Figures & data
Table 1 Nutritional information per 100 g of fruit, composition, and pH
Figure 1. Shear stress vs. shear rate for fruits jam at all temperatures: 20°C (▾), 25°C (•), 30°C (♦), 35°C (▪) and 40°C (▴).
Figure 2. Shear stress vs. shear rate for fruits jams at 30°C: prune (▴), apricot (▵), strawberry (•), fruits (▪), peach (□) and raspberry (○).
Figure 3. Viscosity vs. shear rate for two jams at two temperatures: prune 25°C (○) and 35°C (•), fruits 25°C (▿) and 35°C (▾).
Figure 4. Viscosity vs. shear rate for two jams at two temperatures: apricot 25°C (▵) and 35°C (▴), peach 25°C (□) and 35°C (▪).
