By:

Dean Maclean Sutily

2007136431
EHD4B
 Fruit
 Fruit is a fleshy/ pulpy plant part commonly eaten as
dessert due to its sweetness. It may also be defined
as the ripened ovary of a plant, which means it
contains the seeds. Fruits and vegetables have
similarity in most aspect. Most fruits can be processes
into syrups, jams and jellies.
 Fruit Juice
 Beverages derived from whole fruits. It can exhibit
different characteristic, ranging from naturally
cloudy products to fully clarified juices. The
processing of fruit juice involves four steps:
 Washing
 Extraction
 Clarification
 Preservation via pasteurization
 Waste
 Waste is an unwanted product that could harm living things
and the environment.
 Processing both items (fruit/ fruit juice)produces two
types of waste. First one is solid waste and the second one
is liquid waste of juice and wash-water. These wastes may
lead to serious waste disposal matter which may include
like problems with flies and rats in the processing area.
 Solid waste
 One of the main problems in using fruit wastes is to make
sure that it has a reasonable microbiological quality. The
waste during the day should be used on that day only - it is
not advisable to store-up wastes because it will produce
moldy liquid. Even with this precaution the waste is still
likely to contain moldy fruit, discarded during processing,
insects, leaves, stems, soils which will contaminate any
products made from it.
 Candied peel
 Oils
 Pectin
 Reformed fruit pieces
 Enzymes
 Wine/ vinegar
 Peel from citrus fruits (orange, lemon,
grapefruit) can be candied for use either in
baked goods or as a snack food. The peels that
had been shred to pieces always use in
marmalade/ jam as an addition.
 Process involves:
 Shreds of peel are boiled with 20% sugar syrup for
about 20-50min. During the boiling, the concentration
of sugar will be increased to 70o Brix.
 The material is soaked between 4 to 5 days.
 It is then removed from the concentrated liquid and
rinsed.
 Finally, the shreds are dried by sun or by hot air drier.
 After the process, it may lead to second fruit
juice product or jam
 Some fruits contains appreciable amount of oil
or fat in it. Some of it are useful and specialized
in perfumery/ toiletry applications. Example of
fruits is palm kernel oil which is well known for
cooking and industrial area.
Process involves:
 The seeds/ nuts are grind to release the oil
without increasing the temperature that can
damage its flavor. Unfortunately, to release the
oil we need powered hammer mill to press the
seeds/ nuts and the existing one had never been
use to this nuts/ kernel and to do that, some
extra experimentation need to be conducted.
A gelling agent used in jams some sweets.
 Usually extracted from citrus peel or apple
pomace (residue after apple juice is
removed). Some tropical fruits may also have
high level of pectin.
 Most developing countries still importing
pectin from USA and Europe as it may has
problems that still need to be sort out such
as the costs to makes pectin that is high,
difficult to make it in small scale although
there are sources for it but pectin consists of
many types and each of it has its own usage.
 Process of pectin extraction:
 Shredded fruit peel/ de-juiced pulp is soak in hot water (60-
70oC) or the hot water re-circulated through the material
making the pectin to extract in the water with sugar and fruit
components.
 This process continues and it is often passing through the same
water more than 5 times through several batches of material
until the pectin concentrated increase.
 Then, it is added with a chemical such as hexane/ spirit alcohol
which are then recovered by distillation and reused. Ammonium
Sulphate is also possible but this chemical can’t be recovered
and also require higher cost to do it in large scales.
 The pectin is then washed and re-dissolved in water to produce
a concentrated pectin solution.
 On large scale, it will be dried off.
 Small scale, addition of benzoate preservatives is enough and it
can be sold in small bottles.
 Fruit pulp may be recovered and be formed as
synthetic fruit pieces.
 Processes:
 Boiling of fruit pulp to concentrate and sterilize it.
 Sugar is also added.
 Sodium Alginate is added as gelling agent into the
cooled pulp and after that Calcium chloride is added.
These ingredients are safe to be eaten and approved
in most countries. These chemical is added to make
the pieces strong and solid.
 Common ways in adding the chemical by pouring it
into a fruit-shape moulds and let it set by itself.
 It may also be use as an addition to baked food if we
add fruit/ alginates mixture into the solution.
 Three (3) important enzymes in fruit are:
 Papain (papaya)
 Bromelain (pineapple)
 Ficin (figs)
 Each of the enzymes is a protein-degrading
enzyme. Applications:
 Meat tenderizers
 Washing powder
 Leather tanning
 Beer brewing
 But these enzymes may not be economic to
produce it from fruit waste. So, this type of
product is not recommended to make income as
more synthetic enzymes are produce to meet the
market demand nowadays.
 these product need to be produce from fresh fruits to get
high quality product but it still can be made using these
waste. The processes involves in making this product:
 The solid waste are shredded into pieces and then boiled for
about 20 to 30 minutes so that the sugar can be extracted and
the liquid can be sterilized. Several batches may be boil with
the same liquid to make the juice have high concentration of
sugar.
 It is then filtered with boiled cloth to remove the solids and
cooled so that it will be ready for inoculation with yeast.
 The liquid waste must be separated so that it would not mix up
with wash-water. Then it is treated as number 1 to 2.
 Then the liquid is inoculated with wine yeast and fermented in
the normal way for wine production. This product also can
undergo second fermentation to produce fruit vinegar.
 Atvery small-scales of operation, where
pollution or waste disposal is more important
than process economics, the most likely
solution is to use wastes as animal feeds.
 Incineration of waste has been used as one of
the waste management method long time
ago. Now, it has been a decline on using it
since it emitted serious air pollution and may
be harmful to living things. So this type of
waste management is not a good one and not
advisable if there are other methods that are
eco-friendly to manage the waste.
Waste management is very crucial as the
industrial sectors of fruit based products are
increasing in these recent years. As it increase,
the number of waste also increases. Recycling of
these wastes is much better compared to the
other treatment method as although most of the
recycle processes are not cheap, there are many
researches in years to come and many
improvements can be made to reduce the costs
of processing method. Some of the method for
waste management of fruit that can be used is
still fine but the usage of fruit/ fruit juice can’t
be optimized. Incineration may cause harmful
gas emission and composting for large scales are
not suitable in most area as people can’t stand
the smell of the odor of the compost.