Quality control design for rice paper production
1996
Manta Omakupt
Rice paper is a product made from rice which is made into thin round sheets. The required characteristics are a white to off-white color with as lightly fermented flavor and a soft and sticky texture upon soaking in water. The study of rice paper quality showed that fungus contamination and cracking after production and during storage were the major problems identified. Modeling of quality control of rice paper production was set up for three steps: raw material control, process control, finish product inspection and sanitation. Laengpratue 123 rice and rock salt were chosen as the rice variety and salt type suitable for making rice paper. Control during rice paper processing consisted of washing the rice, soaking it in water for 24 hours, wet milling of the rice and water mixture(1:1.5), filtering, adding about 5 percent salt, fermenting for 24 hours, verifying the specific gravity of the raw mix to be 1.150, steaming at 80 deg C for 2 minutes, drying at 45 deg C for 30 minutes, air blowing to 12-13 percent moisture content, cutting in circles and packing. Changes observed during processing were that the microorganism content increased and to the highest after 24 hours fermented. Total acid increased and pH decreased. The moisture content of rice paper decreased during drying and blowing. The product thickness was reported as 2.40 g/100 sq.cm, the moisture content as 12.9 percent, the sodium chloride content as 3.4 percent and water activity as 0.54. The average score given by the trained panel for color, flavor and texture was a good rating. The product was microbiologically safe. Accelerate shelf-life test indicated that the shelf-life of the rice paper was 12 months when packed in polypropylene bags and stored at ambient temperature.
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