Effect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: Effect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean
Effect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean
THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPHAM THI CHUYENEffect of Acidified Sodium Chlorite Against Microbial Contamination and Mai Effect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean intain The Quality of Mung Bean SproutBACHELOR THESISStudy ModeMajor Faculty Batch: Full-time: Post-Harvest Technology:Biotechnology and Food Technology:2013-2017Thai Nguyen. 12/06/2017THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPHAM THI CHUYENEffect of Acidified Sodium Chlorite Agai Effect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean nst Microbial Contamination and Maintain The Quality of Mung Bean SproutBACHELOR THESISStudy Mode: Full-timeMajor: Post-Harvest TechnologyFaculty: BioEffect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean
technology and Food TechnologyBatch: 2013-2017Supervisors: Assoc. Prof. Dr. Pongphen Jitareerat Ms. Trinh Thi Chung Thai Nguyen, 12/06/2017Thai NguyenTHAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPHAM THI CHUYENEffect of Acidified Sodium Chlorite Against Microbial Contamination and Mai Effect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean odium Chlorite against microbial contamination and maintain the quality of mung beanSupervisorsAssoc. Prof. Dr. Pongphen Jitareerat Ms. Trinh Thi ChungAbstract:The use of suitable sanitizers can increase the quality and reduce the risk of foodbomc illnesses of mung bean sprout. The objective of this Effect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean research was to study the effects of acidified sodium chlorite (ASC which was prepared from mixture of o.lg/l sodium chlorite and 5% citric acid. pHEffect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean
2.3) to control microbial contamination and maintain the quality of mung bean sprout. The optimal concentation (0.1. 0.25. 0.5 and 1.0 g/l) and dippinTHAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPHAM THI CHUYENEffect of Acidified Sodium Chlorite Against Microbial Contamination and Mai Effect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean s the best concentration and dipping time for controlling browning. This concentration and dipping time was selected to study its effects on microbial decontamination and maintaining the quality of mung bean Sproul in compared with non-treated sprout, water washed sprout, and common sanitizing agent Effect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean (100 ppm sodium chlorite) treated sprout. All samples were then stored at 10°C for 5 days. The sprout treated with 0.1 g/l ASC for 1 min resulted inEffect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean
a significant reduction of bialtotal bacteria, and coliform in comparing with the other treatments. ASC treatment also maintained the quality of sprouTHAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPHAM THI CHUYENEffect of Acidified Sodium Chlorite Against Microbial Contamination and Mai Effect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean A sc could delay weight loss but did not show any significant negative effect on texture and total soluble solids content. Sensory evaluation showed that ASC treated sprout had higher score of color, odor, and over all acceptance than non-lrealed sprout. Therefore, this result indicated that 0.1 g/1 Effect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean ASC for I min has the potential to minimize microbial growthand maintaining quality of mung bean sprouts.Key wordsbrowning, coliform, food bom pathogEffect of acidified sodium chlorite against microbial contamination and maintain the quality of mung bean
ens, sanitizing agent, sproutNumber of pages43 pagesDate of Submission43075iiTHAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPHAM THI CHUYENEffect of Acidified Sodium Chlorite Against Microbial Contamination and MaiTHAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPHAM THI CHUYENEffect of Acidified Sodium Chlorite Against Microbial Contamination and MaiGọi ngay
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