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dc.contributor.authorSuwannarak, Jomkhwunen_US
dc.contributor.authorจอมขวัญ สุวรรณรักษ์en_US
dc.contributor.authorPornchalermphong, Pimpenen_US
dc.contributor.authorพิมพ์เพ็ญ พรเฉลิมพงศ์en_US
dc.contributor.authorBunyasawat, Jetniphaten_US
dc.contributor.authorเจตนิพัทธ์ บุณยสวัสดิ์en_US
dc.contributor.authorThimthong, Sunsaneeen_US
dc.contributor.authorศันสนีย์ ทิมทองen_US
dc.contributor.authorHiranaugkarawong, Intheemaen_US
dc.contributor.authorอินท์ธีมา หิรัญอัครวงศ์en_US
dc.contributor.authorPhanumong, Putkrongen_US
dc.contributor.authorพุดกรอง พันธุ์อุโมงค์en_US
dc.date.accessioned2021-08-07T12:35:45Z
dc.date.available2021-08-07T12:35:45Z
dc.date.issued2021-08-07
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3615
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 14, ฉบับที่ 2 (ก.ค.-ธ.ค. 2563), หน้า 198-209en_US
dc.description.abstract. This research aimed to study the acidification processes of carving vegetable using acid conditioning machine under emperature and pressure control which was developed in this study. Four acidification procedures were done at normal atmospheric pressure (method 1), under vacuum pressure for 10 (method 2) and 20 min (method 3) and vacuum pressure alternating with normal atmospheric pressure for each of 1 hour. There were two main parts of acid conditioning machine including the temperature controller inside the pickle tank and heat conductor tank, and the pressure controller inside the pickle tank. The pickling temperature was stabled at 40oC under the pressure of 0.5 Bar. PLC (Programmable Logic Controller) program was used to write the ladder for controlling all processes and display through SCADA system. The results showed that the acidification method by soaking the carved-rose carrot under vacuum pressure alternating with normal atmospheric pressure showed the shortest time to equilibrium by 7 hours. Then, the carved-rose carrot was packed in the glass jar followed by sterilized in boiling water for 15 minutes and stored at room temperature for 7 days. Total bacteria count, Escherichia coli and Yeast-mold were not exceeded than the standard limit. Staphylococcus aureus was not detected throughout the storage periodsen_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectTemperature controlen_US
dc.subjectการควบคุมอุณหภูมิen_US
dc.subjectVegetablesen_US
dc.subjectผักen_US
dc.subjectPicklesen_US
dc.subjectการดองen_US
dc.titleAcidification processes of carving vegetable using acid conditioning machine under temperature and pressure controlen_US
dc.title.alternativeกรรมวิธีการปรับกรดของผักและสลักด้วยเครื่องปรับสภาพความเป็นกรดภายใต้การควบคุมอุณหภูมิและความดันบรรยากาศen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorputkrong.p@mail.rmutk.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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