INDUSTRIAL INTERNSHIP REPORT LEMBAGA PERINDUSTRIAN NANAS MALAYSIA (MALAYSIAN PINEAPPLE INDUSTRY BOARD) 21st DECEMBER 2009 – 2nd APRIL 2010
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TABLE OF CONTENTS
ACKNOWLEDGEMENTS
1
CHAPTER 1: INTRODUCTION
2
CHAPTER 2: ORGANIZATION BACKGROUND & STRUCTURE 2.1 Pineapple: From Seeds to Supermarkets 2.2 History of MPIB 2.3 Vision and Mission 2.4 Organization Charts
6 6 8 9 10
CHAPTER 3: GENERAL OPERATION
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CHAPTER 4: ACTIVITIES 4.1 Chemistry Laboratory 4.2 Microbiology Laboratory 4.3 Grading Laboratory 4.4 Food Processing Laboratory
15 15 27 45 46
CHAPTER 5: SUGGESTION AND RECOMMENDATIONS
51
CHAPTER 6: CONCLUSION
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EXTRAS
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ACKNOWLEDGEMENTS
I would like to express my gratitude to all those who gave me the possibility to complete this internship training report. I am deeply indebted to my organization supervisor, Miss Zaharahtul Hidayah Mohd Yusop, for her invaluable and stimulating suggestions and encouragement, which helped me in all the time of projects and for the writing of this report.
I want to thank the staffs of Product Development and Downstreaming Division, namely Madam Norfazlina Abdul Wahab, Madam Noor Fadzilah Abdul Rashid, Mr. Mohammad Safuan Abdul Rahim, and Miss Nur Hidayah Zulkhairi. Without their help, this report might not have been completed successfully.
My heartfelt thanks to the Managing Director of Product Development and Downstreaming Division, Madam Linda Buang and my Academic Supervisor for their advice, guidance, and support in completing this study.
Finally yet importantly, I would like to express my gratitude for the love and encouragement of my family and my fellow industrial training students .
1
CHAPTER 1 INTRODUCTION
Industrial training forms part of the university requirements where students are exposed to experiencing the real world of work in organization. The idea of having students to undergo a short attachment programme with organization is actually to assist them for employability once they graduated from UNiSEL. The industrial training programme is also aimed at grooming students and ensuring that they meet the industries’ requirements for employment opportunities. From the viewpoint of UNiSEL, the industrial training programme for student is also intended to develop linkages with industries and this is part of UNiSEL’s philosophy of “meeting industrial needs”.
The early exposure of real work life situation is deemed necessary as this prepares students not only acquiring the theoretical aspects of the knowledge, but far more important, is how this knowledge can be applied practically in real workplace settings.
Moreover, feedback gathered from organization on the capability of the students would certainly be an added advantage to UNiSEL to continuously improve and produce quality graduates and programmes.
The following are the objectives of industrial training: i.
To provide opportunity for students to gain access to information on the current needs and requirements of industry.
ii.
To expose students to the latest technology and management utilized by industry. 2
iii.
To enable students to gain experience and exposure to the reality of working environment in organization.
iv.
To provide opportunity for students to be involved as workers in the organization.
v.
To develop students with the necessary technical and professional skills including communication, management and entrepreneurship.
vi.
To expose students to work related problems and issues and in a way develop their thinking capabilities in decision-making.
vii.
To enable students to apply the theories and concepts to real workplace situation.
I was assigned in Product Development and Downstreaming Division. This division is responsible in controlling the quality of industry manufactured products and provide guarantee of safety either in processed form, semi-process, or fresh form. It covers the Quality Control Lab, activity which has existed since 1957 with the establishment of a Grading Lab, followed by a Microbiology Lab in 1992 which is located in the MPIB old premises (Syarikat Bandar Baru UDA or SBBU Building). In 1997, a Chemical Lab was established in-line with the addition of activity scope which is the development and research of pineapple-based products. In efforts to improve the capability and quality of service, the Quality Control Lab has successfully obtained MS ISO 1900:2000 certifications for 3 years in a row (1999 to 2001). Today, the Quality Control Lab is also in the process to obtain the MS ISO 17025:2005 accreditation certification to improve client’s trust towards the declaration of quality certificates which is issued, in addition to the improvement of service quality.
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Vision • To be declared as a manufacturing centre of various products based on pineapple resources, permanently, continuously, and competitively.
Mission • To improve focused research and development activities as well as improving product image and quality in heading towards industry excellence. Motto
• “Komitmen Asas Kualiti” (Commitment is the Foundation of Quality) Quality Policy • Committed to provide verification inspection services for Malaysian pineapple industry products which fulfills the requirement of international standards Corporate Objective
• Develop a service which fulfills the requirement of legislation, specification and prescribed period. General Objective • Provide client-friendly service with a continuous improvement of service quality in achieving zero-level complaint status.
In ensuring that quality policy goal is achieved, the Product Development and Downstreaming Division have established a quality management system which can assist in realizing the following objectives: i.
To provide a professional service for pineapple and pineapple product inspection that fulfils its own requirement, usage and purpose.
ii.
Conduct professional and quality analysis.
iii.
Provide lab analysis service which fulfils standard requirements.
iv.
To fulfil the requirements of society legislation.
4
v.
To improve the capability of service through continuous training for personnel and ensuring that quality management system is unders tood and implemented.
Core activities of this division are as followed: i.
To draft and develop study and research of food-based products.
ii.
To control pineapple product quality based on the prescribed specifications.
iii.
To prepare chemical, physical and microbiology service analysis to control and determine specification, proximate, nutrition factor and food addictive detection for fresh pineapple, pineapple which is processed and pineapple-based products.
iv.
To improve lab analysis technology, suitable with the evolution of science and technology.
v.
Responsible to conduct study towards chemical contents in the industry product and conduct research so that the ingredients in it can be used as an added value for commercial usage.
vi.
Responsible towards new studies and findings to ensure that pineapple is not only sold fresh, in cans, or taboo-based industry only, but can also be result-generated through biotechnology.
vii.
Responsible in research which is relevant to the improvement of pineapple-based downstreaming industry for the expansion of the pineapple industry.
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CHAPTER 2 ORGANIZATION BACKGROUND & STRUCTURE
2.1: Pineapple: From Seeds to Supermarkets
Pineapple (Ananas comosus) is a type of tropical plant believed to be originated from eastern South America. It was introduced in Malaya in the 16th century by the Portuguese. Together with rubber crop development in 1921, pineapple began to be planted in Singapore, Johor and Selangor as commodity. Pineapple plantation continued to expand in peat soil area especially in Johor.
The canning industry has been around for more than 100 years. Commercial pineapple canning was started by Singaporean Chinese community. Before the rise of other commodities, the pineapple industry was the main contributor of the country's economy. In 1957, Lembaga Perusahaan Nanas Tanah Melayu (LPNTM) was established under the 1957 Pineapple Industry Ordinance, currently known as Lembaga Perindustrian Nanas Malaysia (LPNM)/Malaysian Pineapple Industry Board which carries the role to manage and develop Malaysian pineapple industry.
Pineapple canning industry was the second largest tropical fruits export after watermelon. It has been and continued to contribute to country’s economy and provides direct job opportunities in the plantation and process ing industry and indirectly in the transportation and manufacturing industry. With the existence of agency responsible to carry out pineapple industry research and development, Malaysia is capable of producing high quality product that can survive in the mainstream market.
