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Patchreeya Chumjai . Thermal process design for acidified Bamboo shoot packed in hermetically sealed bulk package. Master's Degree(Food Engineering). King Mongkut's University Technology Thonburi. Library. : King Mongkut's University of Technology Thonburi, 2004.
Thermal process design for acidified Bamboo shoot packed in hermetically sealed bulk package
การออกแบบกระบวนการฆ่าเชื้อสำหรับผลิตภัณฑ์หน่อมไม้ปิ๊บปรับกรด
Name: Patchreeya Chumjai
Organization :
King Mongkut's University of Technology Thonburi. Faculty of Engineering. Food Engineering
keyword:
Bamboo shoots
Abstract:
The objective of this research was to develop a thermal process for acidified bamboo shoot packed in hermetically sealed bulk package and to establish a process for this product. The first task was to design and construct a pasteurizing equipment. Boiling water was used as a heating medium and a temperature distribution test was carried out to locate the slowest heating zone in the equipment. Before the thermal process could be established, the cold point of the product had to be determined. From the experiment it was found that the slowest heating zone in the boiling equipment was migratory. The position of the fire wood, which was used to heat the pasteurizing water, and the wind direction regulated the location of the slowest heating area; however, the left side of the equipment had a tendency to be the slowest heating zone. Furthermore, the result demonstrated that, in the same batch, the maximum difference in the heating medium's temperature at various positions was 5OC and the maximum difference in the heating time between the fastest and slowest positions to reach the desired heating temperature was 10 minutes.The cold point of the product was located in a zone one-third from the base of the package dong * , the center line of the vertical axis. Additionally, at the end of heating, the differencks in the product temperature at each position of the package tended to decrease. A I-hour process at a normal boilingtemperature was finally established under the following conditions: the minimum initial temperature of the product was at room temperature, the maximum fill weight was 14 kg., the maximum net weight was 20 kg. The packing medium used was 0.65 percent citric acid solution, the maximumequilibrium pH of the finished product was 4.5 and the heating medium was boiling water.
King Mongkut's University Technology Thonburi. Library
Address:
กรุงเทพมหานคร (Bangkok)
Email:
info.lib@mail.kmutt.ac.th
Name: Tipaporn Yoovidhya
Role:
Advisor
Name: Saiwarun Chaiwanichsiri
Role:
Advisor
Created:
2004
Issued:
2007-07-20
Modified:
2007-07-26
วิทยานิพนธ์/Thesis
ISBN:
9741841809
CallNumber:
FDE265
eng
DegreeName: Master of Engineering
Level: Master's Degree
Descipline: Food Engineering
©copyrights King Mongkut's University of Technology Thonburi
RightsAccess:
ใช้เวลา
0.025215 วินาที
Patchreeya Chumjai
| Title | Contributor | Type |
|---|---|---|
| Thermal process design for acidified Bamboo shoot packed in hermetically sealed bulk package
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี Patchreeya Chumjai | Tipaporn Yoovidhya Saiwarun Chaiwanichsiri | วิทยานิพนธ์/Thesis |
Tipaporn Yoovidhya
Saiwarun Chaiwanichsiri