MINISTRY OF EDUCATION & TRAINING

HO CHI MINH CITY UNIVERSITY OF

TECHNOLOGY AND EDUCATION
INTERNATIONAL FACULTY

FINAL ESSAY

Subject: Practice of Vegetable, Fruit Processing

and Beverage Production

Lecturer: Đặng Thị Ngọc Dung Class: PVFP410650E_23_1_01FIE

Student: Group 3

1. Nguyễn Thị Thu Hương 21116302

2. Nguyễn Minh Phương Linh 21116014

3. Nguyễn Minh Thư 21116399

4. Trần Ngọc Quý 21116318

Ho Chi Minh City, October 2023

 DUTY ROSTER
NO. Name Student ID Implementation content Performance

1 Nguyễn Thị Thu 21116302 - Lesson 1: Canned Guava 100%

Hương II. Materials
- Lesson 4:
IV. Result
V. Explain the problem
- Lesson 6: Orange marmalade
- Make the label for Strawberries jam
- Data synthesis

2 Nguyễn Minh 21116014 - Lesson 1: Canned Guava 100%

Phương Linh I.Overview
V.Explain the problems
- Lesson 3: Peanut milk
- Lesson 4: Kumquat “Rim”
I.Overview
- Edit video for Strawberries jam

3 Nguyễn Minh Thư 21116399 - Lesson 1 : Canned Guava 100%

III. Method of conducting an
experiment
- Lesson 4 : Kumquat “Rim”
III. Method of conducting an
experiment
- Lesson 5 : Drying mango

4 Trần Ngọc Quý 21116318 - Lesson 1: Canned Guava 100%

IV. Result
- Lesson 2: Guava Nectar
- Lesson 4: Kumquat “Rim”
II. Materials
Note: Percentage % = 100%

Group leader: Nguyễn Thị Thu Hương - 21116302

Instructor comments:

…………………………………………………………………………………………
…………………………………………………………………………………………
……………………………………………………………………………………………
Date: … /… /…….
Instructor grades

1
 CONTENTS

LESSON 1: CANNED GUAVA ..............................................................................................4

I.Overview: ......................................................................................................................... 4
1. Definition: ............................................................................................................... 4
2. Classification: ..........................................................................................................4
3. Quality indicators: ................................................................................................... 4
II. Materials: ....................................................................................................................... 5
1. Guava: ..................................................................................................................... 5
2. Saccharose: ..............................................................................................................7
3. Water: ...................................................................................................................... 8
III. Method of conducting an experiment: ..........................................................................9
1. Tools and equipments: ............................................................................................ 9
2. Processing technology: ............................................................................................9
3. Process description: ...............................................................................................10
4. Product quality assessment criteria: ...................................................................... 10
IV. Results: ....................................................................................................................... 11
V.Explain the problems: ................................................................................................... 12
References ........................................................................................................................ 13
LESSON 2: GUAVA NECTAR ............................................................................................14
I.Overview: ....................................................................................................................... 14
1. Definition: ............................................................................................................. 14
2. Classification: ........................................................................................................14
3. Quality indicators: ................................................................................................. 15
II. Materials: 1mL=1g ...................................................................................................... 16
1. Guava .................................................................................................................... 16
2. Saccharose: ............................................................................................................17
3. Water ..................................................................................................................... 17
III. Method of conducting an experiment: ........................................................................17
1. Tools and equipments: .......................................................................................... 17
2. Processing technology: ..........................................................................................18
3. Technological process explanation: ...................................................................... 18
IV. Results: ....................................................................................................................... 19
References ........................................................................................................................ 21
LESSON 3: PEANUT MILK PROCESSING TECHNOLOGY .......................................22
I.Overview: ....................................................................................................................... 22
1. Definition: ............................................................................................................. 22
2. Classification: ........................................................................................................22
3. Quality indicators .................................................................................................. 22
III. Method of conducting an experiment: ........................................................................24
1. Equipment: ............................................................................................................ 24
2. Processing technology: ..........................................................................................25

2
 3. Technological process explanation: ...................................................................... 25
IV. Results: ....................................................................................................................... 27
V. Explain the problems: .................................................................................................. 28
References ........................................................................................................................ 29
LESSON 4: KUMQUAT “RIM” ..........................................................................................30
I.Overview: ....................................................................................................................... 30
1. Definition: ............................................................................................................. 30
2. Classification: ........................................................................................................30
3. Quality indicators: ................................................................................................. 30
II. Materials: ..................................................................................................................... 31
III. Method of conducting an experiment: ........................................................................32
1. Tools and equipment: ............................................................................................ 32
1. Processing technology: ..........................................................................................32
2. Technological process explanation: ...................................................................... 32
IV. Results: ....................................................................................................................... 33
Comment: ......................................................................................................................... 34
LESSON 5 : DRYING MANGO .......................................................................................... 37
I.Overview: ....................................................................................................................... 37
1. Definition: ............................................................................................................. 37
2. Classification: ........................................................................................................37
3. Quality indicators : ................................................................................................ 37
II. Materials: ..................................................................................................................... 38
III. Method of conducting an experiment: ........................................................................39
1.Tools and equipments: ........................................................................................... 39
2.Processing technology: ...........................................................................................40
Figure 2.1. Processing of Drying mango ...................................................................40
3.Technological process explanation: ....................................................................... 40
IV. Results: ....................................................................................................................... 41
V. Explain the problems: .................................................................................................. 42
LESSON 6: ORANGE MARMALADE ............................................................................. 43
I.Overview: ....................................................................................................................... 43
1. Definition: ............................................................................................................. 43
2. Classification: ........................................................................................................43
II. Materials: ..................................................................................................................... 43
1. Orange “sành”: ...................................................................................................... 44
2. Sugar: .................................................................................................................... 45
3. Pectin: ....................................................................................................................46
III. Method of conducting an experiment: ........................................................................47
1. Tools and equipment: ............................................................................................ 47
2. Processing technology: ..........................................................................................47
3. Technological process explanation: ...................................................................... 48
IV. Results: ....................................................................................................................... 51
V. Explain the problems: .................................................................................................. 52

3
 LESSON 1: CANNED GUAVA

I.Overview:
1. Definition:
Canned fruits and vegetables have gone through a process that increases their shelf
life. Unopened canned produce has a shelf life of up to five years when sealed in an
airtight can in water, syrup, or juice.
Most fruits and vegetables are canned close to where they are picked and within a few
hours of harvest, preserving their freshness and nutritional value.
2. Classification:
- Canned Fruits
- Canned Vegetables
3. Quality indicators:
3.1 Sensory:
Food containers: must be absolutely intact, not rusted or distorted, blistered or
deformed.
Appearance, texture, odor, flavor: keeps the shape, flavor, and color of fruits and
vegetables intact, without strange odors or deterioration.
3.2 Maximum limit of microbial indicators:
Table 1.1. Maximum limit of microbial indicators:
Number Name Maximum limit

1 Ecoli 0 CFU/mL

2 S.aureus 0 CFU/mL

3 Cl.perfringens 0 CFU/mL

4 Cl.botulinums 0 CFU/mL

5 Total number of yeast and 0 CFU/mL

mold spores
3..3 Heavy metal content:
Table 1.2. Heavy metal content
Number Name Maximum limit

1 Tin (Sn) 200 mg/kg

2 Copper (Cu) 80 mg/kg

3 Lead (Pb) 0 mg/kg

4
II. Materials:
Preparation: (1mL=1g)
- Guava: 1kg -> preprocessed : 500g
- Sugar: 250g
- Water: 500g
- Survey factor: sugar content
Table 1.3 Canned Guava’s Data
Sample 1 2 3 4

mguava(g) 50 50 50 50

Cguava 7 7 7 7

msugar(g) 30 40 50 60

mwater 120 120 120 120

ΣC 14 14 14 14

1. Guava:
- Guava is a common tropical fruit cultivated in many tropical and subtropical regions.
- The common guava Psidium guajava (lemon guava, apple guava) is a small tree in
the myrtle family (Myrtaceae), native to Mexico, Central America, the Caribbean, and
northern South America.
- The name guava is also given to some other species in the genus Psidium such as
strawberry guava (Psidium cattleyanum) and to the pineapple guava, Feijoa
sellowiana.

