ADAMSON UNIVERSITY

College of Engineering
Chemical Engineering Department
M a n il a

Experiment 10:

CALAMANSI HONEY NIP

Experimental Date: March 13, 2018

GROUP 8

Name of Students I.D. Number Signature

Alfaras, Alexander Allen S. 201412178

Lacson, Darlene L. 201414048

Reyes, Raven Auriesh C. 201512994

Valdez, Loisroi R. 201720100

Approved By: Engr. Jerry G. Olay

PROFFESOR

Date of Submission: March 22, 2018

I. Product Description

The group performed an experiment in creating a calamansi honey nip. The

calamansi honey nip product was named Baby Sweetie Honey. The members of the

group created and established Baby Sweetie Honey by mixing different bases of raw

materials. The raw materials needed for performing the calamansi honey nip

experiment were namely: 1 kg calamansi and 1 bottle of honey (500 ml). The process

that was used in the experiment was a mixing procedure. The product, Baby Sweetie

Honey, exhibited a sweet yet sour smell that will make one be induced by it and drink

it immediately. It is a good antioxidant that is used by the body to ward off free

radicals that causes various diseases, reduces fatigue from a tiring day and refreshes

your day.

II. Introduction

Calamansi or calamondin is a fruit tree native to the Philippines. It is the most

commonly grown backyard tree among the citrus species. It can thrive in a wide

variety of environmental conditions. Like its relatives, such as the mandarin, pomelo

and sweet orange, the calamansi is rich in phosphorous, calcium, iron and Vitamin C

or ascorbic acid. It is the most popular and most commonly used citrus fruit in the

country. Its juice is nutritious and traditionally made into a fruit drink that helps

prevent respiratory diseases. It also helps strengthen the bones and stimulate growth

especially among growing children. It can be used as a flavoring ingredient in

desserts, e.g. leche flan, or as an additive in various food preparations, such as fish

steak. Its pulp is used as a major ingredient in beverages, syrups, concentrates, and
purees. The peel is made into jams, candies, and marmalade. With its alkalinizing

effect, on the body calamansi helps circulate blood evenly and facilitates normal

digestion. Filipinos can have a year-round supply of this versatile citrus fruits by

growing the plant right in their front yards or backyards or even in big boxes.

Honey, since ancient times, has been used as both a food and a medicine. It is a sweet

liquid made by bees using the nectar from flowers. It is graded by color, with the

clear, golden amber honey often fetching a higher retail price than the darker

varieties. The flavor of a particular type of honey will vary based on the types of

flower from which the nectar was harvested. Both raw and pasteurized forms of

honey are available. Raw honey is removed from the hive and bottled directly, and as

such will contain trace amounts of yeast, wax, and pollen. Consuming local raw

honey is believed to help with seasonal allergies, due to repeated exposure to the

pollen in the area. Pasteurized honey has been heated and processed to remove

impurities. Honey has high levels of monosaccharide, fructose, and glucose, and it

contains about 70 to 80% sugar, which provides its sweetness. Honey also has

antiseptic and antibacterial properties. Modern medical science has managed to find

uses for honey in chronic wound management and combating infection.

III. Theoretical Background

Despite the many pathways to deterioration, there are a number of effective

preservation methods that have evolved to combat spoilage. A principle tenant of

food preservation is to maintain the quality and nutritional attributes while preventing

spoilage. In general, the fresher the juice, the higher the quality, so the standard of

excellence is often freshly prepared unprocessed juice (Sizer and Balasubramanian,

1999). As indicated, this is a very transitory product having a limited shelf life of

hours or days even under the best of circumstances.

There are a number of liquid concentration systems applicable to juice (Table 8.4).

