Effect of microwave-assisted processing on quality characteristics of pineapple jam
Traditional heating method of pineapple puree during the production of pineapple jam can cause over degradation of quality of the fresh pineapple. Thus, the objective of this study was to determine optimum microwave-assisted processing conditions for producing pineapple jam which could reduce water...
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| Format: | Article |
| Language: | English |
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Penerbit Akademia Baru
2018
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| Online Access: | http://eprints.uthm.edu.my/4858/ http://eprints.uthm.edu.my/4858/1/AJ%202018%20%28128%29.pdf |
| _version_ | 1848888399350464512 |
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| author | Mohd Ismail, Nur Aisyah Abdullah, Norazlin Muhammad, Norhayati |
| author_facet | Mohd Ismail, Nur Aisyah Abdullah, Norazlin Muhammad, Norhayati |
| author_sort | Mohd Ismail, Nur Aisyah |
| building | UTHM Institutional Repository |
| collection | Online Access |
| description | Traditional heating method of pineapple puree during the production of pineapple jam can cause over degradation of quality of the fresh pineapple. Thus, the objective of this study was to determine optimum microwave-assisted processing conditions for producing pineapple jam which could reduce water activity, and meets minimum requirement for pH and total soluble solids contents of fruit jam. The experiment was designed using full-factorial experimental design, which the power and time of the microwave processing were chosen as the independent variables, while the water activity, pH and total soluble solids (TSS) content of the pineapple jam were determined as dependent variables. The microwave treatment was optimised to achieve ideal properties of pineapple jam. The optimum microwave processing of pineapple jam was obtained at 800 Watts of power for 8 minutes. The usage of domestic microwave oven for the pineapple jam production also results in acceptable pineapple jam with 62% of consumers’ preference compared to conventional fruit jam sold in the marketplace. |
| first_indexed | 2025-11-15T20:09:40Z |
| format | Article |
| id | uthm-4858 |
| institution | Universiti Tun Hussein Onn Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T20:09:40Z |
| publishDate | 2018 |
| publisher | Penerbit Akademia Baru |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uthm-48582021-12-21T08:15:47Z http://eprints.uthm.edu.my/4858/ Effect of microwave-assisted processing on quality characteristics of pineapple jam Mohd Ismail, Nur Aisyah Abdullah, Norazlin Muhammad, Norhayati SB Plant culture SB354 -402 Fruit and fruit culture SB381 -386 Berries and small fruits T Technology (General) TP368-456 Food processing and manufacture Traditional heating method of pineapple puree during the production of pineapple jam can cause over degradation of quality of the fresh pineapple. Thus, the objective of this study was to determine optimum microwave-assisted processing conditions for producing pineapple jam which could reduce water activity, and meets minimum requirement for pH and total soluble solids contents of fruit jam. The experiment was designed using full-factorial experimental design, which the power and time of the microwave processing were chosen as the independent variables, while the water activity, pH and total soluble solids (TSS) content of the pineapple jam were determined as dependent variables. The microwave treatment was optimised to achieve ideal properties of pineapple jam. The optimum microwave processing of pineapple jam was obtained at 800 Watts of power for 8 minutes. The usage of domestic microwave oven for the pineapple jam production also results in acceptable pineapple jam with 62% of consumers’ preference compared to conventional fruit jam sold in the marketplace. Penerbit Akademia Baru 2018 Article PeerReviewed text en http://eprints.uthm.edu.my/4858/1/AJ%202018%20%28128%29.pdf Mohd Ismail, Nur Aisyah and Abdullah, Norazlin and Muhammad, Norhayati (2018) Effect of microwave-assisted processing on quality characteristics of pineapple jam. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 42 (1). pp. 24-30. ISSN 2289-7879 |
| spellingShingle | SB Plant culture SB354 -402 Fruit and fruit culture SB381 -386 Berries and small fruits T Technology (General) TP368-456 Food processing and manufacture Mohd Ismail, Nur Aisyah Abdullah, Norazlin Muhammad, Norhayati Effect of microwave-assisted processing on quality characteristics of pineapple jam |
| title | Effect of microwave-assisted processing on quality characteristics of pineapple jam |
| title_full | Effect of microwave-assisted processing on quality characteristics of pineapple jam |
| title_fullStr | Effect of microwave-assisted processing on quality characteristics of pineapple jam |
| title_full_unstemmed | Effect of microwave-assisted processing on quality characteristics of pineapple jam |
| title_short | Effect of microwave-assisted processing on quality characteristics of pineapple jam |
| title_sort | effect of microwave-assisted processing on quality characteristics of pineapple jam |
| topic | SB Plant culture SB354 -402 Fruit and fruit culture SB381 -386 Berries and small fruits T Technology (General) TP368-456 Food processing and manufacture |
| url | http://eprints.uthm.edu.my/4858/ http://eprints.uthm.edu.my/4858/1/AJ%202018%20%28128%29.pdf |