Manufacturing Jams and Jellies

Vibhakara, H. S.; Bawa, A. S.

doi:10.1002/9780470277737.ch11

Cited by 8 publications

(6 citation statements)

References 51 publications

(45 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Traditional processes to produce jams include different heat treatments such as fruit blanching and sugar concentration that involve high temperature and long processing time leading to losses of important bioactive compounds and sensory properties of fruit products (Vibhakara and Bawa, 2006). An attractive color is one of the most important quality characteristics of the jam, in addition to the typical sweet-sour flavor and convenient jam consistency (Wicklund et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam

Igual

Sampedro

Martínez‐Navarrete

et al. 2013

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam

Igual

Sampedro

Martínez‐Navarrete

et al. 2013

Journal of Food Engineering

View full text Add to dashboard Cite

“…Jam is produced by using modern equipments at industrial level beside that, traditional methods at the household levels are still being used (Gałkowska et al 2010). In jam production traditional methods consist of many treatments such as fruit blanching, sugar concentration at high temperature and long cooking time that causes loss of bioactive compounds and sensorial quality of fruit products (Vibhakara and Bawa 2006). The excessive thermal treatment and long processing time may also lead to Maillard reaction and caramelisation of carbohydrates in the acidic medium which could cause formation of hydroxymethylfurfural (HMF), furfural and melanoidins (Rada-Mendoza et al 2002a).…”

Section: Introductionmentioning

confidence: 99%

Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions

et al. 2017

View full text Add to dashboard Cite

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 °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.

show abstract

“…The differences may result from the use of different cultivars and periods of fruit picking. In addition, lower fruit firmness mitigates fruit cracking due to enhanced cross-linking of pectin in the pericarp cells ( 64 ).…”

Section: Discussionmentioning

confidence: 99%

Combined Treatment of Salinity Stress and Fruit Thinning Effect on Tomato

Peng-fei

Jiang²,

Dai

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

This was an experimental investigation of the combined treatments of salinity (SAL) stress and fruit thinning (FT) on the growth, yield, fruit quality, and water use efficiency (WUE) of tomatoes with non-soil cultivation. The experiment was carried out in a plastic tunnel, Japan. Tomato (Solanum lycopersicum) cv. Momotaro seedlings were transplanted in a randomized complete block (RCB) manner with six plants/treatment, and an overall 36 plants in 18 pots (2 plants/pot). The experiment involved varying SAL treatment (no-SAL, moderate SAL, and serious SAL, with electroconductivity of 0.8, 3.0, and 4.5 dS m−1, separately) and FT treatment (NT: no thinning and 3FT: three-fruit treatment). The tomato growth, yield, and WUE were significantly suppressed with increasing SAL. In comparison, FT treatment had less effect on tomato growth and water consumption. Either SAL stress or FT treatment significantly improved fruit quality. The combined treatment proved better than single treatment of either SAL stress or FT, avoided the subsize fruit following SAL stress treatment, reduced fruit cracking found with FT treatment, and greatly improved fruit quality. The SAL thresholds of WUEs in relation to biomass, yield, and marketable yield were approximately 3.0 dS m−1 under these soilless conditions. Path analysis showed that biomass and water consumption were important indexes affecting yield. Logistic equation fitting showed that SAL stress tended to inhibit and delay plant growth; however, FT tended to advance and shorten the period of plant growth.

show abstract

Manufacturing Jams and Jellies

Cited by 8 publications

References 51 publications

Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam

Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam

Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions

Combined Treatment of Salinity Stress and Fruit Thinning Effect on Tomato

Contact Info

Product

Resources

About