ORANGE-PINEAPPLE-JAM-procedure-lab-report

ORANGE PINEAPPLE JAM
 OVERVIEW

WHAT IS JAM?
- Jam, also known as puree made from fruit puree, can be used alone or mixed with many types
of fruit, fresh fruit puree or semi-processed fruit puree can be used with a high concentration of
sugar. Although each country has different processing methods, but in general, jam is made from
citrus fruits such as oranges, lemons, grapefruits, apples, etc. and from the skin of some fruits.
That plant contains a lot of pectin - the gel-forming agent for the product. How easy jam is to
make depends on the amount of pectin contained in the fruit, such as oranges, lemons,
grapefruits, apples, etc., which freezes very well. Others such as strawberries, grapes... need to
add pectin to support freezing. In Vietnam, because consumers do not like products with high
sweetness, jam is only used as a beverage, and the quantity consumed is small.
 MATERIALS
1. Pineapple

Pineapple, scientifically known as Ananas Comosus Merr or Ananas Sativus sehult - is a tropical
specialty, although it ranks 10th in the world in terms of output in fruit trees, but in terms of
quality and taste, it ranks first. and is known as the "king of fruits".
2. Distribution

In Vietnam, it was previously grown in the Northern region, concentrated in some localities such
as Vinh Phuc, Ha Bac, Tuyen Quang, Lao Cai, Yen Bai, Thanh Hoa, Nghe An. However,
currently, in the South, pineapple trees give the highest efficiency. There are about 60-70
different pineapple varieties in the world, but they can be divided into three main types:
Queen type: Fruit flesh is dark yellow, crispy, natural aroma, sweet taste. Queen pineapple has
small size, medium fruit weight, convex eyes. Flowering pineapple (Western pineapple) in our
country belongs to this category. This is the highest quality pineapple and is currently the main
source of raw materials for processing in our country.
Cayenne: The flesh is ivory yellow, watery, less aromatic and less sweet than flower pineapple.
Cayenne pineapple has a large fruit size, with fruit weighing up to 3kg, so in our country it is

also called Doc Binh pineapple. In Hawaii, mainly Cayenne Liss is grown for canning. In
Vietnam before, few pineapples were grown, concentrated in Phu Quy (Nghe An) and Cau Hai
(Vinh Phu). Although the quality is not as good as the flower pineapple, due to the high yield,
this type of pineapple is now of great significance in production.
Spanish: Medium in size between Queen and Cayenne, the fruit is pale yellow with white spots,
deep pineapple eyes, sour taste, less aromatic and more watery due to Queen pineapple. The
varieties of pineapple, honey pineapple in our country belong to this category. Latin American
countries, especially the Caraip region, grow many varieties of this pineapple. In Vietnam before,
pineapple was grown a lot in the North, mainly in Tam Duong district (Vinh Phuc), accounting
for 60-70% of the output of the whole North.
PROCEDURE

Pineapple Jam

Peel and slice fruits

Add sugar, pectin and acid citric

Select pineapple and orange

Crush pineapple and chop
orange

Package and label pineapple jam

Wash these fruits

Heat the mixture

Insulation


 EXPLAINING PROCESS
1. Select
1.1. Purpose
- Selecting to choose quality pineapples suitable for processing requirements.

Requirements of pineapples put into processing are: Lush, not crushed, rotten…
Having appropriate ripeness (not too green, not too ripe): high sugar content, organic
acids, aromatics, colorants meet the requirements of the processing process.


1.2. The changes occurring in the process
- Physical change: after being selected, pineapples will have a change in size,
-

hardness…
Chemical changes: composition of nutrients in pineapple, water content. Sensory
changes: smell, color.

2. Washing
2.1. Purpose
- Use a large amount of water to remove sand, insects, microorganisms ... clinging to

the pineapple. The general rule is to soak in water for impurities (inorganic and
-

organic) to disintegrate, use a brush to rub the surface of the shell.

Requires raw materials after washing to be clean, not crushed, with little loss of
nutrients.

2.2. Changes in the process
- The physical and chemical changes... occur insignificantly.
3. Peeling
3.1. Purpose
- To remove unused parts on pineapple such as skin, pineapple eyes ...
- It is easy for the following stages to collect fruit juice.
3.2. Changes in the process
- The respiration rate of pineapples increases rapidly because the juice secreted on the

surface increases the oxidation reaction.
4. Crush
4.1. Purpose
- To extract the juice contained in pineapple.
- Reduce the size of raw materials.
- Creates good conditions for heat transfer to raw materials
4.2. Variations in the process
- Physical and chemical: Reduce the smell of the product, accelerate the
-

dehumidification rate.
Biochemistry: Oxidation reactions take place faster and stronger.
Biology: Increases the amount of microorganisms in the juice.

5. Mixing
5.1. Purpose
- Increases product quality (sensory and nutritional)

-

Depending on the consistency of the product, the ratio of sugar mixed into the fruit
puree is regulated. Although the consistency is different, the mixing ratio is different,

but all types of jam have a dryness of 66 - 67%.
5.2. Procedure
- To increase the freezing, can add pectin.


