A study on shelf life prolonging process of chili soy sauce in Malaysian SMEs’ (Small Medium Enterprise)

• Main Authors: Mat Sharif, Zainon, Mohd Taib, Norhasnina, Yusof, Mohd Sallehuddin, Rahim, Mohammad Zulafif, Mohd Tobi, Abdul Latif, Othman, Mohd Syafiq
• Format: Article
• Language: English
• Published: IOP Publishing 2017
• Subjects: TS155-194 Production management. Operations management
• Online Access: http://eprints.uthm.edu.my/4213/1/AJ%202017%20%28123%29%20A%20study%20on%20shelf%20life%20prolonging%20process.pdf; http://eprints.uthm.edu.my/4213/; http://dx.doi.org/10.1088/1757-899X/203/1/012026

This research paper presents the possible solutions to prolong the shelf life of spicy (chili) soy sauce. The current spicy soy sauce formulation is without adding preservative which result in shorter shelf life. It is suggested to add chemical preservative to this spicy soy sauce in order to prolo...