z Lemon final
AnandvYadav
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Oct 26, 2015
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UNIVERSITY OF AGRICULUTURAL SCIENCES,
BANGLORE
Agricultural College, Hassan
Department of Food Science and Technology
2013-2014
Anand v
Project report on Lemon
BANGLORE
Agricultural College, Hassan
Department of Food Science and Technology
2013-2014
Anand v
Project report on Lemon
Agricultural College of Hassan
Thank You
Dept. of Food Sc. and Tech
Agricultural College, Hassan
Thank You
Dept. of Food Sc. and Tech
Agricultural College, Hassan
UNIVERSITY OF AGRICULTURAL SCIENCES,
BANGLORE, KARNATAKA
A Project report on
“Lemon”
Under course of
FVP.402: Processing and value addition (0+7)
By
Anand v
FSL (H) 004
Submitted to
Mrs. Bharathi C Mirajkar
Course teacher
Assistant Professor
Department of Food Science and Technology
Agricultural College, Hassan, Karnataka
2013-2014
BANGLORE, KARNATAKA
A Project report on
“Lemon”
Under course of
FVP.402: Processing and value addition (0+7)
By
Anand v
FSL (H) 004
Submitted to
Mrs. Bharathi C Mirajkar
Course teacher
Assistant Professor
Department of Food Science and Technology
Agricultural College, Hassan, Karnataka
2013-2014
UNIVERSITY OF AGRICULTURAL SCIENCES
BENGALORE, KARNATAKA
Department of Food Science and Technology
Agricultural College, Hassan – 573 225
CERTIFICATE
This is to Certify that the project titled “Lemon” submitted to the
Agricultural College, Hassan as a part of Hands on Training
Programme final year I Semester is the result of work carried out by
Mr. Anand V [FSL (H) 004] under the guidance of course teacher.
Date: 24/10/2013
Place: Hassan
Mrs. Bharathi C Mirajkar
(Course teacher)
BENGALORE, KARNATAKA
Department of Food Science and Technology
Agricultural College, Hassan – 573 225
CERTIFICATE
This is to Certify that the project titled “Lemon” submitted to the
Agricultural College, Hassan as a part of Hands on Training
Programme final year I Semester is the result of work carried out by
Mr. Anand V [FSL (H) 004] under the guidance of course teacher.
Date: 24/10/2013
Place: Hassan
Mrs. Bharathi C Mirajkar
(Course teacher)
Acknowledgement
It is with great pleasure that I wish to record my deep sense of
gratitude to Dr. Manjunath R L (Dean Agri), Agricultural College,
Hassan, for his constant encouragement and inspiring.
I would like to thank Dr. Ramkumar C, Head of the Department of
Food Science and Technology.
I sincerely thank Mrs. Bharathi C Mirajkar, Mrs. Aswini A and Mrs.
Krishnamma course teachers for his guidance throughout this project.
I wish to thank all my Classmates and Friends for their
encouragement and fruitful discussions during the course of my
study.
Finally, I am highly indebted to Almighty for all his Blessings,
My beloved Parents, All of my Family Members for their constant
motivation, encouragement and inspiration, without which this
Dissertation work would not have seen the light of day.
It is with great pleasure that I wish to record my deep sense of
gratitude to Dr. Manjunath R L (Dean Agri), Agricultural College,
Hassan, for his constant encouragement and inspiring.
I would like to thank Dr. Ramkumar C, Head of the Department of
Food Science and Technology.
I sincerely thank Mrs. Bharathi C Mirajkar, Mrs. Aswini A and Mrs.
Krishnamma course teachers for his guidance throughout this project.
I wish to thank all my Classmates and Friends for their
encouragement and fruitful discussions during the course of my
study.
Finally, I am highly indebted to Almighty for all his Blessings,
My beloved Parents, All of my Family Members for their constant
motivation, encouragement and inspiration, without which this
Dissertation work would not have seen the light of day.
UNIVERSITY OF AGRICULTURAL SCIENCES,
BANGLORE, KARNATAKA
A Project report on
“Lemon”
Under course of
FVP.403: Quality Evaluation of Raw Materials & Processed
Products (0+6)
By
Anand v
FSL (H) 004
Submitted to
Mrs. Aswini A
Course teacher
Assistant Professor
Department of Food Science and Technology
Agricultural College, Hassan, Karnataka
2013-2014
BANGLORE, KARNATAKA
A Project report on
“Lemon”
Under course of
FVP.403: Quality Evaluation of Raw Materials & Processed
Products (0+6)
By
Anand v
FSL (H) 004
Submitted to
Mrs. Aswini A
Course teacher
Assistant Professor
Department of Food Science and Technology
Agricultural College, Hassan, Karnataka
2013-2014
UNIVERSITY OF AGRICULTURAL SCIENCES
BENGALORE, KARNATAKA
Department of Food Science and Technology
Agricultural College, Hassan – 573 225
CERTIFICATE
This is to Certify that the project titled “Lemon” submitted to the
Agricultural College, Hassan as a part of Hands on Training
Programme final year I Semester is the result of work carried out by
Mr. Anand V [FSL (H) 004] under the guidance of course teacher.
Date: 24/10/2013
Place: Hassan
Mrs. Aswini A
(Course teacher)
BENGALORE, KARNATAKA
Department of Food Science and Technology
Agricultural College, Hassan – 573 225
CERTIFICATE
This is to Certify that the project titled “Lemon” submitted to the
Agricultural College, Hassan as a part of Hands on Training
Programme final year I Semester is the result of work carried out by
Mr. Anand V [FSL (H) 004] under the guidance of course teacher.
Date: 24/10/2013
Place: Hassan
Mrs. Aswini A
(Course teacher)
Acknowledgement
It is with great pleasure that I wish to record my deep sense of
gratitude to Dr. Manjunath R L (Dean Agri), Agricultural College,
Hassan, for his constant encouragement and inspiring.
I would like to thank Dr. Ramkumar C, Head of the Department of
Food Science and Technology.
I sincerely thank Mrs. Bharathi C Mirajkar, Mrs. Aswini A and Mrs.
Krishnamma course teachers for his guidance throughout this project.
I wish to thank all my Classmates and Friends for their
encouragement and fruitful discussions during the course of my
study.
Finally, I am highly indebted to Almighty for all his Blessings,
My beloved Parents, All of my Family Members for their constant
motivation, encouragement and inspiration, without which this
Dissertation work would not have seen the light of day.
It is with great pleasure that I wish to record my deep sense of
gratitude to Dr. Manjunath R L (Dean Agri), Agricultural College,
Hassan, for his constant encouragement and inspiring.
I would like to thank Dr. Ramkumar C, Head of the Department of
Food Science and Technology.
I sincerely thank Mrs. Bharathi C Mirajkar, Mrs. Aswini A and Mrs.
Krishnamma course teachers for his guidance throughout this project.
I wish to thank all my Classmates and Friends for their
encouragement and fruitful discussions during the course of my
study.
Finally, I am highly indebted to Almighty for all his Blessings,
My beloved Parents, All of my Family Members for their constant
motivation, encouragement and inspiration, without which this
Dissertation work would not have seen the light of day.
UNIVERSITY OF AGRICULTURAL SCIENCES,
BANGLORE, KARNATAKA
A Project report on
“Lemon”
Under course of
FVP.401: (0+6)
By
Anand v
FSL (H) 004
Submitted to
Mrs. Krishnamma P N
Course teacher
Assistant Professor
Department of Food Science and Technology
Agricultural College, Hassan, Karnataka
2013-2014
BANGLORE, KARNATAKA
A Project report on
“Lemon”
Under course of
FVP.401: (0+6)
By
Anand v
FSL (H) 004
Submitted to
Mrs. Krishnamma P N
Course teacher
Assistant Professor
Department of Food Science and Technology
Agricultural College, Hassan, Karnataka
2013-2014
UNIVERSITY OF AGRICULTURAL SCIENCES
BENGALORE, KARNATAKA
Department of Food Science and Technology
Agricultural College, Hassan – 573 225
CERTIFICATE
This is to Certify that the project titled “Lemon” submitted to the
Agricultural College, Hassan as a part of Hands on Training
Programme final year I Semester is the result of work carried out by
Mr. Anand V [FSL (H) 004] under the guidance of course teacher.
Date: 24/10/2013
Place: Hassan
Mrs. Krishnamma P N
(Course teacher)
BENGALORE, KARNATAKA
Department of Food Science and Technology
Agricultural College, Hassan – 573 225
CERTIFICATE
This is to Certify that the project titled “Lemon” submitted to the
Agricultural College, Hassan as a part of Hands on Training
Programme final year I Semester is the result of work carried out by
Mr. Anand V [FSL (H) 004] under the guidance of course teacher.
Date: 24/10/2013
Place: Hassan
Mrs. Krishnamma P N
(Course teacher)
Acknowledgement
It is with great pleasure that I wish to record my deep sense of
gratitude to Dr. Manjunath R L (Dean Agri), Agricultural College,
Hassan, for his constant encouragement and inspiring.
I would like to thank Dr. Ramkumar C, Head of the Department of
Food Science and Technology.
I sincerely thank Mrs. Bharathi C Mirajkar, Mrs. Aswini A and Mrs.
Krishnamma P N course teachers for his guidance throughout this
project.
I wish to thank all my Classmates and Friends for their
encouragement and fruitful discussions during the course of my
study.
Finally, I am highly indebted to Almighty for all his Blessings,
My beloved Parents, All of my Family Members for their constant
motivation, encouragement and inspiration, without which this
Dissertation work would not have seen the light of day.
It is with great pleasure that I wish to record my deep sense of
gratitude to Dr. Manjunath R L (Dean Agri), Agricultural College,
Hassan, for his constant encouragement and inspiring.
I would like to thank Dr. Ramkumar C, Head of the Department of
Food Science and Technology.
I sincerely thank Mrs. Bharathi C Mirajkar, Mrs. Aswini A and Mrs.
Krishnamma P N course teachers for his guidance throughout this
project.
I wish to thank all my Classmates and Friends for their
encouragement and fruitful discussions during the course of my
study.
Finally, I am highly indebted to Almighty for all his Blessings,
My beloved Parents, All of my Family Members for their constant
motivation, encouragement and inspiration, without which this
Dissertation work would not have seen the light of day.
Index
Sl.
No
Particulars Page no Remarks Signature
1. Introduction
2. Fundamental characters of
Lemon
3. Morphology of Lemon
4. Review of literature
5. Production Scenario
6. Nutritional importance
7. Plant layout
8. Post-harvest technology
9. Uses of Lemon
10. Equipments
11. Value added products
12. Standards and Specification
13. Quality analysis
14. Shelf life study
15. Marketing and Supply Chain
Management
16. Conclusion
17. References
Sl.
No
Particulars Page no Remarks Signature
1. Introduction
2. Fundamental characters of
Lemon
3. Morphology of Lemon
4. Review of literature
5. Production Scenario
6. Nutritional importance
7. Plant layout
8. Post-harvest technology
9. Uses of Lemon
10. Equipments
11. Value added products
12. Standards and Specification
13. Quality analysis
14. Shelf life study
15. Marketing and Supply Chain
Management
16. Conclusion
17. References
Lemon
1. Introduction:
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Sapindales
Family: Rutaceae
Genus: Citrus
Species: C. × limon
Binomial name
Citrus × limon, often given as C. Limon
(L.) Burm.f.
Origin – Asia.
Major Producing States – Andhra Pradesh, Gujarat, Tamil Nadu,
Karnataka, Maharashtra, Assam & Rajasthan.