5
 Figure 1.1. Guava
● Nutrient:
- Guavas provide moderate amounts of folic acid and are high in dietary vitamin C
and fiber. The well-known guava (P. guajava) fruit has few vital nutrients and low
food energy per normal serving; yet, it supplies 257% of the Daily Value (DV) for
vitamin C in only one fruit. The amount of nutrients in each kind of guava differs. A
100-gram portion of strawberry guava (P. littorale var. cattleianum) contains 90 mg of
vitamin C, which is equivalent to 100% of the Daily Value even though it contains
just 39% of the vitamin in common kinds.
● Phytochemical:
- Carotenoids and polyphenols such as leucocyanidin and (+)-gallocatechin are found
in guava leaves. Guavas with a reddish-orange skin and flesh color have higher levels
of polyphenol and carotenoid content than those with a yellow-green tint because
some of these phytochemicals make these differences.
● Guava seed oil:
- Guava seed oil is rich in linoleic acid and contains beta carotene, vitamin A, vitamin
C, copper, zinc, and selenium. It can be utilized in cosmetics and culinary goods.
Table 1.4. The composition of fatty acids in guava seed oil

Lauric acid <1.5%

Myristic acid <1.0%

6
 Palmitic acid 8-10%

Stearic acid 5-7%

Oleic acid 8-12%

Linoleic acid 65-75%

Saturated fats, total 14%

Unsaturated fats, total 86%

2. Saccharose:
- Saccharose is used to cook the pouring liquid. Many different forms of saccharose
can be used depending on technological requirements or product cost.
- Usually, the type of sugar used to cook the pour is refined sugar (Refine extra RE or
Refine sugar RS) or rock sugar. The requirement of the type of sugar used must create
a colorless or light yellow solution, without strange odors or affecting the natural
flavor.
- Saccharose is a type of disaccharide with molecular formula C12H22O11 in the form
of colorless, odorless transparent crystals, easily soluble in water, sweet taste, no
strange taste. Because of these properties and because it is so popular, Saccharose is
more commonly used than other sugars.
- Saccharose used is usually RE sugar or rock sugar with the following standards:
● Humidity < 0.25 %
● Sulfate ash < 0.14 %
● Sugar content > 99%

7
 Figure 2.1. Saccharose
3. Water:
Water needs to meet standards for beverage products.
Table 1.5. Circular: 05/2009/TT – BYT date 17/6/2009.
No. Name of criteria Unit Maximum allowable limit

I II

1 Color TCU 15 15

2 Flavor - No strange No strange

flavor flavor

3 Residual Chlorine mg/l 0.3-0.5 -

4 Turbidity NTU 5 5

5 pH - 6-8.5 6-8.5

6 Amoni content mg/l 3 3

7 Total Iron content mg/l 0.5 0.5

8 Pemanganat index mg/l 4 4

9 Hardness mg/l 350 -

10 Chloride content mg/l 300 -

11 Fluoride content mg/l 1.5 -

12 Total Asen content mg/l 0.01 0.05

8
13 Total Coliform bacteria/100ml 50 150

14 Heat resistant Coliform bacteria/100ml 0 20

or E.Coli

III. Method of conducting an experiment:

1. Tools and equipments:
- Water
- Sugar
- Box
- Knife
- Weigh
- Sterilizer
- Fridge
2. Processing technology:

Figure 2.1. Process of canned guava

9
 3. Process description:
3.1 Classify:
- Classify which fruits are of good quality and keep them for production.
3.2 Washing:
- The purpose is to remove all dirt from the outside of the guava shell
3.3 Blanching:
- Blanching is the process of dipping ingredients in hot water or a solution of salt,
sugar, or hot acid.
Implementation principles:
- Dip the ingredients in hot water about 75-100ºC for 3-15 minutes. Do not blanch for
too long, the ingredients will easily become mushy and lose a lot of dry matter. After
blanching, cool quickly.
- The guava steaming method has less loss of nutrients, but the blanching method is
convenient, the equipment is simple and the heat transfer is better.
3.4 Assimilation:
- The process of homogenization is a technique of treating a mixture to make it
homogeneous and the homogeneity here is only relative, meaning uniform, no matter
where the sample is taken, it is the same. The object of assimilation in food
technology is the emulsion or suspension system. Guava nectar product is a
suspension system. When separating fruit juice with a scrubber, the fruit pulp particles
are relatively large in size (500µm) during product storage, these particles will settle
and cause the product to be layered.
Factors affecting:
- Volume ratio between the two phases: the dispersed phase is the fruit pulp
particles with a larger size than the continuous phase which is the mixed guava juice
solution. If the ratio of the dispersed phase is low, the assimilation of guava nectar
products will be easier and more thorough.
- Temperature: Higher temperatures reduce viscosity, increase the diffusion velocity
of dispersed particles, and increase surface tension. But if the temperature increases
too high, it will also cause the decomposition of some nutrients such as vitamin C...
and negatively affect other sensory properties. Normally the homogenization
temperature is about 50-60ºC.
- Pressure: if the pressure is low, the impact and mechanical impacts are not strong
enough, leading to ineffective assimilation, the fruit pulp particles dispersed during
the nectar process are not broken down to the desired size. If the pressure is high, then
large energy costs, mechanical impact, cavitation and mortar flow will easily occur,
effective assimilation and inhibition of some enzymes that cannot withstand high
pressure.
3.5 Pasteurization
- Purpose: to destroy and maximally inhibit microbial activity during storage, thus
allowing for a longer shelf life.
4. Product quality assessment criteria:
- Canned fruit has not been fermented but can be fermented by adding water, with or
without added sugar. All aromatic substances, volatile flavor components, fruit flesh,
and cells must be restored to the end. a type of fruit and recovered by additional

10
 appropriate physical means. In addition, the product must meet regulatory
requirements for fruit nectars
-Canned fruit must have the characteristic color, aroma, and flavor of each type of
fruit.

IV. Results:

Figure 4. Result of canned guava

Sensory of samples:
Table 1.6. Sensory of the samples
Samples Appearance Texture Odor Flavor

1 The box is not distorted, there are no Retains its Retains the smell Retains the flavor
signs of damage crispness of guava of guava
Retains the color of guava

2 The box is not distorted, there are no Retains its Retains the smell Retains the flavor
signs of damage crispness of guava of guava
Retains the color of guava

3 The box is not distorted, there are no Retains its Retains the smell Retains the flavor
signs of damage crispness of guava of guava
Retains the color of guava

11
4 The box is not distorted, there are no Retains its Retains the smell Retains the flavor
signs of damage crispness of guava of guava
Retains the color of guava

V.Explain the problems:

Some factor effect to quality:
● Canned: If the sugar water level when poured into the can is not careful, it will
be higher than the recommended line, which will cause difficulty when canning
● Seaming machine: After finishing the air removal process, if you do not wait
for the box to cool completely but leave it hot, it will cause irritation and
hardness when placing the box into the seaming machine.

12
 References
1. Nicola Shubrook, Top 5 health benefits of canned fruit and vegetables.
2. To Uyen, Canned food testing standards ensure safety and quality, July 14th, 2021
3. Morton JF (1987). "Guava". Fruits of Warm Climates. Purdue University. pp. 356–
363. Retrieved 24 April 2015.
4. Nutritiondata.com. "Nutrition facts for common guava". Retrieved August 17, 2010
5. Kobori CN; Jorge N (2005). "Caracterização dos óleos de algumas sementes de
frutas como aproveitamento de resíduos industriais" [Characterization of some seed
oils from fruits for utilization of industrial residues]
6. Seshadri, TR; Vasishta, K (1965). "Polyphenols of the leaves of psidium
guava—quercetin, guaijaverin, leucocyanidin and amritoside". Phytochemistry.

