LEMON - DESCRIPTION OF THE PROCESS
The lemon juice concentrated is obtained from selected fruits from the varieties Sicilian and Tahiti, they are submitted to enzymatic treatment, clarification and
concentration, it takes about 24 hours to complete a process.
Besides the clarified lemon juice concentrate, Tecnovin processes cloudy juice (-2% Si) at 45° Brix.
SPECIFICATIONS:
| Brix | 44.0 +-3.0 |
| PH | 1.85 +- 0.15 |
| Acidity (citric acid g%) | 31.5 +-2.5 |
| Vitamin C(mg/100ml 11.5° Brix) | 142.5 +- 37.5 |
| Transmittance | 91.5% +- 6.5 |
PACKING:
| Epóxi coated carbon steel drum. | Lined with two polyethylene bags. |
| Drum capacity | 200 L |
| Net weight | 230 Kg |
| Gross weight | 247 kg |
Lots of up to 16 tons, with its lab analysis and drummed in sequence.
STORAGE:
Must be maintained at a temperature of -20° centigrade.
