Title

: Canning of fruits and vegetables : At the end of this session, student should able to

Objectives y

Compare the effect of different types, different shape and different syrup concentration on finished products.

y y

Determine chemical and physical characteristic of the finished products. Determine recovery, yield, and cost of products.

Introduction Canning, the process of placing foods in jars or cans and heating properly to a specified temperature, is a way to preserve many different foods. The high heat destroys microorganisms and inactivates enzymes to preserve the safety and quality of the food. Acid foods (pH < 4.5) such as fruits can be processed or canned in boiling water, but lowacid vegetables (pH > 4.5) and meats must be canned in a pressure canner at 115 - 121 C. Tomatoes are on the borderline between low and high acid. They can be canned in boiling water, but acid must be added to them to increase the acidity. In pickling, low-acids foods such as vegetables are acidified by adding vinegar.

Raw materials and equipment Raw materials/ ingredients y y y Pineapple Syrup (28 brix) y y y y y equipments Steam jacketed kettle pH meter refractometer can seamer retort

CMC , citric acid and natrium metabisulphite

Method and procedures Groups G1 G2 G3 G4 G5 G6 experiment Canning of pineapples (with sulphitation) Canning of pineapples ( without sulphitation)

a. can preparation

Sterilization the can into steam jacketed kettle for 30 minute

b. syrup preparation

prepare syrup at 28brix

add 750g of sugar, 5g citric acid and 12.5g CMC

add distilled water untill reach 2500 ml

then heat it

c. Food preparation

clean and weight the pineapples.

remove the skin, seeds or any bruiser. cut into uniform size (cube) . weight and rinse again

blanching into stem jacketed kettle at 90-99C for 1 minute

dip in natrium metabisulphite (0.01%) for 15 minute (1:2)

quickly wash into the cold water to prevent overcooked

filling in can until 3/4 full and headspace 4-6 mm

hot syrup (28C) filling at 82-88C and seal the can immediately

process the can in boiled water for 30 minute

cool the processed can at 38C . dry the cans and put a label

after one week, determine the chemical, physical and organoleptic characteristic.

Result

G1 Initial syrup ( brix) Final syrup Initial syrup pH Final syrup pH Cut out brix Gross weight Drained weight Net weight Weight of can (g) 2.6 4.8 28

G2 28

G3 28

G4 28

G5 28

G6 28

16.9 2.6 3.8 11.1 205.3 107 10.7 194.6

19 2.6

17.6 2.6 3.6 10.1 149.83

21 2.6 3.9 7 107.5 502.5 877 148

22.55 2.6 3.7

808 281 610 198

402

41 154 198

Table 1 : chemical and physical characteristic of finished products

Fruit colour Light Dark

Fruit texture Soft Firm

Syrup colour Light Dark

Consistency/body (filling media) Thin Thick body

Overall acceptance Dislike Like

Figure 1 : sensory evaluation of canned fruits

Result Intial weight (A) Weight of pulp (B) % of recovery = B/A 100 yield

Table 2 : percentage of recovery

item Fruit Sugar Salt Acid Thickening agent Can and lid

Quantity used

Cost/unit

Total cost

Table 3 : estimation cost of products

Discussion

On this week session, we are study about canning process of fruit using a pineapple and mango. The objective is to compare the effect of different types and different shape on finished product also organoleptic characteristic and to determine recovery, yield and cost of products. Canning is one earliest method of food preservation which provides convenience food product. Through this technology, seasonal fruits and vegetables can be obtained all year round. Some fruits and vegetables with objectionable taste and odour will be accepted better been treated and canned in suitable filling media.

QUESTION I. Show the calculation and describe clearly the preparation of all solutions used in this experiment.

1. Syrup

2. Natrium metabisulphite

3. Citric acid

4. CMC

II.

Explain the difference between fruits and vegetables canning operation. Give the reasons Different between fruits and vegetables canning operation is if fruit their filling

must be syrup and for vegetables must be a brine. Because if use syrup it is not suitable for vegetables canning. The most suitable is using a brine solution.

III.

What is cut out brix? list the factors that influence the cut out brix

IV.

What should do if the filling is done at temperature lower than 82 C

V.

List the function of natrium metabisulphite y y y As a food additive Sanitization and cleaning agent For industrial uses

Conclusion

References i. y y Internet http://en.wikipedia.org/wiki/Sodium_metabisulfite (13 JANUARY 2012) http://www.ehow.com/about_5155120_functions-sodium-metabisulfite.html ( 13 JANUARY 2012)