-

Mix pectin into the product with a ratio of not more than 2% of dry pectin compared

-

to the weight of the fruit.
First dissolve powdered pectin in cold water in a weight ratio of 1:19 and leave for a

day for pectin to soak in water and expand.
6. Concentration
6.1. Purpose
- Facilitates pectin and sugar to dissolve good gel for the product.
- Heat up time as fast as possible. If this heating is for the purpose of sterilization, the
product temperature should be at least sufficient to kill microorganisms for a short
time. From here the product is canned in a hot state and does not require additional
pasteurization after sealing.
6.2. Procedure
- After putting the fruit puree into the pot, let the stirrer operate. When the pure

reaches 16-18% dryness, add sugar (crystal sugar needs to be very pure and sifted),
-

continue to cook until satisfactory.
If the fruit puree is too thick, then only half of the sugar is needed at first, when it
reaches 40-45% of dryness, add the sugar. That way the cooking time will be shorter

-

than adding the puree and sugar in the first place.
If using sulphated pure, because SO2 needs to be reduced, the purine must be cooked

first, then added sugar to remove sulfite easily.
7. Filling bottles
7.1. Purpose
- The process of putting raw materials into the packaging and pouring the liquid to
perfect create the final product.
7.2. Procedures
- Put the semi-finished product into a well-washed glass glue jar.
- Pour the semi-finished product to the allowable level of the glass jar.
8. Clamping the lid
- Completely isolated from the air environment and external microorganisms, which
-

have an important influence on the shelf life of food and the quality of the product.
Before sealing, the lids of the cans must be washed, sterilized and used immediately.

Avoid re-contamination, affecting the quality and shelf life of products.
9. Pasteurization
9.1. Purpose

- Kill the microorganisms left in the product to prolong the shelf life of the product.
- Because the product is pureed jam, it belongs to the group of products with high
sugar concentration and acidity (pH<4.5), so the heat resistance of thermophilic
bacteria is reduced, so it is only necessary to pasteurize without sterilization.


-

In addition, because the product contains many vitamins, sterilization will destroy the

vitamins and cause darkening, reducing the quality of the finished product.
- Pineapple jam pasteurization mode is: 15 – 10 – 10 at 90°C
9.2. Meaning of pasteurization mode
- 15 is the time (minutes) to raise the temperature to 90°C (unit: minutes).
- 10 is the time (minutes) we keep the product to be pasteurized at that temperature.
- 10 is the time (minutes) to cool down.
10. Insulation
- After cooling, the product is dried before being put into the insulation warehouse.
-

Insulate for 10 to 15 days at a temperature of 25-300C.
Insulation to stabilize the quality of ingredients in pineapple jam and early detect
damaged products to remove to avoid unsafe for consumers.


 IMPORTANT THINGS TO CONSIDER
- Select fruit which is well ripe. Do not use fruits that are over ripe. Remove any damage
-

or bruised pieces of the fruit.

Either fresh or frozen fruits can be used to make jam.
Wipe or wash and thoroughly drain fruit as necessary before use.
Never fill pan more than one third (1/3) full. Make jams in smaller rather than large

-

amounts. Two to three kilograms of fruit is a good amount to handle.
Gently boil fruit with little water if required until pulpy add sugar slowly and stir in until
dissolved boil rapidly (fast). Stir occasionally during this time to prevent jam sticking to

-

bottom of saucepan. • Use a wooden spoon for stirring.
Timing when jam is ready must be decided by testing, as condition of fruit, speed of
boiling and size of pan will affect the result test frequently to determine when setting

point has been reached. Remove the pan from the heat while testing.
- Carefully skim the scum from the jam at the beginning of or end of cooking.
 EXPLANATION
- Citric acid: A sharp-tasting acid. The acidic pH of citric acid makes it useful as a food
preservative and preserves the color of the food since it significantly slows the oxidation.
Since many bacteria are unable to grow in an acidic environment, citric acid is often added
to jams, jellies, candy, canned foods, and even meat products as a form of preservation.
Citric acid adds a sour taste to dishes and has a slightly tart, refreshing flavor, which
-

balances the sweetness in jam.
Pectin: The pectin molecules in raw, uncut fruit have an alkaline negative charge, which
causes them to repel each other and to bond with water. When fruit is chopped and
cooked to make preserves, acids in the fruit are released. This acid neutralizes some of

the negative charges, allowing the pectin molecules to repel each other less. In the case of
preserves thickened with HM pectin, added sugar attracts water molecules, bringing the
pectin chains closer together to form a loose, fluid matrix. As the mixture cools, it gels
into a firmer mesh-like network that cradles and supports the liquid and dissolved sugar.
To most of us, that firmed-up network is called jelly, but in chemistry, it’s called a sugaracid-pectin gel because sugar and acid are required to bond and gel the molecules in HM
-

