Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer India
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Purpose of this study was to develop prototype cooking equipment that can work at reduced pressure and to evaluate its performance for production of strawberry jam. The effect of vacuum cooking conditions on color soluble solid content, reducing sugars total sugars HMF and sensory properties were investigated. Also, the optimum vacuum cooking conditions for strawberry jam were optimized for Composite Rotatable Design. The optimum cooking temperature and time were determined targeting maximum soluble solid content and sensory attributes (consistency) and minimum Hue value and HMF content. The optimum vacuum cooking conditions determined were 74.4 A degrees C temperature and 19.8 time. The soluble solid content strawberry jam made by vacuum process were similar to those prepared by traditional method. HMF contents of jams produced with vacuum cooking method were well within limit of standards.
Açıklama
Anahtar Kelimeler
Jam processing, Strawberry jam, Vacuum cooking, Evaporation, Optimization
Kaynak
Journal of Food Science and Technology-Mysore
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
55
Sayı
1