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Malaysian pineapple industry is supported by the government in aspect of land development policy. The smallholder and farm sector is given priority by the government through the implementation of development and industrial support program.
A few strategies have been arranged based on long term planning that was organized. LPNM/MPIB focus is to open new land and increase productivity and to handle the fruit shortage issue faced by factories.
Global globalization and world economy integrations mean rivals will become the main element in deciding the success and longevity of Malaysian pineapple industry.
Besides being responsible in controlling and developing the industry, LPNM/MPIB needs to consider efficiency, productivity, competitiveness and production technology, marketing and trading as well as organizing strategy based on policy that has been set by the government to ensure that the arrangement is more sustainable and effective.
Malaysia is one of the world major producers of pineapple other than Thailand, Philippines, Indonesia, Hawaii (USA), Ivory Coast, Kenya, Brazil, Taiwan, Australia, India and South Africa. Canned pineapple fruit have high market demand in countries like Japan, United States, European Union, Middle East and Singapore.
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2.2: History of MPIB
Malaysian Pineapple Industry Board (MPIB) is an organization established in 1957 under Ministry of Primary Industries, formed under the Pineapple Industry Act 1957 which was previously known as Lembaga Perusahaan Nanas Tanah Melayu. In keeping with the development of the pineapple industry, the agency name was altered to Lembaga Perindustrian Nanas Malaysia/Malaysian Pineapple Industry Board in 1992 (Act 105- Revised 1990) under the Ministry of Main Industry.
On May 29th 1996, the Cabinet made a decision to disband the Pineapple Board, and its functions were transferred to the Department of Agriculture, FAMA and MARDI. The disbanding implementation was staggered within 3 years period in accordance to the dissolution of the 1957 Pineapple Industrial Act (Revised 1990).
The Pineapple Board was placed under the Ministry of Agriculture on 1st June 1999 to complete the disbanding implementation. The Ministry of Agriculture was given the role as a leading agency to coordinate the disbanding related issues such as functions 8
distribution, staff, property, liability, authority and Pineapple Board legislation among involved agencies. Fifty six staff from the Pineapple Board Development Section was transferred to Johor Pineapple Industry Development Section. Eight staff from the Pineapple Board Administrative Division was transferred to Johor Civil Service and 14 staff from the Inspector Section, Planning and Marketing Development Section was transferred to FAMA office, Johor branch. As many as 22 staff remained in the Pineapple Board to carry out related activities until the final process.
However, on 14th June 2000, the Cabinet has agreed to revise the disbanding order. Therefore, on 15th September 2004, the ministers has come to a conclusion that the Pineapple Board were to remain as the leader in pineapple industry development and the disbanding decision on the Pineapple Board was called off on 29th May 1996. Apart from that, movable and unmovable property that belonged to the Pineapple Board and all the position were restored.
2.3: Vision and Mission
Malaysian Pineapple Industry Board (MPIB) aimed to be recognized as a viable agency in managing Malaysian pineapple industry. In a long term, MPIB strives to be the global leader in pineapple industry institution by 2020. Mission of MPIB is to accelerate the industry's development through comprehensive technology upgrades to increase throughput and to globalize the market by offering investment opportunities further increasing the standard of this country's socio-economy in accordance with the industry development.
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2.4: Organization Chart MANAGING DIRECTOR INFORMATION TECHNOLOGY UNIT
ADMINISTRATION & FINANCE
MPIB BRANCH OFFICES FINANCE PUBLIC RELATION
ADMINISTRATION /SECRETARIAT
INSPECTORATE
QUALITY CONTROL/ FACTORY
FOOD TECHNOLOGY UNIT LICENCING & FRUIT SEPARATION
DEVELOPMENT
CORPORATE PLANNING DEVELOPMENT
PLANNING & MARKET DEVELOPMENT
EXPANSION PINEAPPLE STATIONS FERTILIZERS SUBSIDISATION
PINEAPPLE PLANTING ADVANCEMENT
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CHAPTER 3 GENERAL OPERATION
21week 1
22
23
24
25
report to MPIB; introduction to the department & labs; review instrument’s manual, analysis methods & previous internship reports
microbial analysis of samples from Salija & Lee; clean-up lab apparatus
field trip to Josaphine model farm at Nilai, Negeri Sembilan
preparing media: PDA, BCA, TPC; preparing diluent: Ringer
28 week 2
29
30
31
01january
microbial analysis of samples from Al Barkah; preparing lauryl sulphate broth & dextrose tryptone broth
microbial analysis of samples from Al Barkah; preparing lauryl sulphate broth & dextrose tryptone broth; preparing 70% alcohol solution
microbial analysis of samples from Lee
moisture & ash content determination of samples from Al Barkah, Mastuti & Salija; preparing media: PDA,BCA, TPC
grading analysis of various pineapple canned products
11
04 week 3
05
06
07
08
microbial analysis of samples from Lee; preparing diluent: Ringer
preparing reports
microbial analysis of samples made by MPIB; preparing reports
preparing media: PDA, BCA, TPC; preparing reports
preparing diluent: Ringer; recording microbial analysis results
11 week 4
12
13
14
15
microbial analysis of samples made by MPIB
microbial analysis of samples made by MPIB; preparing media: PDA, BCA, TPC
microbial analysis of samples made by MPIB; preparing media: PDA, BCA; recording results
preparing reports
microbial analysis of samples made by MPIB; recording results; clean-up lab apparatus
18 week 5
19
20
21
22
microbial analysis of samples from Lee;
microbial analysis of samples from Lee; preparing media: PDA, BCA, TPC
microbial analysis of samples from Lee;
preparing media: PDA, BCA, TPC; preparing diluent: Ringer; recording results
microbial analysis of samples from Lee; recording results; clean-up lab
25 week 6
26
27
28
29
recording results; preparing media: TPC, PDA; preparing reports
preparing 0.5M NaOH; learn how to use Petrifilm™; recording results; preparing reports
preparing reports; clean-up lab; making pineapple cookies
preparing reports; making pineapple jams
preparing reports
12
01 week 7
02
03
04
05
field trip to Lee Pineapple Co Pte Ltd factory; acidity analysis of various pineapple canned products
grading analysis of various pineapple canned products; preparing reports
microbial analysis of samples from Shamu & QC; preparing media: PDA, BCA, TPC
grading analysis of various pineapple canned products; preparing reports
microbial analysis of samples from Shamu; preparing reports; clean-up lab
08 week 8
09
10
11
12
attending seminar Method Validation in Analytical Chemistry; recording results; clean-up lab
microbial analysis of samples from Ayam Brand & Cheung; preparing media: PDA, BCA; clean-up lab
preparing lauryl sulphate broth; cleanup lab apparatus
participate in Method Verification of Microbiological Methods
recording results; preparing reports
15 week 9
16
17
18
19
preparing reports
preparing reports; preparing media: PDA, BCA, TPC; clean-up lab apparatus
microbial analysis of samples from Ctron; clean-up lab
26
22 week 10
23
24
25
microbial analysis of samples from Josa; preparing media: PDA, BCA, TPC; preparing diluent: Ringer
microbial analysis of samples from Salija; recording results; clean-up lab
preparing media: BCA, PDA, TPC; preparing diluent: Ringer; recording results
recording results
13
01 week 11
02
03
04
05
preparing media; preparing lauryl sulphate broth; recording results
microbial analysis of samples from Al Rauzah; clean-up lab
microbial analysis of samples from Aza Pine; preparing media; cleanup lab
preparing reports
08 week 12
09
10
11
preparing reports
microbial analysis of microbial analysis of preparing media; clean- microbial analysis of samples from Al Rauzah samples from Al Rauzah up lab samples from Maqh Halwa & SHM Global
15 week 13
16
17
18
19
microbial analysis of samples from Maqh; clean up lab
microbial analysis of samples from Maqh;
preparing media; preparing reports
preparing media; preparing reports; recording results
preparing reports; recording results
22 week 14
23
24
25
26
microbial analysis of samples from Maqh
microbial analysis of samples from Aza Pine
microbial analysis of samples from Aza Pine
preparing media
preparing reports; clean-up lab
29 week 15
30
31
01&02april
preparing reports
preparing reports
preparing reports
preparing and submitting the reports
12
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CHAPTER 4 ACTIVITIES
4.1 CHEMISTRY LABORATORY Food chemistry analysis was run to ensure every pineapple-based product conforms Food Act 1983. Some of the main activities in chemical laboratory are as below:
Detection of preservative in canned products and controlling for increasing of preservative level in SMI (Small Medium Industries) products.