Latest Production – 21.08 Lak Tonnes
Main Varieties – Acid lime (sour lime, Mexican lime, key lime,
West Indian lime). The improved varieties are: Pramalini, Vikram,
Chakradhari, PKM 1, Selection 49, Seed less lime, Tahiti (Persian)
lime Sweet lime – Mithachikna and Mithotra
1. Introduction:
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Sapindales
Family: Rutaceae
Genus: Citrus
Species: C. × limon
Binomial name
Citrus × limon, often given as C. Limon
(L.) Burm.f.
Origin – Asia.
Major Producing States – Andhra Pradesh, Gujarat, Tamil Nadu,
Karnataka, Maharashtra, Assam & Rajasthan.
Latest Production – 21.08 Lak Tonnes
Main Varieties – Acid lime (sour lime, Mexican lime, key lime,
West Indian lime). The improved varieties are: Pramalini, Vikram,
Chakradhari, PKM 1, Selection 49, Seed less lime, Tahiti (Persian)
lime Sweet lime – Mithachikna and Mithotra
Lemon varieties – Eureka, Lisbon, Villafranca, Lucknow Seedless,
Kagzi Kalan Nepali Oblong (Assam lemon), Nepali Round and
Pant Lemon 1.
Pre-cooling – Forced air
Storage Conditions Temperature : 9 - 10oC
Relative Humidity : 85-90%
Storage period : 6-8 weeks
Freezing point : - 3 to -1oC
Sensibility to – Refrigeration, Freezing, Ethylene and Odours
Post-harvest Losses – 20-95%.
Growing Belts
The major lime/lemon producing belts are as follows :
Gujarat (Ahmedabad, Kheda, Mehsana, Bhavnager)
Maharashtra (Pune, Satara, Wardha, Sholapur, Akola, Nagpur,
Beed, Aurangabad)
Karnataka (Kodagu, Hassan, Bijapur) and Tamil Nadu (Dindigul,
Trichy)
Rajasthan (Jaipur, Alwar, Bharatpur)
The origin of the lemon is a mystery, though it is thought that
lemons first grew in Southern India, northern Burma, and China. A
study of the genetic origin of the lemon reported that it is a hybrid
between sour orange and citron.
Lemons were known to the Jews of Jerusalem, who, according
to Josephus, pelted an errant high priest with them during a festival
in the 90s BC, although Jewish tradition maintains that this was
done with citrons, not lemons. They entered Europe near
southern Italy no later than the 1st century AD, during the time
of Ancient Rome. However, they were not widely cultivated. They
Kagzi Kalan Nepali Oblong (Assam lemon), Nepali Round and
Pant Lemon 1.
Pre-cooling – Forced air
Storage Conditions Temperature : 9 - 10oC
Relative Humidity : 85-90%
Storage period : 6-8 weeks
Freezing point : - 3 to -1oC
Sensibility to – Refrigeration, Freezing, Ethylene and Odours
Post-harvest Losses – 20-95%.
Growing Belts
The major lime/lemon producing belts are as follows :
Gujarat (Ahmedabad, Kheda, Mehsana, Bhavnager)
Maharashtra (Pune, Satara, Wardha, Sholapur, Akola, Nagpur,
Beed, Aurangabad)
Karnataka (Kodagu, Hassan, Bijapur) and Tamil Nadu (Dindigul,
Trichy)
Rajasthan (Jaipur, Alwar, Bharatpur)
The origin of the lemon is a mystery, though it is thought that
lemons first grew in Southern India, northern Burma, and China. A
study of the genetic origin of the lemon reported that it is a hybrid
between sour orange and citron.
Lemons were known to the Jews of Jerusalem, who, according
to Josephus, pelted an errant high priest with them during a festival
in the 90s BC, although Jewish tradition maintains that this was
done with citrons, not lemons. They entered Europe near
southern Italy no later than the 1st century AD, during the time
of Ancient Rome. However, they were not widely cultivated. They
were later introduced to Persia and then to Iraq and Egypt around
700 AD. The lemon was first recorded in literature in a 10th-
century Arabic treatise on farming, and was also used as an
ornamental plant in early Islamic gardens. It was distributed widely
throughout the Arab world and the Mediterranean region between
1000 and 1150.
The first substantial cultivation of lemons in Europe began
in Genoa in the middle of the 15th century. The lemon was later
introduced to the Americas in 1493 when Christopher
Columbus brought lemon seeds to Hispaniola on his voyages.
Spanish conquest throughout the New World helped spread lemon
seeds. It was mainly used as an ornamental plant and for
medicine. In the 19th century, lemons were increasingly planted
in Florida and California.
In 1747, James Lind's experiments on seamen suffering
from scurvy involved adding lemon juice to their diets,
though vitamin C was not yet known.
The origin of the word lemon may be Middle Eastern. One of the
earliest occurrences of "lemon" appears in a Middle English
customs document of 1420–1421. The word draws from the Old
French limon, thence the Italian limone, from the
Arabic laymūn or līmūn and from the Persian līmūn, a generic term
for citrus fruit, which is a cognate of Sanskrit निम्ब (nimbū, “lime”).
Lemon/Lime
For 2012/13, global production is forecast at 6.6 million tons,
down slightly from the prior year. Reduced production, caused
mostly by hot summer weather in the EU and heavy rain during the
bloom in Turkey was partially offset by significant improvement in
Argentina’s crop due to favorable weather and improved yields.
700 AD. The lemon was first recorded in literature in a 10th-
century Arabic treatise on farming, and was also used as an
ornamental plant in early Islamic gardens. It was distributed widely
throughout the Arab world and the Mediterranean region between
1000 and 1150.
The first substantial cultivation of lemons in Europe began
in Genoa in the middle of the 15th century. The lemon was later
introduced to the Americas in 1493 when Christopher
Columbus brought lemon seeds to Hispaniola on his voyages.
Spanish conquest throughout the New World helped spread lemon
seeds. It was mainly used as an ornamental plant and for
medicine. In the 19th century, lemons were increasingly planted
in Florida and California.
In 1747, James Lind's experiments on seamen suffering
from scurvy involved adding lemon juice to their diets,
though vitamin C was not yet known.
The origin of the word lemon may be Middle Eastern. One of the
earliest occurrences of "lemon" appears in a Middle English
customs document of 1420–1421. The word draws from the Old
French limon, thence the Italian limone, from the
Arabic laymūn or līmūn and from the Persian līmūn, a generic term
for citrus fruit, which is a cognate of Sanskrit निम्ब (nimbū, “lime”).
Lemon/Lime
For 2012/13, global production is forecast at 6.6 million tons,
down slightly from the prior year. Reduced production, caused
mostly by hot summer weather in the EU and heavy rain during the
bloom in Turkey was partially offset by significant improvement in
Argentina’s crop due to favorable weather and improved yields.
Global trade is forecast down as more available fruit is forecast to
be used for processing.
Source: Foreign Agricultural Service/USDA Office of globe analysis
Lemons and limes are acid citrus fruits that differ from other citrus
varieties in that they are typically consumed in association with
other foods. Lemons are generally produced in colder climates
such as the western United States, Spain, Italy, and Argentina.
Lemons are also adapted to drier climates such as Egypt and Iran.
India is also a major producer. Limes, on the other hand, are highly
sensitive to cold weather and are grown exclusively in tropical
climates. The major producers are Mexico and Brazil.
In 1996-98 lemon and lime production was 9.25 million MT with
7.3 million MT utilized in the fresh market and 1.9 million MT
processed. Spain, Argentina, and Mexico are the largest export
suppliers.
Lemon and lime consumption is found in many countries
throughout the world. Imports account for approximately 18
percent of world consumption. Besides the developed countries of
North America and Europe, lemon and lime consumption is also
found in the countries of Eastern Europe and former Yugoslavia, as
well as developing producing countries such as India, Iran,
Mexico, Brazil, Argentina, Bolivia, Peru, and Jamaica. Countries
in the Near East including Jordan, Cyprus, Lebanon, and Egypt
also exhibit relatively high levels of per capita consumption.
World lemon and lime production is projected at 10.6 million MT
in 2010, an increase of 15 percent from the 1996-98 level. The
projected annualized rate of growth is 1.1 percent, down
substantially from the 4.4 percent rate of growth observed from
1986-88 to 1996-98. A slower rate of production growth is
projected in face of declining prices for lemons and limes.
be used for processing.
Source: Foreign Agricultural Service/USDA Office of globe analysis
Lemons and limes are acid citrus fruits that differ from other citrus
varieties in that they are typically consumed in association with
other foods. Lemons are generally produced in colder climates
such as the western United States, Spain, Italy, and Argentina.
Lemons are also adapted to drier climates such as Egypt and Iran.
India is also a major producer. Limes, on the other hand, are highly
sensitive to cold weather and are grown exclusively in tropical
climates. The major producers are Mexico and Brazil.
In 1996-98 lemon and lime production was 9.25 million MT with
7.3 million MT utilized in the fresh market and 1.9 million MT
processed. Spain, Argentina, and Mexico are the largest export
suppliers.
Lemon and lime consumption is found in many countries
throughout the world. Imports account for approximately 18
percent of world consumption. Besides the developed countries of
North America and Europe, lemon and lime consumption is also
found in the countries of Eastern Europe and former Yugoslavia, as
well as developing producing countries such as India, Iran,
Mexico, Brazil, Argentina, Bolivia, Peru, and Jamaica. Countries
in the Near East including Jordan, Cyprus, Lebanon, and Egypt
also exhibit relatively high levels of per capita consumption.
World lemon and lime production is projected at 10.6 million MT
in 2010, an increase of 15 percent from the 1996-98 level. The
projected annualized rate of growth is 1.1 percent, down
substantially from the 4.4 percent rate of growth observed from
1986-88 to 1996-98. A slower rate of production growth is
projected in face of declining prices for lemons and limes.
Small increases in per capita consumption are projected across all
of the major markets. Spain, Argentina and Mexico will continue
to be the largest export suppliers of fresh lemons. With the decline
of lime production in Florida due to diseases and flat lemon
production in California and Arizona, the United States will
become the largest importer of fresh lemons and limes and will
account for 20 percent of the world's imports by 2010. The United
States has recently entered into a trade agreement with Argentina
which will allow off-season importation of lemons. Lemons and
limes do not face the same competition from other fresh fruit crops
confronting other fresh citrus varieties given their different
consumption pattern
The allocation of lemons and limes to fresh and processed uses is
expected to remain near historical levels. Lemons and limes are
grown primarily for the fresh market with the juice from lemons
and limes used primarily as a flavoring in beverages.
Source: FAO
of the major markets. Spain, Argentina and Mexico will continue
to be the largest export suppliers of fresh lemons. With the decline
of lime production in Florida due to diseases and flat lemon
production in California and Arizona, the United States will
become the largest importer of fresh lemons and limes and will
account for 20 percent of the world's imports by 2010. The United
States has recently entered into a trade agreement with Argentina
which will allow off-season importation of lemons. Lemons and
limes do not face the same competition from other fresh fruit crops
confronting other fresh citrus varieties given their different
consumption pattern
The allocation of lemons and limes to fresh and processed uses is
expected to remain near historical levels. Lemons and limes are
grown primarily for the fresh market with the juice from lemons
and limes used primarily as a flavoring in beverages.
Source: FAO
2. Fundamental characters of Lemon
Quality Characteristics and Criteria:
The primary quality characteristics are intensity and uniformity of
yellow color, size, shape, smoothness, firmness.
Lemons should have smooth thin skins and be firm.
Ripe lemons should have a pleasant citrus fragrance.
Horticultural Maturity Indices:
The generally accepted standard is a minimum juice content of 28
to 30% by volume depending on the grade.
Grades:
Based on size,
Sizes include 75, 95, 115, 140, 165, 200 and 235 count per Kg
similar as Gherkin.
