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Blue Skies Fruit Leather

FSC 470

Mallory Flanders

on 15 January 2015

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Transcript of Blue Skies Fruit Leather

Dr. Harte and a professor in the bio systems engineering department applied for a grant from the GCFSI at MSU.
Working with bio systems engineering students, and Blue Skies to develop a fruit leather from their waste.
Blue Skies, LLC believes in a healthy diet and promotes eating a variety of fruits and vegetables.
Do not add preservatives, additives, color, stabilizers, emulsifiers, or flavorings to their products.
Currently, no other producers for fruit leather. It is a more processed product and therefore, more expensive product than juice. Marketed initially to the middle and upper class Ghanians.
Shelf-stable alternative to juice, providing important nutrients that fruit offers.
use only natural ingredients and readily available ingredients
develop two fruit leather recipes- one with pineapple base, one with mango
Reduce waste off-cuts from pineapple and mango
Maintain a moisture content between 9%-15%
all natural
no added sugar
30 ct/ $13.99
The big difference we are working with is that most fruit leather made here is made with apple puree concentrate.
We will be working with cut-off pieces of mango and pineapple which will turn their waste into profit. Currently on American market would guesstimate a preliminary $10.00 for 30ct, but more cost analysis in American and Ghana market will proceed.
Steps of mango and pineapple product development-
1. Coarsely chop into 16.4 cm3 pieces
2. Blend for approximately 2 minutes
3. Bring pineapple puree to a boil (15 minutes) then let simmer (15 minutes) on an electric stove
4. Thickness of puree on the tray should be 1.25 cm
5. Place pineapple puree in the dehydrator at 66 °C for 9-12 hours (depending on desired moisture content).

1. Peel mangoes
2. Cut into manageable pieces for blender
3. Blend for approximately 2 minutes
4. Bring mango puree to a boil (15 minutes)
then let simmer (15 minutes) on an electric stove.
5. Thickness of puree on the tray should be 1.5 cm
6. Place mango puree in the dehydrator at 66 °C for 9-12 hours

Equipment for Bench Testing
Harvest Maid Dehydrator
• Motor: 2100 rpm
• 500 W
• Set temp: 60 °C
• 0.446 m2 drying space (4 trays stacked)
Ninja Mega Blender & Food Processor
• 1500 W
Electric Stove
• Element: 2700 W

Mango Fruit Leather
• 2.84 L of fresh mango (pureed)
• 0.045 L lemon juice
• 0.71 L water
Pineapple Fruit Leather
• 4.26 L of fresh pineapple (pureed)
• 0.06 L lemon juice

TEXTURE: since the largest issue currently faced in developing this product is the texture, our first focus will be to correct the overall toughness/chewiness of the fruit leathers in order to end up with a softer, more juicy product. Here are some ideas we came up with to achieve this:
not boiling the fruit before dehydration
using different grinding techniques
adding coconut to give texture
using a plasticizer, such as a food gum or vegetable oil.
How we want to develop a better texture and flavor in mango and pineapple fruit leather products.
Mango and Pineapple fruit leather
1. Texture- wanting a more smooth, clean
, fine texture
2. flavor
Add lemon juice one teaspoon at a time to help brighten the flavor of the fruit.
Add a pinch or two of cinnamon, nutmeg, or other spices to augment the flavor.
Juicy flavor
3. color -no color changes
Mango and Pineapple fruit leather
1. Texture- hard : too hard to chew for kids
Thickness: too thin
result: the commercial product was superior to the pineapple, but the mango was not significantly different from either.
2. Flavor- the commercial brand and pineapple were not significantly different, but were both better than the mango
3. color- color changes from bright to brown

FLAVOR: Our second focus will be on flavors. We may try:
a combo mango/pineapple fruit leather
add coconut or ginger flavors
taking suggestions after more sensory testing is done in Ghana.
APPEARANCE: Lastly, we will work on the appearance. Many people said the fruit leathers appeared "scabby" which is not ideal. Some ways we thought to combat this are:
adding lemon juice to the formulation (color preservation)
waiting to see if different processes for texture may change the appearance

to bring the product to it's full potential
Our Job
Technology: drying
Sun Drying
Sunlight, light rainfall, low humidity high temp (25-45deg C)
Low cost, long drying times, nutrient loss

Convection: natural vs. forced
convection uses natural air currents, 4-8 hr drying times, unrealistic for large-scale production.
forced air dryers use hot air as heat medium
drying chamber, heating component, air circulation system
Tray, tunnel, belt, bin, cabinet dryers use this concept
Technology: Blending
High shear mixing: rotor stator
standard blender for pilot testing (ninja, vitamix)
industrial grade for large scale

Urschel Corp.
high shear/pulverization causes breakdown of fibers
Next Steps:
trial run at Blue Skies

Perform sensory testing in Ghana
Test acceptance of our new formulas
Find suggestions for potential future flavors

Determine optimal product packaging
Product testing:
Shelf-lift study
Microbiological study
Fruit Leather in Ghana
Full transcript