Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree
Pemprosesan terma cili merah (Capsicum annum var Kulal) dalam bentuk puri dan pengetinannya boleh menjadi satu proses alternatif untuk menghasilkan produk cili dalam bentuk puri yang akan mempunyai jangka hayat yang panjang. Selain daripada itu, sifat-sifat kimia cili yang memanfaatkan kepada pen...
| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2005
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| Subjects: | |
| Online Access: | http://eprints.usm.my/31147/ http://eprints.usm.my/31147/1/REVATHI_RAMACHANDRAN.pdf |
| _version_ | 1848876490271227904 |
|---|---|
| author | Ramachandran, Revathi |
| author_facet | Ramachandran, Revathi |
| author_sort | Ramachandran, Revathi |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Pemprosesan terma cili merah (Capsicum annum var Kulal) dalam bentuk
puri dan pengetinannya boleh menjadi satu proses alternatif untuk menghasilkan
produk cili dalam bentuk puri yang akan mempunyai jangka hayat yang panjang.
Selain daripada itu, sifat-sifat kimia cili yang memanfaatkan kepada pengguna juga
dapat dipelihara. Cili merah dicelur pada suhu dan jangka masa yang berbeza di
dalam 'steam jacketed kettle'. Sampel kemudiannya dikeluarkan, dibuang airnya,
disejukkan lalu pemeriksaan dibuat keatas aktiviti enzim peroksida dan
Iipoxygenase. Keputusan menunjukkan deaktivasi enzim yang sempurna tercapai
apabila cili dicelur pada suhu 100°C selama 6 minit.
Thermal processing of red chilli (Capsicum annum var Kula!) in the form of
puree, in cans can be an alternative process of producing a product with extended
shelf-life while retaining its favourable qualities. Red chilli was subjected to
blanching treatment at different temperatures and times in a steam jacketed kettle.
Test samples were removed, cooled, drained and tested for enzyme activity
(peroxidase and lipoxygenase). A complete inactivation of the enzymes was
obtained with the blanching temperature of 100De for 6 min. |
| first_indexed | 2025-11-15T17:00:22Z |
| format | Thesis |
| id | usm-31147 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T17:00:22Z |
| publishDate | 2005 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-311472017-04-17T06:53:12Z http://eprints.usm.my/31147/ Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree Ramachandran, Revathi T175-178 Industrial research. Research and development Pemprosesan terma cili merah (Capsicum annum var Kulal) dalam bentuk puri dan pengetinannya boleh menjadi satu proses alternatif untuk menghasilkan produk cili dalam bentuk puri yang akan mempunyai jangka hayat yang panjang. Selain daripada itu, sifat-sifat kimia cili yang memanfaatkan kepada pengguna juga dapat dipelihara. Cili merah dicelur pada suhu dan jangka masa yang berbeza di dalam 'steam jacketed kettle'. Sampel kemudiannya dikeluarkan, dibuang airnya, disejukkan lalu pemeriksaan dibuat keatas aktiviti enzim peroksida dan Iipoxygenase. Keputusan menunjukkan deaktivasi enzim yang sempurna tercapai apabila cili dicelur pada suhu 100°C selama 6 minit. Thermal processing of red chilli (Capsicum annum var Kula!) in the form of puree, in cans can be an alternative process of producing a product with extended shelf-life while retaining its favourable qualities. Red chilli was subjected to blanching treatment at different temperatures and times in a steam jacketed kettle. Test samples were removed, cooled, drained and tested for enzyme activity (peroxidase and lipoxygenase). A complete inactivation of the enzymes was obtained with the blanching temperature of 100De for 6 min. 2005-12 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/31147/1/REVATHI_RAMACHANDRAN.pdf Ramachandran, Revathi (2005) Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | T175-178 Industrial research. Research and development Ramachandran, Revathi Physico-Kinetics Of Thermally Processed And Canned Chilli (Capsicum Annum Var Kulai) In The Form Of Chilli Puree |
| title | Physico-Kinetics Of Thermally Processed And Canned Chilli
(Capsicum Annum Var Kulai) In The Form Of Chilli Puree
|
| title_full | Physico-Kinetics Of Thermally Processed And Canned Chilli
(Capsicum Annum Var Kulai) In The Form Of Chilli Puree
|
| title_fullStr | Physico-Kinetics Of Thermally Processed And Canned Chilli
(Capsicum Annum Var Kulai) In The Form Of Chilli Puree
|
| title_full_unstemmed | Physico-Kinetics Of Thermally Processed And Canned Chilli
(Capsicum Annum Var Kulai) In The Form Of Chilli Puree
|
| title_short | Physico-Kinetics Of Thermally Processed And Canned Chilli
(Capsicum Annum Var Kulai) In The Form Of Chilli Puree
|
| title_sort | physico-kinetics of thermally processed and canned chilli
(capsicum annum var kulai) in the form of chilli puree |
| topic | T175-178 Industrial research. Research and development |
| url | http://eprints.usm.my/31147/ http://eprints.usm.my/31147/1/REVATHI_RAMACHANDRAN.pdf |