Effect of fruit maturity, storage and processing conditions on cashew apple juice | |
| Author | Montip Pichetskul |
| Call Number | AIT Thesis no. AE-90-21 |
| Subject(s) | Fruit juices Cashew |
| Note | A thesis submitted in partial fulfilment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | The optimum time to harvest the cashew apple, "Sirichai 25" variety, and the effect of storage temperatures, 0 to -5°, 5 to 10° and 27 to 30° C, on weight loss and fungal deterioration of cashew apples have been studied. The lab scale basket press and flash pasteurizer were designed and fabricated for quality comparison studies between pasteurized Juice; by flash pasteurizer and by conventional hot water bath stored at two different temperatures, room temperature (27-30° C) and high temperature (35-40° C) . The pure cashew apple Juice and its blends with apple, orange or pineapple juice by ratio 1:1, 2 :1 and 3:1 were served for taste evaluation. From this study , it was pointed out that the cashew apple started ripening at 8 to 10 weeks maturity and it could be picked at this period, with the nut already full grown. The cashew apple is a very perishable fruit. However, it could be stored at 0 to - 5° C for about 2 months. Tannin removal could be successfully done by gelatin treatment. It was found in this study that 1.5 cc of 10 % gelatin solution per 100 cc juice was suitable for tannin removal in cashew apple juice extracted from "Sirichai 25" variety. The lab scale fabricated basket press associated with manual hydraulic jack needed less pressure than hand pressing and higher in capacity while the lab scale fabricated flash pasteurizer could not give distinguishably better quality juice than the water bath. The changes in qualities of pasteurized juice by both methods during storage at room and high temperature were similar. However, the main advantage of flash pasteurizer over water bath is the rapid continuous operation. The pure cashew apple Juice was accepted by 37 judges and 19 Thai test panels in the levels of likes lightly to like- moderately while the blend between cashew apple juice and orange juice (1 : 1) gave the best preference . |
| Year | 1990 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Jindal, Vinod Kumar ;Illangantileke, Sarath G. |
| Scholarship Donor(s) | DAAD |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1990 |