Shelf life extension of kanom jeen by using modified atmosphere packaging for increasing the competitiveness for commercial: case study of thapluang company

Abstract

The Research Shelf Life Extension of Kanom Jeen by Using Modified Atmosphere Packaging for Increasing the Competitiveness for Commercial: Case Study of Thap Luang Company. Study the use of modified conditions for extending the life of fermented rice noodle By using filling techniques under atmospheric conditions Divided into 7 levels, which are normal conditions, vacuum (vacuum), nitrogen gas (N2) 100 percent, carbon dioxide (CO2) 100 percent, nitrogen gas per carbon dioxide (N2: CO2), all 3 levels, which are 60 percent. : 40, 70:30 and 80:20, then to study the storage life of each condition from 0-15 and compare the physical properties Chemical and microorganisms, such as pH value, color measurement and total number of microorganisms, found that Khanom Jeen noodles stored in modified atmosphere conditions have longer shelf life than those stored. At normal atmospheric conditions and vacuum conditions. Chemical analysis results show that ready-to-consume fermented rice noodle flour in all atmospheric modification conditions decreases pH over time. With values between 4.31 ± 0.00 to 2.99 ± 0.01 and fermented rice noodle flour stored at atmosphere modified with 100% carbon dioxide (CO2) gas, packed in a sealed nylon / PET vacuum plastic bag. Store at room temperature. Can be stored for up to 12 days and found that the total number of microbes increased when the shelf life is longer, but not exceeding the standard of community products (PhorChor. 500/2547 Knmhin) so the products are safe and not harmful to consumers. Consumer test results show that consumers like and are interested in buying Khanom Jeen products that use 100 percent carbon dioxide (CO2) at 75 percent.