รหัสดีโอไอ 10.14456/tsaej.2021.14
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 2021
Journal Title Thai Socities of Agricultural Engineering Journal
Journal Vol. 27
Journal No. 2
Page no. 55-62
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
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Penwarat Panphattharachai และ Nuttinee Salee. (2021) The Effects of Sterilization Process on Chemical and Physical Properties of Bottled Thai Chili Paste Product. Thai Socities of Agricultural Engineering Journal, 27(2), 55-62.
Penwarat Panphattharachai และ Nuttinee Salee. "The Effects of Sterilization Process on Chemical and Physical Properties of Bottled Thai Chili Paste Product". Thai Socities of Agricultural Engineering Journal 27 (2021):55-62.
Penwarat Panphattharachai และ Nuttinee Salee. The Effects of Sterilization Process on Chemical and Physical Properties of Bottled Thai Chili Paste Product. Thai Socities of Agricultural Engineering Journal:ม.ป.ท. 2021.