SQUASH

Introduction
Squash is a sweetened or unsweetened fruitbased concentrate that is mixed with a liquid, most commonly still or carbonated water, before drinking. Squash is usually yellow. It is also the name of the resulting drink. Typically squash is created by combining one part concentrate with four or five parts water (depending on personal taste) directly into a glass or jug.

DESCRIPTION
This is a type of beverage containing at least 25 percent fruit juice or pulp and 40 to 50 percent total soluble solids.

Fruits used in preparation of squash

Mango, orange and pineapple are used for making squash commercially. It can also be prepared from lemon, lime, bael, guava, litchi, pear, apricot, pummelo, musk melon, papaya, etc., using potassium metabisulphate(KMS) as preservative.

For Example Orange squash

Sugar, citric acid, flavoring materials, color and preservatives are added to juice in correct proportions. Sugar, citric acid and water are mixed and heated. The syrup is cooled slightly and filtered through cloth.

After mixing all ingredients ,a calculated amount of a chemical preservative potassium metabisulphide, approximately about 30 gm for every 500 ml of squash dissolved previously in a small quantity of the juice or water, is added to the squash. The bottles are cleaned and washed in a bottles washing machine.

The sterile bottles are rinsed with hot water before filling them with the squash, leaving about 1.2 to 2.5 cm of head space. The bottles are then closed with crown corks. The bottles are washed, dried and labeled.

Schematic view of processing unit

Technological flow chart for removal of astringency from orange juice

Oranges

Peeling

Dipping segments in hot 2% NaOH for 2-3 minutes Dipping in 0.5% Citric Acid Solution (To Neutralize Alkali)

Use for juice extraction

Flow chart for processing of squash

Fruits

Washing

Trimming

Cutting

Juice Extraction

Straining

Contd..,

Juice measuring Preparation of Syrup Straining Mixing with juice

Addition of preservative
Bottling

Capping
Storage