INTRODUCTION

Canning is the process of applying heat to food thats 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 specific period of time
and killing these unwanted microorganisms. During the canning process, air
is driven from the jar and a vacuum is formed as the jar cools and seals.
Besides, canning is a method of preserving food in which the food is
processed and sealed in an airtight container. The packaging prevents
microorganisms from entering and proliferating inside.
To prevent the food from being spoiled before and during containment, quite
a number of methods are used: pasteurization, boiling, refrigeration,
freezing, drying, vacuum treatment, antimicrobial agents that are natural to
the recipe of the foodstuff being preserved, a sufficient dose of ionizing
radiation, submersion in a strongly saline, acid, base, osmotically extreme
(for example very sugary) or other microbe-challenging environments. No
such method is perfectly dependable as a preservative. For example, spore
forming thermal resistant microorganisms, such as Clostridium botulinum
(which causes botulism) can still survive.
From a public safety point of view, foods with low acidity need sterilization
under high temperature. To achieve temperatures above the boiling point
requires the use of a pressure canner. Foods that must be pressure canned
include most vegetables, meats, seafood, poultry, and dairy products. The
only foods that may be safely canned in an ordinary boiling water bath are
highly acidic ones with a pH below 4.6, such as fruits, pickled vegetables, or
other foods to which acidic additives have been added. Canning process also
may affect the textural and sensory attributes of canned pineapple. The
longer the heating time, the better the textural and sensory attributes of
canned food.

OBJECTIVE
1. To gain knowledge on the canning operations of fruit
2. To study the effect of heating time on textural and sensory of canned
pineapple

PROCEDURE
1.
2.
3.
4.
5.

Cans is sterilized in boiling water

Pineapple is peeled by removing its tough fiber and eyes.
The pine apple is washed and sliced as desired.
Pineapples are blanched in hot water for 5 minutes.
Sugar syrup solution is prepared and pH is adjusted to 3.5 3.7 using

citric acid solution.

6. Blanched pineapple is filled into sterilized can. The hot syrup is then
poured to cover the fruit.
7. The cans is processed in boiling water for 10 , 20 , and 30 minutes
respectively.
8. The cans is cooled under running water and stored at room
temperature.

DISCUSSION
From the experiments, we need to determine the effect of heating time on
the textural and sensory attributes of canned pineapple. The heating time
towards the canned pineapple is 10 min, 20 min and 30 min. usually in fresh
fruit there are many organisms that can cause food spoilage and bacteria
that always present in the air and water. Besides, the action of enzymes also
can cause undesirable changes in flavor, color, and texture that are naturally
present in raw fruits. Hence, we applied canning process in order to destroy
the organisms that cause spoilage and also inactivate the enzymes. In
addition, fruits are high in acid, they can be safely processed in either a
boiling water canner or a pressure canner.
Through the experiment, the color, taste, texture and overall acceptability of
the canned pineapple produces is evaluated where the color of canned
pineapple is constant which is in yellowish color for every each of 10 mins,
20 mins and 30 mins. This is maybe due to the process that only takes 1 day
to undergo it. The discolorations of color also not occur where the citric acid
powder is added to prevent discoloration. On the other hand , others sensory
attributes such as taste show varies result where it taste sweet , equally
sweet and very sweet at 10 mins , 20 mins and 30 mins respectively. This is
may be due to the longer heating time that contributes to higher
concentration of sugar in 30 mins canned pineapple.
Moreover, the texture of canned pineapple result crunchy in 10 mins,
medium (not to crunch or soft) in 20 mins and soft in 30 mins. The process of
heating can change both the flavor and texture of foods.

The degree of

change is related to how sensitive the food is to heat treatment. However,

high-temperature, short time exposures to heat are less destructive on flavor

and texture than high or low temperature and long-time processes. Besides,
overall acceptability of canned fruit in 10 mins, 20 mins, and 30 mins result
is delicious and can be eat for all of that time. This is may be due to the
shorter period of time that shows less effect on overall acceptability
evaluation.

Through the experiment, there are some sources of error that we did that
may affect the accuracy of the result. For example, the time to process the
cans is not perfectly 10, 20 and 30 mins as we already removed it out before
it reaches the time. Besides, some of the other canned pineapple is being too
longer in the boiling water than the time it supposedly be. To minimize these
errors various precautions should be taken, care during conducting this
experiment must be employed in order to prevent quality factor such as
texture and color is not destroyed.

CONCLUSION
The longer the heating time, the better the textural and sensory attributes of
canned pineapple. Hence, the hypothesis is accepted.

REFERENCES
A. Brown , (2011) , Fourth Edition : Understanding Food principles &
Preparation , Cengage Learning Inc.
E. A. ZOTTOLA, (1979), Vol. 44, HOME CANNING OF FOOD: RISKS RESULTING
FROM ERRORS IN PROCESSING, Journal of Food Science.
(2011)

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How

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