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

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

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 pen...

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Main Author: Ramachandran, Revathi
Format: Thesis
Language:English
Published: 2005
Subjects:
T175-178 Industrial research
Research and development
Online Access:http://eprints.usm.my/31147/1/REVATHI_RAMACHANDRAN.pdf
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spelling my-usm-ep.311472017-04-17T06:53:12Z Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree 2005-12 Ramachandran, Revathi T175-178 Industrial research. Research and development 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. 2005-12 Thesis http://eprints.usm.my/31147/ http://eprints.usm.my/31147/1/REVATHI_RAMACHANDRAN.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution Universiti Sains Malaysia
collection USM Institutional Repository
language English
topic T175-178 Industrial research
Research and development
spellingShingle T175-178 Industrial research
Research and development
Ramachandran, Revathi
Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree
description 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.
format Thesis
qualification_level Master's degree
author Ramachandran, Revathi
author_facet Ramachandran, Revathi
author_sort Ramachandran, Revathi
title Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree
title_short Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree
title_full Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree
title_fullStr Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree
title_full_unstemmed Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree
title_sort physico-kinetics of thermally processed and canned chilli (capsicum annum var kulai) in the form of chilli puree
granting_institution Universiti Sains Malaysia
granting_department Pusat Pengajian Teknologi Industri
publishDate 2005
url http://eprints.usm.my/31147/1/REVATHI_RAMACHANDRAN.pdf
_version_ 1747820398017249280

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