The effect of impingement and spiral freezing method on the quality of ready meal (cooked rice and panang curry with shrimp) | |
| Author | Sasiwimon Tabyam |
| Call Number | AIT Thesis no.FB-06-03 |
| Subject(s) | Frozen rice Panang curry with shrimp |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-06-03 |
| Abstract | The effect of freezing on a selected ready meal of cooked rice and panang curry with shrimp in terms of physical, chemical, microbiological and sensory attributes during storage was studied. Cooked rice was prepared by soaked-boiled-steamed method. Soaking time of 30 min followed by boiling for 10 min and subsequent steaming for 25 min was selected for frozen cooked rice preparation. Panang curry was prepared and mixed with 60 sec cooked shrimp. Then, panang curry with shrimp was packaged in Nylon/ LLDPE 65m bag. Soaked-boiled-steamed cooked rice was frozen at -40,-30 and -20 °C under Impingement freezer and at -40 °C with Spiral freezer until thermal centre reach -18 °C and then packed in Nylon/ LLDPE 65m bags. Prepackaged panang curry with shrimp was frozen at the same condition with cooked rice with both types of freezer. Cooked shrimp and curry used as reference were prepared and frozen at the same conditions. Frozen product were kept at -20± 2 °C for shelf-life study up to 4 months. Reheating methods of microwave and immersion in boiling water were studied. Microwave reheating method was selected for shelf-life study. Frozen products by both freezing methods indicated acceptable quality up to 4 months. Stability of cooked rice and panang curry with shrimp quality in physical, chemical, microbiological and sensory attributes could be retained during storage. Hardness and stickiness of reheated frozen cooked rice was closely to freshly prepared. Lightness of thawed cooked rice at -40 °C was brighter than -30 °C and -20°C. At -40 °C, lightness of impingement was higher than spiral. Weight loss of frozen cooked rice by impingement freezing method was lower than spiral freezing method at -40 °C. Firmness of thawed shrimp in panang curry and reference by impingement method was higher than spiral freezing method. TVB of frozen panang curry with shrimp by both freezing methods increased slightly during storage time. TBA of curry increased during storage. Microbiological quality did not exceed acceptable levels. Sensory attribute in overall appearance of both products was acceptable up to 4 months of storage. |
| Year | 2006 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-06-03 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Rakshit, Sudip Kumar;Ranamukhaarachchi, S.L. |
| Scholarship Donor(s) | Ministry of Agricultural and Cooperatives |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2006 |