Run the Proximate test to SMI products.
Detection of metal contamination in canned products especially migration tin test.
4.1.1 Determination of Moisture Content (MC) in Processed Pineapple Products
Introduction Moisture content is one of the most commonly measured properties of food materials. It is important to food scientists for a number of different reasons:
Legal and Labeling Requirements. There are legal limits to the maximum or minimum amount of water that must be present in certain types of food.
Economic. The cost of many foods depends on the amount of water they contain water is an inexpensive ingredient, and manufacturers often try to incorporate as much as possible in a food, without exceeding some maximum legal requirement.
Microbial Stability. The propensity of microorganisms to grow in foods depends on their water content. For this reason many foods are dried below some critical moisture content.
Food Quality. The texture, taste, appearance and stability of foods depend on the amount of water they contain.
Food Processing Operations. Knowledge of the moisture content is often necessary to predict the behaviour of foods during processing, e.g. mixing, drying, flow through a pipe or packaging.
It is therefore important for food scientists to be able to reliably measure moisture contents. A number of analytical techniques have been developed for this purpose, which 15
vary in their accuracy, cost, speed, sensitivity, specificity, ease of operation, etc. The choice of an analytical procedure for a particular application depends on the nature of the food being analysed and the reason the information is needed.
MC in this experiment was expressed as a percentage of the wet weight of the material.
Objective To determine MC in processed pineapple products
Materials Processed pineapple products: Sos Nanas Salija, Sos Nanas Pedas Al Barkah Enterprise, and Kordial Nanas Mastuti; porcelain dish; desiccator; digital weighting machine; oven.
Methodology Three porcelain dishes were dried in oven at 105°C overnight. The next day, before weight was measured, the dishes were put in desiccator (Figure 4.1) for several minutes to ensure it attains room temperature. The dishes were weight several times for every 3 hours until consistent readings were obtained. The following amount of samples was inserted into three porcelain dished respectively: 10g of Sos Nanas Salija, 10g of Sos Nanas Pedas Al Barkah Enterprise, and 5g Kordial Nanas Mastuti (Figure 4.2). Then the dishes were put into the oven at 105°C overnight. The next day, the dishes filled with samples were weight several times for every 3 hours until consistent readings were obtained. Results recorded.
% MC = weight of moisture X 100% weight of sample
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Figure 4.1: Dishes were dried in the desiccator
Figure 4.2: Samples were weighted
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Results and Discussion
Sample Ref. No.
Weight of Dish (g)
Weight of Sample (g)
Final Reading (g)
Weight of Moisture (g)
% MC
Sos Nanas Salija
21.66
9.99
24.75
3.09
33.99
Sos Nanas Pedas Al Barkah
20.36
10.03
23.76
3.40
33.90
Kordial Nanas Mastuti
22.58
10.14
28.43
5.85
57.69
Level of moisture content in Kordial Nanas Mastuti is high due to its nature that is liquid and intrinsically a concentrated pineapple juice. Sauce (Sos Nanas Salija and Sos Nanas Pedas Al Barkah) in the other hand, is semi-solid - partly due to boiling or high-pressure treatment during production, where some of water content was removed.
Food Act 1983 (amended 1985) and Food Regulation 1985 does not specify acceptable level of moisture content in pineapple sauces and cordials. Oven drying process was considered standard in industry and has the accuracy of a few tenth of one percent (Kraszewski, 1991).
Conclusion Objective of this experiment was reached.
Reference Kraszewski, A.W. 1991. Microwave Aquametry – Needs and Perspectives. IEEE Transactions of Microwave Theory and Techniques. 39(5): 828-835.
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4.1.2 Determination of Ash in Processed Pineapple Products
Introduction The ash of foodstuff is the organic residue (such as Ca, Na, Cl and K) remaining after the organic matter has been burnt away. Hence, ash content can be determined by incinerating a known quantity of foodstuff, previously dried until constant weight is obtained. Ashing should be done at temperature exceeding 550°C, at which inorganic salt like alkali chlorides will volatilize. Moreover, a portion of the ash will fuse and enclose some carbon, preventing them from being ignited. Continuous heating of sample ensures final and constant weight was obtained.
Analytical techniques for providing information about the total mineral content are based on the fact that the minerals (the “analyte”) can be distinguished from all the other components (the “matrix”) within a food in some measurable way. The most widely used methods are based on the fact that minerals are not destroyed by heating, and that they have a low volatility compared to other food components. The three main types of analytical procedure used to determine the ash content of foods are based on this principle: dry ashing, wet ashing and low temperature plasma dry ashing. The method chosen for a particular analysis depends on the reason for carrying out the analys is, the type of food analyzed and the equipment available. Ashing may also be used as the first step in preparing samples for analysis of specific minerals, by atomic spectroscopy or the various traditional methods described below. Ash contents of fresh foods rarely exceed 5%, although some processed foods can have ash contents as high as 12%, e.g., dried beef.
Objective To obtain ash content in processed pineapple products
Materials Processed pineapple products: Sos Nanas Salija, Sos Nanas Pedas Al Barkah Enterprise and Kordial Nanas Mastuti; porcelain dish; desiccator; digital weighting machine; oven, Bunsen burner.
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Methodology Three porcelain dishes were dried in oven at 105°C overnight. The next day, before weight was measured, the dishes were put in desiccator for several minutes to ensure it attains room temperature. The dishes were weight several times for every 3 hours until consistent readings were obtained. The following amount of samples was inserted into three porcelain dished respectively: 10g of Sos Nanas Salija, 10g of Sos Nanas Pedas Al Barkah Enterprise, and 5g Kordial Nanas Mastuti. Samples were gently heated over the Bunsen burner until it stops fuming. The samples were then transferred into muffle furnace at 550°C until greyish or whitish ashes were obtained. The dishes were cooled in the desiccator and weighted soon after it had attained room temperature. The samples were weighted several times until constant reading was obtained. Results recorded.