Character Value
Weight 37.044 g
Shape Oval
Length 262.10
Sp. gravity 1.323
Skin to pulp ratio 0.4791
pH 2 to 3
colour yellow
Quality Characteristics and Criteria:
The primary quality characteristics are intensity and uniformity of
yellow color, size, shape, smoothness, firmness.
Lemons should have smooth thin skins and be firm.
Ripe lemons should have a pleasant citrus fragrance.
Horticultural Maturity Indices:
The generally accepted standard is a minimum juice content of 28
to 30% by volume depending on the grade.
Grades:
Based on size,
Sizes include 75, 95, 115, 140, 165, 200 and 235 count per Kg
similar as Gherkin.
Character Value
Weight 37.044 g
Shape Oval
Length 262.10
Sp. gravity 1.323
Skin to pulp ratio 0.4791
pH 2 to 3
colour yellow
3. Morphology of Lemon
Cross section diagram of lemon fruit
4. Review of literature
Limes (C. aurantifolia) are the fruit of tropical citrus tree closely
related to lemons because of their distinctive flavor. This evergreen
tree is in the Rue family, Rutaceae, which also includes citrus fruits
such as oranges, lemons and kumquats. Limes are native to
Southeast Asia and probably originated in Indonesia or Malaysia
(Little and Wadsworth, 1964).
Limes are a small citrus fruit, which have an oval or round shape
with a diameter between 1-2 inches. The fruits have juicy, very
acidic, greenish-yellow flesh, usually picked green and are yellow
at maturity. It is smaller, seedier, has a higher acidity, a stronger
aroma and a thinner rind than that of the more common Persian
lime. It is valued for its unique flavor compared to other limes,
with Ma-nao usually having a more tart and bitter flavor (Liogier,
1988; Little and Wadsworth, 1964). Flowers and fruit appear
throughout the year but are most abundant from May to September.
Cross section diagram of lemon fruit
4. Review of literature
Limes (C. aurantifolia) are the fruit of tropical citrus tree closely
related to lemons because of their distinctive flavor. This evergreen
tree is in the Rue family, Rutaceae, which also includes citrus fruits
such as oranges, lemons and kumquats. Limes are native to
Southeast Asia and probably originated in Indonesia or Malaysia
(Little and Wadsworth, 1964).
Limes are a small citrus fruit, which have an oval or round shape
with a diameter between 1-2 inches. The fruits have juicy, very
acidic, greenish-yellow flesh, usually picked green and are yellow
at maturity. It is smaller, seedier, has a higher acidity, a stronger
aroma and a thinner rind than that of the more common Persian
lime. It is valued for its unique flavor compared to other limes,
with Ma-nao usually having a more tart and bitter flavor (Liogier,
1988; Little and Wadsworth, 1964). Flowers and fruit appear
throughout the year but are most abundant from May to September.
The only two acid fruits of the lime group that have attained
commercial importance are the key lime (Mexican or West Indian)
and Ma-nao (Thailand) (Chaisawadi, 2003).
Benefits
Limes contain unique flavonoid compounds that have antioxidant
and anti-cancer properties. Within these flavonoids, d-limonene has
been shown to inhibit mammary tumours in rats. The interesting
property of flavonoids in lime juice is perhaps their antibiotic
effects, for example against Vibrio cholera (Mata et al., 1994).
Limes are an excellent source of vitamin C, one of the most
important antioxidants in nature (Wood, 1988).
Lime is sold commercially and is the basis for a juice and lime oil
industry (Morton, 1987). The principal use is still for food,
refreshing drinks, and tasty desserts and for seasoning meats,
vegetables, salads, sauces and casseroles (Ehler, 2002 and Katzer,
2002). The wild type is superior in flavor to the improved varieties
because it has a stronger flavor and a higher acid content (Ehler,
2002). The fresh fruits and bottled juice are an excellent source of
vitamin C and were once relied upon to prevent scurvy (Bruneton,
1999).
commercial importance are the key lime (Mexican or West Indian)
and Ma-nao (Thailand) (Chaisawadi, 2003).
Benefits
Limes contain unique flavonoid compounds that have antioxidant
and anti-cancer properties. Within these flavonoids, d-limonene has
been shown to inhibit mammary tumours in rats. The interesting
property of flavonoids in lime juice is perhaps their antibiotic
effects, for example against Vibrio cholera (Mata et al., 1994).
Limes are an excellent source of vitamin C, one of the most
important antioxidants in nature (Wood, 1988).
Lime is sold commercially and is the basis for a juice and lime oil
industry (Morton, 1987). The principal use is still for food,
refreshing drinks, and tasty desserts and for seasoning meats,
vegetables, salads, sauces and casseroles (Ehler, 2002 and Katzer,
2002). The wild type is superior in flavor to the improved varieties
because it has a stronger flavor and a higher acid content (Ehler,
2002). The fresh fruits and bottled juice are an excellent source of
vitamin C and were once relied upon to prevent scurvy (Bruneton,
1999).
5. Production Scenario
[Source: National Horticulture database 2011]
Production
• In 2010 India topped the production list with about 16% of the
world's overall lemon and lime output, followed by Mexico
(~14.5%), Argentina (~10%) and Brazil (~8%).
Top Ten Lemon and Lime Producers – 2010
Country Production (Tones)
India 2,629,200
Mexico 1,891,400
Argentina 1,113,380
People's Republic of China 1,058,105
Brazil 1,020,350
United States 800,137
Turkey 787,063
Iran 706,800
F
Spain 578,200
F
Italy 522,377
World 13,032,388
F
[Source: National Horticulture database 2011]
Production
• In 2010 India topped the production list with about 16% of the
world's overall lemon and lime output, followed by Mexico
(~14.5%), Argentina (~10%) and Brazil (~8%).
Top Ten Lemon and Lime Producers – 2010
Country Production (Tones)
India 2,629,200
Mexico 1,891,400
Argentina 1,113,380
People's Republic of China 1,058,105
Brazil 1,020,350
United States 800,137
Turkey 787,063
Iran 706,800
F
Spain 578,200
F
Italy 522,377
World 13,032,388
F
No symbol = official figure, F = FAO estimate, A = Aggregate (may include
official, semi-official or estimates);
Source: Food And Agricultural Organization of United Nations: Economic And
Social Department: The Statistical Division
Source: National Horticulture database 2011
Citrus Producing States in India
STATES CITRUS
Area Prod.
ANDAMAN
NICOBAR
0.3 1.3
ANDHRA PRADESH 281.3 3883.7
ARUNACHAL
PRADESH
34.1 35.6
official, semi-official or estimates);
Source: Food And Agricultural Organization of United Nations: Economic And
Social Department: The Statistical Division
Source: National Horticulture database 2011
Citrus Producing States in India
STATES CITRUS
Area Prod.
ANDAMAN
NICOBAR
0.3 1.3
ANDHRA PRADESH 281.3 3883.7
ARUNACHAL
PRADESH
34.1 35.6
ASSAM 24.2 225.9
BIHAR 17.9 131.2
CHANDIGARH 0 0.2
CHHATISHGARH 8.6 55.4
DELHI 0 0.3
GUJARAT 37.1 385.6
HARYANA 13.8 98.3
HIMACHAL
PRADESH
22.1 28.1
JAMMU &
KASHMIR
12.8 19.1
JHARKHAND 4.3 53.3
KARNATAKA 15.1 312.5
MADHYA
PRADESH
38.3 677.8
MAHARASHTRA 287.6 1725.1
MANIPUR 6 46.7
MEGHALAYA 10.1 43.1
MIZORAM 10.6 64.7
NAGALAND 5.4 43.7
ORRISA 27.4 258.8
PONDICHERRY 0 0.2
PUNJAB 42.4 905.1
RAJASTHAN 18.6 312.7
SIKKIM 7.9 13.1
BIHAR 17.9 131.2
CHANDIGARH 0 0.2
CHHATISHGARH 8.6 55.4
DELHI 0 0.3
GUJARAT 37.1 385.6
HARYANA 13.8 98.3
HIMACHAL
PRADESH
22.1 28.1
JAMMU &
KASHMIR
12.8 19.1
JHARKHAND 4.3 53.3
KARNATAKA 15.1 312.5
MADHYA
PRADESH
38.3 677.8
MAHARASHTRA 287.6 1725.1
MANIPUR 6 46.7
MEGHALAYA 10.1 43.1
MIZORAM 10.6 64.7
NAGALAND 5.4 43.7
ORRISA 27.4 258.8
PONDICHERRY 0 0.2
PUNJAB 42.4 905.1
RAJASTHAN 18.6 312.7
SIKKIM 7.9 13.1
TAMIL NADU 17.9 53.6
TRIPURA 5.3 33.9
UTTAR
PRADESH
0.5 1.3
UTTRANCHAL 26.7 126.6
WEST BENGAL 11.3 100.9
TOTAL 987.6 9637.8
Area in 000' ha Production in 000 M
Last Updated on: 2/05/2013
TRIPURA 5.3 33.9
UTTAR
PRADESH
0.5 1.3
UTTRANCHAL 26.7 126.6
WEST BENGAL 11.3 100.9
TOTAL 987.6 9637.8
Area in 000' ha Production in 000 M
Last Updated on: 2/05/2013
[Source: National Horticulture database 2011]
[Source: National Horticulture database 2011]
[Source: National Horticulture database 2011]
[Source: National Horticulture database 2011]
[Source: National Horticulture database 2011]
[Source: National Horticulture database 2011]
Global Scenario
National Scenario
Sweet orange 71 %
25 %
Mandarin
13 %
43 %
Lime & Lemon 10 %
25 %
Grapefruit & others 6 %
7 %
Table: Area, production and productivity of major citrus fruits grown in India
Source: National Horticulture Board, Horticulture Information Service-2008-2009
National Scenario
Sweet orange 71 %
25 %
Mandarin
13 %
43 %
Lime & Lemon 10 %
25 %
Grapefruit & others 6 %
7 %
Table: Area, production and productivity of major citrus fruits grown in India
Source: National Horticulture Board, Horticulture Information Service-2008-2009
Major citrus
fruits
Area (000’ ha)
Production
(000’ t)
Productivity (t /
ha)
Mandarin
214.8
1443.1
6.7
Sweet Orange
288
2953.6
10.3
Limes / Lemons
286.3
2429.0
8.5
Total
789.1
6825.7
25.5
fruits
Area (000’ ha)
Production
(000’ t)
Productivity (t /
ha)
Mandarin
214.8
1443.1
6.7
Sweet Orange
288
2953.6
10.3
Limes / Lemons
286.3
2429.0
8.5
Total
789.1
6825.7
25.5
6. Nutritional importance
The average lemon contains approximately 3 tablespoons (50 mL)
of juice. Lemons and limes have particularly high concentrations
of citric acid, which can constitute as much as 8% of the dry
weight of these fruits (about 47 g/L in the juices); the juice of the
lemon is about 5% to 6% citric acid. These values vary depending
on the cultivar and the circumstances in which the fruit was grown.
Lemon, raw, without peel
Nutritional value per 100 g
Energy 121 kJ (29 kcal)
Carbohydrates 9.32 g
- Sugars 2.5 g
- Dietary fiber 2.8 g
Fat 0.3 g
Protein 1.1 g
Thiamine (vit. B1) 0.04 mg (3%)
Riboflavin (vit. B2) 0.02 mg (2%)
Niacin (vit. B3) 0.1 mg (1%)
Pantothenic acid (B5) 0.19 mg (4%)
Vitamin B6
0.08 mg (6%)
Folate (vit. B9) 11 μg (3%)
Choline 5.1 mg (1%)
Vitamin C 53 mg (64%)
The average lemon contains approximately 3 tablespoons (50 mL)
of juice. Lemons and limes have particularly high concentrations
of citric acid, which can constitute as much as 8% of the dry
weight of these fruits (about 47 g/L in the juices); the juice of the
lemon is about 5% to 6% citric acid. These values vary depending
on the cultivar and the circumstances in which the fruit was grown.
