Related studies and literatures presented in this chapter were selected to give proper guidelines for the purpose of this present study.
Calamansi or Philippine Lime (Citrofortunella microcarpa) is indigenous to the Philippines and is considered a major fruit crop of the country.The calamansi fruit is rich in Vitamin C. It is round with a rough texture that has has a green color which eventually turns to yellow as it ripens. The calamondin fruit has 4-11 seeds; the juice is sour and acidic. The pulp of the fruit tastes sour, and has been processed into purees, juices, concentrates and syrups. The juice of the fruit is extracted as a juice drink or marmalade, condiment or dip sauce, meat & ﬁsh tenderizer, which makes it basically a part in everyday cooking (Morton, 1987).
Philippine Calamansi Association Inc. (PCAI, 2014) tells that calamansi is grown on such a large scale due to its many purposes in the society. The fruit is processed in the market as bottled concentrate, as a ready-to-drink juice in bottles and tetra packs. Some native dishes may also require the use of calamansi juice as a flavor enhancer. Due to its acidic properties, the fruit can also be a stain remover, body deodorant, shampoo, and skin bleach. (PCAI, 2014)…show more content… The juice extractor also uses components specifically designed to reduce oil levels and bitterness in juice. Quality is also assured through maximum sanitation. This sanitation is made possible through the use of stainless steel constructions on the Juice Extractor, the Citrus Finisher and the use of an enclosed stainless steel piping system to transport the juice to the Citrus Juice Finishers. (Morton,