% ash content = weight of ash X 100% weight of sample Results and Discussion
Sample Ref. No.
Weight of Dish (g)
Weight of Sample (g)
Final Reading (g)
Weight of ash (g)
% ash content
Sos Nanas Salija
21.42
5.08
21.58
0.16
3.15
Sos Nanas Pedas Al Barkah
19.20
5.12
19.35
0.15
2.93
Kordial Nanas Mastuti
20.95
5.02
20.96
0.01
0.20
Dry ashing method was used in this experiment. Ash content varies on different products; mainly influenced by the mineral contents of the fresh fruits used and the manufacturing processes. Food Act 1983 (amended 1985) and Food Regulation 1985 does not specify acceptable level of ash content in pineapple sauces and cordials. Due to its nature that are semi solid, ash content of the sauce will be higher than cordials and juices.
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Research by Camara et al. (1994) indicated ash content of fresh pineapple juices is between 0.163% and 0.414%. Fresh pineapple juices are high with K (average 96.68mg/100mL), Ca (14.59mg/100mL) and Mg (13.36mg/100mL). Other minerals traced in pineapple juices are Na, P, Fe, Mn and Zn. However, amount of these minerals as well as the ash content are slightly lower in processed pineapple products including sauces and cordials.
Conclusion Objective of this experiment was reached.
Reference Camara, M., Diez, C., and Torija, E. 1994. Chemical Characterization of Pineapple Juices and Nectars: Principal Component Analysis. Food Chemistry. 54(1): 93-100.
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4.1.3 Determining pH Value using Universal pH Indicator
Introduction Universal pH indicator (Figure 4.3) is a pH indicator that ranges from the number 1-14 (on the pH chart); to indicate the acidity or basicity of solutions. A universal indicator typically composed of water, methanol, propanol, phenolphthalein sodium salt, methyl red, bromothymol blue monosodium salt and thymol blue monosodium salt.
Figure 4.3: Universal pH indicator The colours that indicate the pH of a solution, after adding a universal indicator are: pH range Description
Colour
0-3 3-6 7 8-11
Strong acid Red Acid Orange/yellow Neutral Green Base Blue
11-14
Strong base
Purple
Wide range of pH test papers with distinct colours for each pH from 1 to 14 is available. Colour matching charts are supplied with the specific test strips. In this experiment pH indicator strips in Figure A are used.
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Materials Pineapple processed products (sauces, jams, cordial and canned products) and/or fresh pineapple; pH indicator strips.
Methodology Approximately 5g of processed pineapple products were taken. For fresh pineapple, it was first made into juices and approximately 10mL of juice will be used. Products were stirred well and the pH indicator strips are then dipped and left for a minute. The colour changes in the pH indicator strips are compared with the colour matching indicator provided to determine the pH value of the sample. The readings are repeated three times and average are calculated and recorded down. Aseptic measures applied throughout the process.
Reference http://en.wikipedia.org/wiki/Universal_indicator (170210)
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4.1.4 Determination of Acidity Level Using Titration Method
Introduction Titration is a common laboratory method of quantitative chemical analysis that is used to determine the unknown concentration of a known reactant. Becaus e volume measurements play a key role in titration, it is also known as volumetric analysis. A reagent, called the titrant or titrator, of a known concentration (a standard solution) and volume is used to react with a solution of the analyte or titrant, whose concentration is not known. Using a calibrated burette to add the titrant, it is possible to determine the exact amount that has been consumed when the endpoint is reached. The endpoint is the point at which the titration is complete, as determined by an indicator This is ideally the same volume as the equivalence point the volume of added titrant at which the number of moles of titrant is equal to the number of moles of analyte, or some multiple thereof (as in polyprotic acids). In the classic strong acid-strong base titration, the endpoint of a titration is the point at which the pH of the reactant is just about equal to 7, and often when the solution permanently changes colour due to an indicator. There are however many different types of titrations
Many methods can be used to indicate the endpoint of a reaction; titrations often use visual indicators (the reactant mixture changes colour). In this experiment, the simple acid-base titrations a pH indicator are used, such as phenolphthalein, which becomes pink when a certain pH (about 8.2) is reached or exceeded. Another example of indicator that can be used is methyl orange, which is red in acids and yellow in alkali solutions.
Objective To determine acidity level of processed pineapple products or fresh pineapple using titration method
Materials Burette; retort stand; conical flask and measuring cylinder; sodium hydroxide (NaOH) 0.1M (prepared prior of this experiment); distilled water and processed pineapple products (sauces, jams, cordials, marmalade and canned products) or fresh pineapple.
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Methodology 0.1M of sodium hydroxide are prepared prior of this experiment. For cordials and canned pineapple products (only the syrup are taken), 10mL of samples were taken while for others, 10g. Taken samples were transferred into 250ml conical flask. Two or three drops of phenolphthalein were added into the conical flask. With constant agitation, conical flask is titrated with 0.1M sodium hydroxide till the colour of the solution turns into pink. Results recorded.
Figure 4.4: Titration of the sample
% Acidity =
Volume of NaOH X 0.1M X 0.06404 gram/ml sample
x 100%
Results and Discussion For the purpose of this report, two pineapple sauces and two pineapple jams were tested.
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Sample/Code Sauce A QC/IKS20/10 Sauce B QC/IKS21/10 Jam A QC/IKS124/10 Jam B QC/IKS125/10
NaOH Initial (mL) 0.0 16.0 33.2 47.0 59.4 0.0 12.6 22.4 33.6 44.2 54.6 65.8
NaOH Final (mL) 16.0 33.2 47.0 59.4 72.6 12.6 22.4 33.6 44.2 54.6 65.8 76.4
NaOH Usage (mL) 16.0 17.2 14.0 12.4 13.4 12.6 9.8 11.2 10.6 10.4 11.2 10.6
Calculation (%) 0.17 0.18 0.15 0.13 0.14 0.13 0.10 0.12 0.11 0.11 0.12 0.11
Average 0.17%
0.13%
0.11%
0.11%
Pineapple sauces are more acidic compared to pineapple jams. The acidity of pineapple sauces is not due to the presence of microbes or free organic acids but to vinegar or other weak acids (as preservatives) typically added as the ingredients of sauces. High sugar/sorbitol content lowers the acidity of the jams.
Conclusion Objective of this experiment was reached.
Reference Ranken, M.D. and Kill, R.C. 1997. Food Industries Manual. Blackie Academic and Professional, London, UK.
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4.2 MICROBIOLOGY LABORATORY Food safety involves safeguarding food from anything that could harm the health of consumers. While high standards enables everyone to enjoy their food without illness, injury or other problems, poor standards can led to all kinds of harms and even death. As food safety is so important to everyone, food handler has legal obligations for keeping food safe to eat.
Most cases of food poisoning resulted from presence of large number of pathogenic bacteria that are living on the food. Other causes of food poisoning including viruses, mould and yeast, poisonous plant and chemicals or metals.
There are two types of illness linked to food: food poisoning and food-borne disease. Food poisoning is caused by consuming food contaminated by harmful substances or by harmful bacteria that are living on the food, while a food-borne disease is caused by consuming food or water that carries harmful microorganism.
