Kinetic studies on cooking of pineapple bakery jam

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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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Bibliographic Details
Main Authors:	Pua, Ming Yee, Shamsudin, Rosnah, Hamzah, Azman, Endan, Johari
Format:	Article
Language:	English
Published:	Academic Journals 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/22997/ http://psasir.upm.edu.my/id/eprint/22997/1/22997.pdf

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