Pulp:
It is the product of the basic processing of peeled pineapple pulp by crushing. Pulp may be preserved by thermal treatment, by preservatives addition and proper handling in either small packages, or in bulk packages for further industrial processing and formulations as ice cream mixes, jellies, jams, sodas, etc.
Concentrated frozen pulp:
It is the product from thermal treatment of the pulp to remove at least 50% of the initial water content. Concentration and freezing are applied to preserve the pulp for extended periods of time. The concentrated pulp is stable without the addition of chemicals as long as it is kept frozen. Upon reconstitution (by replenishing the previously eliminated water) the pulp should have the same qualities as the original pulp.
Aseptic pulp:
It is the pulp that is heat-sterilized and packed aseptically; no chemicals are added and have a long shelf life. There is very specific equipment to perform this process and it is considered to be at the cutting edge of technology.
Concentrated frozen juice:
This product is prepared by direct application of heat to pineapple juice to reduce its water content. Preservation methods are similar as described for concentrated pulp in which no chemical additives are used.
Jelly:
Mix 1 kg grated pulp of fully mature peeled but somewhat raw fruits with ripe pineapple pulp (1 kg), 2.5 litre water 10 g citric acid and 2 g of pectin. Boil for 30 min, cool and allow to settle for 2 hours. Separate the supernatent (upper layer) and filter. Test for pectin quality. Formation of single clot with small quantity of ethyl alcohol added to test samples indicates high pectin content. Concentrate further if necessary to obtain single clot. Cook gently the extract with equal quantity of sugar to obtain the end point indicated by the formation of sheet. Pack hot. Cover with a layer of melted wax and close the lid.
Vinegar:
Vinegar is prepared by an acetic fermentation of alcohol solutions derived from sugar or starchy materials (fermentable sugar content of 8-20%). This is done by strains isolated from the raw materials. Peel and other pineapple by-products from processing can be used as raw materials to prepare natural vinegar and thus make a proper use of residuals. Vinegar must be pasteurized once it is prepared and bottled. It is stable at ambient temperature.
Sauce:
Concentrate 1 kg strained pulp containing 20 g sugar to 1/3 of its original volume in the presence of suspended spice bag containing 50 g chopped onion, 5 g garlic and 50 g ginger, 10 g powdered spices and 5 g red chillies. Press out spice bag occasionally and squeeze it out finally to obtain maximum spice extract. Add 15 g salt and remaining 40 g sugar and cook to thick consistency. Add 450 ml vinegar and cook again to end point. Add and mix preservative after dissolving in minimum quantity of water. Heat to boiling and hot pack.
Preserve and candy:
Cut rectangular slices (4x1 cm) or suitable sized cubes from the fully mature ripe washed peeled fruits after removing seeds. Keep in 1.5 % limewater for 3-4 hours. Drain and wash 3-4 times in plain water. Dissolve 400 g sugar in 600 ml hot water and filter. Boil pieces in sugar syrup and keep overnight. Next day drain the syrup, raise its Brix to 50. Add slices, boil and keep again. Repeat this process every day, untill Brix reaches 70-75°. Keep for a week. Drain the syrup, fill the pieces in dry jars and cover slices with freshly prepared sugar syrup of 70°Bx.
For the preparation of candy, raise the Brix of syrup to 75°, and keep it for a week. Drain and dry the pieces under shade. Dip pieces in boiling water to remove adhering sugars. Drain, dry and pack.
Toffee:
Concentrate 1 kg sieved pulp to 1/3 volume and cook with added sugar (600 g), glucose (100 g) and hydrogenated fat (100 g) till a speck of the product put into water forms compact solid mass. Make thick paste of 100 g skim milk powder in minimum quantity of water and mix with the boiling mass. Spread 1-2 cm thick layer of the cooked mass over /SS trays smeared with fat. Add flavoring material at this stage, if necessary. Allow to cool. Cut and wrap in butter paper (Indiaagronet.com, 2000).
Source: http://www.fao.org/