Contamination is presence of something harmful or objectionable in foods which creates a risk of illness, injury or discomfort. Food contamination is caused by three groups of contaminants: physical, chemical and microbial properties. Sources of microbial contaminant including raw food, people, pests and pets, soil and water and food waste. Microbiological analysis was done to ensure the pineapple products are safe to be consumed during shelf life of the products.
The incidence of spoilage in canned foods is very low, but when it does occur, it is important to proceed with the investigation. Abnormalities on can/container usually indicate an abnormal product. During progressive spoilage, shape of the container may progress from normal to flipper, to springer, to soft or to hard swell. But it is noteworthy that buckling or denting, closing while cool, overfilling, or prolonged storage may also cause flipper or springer.
Microbial spoilage or hydrogen from reaction of acids with the metals of the cans may produce flipper, springer or swell. Summer temperature and high altitudes accentuate the 27
degree of swelling. Not all microorganisms that grow in canned foods causing can abnormality.
Spoilage within the can may also result from leakage or under-processing. Leakage occurs from cans defects, punctures or rough handling. Contaminated cooling water sometimes enters the interior through pinholes or poor seams. A viable mixed flora or rods and cocci are indicative of leakage and can be determined by can examination. Under-processing may occur because of deliberate undercooking to preserve a “fresher product”, fatly retort operations, excessive contamination for which normally adequate process are insufficient or accidental by passing retort operations. When the can contains a spoiled product and no vial microorganism, spoilage may have occurred before processing or the microorganism may have died during storage.
The parameters for the analysis and simple method to run the microbiological analysis are as follows:
Microbiological analysis Total bacteria count/total plate count
Purpose
Media
Organism
General viable and cultivation of microorganisms
Standard plate count agar (TPC)
All bacteria and microorganism
Moulds and yeasts counting
Cultivation and enumeration of moulds and yeasts
Potato dextrose agar (PDA)
Moulds and yeasts
Enumeration of Bacillus cereus
For the detection and enumeration of Bacillus cereus
Cereus selective agar base (BCA)
Bacillus cereus
Flat sour bacteria
For the detection of flat-sour thermophiles and mesophiles in food products
Dextrose tryptone broth
Flat sour bacteria
Coliform group (including E.coli)
Detection of coliforms or E.coli
Lauryl sulfate broth
Coliforms or E.coli
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The following specification for microbiological analysis is based on Malaysian Food Regulation 1985 and Official Method of Analysis AOAC International 17 th edition:
Minimum limit Analysis parameter
Canned Pineapple/ Pineapple Juice
Jam/Marmalade/ Pineapple Sauce
Total bacteria count (TPC: 37°C/48H)
< 1.0 x 102 cfu/g sample
< 1.0 x 103 cfu/g sample
Moulds and yeasts counting (PDA: 30°C/72H)
< 1.0 x 101 cfu/g sample
< 1.0 x 102 cfu/g sample
Enumeration of coliform (MPN method, LST: 37°C/48H)
<10 cfu/100 ml sample
<10 cfu/100 ml sample
Detection of E.coli (MPN method, BGLB: 44°C/48H)
nil
nil
Enumeration of Bacillus cereus (BCA: 37°C/48H)
< 1.0 x 10-1 cfu/g sample
< 1.0 x 10-1 cfu/g sample
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4.2.1 Preparation of Microbial Culture Media
Introduction Bacillus cereus Selective Agar developed by R. Holbrook and J.M. Anderson for the isolation and enumeration of Bacillus cereus in foods. It meets the requirements for a medium that is sufficiently selective to be able to detect small numbers of Bacillus cereus cells and spores in the presence of large numbers of other food contaminants. The medium is also sufficiently diagnostic that colonies of Bacillus cereus are readily identified and confirmed by microscopic examination.
Potato Dextrose Agar (PDA) is recommended by the APHA for plate counts of yeasts and moulds in the examination of foods and dairy products. It is also used for the stimula tion of sporulation (slide preparations), maintenance of stock cultures of certain dermatophytes and for differentiation of atypical varieties of dermatophytes by pigment production. PDA is a fungal media (common organisms that can be cultured on PDA are yeasts such as Candida albicans and Saccharomyces cerevisiae and moulds such as Aspergillus niger) and does not contain agar.
Plate Count Agar (PCA) also known as Total Plate Count (TPC); is made according to the American Public Health Association (APHA) formulation. The composition of plate count agar may vary, but typically it contains 0.5% peptone, 0.25% yeast extract, 0.1% glucose, 1.5% agar; pH adjusted to neutral at 25°C. They are recommended to assess or to monitor "total" or viable bacterial growth of a sample and may also be used to determine the sanitary quality of foods, water and other materials. PCA is not a selective medium. Plate count broth does not contain agar.
Lauryl Sulphate Broth, which is also known as Lauryl Sulfate Tryptose Broth, is used for the detection of coliform organisms in materials of sanitary importance. Peptone (the main component) provides essential growth substances, such as nitrogen and carbon compounds, sulfur and trace ingredients. The potassium phosphates provide buffering capacity. Sodium chloride maintains osmotic equilibrium. Lactose provides a source of fermentable
30
carbohydrate for coliform organisms. The fermentation of lactose with gas formation is a presumptive test for coliforms.
Brilliant Green Bile Broth (or Brilliant Green Lactose Bile Broth) is used for the detection of coliform organisms in foods, dairy products, water and wastewater, as well as in other materials of sanitary importance. Brilliant Green Bile Broth contains two inhibitors of both gram-positive and selected gram-negative organisms: i.e. oxgall and brilliant green dye. Organisms, primarily coliforms, which are resistant to the action of the inhibitors and which ferment the lactose, are able to replicate in this medium. Fermentation is detected by gas production. Gas production within 48 ± 3 hours is considered positive evidence of fermentation by coliform bacilli.
Materials Plate count agar powder, potato dextrose agar powder, Bacillus cereus selective agar powder, lauryl sulphate broth powder, Brilliant Green bile broth powder, 1000mL and 600mL beakers, screw cap test tube, Durham’s tube, spatulas, hot plate/magnetic stirrer, digital weighting machine, sterile distilled water, pH meter, 0.5M NaOH, 0.5M HCL, 1000mL Schott bottles.
Methodology Bacillus cereus Selective Agar 47.8g of Bacillus cereus selective agar powder (Figure A) was dissolved in a litre of sterile distilled water on the hot plate. pH of the solution was adjusted to 7.2 ± 0.2 by adding NaOH or HCL and was immediately transferred into the Schott bottle to be autoclaved at 121°C for 15 minutes. Prepared medium was stored in 4°C chiller.
Potato Dextrose Agar 39.0g of potato dextrose agar powder was dissolved in a litre of sterile distilled water on the hot plate (Figure B). pH of the solution was adjusted to 5.6 ± 0.2 by adding NaOH or HCL and was immediately transferred into the Schott bottle to be autoclaved at 121°C for 15 minutes. Prepared medium was stored in 4°C chiller.
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Plate Count Agar or Total Plate Count 22.5g of plant count agar powder was dissolved in a litre of sterile distilled water on the hot plate. pH of the solution was adjusted to 7.0 ± 0.2 by adding NaOH or HCL and was immediately transferred into the Schott bottle to be autoclaved at 121°C for 15 minutes (Figure C). Prepared medium was stored in 4°C chiller.
