Determination of thermal processing of canned chilli paste
1991
Kulvadee Trongpanich | Kanchanich Vachanavinich | Urai Paowsungtong (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
With the increasing demand of Thai chilli paste in the exporting market, the thermal processes of two types of canned chilli paste (Ped Daeng and Kaew Wan) were conducted. The samples were obtained from markets and self-prepared. In the canned Ped-daeng the most heat resistance bacteria was Corynebacterium sp. which posed the decimal reduction time (D230) 3.3-8.5 min, thermal resistance (Z) 37.5-40 deg F and thermal death time (F250) 1.59-1.83 mins, while in the canned Kaew Wan the most heat resistance bacteria was Bacillus firmus which posed the D230 2.5-3.0 min, Z=25-29 deg F and F 250 0.83-0.95 min. If the initial temp. (Tih) of canned Ped Daeng not less than 131.7 deg F and the reciprocal of the slope of heating curve (fch) not more than 26 min., the process time (BB) at 230 deg F would be 50 mins. And if the Tih of canned Kaew Wan not less than 128.6 deg F and the fch not more than 26 mins the BB at 230 deg F would be 40 mins.
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