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

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...

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Main Author:	Low, Yan Kitt
Format:	Thesis
Language:	English
Published:	2020
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/52602/1/Pages%20from%20LOW%20YAN%20KITT%20-%20TESIS.pdf
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id	my-usm-ep.52602
record_format	uketd_dc
spelling	my-usm-ep.526022022-05-26T06:58:24Z The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles 2020-11 Low, Yan Kitt T1-995 Technology(General) 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. 2020-11 Thesis http://eprints.usm.my/52602/ http://eprints.usm.my/52602/1/Pages%20from%20LOW%20YAN%20KITT%20-%20TESIS.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Low, Yan Kitt The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles
description	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.
format	Thesis
qualification_level	Master's degree
author	Low, Yan Kitt
author_facet	Low, Yan Kitt
author_sort	Low, Yan Kitt
title	The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles
title_short	The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles
title_full	The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles
title_fullStr	The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles
title_full_unstemmed	The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles
title_sort	effects of acid dipping and in-pack pasteurization on the safety and quality of fresh rice noodles
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2020
url	http://eprints.usm.my/52602/1/Pages%20from%20LOW%20YAN%20KITT%20-%20TESIS.pdf
_version_	1747822198117105664

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

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