Treatments prolong vegetable carving machine with Innovative acidity of vegetable under controlled temperature and pressure to create added value in food industry

Abstract

The objective of this research was to find the suitable processes of carved-vegetables which packed in hermetically sealed container. Two vegetables were composed of carrot and pumpkin. There were carved into rose or leaf shape. An optimum ratio of 2 recipes of pickle solution were studied. The first one was a recipe which acidified with lactic acid (acidified-recipe) to pH <4.6. Another one was a recipe supplemented with preservative (preservative-added recipe). The results showed that an optimum ratio for acidified-recipe was composed of 7.23% vinegar, 64.81% water, 0.81% salt, 27.00% sugar and 0.15% lactic acid which showed the final pH was 3.27. For preservative-added recipe, an optimum ratio was composed of 27.03% vinegar, 27.03% water, 0.9% salt, 45.05% sugar and 200 ppm sodium metabisulfite which showed the final pH was 3.39. Carrot, pumpkin, green papaya and cucumber were sanitized in peroxyacetic acid (80 mg/L, 3 min). Radish was dipped in tap water for 3 min. Then, all carved-vegetables were immersed in calcium chloride solution (0.5%, 2 min) before preserved in acidified-recipe solution in plastic box with a lid and then stored at room temperature for 4 days. Equilibrium time, pH and °Brix were studied. The results showed that pH and °Brix were decrease during 4 days storage, and showed obviously tended to equilibrium. However, carved-radish and cucumber were spoiled by microorganisms as a film on the surface of pickle solution, and gas bubble was occurred inside a container on 4 days of the storage. Hence, three carved-vegetables including carrot, pumpkin and radish were used in the next experiment which preserved in preservative-added recipe. Treatment was compared with the same recipe without preservative as the control. All types of carved-vegetables had an equilibrium time for 7 days. Three parts of samples, e.g., pickle solution, carved-vegetables and mixed-sample, showed pH lower than 4.6 and °Brix were gradually decreased during the storage. Shelf-life of all carved-vegetables stored in hermetically sealed container was up to 7 days. Total bacteria count, E. coli, yeast-mold were not exceeded than the standard limited by Ministry of Public Health and Staphylococcus aureus was not detected throughout 7 days of the storage.