/Filter /FlateDecode /Name /im1 Moreover, from the time–temperature tolerance chart, a Q10 value of 4.48 was derived.

rapid heating of the food products. Therefore, less time i, temperature. Copyright © 2018 PENERBIT AKADEMIA BARU - All rights reserved.

The use of domestic microwave oven for the pineapple jam production results in acceptable pineapple jam same as conventional fruit jam sold in the marketplace. The effect of cultivar, processing and storage on jam pigments, instrumental color (L*, a*, b*) and consumer preference were also determined. ��+�RI$�I$�_����+�RI%����A�?-�uBڪ��&lx`��UK�uln��r��X���L����*�Z���d��Y]qX�/ph��Vo^����&m����d���_�f;��[�ϒb`cX�C��m��/&�,����[n�}-��������g�N�9WQe9���ݕe�ո��A�L 1��������:GFV���f�Z��c�֑����{'R���;���ZK�o��z�{�yj�uN���z[������z�C�����\�ǃ��q�s,�~U��jq�s�Ɇ��I$�!C���N��M�k��`��� �י�j �I�����KǢ�5�/ɴSET _k̘@�I0fW���Vm�� ��i���R�mwm-"bG'^5 Extraction and partial characterization of durian rind pectin, Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at The University of Trinidad and Tobago, Influence of Water Activity on Growth, Metabolic Activities and Survival of Yeasts and Molds, Experiments with Mixtures: Designs, Models, and the Analysis of Mixture Data. h�bbd```b``��� �iX�D2��E:@$w�Z"�m@$c ��j���^g��@�џ�.������c`bd`����H5�?��g� ?�D /BitsPerComponent 8 is 3.5 to 4.0 [17]. Fungal spoilage of foods occurs more often than bacterial spoilage at aw 0.61–0.85 not because fungi grow faster at reduced aw but rather because the competitive effects of the vast majority of bacteria are absent. /ColorSpace /DeviceRGB If you are not up to making pineapple jam from scratch, I highly recommend getting a jar and making the pork chops. The second derivative of the transition function, used to interpolate the PC1 score trend versus the storage time at each temperature, was calculated to estimate the stability time. Print Recipe. for producing pineapple jam which could reduce water activity, and meets minimum In order to confirm the, pineapple jam was half of the weight of the pineapple puree. /Width 127

experiment was designed using full-factorial experimental design, which the power and time of the microwave processing were chosen as the independent variables, while the water activity, pH and total soluble solids (TSS) content of the pineapple jam were determined as dependent variables. Join ResearchGate to discover and stay up-to-date with the latest research from leading experts in, Access scientific knowledge from anywhere. Yep, skip that too. The usage of Microwave processing food products can produce a. microwave processing in comparison to conventional method. the commercial product sold in the market. The optimum microwave processing of Journal of Advanced Research in Fluid Mech, Moreover, the traditional method can also c. and destruction of sensorial properties of the pineapple jam.

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