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Rheological properties of local pineapple fruit jam

The objective of this study is to determine the rheological properties of local pineapple fruit jam at different temperatures of 20, 30, 40, 50 and 60 °C. The experiments were conducted at room temperature using a rheometer as the measuring device. Pineapple fruit jam was chosen because this type of...

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Main Authors: Mansor, Atikah, Shamsudin, Rosnah, Mat Hashim, Dzulkifly
Format: Conference or Workshop Item
Language:English
Published: Faculty of Engineering, Universiti Putra Malaysia 2012
Online Access:http://psasir.upm.edu.my/id/eprint/50666/1/_TechnicalPapers_CAFEi2012_89.pdf
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id oai:psasir.upm.edu.my:50666
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spelling oai:psasir.upm.edu.my:50666 http://psasir.upm.edu.my/id/eprint/50666/ Rheological properties of local pineapple fruit jam Mansor, Atikah Shamsudin, Rosnah Mat Hashim, Dzulkifly The objective of this study is to determine the rheological properties of local pineapple fruit jam at different temperatures of 20, 30, 40, 50 and 60 °C. The experiments were conducted at room temperature using a rheometer as the measuring device. Pineapple fruit jam was chosen because this type of fruit is commonly grown in Malaysia. The jam was prepared at a Brix concentration of 50 %. The rheological properties of the pineapple jam were examined and it was found to exhibit a pseudoplastic behaviour. From the rheological data obtained, it was determined that the Herschel-Bulkey Model was the best fit model and that the Arrehenius equation successfully describes the effect of temperature on the viscosity of pineapple jam. Faculty of Engineering, Universiti Putra Malaysia 2012 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50666/1/_TechnicalPapers_CAFEi2012_89.pdf Mansor, Atikah and Shamsudin, Rosnah and Mat Hashim, Dzulkifly (2012) Rheological properties of local pineapple fruit jam. In: International Conference on Agricultural and Food Engineering for Life (Cafei2012), 26-28 Nov. 2012, Palm Garden Hotel, Putrajaya. (pp. 277-281). http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_89.pdf
institution UPM IR
collection UPM IR
language English
description The objective of this study is to determine the rheological properties of local pineapple fruit jam at different temperatures of 20, 30, 40, 50 and 60 °C. The experiments were conducted at room temperature using a rheometer as the measuring device. Pineapple fruit jam was chosen because this type of fruit is commonly grown in Malaysia. The jam was prepared at a Brix concentration of 50 %. The rheological properties of the pineapple jam were examined and it was found to exhibit a pseudoplastic behaviour. From the rheological data obtained, it was determined that the Herschel-Bulkey Model was the best fit model and that the Arrehenius equation successfully describes the effect of temperature on the viscosity of pineapple jam.
format Conference or Workshop Item
author Mansor, Atikah
Shamsudin, Rosnah
Mat Hashim, Dzulkifly
spellingShingle Mansor, Atikah
Shamsudin, Rosnah
Mat Hashim, Dzulkifly
Rheological properties of local pineapple fruit jam
author_facet Mansor, Atikah
Shamsudin, Rosnah
Mat Hashim, Dzulkifly
author_sort Mansor, Atikah
title Rheological properties of local pineapple fruit jam
title_short Rheological properties of local pineapple fruit jam
title_full Rheological properties of local pineapple fruit jam
title_fullStr Rheological properties of local pineapple fruit jam
title_full_unstemmed Rheological properties of local pineapple fruit jam
title_sort rheological properties of local pineapple fruit jam
publisher Faculty of Engineering, Universiti Putra Malaysia
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/50666/1/_TechnicalPapers_CAFEi2012_89.pdf
_version_ 1819297075845660672
score 13.4562235

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