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: 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
Method and procedures Groups G1 G2 G3 G4 G5 G6 experiment Canning of pineapples (with sulphitation) Canning of pineapples ( without sulphitation)
a. can preparation
b. syrup preparation
then heat it
c. Food preparation
remove the skin, seeds or any bruiser. cut into uniform size (cube) . weight and rinse again
hot syrup (28C) filling at 82-88C and seal the can immediately
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
19 2.6
402
41 154 198
Result Intial weight (A) Weight of pulp (B) % of recovery = B/A 100 yield
item Fruit Sugar Salt Acid Thickening agent Can and lid
Quantity used
Cost/unit
Total cost
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.
V.
List the function of natrium metabisulphite y y y As a food additive Sanitization and cleaning agent For industrial uses
Conclusion