Frozen lime juice process development and effects of storage on its quality
1994
Sodsri Neamprem
Process of producing lime juice under aseptic condition could be done by dipping the whole fruit into 100 ppm chlorinated water for 20 minutes. It could reduce 3.89 times of microbial load from the skin. Microorganisms could not be detected when the fruit squeezer surface was swabbed every half and hour. A study on the freezing rate of lime juice by using two types of freezer revealed that contact plate freezer caused the rate to be three times faster than air blast freezer because heat could be transfered through two surface area. Adding 2.4 g/100 g modified starch and 200 ppm potassium metabisulfite in lime juice before packing in PE bag was the optimal process to retain the quality and vitamin C content of frozen lime juice even after 6 months in storage at -18 deg C. The estimated cost of frozen lime juice production was 5.73 baht/100 g. The frozen juice stored for 6 months was tested by 2 groups of consumers. Prepared sweet lime juice was presented along with freshly squeezed lime juice to 50 untrained panels. No difference in color, aroma, flavor and overall acceptance were found between the two products. The frozen juice was also evaluated by a group of 10 food stall owners. They showed their acceptance (like to like very much) for the tested product and were willing to buy it at a price of 8-10 baht/100 g.
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