When packaged instant food which consists of two or more ingredients is in equilibrium, it will change physically, chemically and microbiologically, if its proportion is improper. As a result, the product’s quality will be reduced and unacceptable.
The objective of this research was to study a predicting equation and to design a method for calculating a proper proportion of a product to solve the problem mentioned above. Due to the method design and the calculation of the proper proportion of the ingredients (anchovy, peanut and raisin) by using Lang and Steinberg’s method, which bases on water sorption isotherm graph and on the sensory test of the experiment, the water activity range of the product whose quality was acceptable was 0.3273-0.5286. In addition, it was found that, with the proportion of anchovy: peanut, 5:5 g., the proper proportion range of raisin, that made the product’s quality acceptable, was 1.37-8.38 g.
By
Karun Suksonghong
Nitiya Sirisarpya
Natradao Adisornphanthakul
