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).
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