Pineapple Manufacturing,Pineapple Processing,Pineapple Packaging-Labeling

The manufacturing process of pineapple products viz. Slices and Juice involves many steps and different sub-processes. Ripe and matured pineapples are washed, graded and peeled. Then they are crushed in the crusher to obtain juice.

In case of slices, after peeling, uniform slices are made on the slicer. Juice is then taken to vessels and boiled and certain preservatives are added. It is finally taken to storage tanks and packed in bottles on vacuum filling machine. In case of slices, they are dipped in sugar syrup for about 3 to 4 hours. Then the slices are taken to lacquered cans and cans are sterilized. While canning, sugar syrup is added. Cans are cooled quickly and after sealing and labeling, they are stored. The average yield is around 80%. The Process Flow Chart is as under:

Canned Pineapples

Fruit------ Sorting -------- Washing-Grading-Peeling –------- Slicing---------- filling into jars/cans with syrup –------vacuum sealing ----------pasteurizing and Sterilization------------------ cooling- Labeling and Storage

Pineapple Juice Concentrate

Fruit------ decrowing-----weights-------washing------sorting------cutting------juice extraction-----buffer tank-----prefilter------pastuerisation------microfiltration-----reverse osmosis-----evaporator----filling in can-----sealing-----retorting-----labelling-----pack in cfb----sealed-------despatch.

Pineapple Pulp

Fruit ------- Sorting ------- Washing –------- Peeling and Sorting ------------Pulping and Straining --------De aeration (partially) –-------- Pasteurizing or Sterilizing -------- Filling ---------Cooling -------- labeling and Storage.

Sorting

After harvesting, the fruits are sorted, because only those that are fresh, ripe and not rotten can be used to make jams. Jams can also be made from previously prepared, frozen fruits and pulp

Washing

The fruit should be washed very carefully as it can easily be damaged.

Peeling and sorting

This follows the procedure of removing leaves, wooden pieces, pips or seeds and peel. Peeling is often done manually, or with knives, yet sometimes the skin is loosened with steam and then subsequently rubbed away mechanically. Finally, the fruits are sorted again to remove any blackened pieces, bits of peeling, seeds etc.

Pulping

The peeled fruit can be cut into a variety of shapes, according to type (indicated by the crosses in the table). The shape of the cut fruit must be given on the can (slices, diced, pieces etc.). The peeled fruits are then pulped, and sugar added. They might also be mixed with water or fruit juice.

Filling in jars or cans

The cut pieces are now filled into jars or cans and covered with syrup.

Vacuum sealing, pasteurising or sterilizing

After the jars or cans have been vacuum sealed, they are either pasteurised (temperatures above 80°C) or sterilised (temperatures above 100°C).

Cooling

After the heating process, the canned fruits are first cooled to 40°C, and then subsequently down to storage temperature

Labelling ,Packaging and Storage

After they have been cooled, the canned fruits are labelled and stored. In order to be exported the slices/pulp/juices can be packed into single or wholesale packages (bulk) consisting of glass jars, tin cans or polyethylene or polypropylene bags, and also filled antiseptically into ‘bag-in-boxes’.