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Kinetic studies on cooking of pineapple bakery jam


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


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.3923/ajft.2011.594.603
Publisher: Academic Journals
Keywords: Activation energy; Batch volume; Cooking rate; Pineapple bakery jam; Rate constant
Depositing User: Nabilah Mustapa
Date Deposited: 18 Dec 2015 05:39
Last Modified: 18 Dec 2015 05:39
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3923/ajft.2011.594.603
URI: http://psasir.upm.edu.my/id/eprint/22997
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