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Rheological properties of local pineapple fruit jam


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).


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.

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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Engineering
Halal Products Research Institute
Publisher: Faculty of Engineering, Universiti Putra Malaysia
Keywords: Arrhenius equation; Pineapple jam; Rheology; Viscosity
Depositing User: Nabilah Mustapa
Date Deposited: 02 Mar 2017 06:18
Last Modified: 02 Mar 2017 06:18
URI: http://psasir.upm.edu.my/id/eprint/50666
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