Table of Contents
- Introduction to Kiwi RTS Processing
- Selection and Preparation of Kiwi Fruits
- Juice Extraction Techniques
- Quality Standards for Ready-to-Serve Beverages
- Pasteurization and Packaging
- PM FME Scheme: Empowering Food Processing Enterprises
- Conclusion
- FAQ
Introduction to Kiwi RTS Processing
Kiwi fruit is a well-known fruit that is highly valued for its flavor and vitamin C content. It is a climacteric fruit and is very sensitive to ethylene. Botanically, kiwi fruit is a berry with various loculas filled with numerous small and soft black seeds. Its flesh is divided into three regions: the outer pericarp, the inner pericarp with seeds, and the core. Each part differs from the others in terms of composition and texture. The fruit has a fuzzy dull brown skin and vibrant green flesh. Some varieties even have a red iris around the center of the fruit and yellow flesh outside.
Importance of Kiwi Fruit
Kiwi fruit is unique because of its high nutrient content. It contains various flavors, vitamins, minerals, antioxidants, phytochemicals, and fiber. In terms of nutrient content, kiwi fruit is among the richest fruits available. It is also highly valuable in terms of health benefits.
Overview of Kiwi Fruit Composition
The composition of kiwi fruit varies across its different parts. The outer pericarp, inner pericarp with seeds, and the core all have distinct compositions and textures. This diversity in composition contributes to the unique characteristics of the fruit.
Increasing Demand for Kiwi RTS
The demand for natural fruit juice beverages, such as kiwi RTS (Ready-to-Serve), is continuously increasing. These beverages are popular among people of all age groups due to their refreshing nature and taste. Consumers are increasingly opting for natural fruit juice beverages over synthetic alternatives.
Benefits of Natural Fruit Juice Beverages
Natural fruit juice beverages, like kiwi RTS, offer a range of benefits. They are rich in vitamins, minerals, and antioxidants, providing a nutritious option for consumers. These beverages also offer a refreshing and satisfying taste, making them a popular choice for those seeking a healthier alternative to sugary drinks.
Selection and Preparation of Kiwi Fruits
When it comes to the processing of kiwi fruits for the production of Kiwi RTS, there are several important steps to consider. This section will cover the criteria for selecting sound and matured fruits, the washing and sorting process, optimizing juice yield through size separation, and proper feeding to juice extractors.
Criteria for Selecting Sound and Matured Fruits
For the best quality Kiwi RTS, it is crucial to select sound and fully matured fruits that are free from any diseases. This ensures that the fruits have maximum flavor and nutritional content, which contributes to the overall quality of the final product.
Washing and Sorting Process
After selecting the fruits, the next step is to wash them thoroughly. This can be done using a bubble washer, which effectively cleans the fruits and removes any dirt or contaminants. Once washed, the fruits are sorted based on their size. Sorting ensures that each fruit is of uniform size, which helps in optimizing the extraction process later on.
Optimizing Juice Yield through Size Separation
Size separation plays a crucial role in optimizing the juice yield of Kiwi RTS. By separating the fruits into different streams or lanes based on their size, each fruit can be directed to the most suitable juice extractor. This ensures that the extraction process is efficient and maximizes the juice yield from each fruit.
Proper Feeding to Juice Extractors
Proper feeding of the fruits to the juice extractors is essential to ensure optimal juice extraction. The fruits can be crushed or grated, and the resulting crushed mash is then pressed in a basket or hydraulic press. The correct setting of extractor operating conditions is crucial for determining the juice yield and quality. By carefully controlling the extraction process, the maximum amount of juice can be obtained from the kiwi fruits.
Juice Extraction Techniques
When it comes to extracting juice from kiwi fruits for the production of Kiwi RTS, there are several techniques that can be employed. This section will cover the crushing or grating method, pressing the crushed mask, the importance of extractor operating conditions, and factors affecting juice yield and quality.
Crushing or Grating Method
The first step in juice extraction is to crush or grate the kiwi fruits. This can be done using specialized equipment that effectively breaks down the fruits into a crushed mash. By crushing or grating the fruits, the cell walls are ruptured, releasing the juice contained within.
Pressing the Crushed Mash
Once the fruits are crushed or grated, the next step is to press the resulting crushed mash. This can be done using a basket press or hydraulic press. The pressure applied to the crushed mash helps to separate the juice from the pulp and seeds, allowing for easier extraction.
