ELECHE3(EA1):FOODSCIENCEANDTECHNOLOGY

TERMENDPROJECT

Members:

Adviser:
Ong,Lawrence

Dr.LuisF.Razon

Reyes,JetLeonardoP.
Sanchez,PhilipJohn
Santos,Andrea
Tan,GilbertS.

17August,2016
DATESUBMITTED

EXECUTIVESUMMARY
There is massive influx of movie patronsintheaterseverydayandabigmajorityofthemwould
buy and munch delectable snacks while viewing a movie of choice. However, healthconscious
patrons would hesitate to purchase for the reason that nutritional factorscontainedandprovided
bythosesnackswouldbeofmainconcern.
2LEJET is a startup company formed by group of students with interest in food science and
technology with its line of fruit chip product branded as FRUITAN. The company would
operate inproducingdriedfruitchipsfrommultipleplantoperations,fromharvestingoffruits up
to distribution of final product to merchandisers located at movie theaters. The concept of
arriving to producing delectable snacks in the form of dried fruit chips was formalized because
the group has observed that a great number of snacks being sold at movie theaters does not
provide good nutrition, specifically good vitamin sources. Moreover, the objective of the
company is for merchandisers to retail our nutritious, delectable organic dried fruit chips to
healthconscious movie patrons, who indulge in strict food nutritional diet, to buy and enjoy
devouring our delectable dried fruit chip product without having the fear that it lacks good
nutrition.
1. PRODUCTCONCEPT
The proposed fruit product would be in the form of dried chips. Organicfruitchipwouldbethe
product marketed at cinema houses for the reason that majority of the snacks being sold lacks
good nutrition and are excessively priced.Thefooditselfwouldprovideadelectable tastewhich
is perfect for people who enjoy the sweetness and scent of fruit flavored chips. Moreover, the
taste for each type of fruitchipisverydistinguishedwhichwillprovideauniqueaftertastesuch
thatitwouldurgetheconsumerto buy moreofourproductduetoitsdelectabilityandnutritional
contentpresent.
2. TARGETMARKET
The proposed target market of our product would be for the movie patrons who couldnotresist
having to eat foods during film showing. The product can be bought by anybody for as long as
the consumer does not have difficulty in chewing solid foods since the product would be in the
form of dried chips. The targetmarketwasdeeplythoughtofsinceasidefromsellingfruitjuices

at cinema houses, which is considered to be one of the healthy options a consumer may opt to
buyifnutritionalfactorisa concern,itwouldbeplausibletoconsidersellingfruitsintheformof
chips for the movie patrons to not only enjoy munching these delectable fruit chips but would
also gain health benefits from the nutritional factors present in it especially for the
healthconscious moviegoers. Moreover, people of different social statuses would not be
hindered from buying thesefruitchipssincetheproductwouldbepackagedinadequatequantity
forwhichthepricewouldbebudgetfriendlytoallconsumers.
3. FORMULATION
Apple,banana,pineapple
The raw fruits will be peeled and slicedthinly.Sincewewanttopreservethenutrients,vitamins
and minerals of the fruits, freeze drying willbeusedasamethodofpreservation.Also,thistype
of preservation method retains the flavor, color and shape of the product which makes our
product100%natural.
4. EXPECTEDNUTRITIONALPROFILE
Table1.NutritionalProfile

INGREDIENT

Banana

Pineapple

Apple

Total
content

Protein

1.29

2.16

0.76

4.21

0.421

3.79

0.14

TotalLipid

18.82

0.48

0.26

19.56

1.956

17.60

0.67

Carbohydrate

32.7

52.46

53.56

138.72

13.872

124.85

4.72

DietaryFiber

4.3

5.6

7.1

17

1.7

15.30

0.58

Sugar,total

19.79

39.38

46.48

105.65

10.565

95.09

3.59

Calcium,Ca

10

52

11

73

7.3

65.70

2.48

Iron,Fe

0.7

1.16

1.14

0.3

2.70

0.10

Magnesium,Mg

43

48

13

104

10.4

93.60

3.54

Phosphorus,P

31

32

31

94

9.4

84.60

3.20

Potassium,K

300

436

366

1102

110.2

991.80

37.48

10%of
total
content

Overage
=Total
content
10%of
Total
content

Percentage
claimper
package
(180g)

Sodium,Na

71

78

7.8

70.20

2.65

Zinc,Zn

0.42

0.48

0.16

1.06

0.106

0.95

0.04

VitaminC

3.5

191.1

3.2

197.8

19.78

98.90

3.74

Thiamin

0.048

0.316

0.364

0.0364

0.33

0.01

Riboflavin

0.01

0.128

0.129

0.267

0.0267

0.24

0.01

Niacin

0.398

1.999

0.753

3.15

0.315

2.84

0.11

VitaminB6

0.146

0.448

0.102

0.696

0.0696

0.63

0.02

Folate,DFE

72

80

72.00

2.72

VitaminA,RAE

12

14

1.4

12.60

0.48

VitaminA,UI

46

232

278

27.8

250.20

9.46

VitaminE

0.13

0.08

0.43

0.64

0.064

0.58

0.02

VitaminK
(phylloquinone)

