pineapple peelings to vinegar

Topics: Vinegar, Pineapple, Acetic acid Pages: 5 (2213 words) Published: October 28, 2014

Pineapple Peelings as Vinegar
TABLE OF CONTENTS
Title Page
Abstract…………………………………………………………... 1 Research Plan……………………………………………………..2 Introduction…………………………………………………..2 Statement of the Problem……………………………………..2 Significance of the Study……………………………………..2 Scope,Delimitation and Limitations…………………………..2 Definition of Terms……………………………………………3 Review of Related Literature………………………………………4 Methodology………………………………………………………5 Materials……………………………………………………….5 Procedures……………………………………………………..5 Result of Discussion……………………………………………….6 Tabular Presentation…………………………………………..6 Analysis……………………………………………………….6 Interpretation………………………………………………….6 Conclusion………………………………………………………...7 Recommendation………………………………………………….7 References…………………………………………………………7 Acknowledgement…………………………………………………8 ABSTRACT

The pineapple is a tropical plant and fruit. It is an example of a multiple fruit: multiple, spirally-arranged flowers along the axis, each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit. Pimeapples are the only eration fruit in widespread cultivation. It is one of the most commercially important plants which carry out Crassulacean acid metabolism or CAM photosynthesis. The pineapple has a peelings which we considered as waste but in just a simple and easiest way we can make it into another useful product which is vinegar. Vinegar is an inexpensive commodity, therefore economic considerations requires that a relatively low-cost raw material like pineapple peel be used in its production. The product enables the utilization of pineapple peels which are usually discarded during the processing or consumption of the fruit.Fermentation microorganism are capable of degrading all organic substances present in fruits and vegetables.Vinegar can be made from any non-toxic material that has a sugar juice or can be made with vinegar juice.Acetobacter could be used to produced vinegar because their ability to oxidize ethanol to acetic acid.The flavors in pineapple are due to the presence of small quantity of esters and essential oils distributed throughout the pulp.The presence of organic acids also contributes to the flavor. This research is aimed at producing vinegar from fermented pineapple peel.The process was eratio out in fermentation with baker yeast.To enhance the flavor of the fruit, Pineapple peel needs to cook at first and allowed to ferment for a week for conversion of sugar to ethanol.Then a chanced approached was applied for the conversion of ethanol by acetic acid bacteria[Acetobacter Aceti] to vinegar with continous eration for another 3 weeks.The results indicated that the vinegar yield increased with an increasing acidity.The results also revealed that pineapple peel produced the desired and optimum yield of vinegar.The conversion of pineapple peels[waste] to vinegar[useful product] will reduced environmental pollution and in addition yield value added product. RESEARCH PLAN

Introduction
The high increase in food deterioration is due to the contamination of food microorganism since the microorganisms colonize the entire environment in where we live. These microorganisms include bacteria; yeast; and molds. Their beneficial aspect can be noted in the production of “vinegar” ,spirit, wines and some antibiotics. This product enables the utilization of pineapple peels, which are usually discarded during processing or consumption of the food (fruit). Vinegars are made from a wide variety of fruits, pineapple peel and cereals. Over the past several decades there has been a growing trend toward adding value to raw agricultural by-products, the raw material used in the case is a pineapple peel which is relatively low-cost raw material. Vinegar was used earlier as a preservative for other fruits and vegetables. Vinegar is an inexpensive commodity, therefore economic considerations requires that a relatively low-cost raw material like pineapple peel be used...
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