Food Processing Commons^™

Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam., Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor

Joseph Okai Ashong

Investigations were conducted on the effects of sugar concentration (0%, 50%, and 100%), pH balance (3.0, 3.2, and 3.5) and high methoxy pectin concentration (0%, 0.5%, and 1.0%) on the chemical, physico-chemical characteristic of pineapple jams using standard analytical methods. Inclusion of 50% sugar was observed to improve the colour of the jam as well as the texture, gel set and solid content. The low calorie jams had unacceptable texture, colour, gel set and total soluble solids content. The jams of this formulation were too soft, and could not hold their form. Addition of 100% sugar concentration did not improve …

G1600 Freeze Concentration Of Fruit Juices, Durward Smith, Carol Ringenberg, Eric Olson

University of Nebraska-Lincoln Extension: Historical Materials

This publication describes research conducted to examine the feasibility of freeze concentration with small-scale, simple equipment; and research results on juice extraction and concentration from fruit held in frozen storage.

When Grandmother made jelly the wonderful aroma of cooking fruit filled the house. That wonderful aroma was the delicate fruit flavors being evaporated and lost from the jelly. When volatile flavors are retained food has a much better flavor. Freeze concentration of fruit juices is a method of removing water from juices without heating and changing juice flavor. Freeze concentration is effective because a solute in solution has a lower …

Drying Of Post-Harvest Rough Rice With Silica Gel: A Preliminary Investigation, Stephen J. O'Brien, Terry J. Siebenmorgen

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Rice drying operations can encounter problems of over drying and losses in head rice yield (HRY) through the formation of fissures. Typical rice drying methods also utilize large volumes of expensive fossil fuels to dry the kernels. Drying of rice with a solid desiccant such as silica gel has several potential advantages that avoid some of these problems. Two cultivars of long-grain rough rice, ‘Cheniere’ and ‘Wells’ with harvest moisture contents of 17.8% and 22.0%, respectively, were dried over a 48-h period with various ratios of rough rice-to-silica gel. It was found that an intimate mixture of 3:1 rough rice …