Published september, 01

S Souilem, H Debbabi, C Demmargi, S Bellegha
2015 JS-INAT   unpublished
In this research, effectiveness of the use of microwave energy (MW) to produce orange jam was compared to conventional heating (CH) method. The final jam concentration was in the range of 63°Brix was achieved in the range (70-110 min) for conventional heating and (12-23 min) for microwave processed samples. Zero-and First-order kinetic models were applied to describe color change. Both models were found to describe the experimental (L, a, and b) kinetics adequately. The Hunter parameters
more » ... r parameters kinetics were more influenced by the MW process but no significant difference was found in the final product. Spreadability texture test showed that MW processed samples presented lesser hardness and work of shear than CH processed samples. MW energy can be introduced successfully as an alternative method in the concentration process of orange jam.