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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

6 Issues per year


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Time Dependent Rheological Characteristics of Pineapple Jam

Santanu Basu1 / US Shivhare2 / GSV Raghavan3

1Punjab University, Chandigarh, India

2Punjab University, Chandigarh, India

3McGill University

Citation Information: International Journal of Food Engineering. Volume 3, Issue 3, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1229, May 2007

Publication History

Published Online:
2007-05-31

Jam is an intermediate moisture food containing fruit pulp, pectin, sugar and acid. The effect of sugar and pectin concentration, pH, shear rate and temperature on the time dependent rheological properties of pineapple jam was studied using a rheometer. Pineapple jam exhibited thixotropic behavior. Shear stress of the pineapple jam at a particular time of shearing depended on the shear rate, temperature and composition. Weltman, Hahn, and Figoni and Shoemaker, models were applied to describe the time dependent flow properties of pineapple jam. Hahn model described adequately the rheological characteristics of pineapple jam.

Keywords: pineapple; jam; rheology; thixotropy

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