Resumos
Êste trabalho reune resultados de vários processos de enlatamento de abacaxis (Ananas sativus (Lindley) Schultes f.) sob a forma de compota. Visa, principalmente, contribuir com dados e informações que possam, de certo modo, orientar os interessados no aproveitamento industrial de abacaxis de polpa branca, como é o caso das frutas da variedade "Pérola" (branco de Pernambuco). Observou-se que êstes abacaxis podem fornecer compotas enlatadas de bom sabor e que a polpa, dividida em quartos em vez de fatias ou rodelas, conserva tôdas as suas propriedades orga-nolépticas durante mais de 21 meses após o enlatamento, pela adoção de um dos processos ensaiados.
In pineapple growing areas of São Paulo and other parts of Brazil there is an increasing interest in the cultivation of white pulped varieties. This paper presents the data from tests in which five canning methods were compared for the preservation of white pineapples. The results from the tests indicated that it is possible to obtain a product of flood flavor and quality when the peeled fruit is sliced in quarters and preserved by the most suitable process of canning and sterilization. The state of preservation of the product and its organoleptic qualities were quite satisfactory 21 months after canning. The most satisfactory process consisted in the immersion of the sliced quarters in a syrup of 35° Bé at 77-84°C during 10 minutes. The initial cooking syrup had 45° Brix (25° Bé) and the final concentration in the can was 35° Brix. Before closing the cans they were exhausted for 5 minutes. The final sterilization consisted in boiling the cans in water for 12 minutes, followed by immersion in cold water for 30 minutes.
Enlatamento de abacaxi(* (* ) Agradecemos ao Sr. Fábio Severo Lima, fazendeiro em Môrro Agudo e às Indústrias de Produtos Alimentícios Megi Ltda., de Mogi Mirim, as facilidades que nos proporcionaram na realização dêstes ensaios. )
Canning experiments with pineapples
Ary de Arruda Veiga
Engenheiro-agrônomo, Seção de Tecnologia Agrícola, Instituto Agronômico
RESUMO
Êste trabalho reune resultados de vários processos de enlatamento de abacaxis (Ananas sativus (Lindley) Schultes f.) sob a forma de compota. Visa, principalmente, contribuir com dados e informações que possam, de certo modo, orientar os interessados no aproveitamento industrial de abacaxis de polpa branca, como é o caso das frutas da variedade "Pérola" (branco de Pernambuco). Observou-se que êstes abacaxis podem fornecer compotas enlatadas de bom sabor e que a polpa, dividida em quartos em vez de fatias ou rodelas, conserva tôdas as suas propriedades orga-nolépticas durante mais de 21 meses após o enlatamento, pela adoção de um dos processos ensaiados.
SUMMARY
In pineapple growing areas of São Paulo and other parts of Brazil there is an increasing interest in the cultivation of white pulped varieties. This paper presents the data from tests in which five canning methods were compared for the preservation of white pineapples.
The results from the tests indicated that it is possible to obtain a product of flood flavor and quality when the peeled fruit is sliced in quarters and preserved by the most suitable process of canning and sterilization. The state of preservation of the product and its organoleptic qualities were quite satisfactory 21 months after canning.
The most satisfactory process consisted in the immersion of the sliced quarters in a syrup of 35° Bé at 77-84°C during 10 minutes. The initial cooking syrup had 45° Brix (25° Bé) and the final concentration in the can was 35° Brix. Before closing the cans they were exhausted for 5 minutes. The final sterilization consisted in boiling the cans in water for 12 minutes, followed by immersion in cold water for 30 minutes.
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LITERATURA CITADA
Recebido para publicação em 5 de dezembro de 1957.
- 1 . MELLO, M. S. Carecteres organoléptics de alimentos e bebidas. Rev. Inst. Lutz 7:77-96. 1946.
- 2. MILLER, E. V. & SCHALL, E. E. Individual variation of the fruits of the pineapple in regard to certain constituents of the juice. Food Res. 26:252-257. 1951.
- 3. SCHOENHOLZ, P., ESTY, J. R. & MEUER, K. F. Toxin production and signs of spoilage in commercially canned vegetables and fruits inoculated with detoxified spores of B. botulinus. J. infect. Dis 33:289-327. 1933.
- 4. SOGNEFEST, G. L. PETER, HAYS, E. W. & BENJAMIN, H. A. Effect of pH on thermal process requeriments of canned foods. Food Res. 13:400-415. 1948.
- 5. VEIGA, ARY DE ARRUDA. Aproveitamento do abacaxi. Notas agric. Dir. Publ. agric, S. Paulo 9:163-164. 1954.
- 6. ________ Enilatamento do milho doce. Bragantia 10:[213]-219. 1950.
Datas de Publicação
-
Publicação nesta coleção
10 Maio 2010 -
Data do Fascículo
1958
