Nk. Thakur et al., Effect of different conditions of storage on physico-chemical and microbiological qualities of debittered kinnow juice concentrate, J FD SCI M, 37(4), 2000, pp. 415-418
A study on the preparation of debittered kinnow juice concentrate of 72 deg
reesB and optimization of different storage conditions was conducted. Durin
g storage of concentrate, physico-chemical and microbiological changes were
recorded and these changes were minimum in the concentrate, which was stor
ed at -18 degreesC than that stored at 0 degreesC and 37 degreesC. For pack
ing of concentrate, glass container was found better than HDPE container. A
ddition of SO2 did not have much effect on physico-chemical characteristics
of concentrate. However, it checked the growth of moulds and osmophilic ye
asts. Though the concentrate packed with SO2 had lower microbial counts, th
e concentrate stored without SO2 was also microbiologically stable over 6 m
onths of storage. Thus, the kinnow concentrate of 72 degreesB packed in gla
ss or HDPE container with or without SO2 could be stored at -18 degreesC wi
thout much changes in physico-chemical characteristics. The concentrate als
o had no sign of fermentation or off odour. However, for better retention o
f quality, the concentrate should be packed in glass container with 700 ppm
SO2 and stored at -18 degreesC.