13
 LESSON 2: GUAVA NECTAR

I.Overview:
1. Definition:
- Nectar is an aromatic liquid found in nature that is produced by flowering plants and
serves to attract and enjoy insects, particularly bees and butterflies. Nectar typically
contains a variety of sugars, including fructose, glucose, and sucrose, as well as amino
acids, proteins, vitamins, and minerals.
- The color and flavor of nectar vary depending on the plant species and the insect to
which it is directed. Nectar is an important source of energy for insects and other
animals, as well as a source of nutrition for pollen plants.
2. Classification:
- Receptacle: In the context of nectar, a "receptacle" is the part of a flower where
nectar is stored. Flowers produce nectar, a sugary liquid that attracts pollinators such
as bees, butterflies, and hummingbirds. The nectar is held in the receptacle, which is a
specific structure within the flower.
- Hypanthium: A "hypanthium" is a floral structure found in some types of flowers,
particularly in certain plant species such as roses and apples. The hypanthium is a cup-
shaped or tubular structure that surrounds and connects the sepals, petals, and stamens
of the flower. It frequently supports the flower's reproductive organs and may contain
nectaries, which are nectar-producing glands.
- Tepals: Tepals are botanical terms for the outer segments of a flower that are often
difficult to distinguish from sepals or petals. The tepals of some flowers, particularly
those of certain monocot species, may produce nectar.
- Sepals: Sepals do not typically produce nectar. Sepals are the outermost parts of
flowers that are usually green and leaf-like in appearance, and their primary function
is to protect the developing flower bud. They protect the flower bud from
environmental stresses by encasing and supporting it before it blooms.
- Petal: Petals are a common location for nectar production in many different types of
flowers. Nectar is a sugary liquid produced by nectaries, which are specialized glands.
The primary function of nectar is to attract pollinators to the flower, such as bees,
butterflies, hummingbirds, and other insects or animals.
- Stamen: the male reproductive part of a flower and is made up of two parts: the
anther and the filament. Pollen, which contains male gametes, is produced in the
anther.
- The stigma, style, and ovary are the three main parts of the pistil, which is also
known as the female reproductive part of a flower. The stigma is the pollen-receptive
surface, the style is the slender tube that connects the stigma to the ovary, and the
ovary houses the ovules, which develop into seeds after fertilization.

14
- Pistillodes: A "pistillode" is a reduced, underdeveloped, or non-functional pistil
found in a flower. Nectar production in a flower is typically associated with functional
and well-developed parts, such as nectaries, which are specialized glands that have
evolved specifically to produce nectar and attract pollinators.
- Ovaries: Nectar is not typically produced in a flower's ovaries. The ovary is a
component of the pistil, the female reproductive part of the flower. It contains the
ovules, which develop into seeds when fertilized. The ovary's primary function is to
house and protect the ovules during the fertilization and seed development processes.
3. Quality indicators:
3.1 Sensory:
- Texture: Smooth, uniform cloudy liquid.
- Odor: Characteristic smell, no strange smell.
- Flavor: The natural sweet and sour taste of cooked ingredients mixed with sugar and
heated, with no strange taste.
3.2 Maximum limit of microbial indicators:
Table 2.1 Maximum limit of microbial indicators
Number Name Maximum limit

1 Total aerobic microorganisms 100 CFU/mL

2 E.Coli 0 CFU/mL

3 S. aureus 0 CFU/mL

4 Streptococcus 0 CFU/mL

5 P. aeruginosa 0 CFU/mL

6 C. perfringens 0 CFU/mL

7 Total number of yeast and mold spores 10 CFU/mL

8 Coliforms 10 CFU/mL
3.3 Heavy metal content:
Table 2.2. Heavy metal content
Number Name Maximum limit

1 Dry matter content Not less than 20°Brix

2 Tin (Sn) 200 ppm

3 Lead (Pb) 0.2 ppm

4 Zinc (Zn) 5 ppm

15
 5 Copper (Cu) 5 ppm

6 Arsenic (As) 0.2 ppm

7 Iron (Fe) 15 ppm

8 Total content of Cu, Fe, Zn 20 ppm

9 Sulfur Dioxide (SO2) 10 ppm

II. Materials: 1mL=1g

- Guava: 1kg -> preprocessed: 500g
- Sugar: 300g
- Water: 900g
- Survey factor : Sugar content
Table 2.3 Guava nectar’s Data
1 2 3 4

mguava (g) 100 100 100 100

Cguava 7 7 7 7

msugar (g) 50 60 70 80

mwater(g) 120 120 120 120

ΣC 14 14 14 14

mtotal (g) 220 220 220 220

1. Guava
- Guava is a common tropical fruit cultivated in many tropical and subtropical regions.
- The common guava Psidium guajava (lemon guava, apple guava) is a small tree in
the myrtle family (Myrtaceae), native to Mexico, Central America, the Caribbean, and
northern South America.
- The name guava is also given to some other species in the genus Psidium such as
strawberry guava (Psidium cattleyanum) and to the pineapple guava, Feijoa
sellowiana.
● Nutrient:
- Guavas provide moderate amounts of folic acid and are high in dietary vitamin C
and fiber. The well-known guava (P. guajava) fruit has few vital nutrients and low
food energy per normal serving; yet, it supplies 257% of the Daily Value (DV) for
vitamin C in only one fruit. The amount of nutrients in each kind of guava differs. A
100-gram portion of strawberry guava (P. littorale var. cattleianum) contains 90 mg of

16
vitamin C, which is equivalent to 100% of the Daily Value even though it contains
just 39% of the vitamin in common kinds.
● Phytochemical:
- Carotenoids and polyphenols such as leucocyanidin and (+)-gallocatechin are found
in guava leaves. Guavas with a reddish-orange skin and flesh color have higher levels
of polyphenol and carotenoid content than those with a yellow-green tint because
some of these phytochemicals make these differences.
● Guava seed oil:
- Guava seed oil is rich in linoleic acid and contains beta carotene, vitamin A, vitamin
C, copper, zinc, and selenium. It can be utilized in cosmetics and culinary goods.
2. Saccharose:
- Saccharose is used to cook the pouring liquid. Many different forms of saccharose
can be used depending on technological requirements or product cost.
- Usually, the type of sugar used to cook the pour is refined sugar (Refine extra RE or
Refine sugar RS) or rock sugar. The requirement of the type of sugar used must create
a colorless or light yellow solution, without strange odors or affecting the natural
flavor.
- Saccharose is a type of disaccharide with molecular formula C12H22O11 in the form
of colorless, odorless transparent crystals, easily soluble in water, sweet taste, no
strange taste. Because of these properties and because it is so popular, Saccharose is
more commonly used than other sugars.
- Saccharose used is usually RE sugar or rock sugar with the following standards:
Humidity < 0.25 %
Sulfate ash < 0.14 %
Sugar content > 99%
3. Water
Water needs to meet standards for beverage products.

