ABSTRACT
The
effect of pasteurization time on aucelity pineapple juice was done so as to
preserve pineapple so that it can be available at all time (season and out of
season). This was done by crushing the edible part of the pineapple and hen
extract the juice during pasteurization one was left un-pasteurized which gave
(8.1) for colour, (6.2) for task, (5.5) for flavor and general acceptability
(6.2). another was pasteurized for 3mins which gave (7.4) for colour, (8.2) for
task, (7.2) for flavor (5.5) for general acceptance. Another was pasteurized
for 5mins which gave (6.1) for colour, (7.0) for task, (7.2) for flavor, and
(6.6) for general acceptance. Another one was pasteurized for 8mins which gave
(4.3) for colour, (7.6) for taste, (7.9) for flavor and general acceptance
(6.6).
Finally
another one was pasteurized for 11mins which gave (3.6) for colour, (7.6) for
taste, (6.6) for flavor and general acceptance (7.0).
When
microbial analysis was done, it shows that un-pasteurized juice has the highest
quantity of microbial growth (3.3x10-3), followed by pasteurized for
3mins (3.2x10-3) followed by pasteurized for 5mins (3.0x10-3)
followed by pasteurized for 8mins (2.9x10-3) and finally followed by
pasteurized for 11mins (2.7x10-3).
TABLE OF CONTENTS
Title
page - - - - - - - - - - i
Certification - - - - - - - - - ii
Dedication
- - - - - - - - - - iii
Acknowledgement - - - - - - - - iv
Abstract
- - - - - - - - - - - v
Table
of contents - - - - - - - - vi
CHAPTER ONE
1.0
Introduction - - - - - - - - -
CHAPTER TWO
2.0
Literature review - - - - - - - -
2.1
Origin of pineapple and distribution of pineapple - -
2.2
Pineapple description - - - - - - - -
2.3 Varieties
of pineapple - - - - - - - -
2.4
Chemistry of pineapple - - - - - - -
2.5
Adaptation - - - - - - - - -
2.6
Growth Habit - - - - - - - -
2.7
Propagation of pineapple - - - - - -
2.8
Climate - - - - - - - - -
2.9
Planting - - - - - - - - -
2.10
Soil - - - - - - - - - -
2.11Fertilization
- - - - - - - - -
2.12
Frost protection - - - - - - - -
2.13
Pest and disease - - - - - - -
2.14
Harvest - - - - - - - - -
2.15
Storage - - - - - - - - - -
2.16
Nutritional composition - - - - - -
2.17
Uses of pineapple - - - - - - -
2.18
Health benefits - - - - - - - -
2.19
Processing of pineapple - - - - - - -
2.20
Qualities of pineapple juice - - - - - -
CHAPTER THREE
3.0
Materials and method - - - - - - -
3.1
Materials - - - - - - - - - -
3.2
Sample preparation - - - - - - - -
3.3
Sensory evaluation - - - - - - -
3.4
Determination of PH value - - - - - -
3.5
Preparation of nutrient agar - - - - - -
3.6
Inoculation of sample - - - - - - -
CHAPTER FOUR
4.0
Result and discussion - - - - - - -
4.1
Result for sensory evaluation of samples - - -
4.2
Result for the determination of PH value - - -
4.3
Result for microbial avidities of sample - - - -
CHAPTER FIVE
5.0
Conclusion and Recommendation - - - - -
5.1 Conclusion
- - - - - - - - -
5.2
Recommendation - - - - - - - -
Reference - - - - - - - - -
Appendix - - - - - - - - -
CHAPTER ONE
INTRODUCTION
Pineapple is a large juicy tropical
fruit consisting of aromatic edible fellow flesh surrounded by a tough
segmented skin and topped with a tuft leaves.
Pineapple
belongs to a kingdom known as plantae, it is an Angiosperm, a monocor,
commeciniels and its order is poales and from the family of Bromelialeae,
subfamily Bromelioideae, Genus Ananas comosus. Pineapple is technically not a
single fruit but a Sorosis. The fruit of a hundred or more separate flowers
grow on the plant spike. As they grow the swell with juice and pulp expanding
to become the fruit and produces edible fruit. (http/www.google.co.uk).
pineapple is one of the most commercially important plants which carries (AM
photosynthesis (FAO, 2004) it contains a proteolytic enzyme bromelain which
breaks down protein.