Lauryl Sulphate Broth 17.8g of lauryl sulphate broth powder was dissolved in 500mL of sterile distilled water on the hot plate. pH of the solution was adjusted to 6.8 ± 0.2 by adding NaOH or HCL. Next, it was evenly distributed (9mL) into screw cap test tubes filled with Durham’s tube. The tubes were then autoclaved at 121°C for 15 minutes. Prepared medium was stored in 4°C chiller.
Brilliant Green Bile Broth 20.0g of Brilliant Green bile broth powder was dissolved in 500mL of sterile distilled water on the hot plate. pH of the solution was adjusted to 7.4 ± 0.2 by adding NaOH or HCL. Next, it was evenly distributed (9mL) into screw cap test tubes filled with Durham’s tube. The tubes were then autoclaved at 121°C for 15 minutes. Prepared medium was stored in 4°C chiller.
The recommended shelf-life of prepared culture media varies considerably. Screw-capped bottles of nutrient broth and agar can be stored for 6 months at low ambient temperature (12-16°C). It is important to store all media away from light.
Aseptic methods applied in all procedures.
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Figure 4.5
Figure 4.6
Figure 4.7
Powders of microbial culture media were first weighted (BCA shown in Figure 4.5) then dissolved in sterile distilled water on the hot plate (Figure 4.6 shows PDA). After pH was adjusted, medium were ready to be transferred (TPC shown in Figure 4.7) into Schott bottles for autoclaving followed by storage in the chiller. References http://www.bd.com/ds/technicalCenter/inserts/Plate_Count_Agar_Standard_Methods_Aga r.pdf (080110) http://www.bd.com/ds/technicalCenter/inserts/Potato_Dextrose_Agar.pdf (080110) http://www.oxoid.com/UK/blue/prod_detail/prod_detail.asp?pr=CM0617&org=9&c=UK&la ng=EN (080110) http://www.bd.com/ds/technicalCenter/inserts/Lauryl_Tryptose_Broth.pdf (080110)
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4.2.2 Preparation of Ringer Solution, Food Homogenate, and Dilution Series
Introduction Ringer solution is an aqueous solution containing the chlorides of sodium and potassium and calcium that is isotonic to animal tissues; used to correct dehydration and (in physiological experiments) as a medium for in vitro preparations. This solution was invented by Sydney Ringer - she discovered this solution keeps an isolated frog heart beating for a longer period of time (Beck, 2000). However, according to Frank (1992), it may not optimal for microbiological purposes. He suggested 0.1% casein peptone (tryptically digested), 0.85% NaCl and pH 0.7 after sterilization.
Stomaching is acceptable as an alternative to blending in preparing the food sample homogenate (Ito and Downes, 2001). But according to data presented by Andrews et al. (1978) on 30 types of foods tested, the efficiency of the stomachers varies according to the type of food being examined. Since most of pineapple products tested is either in liquid or semi-solid form, stomaching is the most feasible way to make food homogenate.
A serial dilution is simply a series of simple dilutions which amplifies the dilution factor quickly beginning with a small initial quantity of material (i.e. bacterial culture, a chemical, orange juice, etc.). The source of dilution material for each step comes from the diluted material of the previous. In a serial dilution, the total dilution factor at any point is the product of the individual dilution factors in each step up to it.
Materials Stomacher, Stomacher bags, digital weighting machine, shaker, magnetic stirrer, pH meter, pipette (1-10mL), test tube, universal bottles, 250mL Schott bottles, Ringer solution tablets, alcohol (for swabbing), 0.5M NaOH, 0.5M HCL, and processed pineapple products such as sauces, cordial, or canned products. Optional: can opener, knife, spatula, and forceps.
34
Methodology Preparing Diluent Solution - Ringer Solution Two Ringer tablets were diluted in a litre of sterile distilled water by using magnetic stirrer. pH was then adjusted to 7.0 ± 0.2 by adding NaOH or HCL. The solution was then distributed into Schott bottles (225mL per bottle) and universal bottles (9mL per bottle) (Figure 4.8), before autoclaved at 121°C for 15 minutes. Ringer solution was then stored in 4°C chiller.
Figure 4.8: Ringer solution was transferred into universal bottles
Preparing Food Homogenate Twenty-five grams of sample was transferred into the Stomacher bag. For canned pineapple products (Figure 4.9), a few slices of pineapple were first cut into smaller pieces up to 16g and then the syrup was added to make up 25g. Next, 225mL diluent solution (Ringer solution) prepared earlier in the Schott bottle was added. The bag was then put in Stomacher for two minutes homogenation process.
Figure 4.9: Canned pineapple products 35
36
Dilution Series After two minutes, food homogenate ready to be used. By using pipette, one millilitre of food homogenate was transferred into a universal bottle containing 9mL of Ringer solution and labelled as 10-2 (or Dilution 2; 10-1 is Dilution 1 which is the food homogenate). Content of the bottle was then mixed using shaker for approximately 10 seconds. One millilitre of 10-2 was pipetted into a new universal bottle containing 9mL of Ringer solution to make 10 -3 dilution. Again, content of the bottle was mixed using shaker for approximately 10 seconds. Similar processes can be repeated if more dilution series are needed.
All processes were done in laminar airflow and aseptic methods applied.
References Andrews, W.H., Wilson, C.R., Poelma, P.L., Romero, A., Rude, R.A., Duran, A.P., McClure, F.D. and Gentile, D.E. 1978. Usefulness of the Stomacher in a Microbiological Regulatory Laboratory. Applied Environmental Microbiology. 35(1): 89–93. Beck, R.W. 2000. A Chronology of Microbiology in Historical Context. ASM Press, Washington, USA. Frank, H.K. 1992. Dictionary of Food Microbiology. Behr’s Verlag, Hamburg, Germany. Ito, K. and Downes, F.P. 2001. Compendium of Methods for the Microbiological Examination of Foods. American Public Health Association, Washington, USA. http://abacus.bates.edu/~ganderso/biology/resources/dilutions.html (080110)
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4.2.3 Microbial Identification and Enumeration using Pour Plate Method
Objective To identify availability and quantity of various microbes in different types of microbial culture media.
Materials Micropipette (100-1000µL), consumable petri dishes, Bunsen burner, shaker, incubator 25°C and incubator 37°C. The following materials were prepared prior of this experiment: universal bottles filled with Ringer solution; food homogenate of canned pineapple slices Lee Pineapple Co. Pte. Ltd. - reference number L34/34, L60/60, L96/96, and L101/102; microbial culture media: BCA, PDA, TPC and lauryl sulphate broth.
Methodology Consumable petri dishes were first labelled as follows:
L34 P-1 3.
…where L34 represent sample reference number; P-1 referring to medium-dilution series: P-1 is PDA and Dilution 1 (10-1), P-2 is PDA and Dilution 2 (10-2), and so on (BCA = B; TPC = T); while 3. loosely refers to experiment date (January 3rd). Similar labelling methods applied on screw cap test tubes (filled with lauryl sulphate broth) as well. Three dilution series are made for all four samples tested.
