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Microbiological Challenge Of A Fuzzy Modeled Pineapple Jam
A THESIS SUBMITTED TO THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE IN FOOD QUALITY MANGEMENT
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| Format: | Thesis |
| Language: | English |
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KNUST
2025
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| _version_ | 1869483617465401344 |
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| access_status_str | Open Access |
| author | Anita Nana Abla Oscar Akotey (MRS) |
| author_browse | Anita Nana Abla Oscar Akotey (MRS) |
| author_facet | Anita Nana Abla Oscar Akotey (MRS) |
| author_sort | Anita Nana Abla Oscar Akotey (MRS) |
| collection | Thesis |
| description | A THESIS SUBMITTED TO THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE IN FOOD QUALITY MANGEMENT |
| format | Thesis |
| id | oai:ir.knust.edu.gh:123456789/16668 |
| institution | KNUST (Ghana) |
| language | English |
| last_indexed | 2026-07-01T04:01:50.919Z |
| license_str | Not specified — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from KNUSTSpace — Kwame Nkrumah University of Science & Technology (Ghana) |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | KNUST |
| publisherStr | KNUST |
| record_format | dspace |
| source_str | KNUSTSpace — Kwame Nkrumah University of Science & Technology (Ghana) |
| spelling | oai:ir.knust.edu.gh:123456789/16668 Microbiological Challenge Of A Fuzzy Modeled Pineapple Jam Anita Nana Abla Oscar Akotey (MRS) A THESIS SUBMITTED TO THE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE IN FOOD QUALITY MANGEMENT Fuzzy logic and reasoning was used to model pineapple jam and to study the trend associated with jam quality change in response to varying imprecise input quantity of three formulation variables: sugar, pectin and citric acid. Sugar/g ranging (100.00140.00), pectin/g (20.00-30.00) and citric acid/g (0.00-4.00) were combined with 200.00g pineapple pulp at three fuzzy linguistic sets and levels of ‘low’ sugar /g (50.00- 57.50), ‘moderate’ sugar (55.00g-65.00g), ‘high’ sugar (62.50g-70.00g); ‘low’ pectin/g (20.00- 30.00), ‘moderate’ pectin/g (23.00-27.00), ‘high’ pectin/g (26.00-30.00); ‘low’ citric acid/g (0.00-1.50), ‘moderate’ citric acid/g (1.00-3.00) and ‘high’ citric acid/g (2.50-4.00). Twenty seven (27) jam formulations with complex nonlinear physicochemical quality outputs ranges of pH (2.8- 3.18), degree brix of (2.5-8.5), percentage moisture content (46.5-59.35) and texture /mJ(0.288- 8.210) were obtained. The Mamdani Fuzzy Inference System (FIS) was used to process input and output data using the “IF–THEN” rules represented in linguistic variables characterized by continuous triangular membership functions. The Maximum conjunctive aggregation and Centre- of- gravity (Centroid) was used as defuzzifier to predict data at 100% accuracy. The jam formulated with ‘high’ sugar, ‘moderate’ pectin and ‘high’ citric acid was deemed best jam formula with good and quality physicochemical property of ‘low’ pH (2.83), ‘high’ degree brix (7.85oBx), ‘moderate’ texture (4.00mJ) and ‘moderate’ moisture content of 52.5%. A microbial challenge study conducted on the best jam was done to ascertain the ability of the jam to survive microbial contamination. The result suggested that, storing pineapple jam formulated with resultant ‘high’ pH, ‘high’ degree brix, ‘moderate’ texture and moisture content at refrigerator temperature storage conditions can control the growth of spoilage yeast and pathogenic bacteria that may be present in jam products. KNUST 2025-05-06T12:37:54Z 2025-05-06T12:37:54Z 2014-06 Thesis https://ir.knust.edu.gh/handle/123456789/16668 en application/pdf KNUST |
| spellingShingle | Anita Nana Abla Oscar Akotey (MRS) Microbiological Challenge Of A Fuzzy Modeled Pineapple Jam |
| title | Microbiological Challenge Of A Fuzzy Modeled Pineapple Jam |
| title_full | Microbiological Challenge Of A Fuzzy Modeled Pineapple Jam |
| title_fullStr | Microbiological Challenge Of A Fuzzy Modeled Pineapple Jam |
| title_full_unstemmed | Microbiological Challenge Of A Fuzzy Modeled Pineapple Jam |
| title_short | Microbiological Challenge Of A Fuzzy Modeled Pineapple Jam |
| title_sort | microbiological challenge of a fuzzy modeled pineapple jam |
| url | https://ir.knust.edu.gh/handle/123456789/16668 |
| work_keys_str_mv | AT anitananaablaoscarakoteymrs microbiologicalchallengeofafuzzymodeledpineapplejam |