Design a factory for drying sliced pineapples at capacity of 500kg ripened fruits per hour

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING CAPSTONE PROJECT FOOD TECHNOLOGY Ho Chi Minh City, December

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MINISTRY OF EDUCATION AND TRAINING

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY FOR HIGH QUALITY TRAINING

CAPSTONE PROJECT FOOD TECHNOLOGY

Ho Chi Minh City, December, 2021

DESIGN A FACTORY FOR DRYING SLICED PINEAPPLES AT CAPACITY OF 500 KG

RIPENED FRUITS PER HOUR

LECTURER: Dr LE DUC TRUNG STUDENT: DANG HOANG QUOC DUY

LE NGUYEN QUOC VIET

SKL 0 0 8 4 5 7

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HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY FOR HIGH QUALITY TRAINING

Ho Chi Minh City, December 2021

Major: FOOD TECHNOLOGY Supervisor: Dr LÊ ĐỨC TRUNG

DESIGN A FACTORY FOR DRYING SLICED PINEAPPLES AT CAPACITY OF 500 KG

RIPENED FRUITS PER HOUR

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i

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THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness

-Ho Chi Minh City, September 30 th , 2021

GRADUATION PROJECT ASSIGNMENT

Student name: ĐẶNG HOÀNG QUỐC DUY Student ID: 17116005

Supervisor: Dr LÊ ĐỨC TRUNG

1 Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits

per hour

2 Research contents:

- Literature Review (about materials, market products, fruit drying technology and equipment)

- Select method of design and sketch production line

- Calculate mass and energy balance for the production

- Calculate and design the drying process and equipment

- Select other equipment suitable for the production line, including cleaning, pealing, slice cutting,blanching, packaging, transporting among different unit operations

- Preliminarily design installation and housing for the equipment

- Estimate the production cost

3 Date of assigning the project: 30/Sep./2021

4 Date of finishing the project: 30/Dec./2021

PROGRAM CHAIR

(Sign with full name)

Dr Lê Đức Trung

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We sincerely declare that the content presented in this graduation thesis is our own words

We hereby certify that the references in the graduation thesis have been properly and fully cited

in accordance with the department’s regulations

Ho Chi Minh City, December 31, 2021

Student’s signature

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Date: December 28, 2021

From: Đặng Hoàng Quốc Duy & Lê Nguyễn Quốc Việt

Faculty of High Quality Training

Food Technology K2017, CLA

Subject: Food Technology

Dear Dr Lê Đức Trung and the Faculty of High Quality Training of HCMUTE

First of all, we would like to send to all the teachers, professors of the Faculty of Quality Training, HCMC University of Technology and Education respectful greetings, bestwishes for health and deep thanks With the attention, teaching, and thoughtful guidance of you,

High-so far, we have been able to complete my thesis

Especially, we truly appreciate Dr Lê Đức Trung for your taking out time and instructingour graduation thesis progress It was a wonderful experience studying under your guidance andsupervision You always hold a special place in our heart and we earnestly respect your time youhad been spending for us

With the limited time and experience of a practitioner, this thesis cannot avoidshortcomings We look forward to receiving the guidance and comments of the teachers so that

we have additional conditions to improve our awareness and better serve our practical work inthe future

We would be definitely in touch with all of you through emails ans hope the same fromyou

Once again, thank you so much for your teaching, guidance, supervision and caring.Yours sincerely,

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THE SOCIALIST REPUBLIC OF VIETNAM

Independence – Freedom– Happiness

-Ho Chi Minh City, December 31, 2021

ADVISOR’S EVALUATION SHEET

Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruitsper hour

Advisor:.DR LÊ ĐỨC TRUNG

EVALUATION

1 Content of the project:

Content and workload of the project

Literature Review (about materials, market products, fruit drying technology andequipment)

Select method of design and sketch production line

Calculate mass and energy balance for the production

Calculate and design the drying process and equipment

Select other equipment suitable for the production line, including cleaning, pealing, slicecutting, blanching, packaging, transporting among different unit operations

Preliminarily design installation and housing for the equipment

Estimate the production cost

A drawing for production line (A1/A0)

A drawing of the fruit dryer (A0)

A drawing of plan for production housing (A1/A0)

2 Strengths:

Almost requirements of the given tasks were complete: literature review, selection ofsuitable technological process, mass and heat balance calculation; calculation main machineryparameters and selecting auxiliary equipment, preliminarily design the production housingproduction cost estimate;

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The project started later than normal, that affects quality of the project.

