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Preservation Of Kinnow Mandarin Juice And It’s Blends

 

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  • Product Description
 

Juice blending ratio (Kinnow juice 87 : Pomegranate juice 10 : Ginger juice 3), processing temperature (75ºC for 15 minutes) and potassium meta-bi-sulphite (750 ppm) maintained better qualitative characteristics i.e. TSS, acidity, ascorbic acid, sugars, pH, juice density, limonin, flavour, colour and bitterness (organoleptic taste) during storage (up to six months) under refrigeration and ambient conditions. However, all these characteristics were superior under refrigerated condition. 2. Juice blending ratio (Kinnow juice 92 : Aonla juice 5 : Ginger juice 3), processing temperature (85ºC for 15 minutes) and potassium meta-bi-sulphite (750 ppm) under refrigerated storage condition maintained better quality of juice in respect to TSS, acidity, ascorbic acid, sugars, pH, juice density, limonin, flavour, colour and bitterness with lesser microbial load and minimum non-enzymatic browning during storage up to six months. 146 3. The maximum B:C ratio (1.55:1) was obtained by making squash from the juice blend (Kinnow juice 87 : pomegranate juice 10 : ginger juice 3) + processed at 75ºC + KMS (750 ppm) and stored under refrigeration condition.

Product Specifications
SKU :COC43990
AuthorRaju Lal Bhardwaj,Deepak Kumar Sarolia and Ram Raj Meena
LanguageEnglish
BindingPaperback
Number of Pages180
Publishing Year2012-05-30T00:00:00.000
ISBN978-3659138737
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-06-08 00:00:00