การประยุกต์ใช้เทคโนโลยีการลดอุณหภูมิในคะน้าฮ่องกงเพื่อรักษาคุณภาพตลอดโซ่อุปทาน

Abstract

This research was aimed at studying the optimum cooling method to effect on physico-chemical quality and pathogenic microorganism on commercial Chinese kale thoughout the supply chain. The study investigated two optimum precooling technique, namely ice cooling and vacuum cooling. The study of physico-chemical quality and human pathogenic microorganism in Chinese kale after being precooled was conducted. There sults illustrated that the optimum condition for ice cooling process is using ice and Chinese kale at 1:1 ratio. Ice cooling was able to reduce the temperature of Chinese kale from an initial temperature22.3±0.19°C to a final temperature of 4.30±0.81°C and a cooling time of 204 minutes. The cooling rate was 0.09°C/minute and shelf life of vegetable was 7.8±0.18 days. The optimum parameters for vacuum cooling process of Chinese kale with an initial temperature of 20 °C were the last bleed pressure at 6.5 mbar with the holding time of 20 minutes. The average final temperature was 3.90°C, cooling time of 31 minutes, and a cooling rate was0.52°C/minute. The cost of electricity was0.043 baht/kg and a shelf life of vegetable was 8.0±0.00 days.