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Aseptic Banana Processing

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Posted 11 September 2014 - 10:47 AM

Dear All


Hope all are well.


Please help me by providing some information regarding the processing of Aseptic Banana Puree & giving information mainly how to preserve the colour by restricting the browning.


With Regards


#2 SPL


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Posted 11 September 2014 - 01:43 PM

Addition of citric acid, you'll have to experiment with the % used.



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Posted 12 September 2014 - 12:53 PM

Hello Sujit,

Banana undergoes rapid browning when exposed to oxygen due to the presence of the enzymes polyphenol oxidase and polyphenol peroxidase.

Both these enzymes can be inactivated or have their activity reduced by thermal treatment.

De-aeration is also important step in determining the color of finished puree.

The banana puree is obtained from fresh ripe cavendish bananas, which are hand peeled, mashed, acidified, deseeded, homogenized, de-aerated, thermally processed, cooled and aseptically filled.

The puree is  normally  acidified with a combination of citric and ascorbic acid to an average pH below  4.5


 Banana puree is processed with citric and ascorbic acid to assist in maintaining attributes of color and flavor as well as some preservative effects in aseptic processing.



Product Description:

Aseptic Banana purees are obtained from selected Cavendish varieties of bananas. The fruits are harvested, quickly transported to fruit processing plant &inspected. Fully firm selected quality fruits go to the controlled ripening chambers and are allowed to ripen. The preparation is done under inert atmosphere and further it goes through a series of processes which includes peeling, mashing the ripe fruit, deseeding, extracting puree, de-aerating and thermally processing. The puree is sterilized and packed in pre-sterilized aseptic bags. The process ensures that the natural flavor & aroma of the fruit is retained in final product.


Organoleptical, Physical and Chemical Analysis:


Uniform, homogeneous smooth, free from fibers and any foreign matter.

Aroma and Flavor

Characteristic prominent aroma of natural ripe Banana and free from any fermented & off flavor and scorched or caramelized flavor.


Sweet characteristic ripe Banana fruit taste


Creamish white

Physical Characteristics

Brix @ 20ºC: 20° Min
Acidity: 0.60 – 1.00(As % anhydrous citric acid W/W)
pH @ 20ºC: 4.20 – 4.80
Consistency@ 20° C:  4 -12 / 30 Sec (Bostwick)
Black Specks: 3 – 5 per 10 gms
Brown Specks: 10 per 10 gms

Microbiological Standards:

Total Plate Count: <10 CFU per gram
Yeast and Mould Count: <10 CFU per gram
Coliform: Absent per gram
Pathogens: Absent per gram

"Commercially sterile", free from bacillus, osomophilic yeast, coliform and any other pathogenic microorganism and fit for human consumption.


Attached below files for your  reference-

Attached Files

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