Lemon, raw, without peel
Nutritional value per 100 g
Energy 121 kJ (29 kcal)
Carbohydrates 9.32 g
- Sugars 2.5 g
- Dietary fiber 2.8 g
Fat 0.3 g
Protein 1.1 g
Thiamine (vit. B1) 0.04 mg (3%)
Riboflavin (vit. B2) 0.02 mg (2%)
Niacin (vit. B3) 0.1 mg (1%)
Pantothenic acid (B5) 0.19 mg (4%)
Vitamin B6
0.08 mg (6%)
Folate (vit. B9) 11 μg (3%)
Choline 5.1 mg (1%)
Vitamin C 53 mg (64%)
Calcium 26 mg (3%)
Iron 0.6 mg (5%)
Magnesium 8 mg (2%)
Manganese 0.03 mg (1%)
Phosphorus 16 mg (2%)
Potassium 138 mg (3%)
Zinc 0.06 mg (1%)
[Source: USDA Nutrient Database]
Iron 0.6 mg (5%)
Magnesium 8 mg (2%)
Manganese 0.03 mg (1%)
Phosphorus 16 mg (2%)
Potassium 138 mg (3%)
Zinc 0.06 mg (1%)
[Source: USDA Nutrient Database]
7. Plant layout
Organizational structure
• From the Diagram it is evident that it is envisioned that a total of
31 persons will be employed by the implementation of a juice
extraction plant. The structure can be described as follows:
• Board of 6 Directors, including: 2 Managers: 1 Overall Manager and 1
Deputy Manager, and 4 Supervisors: 1 Treasurer, 1 Deputy Treasurer, 1
Secretary and 1 Deputy Secretary. The board of directors are elected
from the laborers
• A manager and a floor supervisor
• An administration clerk and a receptionist
• 3 security personnel
• 2 sales persons
• 2 cleaners
• 20 laborers
Organizational structure
• From the Diagram it is evident that it is envisioned that a total of
31 persons will be employed by the implementation of a juice
extraction plant. The structure can be described as follows:
• Board of 6 Directors, including: 2 Managers: 1 Overall Manager and 1
Deputy Manager, and 4 Supervisors: 1 Treasurer, 1 Deputy Treasurer, 1
Secretary and 1 Deputy Secretary. The board of directors are elected
from the laborers
• A manager and a floor supervisor
• An administration clerk and a receptionist
• 3 security personnel
• 2 sales persons
• 2 cleaners
• 20 laborers
1. Storage
2. Transfer systems
3. Brush washer
4. Sorting table
5. Master sizer
6. Tilted feeding belt
7. In line juice extractor
8. Finishing
9. Evaporator
10& 11. Cooling system
12. Drum filler
13. Finishing system for essential oils
2. Transfer systems
3. Brush washer
4. Sorting table
5. Master sizer
6. Tilted feeding belt
7. In line juice extractor
8. Finishing
9. Evaporator
10& 11. Cooling system
12. Drum filler
13. Finishing system for essential oils
14. CIP
15. Peel collecting silo
16. Peel drying system
17. Control unit
Plant location
• Distance of the facility from the supply of raw materials.
• Accessibility of the processing facility.
• Accessibility to expected markets.
• Availability of local labor.
MANUFACTURING PROCESS
15. Peel collecting silo
16. Peel drying system
17. Control unit
Plant location
• Distance of the facility from the supply of raw materials.
• Accessibility of the processing facility.
• Accessibility to expected markets.
• Availability of local labor.
MANUFACTURING PROCESS
CAPITAL INPUTS
• Land and Building
• Plant and Machinery
Miscellaneous Assets
• Many other assets like stainless steel utensils, plastic tubs, exhaust
fans, storage racks, furniture & fixtures, etc. shall be needed.
Utilities
• Power requirement will be 40 HP whereas per day water
requirement would be 2000 liters for washing of fruits and
sanitation purposes.
• Hard coke of around 25 tones will be required annually for boiler.
Raw Material
• The all-important raw material will be fresh, ripe and matured
Lemons.
• Other items like sugar, salt, additives and preservatives etc. shall
be available locally.
• Packing materials like food grade plastic or glass bottles, labels,
corrugated boxes, BOPP tape etc. shall be required for which prior
arrangement is advisable.
Manpower requirements
Particulars Nos.
Skilled workers 4
Semi-skilled workers 2
Helpers 4
Salesman 1
• Land and Building
• Plant and Machinery
Miscellaneous Assets
• Many other assets like stainless steel utensils, plastic tubs, exhaust
fans, storage racks, furniture & fixtures, etc. shall be needed.
Utilities
• Power requirement will be 40 HP whereas per day water
requirement would be 2000 liters for washing of fruits and
sanitation purposes.
• Hard coke of around 25 tones will be required annually for boiler.
Raw Material
• The all-important raw material will be fresh, ripe and matured
Lemons.
• Other items like sugar, salt, additives and preservatives etc. shall
be available locally.
• Packing materials like food grade plastic or glass bottles, labels,
corrugated boxes, BOPP tape etc. shall be required for which prior
arrangement is advisable.
Manpower requirements
Particulars Nos.
Skilled workers 4
Semi-skilled workers 2
Helpers 4
Salesman 1
Services centers and establishment
Services establishments such as hotels, garage, stationary, quarters,
restaurants, must give due attention to client convenience, quality
of service, efficiency in delivering services and pleasing office
ambience.
Break-even Analysis
The break-even point of the project including cost of finance when
it starts to operate at full capacity (year 3) is estimated by using
income statement projection.
BE = Fixed Cost = 40 %
Sales – Variable Cost
Colour codes
• Orange: Vapor condensate
• Blue: Emulsion
• Red: Steam
• Yellow: Sand and solids
• Blue: Water
• Green: Soft water
• Gray: Raw material
• Dark Orange: Ammonia
Services establishments such as hotels, garage, stationary, quarters,
restaurants, must give due attention to client convenience, quality
of service, efficiency in delivering services and pleasing office
ambience.
Break-even Analysis
The break-even point of the project including cost of finance when
it starts to operate at full capacity (year 3) is estimated by using
income statement projection.
BE = Fixed Cost = 40 %
Sales – Variable Cost
Colour codes
• Orange: Vapor condensate
• Blue: Emulsion
• Red: Steam
• Yellow: Sand and solids
• Blue: Water
• Green: Soft water
• Gray: Raw material
• Dark Orange: Ammonia
8. Post-harvest technology
Flow chart for Post-harvest handling operations
Harvesting
Washing and cleaning
Waxing
Drying
Sorting
Sizing
Packing and Degreening
Storage
1. WASHING AND CLEANING
Washing fruit removes soil and dirt particles, disease spores and
field spray surface residues.
Water can be treated with a sanitizer (e.g. chlorine compounds) to
kill the free floating spores.
Flow chart for Post-harvest handling operations
Harvesting
Washing and cleaning
Waxing
Drying
Sorting
Sizing
Packing and Degreening
Storage
1. WASHING AND CLEANING
Washing fruit removes soil and dirt particles, disease spores and
field spray surface residues.
Water can be treated with a sanitizer (e.g. chlorine compounds) to
kill the free floating spores.
2. WAXING
Waxing is used to improve the appearance of fruit, protect the fruit
surface, slow down the development of some rind disorders and
most importantly reduce water loss from the fruit. Waxes used on
fruit should be suitable for human consumption.
Types
There are several different wax formulations used including:
Carnauba (a natural wax extracted from palm leaves); shellac based
waxes; polyethylene based waxes and resin based waxes.
3. DRYING
After waxing, fruit are dried by running high velocities of air across the
fruit. It takes between 21⁰C/2-3 minutes to dry the wax.
Cool or warm air is used to dry fruit depending on conditions.
Fruit should not be rolled during drying but should be turned once.
There are several types of dryers including open line or closed recirculating
tunnel dryers.
4. SORTING
Fruit are sorted on the packing line to remove blemished or
damaged fruit and to grade fruit according to market specifications.
Sorting can be done by hand or by using electronic sorting
equipment in the packing line.
5. SIZING
• Fruit is normally sized mechanically (using belts or rollers),
electronically or by weight.
• If mechanically sizing lemons use slow belt speeds.
Waxing is used to improve the appearance of fruit, protect the fruit
surface, slow down the development of some rind disorders and
most importantly reduce water loss from the fruit. Waxes used on
fruit should be suitable for human consumption.
Types
There are several different wax formulations used including:
Carnauba (a natural wax extracted from palm leaves); shellac based
waxes; polyethylene based waxes and resin based waxes.
3. DRYING
After waxing, fruit are dried by running high velocities of air across the
fruit. It takes between 21⁰C/2-3 minutes to dry the wax.
Cool or warm air is used to dry fruit depending on conditions.
Fruit should not be rolled during drying but should be turned once.
There are several types of dryers including open line or closed recirculating
tunnel dryers.
4. SORTING
Fruit are sorted on the packing line to remove blemished or
damaged fruit and to grade fruit according to market specifications.
Sorting can be done by hand or by using electronic sorting
equipment in the packing line.
5. SIZING
• Fruit is normally sized mechanically (using belts or rollers),
electronically or by weight.
• If mechanically sizing lemons use slow belt speeds.
6. PACKING
Fruit can be packed either as ''loose fill '' or pattern packed depending on
the market being targeted.
Pattern packing can be either ''open pocket'' or ''closed pocket''.
Fruit are normally packed in either a 30 or 15 liter cardboard cartons.
Each package of fruit should be graded to have a similar size, shape, colour
and condition (blemish level).
7. DEGREENING LEMONS
• Mature lemons that may lack full colour development can be
degreened by treating with ethylene gas (a natural product of fruit
ripening).
• This gas causes the breakdown of the green pigment in the fruit
rind and the fruit develops a far more saleable yellow colour.
• Ethylene does not ripen fruit; the sugar, acid and flavour are not
affected.
Fruit can be packed either as ''loose fill '' or pattern packed depending on
the market being targeted.
Pattern packing can be either ''open pocket'' or ''closed pocket''.
Fruit are normally packed in either a 30 or 15 liter cardboard cartons.
Each package of fruit should be graded to have a similar size, shape, colour
and condition (blemish level).
7. DEGREENING LEMONS
• Mature lemons that may lack full colour development can be
degreened by treating with ethylene gas (a natural product of fruit
ripening).
• This gas causes the breakdown of the green pigment in the fruit
rind and the fruit develops a far more saleable yellow colour.
• Ethylene does not ripen fruit; the sugar, acid and flavour are not
affected.
9. Uses of Lemon
Culinary uses
Lemon juice, rind, and zest are used in a wide variety of food and
drink. Lemon juice is used to make lemonade, soft drinks, and
cocktails. It is used in marinades for fish, where its acid
neutralizes amines in fish by converting them into non-
volatile ammonium salts, and meat, where the acid
partially hydrolyzes tough collagen fibers, tenderizing the meat,
but the low pH denatures the proteins, causing them to dry out
when cooked. Lemon juice is frequently used in the United
Kingdom to add to pancakes, especially on Shrove Tuesday.
Lemon juice is also used as a short-term preservative on certain
foods that tend to oxidize and turn brown after being sliced, such
as apples, bananas and avocados, where its acid denatures the
enzymes that cause browning and degradation.
