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Home > Effects of Packaging Types and Storage Temperatures on the Shelf Life of Fresh Rice Noodles under Vacumm Conditions
 
Effects of Packaging Types and Storage Temperatures on the Shelf Life of Fresh Rice Noodles under Vacumm Conditions
Paper Type
Contributed Paper
Title
Effects of Packaging Types and Storage Temperatures on the Shelf Life of Fresh Rice Noodles under Vacumm Conditions
Author
Pornchai Rachtanapun and Thitima Tangnonthaphat
Email
p.rachta@chiangmai.ac.th
Abstract:

             The  effects  of  packaging  type  and  storage  temperatures  on  the  shelf  life  of  fresh  rice  noodles  were  investigated. Fresh  rice  noodles  were  packed  in  four  different  packaging  types;  high  density  polyethylene  (HDPE)  wrap, high  density  polyethylene  pouch, polyethylene  terephthalate (PET)  pouch  and  nylon  pouch  under  vacuum  condition  and  stored  at  25°C. The  shelf  life  of  fresh  rice  noodles  was  determined  by  sensory  evaluation  for  selecting  the  suitable  packaging  material. Microbiological  properties  and  pH  of  samples  in  different  packaging  types  were  also  investigated. The  results  showed  that  samples  in  the  nylon  pouch  had  the  longest  shelf  life  (13 days)  compared  to  other  packaging  materials. Therefore, nylon  pouches  were  chosen  to  study  the  effect  of  storage  temperatures  (4°C  and  25°C)  on  the  shelf  life  of  fresh  rice  noodles  under  vacuum  conditions. Microbiological  and  properties  of  these  samples  were  determined. It  was  found  that  samples  stored  at  4°C  gave  a  longer  shelf  life  than  that  stored  at  25°C. Low  temperatures  (4°C)  could  inhibit  the  growth  of  microbes  and  slow  down  the  decrease  in  pH. However, the  shelf  life  of  fresh  rice  noodles  was  only  29  days  due  to  retrogradation.

Start & End Page
579 - 589
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Keyword
noodle, shelf life, packaging, storage temperature,
Volume
Vol.38 No.4 (OCTOBER 2011)