Experiment 1 - Pickling Process - Group 6
Experiment 1 - Pickling Process - Group 6
Experiment 1 - Pickling Process - Group 6
DATE 29/09/2019
GROUP NO. 6
ATTENDANCE/PARTICIPATION/DISIPLINE: /5%
INTRODUCTION: /5%
PROCEDURE: /5%
ANALYSIS /15%
DISTRIBUTION OF MARKS FOR
DISCUSSIONS: /20%
LABORATORY REPORT:
ADDITIONAL QUESTIONS /15%
CONCLUSION /10%
REFERENCES: /5%
TOTAL: /100%
I hereby declare that I have prepared this report with my own efforts. I also admit to
not accept or provide any assistance in preparing this report and anything that is in
it is true.
Students need to have prior knowledge of the unit operation and procedure of an
operation for this respective apparatus. It is assumed that students have gone
through the start-up check list with the instructor.
Salt 6 ts
Vinegar 900ml
Water 600ml
Sugar 210g
2. Salt and sugar were dissolved in the water on a slow heating. The solution was
stirred continuously.
3. Vinegar was added, stirred and heating was stopped.
Determine pH and total soluble solids of the pickle solution. By using moisture
analyser, determine the moisture content of the fruit or vegetable before treatment and
after 1-hour treatment.
66.5094 4.97
Calculation
Moisture content
Example calculation
Sample 1
W1
69.9871−67.6606
Moisture (%) = × 100
69.9871
The analysis of pH versus sample type for type 1 sample 1 (Before treatment),
sample 2 (without soaking in CaCO3), and sample 3 (with soak in CaCO) is recorded
in the graph above. The pattern shows slightly lowered between sample 1 and sample
2 while for the sample 3 there are only few decimal different between it.
5
4
3
2
1
0
66.4 66.6 66.8 67 67.2 67.4 67.6 67.8
W2(weight after drying)
The analysis of moisture content versus sample type for type 1 sample 1 (Before
treatment) is recorded in the graph above. The reading of moisture content after
drying process in oven for the sample 1 is declining uniformly as the W2 higher.
7.5
7.45
7.4
7.35
7.3
66.28 66.3 66.32 66.34 66.36 66.38 66.4 66.42
W2(weight after drying)
The analysis of moisture content versus sample type for type sample 2 (without
soaking in CaCO3) is recorded in the graph above. The reading of moisture content
after drying process in oven for the sample 2 is declining steeply as the weight of the
W2 is higher
7
6
5
4
3
2
1
0
66.5 67 67.5 68 68.5 69 69.5 70 70.5 71
W2(weight after drying)
The analysis of moisture content versus sample type for type sample 3 (with soak in
CaCO3) is recorded in the graph above. The reading of moisture content after drying
process in oven for the sample 3 is declining steeply. The early reading of the sample
are moisture content of 3.66.
5.0 DISCUSSION
Pickling is one of the famous method to preserve food or extending the lifespan
of food. Pickles are usually made from a mixture of vegetables and fruit. Food
preservation also defined as the science which deals with the methods of prevention of
decay or spoilage of food. The method of pickling is the preparation and processing of
a food in a salt-containing salt or acid (normally vinegar) or both in which food can be
stored for months otherwise perishable. The resulting food is called a pickle. If the food
contains sufficient moisture, simply adding dry salt may produce pickling brine. Some
pickling types, most commonly sauerkraut and Korean kimchi, salt the vegetables to
remove excess water, then allow natural fermentation to produce a lactic acid-like
vinegar solution. Other pickles are made by soaking the vegetable in vinegar. Pickling
does not allow the food to be completely sterile before it is sealed, unlike the canning
process. The solution's acidity and salinity makes it an environment where bacteria and
fungi do not grow rapidly.
In this experiment, there are three condition that shows changing pattern for
three samples. First testing to determine all the pattern changes is pH value. Thus, pH
value of this three sample were measured by using pH paper. For the sample 1 (no
treatment), the pH value is 6. In this control sample, the pH value is nearly become
neutral and show that cucumber pH without any treatment is slightly acidic. Then, for
the without soaking with the calcium carbonate, the reading show 4 which is literally
acidic. While for the soaking with the calcium carbonate show the same reading as
second sample which is 4. Both of the reading show same acidic values. Theoretically,
the vinegar had great influence in the solution because most pH value for vinegar is 2.4
which is highly acidic. For sample that soaking in pickle solution with calcium
carbonate pH value had little error because the value must have slightly higher than
sample 2. The calcium carbonate is a carbonic salt which has alkali properties. We can
say that in the pickling process for cucumber is achieved whereas there is a lot of
changes in the samples.
