Institute of Technology of Cambodia

Faculty of Chemical and Food Engineering

Lecturer: Dr. EK Pichmony

Group (I5-FST-A5):

Members ID
CHROENG Sreyny e20190192
CHUN Rotana e20190200
DARA Sathya e20190207
DARA Vorakboth e20190208
DOUS Oudom e20190217

Academic Year: 20223 - 2024

 TABLE OF CONTENTS

TABLE OF CONTENTS ................................................................................................................ 1

LIST OF TABLES .......................................................................................................................... 2

1. INTRODUCTION ...................................................................................................................... 1

1.1. Background .......................................................................................................................... 1

1.2. Objective .............................................................................................................................. 2

1.3. Principle ............................................................................................................................... 2

2. MATERIALS AND METHODS ................................................................................................ 3

2.1. Material and reagent ............................................................................................................. 3

2.2. Methodology ........................................................................................................................ 3

3. RESULT AND DISCUSSION ................................................................................................... 5

3.1. Result .................................................................................................................................... 5

3.2. Discussion ............................................................................................................................ 7

4. CONCLUSION ........................................................................................................................... 8

REFERENCES ............................................................................................................................... 9

APPENDICE................................................................................................................................. 10

Appendix 1. Imagine of equipment. .......................................................................................... 10

Appendix 2. Calculation............................................................................................................ 10
 LIST OF TABLES

Table 2.1: Material and equipment of the process. ........................................................................ 3

Table 3.1. Degree brix of passion juice after processing. .............................................................. 5

Table 3.2. pH value of passion juice before and after processing. ................................................. 5

Table 3.3. Sensory evaluation of twenty peoples. .......................................................................... 6

1. INTRODUCTION
1.1. Background

Passion fruit is a warm-weather fruit native to subtropical regions of South America. It

grows on a vine called pass flora edulis, the vine of the passionflower. it is eaten and used in cooking
throughout South America and though it is native to northern Argentina, Paraguay, and southern
Brazil, it's exported worldwide. passion fruit is also grown in Australia, California, Florida, New
Zealand, and Hawaii, and depending on the location, it could be available year-round. For example,
California passion fruits are only available January through November while Hawaii has them all
year (Matthias, 2023). Passion fruit juice is pleasantly tart and super refreshing. Similar to
lemonade, this drink is made by combining fruit juice with water and sweetener. Passion fruit is
known by many names. For most of the United States, it labeled as passion fruit or passionfruit. In
Hawaii, it is known as lilikoi’s or lilikoi. Passion fruit is native to Brazil. However, it is now grown
all over in the world in tropical and subtropical climates. There are many varieties of passion fruit.
The most common ones have purple or yellow skin (Cabrera, 2022). Passion fruit is rich in
potassium, which regulates blood pressure levels. Potassium relaxes blood vessels, preventing the
muscles from tightening and the vessel from narrowing. Then, the relaxed vessels allow blood to
circulate more easily and reduce pressure on the heart. Juicer net’s array of professional citrus
juicing machines extracts the maximum amount of juice from citrus fruits and passion fruit. The
2nd Generation Commercial Cold-Pressed Juicer (MFJ) by JBT works for businesses that require
high-volume output. The sanitary design also keeps your products clean and healthy. Another way
passion fruit juice benefits your health is by supporting your immune system with nutrients like
carotene, cryptoxanthin, and vitamin C. Vitamin C, also called ascorbic acid, is an essential vitamin
for the immune system, but the human body doesn’t produce the vitamin on its own. Passion fruit
contains antioxidants that fight naturally occurring free radicals. Free radicals lead to cell damage
and may cause cancer, chronic disease, and skin damage. Passion fruit is rich in minerals like
magnesium, calcium, iron, and phosphorus. Passion fruit juice complements a diet rich in bone-
strengthening nutrients to help you maintain healthy bone density. The lower a bone’s density, the
more likely it will break. Minerals like those in passion fruit juice can help you preserve bone
density (Juicernet, 2023).

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1.2. Objective

The study on optimization process of passion juice. Evaluate it quality by using sensory
evaluation and observe degree brix and pH of raw material juice and final product.

1.3. Principle

The alcohol content in the control sample containing sugar only and the sample containing
citric acid as preservation increased significantly while the alcoholic content of the sample
containing benzoic acid as preservative was very negligible. This shows that benzoic acid is capable
of inhibiting the microbial activities. Also increase in bacteria count noticed is as a result of
microbial growth present which increases as they grow (Freizer, 1976). Dissolve the sugar in the
water and filter through a muslin cloth (sugar often contains dirt and foreign bodies). Heat the sugar
and water to 90°C and then add the rest of the ingredients to the hot mixture (heating the sugar and
water first, means that the fruit juice is heated very quickly up to temperature and so reduces the
loss of the sensitive flavor). Heat all the ingredients until the temperature reaches 85°C as quickly
as possible. The fruit juice should be filled into bottles that have been cleaned and then steamed to
sterilize them, and are still hot so that the bottles do not crack. The bottles should be filled as quickly
as possible so that the juice is not heated for longer than necessary, or re-contaminated because it
has cooled down before being sealed in the bottle. The lip of the bottle should be clean and dry
(wipe with clean tissue paper) before placing the cap on it. Lay the bottles on their side for 15
minutes to cool. Cooling on their side is a most important step to avoid contamination while the cap
fits firmly down onto the glass as the vacuum forms (Juicernet, 2023).