pectin.
Sugar: Sugar used in pineapple jam production technology is type of common sugar in
nature. It is abundant in sugar beets, in sugarcane, and in the leaves, stems, roots, and
fruits of many plants. Saccharose is a soluble sugar, but it is very important for human
nutrition. Sugar is added to jam not only to increase sweetness but also to preserve
products. After the sugar component reaches a certain concentration, there will be a great
osmotic pressure, thereby inhibiting the growth of microorganisms, reaching the purpose
of preservation. The antioxidant effect is another effect of food sugar. The sugar solution
prevents the uptake of oxygen, the increase in the concentration of the sugar solution is
inversely proportional to the solubility of oxygen in the sugar solution, i.e. the higher the
concentration of the sugar solution, the more dissolved the oxygen. short. The antioxidant
effect is another effect of food sugar. The sugar solution prevents the uptake of oxygen,
the increase in the concentration of the sugar solution is inversely proportional to the
solubility of oxygen in the sugar solution, i.e. the higher the concentration of the sugar

-

solution, the more dissolved the oxygen. short.
63-65oBrix: The Brix value can affect the jam’s gel strength and minimize syneresis. The
addition of sugar will trigger gelation, which could be beneficial in reducing jam
cystallisation. The increased reducing sugar solubility caused by saccharose inversion,

which caused the jam to have a very hard gel consistency, explains the higher amount of
total sugar (higher Brix value) contained in products. As a result, low quality jam will be
made. Besides that, pH value is relevant because it ensures the jam’s shelf stability during
storage. It is also necessary to achieve the jam’s desired tartness. Food acid can also
prevent the growth of microorganism that could cause spoilage due to the low pH
produced.


-

Hot filling: Hot filling is the process of sterilizing the product and inside of a bottle or
container and cap or closure in order to ensure the safety of the product and prolong its
shelf life. Without hot filling, harmful bacteria in the bottle or liquid could damage or
contaminate the product, making it unsafe to consume or causing it to go bad before it
should. This process will allow for a longer shelf life, resulting in fewer discarded
products. Hot filling can be done with glass or certain types of tough plastics that can
withstand the high temperatures needed to thoroughly sterilize the bottle.

-

Pasteurization: Pasteurization is the treatment of a food or beverage product to make it
safe for consumption and to improve its shelf life. Unlike sterilization, which uses hightemperature treatment to eliminate all microorganisms, resulting in a product that can be
stored indefinitely at room temperature, pasteurization is carried out at lower
temperatures and aims to reduce the overall microbial population to acceptable levels that
can be maintained at refrigerated temperatures.

-

The main purpose of pasteurization is to reduced the “bioburden” of the product. The
bioburden is defined as the number of contaminating organisms found in a given amount

of material before undergoing a sterilizing or pasteurizing procedure. These organisms
may include bacteria, yeast, and molds, all of which can contribute to food or beverage
spoilage. Some microbial contaminants are also pathogenic and can cause illness when
ingested, making it imperative to eliminate them from products intended for
consumption.

-

Some of the most common microorganisms responsible for contamination within the food
and beverage industry are well-known, due to outbreaks and products recalls, and
include, among others:

•

Salmonella, which causes the classic “food poisoning” and is linked to inadequately
cleanliness and sterilization;

•

Clostridium botulinum, which is often associated with canned goods that have been
improperly preserved; and


Coliform bacteria such as E. coli, which are typically introduced through fecal

•

contamination.
-

The sterilizer works at normal pressure, the temperature of the sterilization process is not
more than 100oC. Initially the product will be heated, raising the temperature to the
pasteurization temperature. The vials are then put on a nozzle at the same temperature as
the pasteurization temperature. At the end of the heating process, proceed to cool down
by lowering the temperature of the water. Normally, canned goods are cooled down to the
outside temperature of the bottle about 40oC to create water evaporation.

-

Concentration: Pour the batch into a stainless-steel boiling pan and heat as quickly as
possible with constant stirring to prevent the product burning onto the pan. It is important
to use stainless steel to prevent the acids in the preserve reacting with the pan and causing
off-flavours. The mixture is boiled until the sugar content reaches 68%. This is most
conveniently measured using a hand-held refractometer see Figure 1 or a sugar
thermometer (68% sugar corresponds to a jam temperature of 129C). The correct sugar
content is critical for proper gel formation, repeated checks with a refractometer or
thermometer are needed to make sure that: the sugar level reaches 68% (otherwise mould
will grow on the product or a gel will not form) that 68% sugar is not exceeded by a large
amount (otherwise the jam will crystallise).

 CALCULATOR

Require
Sugar

65% Brix

Pectin
Acid

1%
1%

Sugar (require) M1 =

Sugar (supply) M2 =

Raw
material
12%
Brix
0
14,688g

Addition
2730g
27g
12,312g

Final
Product
67% Brix


Pectin supply = Pectin require – pectin in material = (2700g *0,01)-0 =27g
Acid:
-

V NaOH = 0,85ml

TA in material =
Acid in material = 0,0544*2700g= 14,688g
Acid supply = Acid require–Acid in material = 27 – 14,688 = 12,312g