III. Method of conducting an experiment:

1. Tools and equipments:
- Pan
- Electromagnetic stove
- Bowl
- Bottles
- Filter towel
- Grinder
- Pot
- Weight
- Spoon and chopsticks
- Sterilizer

17
 - Fridge
- Homogenizer
2. Processing technology:

Guav Classify Wash Blanchi

a ng

Squish
Scra
p

Additi
ves
Mixing
Wate
r
Suga Homogeniz
r ation

Necta Pasteurizat Remove qi Boxed

r ion - Eyelid

3. Technological process explanation:

3.1. Blanching
- Blanching with hot water reduces the hard and brittle structure of the ingredients,
making the amniote softer.
- Expelled by gas during the cutting stage of guava, gradually increasing the
osmolarity helps the cell fluid escape easily.
- Preservation kills some microorganisms attached to the surface of guava. Suspends
biochemical processes, destroys guava's peroxidase and polyphenol oxidase enzyme
systems, prevents the oxidation of black phlobaphene, and prevents the color of raw
materials from deteriorating.
3.2.Mixing
- Mix all the ingredients to combine the guava puree.
- Increase quality and increase the sensory value of nectar. After mixing, nectar has
the desired flavor, color, consistency, and acidity.
- Extend product preservation time.
3.3.Homogenization

18
 - Perform homogenization to overcome the limitation of layering and prolong the
preparation time.
- Increases sensory value, smoothness, structural uniformity, flavor, and color, of
nectars.
3.4.Sealing
- Nectar in liquid form should be filled into plastic bottles, glass bottles, or metal cans.
3.5 Storage:
- Store nectars in the refrigerator.
- Before using, give it a vigorous shake or stir because natural separation may take
place over time.

IV. Results:

Figure 1. Result of guava nectar samples

Table 4. Sensory evaluation of results

Sample Appearance Texture Odor Flavor

1 Opaque in Liquid, layer Retains the smell of The sweet taste of

color separation guava, no strange smell guava, without any
strange taste

2 Opaque in Liquid, layer Retains the smell of The sweet taste of

color separation guava, no strange smell guava, without any
strange taste

19
3 Opaque in Liquid, layer Retains the smell of The sweet taste of
color separation guava, no strange smell guava, without any
strange taste

4 Opaque in Liquid, layer Retains the smell of The sweet taste of

color separation guava, no strange smell guava, without any
strange taste

V. Explain the problems:

Nectar still retains the sweetness and characteristic aroma of guava.
Because the guava is overripe and crushed in some places, when the nectar is finished,
the layer will be separated.

20
 References
1. Wikipedia, Nectar, last edited on August 16th, 2023.
2. Le Van Viet Man, Lai Quoc Dat, Nguyen Thi Hien, Ton Nu Minh Nguyet,
Tran Thi Thu Tra, Food Processing Technology, March 25th 2016.
3. Mr Nes, Nectar process - Guava nectar, July 30, 2017.

21
 LESSON 3: PEANUT MILK PROCESSING TECHNOLOGY

I.Overview:
1. Definition:
Nut milk is a plant-based milk substitute created by combining soaked and ground
nuts with water. It has a creamy texture and a light nutty flavor. Nut milk is a great
option for those who are lactose intolerant or live a vegan or dairy-free lifestyle. It's
delicious as a refreshing beverage, a dairy substitute in recipes, or a healthy addition
to your morning coffee.
2. Classification:
There are 8 common types of nut milk:
- Almond milk: One of the most widely consumed nut milks, almond milk is
smooth and has a delicate flavor. It can be used in both savory and sweet
recipes.
- Cashew milk: Known for its naturally sweet flavor and creamy texture, cashew
milk gives smoothies, desserts, and creamy sauces a decadent quality.
- Hazel milk: Adding a hint of luxury to hot beverages or using it as a
component in baked goods, hazelnut milk's rich and decadent flavor is ideal.
- Macadamia milk: Savor the smooth, buttery taste of macadamia milk. It's a
great option for adding depth to decadent smoothies and desserts.
- Despite the fact that peanuts are technically legumes, peanut milk is gaining
popularity as a dairy-free milk alternative. To make peanut milk, soak the nuts
in water, then blend the mixture until it has the consistency of milk. Serve cold
peanut milk.
- Experience the distinct and vibrant flavor of pistachio milk. It's a delightful
addition to your culinary creations because of its distinct green hue and subtle
sweetness.
- Walnut milk is a non-dairy milk that is created by combining water and soaked
walnuts, then straining the mixture to produce a smooth beverage. Antioxidants,
omega-3 fatty acids, and fiber can all be found in walnuts.
- Coconut milk is a common ingredient in tropical cuisines and vegan baking. It
is an opaque, white liquid that is taken from the meat of a mature coconut.
Shredded coconut is combined with water to make coconut milk, which is then
strained through a nut milk bag. Although young, green coconuts are used to
extract coconut water, only the mature flesh of brown coconuts can be used to
make coconut milk.
3. Quality indicators
3.1 Sensory:
Appearance: Ivory white, opaque.
Texture: Uniform, no layering.

22
Odor: Characteristic smell of the nut, no strange smell.
Flavor: Fatty, sweet, and cool, with no strange taste.
3.2. Maximum limit of microbial indicators
Table 3.1. Maximum limit of microbial indicators of nut milk:
Number Name Maximum limit

1 Total aerobic microorganisms 100 CFU/mL

2 Coliforms 10 CFU/mL

3 E.Coli 0 CFU/mL

4 C. Perfringens 0 CFU/mL

5 S.aureus 0 CFU/mL

6 P. aeruginosa 0 CFU/mL

7 Total number of yeast and mold 10 CFU/mL

spores

8 Streptococcus faecalis 0 MPN/mL

3.3. Heavy metal content:
Lead (Pb) maximum limit : 0,05 mg/L
II. Materials: (1mL=1g)
1. Peanut (still in shell): 1kg -> preprocessed: 200g

Figure 3.1 Peanuts.

23
 - The peanut, also known as the groundnut, goober,pindar or monkey nut, is a
legume crop grown mainly for its edible seeds. It is widely grown in the tropics
and subtropics, important to both small and large commercial producers. It is
classified as both a grain legume and, due to its high oil content, an oil crop.
- Nutrition:
Table 3.2 Nutrition value of peanut per 100g
Energy 570 kcal

Carbohydrates 21g

Fat 48g

Protein 25g

Water 4.26g
2. Milk (no sugar): 1600mL = 1600g
3. Sugar (Bien Hoa pure refined sugar, sugar cane): 40g
4. Survey factor: mpeanut (g) :mmilk (g)
Table 3.3. Material’s data of peanut milk samples
1 2 3 4

mpeanut:mmilk (g) 1:5 1:7 1:9 1:11

msugar (g) 10 10 10 10

mmilk (g) 250 350 450 550

mpeanut (g) 50 50 50 50

mtotal (g) 300 400 500 600

III. Method of conducting an experiment:

1. Equipment:
- Pan
- Electromagnetic stove
- Bowl
- Bottles
- Filter towel
- Grinder
- Pot
- Weight
- Spoon and chopsticks
- Sterilizer

24
 - Fridge
- Homogenizer

2. Processing technology:

peanut Washing waste water

s

roasting Peeling

Blanching Straning
Milk

Sugar Cooking Homogenization

Storage Sealing Sterilization Filling into bottle

peanuts
milk

3. Technological process explanation:

3.1 Screening:
Choose fresh peanuts, big and round peanuts, free of damage or insects.
3.2 Roasting:
Roast to make the seeds fragrant and deodorize the oil.
3.3 Peeling:
Because lipoxygenase is present in peanut kernels, peanut milk will have a more
verdant and sharp flavor. Both the color and flavor of the product are influenced by
the red seed coat tannin and pigment of the peanut kernel. Consequently, prior to
pulping, the enzyme needs to be deactivated and the peanut red seed coat needs to be
removed.
3.4 Blending:

25
Sugar, emulsifier, thickener stabilizer, peanut pulp, spices, and other ingredients are
used as raw materials to manufacture peanut milk. During preparation, the emulsifier
and stabilizer can be combined with the peanut pulp before being combined with the
syrup. The peanut milk is blended at a temperature between 60 and 65 °C.
3.5 Homogenization:
The diameter of the particles in the peanut milk must be reduced, which can be done
through homogenization, to stop them from sinking and floating.To further purify
protein ions and fat globules, high-pressure homogenization is performed at a
temperature of 55–70°C with a homogenization pressure of 30-35 MPA.Vacuum
degassing: To lower the oxygen level, stop fat oxidation, retain product flavor, and
lengthen the shelf life of the homogenized peanut milk, a vacuum degassing
equipment is used to degass the product.
3.6 Sterilization:
The most common ways that peanut milk is packaged are in tinplate cans, glass bottles,
etc. If the milk is to be filled into these containers, it can be pasteurized beforehand
(though this is not required). The filled containers are then placed in the sterilization
kettle for a secondary sterilization, in which the milk is heated to 121°C for 20
minutes before being cooled to room temperature and packaged.
3.7 Storage:
In the refrigerator, keep the peanut milk in a jar with a tight lid. When kept in the
refrigerator, homemade peanut milk can last up to 4-5 days. Before using, give it a
vigorous shake or stir because natural separation may take place over time.

