Product
Specifications |
| Product |
Papaya Concentrate
(Red, Natural) |
| Product Description |
Puree
extracted from sound, matured and ripe Papaya Fruits, by
a mechanical process,is concentrated using a Single Effect
Scraped Surface Evaporator and packed aseptically, under
hygienic conditions |
| |
Composition
(Average) |
Brix (% TSS) |
: 9 deg. Bx Min |
| % Acidity (as Citric) |
: 0.3 To 0.7 |
| pH |
: 4.8 - 5.5 |
| BostwickConsistency
(cm/ 30 Sec) |
: 06 ± 1 |
Organoleptic
|
Color |
: Reddish |
| Flavor |
: Typical Ripe Papaya
|
| Taste |
:
Wholesome and Characteristic of Papaya |
| Appearance |
: Homogenous and
thick |
|
Microbiology
|
Total Plate Count |
: Not More Than 10
CFU per gm |
| Yeast and Mold count |
: Not More Than 10
CFU per gm |
| E.Coli |
: Absent |
| Coliform |
: Absent |
| Salmonella |
: Absent |
|
| Additives |
No Additives |
|
Packaging
|
Product is packed in 220
Lt. Aseptic bag-in-drums using a polyliner |
| Net weight |
: 220 Kg /drum |
| Gross weight |
: 243.5 Kg |
| Loadability |
80 drums per 20' FCL |
|
| Storage Conditions |
Storage at ambient
temperature. Drum should not be exposed to direct sunlight
for prolonged periods of time. |
|
| Shelf Life |
12 months from
the date of Production under above mentioned storage conditions. |
|
| Note |
The specification
is based on FPO - 1955 and AIJN code of practices. |
|
Aseptic
