DMT 30113

PLANT PROCESS TECHNOLOGY

LAB 2
1.0 TITLE : FREEZING OF FRUITS AND VEGETABLES
1.0 LESSON LEARNING OUTCOMES
AT THE END OF THE SESSION, STUDENTS SHOULD BE
ABLE TO:

1.1 Produce frozen fruits or vegetables.

2.2 Compare the effect of different pre-treatments on the

quality of products.

2.3 Determine recovery, yield and cost

2.0 INTRODUCTION
Frozen products offer another option for the customer if they dont like
canned or dried products. The retention of nutritional value is better in
frozen products compared to canned or dried products. This is bacause the
exposure to heat treatment in freezing processing is less compared to
canning and freezing. Consequently the flavour, taste, colour and firmness is
better controlled.
Recipes for foods destined for the freezer may also do better with the
addition of a sauce or glaze, because this protects the food from
dehydration when it is passed under the freezing air blast. The freezing
equipment is typically made from stainless steel and other metals. The gas
used for freezing is most commonly ammonia. Freon is used in some
systems, though because it breaks down the ozone layer, ammonia is more
environmentally sound. Cryogenic freezing uses liquid nitrogen
Fruits and vegetables are usually frozen within hours of being picked, and
when thawed. they are very close to fresh in taste and texture. The frozen
meal is increasingly popular as it offers less time for preparation and if the
meal can be heated in a microwave, total time from freezer to table can be
less than five minutes. Besides offering fresh taste and convenience,
freezing is also a safe method of preservation, as most pathogens are
inactivated at low temperatures.
3.0 RAW MATERIALS AND EQUIPMENT
Raw materials Equipment
Fruits (such as apples, guava, mango, Blast Freezer
honeydew)
3.0 PROCEDURE
Freezing of fruits (with syrup treatment)
1. Select a few sound fruits and record their weight.
2. Carry out the cleaning, peeling and pithing or pitting,
3. Slice, approximately 3 mm thick; or cut to approximately 1cm cube.
4. Blanch the fruits in syrup (40 - 50%) for 5 minutes. Rinse.
5. Arrange the fruits in a tray for the freezing process (blast freezer).
6. Follow the SOP of the blast freezer until the freezing operation complete.
7. Pack the frozen fruits in a suitable plastic film. Store at -18°C.
8. Evaluate the physical and organoleptic characteristics.
*** Take picture for every steps
3.0 PROCEDURE
Freezing of fruits (without syrup treatment)
1. Select a few sound fruits and record their weight.
2. Carry out the cleaning, peeling and pithing or pitting,
3. Slice, approximately 3 mm thick; or cut to approximately 1cm cube. Rinse.
4. Blanch the fruits for 1-2 minutes. Rinse.
5. Arrange the fruits in a tray for the freezing process (blast freezer).
6. Follow the SOP of the blast freezer until the freezing operation complete.
7. Pack the frozen fruits in a suitable plastic film. Store at -18°C.
8. Evaluate the physical and organoleptic characteristics.
*** Take picture for every steps
 Figure 1: Sensory evaluation of fruits leather
4.0 Evaluation is carried out using scoring method with 1-5 scale. Mark (x) on each scale to
RESULTS indicate the attribute for every formulation.
Texture
Soft Firm

Colour
Bright Dull or Greyish

Aroma
Less Strong

Taste
Less sweet Very sweet

Appearance
Attractive Not attractive

**Compare the organoleptic characteristics between the two samples (syrup treatment and without syrup treatment)
4.0
RESULTS
Table 1: Recovery and yield
F1 F2
Initial weight of fruits (A)
Weight of slice fruit (B)
% of recovery = B/A x 100
Weight of frozen fruits (C)
4.0
RESULTS Table 2: Cost of products (F1)
Quantity Cost/unit Cost
Fruits
Container
TOTAL COST
Cost per pack = total cost /no. of pack

Table 2: Cost of products (F2)

Quantity Cost/unit Cost
Fruits
Container
TOTAL COST
Cost per pack = total cost /no. of pack
4.0
RESULTS
Table 3: Cost for 50g of products
Formulation Cost per pack
F1
F2
Is this reasonable yield? What is it the factors that influenced loses?
Compare to the price at supermarket. Comment
5.0 DISCUSSION
• Discuss the characteristics between syrup treatment and without syrup treatment in freeze fruits.
6.0 QUESTION

1. Explain other pretreatments that can be used to improve the organoleptic characteristics.
7.0 CONCLUSION
• Conclude the characteristics between syrup treatment and without syrup treatment in freeze fruits.
8.0 REFERENCES
• List out your referencess
8.0 OVERALL
• Points & Report Arrangement
REPORT???