School of Food Technology, Nutrition and Bioengineering (SFTNB)

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https://dissertations.mak.ac.ug/handle/20.500.12281/46

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Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) by Author "Ainebyona, Darious"
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    Microbial Evaluation of Pineapple Slices using Different Drying Methods.
    (Makerere University, 2022-04-02) Ainebyona, Darious
    The study was about comparing the microbial quality of pineapple slices dried using different drying methods. This was guided by general objective which was to; assess the microbial quality of pineapple slices under different drying methods. The fresh pineapple slices were subjected to three drying methods (solar, convection and refractance window drying). After drying, the dried pineapple slices were packaged in different packaging materials that is Aluminum, polythene and paper kept at room temperatures on a shelf and then monitored for microbial quality for 6 weeks. Total plate count, E.coli enumeration and yeasts and molds enumeration were carried on the samples at a 2-week interval and then result compared against international standards. Data obtained was analysed by use of excel and presented in form of tables and graphs. Results indicated that all tested samples had no E. coli colonies; the dried pineapple slices were free from the pathogen and hence fit for human consumption. The study revealed a high microbial load in solar dried samples compared to RW dried and oven dried fruit samples. The study concluded that the refractance window drying and convection drying methods have better microbial quality compared to solar drying. The study suggested that aluminium and polythene had better barrier properties compared to paper. The researcher recommends the use of aluminium for packaging of pineapple fruit slices due to stronger barrier properties. The study recommends that a comparative study be done to compare refractance window drying and freeze drying for the drying of the fruits.