Importance of Extractor Operating Conditions
The operating conditions of the juice extractor play a crucial role in determining the yield and quality of the juice. Factors such as the temperature, pressure, and duration of the extraction process can significantly impact the final product. It is important to carefully control these operating conditions to ensure optimal juice extraction.
Factors Affecting Juice Yield and Quality
Several factors can affect the yield and quality of the juice extracted from kiwi fruits. These include the maturity and quality of the fruits, the extraction method used, the operating conditions of the extractor, and the handling and storage of the fruits before extraction. By carefully considering and optimizing these factors, the maximum juice yield and quality can be achieved.
Quality Standards for Ready-to-Serve Beverages
When it comes to producing high-quality ready-to-serve (RTS) beverages, there are specific quality standards that must be followed. These standards ensure that the beverages meet the necessary specifications for fruit content, total soluble solids (TSS), acidity levels, and the benefits of homogenization.
FSSAI Specifications for Fruit Content
According to the Food Safety and Standards Authority of India (FSSAI), RTS beverages should contain a minimum of 10% fruit content. This ensures that the beverages have a significant amount of natural fruit flavor and nutrients. By meeting this specification, consumers can enjoy the true essence of kiwi fruit in the RTS beverage.
Total Soluble Solids (TSS) Requirement
Another important quality standard for RTS beverages is the requirement for total soluble solids (TSS). TSS refers to the concentration of soluble solids, such as sugars and organic acids, in the beverage. For kiwi RTS, the TSS should not be less than 10%. This ensures that the beverage has the desired sweetness and flavor profile.
Acidity Levels and Citric Acid Content
Acidity levels play a crucial role in the taste and preservation of RTS beverages. For kiwi RTS, the acidity level should not exceed 0.3%, with citric acid being the primary acid used. This ensures that the beverage has a balanced acidity that enhances the flavor of the kiwi fruit without overpowering it. Additionally, citric acid acts as a natural preservative, extending the shelf life of the RTS beverage.
Benefits of Homogenization
Homogenization is an essential step in the production of RTS beverages. It involves subjecting the beverage to high pressure, which breaks down the particles and ensures a uniform consistency. Homogenization offers several benefits, such as improving the texture and appearance of the beverage, preventing sedimentation, and enhancing the sensory experience for consumers. By homogenizing kiwi RTS, manufacturers can provide a smooth and visually appealing beverage that retains its quality over time.
Pasteurization and Packaging
Once the kiwi RTS (Ready-to-Serve) beverage has been extracted, it is important to undergo pasteurization and packaging processes to ensure its safety, quality, and shelf life. This section will cover the plate-type pasteurization process, temperature and time parameters, packaging materials and sealing techniques, as well as the importance of clean and dry storage.
Plate-Type Pasteurization Process
The pasteurization process is a crucial step in ensuring the safety and quality of the kiwi RTS beverage. Plate-type pasteurizers are commonly used for this purpose. These pasteurizers are equipped with heat recovery and cooling units, allowing for efficient heat treatment of the beverage. The pasteurization process helps to eliminate harmful microorganisms, including bacteria, yeasts, and molds, while also extending the shelf life of the beverage.
Temperature and Time Parameters
During pasteurization, it is important to carefully control the temperature and time parameters to achieve the desired results. For most kiwi RTS beverages, a temperature in the range of 85 to 95 degrees Celsius is used, and the beverage is heated for 50 to 60 seconds. However, the specific parameters may vary depending on the type of juice and the initial microbial load. By optimizing the temperature and time parameters, the beverage can be effectively pasteurized without compromising its taste, color, and nutritional value.
Packaging Materials and Sealing Techniques
After pasteurization, the kiwi RTS beverage is ready to be packaged. Various packaging materials can be used, including bottles, tetra packs, and pouches. Bottles are a popular choice for kiwi RTS beverages and are typically washed with hot water before filling. To ensure proper sealing, crown corks or pilfer-proof caps are used, depending on the preservation method. Crown corks are commonly used for heat-processed beverages, while pilfer-proof caps are used for beverages preserved with chemical preservatives. These packaging materials and sealing techniques help to maintain the quality and integrity of the beverage during storage and transportation.
Importance of Clean and Dry Storage
Once the kiwi RTS beverages are packaged, it is crucial to store them in a clean and dry environment. Clean storage conditions help to prevent contamination and maintain the safety and quality of the beverages. Dry storage conditions are equally important, as moisture can lead to microbial growth, spoilage, and deterioration of the packaging materials. By ensuring clean and dry storage, the kiwi RTS beverages can maintain their freshness, flavor, and nutritional value throughout their shelf life.
