Design development of a unit operation for chilli paste process

• Main Authors: Mustapa Kamal, Siti Mazlina, Lee, Sze Ying, Mohd Shariff, Intan Shaidatul Shima, Ismail, Iryane
• Format: Article
• Language: English
• Published: Academic Journals 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/36995/1/Design%20development%20of%20a%20unit%20operation%20for%20chilli%20paste%20process.pdf; http://psasir.upm.edu.my/id/eprint/36995/; http://scialert.net/abstract/?doi=ajft.2014.15.27

The traditional method of chilli paste processes essentially consists of two main unit operations, namely blending of raw ingredients and cooking of liquefied chilli paste, accompanied by manual stirring. The transferring of blended food for cooking adds clean-up work and tends to waste time and ene...