Lemon juice and rind are used to make marmalade and lemon
liqueur. Lemon slices and lemon rind are used as a garnish for food
and drinks. Lemon zest, the grated outer rind of the fruit, is used to
add flavor to baked goods, puddings, rice and other dishes.
Preserved lemons are a part of Moroccan cuisine. They are also
one of the main ingredients in many Indian cuisines. Either lemon
pickle or mango pickle is part of everyday lunches in Southern
India.
The leaves of the lemon tree are used to make a tea and for
preparing cooked meats and seafood.
Other uses
Industrial
As a cleaning agent
Medicinal
Culinary uses
Lemon juice, rind, and zest are used in a wide variety of food and
drink. Lemon juice is used to make lemonade, soft drinks, and
cocktails. It is used in marinades for fish, where its acid
neutralizes amines in fish by converting them into non-
volatile ammonium salts, and meat, where the acid
partially hydrolyzes tough collagen fibers, tenderizing the meat,
but the low pH denatures the proteins, causing them to dry out
when cooked. Lemon juice is frequently used in the United
Kingdom to add to pancakes, especially on Shrove Tuesday.
Lemon juice is also used as a short-term preservative on certain
foods that tend to oxidize and turn brown after being sliced, such
as apples, bananas and avocados, where its acid denatures the
enzymes that cause browning and degradation.
Lemon juice and rind are used to make marmalade and lemon
liqueur. Lemon slices and lemon rind are used as a garnish for food
and drinks. Lemon zest, the grated outer rind of the fruit, is used to
add flavor to baked goods, puddings, rice and other dishes.
Preserved lemons are a part of Moroccan cuisine. They are also
one of the main ingredients in many Indian cuisines. Either lemon
pickle or mango pickle is part of everyday lunches in Southern
India.
The leaves of the lemon tree are used to make a tea and for
preparing cooked meats and seafood.
Other uses
Industrial
As a cleaning agent
Medicinal
10. Equipments
1. Conveyors
Conveyor systems are used widespread across a range of industries
due to the numerous benefits they provide.
Conveyors are able to safely transport materials from one level to
another, which when done by human labor would be strenuous and
expensive.
They can be installed almost anywhere, and are much safer than
using a forklift or other machine to move materials.
They can move loads of all shapes, sizes and weights. Also, many
have advanced safety features that help prevent accidents.
There are a variety of options available for running conveying
systems, including the hydraulic, mechanical and fully automated
systems, which are equipped to fit individual needs.
Types of Conveyors
Gravity roller conveyor
Gravity skate wheel conveyor
Belt conveyor
Wire mesh conveyors
Plastic belt conveyors
Bucket conveyors
Flexible conveyors
Vertical conveyors
Spiral conveyors
Vibrating conveyors
Pneumatic conveyors
Electric Track Vehicle Systems
Belt driven live roller conveyors
Line shaft roller conveyor
Chain conveyor
Screw conveyor aka Auger conveyor
Chain driven live roller conveyor
1. Conveyors
Conveyor systems are used widespread across a range of industries
due to the numerous benefits they provide.
Conveyors are able to safely transport materials from one level to
another, which when done by human labor would be strenuous and
expensive.
They can be installed almost anywhere, and are much safer than
using a forklift or other machine to move materials.
They can move loads of all shapes, sizes and weights. Also, many
have advanced safety features that help prevent accidents.
There are a variety of options available for running conveying
systems, including the hydraulic, mechanical and fully automated
systems, which are equipped to fit individual needs.
Types of Conveyors
Gravity roller conveyor
Gravity skate wheel conveyor
Belt conveyor
Wire mesh conveyors
Plastic belt conveyors
Bucket conveyors
Flexible conveyors
Vertical conveyors
Spiral conveyors
Vibrating conveyors
Pneumatic conveyors
Electric Track Vehicle Systems
Belt driven live roller conveyors
Line shaft roller conveyor
Chain conveyor
Screw conveyor aka Auger conveyor
Chain driven live roller conveyor
Overhead conveyors
Dust proof conveyors
Pharmaceutical conveyors
Automotive conveyors
Overland conveyor
2. CONCENTRATION
This is used for the removal of moisture content of lemon juice.
This line integrates of melting sugar, juice concentration mixing in
one unit.
It is specially designed for juice drinks.
Main components:
1, fruit crusher machine
2, centrifugal machine
3, Sugar melting pan
4, homogenizer
5, drink Pump
6, double filter
7, blending tank
8, underflow pump
9, high temperature sterilization machine
10, storage stank
11, Capacity production: 2000bph, 4000bph, 6000bph.
Dust proof conveyors
Pharmaceutical conveyors
Automotive conveyors
Overland conveyor
2. CONCENTRATION
This is used for the removal of moisture content of lemon juice.
This line integrates of melting sugar, juice concentration mixing in
one unit.
It is specially designed for juice drinks.
Main components:
1, fruit crusher machine
2, centrifugal machine
3, Sugar melting pan
4, homogenizer
5, drink Pump
6, double filter
7, blending tank
8, underflow pump
9, high temperature sterilization machine
10, storage stank
11, Capacity production: 2000bph, 4000bph, 6000bph.
3. DE-PULPING/REFINING
• Used to squeeze the juice from fruit.
De-pulper is a machine designed to remove pulp i.e. the soft flesh from
agricultural produce. In the case of Lemon the pulping is normally done
in a pulper that is either hand-cranked or engine-driven; the Lemons are
emptied into an elevated hopper and then dropped through a narrow slot
within which they come into contact with a rotating spiked drum that
removes the pulp or flesh.
4.Metal detectors
• Used to detect the metals or any other unwanted materials in the
product.
5. Slope Regulated Elevator
• This unit is using for transportation of Lemons from washing pool
to storehouse or sorting unit. Machine is made of stainless steel.
With the velocity control unit the rotation of band is adjustable as
wish.
6. Washing Unit
• After the washing pool the Lemons is transport to brushed washing
unit for last washing process. Machine is made of stainless steel.
With the nozzles, water is given to machine and with the brushes
the raw material is cleaning to make it cultivable. The flow is
provided with the transporters that lay in drum.
7. Sorting Unit
• Machine is made of stainless steel. There is an illuminating system
and also a churn part on the unit to increase the efficiency. With
the velocity control unit the rotation of band is adjustable as wish.
• Used to squeeze the juice from fruit.
De-pulper is a machine designed to remove pulp i.e. the soft flesh from
agricultural produce. In the case of Lemon the pulping is normally done
in a pulper that is either hand-cranked or engine-driven; the Lemons are
emptied into an elevated hopper and then dropped through a narrow slot
within which they come into contact with a rotating spiked drum that
removes the pulp or flesh.
4.Metal detectors
• Used to detect the metals or any other unwanted materials in the
product.
5. Slope Regulated Elevator
• This unit is using for transportation of Lemons from washing pool
to storehouse or sorting unit. Machine is made of stainless steel.
With the velocity control unit the rotation of band is adjustable as
wish.
6. Washing Unit
• After the washing pool the Lemons is transport to brushed washing
unit for last washing process. Machine is made of stainless steel.
With the nozzles, water is given to machine and with the brushes
the raw material is cleaning to make it cultivable. The flow is
provided with the transporters that lay in drum.
7. Sorting Unit
• Machine is made of stainless steel. There is an illuminating system
and also a churn part on the unit to increase the efficiency. With
the velocity control unit the rotation of band is adjustable as wish.
8. FMC Extractor
• On this process the volatile oil, juice and the peels are separated.
This unit for the production of fresh squeezed Lemon juice without
a need for pre-sizing.
9. Finisher
• The juice finisher reduces the pulp contents in fruit juice. It's made
of stainless steel. There is an adjustable spring device to generate
the counter pressure on the pulp outlet and also an automatic
washing system for the internal part of the machine.
10. Decanter
• After finisher the decanter is also reduces the pulp content in juice
with a centrifugal force. There is a special device to regulate the
liquid ring inside the bowl. It's made of stainless steel.
11. Vacuum Deaerator
• After the depulping process the air in juice especially oxygen and
CO2 must remove. It's working with a two-stage system of heating
and deaerating feed water. This system reduces dissolved oxygen
concentration to less than 0.005 cc/liter (7 ppb), and completely
eliminates the carbon dioxide concentration.
12. Pasteurizer
• With this process the storage time of product is made longer. A
process of 90 °C/ 15 sec is enough. A tubular pasteurizer is used.
13. Cooling Unit
• On this process the volatile oil, juice and the peels are separated.
This unit for the production of fresh squeezed Lemon juice without
a need for pre-sizing.
9. Finisher
• The juice finisher reduces the pulp contents in fruit juice. It's made
of stainless steel. There is an adjustable spring device to generate
the counter pressure on the pulp outlet and also an automatic
washing system for the internal part of the machine.
10. Decanter
• After finisher the decanter is also reduces the pulp content in juice
with a centrifugal force. There is a special device to regulate the
liquid ring inside the bowl. It's made of stainless steel.
11. Vacuum Deaerator
• After the depulping process the air in juice especially oxygen and
CO2 must remove. It's working with a two-stage system of heating
and deaerating feed water. This system reduces dissolved oxygen
concentration to less than 0.005 cc/liter (7 ppb), and completely
eliminates the carbon dioxide concentration.
12. Pasteurizer
• With this process the storage time of product is made longer. A
process of 90 °C/ 15 sec is enough. A tubular pasteurizer is used.
13. Cooling Unit
• The concentrated juice leaving pasteurization is delivered to a
standardizing and refrigerating system prior to filling. This system
consists of two stainless steel tanks for bricks standardization and a
storage unit from the product is pumped through a plate type heat
exchanger. In the heat exchanger the juice is cooled down to a very
low temperature.
14. Mixing Tank
• The volatile oil is mixing on this process to juice. 2 % of volatile
oil that taken from extraction is mixing.
15. Juice filling machine
• Hot filling of Lemon juice in 0.25 – 5 l bottles/cans.
16. Packaging Unit
• The machine is the two-in-one platform for the 200-1136 ml
volume range of packages. The machine has a capacity of 7000
package/h for family packages and 8000 p/h for portion packages.
17. Centrifugal separators
• Centrifugal separators are used when a liquid mixture has to be
separated into its liquid phases with simultaneous removal of
solids.
• The product enters via the product feed through special rising
channels in the disk stack of the separator bowl.
standardizing and refrigerating system prior to filling. This system
consists of two stainless steel tanks for bricks standardization and a
storage unit from the product is pumped through a plate type heat
exchanger. In the heat exchanger the juice is cooled down to a very
low temperature.
14. Mixing Tank
• The volatile oil is mixing on this process to juice. 2 % of volatile
oil that taken from extraction is mixing.
15. Juice filling machine
• Hot filling of Lemon juice in 0.25 – 5 l bottles/cans.
16. Packaging Unit
• The machine is the two-in-one platform for the 200-1136 ml
volume range of packages. The machine has a capacity of 7000
package/h for family packages and 8000 p/h for portion packages.
17. Centrifugal separators
• Centrifugal separators are used when a liquid mixture has to be
separated into its liquid phases with simultaneous removal of
solids.
• The product enters via the product feed through special rising
channels in the disk stack of the separator bowl.
11. Value added products
Lemon Tea
Ingredients
1 tablespoon black tea leaves or 2 black tea bags
1 lemon, sliced
2 cinnamon sticks
1/3 cup caster sugar
6 cups boiling water
Lemon slices, optional, to serve
Procedure
Step 1; Place tea leaves or bags, lemon, cinnamon and sugar in a
large teapot or coffee plunger. Pour over boiling water and set
aside for 5 minutes to steep.
Step 2; Strain or plunge tea and pour into cups or glasses. Add
lemon slices, if using. Serve hot or iced.