26
IV. Results:

Figure 3.2. Result of samples

Table 3.4. Sensory of the samples

27
Samples Appearance Texture Odor Flavor

1 Ivory white, opaque. Uniform, no layering. Characteristic smell of Fatty, sweet, and
the nut, no strange cool, with no strange
smell. taste.

2 Ivory white, opaque. Uniform, no layering. Characteristic smell of Fatty, sweet, and
the nut, no strange cool, with no strange
smell. taste.

3 Ivory white, opaque. Uniform, no layering. Characteristic smell of Fatty, sweet, and
the nut, no strange cool, with no strange
smell. taste.

4 Ivory white, opaque. Uniform, no layering. Characteristic smell of Fatty, sweet, and
the nut, no strange cool, with no strange
smell. taste.

V. Explain the problems:

- The flavor of peanuts gradually decreases and the taste of milk gradually
increases from sample 1 to sample 4: because the ratio of peanuts remains the
same and the ratio of milk increases.
- All samples met the sensory standards of peanut milk products.
- In the experiment we did not add water to the samples.

28
 References
1. “Nut milk guide”, MasterClass, June 8th, 2021
2. “Announcing Vietnamese product standards”, IFOOD Vietnam food
development limited liability company, October 6th, 2017
3. “Peanut milk processing plant”, Beyond, August 22nd, 2021
4. “Handmade peanut milk”, Megan Ellam, July 27th, 2023

29
 LESSON 4: KUMQUAT “RIM”
I.Overview:
1. Definition:
“Rim” is a dried fruit product made from fresh fruit and sugar water. Sugar is added to
jam not only to make it sweeter but also to keep it fresh. Microbial cells are inactive
due to protoplasmic contraction, so sterilization is usually unnecessary. Some jams
with lower dry matter content must be pasteurized for some time, primarily to kill
yeast and mold, whereas bacteria do not grow in high-acidity fruit jam.
2. Classification:
Some common materials can be used to make a “rim”:
- Tamarind
- Kumquat
- Pineapple
- Gooseberry
- Strawberry
- etc…
3. Quality indicators:
3.1 Sensory:
Products have a certain degree of clarity, are soft, sweet and fragrant, and have the
characteristic acidity of the ingredients.
3.2 Maximum limit of microbial indicators:
Table 4.1. Maximum limit of microbial indicators
Number Name Maximum limit

1 Total number of aerobic microorganisms 104 CFU/g

2 Coliforms 10 MPN/g

3 E. Coli 0 MPN/g

4 C. perfringens 10 CFU/g

5 B. Cereus 102 MPN/g

6 Total number of mold and yeast spores 102 CFU/g

3.3 Heavy metal content:
Lead (Pb) maximum limit: 1 mg/kg

30
II. Materials:
1. Sugar: 500g
2. Kumquat: 1kg -> preprocessed: 500g
Kumquat,also known as calamansi, calamondin, Philippine lime or Philippine lemon,
is an economically important citrus hybrid predominantly cultivated in the Philippines.
It is native to the Philippines, parts of Indonesia, Malaysia, and Brunei (Borneo,
Sumatra, and Sulawesi), as well as parts of southern China and Taiwan.

Figure 4.1 Kumquat

Table 4.2 Kumquat “rim” ‘s Data
Samples 1 2 3 4

Ratio 1:0.6 1:1 1:1.25 1:1.5

mkumquat 100 100 100 100

msugar 60.35 103 125.7 150.6

mconcentrate 65.1 54.57 50 78

mafter drying 56.67 48.74 68.34 64.1

31
III. Method of conducting an experiment:
1. Tools and equipment:
- Pan
- Induction cooker
- Chopsticks and spoon
- Fridge
- Knife
- Bowl
- Weigh
1. Processing technology:

Kumqu

Classify

Wash Washing

Cut

Suga Marinate

Rim

Kumqu

2. Technological process explanation:

3.1. Preliminary treatment
- Wash the kangaroos, soak them in diluted salt water, gently rub the skin to make it
softer, and then rinse with clean water.
3.2. Cut
- For kumquat, use a knife to cut into 4 parts and remove the seeds.
Soak in solution
- Soak CaCl2 for 6 hours
3.3. Marinate with sugar
- Put all the processed kumquats in a large pot and add 120g of sugar, mix well, and
marinate for 5-6 hours.

3.4. Rim

32
- After marinating, use chopsticks to pick out the kumquat, boil the remaining sugar
water until the sugar dissolves, then add 1 teaspoon of honey. Next, mix the previous
kumquat with sugar water and continue to cook over low heat.
- Wait until the water boils, the color of the kumquat gradually becomes clearer, and
the sugar water thickens slightly, then add the pre-processed lemongrass and continue
cooking. Cook until the jam gradually turns dark yellow, and the sugar syrup is
smooth but not thick, then turn off the heat.

IV. Results:

Figure 4. Kumquat “rim” after drying

Table 4.3. Mixing formula
Sample 1 2 3 4

Ration 1:0.6 1:1 1:1.25 1:1.5

(Kumquat:sugar)

Weight (g) 100:60.35 100:103 100:125.7 1:150.6

Table 4.4. Changes in weight of samples

Sample 1 2 3 4

minitial 65.1 54.57 80 78

after drying 56.67 48.74 68.34 64.10

33
Samples Appearance Texture Odor Taste

1 Dark yellow Sticky and Chewy Smell of kumquat, no Slightly sweet, bitter
strange smell

2 Dark yellow Sticky and Chewy Smell of kumquat, no Slightly sweet, bitter
strange smell

3 Dark yellow Sticky and Chewy Smell of kumquat, no Sweet, slightly bitter
strange smell

4 Dark yellow Sticky and Chewy Smell of kumquat, no Very Sweet, bitter
strange smell

Table 4.5. Sensory evaluation

Comment:
- Color: Color variations can be caused by a variety of factors, including the quantity
of sugar used, the heating time and temperature, the drying time, and the drying
temperature. Sugar will contribute to caramelization at high temperatures, giving it a
deeper brown. More heat, more time spent heating, and more sugar can all result in a
deeper color.
- Structure: The original shape does not change after heating and drying because it is
soaked in CaCl2 before processing to maintain the toughness of the product. At the
same time, there is a certain clarity of kumquat products.
- Sugar crystallization: There was no evidence of crystallization during the
preservation phase. The amount of sugar added can cause crystallization of sugar.
Sugar solubility will likewise reduce with a drop in temperature, which will eventually
cause crystallization. This can be prevented by cutting back on the sugar, increasing
the solubility of the reducing sugar and sucrose mixture, and regulating how long the
kumquat is heated.
- Conclude: Look at the structure and color as well as the taste of the product. Sample
1 and sample 2 have a mild sweet taste with a bitter taste, so the bitter taste
overpowers the taste of the product. Sample 4 had too high a sugar content, so when
tested, it only tasted sweet. Sample 3 has moderate sweetness, the bitterness does not
overpower the sweetness, and the flavor is harmonious. Therefore, model 3 was
chosen as the most suitable product.
V. Explain the problems:
Some factors affect to quality products:
● Certain clarity of kumquat products:

34
- Choosing ripe or green kumquats greatly affects the quality and color of the product.
If you choose green kumquats, after heating, the kumquats will darken and not look
good. You should choose ripe kumquats to achieve the transparency of the product.
● Bitter and acrid:
- Because during sample preparation, the steaming process was not guaranteed
thoroughly, so the product has a bitter and acrid taste.

