คุณภาพน้ำใบบัวบกเข้มข้นแปรรูปโดยการระเหยภายใต้สภาวะสุญญากาศ
DOI:
https://doi.org/10.14456/rcmrj.2011.95979Keywords:
น้ำใบบัวบกเข้มข้น, การระเหยภายใต้สภาวะสุญญากาศ, concentrated pennywort juice and vacuum evaporationAbstract
บทคัดย่อภาษาไทยไม่สมบูรณ์
Quality of Concentrated Pennywort Juice Processed by Vacuum Evaporation
Chemical, physical and microbiological qualities of concentrated pennywort juice processed by vacuum evaporation were studied by varying three levels of temperature at 60, 70 and 80oC. The pennywort juice with 10% sugar added and without sugar processed at 80°C gave rise to highest residual of asiatic acid, total phenolic and carotenoid. The microbiological quality showed that all treated samples had total microorganism, yeast & mold and E.coli complied by Thai Community Product Standard of pennywort juice.
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