Lemon Tea
Ingredients
1 tablespoon black tea leaves or 2 black tea bags
1 lemon, sliced
2 cinnamon sticks
1/3 cup caster sugar
6 cups boiling water
Lemon slices, optional, to serve
Procedure
Step 1; Place tea leaves or bags, lemon, cinnamon and sugar in a
large teapot or coffee plunger. Pour over boiling water and set
aside for 5 minutes to steep.
Step 2; Strain or plunge tea and pour into cups or glasses. Add
lemon slices, if using. Serve hot or iced.
LEMON CHUTNEY
Ingredients
1/2 kg Lemons
250 grams Sugar
1 teaspoon Red chili pepper
2 tablespoons Salt
1/4 teaspoon ground big Cardamoms
1/8 teaspoon ground Cloves
Procedure
Wash the lemons and wipe with a cloth.
Squeeze out the juice and add salt to it.
Cut long strips of lemon skins and soak in the juice and put in a jar.
Put the jar in the sun for 6 days and shake it every other day till the
lemon skins are tender.
Add sugar, Red chili pepper, cardamoms and cloves and mix.
Keep it in the sun until sugar is dissolved.
This chutney can be preserved for one year if it is kept in an
airtight jar.
Ingredients
1/2 kg Lemons
250 grams Sugar
1 teaspoon Red chili pepper
2 tablespoons Salt
1/4 teaspoon ground big Cardamoms
1/8 teaspoon ground Cloves
Procedure
Wash the lemons and wipe with a cloth.
Squeeze out the juice and add salt to it.
Cut long strips of lemon skins and soak in the juice and put in a jar.
Put the jar in the sun for 6 days and shake it every other day till the
lemon skins are tender.
Add sugar, Red chili pepper, cardamoms and cloves and mix.
Keep it in the sun until sugar is dissolved.
This chutney can be preserved for one year if it is kept in an
airtight jar.
LEMON PICKLE IN OIL RECIPE
Ingredients:
1 kg Lemons
240 grams Salt
1/2 liter Mustard Oil
2 big pieces of asafoetida
4 teaspoons Red chili pepper
1/2 kg Ginger
30 grams Mustard seeds
120 grams whole fresh red chilies
60 grams methi seeds
1 cup Lemon juice
Procedure
Wash and dry the lemons with a cloth.
In each lemon make four cuts and pack the salt inside and
rub a little salt outside also till tender.
Heat the oil till smoky.
Remove from the fire, add asafetida and when it swells up,
and crush it with a spoon.
Add chili powder and stir till red colour appears.
Remove from the fire, add mustard seeds and stir for a little
while.
Now stir in lemons, fresh red chilies and ginger and cook
until a little tender.
Roast methi seeds and powder.
Mix methi seed powder and the juice of galgal or lime
mixed with one tablespoon salt Cook for 5 minutes.
Remove from the fire, pour the lemons with the juice into a
clean jar, and cork tightly.
Ingredients:
1 kg Lemons
240 grams Salt
1/2 liter Mustard Oil
2 big pieces of asafoetida
4 teaspoons Red chili pepper
1/2 kg Ginger
30 grams Mustard seeds
120 grams whole fresh red chilies
60 grams methi seeds
1 cup Lemon juice
Procedure
Wash and dry the lemons with a cloth.
In each lemon make four cuts and pack the salt inside and
rub a little salt outside also till tender.
Heat the oil till smoky.
Remove from the fire, add asafetida and when it swells up,
and crush it with a spoon.
Add chili powder and stir till red colour appears.
Remove from the fire, add mustard seeds and stir for a little
while.
Now stir in lemons, fresh red chilies and ginger and cook
until a little tender.
Roast methi seeds and powder.
Mix methi seed powder and the juice of galgal or lime
mixed with one tablespoon salt Cook for 5 minutes.
Remove from the fire, pour the lemons with the juice into a
clean jar, and cork tightly.
LEMON PUDDING
Ingredients:
4 oz breadcrumbs
1 oz flour
1/2 tspful baking powder
2 oz shredded suet
2 oz moist sugar (cheeni)
grated rind of 1 lemon
1 egg
3/4 cup milk
Procedure
• Mix all the dry ingredients together with the lemon rind.
• Add the beaten egg and milk, and stir the mixture well.
• Put into a greased mould, cover with a double piece of greased
paper and steam for 2 hours.
• Serve with lemon sauce, using the juice of the lemon.
Ingredients:
4 oz breadcrumbs
1 oz flour
1/2 tspful baking powder
2 oz shredded suet
2 oz moist sugar (cheeni)
grated rind of 1 lemon
1 egg
3/4 cup milk
Procedure
• Mix all the dry ingredients together with the lemon rind.
• Add the beaten egg and milk, and stir the mixture well.
• Put into a greased mould, cover with a double piece of greased
paper and steam for 2 hours.
• Serve with lemon sauce, using the juice of the lemon.
Lemon syrup
Ingredients:
1 cup sugar
1 cup water
1 1/2 cups fresh lemon juice
Procedure
In a small saucepan, combine the 1 cup of sugar with 1 cup of
water and bring to a boil. Simmer over moderately low heat,
stirring, until the sugar dissolves.
Pour the syrup into a heatproof bowl and let cool to room
temperature, then stir in 1 1/2 cups of fresh lemon juice.
You may make ahead, the syrup keeps indefinitely.
Lemon marmalade
Ingredients:
10 large lemons
4 cups water
4 cups sugar
Ingredients:
1 cup sugar
1 cup water
1 1/2 cups fresh lemon juice
Procedure
In a small saucepan, combine the 1 cup of sugar with 1 cup of
water and bring to a boil. Simmer over moderately low heat,
stirring, until the sugar dissolves.
Pour the syrup into a heatproof bowl and let cool to room
temperature, then stir in 1 1/2 cups of fresh lemon juice.
You may make ahead, the syrup keeps indefinitely.
Lemon marmalade
Ingredients:
10 large lemons
4 cups water
4 cups sugar
Procedure
Using vegetable peeler, remove yellow part of peel in strips
from lemons. Cut strips into 1-by 1/8-inch strips. With
knife, cut off all white membrane, or pith, from peeled
lemons.
Cut peeled lemons crosswise into 1/4- inch-thick slices. In
heavy nonaluminum 5-quart kettle or Dutch oven, combine
lemon peel, sliced fruit, and water. Cover and refrigerate 3
to 4 hours.
Heat lemon mixture to boiling over high heat, stirring
frequently.
Reduce heat to low; cover and simmer, stirring occasionally,
until lemon mixture is very soft, about 1 hour.
Add sugar to lemon mixture and increase heat to medium-
high; stir until sugar dissolves. Heat to boiling and reduce
heat just so mixture boils gently. Boil uncovered, stirring
frequently, until candy thermometer registers 220 degrees
F., 45 to 60 minutes.
Meanwhile, prepare three 1-pint canning jars with their lids
and bands for processing following manufacturer's
directions. Spoon marmalade into hot jars, leaving 1/4-inch
space at top of jars.
Wipe jar rims clean. Seal with lids and bands. Process jars in
boiling-water bath 15 minutes. Cool jars on wire rack. Label
jars; store in cool, dry place.
Using vegetable peeler, remove yellow part of peel in strips
from lemons. Cut strips into 1-by 1/8-inch strips. With
knife, cut off all white membrane, or pith, from peeled
lemons.
Cut peeled lemons crosswise into 1/4- inch-thick slices. In
heavy nonaluminum 5-quart kettle or Dutch oven, combine
lemon peel, sliced fruit, and water. Cover and refrigerate 3
to 4 hours.
Heat lemon mixture to boiling over high heat, stirring
frequently.
Reduce heat to low; cover and simmer, stirring occasionally,
until lemon mixture is very soft, about 1 hour.
Add sugar to lemon mixture and increase heat to medium-
high; stir until sugar dissolves. Heat to boiling and reduce
heat just so mixture boils gently. Boil uncovered, stirring
frequently, until candy thermometer registers 220 degrees
F., 45 to 60 minutes.
Meanwhile, prepare three 1-pint canning jars with their lids
and bands for processing following manufacturer's
directions. Spoon marmalade into hot jars, leaving 1/4-inch
space at top of jars.
Wipe jar rims clean. Seal with lids and bands. Process jars in
boiling-water bath 15 minutes. Cool jars on wire rack. Label
jars; store in cool, dry place.
Lemon jelly
Ingredients:
1/2 kg Lemons
12 cups Water
Sugar 3 pints
Procedure
Wash and dry the lemons.
Remove the skin, then cut them into quarters and take out the pips.
Put the Lemon pieces in a bowl, cover with water, and keep for 24
hours.
Boil the lemon pieces in the same water, strain through a muslin
cloth.
Measure the juice and allow 1/2 kg sugar for each pint of the
liquid.
Heat the juice, add sugar and stir till it is dissolved.
Cook on a hot fire until the syrup sets quickly or falls in drops
when tested on a plate.
Cool and pour into jars and close the lid tightly.
Ingredients:
1/2 kg Lemons
12 cups Water
Sugar 3 pints
Procedure
Wash and dry the lemons.
Remove the skin, then cut them into quarters and take out the pips.
Put the Lemon pieces in a bowl, cover with water, and keep for 24
hours.
Boil the lemon pieces in the same water, strain through a muslin
cloth.
Measure the juice and allow 1/2 kg sugar for each pint of the
liquid.
Heat the juice, add sugar and stir till it is dissolved.
Cook on a hot fire until the syrup sets quickly or falls in drops
when tested on a plate.
Cool and pour into jars and close the lid tightly.
LEMON RICE RECIPE
Ingredients:
2cups boiled Rice
1/3rd cup Lemon Rice
6 Tbsp. Oil
½ tsp. Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
Procedure
Heat oil in a pan and add mustard seeds, allow spluttering.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well. Lemon rice is ready
to be served.
Ingredients:
2cups boiled Rice
1/3rd cup Lemon Rice
6 Tbsp. Oil
½ tsp. Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
Procedure
Heat oil in a pan and add mustard seeds, allow spluttering.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well. Lemon rice is ready
to be served.
Lemon yoghurt cake
Ingredients
2 tbsp. finely grated lemon rind
1 cup oil
2 eggs
1 3/4 cups sugar
1/2 tsp. salt
1 cup yoghurt
3 tbsp. lemon juice
2 cups self-rising flour
2 cups icing sugar
1 tbsp. butter, melted
1 tbsp. hot water
2 tbsps. Lemon juice
Procedure
Preheat oven to 180C. Grease and line the base of a 22cm
ring pan. Place lemon rind, oil, eggs and sugar into the
bowl of a food processor and mix until thick.
Add salt, yoghurt and lemon juice and beat again.
Sift in flour and gently mix. Pour mixture into cake pan
and bake for 30 to 35 minutes or until a skewer comes out
clean. Cool in the pan for 10 minutes before turning out
onto a cake rack to cool completely.
Mix together icing sugar, butter, water and lemon juice to
make a spreadable icing. Spread icing over cake. Decorate
with extra lemon rind if you like.
Ingredients
2 tbsp. finely grated lemon rind
1 cup oil
2 eggs
1 3/4 cups sugar
1/2 tsp. salt
1 cup yoghurt
3 tbsp. lemon juice
2 cups self-rising flour
2 cups icing sugar
1 tbsp. butter, melted
1 tbsp. hot water
2 tbsps. Lemon juice
Procedure
Preheat oven to 180C. Grease and line the base of a 22cm
ring pan. Place lemon rind, oil, eggs and sugar into the
bowl of a food processor and mix until thick.
Add salt, yoghurt and lemon juice and beat again.