Pineapple
is a nature of south America, it was named for its resemblance in a pine lone.
The term pineapple or (pineapple in the middle English) did not appear in
English print until around 1664.
Christopher
Columbus is credited with discovering the pineapple on the island of Guadeloupe
in 1493, although the fruit had long been grown in south America. He called it
pina de indes meaning pine of the Indians.
Megellan
was an explorer, he credited with finding pineapples in Brazil in 1519, and by
1555, the luscious fruit was being exported with gusto to England. It soon
spread to India, Asia and west Indies.
Captain
James Crolater introduce the pineapple to Hawaii Circa 1770, however commercial
cultivation and did not begin until the 1880s when stemship made transporting
the perisnable fruit viable.
In 1903, Jame Drummond Dole began
canning pineapple, making it easy accessible worldwide production stepped up
dramatically when a new machine automated the skinning and canning of the
fruit. The Dole Hawailan pineapple company was a booming business by 1921,
making pineapple Hawaii’s largest crop and industry.
Pineapple juice is now third to tomato and orange juice in terms of volume
(world production) it is an excellent juice for canning, since if retains its
fresh flavor and aroma remarkably well and is of an acidity and sugar content such
that it is properly balanced obtained in flavor (FAO, 2004). Pineapple juice is
a by-product obtained during the canning of pineapple slices or rings in symp.
The principal raw material from which pineapple juice is prepared are shredded
meat obtained from the inner position of the peeling, then after the peeling of
the pineapple, the small pineapple that is too small for canning, the timed
cores and the juice drippings from the crushed pineapple that is too small for
canning, the trimed cores and the juice drippings from the crushed pineapple
(FAO, 2004).
Pasteurization is a partial
sterilization of foods at a temperature that destroys harmful micro organisms
without major changes in the chemistry of the food (http:/www.google.co.uk).
this process was named after its creation, French microbiologist Louis Pasteur.
The process was original conceived as a way of preventing liquid milk, wines,
beers from souring.
Pasteurization
is not intended to destroyed all pathogenic micro-organisms in the food or
liquid, instead pasteurization aims to reduce the number of viable pathogenic
that are likely to cause disease. Certain food products are processed to
achieved the state of commercial sterility (montulle etal 2005).
Some
pineapple products includes:
v Pineapple
juice
v Sandwitch
v Sobo
v Cream
v Cheese
v Soft
drinks (http:/www.google.co.uk)
PROBLEM
STATEMENT
Pineapple
is a porisable food which contain s high percentage of water average 84 percent
and his high acid value ranging from PH 3.5 4.5 nad this cause non spore
forming bacteria such ad facultative anarombas to attack it. Because of these,
pinapple has a short shut life of about one week.
Pineapple are most plentify during the main
fruiting season from march to July. But it is very expensive to buy fresh
pineapple in the off season due to its scarcity, season, production of
pineapples are most plentify during the main fruiting high cost of fresh
pineapple during off-season and also provide its availability during off-season.
Some
people keep pineapple under the sun ray. This caused reduction of nutrients especially
vitamin “c†in the pineapple but the production will minimize it. This
production will also help to compare the foreign made pineapple drink and
locally made ones so that adiltetaion and mineral will be checked.
During
transportation of pineapples many spoil and get damage and this create
post-harvest losson of pineapple. So the
production of pineapple drink will also help to minimize. The wastage of
pineapple during transportation.
Aims
of the project
The
aim of this project research is to evealuate the effect of thermal processing
on the physio chemical, sensory and microbiological avalities of pineapple
juice.
JUSTIFICATION
This
thesis is of great importance by providing useful information and also by
satisfying the partial requirement for the award of National Diploma (ND) in
food Technology.
LIMITATIONS
Scarcity
of pineapple as at the time this work was going on, as a result of the scarcity
it lead to a high cost in term of purchasing the commodity (pineapple).
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