Problems faced in processing o f passion fruits: microbial contamination and oxidation o f the juice.

Abstract

This study was conducted to investigate the effectiveness of current passion fruit juice processing procedure and to carry out quality improvements at CPC Agrifoods Ltd. Major objectives were to reduce microbial contamination and oxidation during the process of fruits for on receiving to finished aseptic passion fruit juice. Fruit sample were collected from received fruits, after primary washing, after sorting and alter secondary washing for fruit surface microbial evaluation by using swab testing method. Fruit juice samples were collected from juice collector bin, chiller tank and aseptic sample bag. Microbial evaluation was done by using after suitable dilution and checked oxidation effect by determination of colour ,pH , acidity changes, and taste/ aroma sensory evaluation. Effecetiveness of machinery surface cleaning was determined by swab microbial evaluation. Atmospheric microbial count was evaluated. At primary washer chlorine level was monitored at different levels in relation to microbial content and at secondary washer monitored microbial content with time. Statistical evaluation of results was done by using paired one sample T-test of MINITAB computer package , obtained P values and expressed conclusions. Based on results effiective steps and improvements were encountered scientifically for better and hygienic out put.