INTRODUCTION The candying process involves the slow impregnation of syrup, until the sugar concentration in the tissue

is sufficiently high to prevent the growth of spoilage microorganisms. Candied fruit contain 65–70% sugar with water activity values of 0·6–0·8 which predict long shelf life with no microbial growth. During treatment with sugar solution, a removal of the natural water content in fruits occurs while the sugar solution diffuses into the food. Sugar preserves food by lowering the water activity (aw). If the aw is 85 or less, spoilage and pathogenic microorganisms can't grow. Microorganisms all need proper food, water, temperature and acidity to grow and adding sugar to appropriate levels can prevent bacterial growth. OBJECTIVES 1) To learn the processing methodology used in preparing in candied fruit. 2) To observe the effect of sugar absorption o the aesthetic value of the candied fruit produce. INGREDIENTS Pineapple Citric acid 2 0.5% solution

PROCEDURE 1) OSMOSIS METHOD The skins of the fruits were peeled with a sharp stainless steel knife and cut into pieces of desired shape and size. ↓ The fruit was softened by cooking in 0.5% solution of citric acid for 15 minutes. ↓ The fruit was removed and washed in cold water. ↓ 30º Brix syrup was prepared and filtered through muslin cloth if necessary. About 1kg os syrup was used for 1kg of the prepared fruit. ↓ The prepared fruit was boiled for 30 minutes and transferred into container. It was allowed to stand overnight and completely submerged in the syrup. ↓ After about 24 hours, the fruit from the syrup was removed. The concentration was increased about 45 º Brix. ↓ The fruit was boiled with the syrup for 15 to 20 minutes and kept overnight.

. The concentration of the syrup to 65 º Brix was increased.↓ After another 24 hours. ↓ The syrup was drained off and roll the fruit pieces on finely ground sugar. ↓ The fruit was boiled with the syrup for 15 to 20 minutes and kept overnight. the fruit was removed from the syrup. ↓ After about 24hours. the fruit was removed from the syrup. About 1kg of syrup was used for 1kg of the prepared fruit. The sugar concentration was maintained to about 65 º Brix. ↓ The prepared fruit was boiled in 65 º Brix for 30 minutes and allowed to stand overnight. ↓ The fruit was boiled with the syrup for 10-20 minutes and keep it again overnight. 2) REVERSE-OSMOSIS METHOD Step 1-3 were followed as the above ↓ 65 º Brix syrup was prepared and filter through muslin cloth. ↓ The pieces on a tray was placed and dried at 50ºC in a cabinet drier overnight until they are no longer sticky. ↓ The pieces was placed on a tray and dried them at 50 ºC in a cabinet drier overnight. ↓ The syrup was drained off and the pieces of finely ground sugar was rolled. ↓ Procedure was repeated.

texture. The total dry matter of the candied pineapple can be attributed to the highly concentrated syrup used in the procedure and the concentration effect of losing moisture after drying. areas of low concentration will be formed around the fruit pieces. we observed that there have a difference between the osmosis and reverse osmosis method.DISCUSSION In our previous study. Because the viscosity of the syrup. CONCLUSION There are two method in preparing candied food which are reverse osmosis method and osmosis method. In osmosis method. this process allow the removal of particles as small as ions from solution. The difference of the rates of passage of water and syrup will cause the collapse of the cell structure and the fruit becomes very tough in texture. candying causes increase in total dry matter. The purpose of heating pineapple in boiling water before candying is to soften the cell structure and enable easier sugar syrup migration. Reverse osmosis is used in order to improve the color. . Drying causes increase in total sugar content. In reverse-osmosis method. Second. and flavor . this fruit is immersed in hot syrup and osmosis will cause water to pass outward through the cell walls more quickly than the syrup pass inward. the fruit or syrup mixture will continue to transfer syrup and water for a considerable period after cooling. Owing to sugar syrup migration. taste or properties of the fluid. Sugar affect the texture of canned fruit by make it firmer and also protect the color.

Cocoa and Confectionary [Electronic Version] Google Book Search.google.my/books? id=qdjh_W4uYS0C&pg=PA375&lpg=PA375&dq=osmosis+method+candied+fruit&sou rce=bl&ots=Y3BDSFz4eD&sig=8WUcsnYRSkLfCoDOcrA9w9lOStQ&hl=en&sa=X&o i=book_result&resnum=5&ct=result Salted Fish (ikan masin) Retrieved February 22. Web sites.REFERENCE Bernard W. Retrieved January 31.ksu. Retrieved January 31.atcoblueflamekitchen. Minifie (2002) Chocolate. 2009.com/Preserving/Canning_Fruit. Web sites.rrc. http://www. http://www.pdf. 375.aspx?tabid=36 . 2009.com.edu/DesktopDefault. from http://books. 2009. Food Science.

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