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

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Abstract

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.

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Acknowledgements

This research was financially supported by Ministry of Science, Industry and Technology, Republic of Turkey SAN-TEZ project (Project No: 0724.STZ.2014) and one of the Turkey’s best white goods company Arçelik A.Ş.

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Authors and Affiliations

  1. Food Engineering Department, Faculty of Engineering, Ege University, 35100, Bornova, Izmir, Turkey

    Dilara Okut, Esra Devseren, Özgül Özdestan Ocak & Figen Kaymak-Ertekin

  2. Food Engineering Department, Faculty of Engineering, Adnan Menderes University, 09010, Aydın, Turkey

    Mehmet Koç

  3. R&D Center, Arçelik A. Ş., 34940, Istanbul, Turkey

    Haluk Karataş

Authors
  1. Dilara Okut
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  2. Esra Devseren
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  3. Mehmet Koç
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  4. Özgül Özdestan Ocak
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  5. Haluk Karataş
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  6. Figen Kaymak-Ertekin
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Correspondence to Mehmet Koç.

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Okut, D., Devseren, E., Koç, M. et al. Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions. J Food Sci Technol 55, 90–100 (2018). https://doi.org/10.1007/s13197-017-2819-x

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  • DOI: https://doi.org/10.1007/s13197-017-2819-x

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