PRODUCT AND PROCESS DESCRIPTION

The preservation of fruits by canning or packaging is based on isolating the fruit from contact.
with the air, by immersing them in a sugary liquid (syrup) and the airtight sealing of the container.
absence of oxygen and the application of heat inhibit and destroy most of the enzymes and
of the microorganisms that can cause food spoilage.

Pineapple is a fruit that is suitable for processing by this method and can be in chunks or slices.
The process involves selecting, washing, peeling, and extracting the core of the pineapple. Then, if the
product is put in cans, the pineapple is cut into slices or pieces, while if it is packaged in glass
it is better to cut into pieces because its appearance is better. Finally, the hot syrup is added,
they are covered and a commercial sterilization treatment is applied.

RAW MATERIAL AND INGREDIENTS

Ripe pineapple
white sugar

Packaging materials

glass jars or cans

metal covers

INSTALLATIONS AND EQUIPMENT

Installations

The space must be large enough to accommodate the following areas: fruit reception,
process, packaging, warehouse, laboratory, office, sanitary services and locker room. The construction
it must be in block plastered with a sanitary finish at the joints of the floor and wall to facilitate the
cleaning.

The floors must be made of concrete covered with tiles or plastic resin, with a slope for the
drainage. The roofs are made of metal structure, with zinc and ceiling. The doors are made of metal or glass and
glass windows. It is recommended to use a screen on doors and windows.

Team
steam or electric cooker (gas or electric stove)
can seamer
refractometer, with a scale of 0-50 °Brix
acidity meter
watch
scale
utensilios: cuchillos, tablas, ollas, cucharas.

FLOWCHART FOR THE PREPARATION OF PINEAPPLE IN SYRUP

Pineapples

RECEPTION
 water WASHING washing water

SELECTION fruit of rejection

PEELED AND DISHEARTENED peels and hearts

CHOPPED

PREPARATION OF THE SYRUP

Water, sugar 35 °Brix / 90 °C
FILLING

COOKING OF THE PIECES 80–85 °C

FILLING OF THE JARS 70% fruit

ADDITION OF THE SYRUP OF

syrup 35 °Brix 30% syrup
FILLING

Cloak

COMMERCIAL STERILIZATION 95 °C x 15 minutes

COOLING Water at 40 °C

LABELING

DESCRIPTION OF THE PROCESS

Reception: it consists of quantifying the fruit that will enter the process. The pineapple is received without the crown.
the crown to prevent excess waste inside the plant.

Washing: the pineapples are washed with jets of chlorinated water. To chlorinate the water, simply add chlorine to it.
wash water in a proportion of two parts of chlorine per million of water (2 ppm).

Selection: healthy fruit with the right degree of ripeness is selected. It is recommended that
the fruit is in a state of 3/4 ripeness so that it can withstand the treatment and contain
higher acidity.

Peeled and Heartbroken: the pineapple is peeled with knives, first the ends are cut and then
remove all the skin without leaving eyes (seeds). The skin is collected in clean containers and is
it can be used to obtain pulp, vinegar, or syrup. The core is removed by making straight cuts.
with a knife or with a hole punch type tool.

Pineapple: the peeled and core-free pineapple can be cut in various ways: into 2 cm cubes.
side, in slices or in triangles. The pieces that do not meet the size are processed along with
the peels and the heart.

Preparation of the filling syrup: in a pot or kettle, a simple syrup of 30 -

35 ° Brix, mixing water and sugar and heating until 90 °C for all the sugar to dissolve.
About 2 kg of sugar is needed for every 5 liters of water. The ...
syrup concentration and if necessary, a little more sugar is added.

Cooking the fruit: the pieces are placed in a pot and a portion of the prepared syrup is added.
It heats up to 80-85 °C for 5 minutes.

Washing of containers: the jars and their lids are washed with water and soap and sterilized in water.
steam or heat for 5 minutes.

Filling of containers: the pieces of pineapple are arranged in the jars ensuring that they fit.
arranged so that the largest number of them can fit.

Addition of syrup: hot syrup is added to the top of the jar. They are left to rest.
for 5 minutes so that the temperature equilibrates and air bubbles are eliminated. The relationship
The filling must be 60% pineapple and 40% syrup. The lids are placed and sealed hermetically.

Sterilized: the jars are placed back in the water bath and heated to boiling.
for 15 minutes. It is advisable to place a folded blanket at the bottom to prevent the
jars break. The water level must completely cover the jars.

Cooling: the bottles are first cooled with warm water and then cold to prevent the change.
of temperature break the glass.

Labeling and packaging: it consists of the sticking of labels (with the requirements of the law), and the
placing the product in boxes.

Stored: the boxes with the product are stacked in the finished goods warehouse that must
be ventilated and dry.

QUALITY CONTROL

Hygiene: Good hygiene measures should be observed during the process to avoid contamination.
product, specifically at the scalding points or in the sealing.

Control of the raw material: The degree of ripeness and the absence of bruises must be monitored.
bruises, in the fruit that enters the process.

Process control: The points that require more attention are the temperatures and
times, in disdain and sterilization. Brix degrees and acidity (pH) must also be monitored.
syrup

Product control: The quality factors to take care of in this phase are: color, flavor, and size.
the pieces, and they are directly related to the care observed in the process. The product must
to have a minimum of 60% fruit in relation to the net weight.

OTHER ASPECTS
MARKETING ASPECTS

pineapple in syrup is consumed directly as a candy, in fruit salads, and as

ingredient in pastry products.

BIBLIOGRAPHY
Blanco, M. Processing of fruits, vegetables, and spices on a small scale. Alternatives
technological solutions for the small agro-industry. San José, 1992. 70 p.