Accelerated nampla fermentation on a semi-pilot scale / Sumalai Srikumlaithong, Bancha Udomsakdi, Sman Vardhanabhuti
โดย: Srikumlaithong, Sumalai
ผู้แต่งร่วม: Udomsakdi, Bancha | Vardhanabhuti, Sman | Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 31/6 Rep. no. 1ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1974 รายละเอียดตัวเล่ม: 16 p.หัวเรื่อง: Fermentation | Fish sauceสารสนเทศออนไลน์: Click here to access full-text สาระสังเขป: Accelerated nampla fermentation on a pilot scale has been found to produce and acceptable quality of the product, which is rather high in total nitrogen content and fair in aroma. The fermenting tank has the following internal dimensions, length 68.5 cm, width 67.5 cm, and depth 95 cm. Fishes were processed with an unrefined solar salt in two proportions, i.e. 25 parts of salt to 100 parts of fish and 30 parts of salt to 100 parts of fish by weight. The mixture was maintained at 49 degree celsius for 4 to 5 days and subsequently at 37 degree celsius for two to three months.สาระสังเขป: The production cost on a semi-pilot unit with a capacity of 720 litres of primary extract per year was calculated. The plant required an investment of 9,500 baht. The processing costs involved were 3.92 baht per litre of primary extract. Authors
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1974/258 | |
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วว. เทคโนธานี | Available | 2018-08-31 | 2 | RP1974/258-2 |
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