35
 References
1. Loc NGUYEN DUC, Report rimmed jam, dry jam.
2. Product announcement, Testing the quality of all kinds of Tet jams.

36
 LESSON 5 : DRYING MANGO

I.Overview:
1. Definition:
- Dried fruit is a product made from fresh fruits through low-temperature drying
technology, which causes some of the moisture in the ingredients to be lost. After
drying to a certain moisture level, it will be taken out and cooled. The product will
have a characteristic flexibility, softness, and delicious taste and will not be as
crunchy as dried fruit. The types of dried fruits currently on the market are: dried
passion fruit, dried mango, dried pineapple, dried papaya...
2. Classification:
- The first type: dried fruit using a heat dryer to dry. This type is usually dried at a
temperature of about 60 degrees Celsius and leaves the fruit almost dry (with a
moisture content of about 20 - 30%).
- Second type: dried fruit using a freeze dryer. When drying, the drying temperature is
only about 30 - 35 degrees Celsius. After drying, the fruit will still retain its original
color and will not lose the vitamins inside because the drying temperature is low, only
about 30 degrees Celsius.
3. Quality indicators :
3.1. Sensory
- Color : Dried fruit should have a natural, bright and uniform color throughout the
product. Colors that are too dark or inconsistent may indicate that the fruit has gone
through a poor quality drying process.
- State : Dried fruit should be uniform in size and shape, not too small or too large.
The product should have a smooth texture and not be crumbly.
- Humidity: Dried fruit should have a relatively low moisture content to ensure
preservation and prolong shelf life. Too much humidity can cause rapid rotting and
decomposition.
- Flavor : Dried fruit should retain the natural flavor of that fruit. If there is a strange
smell or loss of original flavor, it may indicate that the fruit has been oxidized or
contaminated.
3.2. Maximum limit of microbial indicators:

Table 1. Maximum limit of microbial indicators

Number Name Maximum limit

1 E. coli 10 CFU/g

37
 2 Salmonella 10 CFU/g

3 Listeria monocytogenes 10 CFU/g

4 Staphylococcus aureus. 10 CFU/g

5 S.aureus 0 CFU/g
3.3. Heavy metal content :

Table 2 : Heavy metal content

Number Name Maximum limit

1 Cadmium (Cd) 0,1 ppm

2 Thủy ngân (Hg) 0,05 ppm

3 Arsenic (As) 0,1 ppm

4 Chrome (Cr) 0,2 ppm

II. Materials:
- Mango: 500g
- Sugar: 200g
=>> Preprocessing : 250g

Sample 1 2 3 4

m Mango(g) 50 50 50 50

m Sugar(g) 71 71 98 98

toC ( Dried ) 65 80 65 80

Sample 1 2 3 4

1H 41; 53; 99 43; 62; 93 35; 58; 67 46; 60; 90

38
 2H 43; 69; 95 44; 74; 73 34; 62; 79 46; 59; 82

3H 43; 74; 45 43; 69; 87 32; 70; 60 45; 64; 78

4H 37; 63; 80 43; 62; 78 41; 60; 80 41; 69; 81

5H 40; 53; 74 41; 60; 77 38; 65; 79 41; 70; 82

6H 37; 76; 60 39; 65; 74 31; 81; 53 35; 73; 62

7H 40; 63; 56 37; 62; 70 34; 75; 60 32; 68; 70

8H 41; 78; 85 34; 60; 68 32; 68; 65 30; 65; 68

III. Method of conducting an experiment:

1.Tools and equipments:
- Weigh
- Knife
- The cutting board
- Sugar
- Spoon and chopsticks
- Oven
- Fridge

39
 2.Processing
technology:

Mango

Classify

Water Washing

Peel & Slice

Sugar Soak in sugar

solution

Drying Dried

Figure 2.1. Processing of Drying mango

3.Technological process explanation:
3.1. Classification:
- When imported, raw materials for processing dried mangoes are usually not 100%
guaranteed to meet the quality requirements stated in the technical process. Because
mango is an agricultural product with a short storage time, it can easily spoil. In
addition, ripe mangoes when harvested may not be uniform in their degree of ripeness.
- It is necessary to screen and remove mangoes that have not reached the required
ripeness level or have damaged properties.
- The purpose of choosing ingredients used to process dried mangoes is to create
uniformity in the quality, color, flavor, and deliciousness of dried mangoes after
processing. This helps produce dried mangoes to ensure the best aesthetics and high
prices when exported.
3.2. Wash mango and slice:
- Mangoes are processed using water to clean dirt such as sand and microorganisms
adhering to the skin, helping dried mangoes ensure the best food hygiene and safety.
- Mangoes are peeled, peeled and sliced into 5-10 mm thick pieces, the seeds are
removed. The size of the mango piece is not too thin or too thick to help increase the

40
contact of the raw materials with the drying agent, reduce time as well as shape the
product.
3.3. Blanch the mango
- The mango process helps inhibit and temporarily stop microbial activity.
- The way to get a mango is to dip the mango in warm water with a temperature of
about > 60 degrees Celsius for 3 to 4 minutes.
3.4.Soak in solution
- Soak the mango in sugar solution, take it out and drain after an appropriate amount
of time.
3.5. Process of drying mango
- Mangoes are spread thinly on the tray, avoiding overlapping to ensure all are in
contact with the drying agent. Drying temperature is from 50 - 65 degrees Celsius,
drying time and humidity depend on the purpose of drying or drying. Dry mangoes at
40 - 50% humidity for the first 4 - 5 hours, then lower to 15 - 20% in the final stage.
3.6.Packaging and labeling
- Dried mangoes are cooled at room temperature and packaged with the same weight
in bags as well as labeled before being sent to the market for consumption.

IV. Results:
Table . Result board
Sample 1 2 3 4

1H 41; 53; 99 43; 62; 93 35; 58; 67 46; 60; 90

2H 43; 69; 95 44; 74; 73 34; 62; 79 46; 59; 82

3H 43; 74; 45 43; 69; 87 32; 70; 60 45; 64; 78

4H 37; 63; 80 43; 62; 78 41; 60; 80 41; 69; 81

5H 40; 53; 74 41; 60; 77 38; 65; 79 41; 70; 82

6H 37; 76; 60 39; 65; 74 31; 81; 53 35; 73; 62

7H 40; 63; 56 37; 62; 70 34; 75; 60 32; 68; 70

8H 41; 78; 85 34; 60; 68 32; 68; 65 30; 65; 68

- At different drying temperatures, different dried mango products will be produced

- The taste is sweet and chewy enough

41
V. Explain the problems:
- The fourth product is too sweet because the mango is already sweet but also has a lot
of sugar added
- The second product has moderate sweetness and the right consistency of dried fruit
- Retains the characteristic flavor of dried mango
- The dried mango market is growing strongly and promises to bring many attractive
business opportunities.
-Increase nutritional awareness
-Growth of the freeze-dried food industry
-Increase the trend of healthy eating
-Export potential: Mango is a popular fruit and is grown in many countries around the
world, this creates great export potential for dried mango. International markets have
high demand for dried products and dried mangoes can be accessed and exported to
these markets.

