Kinetic studies on cooking of pineapple bakery jam
Cooking rate of pineapple bakery jam was investigated and the effect of cooking temperature, stirring speed and batch volume on rate constant was examined. The linear relationship between the logarithmic total soluble solids gain ratios of cooked jam and the cooking time showed that the cooking rate...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Journals
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/22997/1/22997.pdf |