4 Approval for oral defense? (Approved or denied)

Approved

5 Overall evaluation: (Excellent, Good, Fair, Poor)

….………

6 Mark: 75/100 (in words: seventy five percent)

Ho Chi Minh City, January 7 th , 2022

ADVISOR

(Sign with full name)

Dr Lê Đức Trung

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-Ho Chi Minh City, December 31, 2021

PRE-DEFENSE EVALUATION SHEET

Project title: Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits perhour

Name of Reviewer: Dr Hoàng Văn Chuyển

2 Strengths:

The thesis contains adequate basic parts as required for an undergraduate thesis Theintroduction and overview emphasized the significance and novelty of the research

Methods: Reliable and clearly described

Results and arguments: The presentation of the results is generally acceptable

3 Weaknesses:

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All data from other sources must be cited in the writing Much of information does nothave proper citation in Chapter 1 and Chapter 2.

The citing and referencing styles are not proper as the regulations and some referenceshave not been listed in the reference list (Eg Those in Table 1.1)

There are a number of writing mistakes such as grammar errors and improper sentencestructure, especially in Chapter 2 Corrections are required

The calculation and selection of machine in Chapter 3 were totally wrong because thewrong estimation of the input quantity (just 500 kg/h of whole fruits but not 500 kg/h peeledfruits)

The calculation and selection of the main workshop area was not reasonable as this wasnot based on the size of the selected equipment

There was no calculation/estimation for the supporting sections/buildings in the factory.Wrong calculation of production cost and profit

Chapter 5: The content is too general and does not link to this design

The drawings:

Lack of the main workshop layout drawing which shows the equipment arrangement.Drawing of total ground design does not meet the basic standards of a technical drawingfor total ground design: wrong symbols of the construction details, lack of dimensions/distances,

no scale information, etc

4 Approval for oral defense? (Approved or denied)

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-EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER

Name of Defense Committee Member: TRỊNH KHÁNH SƠN

EVALUATION

1 Content and workload of the project

2 Strengths:

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3 Weaknesses:

4 Overall evaluation: (Excellent, Good, Fair, Poor)

5 Mark: 75/100 (in words: Seventy five)

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Name of Defense Committee Member: TRỊNH KHÁNH SƠN

EVALUATION

2 Strengths:

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3 Weaknesses:

5 Mark: 75/100 (in words: Seventy five)

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Name of Defense Committee Member: ĐẶNG THỊ NGỌC DUNG

EVALUATION

2 Strengths:

The thesis has good basic parts as required for an undergraduate thesis

Methods: Reliable & clearly described

3 Weaknesses:

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5 Mark: 80/100 (in words: Eighty)

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Name of Defense Committee Member: ĐẶNG THỊ NGỌC DUNG

EVALUATION

2 Strengths:

The thesis has good basic parts as required for an undergraduate thesis

Methods: Reliable & clearly described

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3 Weaknesses:

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Name of Defense Committee Member: LÝ TẤN NHIỆM

EVALUATION

2 Strengths:

3 Weaknesses:

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Name of Defense Committee Member: LÝ TẤN NHIỆM

EVALUATION

2 Strengths:

3 Weaknesses:

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5 Mark: 80/100 (in words:Eighty)

