Trần Hồ Vĩnh Phú – 21125291

Table 3.1 The strawberry processing time at different temperature

Processing
temperature 100 110 120 130 140 150
(°C)
Prcessing
7.2 ± 0.2 6.3 ± 0.1 5.4 ± 0.3 4.1 ± 0.2 3.0 ± 0.1 2.1 ± 0.3
time (h)
The values are mean ± 50 (n=3), and the superscript letters show statistical differences (P < 0.05)

Based on table 3.1, the processing temperature can impact on the

processing time of the strawberry jam. To be specific, according to
Table 3.1, the higher the processing temperature the shorter the
processing time was. To explain, the time processing decreased from
7.2 hours to 2.1 hours when the temperature increased from 100°C to
150°C. Specifically, the processing time reduced almost 1 hour for each
10°C increased. A similar trend was also conducted by Tom et al. (2018)
when processing acelora cherry jam. To conclude, the result suggests
the shortest time of strawberry jam making can be achieved at 150°C
(2.1 hours).