0.7

2.8

2.4

5.9

0.59

5.31

0.20

Fattyacids,total
saturated

16.223

0.036

0.042

16.301

1.6301

14.67

0.55

Fattyacids,total
monounsaturated

1.092

0.052

0.011

1.155

0.1155

1.04

0.04

Fattyacids,total
polyunsaturated

0.353

0.16

0.076

0.589

0.0589

0.53

0.02

Energy

291

200

198

689

68.9

620.10

23.43

5. PACKAGEDESIGN/LABEL
The proposed packaging type would be formfillseal (FFS) packaging with the bags being
composed of several polymer layers which help the chips maintain their crisp form and to keep
them safe from moisture, oils, grease and other possible contaminants all while being able to
strong enough to withstand rupture. For the specifics, we propose a serving size of 180 grams
(6.4 ounce) placed in 4x6 inch vacuum sealed bags. In the case that the consumer may want to
stopeatingandresumeatalatertime,wealsoproposemakingtheopeningofthebagresealable.

BestBefore:MM/DD/YY

NetWeight:

180g

Ingredients:Apple,Banana,Pineapple,Sodiumchloride.
ManufacturedBy:

2LEJETInc.
Tiniost.,AdditionHills,MandaluyongCity,Philippines

Figure1.FruitPackageDesign

Figure2.NutritionalLabel
6. MANUFACTURINGPROCESS
I.ProcessFlowDiagram

Figure3.ProcessFlowDiagramofDriedFruitChipsProduction
A. FruitHarvest
Activity where in areas with fruits either growing wild or being planted, are
farmed. Fruitharvestingmaybedonemanuallyormechanically,butforindustrial
processesitmightbemoreefficientdoingitmechanically.
B. Inspection
Fruits which will potentially be made into edible products must be inspected
carefully to ensure high product quality. If some fruits appear to be overripe
they are easily damaged and might take longer todryandifsomefruitsappearto
be underripe they might lackflavor,colourorappearance.Alongwithinspection
of quality, any other visibleforeignobjectsonthefruitssuchasstems,leavesand
suchmustberemoved.
C. Washing/Cleaning
After inspection, fruits are placed in a wash tank wherein in there, any possible
contaminantsarewashedbycleanandpotablewater.

D. Sorting/Grading
Grading is sorting of fruits into different grades according to the size, shape,
colour, and volume. Grading and sorting of foods has become quite essential as
people have become quality conscious nowadays. Sorting is done by hand,
selectingfruitswiththesamecolour,sizeandmaturity.
E. Peeling
After fruits are sorted, they are then peeled to prevent the moisture from leaving
thefood.Peelingiseitherdonebyknives,peelersorsmallpeelingmachines.
F. SizeReduction
Size reduction is usually done by cutting or slicing by hand or choppers, slicing
anddicingmachines.
G. AcidDipping
The process is done by dipping the fruit of choice in a citric acid solution for
about 5 to 10 minutes be it a lemon juice oralimejuicetopreventthefruit,light
coloredfruitinparticularfromturningbrown.
H. Salting
Salting process helps preserve the fruit by means of undergoing through osmosis
process to draw water content out. Moreover, preservation is done through using
of salt since the salt itself has antimicrobial properties which would prevent
microorganismfromenteringthefruitbeforeconsumption.
I. Drying
Assessment of the dryer's drying condition such as the temperature, humidity,
speed of the air and the time needed to dry the fruit is donebychoosingthetype
ofdriertobeusedbasedfromthedifferentfruitcharacteristics.
J. Mixing
Thethreefruitchoiceswouldbemixedunderquantifiedratioof1:1:1.
K. Packaging/Labeling

Production companies may opt to apply this packaging technique for the product
to not be exposed to moisture buildup by using a formfillseal (FFS) type of
plasticpackaging.
L. Storage/Distribution
Products are stored in a cool, nonhumid place which is away from sunlight to
avoid possible food deterioration and are transported/delivered to product
merchandiserstobesoldtoconsumers.
II.MassBalance
Table2.FeedBasisandFinalCalculatedRawMaterials
BASIS
2packsofproductperminute
1pack=180gofmixeddriedfruitchips
FINALCALCULATEDRAWMATERIALS
Apples

8160pcs/day

Banana

2880pcs/day

Pineapples

1440pcs/day

AssumptionsforPeeling/SeedRemoval:
Table3.PercentEdibleofFruits
PERCENTEDIBLEOFFRUITS
Apple

40%

Banana

63%

Pineapple

33%

AssumptionsforSalting:
Percentsaltintroduced:5%wt.oftotalfruit

Assumptions:
Table3.WaterContentofFruits
WATERCONTENTOFFRUITS
Apple

84%

Banana

74%

Pineapple

87%

7. REGULATORYOUTLOOK
I.

RepublicActNo.10611
Also known as the Food and Safety Act of 2013. It is a joint administrative

order by the Department of Agriculture and Department of Health to regulate food safety
systems in order to protect consumers and market facilities from food products. Our company
hastoconformuponthisactinordertoprovideproductassurancestoconsumersandsuppliers.
II.

PNS/BFAD16:2007
Also known as the Philippine National Standard Specification for Dried

Tropical Fruits. The standard includes recommended practices for processing and handling of
dried tropical fruits in which our company has established conformity with since apple,banana,
and pineapple grows in tropical region and that our final dried fruit chips product contain only
5%moisturewhichalsoconformedtothestandardnottoexceedmorethan15%moisture.