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    RESULTS D A Ngâm Đư NG

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    HƯƠNG NGUYỄN LÊ NGỌC
    The document summarizes the process of making canned pineapple slices. It details each step of processing the pineapple including washing, cutting, coring, blanching, canning and adding syrup. It provides the raw material masses, product masses after each step, and calculates the yield loss and reasons for loss at each stage. The overall yield of the final canned pineapple product is 46.02%.

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    RESULTS D A Ngâm Đư NG

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    HƯƠNG NGUYỄN LÊ NGỌC
    15 views3 pages
    The document summarizes the process of making canned pineapple slices. It details each step of processing the pineapple including washing, cutting, coring, blanching, canning and adding syrup. It provides the raw material masses, product masses after each step, and calculates the yield loss and reasons for loss at each stage. The overall yield of the final canned pineapple product is 46.02%.

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    RESULTS-dứa-ngâm-đường

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    The document summarizes the process of making canned pineapple slices. It details each step of processing the pineapple including washing, cutting, coring, blanching, canning and adding syrup. It provides the raw material masses, product masses after each step, and calculates the yield loss and reasons for loss at each stage. The overall yield of the final canned pineapple product is 46.02%.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    15 views3 pages

    RESULTS D A Ngâm Đư NG

    Uploaded by

    HƯƠNG NGUYỄN LÊ NGỌC
    The document summarizes the process of making canned pineapple slices. It details each step of processing the pineapple including washing, cutting, coring, blanching, canning and adding syrup. It provides the raw material masses, product masses after each step, and calculates the yield loss and reasons for loss at each stage. The overall yield of the final canned pineapple product is 46.02%.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    RESULTS

    1. Raw results
    Name Mass (g)
    Raw fresh pineapple 1000
    Washing and mechanical processing pineapple 582
    Cutting pineapple slices 582
    Pineapple after removing cores and excess parts 356
    Pineapple after blanching and cooling 356
    Can 215
    Lid 10
    Water 200
    Saccharose 60
    Acid citric 0.4
    Final product 580
    Table: Summary of raw results
    2. Calculating results
    2.1 Washing and mechanical treatment
    Mass of raw fresh pineapple: 1000 (g)
    Mass of pineapple after washing and mechanical treatment: 582 (g)
    Mass of loss: 1000 – 582 = 418 (g)
    mloss 418
    % loss = x 100% = x 100% = 41.80%
    mraw 1000

    The loss rate is high because the head accounts for the part of the pineapple's mass. In
    addition, the mechanical processing also removes the head, and some damaged parts so
    increase the loss rate.

    2.2 Cutting slices


    During this process, there is negligible loss, because most of the unused parts have been
    eliminated at the washing and mechanical processing step.

    2.3 Removing cores and excess parts


    Mass of pineapple after cutting slices: 582 (g)
    Mass of pineapple after removing cores and excess parts: 356 (g)
    Mass of loss: 582 – 356 = 226 (g)
    m loss 226
    % loss = x 100% = x 100% = 38.83%
    m slices 582

    The main loss in this stage is due to removing the pineapple cores and excess parts.

    2.4 Blanching and cooling


    During this process, there is no loss in the pineapple.

    2.5 Preparing fresh, dry can and lid


    Mass of can: 215 (g)
    Mass of lid: 10 (g)
    Total mass of can and lid: 215 + 10 = 225 (g)

    2.6 Cooking syrup


    Mass of water: 200 (ml)
    Mass of saccharose 30%: 200 x 30% = 60 (g)
    Mass of acid citric 0.2%: 200 x 0.2% = 0.4 (g)
    Brix of syrup: 30°𝐵x

    2.7 Adding syrup and pasteurizing


    Mass of product: 580 (g)
    Mass of pineapple and syrup: 580 – mcan&lid = 580 – 225 = 355 (g)
    There were 82g of pineapple that we didn’t put into the can
    Mass of pineapple in the can: 356 – 82 = 274 (g)
    Mass of syrup used: 355 - mpineapple = 355 – 274 = 81 (g)
    m excess 82
    % loss = x 100% = x 100% = 14.14%
    m product 580
    The loss is the excess pineapple that we didn’t put into the can.
    3. Summary of yield
    Process Yield loss (%) Reason
    Washing and mechanical processing 41.80 The loss rate is high because the
    head accounts for the part of the
    pineapple's mass. In addition, the
    mechanical processing also removes
    the head, and some damaged parts so
    increase the loss rate
    Cutting slices 0 Negligible loss, because most of the
    unused parts have been eliminated at
    the washing and mechanical
    processing step
    Removing cores and excess parts 38.83 The main loss in this stage is due to
    removing the pineapple cores and
    excess parts
    Blanching and cooling 0 No loss in the pineapple
    Preparing dry can and lid 0 No loss
    Cooking syrup 0 No loss
    Adding syrup and pasteurizing 14.14 The loss is the excess pineapple that
    we didn’t put into the can
    Table: Summary of yield in each step
    Mass of the product: 580 (g)
    Mass of all ingredients:
    M = mraw pineapple + mwater + msaccharose + macid citric = 1000 + 200 + 60 + 0.4 = 1260.4 (g)
    m product 580
    Yield of the product: x 100% = x 100% = 46.02%
    mraw ingredients 1260.4

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