Vol. 11, Special Issue 9 (2022)

Author(s):
Harsh P Sharma, A Nema, Amee Ravani and Vaishali

Abstract:
Attempts were made to analyze the effect of pre-treatments on juice recovery and ascorbic acid content of juice extracted from aonla fruits at College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat. 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 steam blanching of aonla fruits for 2 minutes resulted in more quantity of juice (51%) with higher ascorbic acid content (698 mg/ 100 ml of juice. The maximum juice recovery (76%) was given by screw type juice extractor compared to other juice extraction machines. The screw type juice extractor was operated at four different rotational speeds (90, 180, 270 and 360 rpm). The maximum juice recovery (74%) was at 90 rpm. The optimized conditions obtained for aonla juice extraction were steam blanching for 2 minutes, pulverization of the shreds and juice extraction using screw type juice extractor with the speed of rotation of 90 rpm.