Analysis of the Factors Affecting the Value-Added to Dried Pineapple Fruits Using a Simple Interactive Computer Model

Abstract

In this work, the effect of peel and reject losses on the value added to the dried pineapple fruits was analyzed. The major factors include final moisture content, Xwf; peel loss rate, Rp; reject loss rate, Rrj; and the reject-to-peel ratio, Rrj/Rp. The value added was expressed as the percent increase in value (PVA) which is an indication of price of dried fruits. Material losses were expressed as percent raw material lost (PRML), and total raw material lost per kg of raw material. The PVA decreases with increasing Xwf for all levels of initial moisture content. The PVA increases faster for Rp > 0.1 kg/kg from 67% to 90%. The PVA decreased with increasing Rrj/Rp. The PRML, on the other hand, increased faster with Rp for Rp > 0.1 kg/kg. However, PRML decreased faster as Rrj/Rp was increased. The total losses decreased with increasing Rrj/Rp and also with increasing Rrj.