Journal of Scientific and Industrial Research

Open Access Open Access  Restricted Access Subscription Access

A Study on the Physical, Biochemical, Thermal and Textural Properties of Key Lime Fruit


Affiliations
1 Dept. of Food Engineering and Technology, Central Institute of Technology, Deemed to be University, Kokrajhar 783370, Assam, India
 

In the current study, the properties of key lime (Citrus X aurantiifolia) fruit which is abundantly available in north eastern part of India was studied. The outcomes of this work might be helpful for the design and development of machineries required for post-harvest processing of key lime fruits. Key lime fruits are round or elliptical in shape with average mass, volume, sphericity and surface area values of 74.88 ± 12.85 g, 132 ± 13.00 ml, 1.03 ± 0.02% and 79.38 ± 18.32 cm2, respectively. The average moisture and vitamin C content of key lime fruit was recorded as 88.64 ± 0.97% and 31.27 ± 0.98 mg/100g. Although the production of key lime fruits is great as well as the nutritive importance and market potential, but the utilization of fruits are less due to lack of information regarding nutritional value, perishability, astringency and poor processing technologies. Therefore, the outcomes from this work might be utilized in the manufacturing of value-added products from key lime (Citrus X aurantiifolia) through development new machineries and modification of available processing equipments.

Keywords

Citrus fruit, Dimensional, Gravimetric, Lemon, Properties.
User
Notifications
Font Size

  • FAO, Citrus Fruit Statistical Compendium 2020 (Rome), 2021.

  • Xu G, Liu D, Chen J, Ye X, Ma Y & Shi J, Juice components and antioxidant capacity of citrus varieties cultivated in China, Food chem, 106(2) (2008) 545–551.

  • Sicari V, Pellicanò T M, Giuffrè A M, Zappia C & Capocasale M, Bioactive compounds and antioxidant activity of citrus juices produced from varieties cultivated in Calabria, J Food Meas Charact, 10(4) (2016) 773–780.

  • Li Z, Jin R, Yang Z, Wang X, You G, Guo J & Pan S, Comparative study on physicochemical, nutritional and enzymatic properties of two Satsuma mandarin (Citrus unshiu Marc.) varieties from different regions, J Food Compost Anal, 95 (2020) 103614.

  • Ramful D, Tarnus E, Aruoma O I, Bourdon E & Bahorun T, Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps, Food Res Inter, 44(7) (2011) 2088–2099.

  • Polidori J, Dhuique-Mayer C & Dornier M, Crossflow microfiltration coupled with diafiltration to concentrate and purify carotenoids and flavonoids from citrus juices, Innov Food Sci Emerg Technol, 45 (2018) 320–329.

  • Orellana‐Palma P, Petzold G, Torres N & Aguilera M, Elaboration of orange juice concentrate by vacuum‐assisted block freeze concentration, J Food Process Preserv, 42(2) (2018) e13438.

  • de Oliveira C R, Carneiro R L & Ferreira A G, Tracking the degradation of fresh orange juice and discrimination of orange varieties: An example of NMR in coordination with chemometrics analyses, Food chem, 164 (2014) 446–453.

  • Grumezescu A M & Holban A M (Eds.), Nutrients in Beverages in The Science of Beverages, vol 12, (Academic Press, New York) (2019).

  • Pathak S S, Sonawane A, Pradhan R C & Mishra S, Effect of Moisture and Axes Orientation on the Mechanical Properties of the Myrobalan Fruits and its Seed Under Compressive Loading, J Inst Eng (India): A, 101(4) (2020) 679–688.

  • Pathak S S, Pradhan R C & Mishra S, Physical characterization and mass modeling of dried Terminalia chebula fruit, J Food Process Eng, 42(3) (2019) e12992. https://doi.org/10.1111/jfpe.12992.

  • Singh S S, Abdullah S, Pradhan R C & Mishra S, Physical, chemical, textural, and thermal properties of cashew apple fruit, J Food Process Eng, 42(5) (2019) e1394, https://doi.org/10.1111/jfpe.13094

  • Vivek K, Mishra S & Pradhan R C, Physicochemical characterization and mass modelling of Sohiong (Prunus nepalensis L.) fruit, J Food Meas Charact, 12(2) (2018) 923–936.

  • Sonawane A, Pathak S S & Pradhan R C, Physical, thermal, and mechanical properties of bael fruit, J Food Process Eng, (2020) e13393. https://doi.org/10.1111/jfpe.13393

  • AOAC, Official methods of analysis (16th ed.), (Associate of Official Analytical Chemist, Gaithersburg, Washington, DC, USA), 1999.

