Tittle : Effect of Heating Time on the Textural and Sensory Attributes of Canned

Pineapple

Introduction

Canning is a process of placing foods in jars or similar containers and heating them to
a required temperature to destroys microorganisms that cause food to spoil. During
this heating process air is driven out of the jar and as it cools a vacuum seal is formed.
This vacuum seal prevents air from getting back into the product bringing with it
contaminating micro-organisms.Canning can be a safe and personally rewarding way
to preserve quality food. The main objective of canning is to preserve the food by the
application of heat so that it can be safely eaten at a later time.It is also important to
achieve acceptable quality in the final product and to retain as much of the nutritive
value of the food as possible. Foods that are low acid such as vegetables that has pH
more than 4.6 and because of the danger of botulism, they must be prepared in a
pressure canner. High acid foods such as fruit that has pH of 4.6 or less and contain
enough acid can be safely canned using the boiling water bath method.

Objective

1. To gain knowledge on the canning operations of fruit.

2. To study the effect of heating time on the textural and sensory of canned pineapple.

Ingredients

Pineapple

Sugar solution

Citric acid (50% solution)

Procedure

1. Cans was sterilized in boiling water.

2. The pineapple was peeled by removing its tough fiber and eyes. The peeled
pineapple was washed and then slice or cube as desired.

3. Pineapple was blanched in hot water for 5 minutes.

4. Sugar syrup solution was prepared and pH was adjusted to 3.5 to 3.7 using citric
acid solution.

5. The blenched was filled into the sterilized can then the hot syrup was poured
1
covering the fruit leaving headspace.
2

6. The can was exhausted for 10 minutes at 100ᴼc and seamed the can.

7. The can was processed in boiling water for 10, 20 and 30 minutes.

8. The can was cooled under running water and then store at room temperature.

Discussion

The experiment was conducted to determine the effect of heating time on the textural
and sensory attributes of canned pineapple. The heating time of the canned pineapple
were 10, 20 and 30 minutes. Same amount of pineapple were used in each canned.
Fruit such as pineapple that has high content of acid can be safely canned using the
boiling water bath method ( Powell, 1917)

The can was processed in boiling water for 10, 20 and 30 minutes and stored at room
temperature for 1 day. After 1 day, the color, taste, texture and overall acceptability of
the canned pineapple produces was evaluated to determine the effect of different
heating time. Citric are used in canned product to increase the acidity of the fruit since
many microorganism are unable to live and survive in acidic environment. The pH of
sugar syrup poured into the canned is 3.13.

Color of pineapple in each canned show a different result where pineapple in 10

minutes is pale, 20 minutes is bright and for 30 minutes the pineapple is a bit dark.
The taste for canned pineapple shows that, pineapple that being heated 10 minutes
taste fresh, sweetest at 20 minutes and the pineapple taste sweeter for cans being
heated at 30 minutes. The texture for canned pineapple shows hard at 10 minutes, soft
at 20 minutes and softest at 30 minutes. Different heating time effect the color, taste
and texture of canned pineapple. Each canned pineapple give different result as the
time being heated are not the same. Long-time heated destruct the color and texture of
pineapple result in a bit dark but softer texture compare to short-time heated that
result in pale color and hard texture. For taste 20 minutes heated time

Besides, overall acceptability for canned pineapple at 10, 20 and 30 minutes is the
pineapple can be accepted and in good condition, no spoilage detected and safe to
consume. Overall, 20 minutes heated time gives the best result in term of the color,
taste and texture of the pineapple. The color of pineapple is bright, taste the sweetest
and soft texture. This show that canned pineapple do not give the best effect if heated
long or short enough.

Conclusion

In conclusion, different heating time gives a different result in term of the color, test
and texture of the pineapple. 20 minutes heated time give the best result compare to
10 and 30 minutes heated time. It has bright color, sweetest taste and soft texture.
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