DISCUSSION

Thermal sterilization is a heat treatment method that totally eliminates all

living microorganisms (yeasts, moulds, vegetative bacteria, and spore formers),
extending the shelf life of the product. The thermal sterilization methods of retorting
and aseptic processing fall within these two groups (Knechtges, 2011). In contrast to
pasteurization, thermal sterilization uses heat.

The strength of the sterilization is can be achieved through a rigorous heat

treatment process that began at 135 ℃ and reached 150℃ . The shelf life extension
for sterilization was for months. Furthermore, the sterilizing product is stored at room
temperature. During sterilization, the nutritional capacity and profile of lipids,
proteins, and sugar may change; calcium, minerals, and vitamins may leak out
(Heldman et al., 2018).

Shenga et al., (2010) stated that food is heated to a precise temperature

during pasteurization, a physical preservation method, in order to kill enzymes and
microorganisms that cause deterioration. This procedure virtually eliminates all
pathogenic bacteria, yeasts, and moulds. Food has a longer shelf life as a result.

The strength of pasteurization in fruit juice that contain pH below than 4.5 is
can inactive the enzymes which are pectinesterase and polygalacturanose. This
process can destruct the spoilage causing microorganism (Salmonella enterica and
Cryptosporidium parvum). The weakness of pasteurization is able in mild heat
treatment process which is temperature level around 65-75 ℃ except for UHT.
Additionally, Rahman (2007) stated that some vitamins, minerals, and helpful
microbes may be harmed during pasteurization due to the high heat involved.
Thiamin and vitamin B12 are reduced by 10% and vitamin C is reduced by 20% at
pasteurization temperature, along with soluble calcium and phosphorus. Ascorbic
acid, vitamin C, and beta-carotene levels in fruit juices are reduced by
pasteurisation. From a nutritional perspective, these losses can be regarded as
modest.

Air is exhausted from the materials and headspace during exhausting. This
technique, which takes place after canning, is essential to the canning process.
When canned fruits are exhausted, a temperature is reached (using vacuum degree)
that drops after the cans are shut and sanitized. Therefore, exhaustion aids in
maintaining the quality of citrus fruit in cans (Shan, 2016).

Exhausting stops high-temperature sterilization from harming the canned

citrus items or causing the cans to distort. The exhausting process is necessary
because when the exhausting is skipped, the pressure inside the cans will quickly
rise as the food, air, and water inside the cans expand and the water inside the cans
evaporates. The double seam will come undone and the cans will appear pseudo-
swollen or protruded if the pressure exceeds the can’s tolerance limit.

Shan (2016) also mentioned that exhausting stops the development of moulds
and aerobic microorganisms. Commercial sterilization is used to preserve food in
cans, which implies that although the number of live bacteria is reduced, they are still
there. The most common microorganisms are aerobic Bacillus bacteria, which need
enough oxygen to support their growth. By removing oxygen from the can, exhaust
prevents bacilli from multiplying and growing and increases the storage life.

Fresh product usually food product that has been picked or produced without
any preservation method such as frozen or canning. While, stored foods involved the
process of cooking, preservation and other method before it was stored in suitable
conditions for future used. One example of fresh product are fruits and vegetables.
According to Dar et al. (2020) fresh fruit and vegetables do not undergo any
processing except only cleaning, peeling, slicing and shaping which often readily to
consume as a raw product. The differences between this two product can be
observed in several aspect such as the flavor and taste. Stored food usually lacks
the actual flavor of fruit since there is additional process or chemical product added
to prolong the shelf life.

In terms of chemical characteristics, based on table, results indicated that the

pasteurized glass jar (pineapple cube with sugar syrup) shows increasing of pH
which from 3.41 to 3.46 by day 6. Sterilization also shows similar increasing which is
3.24 for 0 day to 3.43 for day 6. Meanwhile, the degree of soluble solid was also
decreased, for pasteurization 25.1 to 23.5 and sterilization 24.0 to 19.1. As for
physical characteristics, there was no differences as both samples was firm in
texture. Odour or smell also showed the same characteristics of having a pineapple
sweet smell to still good odour after 6 days.
 In comparison of fresh product to stored food, texture commonly depends on
the moisture, reaction in food polymers or enzyme action. Without any treatment of
preservation such as control sample, high moisture food like pineapple shows that
the firmness and juiciness will be loss, it was also have a sour odor and the fruit will
be spoilt. The colour of fruit also degrade within time without any chemical
preservation. Although according to Ramesh (2003) heat treatment like sterilization
also can caused food color degradation but it was common which at least make a
longer shelf life for the food product.

Whereas with treatment like sterilization and pasteurization, shelf life and
characteristics are depending on the heat treatment. Pasteurization will prolong the
fruit shelf life but shorter than the sterilization sample. However, the affect towards
nutrients of the fruits will be much lesser in pasteurization due to shorter time of heat
treatment while sterilization sample are more aggressive due to high temperature
treatment. (Rodrigo et al. 2015).

Overall, fresh produce still has its own nutrients such as vitamin C that was
vulnerable and easily oxidized. Consumer will get benefits directly from the food if
eaten on the recent time after picked or harvested. However, without any
preservation method, fresh produce like pineapple only can stand for shorter time in
refrigeration but will loses most of its vitamin C content. Meanwhile, frozen the fruit in
combination with blanching can inactivated enzymes and retained the texture and
color. Moreover, it was also prolong the shelf life. Thus, both samples with or without
sterilization or pasteurization have their own pros and cons depending on the
purpose of storing them for later use or directly consumed them for nutritional
gained.
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