Experiment candying method .docx

Title: Effect of Different Candying Methods in the Production of Candied Fruit Introduction: Fruits Fruits and vegetab vegetables les are agricu agricultu ltural ral produc products ts that that functio function n as efficie efficient nt public public nutrit nutrition ion suppor supportt and the source source of income income for farmers farmers when when cultiv cultivate ated d intensi intensively vely Fruits Fruits and vegetables generally do not survive in a long storage! as well as with pineapples that are vulnerable to damage! other problems that often arise is the fungal growth on the surface of   pineapples People need to ma"e pineapples more durable Ma"ing candied c andied pineapple is one of the alternative processing of pineapple and the preservation methods that are easy! no need to use high technology and can use a simple facility #$pandi %&&'( )ugar is essential in the gelling process of *ams! preserves and *ellies to obtain the desired consistency and firmness )ugar is essential because it attracts and holds water during the gelling gelling process process Candied is one type of snac"s that normally use sugar as a sweetener to obtain candied that are not easily damaged! the colour is attractive and meets the +uality re+uirements specified #E"ani %&&,( -smotic dehydration is the phenomenon of removal of water from lower concentration of  solute to higher concentration through semi permeable membrane results in the e+uilibrium cond conditi ition on in both both sides sides of memb membran ranee #Tiw #Tiwari ari .//, .//,( ( -smot -smotic ic dehy dehydr drati ation on foun found d wide wide application in the preservation of food0materials since it lowers the water activity of fruits and vegetables -smotic dehydration is preferred over other methods due to their color! aroma! nutritional constituents and flavor compound retention value In osmotic dehydration the solutes used are generally sugar syrup with fruit slices or cubes and salt #sodium chloride( or   brine with vegetables This is multicomponent diffusion process In this process water flow from fruits or vegetables to solution and along with water some components of fruits and vegetables such as minerals! vitamins! fruit acids etc also move towards solution

-b*ective: % To learn the the processing processing methodolo methodology gy used in preparing preparing candied candied fruit fruit . To observ observee the effect effect of sugar absorpt absorption ion on the aestheti aestheticc values values of the candied candied fruit  produced

Ingredients: Pineapple and citric acid #/,1 solution(

Procedure: % -smosis method a( The s"ins of the pineapple was peeled with a sharp stainless steel "nife and cut into pieces of desired shape and si2e  b( The pineapple was softening by coo"ing in /,1 solution of citric acid for %/ minutes c( The pineapple was removed and washed in cold water d( 3// 4ri5 of syrup was prepared e( The prepared pineapple in 3// 4ri5 was boiled for %, minutes and transferred into container $llowed it to stand overnight! ma"e sure the fruit was completely submerged in the syrup f( $fter .' hours! the pineapple was removed from the syrup The concentration of  the syrup was increased to ', / 4ri5 g( The pineapple was boiled with the syrup for %, minutes and "ept it overnight h( $fter another .' hours! the pineapple was removed from the syrup The concentration of the syrup was increased to 6, / 4ri5 i( The pineapple was boiled with the syrup for %, minutes and "ept it overnight  *( The syrup was drained off and rolled the pieces on finely ground sugar "( The pieces were placed on a tray and dried at ,/ /C in a cabinet drier overnight or  until they are no longer stic"y

. 7everse0-smosis Method a( The s"ins of the pineapple was peeled with a sharp stainless steel "nife and cut into pieces of desired shape and si2e

 b( The pineapple was softening by coo"ing in /,1 solution of citric acid for %/ minutes c( The pineapple was removed and washed in cold water d( 6,/ 4ri5 of syrup was prepared e( The prepared pineapple in 6,/ 4ri5 was boiled for %, minutes and transferred into container $llowed it to stand overnight! ma"e sure the fruit was completely submerged in the syrup f( $fter .' hours! the pineapple was removed from the syrup The concentration of  the syrup was maintained to about 6, / 4ri5 g( The pineapple was boiled with the syrup for %, minutes and "ept it overnight h( $fter another .' hours! the pineapple was removed from the syrup The concentration of the syrup was maintained to about 6, / 4ri5 i( The pineapple was boiled with the syrup for %, minutes and "ept it overnight  *( The syrup was drained off and rolled the pieces on finely ground sugar "( The pieces were placed on a tray and dried at ,/ /C in a cabinet drier overnight or  until they are no longer stic"y

Discussion: In this e5periment! pineapple was used as the sample to ma"e the candied fruit by using the osmosis method and reverse 8osmosis method in the sugar solution )ugar solution can reduce the o5idation process so that it will prevent the relationship between fruit with e5ternal o5ygen where o5ygen is re+uired for necessities of life harmful microbes! other ways sugar 

can inhibit the growth of plasmolysis of microbial cells with a lower water content is minimi2ed so that the availability of water for the activity of microbial life there Citric acid also used in this e5periment that as preservatives Its pri2ed for sour flavour! preservative +uality and ability to act as a p9 buffer For these reasons! citric acid was found on the ingredient list of many food products today Citric acid was used also in soft drin"s! teas!  *uices! and other beverages to create a slightly tart! refreshing flavor and balance sweetness The acidic p9 of citric acid also ma"es it useful as a preservative )ince many bacteria are unable to grow in an acidic environment! citric acid is often added to *ams! *ellies! candy! canned foods! and even meat products as a preservative -smosis is a phenomenon where pure water flows from a dilute solution through a semi  permeable membrane to a higher concentrated solution )emi permeable means that the membrane will allow small molecules and ions to pass through it but acts as a barrier to larger  molecules or dissolved substances $s water passes through the membrane to the sugar  solution! the level of li+uid in the sugar water compartment will rise until enough pressure! caused by the difference in levels between the two compartments! is generated to stop the osmosis This pressure! e+uivalent to a force that the osmosis seems to e5ert in trying to e+uali2e concentrations on both sides of the membrane! is called osmotic pressure -smosis is a special case of diffusion in which the molecules are water and the concentration gradient occurs across a semipermeable membrane The semipermeable membrane allows the passage of water! but not ions #eg! a;! Ca.;! Cl0( or larger molecules #eg! glucose! urea! bacteria( -smosis can be slowed! stopped! or even reversed if sufficient pressure is applied to the membrane from the
+uality products are obtained due to the maintenance of the aroma and flavour compounds and those responsible for nutritional characteristics #M=>DE7! %&&%( Conclusion: $s the conclusion! candied pineapple for reverse0osmosis method was the good product and consumer choices because it more acceptable The colour of the candied fruit too interesting! the te5ture slightly moist and more sweet than the 7eferences: 4untaran ?! $stirin - P! Maha*oeno E Effect of various sugar solution concentrations on characteristics of dried candy tomato #>ycopersicum esculentum( #./%/( 7etrieved on February

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