| ≥1 piece |
Product: Red papaya Concentrate ( Min 25 Brix)
Variety: Taiwan/ Washington (Origin-INDIA)
Description:
The Papaya concentrate is extracted from sound, ripe Papaya fruit (Carica papaya, Family Caricaceae) and processed under stringent hygienic conditions.
| PHYSICAL & CHEMICAL PARAMETERS: |
|
| Refractometric Brix @ 20 Deg Cel | Min 25 Brix |
| Acidity As % Anhyd. Citric Acid | 0.95-1.10 |
| pH As Natural | 3.6-4.0 |
| Consistency – Bostwick | 3 – 5 cms/30 secs |
| Brix – Acid Ratio | 30-40 |
| Specific Gravity | 1.094 |
| Black Specks / 10 gm | < 3 |
| Brown Specks / 10 gm | < 5 |
| MICROBIOLOGICAL STANDARDS: |
|
| Total Plate Count cfu/ gm | < 10 |
| yeast & Mould Count cfu / gm | < 10 |
| Coliform Count cfu / gm | Absent |
| Pathogens cfu / gm | Absent |
| ORGANOLEPTIC: |
|
| Colour | Red, Organish yellow, Yellow |
| Flavour & Aroma | Typical Decert Quality Papaya |
| Taste | Characteristics of Typical Ripe Red Papaya |
| Free of Any Fermentation Or Any Other Off Taste. | |
| Appearance | Homogenous, No Foreign Matter |
| PACKING: |
|
| Aseptic Bag-In- Steel Drums – Net 225 Kgs |
|
| CONTAINER LOADING: |
|
| Bag–In–Drums – 80 Drums / 20 Ft Dry Container |
|
| STORAGE: |
|
| Recommended Storage - @ 10 Deg. Cel. | |
| Maximum Storage Temp - @25 Deg. Cel. |
|
| SHELF – LIFE: |
|
| 18 Months @ 10 Deg. Cel. | |
| 12 Months @ 25 Deg. Cel. |