DEVELOPMENT OF JUICE EXTRACTION PROCESS FOR AONLA FRUIT

dc.contributor.advisorDr. D.C.Joshi
dc.contributor.authorBAKER NINAN FENN
dc.date.accessioned2017-05-23T10:36:20Z
dc.date.available2017-05-23T10:36:20Z
dc.date.issued2010
dc.description.abstractThe 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 recoveryen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810012176
dc.keywordsDEVELOPMENT OF JUICE EXTRACTION PROCESS FOR AONLA FRUIT, JUICE EXTRACTION PROCESS FOR AONLA FRUIT, AONLA FRUIT,en_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemDEVELOPMENT OF JUICE EXTRACTION PROCESS FOR AONLA FRUITen_US
dc.subFood Science and Technologyen_US
dc.subjectfood Processing technologyen_US
dc.subjectStudyen_US
dc.themeDEVELOPMENT OF JUICE EXTRACTION PROCESS FOR AONLA FRUITen_US
dc.these.typeM.Techen_US
dc.titleDEVELOPMENT OF JUICE EXTRACTION PROCESS FOR AONLA FRUITen_US
dc.typeThesisen_US
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