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Author Laopoolkit, Pattra
Alternative Author Kasetsart University
TitleInstant dried pork prepared by combined drying process/Pattra Laopoolkit and Prisana Suwannaporn
Alternative Titleการผลิตเนื้อหมูอบแห้งกึ่งสำเร็จรูปโดยใช้วิธีอบแห้งแบบร่วม
ImprintBangkok : Kasetsart University, 2008
Call# FOOD 6360

CALL # Volume Number Month Year Barcode Status

JournalThe Proceedings of 46th Kasetsart University Annual Conference; No.7, Subject: Agro-Industry, 29 January - 1 February 2008 / Organized by Kasetsart University ... [et al.]
AbstractInstant dried pork was used to enhance taste and increase value in instant noodle. Freeze-drying, a process that resulted in high quality dehydrated foods, is usually too expensive. The objective of this research was to optimize the combined drying process that could result in rehydrated pork in boiled water with good qualities. Pork tenderloin (20x20x6 mm superscript 3)immersed in 2% of NaCl solution at 4 degree C and cooked under pressure cooker, frozen by liquid nitrogen immersion for 2 minutes, dried in vacuum dry oven at 30 mmHg. The central composite design (CCD)was applied with 3 variables; cooking pressure between 148.86-264.76 kPa, cooking time between 23.18-56.82 minutes and vacuum drying temperature between 83-117 degree C. The response variables were shear force (N), work of shear (N.mm)and rehydration (%). Theses response variables were fitted to predictive models applying multiple linear regressions. The RSM equations could predict 91.7, 90.9 and 94.8% of shear force, work of shear and %rehydration, respectively. All the empirical models obtained by response surface methodology were good predictors for the calculation of such responses and could be used as an optimized process for instant dried pork production.
Descript677 p. ; 449-456
combined drying process
response surface methodology