Open atmosphere concentration of juices has long been practiced; simply boiling off

water is at the expense of product quality due to heat damage. The process that has

been most responsible for the wide availability, economy and popularity of fruit

juices is vacuum concentration. Post war developments in the United States of

America dramatically increased the demand for frozen concentrate, primarily citrus

(orange and grapefruit), grape, apple and pineapple. Energy efficient multi-effect

systems with essence recovery systems are widespread in major juice processing

regions globally

The application of vacuum concentration reduces the boiling point of juice and, when

combined with short exposure to high evaporation temperatures, reduces heat

damage. Process developments led to multiple effects low temperature evaporators

operating at a maximum temperature of 50ºC (vacuum of ~ 40 KPascals, depending

upon soluble solids). High thermal efficiency is achieved by using the vapour from

the first effect as the heating media in the second effect and so on (Figure 8.9).
However, enzyme activity required pasteurization at ~90ºC. The thermally

accelerated short time evaporation (TASTE) system that combined enzyme activation

at around 100ºC for several seconds improved concentrate quality at high throughput

(Chen in Nagy, 1993).

Since vacuum concentration strips the natural aroma from the juice, quality suffered.

An initial solution with citrus was to over concentrate the juice to about 55ºBrix and

add back about 43 percent of fresh, high quality single strength juice to obtain

42ºBrix and provide aroma. Essence recovery and add back was an improved

solution. Although in the absence of recovered essence, juice added back is an

effective solution.
IV. Procedure

1. Use fresh and harvested mature calamansi, much convenient if they are

bigger. Wash and drain.

2. Cut across the upper portion to avoid cutting seeds

3. Place a katcha cloth or any cloth that can be used for straining the seeds above

a beaker. One can use strainer as a substitute.

4. Squeeze out the juice by hands above the cloth to strain out the seeds. One can

use a fruit juice squeezer for convenience.

5. Know the sugar content of the honey. By ratio and proportion, measure the

honey to be used by relating the sugar content to the volume of the calamansi.

To every part of the juice, add 1 and ¾ parts sugar (60 Briggs).

6. After knowing the volume to be used, mix the honey and the calamansi juice

thoroughly.

7. Transfer the product to a clean bottle and refrigerate to avoid spoilage.

V. Results

The members of the group have chosen the product logo design of to be visually

appealing due to its minimalist design and also to be certainly direct with the

information that it is sweet. The end product was named as Baby Sweetie Honey

because of its undeniably sweet and sour taste perfect for curing colds and for

refreshing after a tiring day.

VI. Discussion of Results

The procedure first started by preparing all the glass wares needed. Then the group

started cutting the calamansi fruits. After that, the calamansi fruits are squeezed and

strained with no seeds around. Next is to use ratio and proportion to measure the

needed volume of honey and relate it to the volume of the calamansi juice. Then, the

honey and the calamansi juice are mixed thoroughly. The group faced a minor

difficulty in knowing the sugar content of the honey and proportionating it with the
 volume of the calamansi juice. There was no challenge in the mixing process. The

end product was placed in a container ready for checking for the next meeting.

Materials formation

Component Amount
Calamansi 1000 g
Honey 1.45 g
TOTAL 1001.45 g

Component Amount Cost per kg Cost

Calamansi 1 kg P 100 P 100
Honey 1450 kg P 130 P 130
TOTAL 1451 kg P 230 P 230
COST/ g P 158.51

VII. Conclusions and Recommendations

As the proponents were working in the said experiments, the members of the group

came up with the following conclusions regarding calamansi honey nip making. The

following are the experiences that the proponents think that should concern the next

experimenters of calamansi honey nip making.

1. Leave an excess amount of raw materials for mistakes and errors that could

possibly occur.

2. For a better mixing result of the end product, stir it continuously and check the

consistency of the product.

3. Always follow the procedures, check the materials needed and observe the results

and document it.

 VIII. Appendices: Product design

Calculation for the volume of honey:

120 ml of calamansi juice x 7/4 = 210 ml sugar

2 160 ml
1 cup sugar cup honey
210 ml sugar x x 3 x 2 = 140 ml honey used
240 ml sugar cup honey
1 cup sugar 3

IX. Group Dynamics

Alfaras, Alexander – Borrowed the needed equipment, calculated the volume of honey to be used and
mixed the product
Lacson, Darlene – Documented the whole experimentation
Reyes, Raven – Helped in cutting the calamansi and straining the juice
Valdez, Loisroi – Helped in checking the procedures and bought the honey