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The Effects of Sterilization Process on Chemical and Physical Properties of Bottled Thai Chili Paste Product |
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| รหัสดีโอไอ | |
| Creator | Penwarat Panphattharachai |
| Title | The Effects of Sterilization Process on Chemical and Physical Properties of Bottled Thai Chili Paste Product |
| Contributor | Nuttinee Salee |
| Publisher | Thai Socities of Agricultural Engineering Journal |
| Publication Year | 2564 |
| Journal Title | Thai Socities of Agricultural Engineering Journal |
| Journal Vol. | 27 |
| Journal No. | 2 |
| Page no. | 55-62 |
| Keyword | Chili paste, Self life, Sterilized |
| URL Website | www.tci-thaijo.org /index.php/TSAEJ |
| ISSN | 1685-408X |
| Abstract | Northern Thai chili paste (Nam Prik Noom) is produced using fresh ingredients, resulting in a shorter shelf life. To enhance the shelf life, heat is utilized for sterilization. This research aims to study the effects of sterilization process on chemical and physical properties of bottled Thai chili paste product that were sterilized at 110 ยฐC for 15 minutes and 120 ยฐC for 7 minutes respectively. Then, stored the product at 25 ยฐC + 3 ยฐC for 24 weeks. The result showed that the product sterilized in both conditions have a pH of 4.24-5.32, water activity of 0.96-0.98, and microbiological results are in the safe criteria for consumption according to Ministry of Public Health Notification (No. 355) B.E. 2556 (2013) entitled Food in a Hermetically Sealed Container. Significant color value (L*, a*, b*) was found in each condition (p |
