| Product Description |
Individually Quick Frozen Red Papaya Handcut chunks |
| Origin |
India |
| General Description |
Whole papaya, variety - Red lady found acceptable as per our specification is cleaned, peeled, hand-cut and frozen in IQF tunnel at -350C |
| Treatment |
No Food Additives used |
| Physical parameters |
| Product Size |
Free flowing dice of size 17-25mm (hand cut) are made from slices of ripe fruit, vertical cut.Since the slices are oblong not all dices will be completely uniform in shape/size. However, about 75% will have two sides of the required size. 10% will be irregular shape due to the geometry of the fruit. |
| Defects |
Limits (Average per 250gm)-Frozen |
| Foreign Matter |
Nil |
| E.V.M |
1 |
| Mashed Units (%w/w) |
2% |
| Oversize (%w/w) |
5% |
| Undersize (%w/w) |
10% |
| Blemishes (number) |
3 |
| Clumps (number) |
3 |
| Values on Chemical Analysis |
| Dry Substance |
100 ± 20 Brix |
Acidity
(as citric acid monohydrate) |
It is a natural product. No acid is added.
The observed range is 0.1 – 0.2% |
| pH |
It is a natural product. No acid is added. The observed range is 5.0 to 5.50
|
| Sensory Analysis |
| Color |
Red to Orange Red |
| Appearance |
Red to orange red chunks without ice sediments |
| Taste/Smell |
Typical of Ripe Papaya |
| Microbiological Values |
|
m |
M |
| Aerobic plate count |
50,000/g |
500,000/g |
| Total Coliforms |
500/g |
1000/g |
| E.Coli |
10/g |
50/g |
| Yeast |
5,000/g |
50,000/g |
| Moulds |
1,000/g |
10,000/g |
| Salmonella(25 g) |
Absent/25g |
Absent/25g |
m = the microbiological limit which separates good quality from marginally acceptable quality
M = the microbiological limit which separates marginally acceptable quality from defective quality
|
.jpg) |
.jpg){kind=small}
.jpg){kind=small}
