Figure 1: Showing flow chart for pineapple tidbits

Raw Pineapple

Sorting

Peeling

Core removing

Slicing

Cutting into tidbits

Blanching at 90oC for 5 minutes

Preparation of sugar syrup (46oBrix and acidity of 0.245%)

Filling the tidbits in 450gm cans and adding sugar syrup

Passing through exhaust box maintained at 90oC

Seaming of can’s lid

Sterilization of cans at 10lb for 30 minutes

Cooling of cans

Storage (approx. 20oC)

Labeling

Dispatch for marketing