Sift in flour and gently mix. Pour mixture into cake pan
and bake for 30 to 35 minutes or until a skewer comes out
clean. Cool in the pan for 10 minutes before turning out
onto a cake rack to cool completely.
Mix together icing sugar, butter, water and lemon juice to
make a spreadable icing. Spread icing over cake. Decorate
with extra lemon rind if you like.
Lemon curd pikelets
Ingredients
1 1/3 cups (200g) self-rising flour
1 tsp. baking powder
1/2 tsp. bicarbonate of soda
1 1/2 tbsps. Caster sugar
300ml milk
1/2 tsp. vanilla extract
1 egg
40g unsalted butter
400g lemon curd
Pinch salt
Finely grated zest of 1 lemon
4 white sugar cubes, crushed
Whipped cream
Procedure
Place the flour, baking powder, soda and caster sugar in a food
processor. Add the milk, vanilla, egg, melted butter, 70g of the
lemon curd and a pinch of salt, then process until smooth. Strain
into a jug, then stand at room temperature for 30 minutes.
Stir together the grated zest and crushed sugar cubes, then set
aside.
Brush a non-stick fry pan with melted butter and place over
medium heat. Working in batches, drop 1 tbsps. batter in the pan
for each hotcake, spaced 2-3cm apart. Cook for 1-2 minutes until
golden underneath, then flip over and cook for a further 1 minute
until golden. Keep warm while you cook the remaining pikelets.
Stack pikelets on plates, top with extra lemon curd and whipped
cream, then sprinkle with the zest mixture.
Ingredients
1 1/3 cups (200g) self-rising flour
1 tsp. baking powder
1/2 tsp. bicarbonate of soda
1 1/2 tbsps. Caster sugar
300ml milk
1/2 tsp. vanilla extract
1 egg
40g unsalted butter
400g lemon curd
Pinch salt
Finely grated zest of 1 lemon
4 white sugar cubes, crushed
Whipped cream
Procedure
Place the flour, baking powder, soda and caster sugar in a food
processor. Add the milk, vanilla, egg, melted butter, 70g of the
lemon curd and a pinch of salt, then process until smooth. Strain
into a jug, then stand at room temperature for 30 minutes.
Stir together the grated zest and crushed sugar cubes, then set
aside.
Brush a non-stick fry pan with melted butter and place over
medium heat. Working in batches, drop 1 tbsps. batter in the pan
for each hotcake, spaced 2-3cm apart. Cook for 1-2 minutes until
golden underneath, then flip over and cook for a further 1 minute
until golden. Keep warm while you cook the remaining pikelets.
Stack pikelets on plates, top with extra lemon curd and whipped
cream, then sprinkle with the zest mixture.
Lemon butter tea cakes
Ingredients
65g butter, softened
1/2 cup caster sugar
1 egg
2 teaspoons vanilla extract
1 cup self-rising flour
1/3 cup milk
4 1/2 tablespoons lemon butter
10g butter, melted
2 teaspoons caster sugar
Procedure
Preheat oven to 180°C/160°C fan-forced oven. Line 10 holes
of a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
Using an electric mixer, beat butter, sugar, egg and vanilla
together for 2 minutes or until combined. Stir in half the flour,
then half the milk. Repeat with remaining flour and milk,
adding 2 tablespoons lemon butter. Spoon mixture into
prepared cases. Top each with 1 teaspoon remaining lemon
butter.
Bake for 15 to 20 minutes or until golden and firm to touch.
Brush hot cakes with butter. Sprinkle with caster sugar. Cool
& Serve.
Ingredients
65g butter, softened
1/2 cup caster sugar
1 egg
2 teaspoons vanilla extract
1 cup self-rising flour
1/3 cup milk
4 1/2 tablespoons lemon butter
10g butter, melted
2 teaspoons caster sugar
Procedure
Preheat oven to 180°C/160°C fan-forced oven. Line 10 holes
of a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
Using an electric mixer, beat butter, sugar, egg and vanilla
together for 2 minutes or until combined. Stir in half the flour,
then half the milk. Repeat with remaining flour and milk,
adding 2 tablespoons lemon butter. Spoon mixture into
prepared cases. Top each with 1 teaspoon remaining lemon
butter.
Bake for 15 to 20 minutes or until golden and firm to touch.
Brush hot cakes with butter. Sprinkle with caster sugar. Cool
& Serve.
Lemon curd
Ingredients
100g unsalted butter, chopped
1 1/2 cups caster sugar
1 tablespoon finely grated lemon rind
1/3 cup lemon juice
2 eggs, lightly beaten
Procedure
Place butter, sugar, and lemon rind and lemon juice in a
heatproof bowl. Place bowl over a saucepan of simmering
water, making sure the bowl doesn't touch the water. Cook,
stirring constantly with a wooden spoon, for 5 minutes or until
sugar dissolves. Remove from heat. Whisk in eggs. Return to
heat.
Cook, stirring with a wooden spoon, for 8 minutes or until
mixture thickens and coats the back of the spoon. Remove
from heat. Set aside for 5 minutes to cool. Strain into hot,
sterilized jars. Secure lids. Refrigerate for up to 1 month.
Ingredients
100g unsalted butter, chopped
1 1/2 cups caster sugar
1 tablespoon finely grated lemon rind
1/3 cup lemon juice
2 eggs, lightly beaten
Procedure
Place butter, sugar, and lemon rind and lemon juice in a
heatproof bowl. Place bowl over a saucepan of simmering
water, making sure the bowl doesn't touch the water. Cook,
stirring constantly with a wooden spoon, for 5 minutes or until
sugar dissolves. Remove from heat. Whisk in eggs. Return to
heat.
Cook, stirring with a wooden spoon, for 8 minutes or until
mixture thickens and coats the back of the spoon. Remove
from heat. Set aside for 5 minutes to cool. Strain into hot,
sterilized jars. Secure lids. Refrigerate for up to 1 month.
12. Standards and Specification
1. CODEX STANDARD FOR LEMON JUICE
The essential oils content shall not exceed 0.5 ml/kg.
The ethanol content shall not exceed 3 g/kg.
The addition of concentrate to juice is permitted. Only concentrate
from lemon (Citrus Limon Burm. f.) may be used.
The lemon juice shall occupy not less than 90% v/v of the water
capacity of the container. The water capacity of the container is the
volume of distilled water at 20 °C which the sealed container will
hold when completely filled.
Containers Destined for the Final Consumer In addition to the
requirements of the Codex General Standard for the Labeling of
Prepackaged Foods (CODEX STAN 1-1985)
CONTAMINANTS
Maximum level
Arsenic (As) 0.2 mg/kg
Lead (Pb) 1 mg/kg 1
Copper (Cu) 5 mg/kg
Zinc (Zn) 5 mg/kg
Iron (Fe) 15 mg/kg
Tin (Sn) 250 mg/kg 1
Sum of copper, zinc and iron 20 mg/kg
Sulphur dioxide 10 mg/kg
1. CODEX STANDARD FOR LEMON JUICE
The essential oils content shall not exceed 0.5 ml/kg.
The ethanol content shall not exceed 3 g/kg.
The addition of concentrate to juice is permitted. Only concentrate
from lemon (Citrus Limon Burm. f.) may be used.
The lemon juice shall occupy not less than 90% v/v of the water
capacity of the container. The water capacity of the container is the
volume of distilled water at 20 °C which the sealed container will
hold when completely filled.
Containers Destined for the Final Consumer In addition to the
requirements of the Codex General Standard for the Labeling of
Prepackaged Foods (CODEX STAN 1-1985)
CONTAMINANTS
Maximum level
Arsenic (As) 0.2 mg/kg
Lead (Pb) 1 mg/kg 1
Copper (Cu) 5 mg/kg
Zinc (Zn) 5 mg/kg
Iron (Fe) 15 mg/kg
Tin (Sn) 250 mg/kg 1
Sum of copper, zinc and iron 20 mg/kg
Sulphur dioxide 10 mg/kg
Additional Requirements
The following additional specific provisions shall apply:
1. No fruit or fruit juice may be represented pictorially on the label
except lemons or lemon juice.
2. Where lemon juice requires to be kept under conditions of
refrigeration, there shall be information for keeping and, if necessary,
thawing of the product.
2. Lemon Juice Concentrate 400 GPL
(Grams per liter)
Variety Standard Pulp
Ingredient Statement Lemon Juice Concentrate
Flavor Full flavored and typical of fine
quality lemon juice concentrate.
Free from scorched, fermented,
caramelized or other undesirable
flavor.
Appearance Bright yellow to brownish
yellow
Brix (Direct @ 20 deg C) 44.00 +/- 6.00
Brix (Corrected) 43.00 – 56.00
GPL 400 +/- 5
Acidity 32.50 +/- 1.00 as Citric
pH 1.7 – 2.5
Specific Gravity 1.19434 – 1.2658
Pulp 6 - 10
Concentration at Single Strength >4.50 Percent Acid (as Citric)
Reconstitution 1 part Lemon Juice Concentrate
400 GPL plus 6.22 parts water
The following additional specific provisions shall apply:
1. No fruit or fruit juice may be represented pictorially on the label
except lemons or lemon juice.
2. Where lemon juice requires to be kept under conditions of
refrigeration, there shall be information for keeping and, if necessary,
thawing of the product.
2. Lemon Juice Concentrate 400 GPL
(Grams per liter)
Variety Standard Pulp
Ingredient Statement Lemon Juice Concentrate
Flavor Full flavored and typical of fine
quality lemon juice concentrate.
Free from scorched, fermented,
caramelized or other undesirable
flavor.
Appearance Bright yellow to brownish
yellow
Brix (Direct @ 20 deg C) 44.00 +/- 6.00
Brix (Corrected) 43.00 – 56.00
GPL 400 +/- 5
Acidity 32.50 +/- 1.00 as Citric
pH 1.7 – 2.5
Specific Gravity 1.19434 – 1.2658
Pulp 6 - 10
Concentration at Single Strength >4.50 Percent Acid (as Citric)
Reconstitution 1 part Lemon Juice Concentrate
400 GPL plus 6.22 parts water
Weight per Gallon 10.237 lbs. per gallon
Packaging Steel Drums, Polyethylene Pails
Optimal Storage Conditions Frozen at or below 0ᴼFahrenheit
Approx. Shelf Life (Days) Frozen (0ᴼF): 730
Refrigerated (38ᴼF): 60
Ambient (70ᴼF): not
recommended
Microbiological Yeast <100
Mold <100
Total Plate Count <1000
Allergens None
3. INDUSTRY STANDARDS for Lemons
Acid/Brix ratio 8 to 10
°Brix at 20°C 8
Minimum % juice content 25
Packaging Steel Drums, Polyethylene Pails
Optimal Storage Conditions Frozen at or below 0ᴼFahrenheit
Approx. Shelf Life (Days) Frozen (0ᴼF): 730
Refrigerated (38ᴼF): 60
Ambient (70ᴼF): not
recommended
Microbiological Yeast <100
Mold <100
Total Plate Count <1000
Allergens None
3. INDUSTRY STANDARDS for Lemons
Acid/Brix ratio 8 to 10
°Brix at 20°C 8
Minimum % juice content 25
13. Quality analysis
Quality Factors
Appearance – visual
Texture – feel
Flavor – taste and smell
Aroma
Nutritional value
Quality Factors
Appearance – visual
Texture – feel
Flavor – taste and smell
Aroma
Nutritional value
1. Percent Juice Content:
Under or over-ripe fruit tend to be less juicy, which directly affects
eating quality.
The juice content is determined by weighing components of the
whole fruit and the juice.
2. Brix (total soluble solids):
• In the lemon industry this is a measure of the total soluble solids in
the juice.
• For example, a juice which is 12 degrees Brix has 12% total
soluble solids.
