DEVELOPMENT OF JUICE EXTRACTION PROCESS FOR AONLA FRUIT
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Date
2010
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Publisher
Anand Agricultural University, Anand
Abstract
The present investigation entitled “Development of juice extraction technique for
aonla fruit” was conducted with a broad aim of developing and standardizing the
technology for production of aonla juice. The processes were selected in such a way
to use them in both at cottage level as well as in the scaled-up version for commercial
production of vitamin C rich aonla juice. The aonla fruits were given pre-treatment of
blanching either by hot water treatment at different temperatures and time intervals
(i.e. 85-100 °C and 2-8 min); or steam blanching at different time intervals (2-8 min).
The treatment was standardized based on juice recovery and ascorbic acid content in
the juice. Once the blanching was standardized, the fruits were shredded and the seeds
were separated. The shreds were pulverized and then passed through various juice
extraction machines such as basket centrifuge, fruit pulper, screw type juice extractor
and hydraulic press. The steam blanching of aonla fruits for 2 minutes resulted in
more quantity of juice (i.e. 51 % juice recovery
Description
Keywords
food Processing technology, Study