Abstract
Juice produced from the leaves of Justicia secunda is claimed to have potentials for treating anemia but is highly perishable while the production conditions are not yet mastered. Meanwhile in juice production from fruits or vegetables, key processing steps include extraction and pasteurization which are usually carried out separately with an attendant consequence on the production cost. This work was aimed at combining these unit operations in order serve time and energy. The effect of Conventional Extraction followed by Pasteurization (CEP) in comparison with Simultaneous Extraction and Pasteurization (SEPA) on the Vitamin C content of the juice was investigated. Kinetic models indicated that, the variation of Vitamin C occurred in two phases; a first phase corresponding to the accumulation of Vitamin C in the extraction medium and a second phase corresponding to its degradation. Average Vitamin C in the juice from the SEPA process was significantly greater than that from the CEP process. Major gains from the SEPA process include gain in energy, reduction in processing times and higher retention of Vitamin C in the juice.