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How steam affects gelling of cranberry sauce
Moderators: AmyCowen, kgudger, MadelineB, Moderators
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deleted-178535
- Posts: 1
- Joined: Tue Dec 03, 2013 7:10 pm
- Occupation: student: 9th grade
- Project Question: Topic- how cooking time affects the gelling of cranberry sauce
I cannot find an answer to the question: What happens to the amount of pectin in the sauce the longer you heat the cranberries? I know from conducting the experiment that the longer it cooks, the thicker it becomes. I know from research that the pectin molecules are attaching to each other rather than attaching to water molecules. However, I don't know if the heat and cooking time alters the amount of pectin in the fruit. - Project Due Date: 1/16/14
- Project Status: I am finished with my experiment and analyzing the data
How steam affects gelling of cranberry sauce
I have conducted my experiment on how cooking time affects the ability of the natural pectin in cranberries to form a solid gelatin. I cannot find any information though on how steam affects the gelling. I am also curious as to if pectin can evaporate or if the amount stays the same during the cooking process.
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deleted-71536
- Former Expert
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- Project Question: How do different animals adapt to their environment?
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Re: How steam affects gelling of cranberry sauce
Hi gigatt,
You have an interesting question. I would imagine that the boiling temperature of pectin (the temperature at which it evaporates) would be quite high. The melting temperature might be close to the temperature used for baking, but I do not think it likely that the pectin is evaporating. That said, you may want to try to find out more about pectin as an organic molecule, and you might be able to find more specific information regarding its melting and boiling temperatures.
In the mean time, here is some information I found about pectins and baking: http://www.herbstreith-fox.de/fileadmin ... glisch.pdf
I hope this helps.
Heather
You have an interesting question. I would imagine that the boiling temperature of pectin (the temperature at which it evaporates) would be quite high. The melting temperature might be close to the temperature used for baking, but I do not think it likely that the pectin is evaporating. That said, you may want to try to find out more about pectin as an organic molecule, and you might be able to find more specific information regarding its melting and boiling temperatures.
In the mean time, here is some information I found about pectins and baking: http://www.herbstreith-fox.de/fileadmin ... glisch.pdf
I hope this helps.
Heather