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LIST OF FIGURES

Figure 1.1 Pineapple 7Figure 1.2 Pineapple varieties 8Figure 1.3 Pineapple production 9Figure 1.4 Sliced Pineapple 17Figure 1.5 Pineapple juice 18Figure 1.6 Pineapple cordia 18Figure 1.7 Pineapple jam 19Figure 1.8 Calcium chloride 22Figure 1.9 Citric acid 23Figure 1.10 Sodium bisulfite 25Figure 1.11 Drying curve 29Figure 1.12 Drying curve u = f(W) 30Figure 1.13 Drying process by air 30Figure 1.14 Thereotical drying process 31Figure 1.15 Realistic drying process 32Figure 1.16 Additional heat in room 33Figure 1.17 Graph of additional heat 33Figure 1.18 Heating drying halfway 34Figure 1.19 Halfway drying 35Figure 1.20 Drying with circulating air 36Figure 1.21 Graph of circulating air 36Figure 1.22 Tunnel drying equipment 39Figure 1.23 Conveyor drying equipment 40Figure 1.24 Chamber drying equipment 40Figure 1.25 Rotary drum drying 41Figure 1.26 Spray drying equipment 41Figure 1.27 Infrared drying machine 42Figure 1.28 Vacuum drying system 43Figure 1.29 Sublimation drying system 44Figure 2.1 Dried pineapple processing 45Figure 2.2 Washing machine 49

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Figure 2.3 Spraying noozles 50Figure 2.4 Control box 50Figure 2.5 Peeling machine 51Figure 2.6 Ring slicer machine 52Figure 2.7 Blanching machine 53Figure 2.8 Principle of drying tunnel 54Figure 2.9 Packing machine 56Figure 2.10 The moisture content of the finished pineapple at different drying

temperature 62

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LIST OF TABLES

Table 1.1 Pineapple varieties at different varietal groups 8

Table 1.2 Pineapple production by countries in 2019 (FAO Statistical Database, 2019) 9Table 1.3a Physiological data of pineapple before drying 14Table 1.3b Physiological data of pineapple after drying 14Table 1.4 Main compositions of pineapple (per 100gr) 15Table 1.5 Indicators of tap water used in the production of drying sliced pineapple (QCVN 02:2009/BYT) 19Table 1.6 Indicators of drinking water used in the production of drying sliced pineapple (TCVN

5501 – 1991) 20Table 1.7 Indicators of drinking water used in the production of drying sliced pineapple (TCVN

5501 – 1991) 22Table 1.8 Safety criteria of citric acid E330 (QCVN 4 - 11:2010/BYT) 24Table 1.9 Safety criteria of sodium bisulfite E222 (QCVN 4 - 12:2010/BYT) 25Table 2.1 Specifications of washing machine 49Table 2.2 Parameters of washing machine 50Table 2.3 Parameters of Peeling and coring machine 51Table 2.4 Parameters of Pineapple rings slicer 52Table 2.5 Parameters of Blanching machine 53Table 2.6 Parameters of packing machine 56Table 3.1 Initial data for drying calculation 63Table 4.1 The diagram of main ingredient input 71Table 4.2 The number of working days and shifts per month 71Table 4.3 Cost of other devices 73

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1 Locality for the factory establishment 31.1 Location 31.2 Climate condition 31.3 Cooperation plants 41.4 Electricity supply 41.5 Steam supply 41.6 Fuel supply 41.7 Water supply and water treatment 41.8 Drainage 51.9 Communication 51.10 Fire system 51.11 Transportation 51.12 Labouring 51.13 Cost 6

2 Material overview 62.1 Pineapple overview 62.1.1 Description 62.1.2 History 72.1.3 Pineapple physiology and characteristics 72.1.4 Production of pineapple 92.2 Pineapple in Vietnam 92.3 Physicochemical composition 122.4 Nutritional values 152.5 Health benefit 162.6 Pineapple based products 172.7 Auxilary ingredients 192.7.1 Water 192.7.2 Sugar 212.7.3 Calcium Chloride (E509) 222.7.4 Citric acid (E330) 232.7.5 Sodium bisulfite (E222) 25

3 Drying overview 263.1 Definition 263.1.1 Moisture material 263.1.2 Drying Agent 273.2 Drying process 273.2.1 Definition of drying process 273.2.2 The dynamics of the drying process 283.2.3 Learning drying process 28

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3.2.4 Static drying process 303.3 Drying technology 383.3.1 Natural drying 383.3.2 Artificial drying 38

2 Process explanation 452.1 Sorting 462.2 Handling the raw pineapple 462.3 Washing 462.4 Core removes 472.5 Slicing 472.6 Blanching 472.7 Substance treatment 482.8 Drying 482.9 Checking 482.10 Packaging 49

