TITLE: Practical 6 Effect of Heating Time on the Textural and Sensory Attributes of

Canned Pineapple

INTRODUCTION

The major cause of spoilage is microbial growth. Canning is a method of food

preservation involving heat. Canning a food increases the length of time that a food can be
stored at room temperature. During the heating process certain microorganisms that cause
spoilage are destroyed. Canned foods provide a moist, yet oxygen-free environment that
favours the growth certain microorganisms. While most microorganisms are destroyed during
the heating process, the microorganisms that can survive in a moist, oxygen-free environment
is Clostridium botulinum. This organism causes the often fatal disease known as botulism.
Chemical changes in food can also cause food spoilage. Such changes in canned foods are
often caused by the action of enzymes which are not destroyed during heating. Most enzymes
deteriorate a food product under the same conditions which promote microbial growth.
Canning, or an equivalent heat treatment, stops enzymes from causing undesirable chemical
changes in a food. (Mannes, 1991)

Canning process involves many operations such as seaming the cans to prevent
recontamination of the product, heat processing to inactivate all spoilage microorganisms,
exhausting air at the space remaining at the top of the can to form vacuum, sealing the
container, and finally cooled to prevent overcooking of the food inside.

OBJECTIVE(s)

1. To gain knowledge on the canning operations of fruits

2. To study the effect of heating time on the textural and sensory of canned pineapple

INGREDIENTS, APPARATUS & MATERIALS

Pineapples, 35% (w/v) sugar solution, 50% citric acid solution (pH adjustment), Cans, Knife,
Cutting board, Stove, Cooking pot, Steamer, Seamer

PROCEDURE

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 1. Cans were sterilised in boiling water.
2. Pineapples were peeled by removing its tough fibre and ayes. The peeled pineapple
were washed and then sliced.
3. The pineapples were blanched in hot water for 5 minutes.
4. Sugar syrup solution was prepared and the pH was adjusted to 3.5 to 3.7 using citric
acid solution.
5. The blanched pineapples were filled into the sterilised cans and hot syrup was poured
covering the fruit leaving ½ to 1 inches headspace.
6. The cans were exhausted in a steamer for 10minutes and then seamed immediately.
7. The cans were process in boiling water for 10, 20 and 30minutes respectively.
8. The cans were cooled under running water and then stored at room temperature.

RESULTS

Heating time Sensory attibutes

Colour Taste Texture Overall
acceptance
10 mins Yellowish Very sweet and Not too soft Best
bright yellow tasty
20 mins Pale yellow Sweet and tasty Soft Better
30 mins Pale yellow Less sweet Very soft Good

DISCUSSION

In this experiment, the canned pineapple were processed in boiling water for three
different heating time variables which were 10, 20 and 30 minutes.

For the 10 minutes cans, the colour of the pineapple was yellowish bright yellow, the
taste is very sweet and tasty, the texture is not too soft and the overall acceptance is the best
than the other two variables. For the 20 minutes can, the colour of the pineapple was pale
yellow, the taste was sweet and tasty, the texture is soft and the overall acceptance is better.
For the 30 minutes can, the colour of pineapple was pale and the taste was off-sweet. The
texture is also very soft compared to the other two cans. The overall acceptance was just good
and less preferable.

Based on the observations above, high-temperature short-time process permit greater

retention of sensory and nutritive properties of foods. The longer the time taken to process the
canned pineapple in boiling water, the more disrupted the texture and sensory of the

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 pineapples. This is because, high-temperature process time disrupts cell integrity and cell
adhesion, resulting in decrease in tissue rigidity (V.D. Truong, 1998). The pineapple
processed for 30 minutes were much softer than the pineapple processed for 10 minutes.

Some of practical considerations that can be taken is the cans should not be
overpacked with pineapples as this can cause underprocessing and spoilage. Recommended
amount of headspace should also be leave when cans are filled. (Mannes, 1991)

CONCLUSION

To conclude, the three different heating time had significant effects on textural and
sensory effects for food products. The best heating time for canned pineapple is 10 minutes
which retained the freshness of the pineapple and acceptable by most people. This process
would provide processors an opportunity to improve quality of canned product of pineapple
after long-term storage, thus considerably extending the canning season. Furthermore, use of
this process heating time would help facilitate development of other processed products form
pineapple.

REFERENCES

1. Mannes, M. E. (1991). Safe Canning Method.

2. V.D. Truong, W. M. W., JR., K.L. Bett. (1998). Journal of Food Science. 63.

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