References
1.Quy trình công nghệ sản xuất xoài sấy dẻo; Takudo

2.Quy trình công nghệ sản xuất xoài sấy dẻo;Kỹ nghệ xanh Việt Nam

3.Chất lượng trái cây sấy dẻo; Giayphepvesinhantoanvesinhthucpham; May 27 2020

42
 LESSON 6: ORANGE MARMALADE

I.Overview:
1. Definition:
- Marmalade (from the Portuguese marmalade) is a fruit preserve made from the juice
and peel of citrus fruits boiled with sugar and water. The well-known version is made
from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet
oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical
choice of fruit for marmalade, though historically the term has often been used for
non-citrus preserves.
- The preferred citrus fruit for marmalade production is the Spanish Seville or bitter
orange, Citrus aurantium var. aurantium, prized for its high pectin content, which sets
readily to the thick consistency expected of marmalade. The peel imparts a bitter taste.
- The Portuguese original word marmalade means made of 'quince’'.
2. Classification:
- Jam: Products with special conditions, prepared from raw materials, fruit packages,
fruit meat, or pure unspecialized or special fruit and/or from one or more types of fruit,
mixed with ingredients sweetened with or without adding water.
- Jellies: Jam made from transparent fruit juice. If the fruit juice is sulfite, before
cooking the jam, SO2 must be reduced by heating so that the SO2 content in the
product does not exceed 0.025%. Depending on the viscosity of the juice and the
freezing degree of the product, pectin is mixed or not added.
- Marmalade:
+ Citrus marmalade: The product is obtained from one or a mixture of citrus
fruits and has a suitable consistency. The product may be prepared from one or
more of the following ingredients: whole fruit or pieces, which may have some
or all of the skin removed, fruit pulp, fruit puree, juice, extracts, and pulp,
mixed with sweeteners with or without added water.
+ Non-citrus marmalade: The product is prepared by cooking whole fruit pieces
or grinding them and mixing them with sweeteners to obtain a semi-liquid or
thick product.

II. Materials:
Prepare:
- The orange “sành”: 1kg
- Sugar: 300g
- Pectin: 50g
- Survey factor: change sugar

43
 Table 1. Material’s data of orange marmalade samples
Sample 1 2 3 4

morange(g) 100 100 100 100

msugar(g) 40 50 60 70

mpectin(g) 0.4 0.4 0.4 0.4

1. Orange “sành”:
- The genus Citrus of the family Rutaceae includes several important fruits such as
oranges, mandarins, limes, lemons, sour oranges, and grapefruits. Citrus fruits are an
important source of bioactive compounds. In particular, citrus peels contain significant
amounts of phenolic compounds, especially phenolic acids and flavonoids.
- Citrus by-products are secondary products derived from the industrial process of
citrus fruits and constitute about 50% of fresh fruit weight.
Citrus peel is a very much sought-after product in the citrus industry. The most
important component of citrus peel is hesperidin, but peel also contains other
bioflavonoids, such as naringin, diosmin, and neohesperidin. Furthermore, citrus peel
contains pectin and has a high vitamin content.
Figure 6.1. Orange “sành”
Table 2. Nutritional ingredients in 100g of orange “sành”
Name Amount Unit

Water 87.5 gram

44
Vitamin C 30 mg

Starch 10.9 gram

Kali 93 mg

Calci 26 mg

Fiber 0.3 gram

Natri 4.5 mg

Magnesium 9 gram

Phosphor 20 mg

2. Sugar:
- The role of sugar in creating coagulation is to dehydrate and reduce the solvation of
pectin molecules. Depending on the quantity and quality of pectin, different amounts
of sugar are used. The higher the pectin content and the better its quality, the higher
the sugar content required for coagulation, but if:
- If it is too high compared to pectin, the coagulation strength will decrease and the
coagulation speed will decrease.
- Too low and not enough to create gel.
Table 3. Sensory indicators of sugar
Criteria Sugar
Appearance Sugar crystals are relatively uniform, dry, and non-clumping.

Color All crystals are white and iridescent. When mixed in distilled
water, the sugar solution is clear.

Flavor Sweet taste, no strange smell.

Table 4. Physicochemical indicators of sugar

Criteria Sugar

Sucrose content (%) >99%

Reducing sugar content (%) <0.05

Moisture (%) <0.05

Ash content (%) <0.03

45
 3. Pectin:
- Pectin is a naturally occurring carbohydrate found in various fruits, primarily in the
peels and cores. It plays a crucial role in the food industry and home cooking,
primarily as a gelling agent in the production of jams, jellies, and preserves. Here's
some key information about pectin:
+ Natural Source: Pectin is abundant in many fruits, including apples, citrus fruits
(oranges, lemons, and grapefruits), plums, and blackberries. The highest concentration
of pectin is typically found in underripe fruits.
+ Chemical Structure: Pectin is a complex polysaccharide made up of chains of
galacturonic acid molecules linked together. These chains form a gel-like structure
when combined with water and sugar.
+ Gelling Agent: Pectin is most well-known for its ability to gel liquids when
heated with sugar and acid. This property makes it essential in the preparation
of fruit preserves, jams, and jellies, as it helps these products thicken and set.
+ Low Methoxyl Pectin: There are two main types of pectin used in the food
industry: high methoxyl pectin and low methoxyl pectin. Low methoxyl pectin
(LMP) is used in products that require calcium for gelling, such as certain types
of jams.
+ High Methoxyl Pectin: High methoxyl pectin (HMP) gels with sugar and acid
alone, without the need for added calcium. It is used in products like traditional
fruit jams and jellies.
+ Commercial Production: Pectin is commercially extracted from citrus peels and
apple pomace (the pulpy residue left after juicing). The extracted pectin is
processed and dried into a powder or sold as a liquid for various culinary and
industrial applications.
+ Pharmaceutical and Industrial Uses: Pectin has applications in the
pharmaceutical and cosmetic industries as a gelling agent, thickener, and
stabilizer.
+ Vegan and Vegetarian Alternatives: Pectin is a common ingredient in vegan
and vegetarian diets as it allows for the creation of gelatin-like textures without
using animal-derived gelatin.
- Pectin is a versatile and valuable substance in both food production and health
promotion, with a wide range of applications beyond just gelling fruits. Its natural
origin and health benefits make it an important ingredient in many aspects of modern
food technology and nutrition.

46
III. Method of conducting an experiment:
1. Tools and equipment:

Table 5. Tools and equipment

2. Processing technology:

47
 Figure 2.1. Technological process of orange marmalade
3. Technological process explanation:
3.1. Selecting - classifying:
- Wine has undergone fermentation during the selection phase, which aims to
eliminate fruit damage and the ripening process. Fruit that has been cracked or
stamped can have the damaged portion removed and the remaining portion used for
transportation. To make post-processing easier, ingredients are sorted according to
size, shape, and ripeness. Oranges must mature technically so as to meet product
quality and sensory standards.
3.2. Washing:

48
- Washing attempts to reduce the amount of microorganisms in the material's exterior
layer as well as mechanical impurities like soil, sand, and dust as well as chemical
impurities like pesticides.
- Standard clean water should be used for washing. In the industrial setting, washing
might be carried out manually or mechanically.
- On a large scale, lime chloride (3CaOCl2.Ca(OH)23H2O) is used to disinfect it.
Blend a solution of lime chloride at a concentration between 0.03 and 0.05%.
3.3. Preliminary treatment:
- Removing fruit parts that are useless for the production process is known as
preliminary treatment. The sections are the seeds, the white skin, and the green outer
covering that contains the essential oils.
- The cost of the equipment and the soaking water for the next soaking are also
decreased by preliminary treatment.
- Either all of the work can be done by hand, or mechanical and manual labor can be
combined.
3.4. Pressing:
- Compared to other oranges, green-peeled oranges are less advantageous because of
their comparatively high quantity of chemicals, primarily glucosides. This bitter
element will follow the product and give it a disagreeable flavor if it is not eliminated.
In order to lessen the negative impacts of bitter ingredients, blanching must be added
to the process.
- The conducted soak-in solution has 1% citric acid and 11% sugar, and it is heated to
85 to 90°C for 15 minutes.
3.5. Filtering:
- The crushing procedure is typically used in hazy juice processing technology. It is
not essential to utilize the crushing process for orange products since the residue for a
smaller portion has a distinct hue from the fruit juice and the juice content is relatively
significant. Rather, we employ a pressing technique that helps to lessen the
precipitation of insoluble components (because the juice has less structural tissue than
the rub) and obscures the classification so that the consumer cannot easily distinguish
it (the sediment layer's color is similar to the fluid above's color).
3.6. Mixing:
- A low sugar to acid ratio in the raw material gives it a sour taste. Nonetheless,
Vietnamese consumers, more than any other Asian consumer, take great pride in their
love of sweets. Thus, further processing steps are required after pressing in order to
produce a harmoniously sweet and sour product that satisfies customer demands.
- The appropriate amounts of sugar and citric acid are the additional auxiliary
components.