3 Selection of other equipment related in the production line 493.1 Washing machine 493.2 Peeling and coring machine 513.3 Pineapple rings slicer 523.4 Blanching machine 523.5 Packing Machine 543.5.1 Principle structure of a tunnel dryer 543.5.2 Main parts and materials for the drying system 543.6 Packing machine 553.7 Workshop construction 573.7.1 Principles of factory layout and requirements for design 573.7.2 Layout of the workshop area 593.7.3 Areas in the factory 603.7.4 Factory diagram 61CHAPTER 3 61CALCULATION AND DESIGN OF TUNNEL DRYER 61

1 Identify the suitable parameters necessary for calculation and design 611.1 Determination of soluble dry matter content 611.2 Determination of hardness 611.3 Determining the moisture content of raw materials 611.4 Determine of drying temperature 621.5 Determine of drying time 631.6 Summarizing initial information for drying calculation 63

2 Calculation of materials and energy balances 642.1 Material balance 642.2 Energy balance 643.1 Dimension and number of trays for sliced pineapples 68The density of pineapple is: 1200 kg/m3 683.2 Estimate size and the number of the trolley (trolleys) 693.3 Calculating dimension of the tunnel 69

4 Fan selection 70CHAPTER 4 71CALCULATION OF PRODUCTION 71

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1 Planning of production 711.1 Planning for supply main raw ingredients 711.2 The plan of production 71

2 Cost of production 712.1 Cost of material 722.2 Energy costs 722.3 Salary costs 722.4 Equipment maintenance and repair costs 732.5 Cost of auxiliary materials 732.6 Cost of supplies 732.7 Cost for other equipment 732.8 Total cost for one batch 742.9 Cost of a unit of product 742.10 Expected profit of a batch (1 hour) 74

3 Cost of site construction 74CHAPTER 5 75OCCUPATIONAL SAFETY AND HYGIENE 75

1 Raw material requirement 75

2 Transportation 75

3 Facilities 75

4 Sanitary facilities and controls 75

5 Personnel hygiene and food handling practices 76

6 Operating pratices and Production requirements 77

7 Electrical safety 78

8 Fire protection and prevention 78

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SYMBOLS

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SUMMARY OF THE THESIS

In this graduation project, we have focused on researching and designing a factory toproduce dried pineapples with a capacity of 500kg/h Referring to the literature review and meta-analysis of published research works, we obtain the initial parameters used for the calculationprocess: the initial moisture of the raw pineapple and the final moisture of the product is 84,65%

season); southwest wind (rain season), average wind speed: 2.5 - 6 m/s This location has nostorms, floods, earthquakes, tsunamis

The tunnel drying system is designed including: a rectangular box-shaped drying tunnelwith dimensions of 550mm x 200mm x 180mm, 26 drying trays with the dimensions of 15mm x15mm x 2mm, the wall of the drying chamber is made of 304 stainless steel 1mm thickness

Besides, it is also attached 03 drawings: production housing, production line and detaileddrawings of the drying tunnel system

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1 Introduction

Food is extremely essential, humans need food to live, survive and develop In the worldfood industry in general and in Vietnam in particular, it has been developing to become more andmore perfect in terms of quality and design For food, agricultural products to achieve quality

If quality is good and safe for human health, one of the measures is processing and preservationsuch as heating, freezing, etc Drying is one of the preservation processes that use hightemperatures to reduce the amount of water in the product, reducing the growth ofmicroorganisms, typically mold For example, an agricultural product is rice, rice needs to bedried, reducing moisture to avoid mold growth as well as rice seed germination Currently, thereare many types of agricultural products that can be preserved for a long time by drying methodssuch as bananas, mango, pineapples, potatoes, tomatoes, etc

Vietnam is one of the countries with the largest pineapple production in the world However,pineapple is mainly used to eat fresh and a little is exported, so it is often stagnant at official time.With a large output due to the simultaneous harvest, the problem is how to handle the abovestagnation, while ensuring economic value, nutritional quality, and regular supply for farmers.consumers and solve the precarious price situation for pineapple growers Due to limitedpreservation technology, keeping products fresh for a long time is very difficult Therefore,pineapple needs to be processed, especially for some good quality pineapple varieties likepineapple Nowadays, economic life has improved a lot, so the trend of using fruit products isincreasing In addition to the purpose of enjoying, dried pineapple also provides nutrients andvitamins for the development of the body

To contribute to solving the situation and meet the market demand, we carry out the project

“Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits per hour”.

