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Title07-Pineapple Processing.pdf
TagsNutrition Vinegar Juice Fruit Preserves Pineapple
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Page 1

For more information, write or call:


TECHNOLOGICAL SERVICES DIVISION
Industrial Technology Development Institute (ITDI-DOST)

Telefax: 837-2071 loc. 2265 / 837-6156
e-mail: [email protected]

Page 2

ISSN 1656 – 6831


Livelihood Technology Series 7































‘Our Business is Industry…”


Department of Science and Technology

INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE
DOST Compound, General Santos Avenue
Bicutan, Taguig City, Metro Manila, PHILIPPINES
http://www.itdi.dost.gov.ph

PINEAPPLE
PROCESSING

Page 10

INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST



5. Slice/Chop the fruit finely.

6. Add sugar and previously boiled thin slices of calamansi
rind (5 parts fruit: 5 parts sugar: 1 part calamansi rind).

7. Add calamansi juice as desired. Mix well and cook it until
the jellying point is reached which is determined by the
sheeting or flake test. In this test, the marmalade is
allowed to drop from the edge of the wooden spoon. The
drops run together forming sheets or flakes, which break
off in a clean harp manner.

8. When done, pack the marmalade in clean glass jars and
seal tightly.

9. Process it over boiling water for 15 minutes.

10. Cool, wipe dry, label, and store.



PINEAPPLE JAM



Procedure

1. Weigh rareripe pineapple. Wash it thoroughly in tap
water.

2. Soak in chlorinated water (200 ppm) for 10 minutes to
reduce microbial load. Drain.

3. Peel the fruits and remove the eyes.

4. Wash and chop finely or mash the whole fruit.

5. Weigh the fruit and mix well with refined sugar (1 part
fruit: ¾ to 1 part sugar). If the mixture is too sweet, add
calamansi juice as desired.

6. Cook gently with constant stirring until thick and of the
right consistency.

7. Pack the mixture while it is hot in clean glass jars and seal
tightly.

8. Process in boiling water bath for 15 minutes.

9. Cool, wipe dry, label, and store.



6

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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST


PINEAPPLE JELLY



Ingredients

1 cup pineapple juice

¾ cup refined sugar

1 % pectin, optional


Procedure

1. Weigh rareripe pineapple. Wash it thoroughly in tap
water.

2. Soak in chlorinated water (200 ppm) for 10 minutes to
reduce microbial load. Drain.

3. Peel the rareripe fruits and remove the eyes.

4. Wash and mash the fruit thoroughly.

5. Strain the juice through cheesecloth or in a muslin bag to
remove the pulp.

6. Add sugar to the juice. Dissolve sugar fully (1:0.75).
Strain to remove impurities. If necessary, add pectin.
Blend fully to dissolve.

7. Cook until the temperature reaches 107° to 109°C or
until a soft ball is formed when the jelly is dropped in a
cup of water.

8. Pour in sterilized dry glass jar.

9. Seal, label and store in a cool dry place.



PINEAPPLE VINEGAR



Ingredients

3 cups mashed pineapple (ripe/over-ripe, cores, fillings
and trimmings)

9 cups water

2 cups refined sugar



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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST



C1 =
C2 V2

V1


C1 =
(3.78 kg) (1%)

= 0.054 kg or 54 g
70%



Preparation:

Dissolve 54 g calcium hypochlorite granules in 1 gallon
water. Mix.



B. Prepare a gallon chlorinated water with concentration
of 30 ppm needed to sanitize food handlers hand.
How much stock solution with concentration of
10,000 ppm is required to make the desired
chlorinated water for sanitizing food handler’s hand?



Given:

Let V2 = Volume of desired chlorinated water = 3.78 L

C2 = Concentration of desired chlorinated water =
30 ppm

C1 = Concentration of stock solution = 10,000 ppm


Required:

V1 = Volume of stock solution needed to prepare
a gallon of chlorinated water with
concentration of 30 ppm



Solution:

V1 C1 = V2 C2










Preparation:

Add 11.34 mL of stock solution from A to 1 gallon
water. Mix.



To 11.34 mL of stock solution from A, add enough
water to make 1 gallon. Mix thoroughly.




15


V1 =
V2 C2

=
(3.78 L) (30 ppm)

C1 10,000 ppm

V1 = 0.01134 L or 11.34 mL

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INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST




C. Prepare a gallon of chlorinated water with
concentration of 200 ppm.



COMPUTATION - SAME AS B.




II. Amount of sugar using the Pearson’s Square Method


a b

c


d e







Calculate the amount of sugar required to adjust the 3 kg
of mango puree with an initial concentration of 25

o
Bx to a

final concentration of 45
o
Bx.


a=25 b=100

c=45


d=55 e=20



To compute:







Requirement: Amount of sugar needed to adjust 3 kg
mango puree to 45

o
Bx.



0.364 x 3 kilos = 10.91 grams or 1.091 kg
sugar


You will need to add 1.091 kg or 10.90.91 grams sugar to 3 kg

of mango puree to have a final concentration of 45
o
Bx.





16



where:
a : initial soluble reading
b : purity of sugar
c : desired soluble solid concentration
d : difference between purity and desired
e : difference between desired and initial
f : quotient between e and d


a : initial = 25
o
bx

b : purity of sugar = 100%
c : desired = 45

o
bx

d : difference between b & c = 100 – 45 = 55
e : difference between c & a = 45 – 25 = 20


f =
e

=
20

= 0.364
d 55

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