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...
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | الإنجليزية |
| منشور في: |
2020
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/52602/ |
| Abstract | Abstract here |
| _version_ | 1854968940872073216 |
|---|---|
| author | Low, Yan Kitt |
| author_facet | Low, Yan Kitt |
| author_sort | Low, Yan Kitt |
| 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. |
| first_indexed | 2025-10-17T08:39:40Z |
| format | Thesis |
| id | usm-52602 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2025-10-17T08:39:40Z |
| publishDate | 2020 |
| record_format | eprints |
| record_pdf | Abstract |
| spelling | usm-526022022-05-26T06:58:24Z 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. |
| 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 |
| title | 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_short | 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 |
| topic | T1-995 Technology(General) |
| url | http://eprints.usm.my/52602/ |
| work_keys_str_mv | AT lowyankitt theeffectsofaciddippingandinpackpasteurizationonthesafetyandqualityoffreshricenoodles AT lowyankitt effectsofaciddippingandinpackpasteurizationonthesafetyandqualityoffreshricenoodles |