  • Ordóñez-Santos L E, Martínez-Girón J & Arias-Jaramillo M E, Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice, Food Chem, 233 (2017) 96–100, https://doi.org/10.1016/j.foodchem.2017.04.114.

  • AOAC, Official methods of analysis (17th ed.), (Associate of Official Analytical Chemist Washington, DC, USA), 2000.

  • Rao C G, Engineering for storage of fruits and vegetables: cold storage, controlled atmosphere storage, modified atmosphere storage, (Academic Press, New York) (2015).

  • Naderi-Boldaji M, Fattahi R, Ghasemi-Varnamkhasti M, Tabatabaeefar A & Jannatizadeh A, Models for predicting the mass of apricot fruits by geometrical attributes (cv. Shams, Nakhjavan, and Jahangiri), Sci Hortic, 118(4) (2008) 293–298.

  • Pradhan R, Naik S, Bhatnagar N & Vijay V, Moisture dependent physical properties of jatropha fruit, Ind Crops Prod, 29(2–3) (2009) 341–347, https://doi.org/10.1016/j.indcrop.2008.07.002

  • Ghodki B M & Goswami T K, Thermal and mechanical properties of black pepper at different temperatures, J Food Process Eng, 40(1) (2017) e12342.

  • Shashikumar C, Pradhan R C & Mishra S, Influence of moisture content and compression Axis on Physicomechanical properties of Shorea robusta seeds, J Inst Eng (India): A, 99(2) (2018) 279–286.

  • Singh S S, Ghodki B M & Goswami T K, Effect of grinding methods on powder quality of king chilli, J Food Meas Charact, 12(3) (2018) 1686–1694.

  • Ikegwu O J & Ekwu F C, Thermal and physical properties of some tropical fruits and their juices in Nigeria, J Food Technol, 7(2) (2009) 38–42.

  • Bart-Plange A, Addo A, Kumi, F & Piegu A K, Some moisture dependent thermal properties of cashew kernel (Anarcardium occidental L.), Aust J Agric Eng, 3(2) (2012) 65.

  • Shajib M T I, Kawser M, Miah M N, Begum P, Bhattacharjee L, Hossain A & Islam S N, Nutritional composition of minor indigenous fruits: Cheapest nutritional source for the rural people of Bangladesh, Food Chem, 140(3) (2013) 466–470.

  • Ara R, Jahan S, Abdullah A T M, Fakhruddin A N M & Saha B K, Physico-chemical properties and mineral content of selected tropical fruits in Bangladesh, Bangladesh J Sci Ind Res, 49(3) (2014) 131–136.


Abstract Views: 101

PDF Views: 54




  • A Study on the Physical, Biochemical, Thermal and Textural Properties of Key Lime Fruit

Abstract Views: 101  |  PDF Views: 54

Authors

Birhang Basumatary
Dept. of Food Engineering and Technology, Central Institute of Technology, Deemed to be University, Kokrajhar 783370, Assam, India
Puja Das
Dept. of Food Engineering and Technology, Central Institute of Technology, Deemed to be University, Kokrajhar 783370, Assam, India
Prakash Kumar Nayak
Dept. of Food Engineering and Technology, Central Institute of Technology, Deemed to be University, Kokrajhar 783370, Assam, India
Deepanka Saikia
Dept. of Food Engineering and Technology, Central Institute of Technology, Deemed to be University, Kokrajhar 783370, Assam, India
Radha krishnan Kesavan
Dept. of Food Engineering and Technology, Central Institute of Technology, Deemed to be University, Kokrajhar 783370, Assam, India

Abstract


In the current study, the properties of key lime (Citrus X aurantiifolia) fruit which is abundantly available in north eastern part of India was studied. The outcomes of this work might be helpful for the design and development of machineries required for post-harvest processing of key lime fruits. Key lime fruits are round or elliptical in shape with average mass, volume, sphericity and surface area values of 74.88 ± 12.85 g, 132 ± 13.00 ml, 1.03 ± 0.02% and 79.38 ± 18.32 cm2, respectively. The average moisture and vitamin C content of key lime fruit was recorded as 88.64 ± 0.97% and 31.27 ± 0.98 mg/100g. Although the production of key lime fruits is great as well as the nutritive importance and market potential, but the utilization of fruits are less due to lack of information regarding nutritional value, perishability, astringency and poor processing technologies. Therefore, the outcomes from this work might be utilized in the manufacturing of value-added products from key lime (Citrus X aurantiifolia) through development new machineries and modification of available processing equipments.

Keywords


Citrus fruit, Dimensional, Gravimetric, Lemon, Properties.

References