Smoking charcoal production from flavored sauce manufacturing waste
1998
Niramol Punbusayakul, University of the Thai Chamber of Commerce, Bangkok (Thailand). Faculty of Science. Div. of Food Science
Smoking charcoal was produced from flavored sauce manufacturing waste by varing binders (starch gel and molasses) concentration at 25, 35 and 45 w/v. The ratio at waste and binder was 40:60, 50:50 and 60:40 and after mixing, samples were pressed with hydraulic press at 60 bar. Then samples were dried in tray drier until 7-10 percent moisture content was reached. The chemical and physical properties were determined and smoking charcoal was applied to use in smoked pork. Sensory evaluation of waste and bagasse-smoked pork was compared. Flavored sauce manufacturing waste had 41.13 percent moisture content, 11.50 percent ash, 4.14 percent NaCl, and 8.69 percent nitrogen content. The results showed that four mixture formulas which can be pressed to be a lump were A25(60:40), A25(50:50), A45(60:40) and B100(50:50), however the last formula cannot be fired. Waste-smoked pork had darker color and dried surface. Pork that smoked with the mixture formula of A45(50:50) was significantly accepted from the panelist. (P=0.01)
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Эту запись предоставил Kasetsart University