As the serial dilutions of the materials tested are prepared, 1mL volume are transferred into the petri dishes and mixed with liquefied medium as labelled. Petri dishes filled with TPC and BCA medium were then incubated in incubator 37°C for 3-4 days while PDA were incubated for 4-5 days in incubator 25°C.
Colonies are formed both on surface and in the depth of the medium. The count is calculated from the mean count of a number of plates. For lauryl sulphate broth in screw
38
cap test tubes, medium turbidity and presence of bubbles were observed. All processes were done in laminar airflow and aseptic methods applied.
Results and Discussion
Figure 4.10: Petri dishes after several days of incubation. Plate with numerous microbial growth showed changes in colour
39
Figure 4.11: Colonies formed several days after incubation. Presence of microbes in Dilution 2 (10-2) and Dilution 3 (10-3) was considered insignificant if: a) Dilution 1 (10-1) does not exhibit any microbial growth, b) number of colonies is larger than the previous dilution series BCA Sample
10-1
10-2
10-3
L34/34
< 1.0 x 10-1
< 1.0 x 10-2
< 1.0 x 10-3
L60/60
< 1.0 x 10-1
< 1.0 x 10-2
< 1.0 x 10-3
L96/96
< 1.0 x 10-1
< 1.0 x 10-2
< 1.0 x 10-3
L101/102
< 1.0 x 10-1
< 1.0 x 10-2
< 1.0 x 10-3
No evident amount of Bacillus cereus identified in all four samples tested.
PDA Sample
10-1
10-2
10-3
L34/34
< 1.0 x 10-1
< 1.0 x 10-2
< 1.0 x 10-3
L60/60
< 1.0 x 10-1
< 1.0 x 10-2
< 1.0 x 10-3
L96/96
< 1.0 x 10-1
< 1.0 x 10-2
< 1.0 x 10-3
L101/102
< 1.0 x 10-1
< 1.0 x 10-2
< 1.0 x 10-3
No evident amount of yeast or moulds identified in all four samples tested.
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TPC Sample
10-1
10-2
10-3
L34/34
< 1.0 x 10-1
< 1.0 x 10-2
< 1.0 x 10-3
L60/60
< 1.0 x 10-1
< 1.0 x 10-2
< 1.0 x 10-3
L96/96
< 1.0 x 10-1
< 1.0 x 10-2
< 1.0 x 10-3
L101/102
< 1.0 x 10-1
< 1.0 x 10-2
< 1.0 x 10-3
No evident amount of bacteria identified in all four samples tested.
Lauryl Sulphate Broth Sample
10-1
10-2
10-3
L34/34
nil
nil
nil
L60/60
nil
nil
nil
L96/96
nil
nil
nil
L101/102
nil
nil
nil
No evident amount of coliforms or E. coli identified in all four samples tested.
Conclusion Objective of this experiment was reached.
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4.2.4 The Use of 3M™ Petrifilm™ in Identification of E. coli/Coliform, Aerobic Microbes and Yeast and Mould.
.
Introduction The 3M™ Petrifilm™ E. coli/Coliform Count (EC) Plate is a sample-ready-culture-medium system which contains Violet Red Bile (VRB) nutrients, a cold-water-soluble gelling agent, an indicator of glucuronidase activity, 5-bromo-4-chloro-3-indolyl-b-D-glucuronide (BCIG) and a tetrazolium indicator that facilitates colony enumeration. Petrifilm EC plates are used for the enumeration of E. coli or coliform in the food and beverage industries. Petrifilm EC plate components are decontaminated though not sterilized.
The 3M™ Petrifilm™ Aerobic Count (AC) Plate is a sample-ready-culture-medium system which contains Standard Methods nutrients, a cold-water-soluble gelling agent and a tetrazolium indicator that facilitates colony enumeration. Petrifilm AC plates are used for the enumeration of aerobic bacteria in the food and beverage industries. Petrifilm AC plate components are decontaminated though not sterilized.
The 3M™ Petrifilm™ Yeast and Mould (YM) Count Plate is a sample-ready culture medium system which contains nutrients supplemented with antibiotics, a cold-water-soluble gelling agent, and an indicator that facilitates yeast and mould enumeration. Petrifilm YM plates are used for the enumeration of yeast and mould in the food and beverage industries. Petrifilm YM plate components are decontaminated though not sterilized.
The use of 3M™ Petrifilm™ is convenient especially when fast results are needed and there are limited spaces in incubators, since the petrifilm is a small and thin layer of paper. Petrifilm plates are designed to be as accurate as conventional plating methods. However, it is very expensive.
Materials 3M™ Petrifilm™ E. coli/Coliform Count (EC) Plate, 3M™ Petrifilm™ Aerobic Count (AC) Plate, The 3M™ Petrifilm™ Yeast and Mould (YM) Count Plate, food homogenate (prepared prior of this experiment) 42
Methodology 3M™ Petrifilm™ E. coli/Coliform Count (EC) Plate Petrifilm EC plate was put on a flat, level surface. Top film was lifted and at the same time, 1mL of sample suspension was dispensed onto the centre of bottom film (Figure 4.12). The top film was then rolled onto the sample to prevent air bubbles. Plastic s preader with the flat side was placed down on the centre of the plate. It was then pressed gently on the centre to distribute the sample over the entire plate growth area before the gel is formed. Several minutes after the gel was formed, plate was incubated in a horizontal position.
Figure 4.12: 1mL of food homogenate was dispensed onto the centre of bottom film.
3M™ Petrifilm™ Aerobic Count (AC) Plate Petrifilm AC plate was put on a flat, level surface. Top film was lifted and at the same time, 1mL of sample suspension was dispensed onto the centre of bottom film. The top film was then dropped onto the sample. Plastic spreader with the recessed side was placed down on the centre of the plate. It was then pressed gently on the centre to distribute the sample over the entire plate growth area before the gel is formed (Figure 4.13). Several minutes after the gel was formed, plate was incubated in a horizontal position.
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Figure 4.13: Plastic spreader was used to evenly distributing the sample throughout the petrifilm. 3M™ Petrifilm™ Yeast and Mould (YM) Count Plate Petrifilm YM plate was put on a flat, level surface. Top film was lifted and at the same time, 1mL of sample suspension was dispensed onto the centre of bottom film. The top film was then dropped onto the sample. Plastic spreader with the recessed side was placed down on the centre of the plate. It was then pressed gently on the centre to distribute the sample over the entire plate growth area before the gel is formed. Several minutes after the gel was formed, plate was incubated in a horizontal position.
All processes were done in laminar airflow and aseptic methods applied.
Reference Manuals of 3M™ Petrifilm™ Aerobic Count (AC) Plate, 3M™ Petrifilm™ Yeast and Mould (YM) Count Plate and 3M™ Petrifilm™ E. coli/Coliform Count (EC) Plate printed by 3M (2008) http://en.wikipedia.org/wiki/Petrifilm (260110)
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4.3 GRADING LABORATORY
Figure 4.14: Canned pineapple products
MPIB accepts 30 canned pineapple products every week from the registered factory. The sample taken from an inspector from a cannery shall be grouped, examined and tested. Every canned pineapple is graded continuously start from “Fixed Standard” till “Quality Standard” until finish based on grade whether it is “Fancy”, “Canadian” and “Choice”.
Grading analysis is done to ensure the quality of canned pineapple product based on “Fixed Standard” and “Quality Standard” parameter.