PM FME Scheme: Empowering Food Processing Enterprises
The Ministry of Food Processing Industries, in partnership with State/UT Governments, has launched the Prime Minister Formalization of Micro Food Processing Enterprises (PM FME) scheme. This scheme aims to provide financial, technical, and business support for the upgradation of existing micro food processing enterprises.
Overview of PM FME Scheme
The PM FME scheme is a centrally sponsored scheme that aims to empower food processing enterprises across India. It focuses on the development of micro food processing units and aims to strengthen their competitiveness through the implementation of various interventions.
Financial, Technical, and Business Support
The PM FME scheme provides financial support to eligible enterprises for the establishment of new units, expansion of existing units, and modernization of equipment. It also offers technical support through skill development training, capacity building programs, and technology upgradation. Additionally, the scheme provides business support by facilitating market access, branding, and marketing assistance.
Upgradation of Micro Food Processing Enterprises
The PM FME scheme prioritizes the upgradation of micro food processing enterprises to enhance their productivity, quality, and competitiveness. It encourages the adoption of modern technologies, best practices, and quality standards to improve the overall efficiency of these enterprises. By upgrading their infrastructure and processes, micro food processing units can expand their market reach and contribute to the growth of the food processing sector.
Partnership with State/UT Governments
The PM FME scheme operates in collaboration with State/UT Governments to ensure effective implementation and reach at the grassroots level. The scheme encourages active participation from state and union territory governments in identifying eligible enterprises, providing necessary support, and monitoring the progress of the scheme. This partnership enables a decentralized approach and ensures that the benefits of the scheme reach all eligible micro food processing enterprises across the country.
Conclusion
In conclusion, kiwi RTS processing is a vital aspect of the fruit processing industry. Kiwi fruit is highly valued for its flavor and nutrient content, making it a popular choice among consumers. The demand for natural fruit juice beverages, such as kiwi RTS, is continuously increasing as more people opt for healthier alternatives to synthetic drinks.
The process of kiwi RTS processing involves selecting sound and matured fruits, washing and sorting them, optimizing juice yield through size separation, and proper feeding to juice extractors. These steps ensure that the final product is of high quality and maximizes the juice yield from each fruit.
Natural fruit juice beverages, like kiwi RTS, offer numerous health benefits, including vitamins, minerals, and antioxidants. They provide a refreshing and satisfying taste, making them appealing to consumers seeking a healthier alternative to sugary drinks.
For micro food processing enterprises, there is immense value in venturing into kiwi RTS processing. By utilizing the PM FME scheme, these enterprises can receive financial, technical, and business support to upgrade their operations. The scheme aims to strengthen the competitiveness of micro food processing units and promote the adoption of modern technologies and best practices.
Overall, kiwi RTS processing presents a lucrative opportunity for micro food processing enterprises. With the increasing demand for natural fruit juice beverages and the health benefits associated with them, there is great potential for growth in this market. By embracing kiwi RTS processing and leveraging the support provided by schemes like PM FME, micro food processing enterprises can thrive in the industry.
FAQ
What are the key nutrients in kiwi fruit?
Kiwi fruit is rich in various flavors, vitamins, minerals, antioxidants, phytochemicals, and fiber, making it one of the most nutrient-rich fruits available.
How can I ensure optimum juice yield during extraction?
To ensure optimum juice yield during extraction, it is important to select sound and fully matured fruits, wash them thoroughly, sort them by size, and properly feed them to the juice extractors. These steps help in maximizing the juice yield from each fruit.
What are the recommended quality standards for RTS beverages?
According to the FSSAI, RTS beverages should have a minimum of 10% fruit content and not less than 10% total soluble solids (TSS). The acidity level should not exceed 0.3%, with citric acid being the primary acid used. These standards ensure the desired flavor, sweetness, and nutritional content of the RTS beverage.
What is the role of pasteurization in RTS processing?
Pasteurization is a crucial step in RTS processing as it helps to ensure the safety, quality, and shelf life of the beverage. It eliminates harmful microorganisms while extending the shelf life. Plate-type pasteurizers are commonly used for this purpose.
How can micro food processing enterprises benefit from PM FME Scheme?
The PM FME Scheme provides financial, technical, and business support to micro food processing enterprises. This support includes funding for establishment, expansion, and modernization, as well as skill development training, capacity building programs, and market access assistance. By utilizing the scheme, micro food processing enterprises can enhance their competitiveness and contribute to the growth of the food processing sector.
Note
For more information regarding Subsidy available read “PMFME SCHEME“