Q.54
Which of the following is used for evaluation of strength of pectin gels?
EXPLANATION
Processing of Purees, Pastes, Jams, Jellies & Syrups: Pectin Gelation & Evaporation Systems
- Measurement of Pectin Gel Strength via Ridgelimeter:
- IFT Standardized Instrument:
- Ridgelimeter: The precision micrometer apparatus recognized by the Institute of Food Technologists (IFT) to determine pectin jelly grade.
- Measures the percentage sag (sagging depression under gravity) of a standardized inverted jelly cylinder; gel grade is computed as the number of parts sugar 1 part pectin can gel under defined acidity.
- Bloom Gelometer is used for gelatin; Consistometer measures flow of fruit purees.
- Conclusion: Ridgelimeter (Option 1).
Correct option: (1) Ridgelimeter
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