Following are the parameter analysis:
“Fixed Standard” Net Weight Vacuum Headspace Syrup Strength Number of Pieces Drained Weight
“Quality Standard” Depth of Color Uniformity of Color Uniformity of Cut Absence of Defect Texture Flavor Clarity of Medium
45
4.4 FOOD PROCESSING LABORATORY
4.4.1 Development of Less-Sugar Pineapple Jam
Introduction Seven grams of less-sugar jams or fruit spread will have about 8 calories per teaspoon, compared with the 16 calories of full-sugar jams/spreads (Schmidt, 2003). As an energy source, sorbitol (sugar replacer in this experiment) was absorbed slowly and incompletely, and requires little or no insulin for metabolism. That’s why it has special importance for people suffering from adiposity and pancreatic diabetes.
Sweetness of sorbitol varies from 25 percent to 100 percent as sweet as sugar. They also aren’t cavity-promoting either. However it costs almost twice the price of sugar (Duyff, 2006)
Pineapple contains little or no pectin so pectin must be added when making jam. Pineapples contain the enzyme bromelain, which is a proteolytic enzyme that breaks down proteins. This can cause problems for operators’ hands which are in contact with the juice for long periods. During cutting operations, gloves should therefore be worn and washed each day.
According to Food Act 1983 and Food Regulation 1985, jams may contain permitted preservative, colouring, flavouring and food conditioner. Jams must also contain not less than 35% fruit. Citric acid is not a preservative; it is added to adjust the pH. Jams give a gel when there is the correct ratio of pectin to water and the pH is between 2.5-3.45. The optimum pH to give a good gel is pH 3.0.
Objective To develop less-sugar pineapple jams that maintains natural taste of pineapple and has favourable attributes as regular jams.
46
Materials Pineapple cultivar Josaphine, sorbitol, pectin, citric acid, potassium sorbate, purified water. Other apparatus: jam bottles, pH paper, stove and pot (to sterilize jam bottles), blender.
Methodology Two formulations of less- sugar pineapple jams were developed:
Formulation A Pineapple Sorbitol Pectin Citric acid Potassium sorbate Water
350.0g (35%) 530.0mL 5.0g 3.5g 2.5g 101.5mL
Formulation B Pineapple Sorbitol Pectin Citric acid Potassium sorbate Water
430.0g (45%) 530.0mL 36.65g 3.5g 0.25g -
Pineapple pieces (in Formulation A), already made into fruit pulp, was slowly boiled with water for approximately 10 minutes. For Formulation B, pineapple fruit pulp was warmed for several minutes. With constant agitation, sugar/sorbitol were gradually added and heating temperature was closely monitored to be around 40-50°C. After all sugar/sorbitol were added, citric acid (pH was adjusted to 3), pectin and potassium sorbate were added. The “paste” was continuously stirred for several minutes, and then was let cool for several minutes before it was transferred into jam bottles.
Results and Discussion Jams of Formulation A (final weight: 500g/2 jars) are little bit sloppy and thin. This may due to high water content and lesser amount of pectin, known as thickening agent and stabilizer. It is also not very sweet. It is light brown in colour.
47
Figure 4.15: Jam of Formulation B
Jams of Formulation B (final weight: 500g/2 jars) are fully solidified (due to higher amount of pectin used) and light yellow in colour. It is sweeter than Formulation A as higher amount of pineapple were used and no water added. This also resulted in relatively strong pineapple flavour and odour which may not good for the shelf life and consumer preferences to the product.
Conclusion Objective partially reached: Formulation A produced undesirable product characteristics while relatively strong pineapple flavour and odour produced by Formulation B may have impact in its marketability and shelf life. Further research needed.
References Schmidt, A. 2003. Chef’s Book of Formulas, Yields and Sizes. John Wiley & Sons, New Jersey, USA. Duyff, R.L. 2006. American Dietetic Association Complete Food and Nutrition Guide. John Wiley & Sons, New Jersey, USA.
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4.4.2 Development of High-Fibre Pineapple Cookies
Introduction Malaysian eats a lot of refined foods such as white rice and flour. These foods do not contain much fibre, and so many people suffer from health problems such as constipation. Pineapple contains fibre. Fibre is needed to help the intestines and bowels work properly. Eating foods high in fibre, such as vegetables and fruits, gives the body the fibre it needs.
Objective To develop high-fibre pineapple cookies that maintains natural taste of pineapple, crunchy, and has favourable attributes as regular pineapple cookies.
Materials Butter, sugar, salt, egg, pineapple flavouring, flour, baking soda, blended and dried pineapple pulp (prepared prior of this experiment). Other apparatus: oven, bowl, mixer/blender.
Methodology Ingredients were weighted:
Ingredient Butter Sugar Salt Egg Pineapple flavouring Flour Baking soda Dried pineapple fibre
Mass (g) 120.0g 140.0g 2.5g 53.0g (an egg) 1.0g 300.0g 9.0g 20.0g
Butter, sugar and salt were mixed in the bowl using mixer/blender, followed by egg and pineapple flavouring. With constant stirring, flour, baking soda and pineapple pulp were added. Dough produced then shaped into cookie form and were baked in oven at 180-200°C for 15-20 minutes. 49
Result and Discussion
Figure 4.16: Cookies are golden yellow in colour, sweet and crunchy.
Conclusion Objective of this experiment was reached.
Reference http://www.fao.org/wairdocs/x5425e/x5425e0a.htm (040210)
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CHAPTER 5 SUGGESTION AND RECOMMENDATION
Based on my 15 weeks experience, I’ve concluded that Product Development and Downstreaming Division of Malaysian Pineapple Industry Board (MPIB) are on the right track achieving their short and long term goals; provided that they continues to cater client’s request on the timely manner, consistently improve workflow efficiency by optimizing the usage of information and communication technology (ICT) and currently available laboratory hardware, and strengthening knowledge and skills of its members through professional consultation or training programme.
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CHAPTER 6 CONCLUSION
During 15 weeks of industrial training at MPIB, I have learned a lot of things that prepared me with working experiences such as how microbiology laboratory operates, how to do chemical analysis and how to grade canned pineapple products based on rules and regulation in Food Act (1983) and Food Regulation (1985). All analysis were run to ensure locally-distributed or exported pineapple products are safe and in good condition. Moreover, I also had given an opportunity to visit the pineapple farm at Nilai and Malaysia’s biggest canned pineapple manufacturer, Lee Pineapple Co Pte. Ltd. - both receives advice, consultation and distribution assistance from the MPIB. I’ve also taken part in mini seminar of method validation in chemistry and microbiology analysis . I also learned how to work as a team and other practical and real-world situation of which are not taught in the classroom.
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Josapine model farm at Nilai, Negeri Sembilan.
53
Lee Pineapple office
Lorries were weighed at the cannery gate
Grader machine
Grader machine viewed from left
Pineapple separated according to sizes.
54
Fruits are peeled and cored using peeling machine
Fruit cutting done by machines
...filled into cans
...filled with syrup
...pass through steam exhauster
55
Cans are sealed by machine with the capacity of 60 to 65 cans per minute
Sealed cans are pasteurized, cooled and dried in the cookercooler dryer unit
Final products should be stored at 28-30°C for 2 weeks to ensure the quality before delivery
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