TH134073B - Methods for the production of agar-like food products - Google Patents
Methods for the production of agar-like food productsInfo
- Publication number
- TH134073B TH134073B TH1301000718A TH1301000718A TH134073B TH 134073 B TH134073 B TH 134073B TH 1301000718 A TH1301000718 A TH 1301000718A TH 1301000718 A TH1301000718 A TH 1301000718A TH 134073 B TH134073 B TH 134073B
- Authority
- TH
- Thailand
- Prior art keywords
- agar
- food products
- production
- methods
- temperature
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract 5
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 238000000034 method Methods 0.000 claims abstract 4
- 230000001954 sterilising Effects 0.000 claims abstract 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims abstract 2
- 239000004615 ingredient Substances 0.000 claims 2
- 229920001817 Agar Polymers 0.000 abstract 2
- 239000008272 agar Substances 0.000 abstract 2
- 230000000694 effects Effects 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 230000035755 proliferation Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Abstract
กาประดิษฐ์นี้ จัดการถึงปัญหาเพื่อทำให้ได้วิธีการสำหรับการผลิตผลิตภัณฑ์อาหารที่มี ลักษณะเป็นวุ้น ซึ่งวิธีการดังกล่าวสามารถยับยั้งการเพิ่มจำนวนของจุลินทรีย์ในผลิตภัณฑ์อาหารที่มี ลักษณะเป็นวุ้นดังกล่าวระหว่างกระบวนการที่ใช้อุณหภูมิเเบบคงที่ การประดิษฐ์นี้เกี่ยวข้องกับ วิธีการสำหรับการผลิตผลิตภัณฑ์อาหารที่มีลักษณะเป็นวุ้น วิธีการดังกล่าวมีลักษณะเฉพาะโดยการ ปรับค่าวอเตอร์เเอคติวีตี (water activity) ของส่วนผสมอยู่ระหว่างกระบวนการที่ใช้อุณหภูมิเเบบคงที่ ซึ่ง ถูกดำเนินการที่อุณหภูมิที่ต่ำกว่าอุณหภูมิการฆ่าเชื้อ เเละสูงกว่าอุณหภูมิเเข็งตัว This invention Addressing the problem to achieve a method for producing food products with Agar This method can inhibit the proliferation of microorganisms in food products containing The appearance of such agar during the process using constant temperature. This invention involves Methods for the production of agar-like food products The method is characterized by The water activity of the mixture was adjusted during a constant temperature process which was performed at a temperature lower than the sterilization temperature. And higher than the high temperature
Claims (1)
Publications (2)
Publication Number | Publication Date |
---|---|
TH134073A TH134073A (en) | 2014-05-29 |
TH134073B true TH134073B (en) | 2014-05-29 |
Family
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