PINEAPPLE RTS
RTS: This is a type of fruit beverage which contains at least 10 per cent fruit juice and 10
per cent total soluble solids besides about 0.3 per cent acid. It is not diluted before serving,
hence it is known as ready-to-serve (RTS).
In our 3rd batch, we, Group 1 have done RTS making of Pineapple (Dated- 03/06/2022).
Process chart:-
Removal of crown & Taking the pulp weight
Grinding the raw
Buying pineapple fruit peeling of skin & to make up to final
pineapple
removal of eyes volume
Boiling water in a king size Titration to measure Testing Total Soluble
Strring the RTS bowl & adding pulp, sugar, acidity (acids already sugar (sugar already
carefully & mixed citric acid, essence (very present with pulp) to present in the pulp) to
properly negligible amount) & colour determine rest of citric calculate rest of
(as required) acid required required sugar
RTS is left for cooling
in normal room RTS is kept at 3-4
RTS filled up in 200 ml Kept in freezer & left to
temperature for 15-20 degree C temp in fridge
bottles & capped well cool
minutes along with for few minutes
continous strring
Details regarding titration:-
Base solution in burette: 500 ml of water + 2g of Sodium Hydroxide Pellets
Samples for titration: 50ml solution (10g pulp + 40ml water) parted into 3-5 samples of 10ml
each & phenopthelin indicator is added in each sample.
Adding drop by drop of base solution to the sample until the colour becomes reddish orange
from yellow. Noting down the IBR & FBR
Acid requirement:-
Acid present in 1 litre: {(FBR-IBR * 0.1 * 50 * 64)/10*10*1000}*100
To calculate for final volume, multiply the aforesaid equation with Final Volume
Acidity (from titration): 1.9
Acid to be present in final volume (i.e. 20l) as per FPO spec: 0.3/100*20000= 60g
Acid amount already present = 0.608/100*2000= 12.16g
Rest amount of acid required or final volume i.e 20l= (60-12.16)= 47.86g
Sugar requirement:-
TSS (After measured in refractometer): 11.68 degree Brix
Sugar required for final quantity (i.e. 20l or 20000ml)= 10/100 * 20000= 2000gm
Sugar already present in pulp: 11.68/100 * 2000 = 233.6g sugar
Rest amount of sugar required to be added: (2000-233.6)= 1766.4 g
Water requirement to make up to final volume i.e. 20l:-
20000- (2000+_1766.4+47.84) = 16185.76ml = 16.18 l
Economic analysis of Pineapple RTS:-
• Input Cost:-
Sl. No. Particulars Cost (in Rs)
1 Pineapple fruit (4.7kg) 320
2 Sugar (2kg) 80
3 Essence & Colour 100
4 Sticker 50
5 Plastic bottle with cap 540 (90 bottles)
6 Miscellaneous (Electricity & 80
stove charge)
7 Total Cost 1170
• Sale proceeding:-
Product: 90 bottles of 200ml each
Price per bottle: 20 Rs
Total return: (90 x 20)= 1800 Rs.
Net return: (1800-1170)= 630 Rs.
• Benefit-cost ratio (B:C ratio)= Total return/ Total cost= 1800/1170= 1.53
• Conclusion: The project is feasible.