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2. MATERIALS AND METHODS
2.1. Material and reagent
This process requires the following materials and equipment.

Table 2.1: Material and equipment of the process.

Equipment Material

Sieve Passion

Digital Brix Refractometer Salt

Cheesecloth Sugar

pH paper

Gas stove

Glass bottle/ Plastic bottle

2.2. Methodology
First of all, four glass bottles and one cheesecloth were sterilized for 15 minutes. Then, 1kg
of passion fruit was cleaned and taken out its pulp and seed. After that, the pulp and seed were
beaten in a sieve to get juice. Next, the water was added with a ratio of ratios of (1:3, V/V) in order
to make the mixture of passion juice. From there on, 0.1% of salt and 6%, 8%, 10%, 12% of sugar
were added and boiled for 10 minutes. Lastly, let the juice cool down to 40°C and then fill in the
bottles and pasteurize for 10 minutes.

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➢ Flowchart of passion juice

Cleaning Take out of seed

1 Kg of passion

Add water with ratio

(1:3 (V/V)

Boiling 10mins

Pasteurize 10 mins Cooling 40 ℃

Final product

Figure 1. Processing of passion juice

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3. RESULT AND DISCUSSION
3.1. Result

After finished the experiment, the results obtained in below of Table 3.1.

Table 3.1. Degree brix of passion juice after processing.

Sample Percentage of added sugar Degree Brix

Glass bottle 1 6% 15.5

Glass bottle 2 8% 18.9

Glass bottle 3 10% 19.2

Glass bottle 4 12% 19.6

Table 3.2. pH value of passion juice before and after processing.

Sample Raw juice Final product

Glass bottle 1 2 3

Glass bottle 2 2 3

Glass bottle 3 2 3

Glass bottle 4 2 3

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 ➢ Sensory Evaluation

Table 3.3. Sensory evaluation of twenty peoples.

Sample Bottle 1 Bottle 2 Bottle 3 Bottle 4

Color 4 3 4 4

Aroma 3 3 4 4

Flavor 3 3 4 4

Odor 3 3 3 3

Sweetness 3 3 4 5

Sourness 5 5 3 3

Viscosity 3 3 3 3

Appearance 3 3 3 3

Overall 2 3 4 5

Appropriate descriptor

5 - Like very much

4 - Like

3 - Neither like or dislike

2 - Dislike

1 - Dislike very much

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3.2. Discussion

Passion fruit juice is pleasantly tart and super refreshing. Similar to lemonade, this drink is
made by combining fruit juice with water and sweetener (Matthias, 2023). When it comes to sensory
aspects, passion juice can be discussed in terms of its appearance, viscosity, odor, aroma, sweetness,
sourness, and flavor. Following the completion of this experiment and sensory analysis, four
samples with varying sugar concentrations 6%, 8%, 10%, and 12% were utilized. Conversely, the
amount of salt water used and the cooking time should be the same. According to the panelists'
sensory results, the sensory passion juice with a 12% sugar content is superior to other passion
juices. This is the outcome of 20 people's sensory evaluation. On the other hand, sample in bottle 4
(sugar 12%) has the highest brix (19.6) and pH (3). As a consequence, it improves the flavor,
viscosity, sourness, and sweetness, which is why consumers like it over other samples. So, the using
of volume ingredients (salt, sugar etc) are very important, due to the excessive impact that
concentrating all components has on cuisine. Technical and raw material factors also have a role.

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4. CONCLUSION
In summary, the 12% sugar content sensory passion juice is better than other passion juices.
This is the result of 20 individuals' sensory assessments. However, the sample in bottle 4 (containing
12% sugar) has the greatest pH (3) and brix (19.6). All things considered, passion juice provides a
multi-sensory experience that may be aesthetically pleasing, tantalizingly scented, and delightfully
refreshing. It is a well-liked solution for anyone searching for a tasty and entertaining beverage
because of its sensory qualities.

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REFERENCES

Matthias, A. K. (2023, August 29). What is passion fruit? Allrecipes.

https://www.allrecipes.com/what-is-passion-fruit-7963240

Cabrera, M. (2022, September 21). Passion fruit juice. The Little Epicurean.
https://www.thelittleepicurean.com/passion-fruit-juice/

Juicernet. (2023a, March 7). The many health benefits of Passion Fruit Juice.
https://juicernet.com/the-many-health-benefits-of-passion-fruit-juice/

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APPENDICE
Appendix 1. Imagine of equipment.

Figure 1. Brix of test sugar Figure 2. pH test of passion juice

Appendix 2. Calculation

➢ Determine salt that use in passion juice 290ml of passion juice in one bottle
0.1 ×290𝑚𝑙
Salt 0.1% of 1160ml => = 0.26𝑔
100

➢ Determine sugar use in passion juice

6 ×290𝑚𝑙
Sugar 6% of 290ml => = 17.4𝑔
100
8 ×290𝑚𝑙
Sugar 8% of 290ml => = 23.2𝑔
100
10 ×290𝑚𝑙
Sugar 10% of 290ml => = 29𝑔
100
12 ×290𝑚𝑙
Sugar 12% of 290ml => = 34.8𝑔
100

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