2 Aim

Research, calculate and design a dried pineapple factory with a capacity of 500kg/h

3 Subjects and limitations of the study

Research object: pineapple drying system with capacity 500kg/h

Research scope:

Literature Review (about materials, market products, fruit drying technology and equipment)Select method of design and sketch production line

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to verify scientific theoretical bases.

Investigate the parameters affecting the drying process Especially, it helps to create apremise for bringing intelligent automatic control systems into life Promote the development ofscience and technology

5 Practical significance

Applied in the food processing industry, creating products of good quality, reaching higheconomic efficiency

Application and use for research and teaching at universities and institutes research

Intelligent convection drying system as the basis for the design of high-performancesystems larger, more modern capacity to serve the needs of larger-scale production

Create a premise for the application of intelligent convection drying system to dry varioustypes of materials other wet materials, not only agricultural products but also forest and aquaticproducts

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CHAPTER 1 PROJECT OVERVIEW

1 Locality for the factory establishment

1.1 Location

The factory was built in Tan Huong industrial zone of Tien Giang province Tan HuongIndustrial Park has an area of 197,33 hectares in Tan Huong Commune, Chau Thanh district,Tien Giang province Tien Giang province is a place with a developed and very convenienttransportation system Tien Giang Province far from Ho Chi Minh City center 50 km to theSoutheast by 1A National Highway, 37 km to the Northwest by Ho Chi Minh City Expressway.The industrial park is located near Trung Luong freeway, 12 km southwest of My Tho city,about 45 km from Hiep Phuoc port, about 43 km from Tan Son Nhat airport

Therefore, from here can easily trade with neighboring provinces such as Long An, Ben Tre,

as well as key economic centers such as Ho Chi Minh City, Bien Hoa city, Binh Duong As well

as quick access to seaports, land ports and airports, thus saving a lot of cost and time intransporting raw materials as well as easy product distribution [25]

of the climate in Tien Giang is its hot nature The average annual temperature is 30℃ Theannual average high temperature is 33,2℃ The annual average low temperature is 21,6℃ Themaximum difference of the average temperature of the months of the year is 3,6℃ [20]

The average annual rainfall for many years is about 1,100 mm to 1,400 mm and is quitestable over the years During the year, the rainfall is unevenly distributed, forming two distinctseasons: the rainy season and the dry season The rainy season is associated with the southwestmonsoon, starting from May, and ending in October The rainfall in the rainy season accounts for

86 to 90% of the annual rainfall and is quite stable over the years The dry season is associatedwith the winter monsoon season North is less humid, starting from November and ending inApril next year Rainfall in the dry season accounts for only 10 to 14% of the total annual rainfalland fluctuates considerably from year to year Rainfall is distributed evenly across regions in theprovince

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Source of fruit supply

Tien Giang is the province with the largest pineapple growing scale in Vietnam (over 16000hectares), especially in Tan Phuoc district, Tien Giang province, which is the pineappleproduction center of the whole province With an output of 256,000 tons in 2018, the district isthe pineapple granary of the entire southern region of Vietnam as well as a major source ofexports around the world Along with cheap pineapple prices ranging from 4,000 - 4,200VND/kg depending on the type, this is a convenient and cheap source of pineapple for thefactory [32]

1.3 Cooperation plants

In addition to the water, electricity, and steam supply plants available in the industrialpark, the dried pineapple factory needs the cooperation of mechanical workshops in the area toassemble, manufacture and maintain basic machinery in the production process Distributioncompanies are also an important part of helping to transport and bring products to the point ofconsumption In addition, when the production is expanded, the companies that provide workers,daily living services, safety and health are also things to consider

1.4 Electricity supply

The power supply system for the factory is in the power supply network for the industrialpark In addition, to prevent unexpected power failure, the factory uses a backup generator to use

in case of power failure Power supply to the Industrial Complex is taken from two 22 KV lines,

a single line and a double line leading from station 110/22 KW to 22 KV underground cablepoles These 22 KV lines will be developed into a network along the roads to supply electricity

to substations of factories (22/0,4 KV) in the industrial park Electricity is supplied to the factoryfence by international standard electrical cable [25]

