Effect of Pre-Treatment Processes and Packaging on Puffing Quality of Microwavable Puffed Pork Rinds (Kab-Moo)
Article Sidebar
Main Article Content
Abstract
This research was aimed at investigating pre-treatment processes and package type for microwavable puffed pork rinds (Kab-Moo). Boiling time of pork rinds in oil were studied (2-6 hours), length of instant pork rind (1-3 centimeters), microwave power out put (700 and 900 watts), microwavable packaging types (paper bag, plastic bag and plastic box) and packing weight (14-22 grams) were carried out. The optimum of process was boiling the pork rind product of 3 centimeters long for 5 hours 30 minutes. As the boiling time increased, moisture content of pork rinds trended to decline. While the expansion ratio increased, hardness tended to decline. The microwave puffed pork rind from different of packaging type and packing weight had expansion ratio and hardness were significant difference (p≤0.05). Pork rinds with packing weight of 16-18 grams could be puffed in paper bag, plastic bag and plastic box by microwave oven at 700 watts. The puffing quality (expansion ratio and hardness) of products from aforementioned conditions were not significant difference (p>0.05).
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
References
Thai Industrial Standards Institute (TISI). (2010). The community product standards: Deep-fried pig skin TISI 101/2553. Accessed May 20, 2021 from จ. (in Thai).
Bunthawong, O., Krutarote, K. and Juyjaroen. N. (2006). Microwavable crispy pork rind (Kab moo). Thailand Research Fund (TRF) report, Bangkok. (in Thai).
Rattanapanon, N. (2015). Basic principles of food processing (2nd ed.). Odeon Store, Bangkok. (in Thai).
Rajavithi hospital. (2017). The dangers of re-frying oil. [Online] Available from https://www.rajavithi.go.th/ [Accessed May 20, 2021]. (in Thai).
Wongthong, O. and Poonpolkul, K. (2017). Cooking principles (14th ed.). Kasetsart University Press, Bangkok. (in Thai).
Bunthawong, O., Jinakran, L. and Juyjaroen, N. (2005). Processing of crispy pork rind (Kab moo) by baking method. Thailand Research Fund (TRF) report, Bangkok. (in Thai).
Sriwattana, S., Utama-ang, N., Thakeow, P., Senapa, J., Phimolsiripol, Y., Surawang, S., Pongsirikul, I. and Angeli, S. (2012). Physical, chemical and sensory characterization of the Thai-crispy pork rind ‘Kaeb moo’. Chiang Mai University Journal of Natural Sciences Special Issue on Agricultural & Natural Resources. 11(1): 181-191.
Jantawat, P., Niyomvit, N. and Keawcumnerd, T. (1989). The effects of moisture content, moisture equilibration and frying temperature on the quality of pork rind snack (Kaeb-moo). Food Journal. 19(2): 79-88. (in Thai).
Bunthawong, O. (2012). Development of style and package for microwavable crispy pork rinds (Kab moo). Thailand Research Fund (TRF) report, Bangkok. (in Thai).
Jomduang, S. (1994). Modification and improvement of Khao Kriap Waue (A traditional Thai glutinous rice-based snack food). Doctoral desertatia, University Pertanian, Malaysia.
Association of Official Analytical Chemists. (2005). Official method of analysis (18th ed.). USA.
Charnthankorn, T. (1999). Development of Keab-moo product and consumer test. Unpublished master’s thesis, Chiang Mai University, Thailand. (in Thai).
Decareau, R.V. (1992). Microwave foods. In New product development food and nutrition. The AVI Publishing Company, Connecticut.
Ni, H., Datta, A. and Torrance, K. (1999). Moisture transport in intensive microwave heating of biomaterials: A multiphase porous media model. International Journal of Heat and Mass Transfer. 42(8): 1501-1512.
Sahin, S. and Sumnu, S.G. (2006). Physical properties of foods. Springer Science and Business Media, New York.
Singh, R.P. and Heldman, D.R. (2008). Heat transfer in food processing, pp 247-401. In Singh, R.P. and Heldman, D.R. (ed.). Introduction to food engineering (4th ed). Elsevier, Burlington.
Thao, T.N., Le, T.Q. and Songsermpong, S. (2013). Shrimp cassava cracker puffed by microwave technique: effect of moisture and oil content on some physical characteristics. Kasetsart Journal (Natural Sciences). 47(3): 1-13.
Yan, W.Q., Zhang, M., Huang, L.L., Tang, J., Mujumdar, A.S. and Sun, J.-C. (2010). Study of the optimization of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave. Journal of the Sciences of Food and Agriculture. 90(8): 1300-1307.
Tiwthan, O. (2014). Study of salmon skin puffing by microwave oven and frying. Unpublished master’s thesis, Prince of Songkla University, Thailand. (in Thai).
Matz, S.A. (1970). Manufacture of breakfast cereals, pp. 547-566. In S.A. Matz (ed.). Cereal Technology. The AVI Publishing Company, Connecticut.
Sumnu, G. and Sahin, S. (2005). Recent developments in microwave heating, pp 419-444. In D. Sun (ed.). Emerging Technologies for food processing. Elsevier Academic Press, Italy.
Nirav, D.J., Debabandya, M., Dinesh, C.J. and Sutar, R.F. (2014). Puffing characteristics of parboiled milled rice in a domestic convective microwave oven and process optimization. Food and Bioprocess Technology. 7(6): 1678-1688.
Varnalis, A.I., Brennan, J.G. and MacDougall, D.B. (2004). Optimisaton of high temperature puffing of potato cubes using response surface methodology. Journal of Food Engineering. 61(2): 153-163.
Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering. 48(2): 177-182.
Alibas, I. (2006). Microwave, air and combined microwave-air drying parameters of pumpkin slices. LWT-Food Science and Technology. 40(8): 1445-1451.
Praditdoung, S. and Ratanasumawong, S. (2017). Food Science and Technology I: radiation in food processing and preservation (2nd ed). Kasetsart University Press, Bangkok. (in Thai).