The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles

Low, Yan Kitt (2020) The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles. Masters thesis, Universiti Sains Malaysia.

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Abstract

Fresh rice noodles have short shelf life of not more than 3 days due to microbial risk and starch retrogradation. In this study, the preservation of fresh rice noodles using glucono-delta lactone (GDL) as dipping bath acidulant and in-pack pasteurization was elucidated. It was hypothesized that when GDL solubilizes in water, a low pH system with mild tart flavour would be a good dipping bath acidulant for fresh rice noodles. Whereas in-pack pasteurization that involves vacuum packaging and thermal processing can further enhance the preservation effects on the fresh rice noodles.

Item Type: Thesis (Masters)
Subjects: T Technology > T Technology (General) > T1-995 Technology(General)
Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User: Mr Hasmizar Mansor
Date Deposited: 26 May 2022 06:58
Last Modified: 26 May 2022 06:58
URI: http://eprints.usm.my/id/eprint/52602

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