Next, for the testing, total soluble solid (TSS) for the sugar content of sugar
solution were measured because the sugar is the major component for the solution.
From the result that were obtained, the reading for sample with soaking in CaCO3 is
lower than the sample without soaking in CaCO3. After soaking into CaCO3, the sample
texture will become firm than before because CaCO3 interacts with gelling agents such
as pectin to produce or strengthen a gel. So, the sugar in the pickle solution was hardly
absorbed by the samples. Other than that, the first samples that not go through any
treatment shows the lowest sugar content. This is because the absence of sugar in the
samples.
Last but not least, moisture content for each different condition is measured by
calculate the dry weight of the samples. All the sample will had been dried in drying
oven and measured until all shown constant reading. For the third sample which soak
in CaCO3 reading is lower than second because of the osmosis process that occurs
between pickle solution and cucumber. Osmosis process are the movement of water
molecules through a selectivity permeable membrane. Theoretically, the reading must
be increasing through the sample. This happened due to some errors. Sample 1 shown
the lowest moisture content because it has its own cucumber water content.
6.0 ADDITIONAL QUESTIONS
1. What are the preservative aspects that you have learned in this experiment?
2. What is the purpose of adding salt, sugar and vinegar into the solution?
Using natural preserving agent such as sugar and salt can chemically reduce the
water contain and inhibit the growth of microorganism. The present of sugar
and salt in the solution cause dehydration which attempts to reach equilibrium
with the salt or sugar content of the food causing the drawing the water contain
within the food to the outside and inserting salt or sugar molecules into the food
interior. It suppresses the undesirable microbial activity by increase osmotic
pressure and leads to slowing decay, promote the growth of beneficial bacteria
as well as improve taste. However, vinegar inhibit the growth of microorganism
by introduce acid environment to the solution. Vinegar is a solution that
commonly contain between 5-10% acetic acid and useful at preserving food
because it is an acid that is safe to consume.
3. Why you need to soak fruit/vegetable in CaCO3 solution before immersing into
pickle solution?
7.0 CONCLUSION
In conclusion, pickling method is one of the preservation food that can be eaten
and solution of antibacterial issue because it has highly acidic that can kill the bacteria
inside the food. Pickling method also prevent the bacteria growth because this method
usually remove moisture inside the food whereas the bacteria need water to survive.
Sugar, vinegar and salts most common component that used in pickling process. This
experiment focus on effectiveness of processing and preservation of pickled cucumber
as well as to observe the pH value, moisture content and total soluble solid (TSS) sugar
content. The color of the pickled cucumber also changes into pale from the original
color. The pH values for treated cucumber changes into more acidic which is 4 while
the untreated cucumber is nearly neutral. Thus, it proved that vinegar influence the
samples to become more acidic. For total soluble solid (TSS), the reading were increase
from 0.2 to 1.4 and 0.8. During the process, sample that soaked in calcium carbonate
become more firm and sample become less solubility rather than sample without soak
in calcium carbonate. So, we can say that calcium carbonate has potential to change
soft food become more firm by pickling method. Lastly, moisture content for the first
sample was the lowest because it has its own water while the other two has high
moisture content due to osmosis process in pickle solution.
8.0 SUGGESTION AND RECOMMENDATION
There are some recommendations to improve the hygiene and the quality of the
pickled products. Firstly, the food need to pre-soaked in brine for longer time before
transferring to vinegar. Brine or also known as salt solution such as Nacl CaCO3, this
help to reduces the water content of the food, which would otherwise dilute the vinegar.
This method is particularly useful for fruit and vegetables with a high natural water
content. Secondly, a soft water is recommended for pickle making because hard water
may contribute to undesirable effect on the colour and flavour of pickled products. Soft
water is surface water that contains low concentrations of ions and in particular is low
in ions of calcium and magnesium. Next, as the vinegar is the most important ingredient
in pickle recipes, it should be used in an adequate amount of 5% acidity to protect the
products from any bacteria and illness to consumer. Besides, the packaging of the
pickled products are also crucial to prevent any reaction of the metals with acid or salt,
which simultaneously affect the quality and safety of pickles. Hence, use food-grade
unchipped enamelware, glass, stainless steel, or stoneware utensils. Moreover, size of
the sample need to be small due to have large area reaction for absorption between the
samples and pickle solution. Instead, it is also give some advantages to the consumer
for easy to pick and eat. Lastly, pickled products is recommended to mainly kept under
refrigerated and airtight condition because exposure to heat, freezing, or light will
decrease the quality and the shelf life of canned food.
9.0 REFERENCES
5. Are Pickles Good for You? Retrieved November 28, 2018, from Healthline:
https://www.healthline.com/health/food-nutrition/are-pickles-good-for-you#1