Chemical compositions and thermal properties of the josapine variety of pineapple fruit (Ananas comosus L.) in different storage systems

Rosnah Shamsudin, Wan Ramli Wan Daud, Mohd Sobri Takriff, Osman Hassan

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

The effect of the storage system on the chemical composition and thermal properties of pineapple fruit (Ananas comosus L.) of cv. Josapine was investigated. The fruits were stored in a refrigerator, 10 ± 1C, 35% H 2O, and a humidity chamber, 10 ± 1C, 75% H 2O. The properties of the fruit juice were examined every 4 days for changes in proximate analysis, total soluble solids, color, freezing point, water activity, pH, sugar contents, thermal conductivity and density. The statistical analysis indicates that total soluble solids is indicative of the ripening of the pineapple fruit.

Original languageEnglish
Pages (from-to)1558-1572
Number of pages15
JournalJournal of Food Process Engineering
Volume34
Issue number5
DOIs
Publication statusPublished - Oct 2011

Fingerprint

Ananas
Ananas comosus
pineapples
thermal properties
Fruits
Fruit
Thermodynamic properties
Hot Temperature
chemical composition
total soluble solids
fruits
Chemical analysis
Fruit juices
Thermal Conductivity
refrigerators
thermal conductivity
Refrigerators
freezing point
fruit juices
Humidity

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

Cite this

@article{5e96e12200324d56a912aae177e32b8d,
title = "Chemical compositions and thermal properties of the josapine variety of pineapple fruit (Ananas comosus L.) in different storage systems",
abstract = "The effect of the storage system on the chemical composition and thermal properties of pineapple fruit (Ananas comosus L.) of cv. Josapine was investigated. The fruits were stored in a refrigerator, 10 ± 1C, 35{\%} H 2O, and a humidity chamber, 10 ± 1C, 75{\%} H 2O. The properties of the fruit juice were examined every 4 days for changes in proximate analysis, total soluble solids, color, freezing point, water activity, pH, sugar contents, thermal conductivity and density. The statistical analysis indicates that total soluble solids is indicative of the ripening of the pineapple fruit.",
author = "Rosnah Shamsudin and {Wan Daud}, {Wan Ramli} and Takriff, {Mohd Sobri} and Osman Hassan",
year = "2011",
month = "10",
doi = "10.1111/j.1745-4530.2009.00510.x",
language = "English",
volume = "34",
pages = "1558--1572",
journal = "Journal of Food Process Engineering",
issn = "0145-8876",
publisher = "Wiley-Blackwell",
number = "5",

}

TY - JOUR

T1 - Chemical compositions and thermal properties of the josapine variety of pineapple fruit (Ananas comosus L.) in different storage systems

AU - Shamsudin, Rosnah

AU - Wan Daud, Wan Ramli

AU - Takriff, Mohd Sobri

AU - Hassan, Osman

PY - 2011/10

Y1 - 2011/10

N2 - The effect of the storage system on the chemical composition and thermal properties of pineapple fruit (Ananas comosus L.) of cv. Josapine was investigated. The fruits were stored in a refrigerator, 10 ± 1C, 35% H 2O, and a humidity chamber, 10 ± 1C, 75% H 2O. The properties of the fruit juice were examined every 4 days for changes in proximate analysis, total soluble solids, color, freezing point, water activity, pH, sugar contents, thermal conductivity and density. The statistical analysis indicates that total soluble solids is indicative of the ripening of the pineapple fruit.

AB - The effect of the storage system on the chemical composition and thermal properties of pineapple fruit (Ananas comosus L.) of cv. Josapine was investigated. The fruits were stored in a refrigerator, 10 ± 1C, 35% H 2O, and a humidity chamber, 10 ± 1C, 75% H 2O. The properties of the fruit juice were examined every 4 days for changes in proximate analysis, total soluble solids, color, freezing point, water activity, pH, sugar contents, thermal conductivity and density. The statistical analysis indicates that total soluble solids is indicative of the ripening of the pineapple fruit.

UR - http://www.scopus.com/inward/record.url?scp=80053465246&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=80053465246&partnerID=8YFLogxK

U2 - 10.1111/j.1745-4530.2009.00510.x

DO - 10.1111/j.1745-4530.2009.00510.x

M3 - Article

AN - SCOPUS:80053465246

VL - 34

SP - 1558

EP - 1572

JO - Journal of Food Process Engineering

JF - Journal of Food Process Engineering

SN - 0145-8876

IS - 5

ER -