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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2005
|
| 主题: | |
| 在线阅读: | http://eprints.usm.my/31147/1/REVATHI_RAMACHANDRAN.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
| id |
my-usm-ep.31147 |
|---|---|
| record_format |
uketd_dc |
| 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 |