INTRODUCTION

The candying process involves the slow impregnation of syrup, until the sugar
concentration in the tissue is sufficiently high to prevent the growth of spoilage
microorganisms. Candied fruit contain 65–70% sugar with water activity values of
0·6–0·8 which predict long shelf life with no microbial growth. During treatment
with sugar solution, a removal of the natural water content in fruits occurs while the sugar
solution diffuses into the food. Sugar preserves food by lowering the water activity (aw).
If the aw is 85 or less, spoilage and pathogenic microorganisms can't grow.
Microorganisms all need proper food, water, temperature and acidity to grow and adding
sugar to appropriate levels can prevent bacterial growth.

OBJECTIVES

1) To learn the processing methodology used in preparing in candied fruit.

2) To observe the effect of sugar absorption o the aesthetic value of the candied fruit
produce.

INGREDIENTS

Pineapple 2
Citric acid 0.5% solution

PROCEDURE

1) OSMOSIS METHOD

The skins of the fruits were peeled with a sharp stainless steel knife and cut into pieces of
desired shape and size.
↓
The fruit was softened by cooking in 0.5% solution of citric acid for 15 minutes.
↓
The fruit was removed and washed in cold water.
↓
30º Brix syrup was prepared and filtered through muslin cloth if necessary. About 1kg os
syrup was used for 1kg of the prepared fruit.
↓
The prepared fruit was boiled for 30 minutes and transferred into container. It was
allowed to stand overnight and completely submerged in the syrup.
↓
After about 24 hours, the fruit from the syrup was removed. The concentration was
increased about 45 º Brix.
↓
The fruit was boiled with the syrup for 15 to 20 minutes and kept overnight.
 ↓
After another 24 hours, the fruit was removed from the syrup. The concentration of the
syrup to 65 º Brix was increased.
↓
The fruit was boiled with the syrup for 15 to 20 minutes and kept overnight.
↓
The syrup was drained off and the pieces of finely ground sugar was rolled.
↓
The pieces on a tray was placed and dried at 50ºC in a cabinet drier overnight until they
are no longer sticky.

2) REVERSE-OSMOSIS METHOD

Step 1-3 were followed as the above

↓
65 º Brix syrup was prepared and filter through muslin cloth. About 1kg of syrup was
used for 1kg of the prepared fruit.
↓
The prepared fruit was boiled in 65 º Brix for 30 minutes and allowed to stand overnight.
↓
After about 24hours, the fruit was removed from the syrup. The sugar concentration was
maintained to about 65 º Brix.
↓
The fruit was boiled with the syrup for 10-20 minutes and keep it again overnight.
↓
Procedure was repeated.
↓
The syrup was drained off and roll the fruit pieces on finely ground sugar.
↓
The pieces was placed on a tray and dried them at 50 ºC in a cabinet drier overnight.
DISCUSSION

In our previous study, we observed that there have a difference between the osmosis and
reverse osmosis method. In osmosis method, this fruit is immersed in hot syrup and
osmosis will cause water to pass outward through the cell walls more quickly than the
syrup pass inward. The difference of the rates of passage of water and syrup will cause
the collapse of the cell structure and the fruit becomes very tough in texture. Second, the
fruit or syrup mixture will continue to transfer syrup and water for a considerable period
after cooling. Because the viscosity of the syrup, areas of low concentration will be
formed around the fruit pieces.

In reverse-osmosis method, this process allow the removal of particles as small as ions
from solution. Reverse osmosis is used in order to improve the color, taste or properties
of the fluid.

The purpose of heating pineapple in boiling water before candying is to soften the cell
structure and enable easier sugar syrup migration.

Owing to sugar syrup migration, candying causes increase in total dry matter. The total
dry matter of the candied pineapple can be attributed to the highly concentrated syrup
used in the procedure and the concentration effect of losing moisture after drying. Drying
causes increase in total sugar content.
.

CONCLUSION

There are two method in preparing candied food which are reverse osmosis method and
osmosis method. Sugar affect the texture of canned fruit by make it firmer and also
protect the color, texture, and flavor
REFERENCE

Bernard W. Minifie (2002) Chocolate, Cocoa and Confectionary [Electronic Version]

Google Book Search, 375. Retrieved January 31, 2009, from
http://books.google.com.my/books?
id=qdjh_W4uYS0C&pg=PA375&lpg=PA375&dq=osmosis+method+candied+fruit&sou
rce=bl&ots=Y3BDSFz4eD&sig=8WUcsnYRSkLfCoDOcrA9w9lOStQ&hl=en&sa=X&o
i=book_result&resnum=5&ct=result

Salted Fish (ikan masin) Retrieved February 22, 2009. Web sites,
http://www.atcoblueflamekitchen.com/Preserving/Canning_Fruit.pdf.

Food Science. Retrieved January 31, 2009. Web sites,

http://www.rrc.ksu.edu/DesktopDefault.aspx?tabid=36