Treatments prolong vegetable carving machine with Innovative acidity of vegetable under controlled temperature and pressure to create added value in food industry
Hiran a-karawong, Inteema
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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.
- Research Report