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Time Dependent Rheological Characteristics of Pineapple Jam
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Santanu Basu
Published/Copyright:
May 31, 2007
Jam is an intermediate moisture food containing fruit pulp, pectin, sugar and acid. The effect of sugar and pectin concentration, pH, shear rate and temperature on the time dependent rheological properties of pineapple jam was studied using a rheometer. Pineapple jam exhibited thixotropic behavior. Shear stress of the pineapple jam at a particular time of shearing depended on the shear rate, temperature and composition. Weltman, Hahn, and Figoni and Shoemaker, models were applied to describe the time dependent flow properties of pineapple jam. Hahn model described adequately the rheological characteristics of pineapple jam.
Published Online: 2007-5-31
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Article
- Time Dependent Rheological Characteristics of Pineapple Jam
- A Study on Degradation Kinetics of Trypsin Inhibitors in Horse Gram (Dolichos biflours)
- Functional Effect of Fully Hydrogenated Palm Oil-based Emulsifiers on Baking Performance of White Bread
- Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour
- Rheological Properties of Cooking Creams: Effect of Freeze-Thaw Treatment
- Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets
- Optimization of an Enzyme Assisted Process for Juice Extraction and Clarification from Litchis (Litchi Chinensis Sonn.)
- Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)
- Shorter Communication
- Technological Characteristics of Grains from Fourteen Maize Cultivars
