Lime is an agricultural product that is exceptionally expensive during some periods of a year. In this research, juice was squeezed out from the fresh lime prior to exposing to four different processing schemes. They comprised with (1) pasteurization at 85°C for 30 s, (2) pasteurization at 95°C for 30 s, (3) UHT sterilization at 136°C for 4 s and (4) vacuum evaporation at temperature range of 68-72°C and vacuum pressure of 97325.35Pa before pasteurization at 72°C for 15 s. The main objective was to study the effects of processing methods on the physical prop erties of products so that the proper techniques for preserving lime juice would be identified. The specimens were kept at room temperature and measured their physical attributes every week for 7 weeks; as a result, it appeared that the reconstituted lime juice prepared from the sample manufactured by the fourth processing scheme had the most similar physical characteristics to the freshly squeezed lime juice. Furthermore, the panelists preferred this juice specimen to those produced from the other three methods that applied higher processing temperatures.
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