Publication : National Conference
Topic:Effect of oxygen, temperature, and storage time on carotenoids degradation in chili sauce.
Abstract:This research aimed to study the effect of oxygen, storage temperature (30, 40, and 60°C), and storage time (0, 7, 14, 21, 28 days) on carotenoids degradation in chili sauce. The results showed that oxygen, temperature, and storage time had an effect on carotenoid degradation in chili sauce. Carotenoids in chili sauce in which oxygen treated samples were significantly degraded compared to the control condition. Carotenoids in chili sauce stored at 60°C were significantly degraded compared to other temperatures (P<0.05). At the storage temperature of 30, 40, and 60°C, carotenoid degradation in the control condition were 13.12%, 29.94%, and 47.51%, while carotenoid degradation in the oxygen condition were 21.99%, 38.43%, 59.00%, respectively. The degradation of carotenoids in chili sauce also exhibited the first-order kinetic model. The kinetic constants increased with an increase in the storage time and the storage temperature. The rate constants of chili sauce in the control and the oxygen treated samples were 0.0054-0.0248 and 0.0094-0.0344 day-1, respectively. The activated energy were 41.1 (control condition) and 35.5 (oxygen condition) kJ/mol, respectively.
Author:620920020 : Miss Chanidapa Charoensup
Asst. Prof. Parinda Penroj, Ph.D.
Asst. Prof. Suched Samuhasaneetoo, Ph.D.
Full Paper:บทความวิจัยงานประชุมวิชาการ(docx)
Journal ranking:มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ
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