แจ้งเอกสารไม่ครบถ้วน, ไม่ตรงกับชื่อเรื่อง หรือมีข้อผิดพลาดเกี่ยวกับเอกสาร ติดต่อที่นี่ ==>
หากไม่มีอีเมลผู้รับให้กรอก thailis-noc@uni.net.th
หากไม่มีอีเมลผู้รับให้กรอก thailis-noc@uni.net.th
Siriwan Petchutairung. Novel Salted Chicken Yolks Using Separated Yolk Brining Process. Master's Degree(Food Engineering). King Mongkut's University Technology Thonburi. Library. : King Mongkut's University of Technology Thonburi, 2004.
Novel Salted Chicken Yolks Using Separated Yolk Brining Process
การผลิตไข่แดงเค็มแบบใหม่จากไข่ไก่โดยใช้กระบวนการดองเฉพาะไข่แดง
Name: Siriwan Petchutairung
Organization :
King Mongkut's University of Technology Thonburi. Faculty of Engineering. Food Engineering
keyword:
Egg processing
Abstract:
The objective of this work was to study the production of salted chicken yolk usingseparated yolk brining process. The aim was to determine the optimal brining conditionsto accelerate the brining process while retaining its favorable textural characteristics. Inaddition, a mathematical model was proposed to describe the main and interactioneffects of salt concentration, brining temperature and incubation time on the brinedchicken yolk qualities. The nominal characteristics of commercial salted yolks werecollected from local markets and used as reference qualities. Three main properties usedin determining the quality of salted chicken yolk were salt content, hardness andmoisture content. The effects of salt concentration, brining temperature and incubationtime on the changes of these key properties were investigated. The results showed thatsalt concentration (1 5 percent, 20 percent and 25 percent wlw), brining temperature (65,70 and 75'C) and incubation time (0, 6, 12, 24, 36 and 48 h) affected both dehydrationrate and hardness of the final product. The statistical analysis showed that the incubationtime was the most sensitive brining parameter followed by salt concentration andbrining temperature. Higher salt concentration enhanced the rate of moisture removaland improved hardness of salted chicken yolks; however, it increased the final saltcontent of the end product. The brining temperature had a subtle effect on the hardnessprofiles of salted yolks. Higher temperature generally promoted textural development,but excessive temperature also caused protein denaturation. The proposed condition forbrining chicken yolk was: 25 percent w/w salt concentration, 65OC and 6-12 hoursincubation time.
King Mongkut's University Technology Thonburi. Library
Address:
กรุงเทพมหานคร (Bangkok)
Email:
info.lib@mail.kmutt.ac.th
Name: Aluck Thipayarat
Role:
Advisor
Created:
2004
Issued:
2007-12-17
Modified:
2007-12-17
วิทยานิพนธ์/Thesis
CallNumber:
FDE285
eng
DegreeName: Master of Engineering
Level: Master's Degree
Descipline: Food Engineering
©copyrights King Mongkut's University of Technology Thonburi
RightsAccess:
ใช้เวลา
0.033808 วินาที
Siriwan Petchutairung
| Title | Contributor | Type |
|---|---|---|
| Novel Salted Chicken Yolks Using Separated Yolk Brining Process
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี Siriwan Petchutairung | Aluck Thipayarat | วิทยานิพนธ์/Thesis |
Aluck Thipayarat