INTRODUCTION
Canning is the process of applying heat to food that’s sealed in a jar in order to destroy any microorganisms that can cause food spoilage. Proper canning techniques stop this spoilage by heating the food for a specic period of time and killing these unwanted microorganisms. During the canning process, air is drien from the jar and a acuum is formed as the jar cools and seals. !esi !eside des, s, cann cannin ing g is a meth method od of pres preser eri ing ng food food in whic which h the the food food is proce processe ssed d and sealed sealed in an airtig airtight ht contai container ner.. "he packag packaging ing pree preents nts microorganisms microorganisms from entering and proliferating inside. "o "o preent the food from being spoiled before and during containment, quite a numb number er of meth method ods s are are us used ed## past pasteu euri ri$a $ati tion on,, boil boilin ing, g, refri efrige gera rati tion on,, free$ing, drying, acuum treatment, antimicrobial agents that are natural to the recipe ecipe of the foodstu% foodstu% being being prese presere red, d, a su& su&cie cient nt dose dose of ioni$i ioni$ing ng radiation, submersion in a strongly saline, acid, base, osmotically e'treme (for e'ample ery sugary) or other microbe*challenging enironments. +o such method is perfectly dependable as a preseratie. or e'ample, spore forming forming thermal thermal resista resistant nt microorg microorganism anisms, s, such as Clostridiu Clostridium m botulinum botulinum (which causes botulism) can still surie. rom a public safety point of iew, foods with low acidity need sterili$ation under high temperature. "o achiee temperatures aboe the boiling point requires the use of a pressure canner. oods that must be pressure canned include most egetables, meats, seafood, poultry, and dairy products. "he only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a p- below ./, such as fruits, pickled egetables, or other foods to which acidic addities hae been added. Canning process also may a%ect a%ect the te'tu te'tural ral and sensor sensory y attri attribut butes es of canned canned pineap pineapple ple.. "he longer the heating time, the better the te'tural and sensory attributes of canned food.
OBJECTIVE
0. "o gain knowledge on the canning operations of fruit 1. "o study the e%ect of heating time on te'tural and sensory of canned pineapple
PROCEDURE
0. 1. 2. . 3.
Cans is sterili$ed in boiling water Pineapple is peeled by remoing its tough ber and eyes. "he pine apple is washed and sliced as desired. Pineapples are blanched in hot water for 3 minutes. 4ugar syrup solution is prepared and p- is adjusted to 2.3 5 2.6 using
citric acid solution. /. !lanched pineapple is lled into sterili$ed can. "he hot syrup is then poured to coer the fruit. 6. "he cans is processed in boiling water for 07 , 17 , and 27 minutes respectiely. 8. "he cans is cooled under running water and stored at room temperature.
DISCUSSION
rom the e'periments, we need to determine the e%ect of heating time on the te'tural and sensory attributes of canned pineapple. "he heating time towards the canned pineapple is 07 min, 17 min and 27 min. usually in fresh fruit there are many organisms that can cause food spoilage and bacteria that always present in the air and water. !esides, the action of en$ymes also can cause undesirable changes in 9aor, color, and te'ture that are naturally present in raw fruits. -ence, we applied canning process in order to destroy the organisms that cause spoilage and also inactiate the en$ymes. :n addition, fruits are high in acid, they can be safely processed in either a boiling water canner or a pressure canner. "hrough the e'periment, the color, taste, te'ture and oerall acceptability of the canned pineapple produces is ealuated where the color of canned pineapple is constant which is in yellowish color for eery each of 07 mins, 17 mins and 27 mins. "his is maybe due to the process that only takes 0 day to undergo it. "he discolorations of color also not occur where the citric acid powder is added to preent discoloration. ;n the other hand , others sensory attributes such as taste show aries result where it taste sweet , equally sweet and ery sweet at 07 mins , 17 mins and 27 mins respectiely. "his is may be due to the longer heating time that contributes to higher concentration of sugar in 27 mins canned pineapple.
"he degree of
change is related to how sensitie the food is to heat treatment. -oweer, high*temperature, short time e'posures to heat are less destructie on 9aor
and te'ture than high or low temperature and long*time processes. !esides, oerall acceptability of canned fruit in 07 mins, 17 mins, and 27 mins result is delicious and can be eat for all of that time. "his is may be due to the shorter period of time that shows less e%ect on oerall acceptability ealuation.
"hrough the e'periment, there are some sources of error that we did that may a%ect the accuracy of the result. or e'ample, the time to process the cans is not perfectly 07, 17 and 27 mins as we already remoed it out before it reaches the time. !esides, some of the other canned pineapple is being too longer in the boiling water than the time it supposedly be. "o minimi$e these errors arious precautions should be taken, care during conducting this e'periment must be employed in order to preent quality factor such as te'ture and color is not destroyed.
CONCLUSION
"he longer the heating time, the better the te'tural and sensory attributes of canned pineapple. -ence, the hypothesis is accepted.
REFERENCES
=. !rown , (1700) , ourth >dition # ?nderstanding ood principles @ Preparation , Cengage Aearning :nc. >. =. B;"";A=, (06), ol. , -;<> C=++:+E ; ;;D# F:4G4 F>4?A":+E F;< >FF;F4 :+ PF;C>44:+E, Hournal of ood 4cience. (1700)
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