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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year

IMPACT FACTOR increased in 2015: 0.712

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Time Dependent Rheological Characteristics of Pineapple Jam

Santanu Basu
  • Punjab University, Chandigarh, India
/ US Shivhare
  • Punjab University, Chandigarh, India
/ GSV Raghavan
  • McGill University
Published Online: 2007-05-31 | DOI: https://doi.org/10.2202/1556-3758.1229

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

Published Online: 2007-05-31

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

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