| Author | Sirinan Lasrichan |
| Call Number | AIT Thesis no.FB-10-18 |
| Subject(s) | Basil--Packaging
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science inFood Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-18 |
| Abstract | The purpose of this study is to extend shelf life of Thai holy basil in mixed packaging with chili and peeled garlic cloves. Vacuum precooling and modified atmosphere packaging are combined to prolong shelf life of holy basil. Consumer demand for freshness and convenience product continuously increase. Mixed vegetable seems to add more complex in packaging than single vegetable due to different metabolism. Moreover, holy basil is a tender leaves herb and short shelf life. Vacuum precooling is applied to cool holy basil as a rapid cooling method compare to air cooling method. A systematic approach is used to design equilibrium modified atmosphere (EMA) for mixed herb in active plastic bag. Respiration rate of Holy basil, chili, and garlic cloves are measured at 5%O2 concentration and 12±2°C. O2 consumption rate are 81.41±38.96mLO2/(kg.hr), 9.75±1.72 mLO2/(kg.hr), and 4.05±4.32 mLO2/(kg.hr), respectively. CO2 production rate is also discovered at 53.17±5.88 mLO2/(kg.hr), 25.47±4.06 mLO2/(kg.hr), and15.02±7.24 mLO2/(kg.hr), respectively. Holy basil bunches 70 g, chili 40 g, and peeled garlic cloves 40 g are used to design EMA packaging. The required oxygen transmission rate (OTR) and carbon dioxide transmission rate (CO2TR) is 10,000-13,000 35,000-37,000mL/(m2.day), respectively. Vacuum precooling can decreased Thai holy basil temperature faster than air cooling by 9 times without appearance quality change. The seven-eighths (S) cooling time, as more practical used, of Thai holy basil can be 8.528 min. by vacuum cooling whereas can be 81.029 min. by air cooling depend upon an effectiveness of cooling machine. Moreover, vacuum cooling can provide equilibrium modified atmosphere closest to target at 5% O2concentration. As a result shelf-life of mixed culinary herbal packaging, judged by Thai holy basil shelf life, is 12 day whereas shelf life of chili and garlic can reach 15 day. Mixed packaging can be applied to these culinary herbs without an appearance effect between them. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-18 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Anal, Anil Kumar;Anawat Suwanagul; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2010 |