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Effect of microwave-assisted processing on quality characteristics of pineapple jam

Mohd Ismail, Nur Aisyah and Abdullah, Norazlin and Muhammad, Norhayati (2018) Effect of microwave-assisted processing on quality characteristics of pineapple jam. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 42 (1). pp. 24-30. ISSN 22897879

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Traditional heating method of pineapple puree during the production of pineapple jam can cause over degradation of quality of the fresh pineapple. Thus, the objective of this study was to determine optimum microwave-assisted processing conditions for producing pineapple jam which could reduce water activity, and meets minimum requirement for pH and total soluble solids contents of fruit jam. The 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. The microwave treatment was optimised to achieve ideal properties of pineapple jam. The optimum microwave processing of pineapple jam was obtained at 800 Watts of power for 8 minutes. The usage of domestic microwave oven for the pineapple jam production also results in acceptable pineapple jam with 62% of consumers’ preference compared to conventional fruit jam sold in the marketplace.

Item Type: Article
Uncontrolled Keywords: Fruit jam; microwave; optimization; pineapple
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Depositing User: Mr. Mohammad Shaifulrip Ithnin
Date Deposited: 13 May 2019 01:09
Last Modified: 13 May 2019 01:09
URI: http://eprints.uthm.edu.my/id/eprint/11103
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