Kinetic studies on cooking of pineapple bakery jam
Cooking rate of pineapple bakery jam was investigated and the effect of cooking temperature, stirring speed and batch volume on rate constant was examined. The linear relationship between the logarithmic total soluble solids gain ratios of cooked jam and the cooking time showed that the cooking rate...
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| Format: | Article |
| Language: | English |
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Academic Journals
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/22997/ http://psasir.upm.edu.my/id/eprint/22997/1/22997.pdf |
| _version_ | 1848844636831875072 |
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| author | Pua, Ming Yee Shamsudin, Rosnah Hamzah, Azman Endan, Johari |
| author_facet | Pua, Ming Yee Shamsudin, Rosnah Hamzah, Azman Endan, Johari |
| author_sort | Pua, Ming Yee |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Cooking rate of pineapple bakery jam was investigated and the effect of cooking temperature, stirring speed and batch volume on rate constant was examined. The linear relationship between the logarithmic total soluble solids gain ratios of cooked jam and the cooking time showed that the cooking rate followed the equation of first-order chemical reaction. In this present study, the cooking rates were increased with cooking temperature and stirring speed, but it decreased with increasing batch volume. The activation energy of cooking process was 42.49 kJ mol-1. The recommended cooking temperature for cooking of pineapple bakery jam was 90°C as the jam was burnt on the surface of the cooker and undesirable caramel flavour was resulted at cooking temperature of 100°C. Present investigation of cooking rate constant will be useful in designing more efficient jam cookers with higher ratio of effective heating surface to batch volume of fruit pulp. |
| first_indexed | 2025-11-15T08:34:05Z |
| format | Article |
| id | upm-22997 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:34:05Z |
| publishDate | 2011 |
| publisher | Academic Journals |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-229972015-12-18T05:39:36Z http://psasir.upm.edu.my/id/eprint/22997/ Kinetic studies on cooking of pineapple bakery jam Pua, Ming Yee Shamsudin, Rosnah Hamzah, Azman Endan, Johari Cooking rate of pineapple bakery jam was investigated and the effect of cooking temperature, stirring speed and batch volume on rate constant was examined. The linear relationship between the logarithmic total soluble solids gain ratios of cooked jam and the cooking time showed that the cooking rate followed the equation of first-order chemical reaction. In this present study, the cooking rates were increased with cooking temperature and stirring speed, but it decreased with increasing batch volume. The activation energy of cooking process was 42.49 kJ mol-1. The recommended cooking temperature for cooking of pineapple bakery jam was 90°C as the jam was burnt on the surface of the cooker and undesirable caramel flavour was resulted at cooking temperature of 100°C. Present investigation of cooking rate constant will be useful in designing more efficient jam cookers with higher ratio of effective heating surface to batch volume of fruit pulp. Academic Journals 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/22997/1/22997.pdf Pua, Ming Yee and Shamsudin, Rosnah and Hamzah, Azman and Endan, Johari (2011) Kinetic studies on cooking of pineapple bakery jam. American Journal of Food Technology, 6 (7). pp. 594-603. ISSN 1557-4571; ESSN: 1557-458X http://scialert.net/abstract/?doi=ajft.2011.594.603 10.3923/ajft.2011.594.603 |
| spellingShingle | Pua, Ming Yee Shamsudin, Rosnah Hamzah, Azman Endan, Johari Kinetic studies on cooking of pineapple bakery jam |
| title | Kinetic studies on cooking of pineapple bakery jam |
| title_full | Kinetic studies on cooking of pineapple bakery jam |
| title_fullStr | Kinetic studies on cooking of pineapple bakery jam |
| title_full_unstemmed | Kinetic studies on cooking of pineapple bakery jam |
| title_short | Kinetic studies on cooking of pineapple bakery jam |
| title_sort | kinetic studies on cooking of pineapple bakery jam |
| url | http://psasir.upm.edu.my/id/eprint/22997/ http://psasir.upm.edu.my/id/eprint/22997/ http://psasir.upm.edu.my/id/eprint/22997/ http://psasir.upm.edu.my/id/eprint/22997/1/22997.pdf |