Comparative Analysis of Industrial and Homemade Strawberry Jam Processing: Quality, Degradation, and Energy Consumption

Abstract

Purpose: Compare certain steps of strawberry jam processing, energy consumption, waste generation, as well as indicators of jam quality obtained through industrial and homemade methods. Method/design/approach: The jams were prepared in the fruit and vegetable laboratory as well as in the pilot plant. The bottling process involved hot sealing in glass jars with metal lids. After sealing, the jars were inverted, cooled, and stored at -18 °C until analysis. The ingredients used included high methoxyl pectin, citric acid, sucrose, and fresh acidic lemon juice. The analysis included the use of various chemicals such as methanol, sodium acetate, potassium chloride, hydrochloric acid, NaOH, ascorbic acid, dihydrated oxalic acid, and 2,6-dichloroindophenol. Results and conclusion: The study examined industrial, semi-industrial, and homemade jams, highlighting changes in color parameters and losses of anthocyanins and ascorbic acid over time. Homemade jams exhibited greater variations in both color and processing. Strawberry pre-processing and water consumption differed between industrial and homemade productions, with a higher disposal rate observed in industrial production. The yield of industrial jams remained consistently above 90%, whereas homemade jams showed variations. Energy consumption was higher in homemade jams, making the industrial process more energy-efficient. Industrial vacuum processing provided advantages such as lower temperatures, reduced sensible heat, and minimized chemical changes, but it necessitated more expensive and maintenance-intensive equipment. Originality/value: In contemporary discourse, there has been substantial censure directed towards industrialized foods in recent years, with a considerable portion lacking a rigorous scientific foundation. This study contributes by presenting findings that facilitate the discernment of advantages stemming from both industrial and artisanal processes, contingent upon the availability of requisite technical knowledge.