Development of Appropriate Protocols for Making Ready to Drink Passion Fruit Juice | Protocols, Manuals and Standards (Protocols & Software)
Description of the protocols
The innovation is the development of appropriate protocols for making ready-to-drink juice. Passion fruit is a high value crop and farmers normally sell the fruit, but adoption of value-addition technologies would furtherenhance their incomes. Ready-to-drink juices are highly perishable and require highly specialized protocols and equipment; otherwise thehealthoftheconsumer wouldbeatriskespeciallyifthehazardcriticalcontrolpoints (HACCP) are not observed.
The protocol developed for passion juice preparation involves a series of steps that are outlined below:
a) Fresh and fully-ripened passion fruits without bruises or any signs of rotting must be used (figure1). This is important because:
- Unripe passion fruits usually create difficulties in extracting pulp from the seeds.
- Fruits with bruises, blemishes or any signs of rotting may cause contamination due to the presence of microbial spoilage organisms which will endanger the health of the ultimate consumer.
b) Sort the passion fruits by removing any foreign matter and discarding those which are rotten or bruised. The fresh passion fruits with safe and potable water. Cut them using a stainless steel nife and scoop out the seeds and pulp a previously washed with potable water. It’s important to note that:
- Clean and hygienically safe water must be used for washing the utensils. Potable and safe water (for instance, boiled or treated water)is water that has no microbial contamination which may lead to diseases.
- Knives which are not made of stainless steel may develop rust due to reactions caused by acids present in the fruit and the metal. If this rust enters the food, it can be hazardous to the consumer.
c) Dismantle the passion fruit pulp extractor machine and clean it inside and outside using clean and safe water.Assemble the machine and let it drain (figure2).
- It’s very important to dismantle the machine during cleaning even if it was previously cleaned after a processing activity since it contains small openings which may allow flies, cockroaches, ants, spiders and other insects or dust to enter.
Figure 1: Extraction of fresh and fully-ripened passion fruits Figure 2: Draining the fruit machine
Without dismantling the machine, i t’s very difficult to remove these insects during the cleaning operation. Failure to remove them may lead to grinding of the insects together
with the pulp during extraction, thus affecting the quality of the end product.
e) Switch on the machine; add 4kg of the scooped seeds-pulp mixture and wai t for 30 seconds before adding the next 4kg portion. In order for the machine to operate efficiently; the following should be noted:
f) In order to attain the most efficient extraction of seeds from the pulp by the machine; it’s recommended to first add 4kg and wait for an interval of 30 seconds before adding another 4 kg.
g) The weight of the seeds-pulp mixture and the intervals of time may be reduced or increased depending on the efficiencyof the machine.
h) If the machine is run continuously it produces heat; thus it should be switched off for at least 5 minutes between consecutive extractions.
i) The machine should be cleaned well afterusage.
j) Store the extracted pulp(12%Brix)in a safe and clean container before mixing it with water to obtain desired juice concentration (figure3).
- It is important to use safe and clean utensils so as to prevent hazards associated with microbial contamination especially at these final stages of juice production
k) Toprepare1l (1000ml)of juice/nectar, mix160 ml of the passion pulp together with 840 ml of potable and safe water to make 1 l of passion juice.