1.5 Steam supply

Steam is one of the most important auxiliary materials for a manufacturing plant In thefactory, steam is used for many different purposes, but mainly used for production such providesteam for the calorifier system during the drying process, or use it to clean machines, etc

To ensure the operation of the plant, the supplied steam must be saturated steam

1.6 Fuel supply

To maintain good operation, for large heat, clean and low toxicity, to meet the requirements

of steam production as well as to ensure environmental hygiene, the plant will use FO oilpurchased from the main source from Petrolimex Vietnam Oil and Gas Company

1.7 Water supply and water treatment

Wastewater is preliminarily treated by the plant to meet the national standard wastewaterbefore being discharged into the drainage system of the industrial cluster and discharged into theSat River

Waste is collected and treated at the industrial cluster's waste factory Exhaust gases fromfactories are installed with national standard filtration systems before being discharged into thenatural environment

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Wastewater is treated to meet grade B - National Technical Regulation QCVN:

24:2009/BTNMT before being connected to the centralized wastewater system of the whole area.The wastewater treatment plant has a capacity of 10,000 m3/day

Water supply: 5,000m3/day

Factory standard: Microbial treatment reaching column A TCVN 40: 2011/BTNMT Current

Road: Highway 1A, and City Expressway Ho Chi Minh City - Trung Luong, about 45

minutes to Ho Chi Minh City

Waterway: near My Tho port and Hiep Phuoc port.

Soil Condition: Altitude above sea level:

Northeast wind (dry season); Southwest wind (rain season), average wind speed: 2,5 - 6 m/s

No storms, floods, earthquakes, tsunamis

Distance to the big city: 50 km from the center of Ho Chi Minh City

Distance to Provincial Center: 15 km from city center of My Tho 15km

Distance to nearest airport: 60 km from Tan Son Nhat airport

Distance to the nearest railway station: 60 km from Saigon station

Distance to the nearest river port: 15 km from My Tho port

Distance to the nearest seaport: 50 km from Hiep Phuoc and Cat Lai ports [20], [25]

1.12 Labouring

Because the site is in the industrial area which means there are many plants and integratedfactories sharing the space, infrastructure, and labor

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Electricity price: applied to the state’s price.

Cost of wastewater treatment:

The volume of wastewater is determined by 80% of the amount of clean water consumed[24]

2 Material overview

2.1 Pineapple overview

Pineapple (Ananas comosus), perennial plant of the family Bromeliaceae Pineapple is

natured in tropical region such as in Southeast Asia countries and subtropical America and hasbeen spread to all over the world The fruit has become a main ingredient in wide range of foodsuch as pizza, salad, dessert, etc [26]

2.1.1 Description

Pineapples have the shape of a pinecone and can reach up to 30 centimeters in length Theyhave a rough, waxy, hexagonal-patterned rind that is covered in small, soft spikes and toppedwith a compact grouping of narrow, green, pointed-tipped leaves that extend upright The rindcan range in color from green to yellow or reddish orange when ripe The flesh varies in shades

of white or yellow, depending on the variety, and modern cultivated varieties are known to beseedless The loosely fibrous and juicy flesh offers a sweet flavor with mild acidity, while theedible core is firmer, leatherier, and less sweet

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Figure 1.1 Pineapple

2.1.2 History

The first known to pineapple are by Christopher Columbus, Gonzalo Fernández de Oviedo

y Valdés, and Sir Walter Raleigh, who found pineapple developing within the West Indies,where it was utilized for nourishment and wine making The Portuguese were clearly dependablefor the early spread of the pineapple They presented it to Holy person Helena after they foundthat island in 1502 Before long, they carried it to Africa and, by around 1550, to India In 16thcentury, development of the plant had spread over most of the tropical regions of the world, and

a few islands of the South Pacific Major producers of pineapple incorporate Costa Rica, Brazil,China, India, and Thailand [26]

