Time dependent rheological characteristics of pineapple jam

International Journal of Food Engineering

Volumn 3, Issue 3, 2007, Pages

  Basu, Santanu ^a   Shivhare, U S ^a   Raghavan, G S V ^b  

^a PANJAB UNIVERSITY   (India)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

Jam; Pineapple; Rheology; Thixotropy

Indexed keywords

FRUITS; PH EFFECTS; RHEOLOGY; SUGAR (SUCROSE);

FLOW PROPERTIES; PECTIN CONCENTRATION; PINEAPPLE JAM; THIXOTROPY;

SYNTHETIC FOODS;

ANANAS COMOSUS;

EID: 34250719156     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1229     Document Type: Article

References (21)

1. Álvarez E., Cancela, M. A. & Maceiras, R. (2006). Effect of temperature on rheological properties of different jams. International Journal of Food Properties, 9(1): 135-146.
2. Barnes, H.A. (1997). Thixotropy-a review. Journal of non Newtonian Fluid Mechanics, 70: 1-33.
3. Bhattacharya, S. (1999).Yield stress and time-dependent rheological properties of mango pulp. Journal of Food Science, 64(6): 1029-1033.
4. Carbonell, E., Costell, E. & Duran.L. (1991). Rheological indices of fruit content in jams: Flow of sheared strawberry and peach jams: Influence of formulation on time-dependent of sheared strawberry and peach jams. Journal of Texture Studies, 22: 457-471.
5. Cheng, D.C.-H. and Evans, F. (1965). Phenomenological characterization of the rheological behavior of inelastic reversible thixotropic and antithixotropic fluids. British Journal of Applied Physics, 16: 1599-1617. 6.
6. Choi, Y.H. and Yoo, B. (2004). Characterisation of time dependent flow properties of food suspensions. International Journal of Food Science & Technology, 39: 801-805.
7. Cuvelier, G., Tonon, C. & Launay, B. (1987). Xanthan-carob mixtures at low concentration: viscometric study. Food Hydrocolloids, 1(5/6): 583-585.
8. Dervisi, P., Lamb, J. & Zabetakis, I. (2001). High pressure processing in jam manufacture: effect on textural and colour properties; Food Chemistry, 73: 85-91.
9. Figoni, P.I. and Shoemaker, C.F. (1981). Characterisation of structure breakdown of foods from their flow properties. Journal of Texture Studies, 12: 287-305.
10. Figoni, P.I. and Shoemaker, C.F. (1983). Characterisation of time dependent flow properties of mayonnaise under steady shear. Journal of Texture Studies, 14: 431-442.
11. Gabriele, D.; Curcio, S.; Migliori, M.; De Cindio, B. (2001). The use of rheology to characterize flow behavior of liquorice solutions. Journal of Food Process Engineering, 27 (6): 464-475.
12. Glicksman, M. and Farkas, E.H. (1966) Hydrocolloids in artificially sweetened foods. Food Technology, 20(2): 58-61.
13. Hahn, S.L., Ree, T. & Eyring, H. (1959). Flow mechanism of thixotropic substances. Industrial and Engineering Chemistry, 51: 856-857.
14. Harris, J. (1972). A continuum theory of structural change. Rheologica Acta, 11: 145-151.
15. Kokini, J.L. and Plutchok, G.J. (1987). Viscoelastic properties of semisolid foods and their biopolymers components. Food Technology, 41(3): 89-95.
16. Kuş, S.; Altan, A.; Kaya, A. (2005). Rheological behavior and time-dependent characterization of ice cream mix with different salep content. Journal of Texture Studies, 36: 273-288.
17. Lal, G., Siddappaa, G.S. & Tandon, G.L. (1998). Preservation of fruits and vegetables, pp.197, ICAR, New Delhi.
18. Ramos, A.M. and Ibarz, A. (1998). Thixotropy of orange concentrate and quince puree. Journal of Texture Studies 29: 313-324.
19. Saravacos, G.D. (1970). Effect of temperature on viscosity of fruit juices and purees. Journal of Food Science, 35: 122-125.
20. Yoo, B. (2002). Rheological properties of hot pepper-soyabeen paste. Journal of Texture studies, 32: 307-318.
21. Weltman, R.N. (1943). Breakdown of thixotropic structure as a function of time. Journal of Applied Physics, 14: 343-350.