Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree

Ramachandran, Revathi (2005) Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree. Masters thesis, Universiti Sains Malaysia.

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Abstract

Pemprosesan terma cili merah (Capsicum annum var Kulal) dalam bentuk puri dan pengetinannya boleh menjadi satu proses alternatif untuk menghasilkan produk cili dalam bentuk puri yang akan mempunyai jangka hayat yang panjang. Selain daripada itu, sifat-sifat kimia cili yang memanfaatkan kepada pengguna juga dapat dipelihara. Cili merah dicelur pada suhu dan jangka masa yang berbeza di dalam 'steam jacketed kettle'. Sampel kemudiannya dikeluarkan, dibuang airnya, disejukkan lalu pemeriksaan dibuat keatas aktiviti enzim peroksida dan Iipoxygenase. Keputusan menunjukkan deaktivasi enzim yang sempurna tercapai apabila cili dicelur pada suhu 100°C selama 6 minit. Thermal processing of red chilli (Capsicum annum var Kula!) in the form of puree, in cans can be an alternative process of producing a product with extended shelf-life while retaining its favourable qualities. Red chilli was subjected to blanching treatment at different temperatures and times in a steam jacketed kettle. Test samples were removed, cooled, drained and tested for enzyme activity (peroxidase and lipoxygenase). A complete inactivation of the enzymes was obtained with the blanching temperature of 100De for 6 min.

Item Type: Thesis (Masters)
Subjects: T Technology > T Technology (General) > T175-178 Industrial research. Research and development
Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User: HJ Hazwani Jamaluddin
Date Deposited: 18 Nov 2016 07:22
Last Modified: 17 Apr 2017 06:53
URI: http://eprints.usm.my/id/eprint/31147

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