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dc.contributor.authorFakhamtan, Theeraphonen_US
dc.contributor.authorธีรพล ฟ้าคำตันen_US
dc.date.accessioned2021-08-08T09:18:03Z
dc.date.available2021-08-08T09:18:03Z
dc.date.issued2021-08-08
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3623
dc.descriptionวิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2562en_US
dc.description.abstractThe development product of dried pickled passion fruit peel aimed to study appropriate production process of dried pickled passion fruit peel, to study the preservation, and examine the acceptance from the customers. The result showed that the appropriate way to produce dried pickled passion fruit peel was the 30%, 40%, and 50% of intensity in syrup. With the intensity of syrup started from 30%, the appearance, color, and smell of final product got highest average score. Therefore, the production should be slow pickled with 30% of syrup intensity. In terms of preservation, there was no microorganism over Thai industrial standard institute of fruits and vegetables 161/2015. Finally, most of the customers accepted this producten_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectCookinen_US
dc.subjectการปรุงอาหารen_US
dc.subjectFruit -- Dryingen_US
dc.subjectผลไม้ -- การอบแห้งen_US
dc.subjectDried fruiten_US
dc.subjectผลไม้แห้งen_US
dc.subjectPassion fruiten_US
dc.subjectกะทกรกฝรั่งen_US
dc.subjectFermented foods,en_US
dc.subjectอาหารหมักen_US
dc.titleA Product development of osmotically dehydrated passion fruit peelsen_US
dc.title.alternativeการพัฒนาผลิตภัณฑ์เปลือกเสาวรสแช่อิ่มอบแห้งen_US
dc.typeThesisen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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