2.1.3 Pineapple physiology and characteristics

 Composition & classification

Pineapple has a variety of composition values depending on the variety and maturationstage of the fruit There are over 100 different varieties of pineapple, but only 6 to 8 arecommercially farmed (Steingass et al., 2020) Smooth Cayenne is the most common cultivar,accounting for more than 70% of all pineapple grown worldwide It has since been replaced bythe successful MD2 hybrid, which was created by the hybridization of Smooth Cayenne MD2has a higher sugar content, a longer longevity, and a more fragrant flavor as compared to others.Morris is also descended from the Queen variety, which is more resistant to pests andillnesses than other pineapple kinds (Siti Rashima et al., 2019) It features a bright yellow fleshwith a spongy texture and high sugar levels, which contribute to the fruit's delightful flavor as itripens The Morris cultivar is mostly grown for local markets and exported as fresh produce.This is owing to the variety's conical form, which makes it unsuitable for preserving processedfruits The pineapple flesh is ideal for canning processed fruits in this type The size, appearance,aroma, and skin color of pineapples are the most important variables in determining its externalquality

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Internal attributes of pineapple are heavily influenced by maturity levels and variety, both

of which are important in determining fresh consumption of the fruit The primary pineapplevarieties are shown in Table 1.1 by varietal group

Table 1.1 Pineapple varieties at different varietal groups

Group Vaerieties Weight (kg) Flesh color References

Cayenne,Sarawak, Hilo,Champaka, Kew,N36

2019; Geogre etal., 2016;Nadzirah et al.,2013; SitiRashima et al.,2019)

Ripley, Mauritus,Alexandra,Yankee

2019; Lesekan &Hussein, 2018;Siti Rashima etal., 2019)

Merah, RedSpanish Gold,MD2

2013)Extra Sweet

Hussein, 2018;Siti Rashima et

al, 2019)

Pernambuco,Sugar Loaf,

2012; Guimaraes

et al., 2018)Modilonus and

Figure 1.2 Pineapple varieties

 Pests and diseases

Spoiled fruit caused by Erwinia chrysanthemi and is genuine in Singaporean Spanish The

Cayenne and Ruler pineapples is refered to be safe to this bacterium Other infections

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incorporate heart decay (Pythium butleri and Thielaviopsis paradoxa), marbling (Acetobacter

peroxydans), rough take (Penicillium funiculosum), fruit decay (Penicillium funiculosum),

delicate spoil (Chalara paradoxa) and inter-fruitlet corking (boron lack).

2.1.4 Production of pineapple

Pineapple is ranked third in production of tropical fruit after banana and citrus Thepineapple market has been growing fast due to the attractive aroma compounds and nutritionalvalues as well as demands and competitive retail prices (Abu Bakar, Ishak, Shamsuddin, & WanHassan, 2013; Martínez et al., 2012)

According to the World Food and Agriculture (FAO), Asian continent is the biggestproduction of pineapple in the world (2019) with 11,8 million tons (41% of the world’sproduction), followed by America with 10.4 million tons (38% of the world’s production)

Figure 1.3 Pineapple production

Pineapple’s production by countries is showed as follow which is topped by Costa Ricawith nearly 3,4 million tons per year, followed by the Philippines with 2,7 million tons per year

Table 1.2 Pineapple production by countries in 2019 (FAO Statistical Database, 2019)

Rank Negara Production of Pineapple

Origin and distribution

In Vietnam, pineapples are grown from North to South, the zone planted to the wholecountry is around 40,000 ha with a yield of about 500,000 tons of which 90% is within the South.The pineapple-growing areas within the South are Kien Giang, Tien Giang, Ca Mau, Can Tho,Long An the north has Thanh Hoa, Ninh Binh, Tuyen Giang, Phu Tho The Central has

Tiêu đề	Design a factory for drying sliced pineapples at capacity of 500 kg ripened fruits per hour
Tác giả	Dang Hoang Quoc Duy, Le Nguyen Quoc Viet
Người hướng dẫn	Dr. Le Duc Trung
Trường học	Ho Chi Minh City University of Technology and Education
Chuyên ngành	Food Technology
Thể loại	Graduation project
Năm xuất bản	2021
Thành phố	Ho Chi Minh City

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