Evaluating the cooking process for obtaining hard candy from araza (Eugenia stipitata) pulp

Abstract

This work was aimed at preparing hard candy from arazá (a fruit tree from the Amazon rainforest) using a sugar solution consis- ting of glucose syrup and invert sugar; this was cooked with fruit pulp to concentrate it. Temperature, time, soluble solids and vis- cosity were measured when cooking the mixture. Heat transfer was studied in an agitated steam jacketed kettle using the expe- rimental data. The best arazá hard candy formulation consisted of 15% fruit pulp, 2% pectin regarding the amount of pulp and

85% sugar solution (glucose syrup and invert sugar mixed 1:1 (w/w)). The experimental data gave 266 W/m2°C average overall heat transfer coefficient whereas theoretical data gave a 421.8 W/m2°C overall heat transfer coefficient. Heat transfer speed was

3,140 W.