Effect of drying methods on properties of green curry powder
| dc.contributor.author | Natthacha Chaloeichitratham | |
| dc.contributor.author | Pornkanya Mawilai | |
| dc.contributor.author | Thadchapong Pongsuttiyakorn | |
| dc.contributor.author | Pimpen Pornchalermpong | |
| dc.date.accessioned | 2025-07-21T05:59:13Z | |
| dc.date.issued | 2018-01-01 | |
| dc.description.abstract | In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying. | |
| dc.identifier.doi | 10.1051/matecconf/201819203023 | |
| dc.identifier.uri | https://dspace.kmitl.ac.th/handle/123456789/7045 | |
| dc.subject | Tray | |
| dc.subject | Browning | |
| dc.subject | Water activity | |
| dc.subject.classification | Microencapsulation and Drying Processes | |
| dc.title | Effect of drying methods on properties of green curry powder | |
| dc.type | Article |