Optimization of process parameters for commercial production of black acid lime

Abstract

Black acid lime are dried citrus fruits, typically acid fruit lime that which are lightly fermented until they take on the appearance of blackish-brown leather and become totally dry and preserved. It has a sweet and tangy flavour with some caramelized notes and are a popular ingredient in several Middle Eastern culinary traditions. Dehydrated whole lime is a unique product, consumed mainly in the Middle East. However, no reports were available on systematic drying of lime fruit, nor on the changes that occur in its flavour profile so present investigated was undertaken. The acid lime fruits were dried in tray dryer at 70 ºC for 44 h till the fruits reach the final moisture content of 5-6% (w. b). The black lime retained desired quality and 68-70% of vitamin - C. Black acid limes packaged in PET pouches (50µ) could be stored up to six months at ambient condition without significant changes in the nutritional quality.