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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
http://eprints.usm.my/52602/
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spelling my.usm.eprints.52602 http://eprints.usm.my/52602/ The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles 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 NonPeerReviewed application/pdf en http://eprints.usm.my/52602/1/Pages%20from%20LOW%20YAN%20KITT%20-%20TESIS.pdf Low, Yan Kitt (2020) The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles. Masters thesis, Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
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
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
publishDate 2020
url http://eprints.usm.my/52602/1/Pages%20from%20LOW%20YAN%20KITT%20-%20TESIS.pdf
http://eprints.usm.my/52602/
_version_ 1734300768563888128
score 13.160551

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