KINNOW JUICE EXTRACTION BY BE PEELING TREATED HAND PRESSED METHOD AND ITS SHELF LIFE IN COMPARISON TO OTHER METHODS

Article Id: ARCC5420
Citation :- KINNOW JUICE EXTRACTION BY BE PEELING TREATED HAND PRESSED METHOD AND ITS SHELF LIFE IN COMPARISON TO OTHER METHODS.Asian Journal Of Dairy and Food Research.2003.(22)
Panesar P.S.*, Sharma H.K., Rai R., Singh H., Pandey M.
Address : Department of Food Technology, Sant Longowallnstitute of Engineering and Technology, Longowal, Distt. Sangrur (Punjab)

Abstract

Citrus fruit juices in general have a very poor shelf life in the present study, the attempts were made to study the extraction of kinnow juice by lye peeling method and its shelf life. The juice obtained by lye peeling method was found to be superior in terms of its keeping quality at refrigeration temperature in comparison to reamer and screw method. The recovery of juice was found 49.6, 47.2 and 42.4% by using screw extraction, Reamer extraction and lye peeling treated hand pressed method respectively. Addition of KMS @ 350 ppm resulted enhancement of the shelf life of the kinnow juice, obtained trom the lye, peeling method. After three weeks, the juice was observed to be moderately acceptable. Addition of sugar also extended the shelf life of kinnow juice upto two weeks

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