49
- After the orange peel is diced and rimmed, we blend it. This offers the customer an
enhanced sensory experience while also giving the citrus marmalade a crunch and
preserving the orange scent in the peel.
3.7. Concentration:
- Evaporation of water creates a product with a high concentration of dry matter,
meeting the requirements of adhesion and preservation.
- The concentration process has 3 basic parameters: boiling temperature, concentration
time, and evaporation intensity.
3.7.1. Boiling temperature:
- A product's boiling point is determined by its chemical and physical characteristics,
the concentration of dry matter, and the surface vapor pressure. The product's boiling
temperature falls when the vapor pressure on its surface is low, and this phenomenon
is accomplished by creating a vacuum in the concentrator. The product's boiling point
rises with increasing dry matter concentration. Because of its low dryness at the
concentration point, the product's boiling temperature was almost equal to that of
water. When the dryness approaches 70–75%, the boiling temperature rises to 105–
110°C. As the difficulty increases, so does the boiling temperature.
3.7.2. Concentrate time:
- The concentration of time is influenced by the product's evaporation intensity and
the device's operation. Longer concentration times result in reduced equipment
efficiency and lower quality products.
3.7.3. Some changes during the concentrate process:
- The fruit and the product are acidic, under the influence of the temperature, the
sucrose is hydrolyzed to glucose and fructose, the red and yellow colors are less
damaged, and the starch is degraded by pectin, reducing the homogeneity in an acidic
environment and prolonged high temperature.
- The aromatics, acids, and volatile organic substances will evaporate with the water
vapor, reducing the flavor of the product.
- The vitamin content in the product decreases gradually due to the effects of high
temperature and prolonged time.
- Due to limited equipment conditions in the laboratory, concentrate orange juice by
heating directly on an electric stove, at a temperature of 85 - 100°C, the evaporation
time of 1 pot with a capacity of 3.5 liters is 3 hours.
3.8. Filling:
- Shaping the product. After concentrating to a concentration of 65°Bx, we pour the
suspension into a 200 ml glass bottle, ...
3.9. Sealing:
- Ensure products are free of microbiological contamination and increase shelf life of
products.
3.10. Labeling:

50
 IV. Results:
Table 5. Final results
Sample 1 2 3 4

morange(g) 99.7 100.8 103.48 104.5

Corange 10 10 10 10

msugar(g) 39.8 50.3 60.3 71.5

Dried pectin (g) 0.4175 0.402 0.4035 0.418

Pectin solution 8.35 8.04 8.07 8.36

(g)

ΣC 67 67 67 67
������ ��������
Dried pectin = ��

Table 6. Sensory evaluation

Sample 1 2 3 4

State Hard gel, Hard gel, Hard gel, very Hard gel,
slightly thick, thick, smooth, thick, smooth, extremely
smooth, does does not fall does not fall thick, smooth,
not fall when when the angle when the angle does not fall
the angle at at 90 ٥ at 90٥ when the angle
90٥ at 90٥

Color Clear orange Clear orange Clear orange Clear orange

brown brown brown brown

Taste A bit sour, A bit sour, A bit sour, A bit sour,

sweet, slightly sweet, bitter sweet, very sweet,
bitter extremely slightly bitter
bitter

Comments:
- The difference in color between the samples is not very significant, with slight
variations due to the different water and sugar content in each sample. Although they
are concentrated for a certain period, the samples do not taste cooked, which is a good
sign.
- Samples are evaluated according to their flavor and structure because the amount of
added sugar is the factor under examination. Because sample 1 lacks the polymer
chains of D-polygalacturonase, which are joined by 1,4-glucoside linkages, it is the

51
softest of the three samples, even if samples 2 and 3 are nearly comparable in terms of
texture, sweetness, and spread. In contrast to the other samples, sample 4 exhibits the
strongest gel formation. Moreover, sample 3 has an extremely bitter flavor. Because
sample 2 has a slight sweetness and just the right amount of texture, it is selected.

V. Explain the problems:

Some points need to be considered when making marmalade:
● Sugar content:
- In products, sugar content has a very important role. Due to the usage of pectin as
an additive, HMP (high methoxyl pectin) with pectin has DM > 50%. These pectins
form a gel-like structure when the pH is 3-3.5, and if the solute is present, typically
sucrose with concentrations greater than 55% of total weight. Therefore, the sugar
amount needs to be over 50%, or the jam structure may not be as desired.
● Materials:
- Choosing ingredients is also an important step. Because factors such as acidity and
fruit properties also affect the texture and flavor of the product.
● Time to add orange peel to concentrate:
- Choose the right time to add orange peel to the concentrated product of the same
sample, because adding too early or too late will also affect the flavor of the dish. For
example, in sample 3, because orange peel was added too early in the condensation
process, the product was very bitter.
● Pectin:
- The amount of pectin added must be carefully considered and calculated. If using
Too little pectin, the gel will become loose. If pectin is added too much, the jam
structure will be hardened.
● Other factor:
- Other influencing factors such as concentration time, concentration, pectin soaking
time is enough or not, soaking properly or not. There is also mixing technique that
also greatly affects product quality results.
- Products made with marmalade have long been available in large quantities. Strict
and meticulous control must be exercised at every stage to guarantee that the product
has a consistent flavor, texture, and feel in order to achieve the optimal structure on an
industry scale. In addition, additives like acid regulators and gelling agents can be
utilized on an industry level to produce goods that are of the highest caliber for
customers. It's also important to consider selecting ingredients and creating recipes
that work.

52
 References
1. Lexico Dictionaries | English. Archived from the original on 25 February 2021.
Retrieved 26 May 2022.
2. Maguelonne-Samat, (Anthea Bell, tr.) A History of Food 2nd ed. 2009, p. 507
3. Classification: TCVN 1870:2007 (CODEX STAN 80-1981) Mứt cam, quýt.
4. Haigangtrace.com/vn/trace-code/HGT1296002
5. Sicari, Vincenzo, et al. "Addition of orange by-products (dry peel) in orange
jam: evaluation of physicochemical characteristics, bioactive compounds and
antioxidant activity." Medical Sciences Forum. Vol. 2. No. 1. MDPI, 2020.
6. Sicari, V., Loizzo, M. R., Romeo, R., Leporini, M., Tundis, R., & Poiana, M.
(2020, November). Addition of orange by-products (dry peel) in orange jam:
evaluation of physicochemical characteristics, bioactive compounds and
antioxidant activity. In Medical Sciences Forum (Vol. 2, No. 1, p. 11). MDPI.
7. SICARI, Vincenzo, et al. Addition of orange by-products (dry peel) in orange
jam: evaluation of physicochemical characteristics, bioactive compounds and
antioxidant activity. In: Medical Sciences Forum. MDPI, 2020. p. 11.
8. Handout of Practice of Fruit, vegetable processing & beverage production.

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