3. Acid (titratable acidity):
• This is a measure of the total acid present in a juice.
• The acid content must be measured using a titration with sodium
hydroxide.
4. pH determination:
• pH was determined by using pH strips or by pH meter.
Under or over-ripe fruit tend to be less juicy, which directly affects
eating quality.
The juice content is determined by weighing components of the
whole fruit and the juice.
2. Brix (total soluble solids):
• In the lemon industry this is a measure of the total soluble solids in
the juice.
• For example, a juice which is 12 degrees Brix has 12% total
soluble solids.
3. Acid (titratable acidity):
• This is a measure of the total acid present in a juice.
• The acid content must be measured using a titration with sodium
hydroxide.
4. pH determination:
• pH was determined by using pH strips or by pH meter.
1.Calculating the Percentage of juice in the fruit
The following procedure can be used to determine the Percent
Juice Content.
Equipment:
scales
Fruit juice, juice only - no rind
Fine plastic strainer
100 mL conical flask
1 to 2 L jug
Procedure
1. Collection of fruit sample: A minimum of three fruits,
representative of the variety must be collected. Select fruit
that are of similar size and colour.
2. Determining percentage juice content:
a) Weigh the three representative fruit and record the
combined weight in grams.
b) Weigh the empty jug and record the weight in grams.
c) Cut the fruit in halves and extract the juice from the three
sample fruit using a juicer (this will ensure you collect as
much juice as possible from the fruit).
d) Strain the juice into the weighed jug.
e) Weigh the juice and record the weight in grams.
f) Calculate the percentage of juice.
The following procedure can be used to determine the Percent
Juice Content.
Equipment:
scales
Fruit juice, juice only - no rind
Fine plastic strainer
100 mL conical flask
1 to 2 L jug
Procedure
1. Collection of fruit sample: A minimum of three fruits,
representative of the variety must be collected. Select fruit
that are of similar size and colour.
2. Determining percentage juice content:
a) Weigh the three representative fruit and record the
combined weight in grams.
b) Weigh the empty jug and record the weight in grams.
c) Cut the fruit in halves and extract the juice from the three
sample fruit using a juicer (this will ensure you collect as
much juice as possible from the fruit).
d) Strain the juice into the weighed jug.
e) Weigh the juice and record the weight in grams.
f) Calculate the percentage of juice.
Example Calculation
Gross fruit weight = 600 g
Gross juice weight = 450 g
Jug weight = 150 g
Gross Juice weight - jug weight = net juice weight
o E.g. 450 g - 150 g = 300 g
• Juice weight net x 100 = % juice
Fruit weight
• 300 x 100 = 50%
600
2.Determining soluble solids content (% sugar or
°Brix)
Equipment
Refractometer
Fresh lemon juice
Procedure
Collect a refractometer from your teacher (these should be handled
carefully as they are expensive!)
Ensure the refractometer prism surface is clean and dry.
Place a small amount of fresh juice (a couple of drops is sufficient)
onto the prism of the refractometer.
Look through the eyepiece while pointing the prism in the direction
of good light (not directly at the sun).
Focus and take the reading of where the base of the blue colour sits
on the scale and record the % percentage sugar (°Brix).
Clean the refractometer immediately with a damp tissue paper, and
dry thoroughly.
Gross fruit weight = 600 g
Gross juice weight = 450 g
Jug weight = 150 g
Gross Juice weight - jug weight = net juice weight
o E.g. 450 g - 150 g = 300 g
• Juice weight net x 100 = % juice
Fruit weight
• 300 x 100 = 50%
600
2.Determining soluble solids content (% sugar or
°Brix)
Equipment
Refractometer
Fresh lemon juice
Procedure
Collect a refractometer from your teacher (these should be handled
carefully as they are expensive!)
Ensure the refractometer prism surface is clean and dry.
Place a small amount of fresh juice (a couple of drops is sufficient)
onto the prism of the refractometer.
Look through the eyepiece while pointing the prism in the direction
of good light (not directly at the sun).
Focus and take the reading of where the base of the blue colour sits
on the scale and record the % percentage sugar (°Brix).
Clean the refractometer immediately with a damp tissue paper, and
dry thoroughly.
3.Determining acidity (citric acid content)
Equipment
50 mL burette
Burette stand and clamp
10 mL pipette and pump
1 L volumetric flask
0.1 M sodium hydroxide (NaOH)
1% Phenolphthalein indicator
100 mL conical flask
Pipette
Distilled water
Fresh Juice
Gloves, safety glasses and lab coat (ensure all students are
wearing)
Part 1: Procedure Titration
Pipette 10 mL of juice into a clean conical flask
Pipette 10 mL of distilled water into the conical flask containing
the juice
Add 3 drops of phenolphthalein indicator to flask
Carefully swish mixture
Fill the burette with 0.1 N sodium hydroxide solution.
Hold the conical flask containing the juice mix under the burette
and while swirling, slowly add the sodium hydroxide to the juice.
Keep adding sodium hydroxide to the flask while swirling until the
solution just starts to change colour to pale pink.
This is the end point and you should now record how much
sodium hydroxide you have added to the flask.
Multiply the volume of sodium hydroxide added by 0.064 to get
the value of the acid (in grams per 100ml).
Equipment
50 mL burette
Burette stand and clamp
10 mL pipette and pump
1 L volumetric flask
0.1 M sodium hydroxide (NaOH)
1% Phenolphthalein indicator
100 mL conical flask
Pipette
Distilled water
Fresh Juice
Gloves, safety glasses and lab coat (ensure all students are
wearing)
Part 1: Procedure Titration
Pipette 10 mL of juice into a clean conical flask
Pipette 10 mL of distilled water into the conical flask containing
the juice
Add 3 drops of phenolphthalein indicator to flask
Carefully swish mixture
Fill the burette with 0.1 N sodium hydroxide solution.
Hold the conical flask containing the juice mix under the burette
and while swirling, slowly add the sodium hydroxide to the juice.
Keep adding sodium hydroxide to the flask while swirling until the
solution just starts to change colour to pale pink.
This is the end point and you should now record how much
sodium hydroxide you have added to the flask.
Multiply the volume of sodium hydroxide added by 0.064 to get
the value of the acid (in grams per 100ml).
Example Calculation of acid content.
Amount of 0.1 N sodium hydroxide added = 24.2 mL
Milli liters of 0.1N sodium hydroxide x 0.064 = citric acid
concentration (g per 100 mL)
e.g. 24.2 x 0.064 = 1.55 g per 100 mL citric acid.
4.Determining sugar/acid ratio:
Procedure
To determine the sugar / acid ratio you need to divide the sugar
concentration (°Brix) by the citric acid concentration.
Example Calculation
Sugar concentration = 15.2°Brix
Citric Acid concentration = 1.55 g per 100mL
• Sugar concentration (°Brix) = X:1 sugar/acid ratio
Citric acid concentration
• e.g. 15.2 (°Brix) = 9.8:1 sugar/acid ratio
1.55 (g per 100 mL)
Amount of 0.1 N sodium hydroxide added = 24.2 mL
Milli liters of 0.1N sodium hydroxide x 0.064 = citric acid
concentration (g per 100 mL)
e.g. 24.2 x 0.064 = 1.55 g per 100 mL citric acid.
4.Determining sugar/acid ratio:
Procedure
To determine the sugar / acid ratio you need to divide the sugar
concentration (°Brix) by the citric acid concentration.
Example Calculation
Sugar concentration = 15.2°Brix
Citric Acid concentration = 1.55 g per 100mL
• Sugar concentration (°Brix) = X:1 sugar/acid ratio
Citric acid concentration
• e.g. 15.2 (°Brix) = 9.8:1 sugar/acid ratio
1.55 (g per 100 mL)
14. Shelf life study
Storage conditions
Storage Conditions Temperature : 9 - 10oC
Relative Humidity : 85-90%
Storage period : 6-8 weeks
Freezing point : - 3 to -1oC
Sensibility to – Refrigeration, Freezing, Ethylene and Odours
Post-harvest Losses – 20-95%.
Storage conditions
Storage Conditions Temperature : 9 - 10oC
Relative Humidity : 85-90%
Storage period : 6-8 weeks
Freezing point : - 3 to -1oC
Sensibility to – Refrigeration, Freezing, Ethylene and Odours
Post-harvest Losses – 20-95%.
15. Marketing and Supply Chain
Management
Marketing Channels:
• The main channels followed for marketing of lemons are as
under:
• Growers – Pre-harvest contractors – Commission Agents –
Retailers – Consumers.
• Growers – Wholesalers – Commission Agents – Retailers –
Consumers.
• Growers – Commission Agents–– Processing Industries -
Retailers –Consumers.
• Growers – Retailers – Consumers.
• Growers– Exporters.
Management
Marketing Channels:
• The main channels followed for marketing of lemons are as
under:
• Growers – Pre-harvest contractors – Commission Agents –
Retailers – Consumers.
• Growers – Wholesalers – Commission Agents – Retailers –
Consumers.
• Growers – Commission Agents–– Processing Industries -
Retailers –Consumers.
• Growers – Retailers – Consumers.
• Growers– Exporters.
Lemon value chain
16. Conclusion
Consumer preferences are changing and they are demanding more
healthy and natural products (they are becoming increasingly
aware of the health and nutritive benefits of eating more fresh fruit
and fruit juices).
Consumers demand higher quality of the food they consume and
they are interested in the taste, appearance or shape of the fruit.
Only 2-4% of lemons are processing in India and post-harvest
losses are more in India, so we have to improve value addition of
Lemon and also we have to improve marketing and Supply chain
management to minimize post-harvest losses.
India is the leading producer of Lemon but it’s not having much
processing industries.
16. Conclusion
Consumer preferences are changing and they are demanding more
healthy and natural products (they are becoming increasingly
aware of the health and nutritive benefits of eating more fresh fruit
and fruit juices).
Consumers demand higher quality of the food they consume and
they are interested in the taste, appearance or shape of the fruit.
Only 2-4% of lemons are processing in India and post-harvest
losses are more in India, so we have to improve value addition of
Lemon and also we have to improve marketing and Supply chain
management to minimize post-harvest losses.
India is the leading producer of Lemon but it’s not having much
processing industries.
17. Bibliography
Lemon cookbook 2012
Post-harvest profile of Lemon
National Horticulture database 2011
Lemon Thesis
http://www.dpi.nsw.gov.au/agriculture/horticulture/citrus/
lemon-manual
Citrus Handling Guide, 1999. Edited by B. Tugwell.
http://postharvest.ucdavis.edu/produce/producefacts/fruit/l
emon.html.
Eaks, I.L. 1961. Effect of temperature and holding periods
on physical and chemical characteristics of lemon fruit. J.
Food Sci. 26:593-599.
www.bertuzzi.it
AIJN (1997) Code of Practice for Evaluation of Fruit and
Vegetable Juices, AIJN, Brussels, Belgium.
%%%%%%%%%%
Thank you….
Lemon cookbook 2012
Post-harvest profile of Lemon
National Horticulture database 2011
Lemon Thesis
http://www.dpi.nsw.gov.au/agriculture/horticulture/citrus/
lemon-manual
Citrus Handling Guide, 1999. Edited by B. Tugwell.
http://postharvest.ucdavis.edu/produce/producefacts/fruit/l
emon.html.
Eaks, I.L. 1961. Effect of temperature and holding periods
on physical and chemical characteristics of lemon fruit. J.
Food Sci. 26:593-599.
www.bertuzzi.it
AIJN (1997) Code of Practice for Evaluation of Fruit and
Vegetable Juices, AIJN, Brussels, Belgium.
%%%%%%%%%%
Thank you….
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