Heat penetration analysis of canned adlai [Coix lacryma-jobi L.] with chicken adobo toppings

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lerjun M. Peñaflor

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

The study analyzed the factors ensuring the safety of the canned adlai with chicken adobo toppings to create a food product that will be suitable for disaster-affected areas. Four formulations were used in the experiment: 25:75 and 35:65 ratio of chicken adobo to adlai combined with 111°C and 121°C. The best formulation was chosen through heat penetration analysis, process schedule comparison and commercial sterility test. All the four formulations were found to be commercially sterile. Results showed that the best formulation was at temperature of 121°C and 25:75 chicken adobo to adlai ratio. Through the comparison of process schedules, this formulation resulted to the shortest schedule of 35 minutes. The acidity level of the product also contributed to the selection of the best formulation. The chosen formulation will contribute to lesser expenses in the food company and will provide safety to its consumers.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /D46

Document Type

Thesis

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