Effects of Packaging Types and Storage Temperatures on the Shelf Life of Fresh Rice Noodles under Vacumm Conditions
Pornchai Rachtanapun and Thitima Tangnonthaphat* Author for corresponding; e-mail address: p.rachta@chiangmai.ac.th
Volume: Vol.38 No.4 (OCTOBER 2011)
Research Article
DOI:
Received: -, Revised: -, Accepted: -, Published: -
Citation: Rachtanapun P. and Tangnonthaphat T., Effects of Packaging Types and Storage Temperatures on the Shelf Life of Fresh Rice Noodles under Vacumm Conditions, Chiang Mai Journal of Science, 2011; 38(4): 579-589.
Abstract
The effects of packaging type and storage temperatures on the shelf life of fresh rice noodles were investigated. Fresh rice noodles were packed in four different packaging types; high density polyethylene (HDPE) wrap, high density polyethylene pouch, polyethylene terephthalate (PET) pouch and nylon pouch under vacuum condition and stored at 25°C. The shelf life of fresh rice noodles was determined by sensory evaluation for selecting the suitable packaging material. Microbiological properties and pH of samples in different packaging types were also investigated. The results showed that samples in the nylon pouch had the longest shelf life (13 days) compared to other packaging materials. Therefore, nylon pouches were chosen to study the effect of storage temperatures (4°C and 25°C) on the shelf life of fresh rice noodles under vacuum conditions. Microbiological and properties of these samples were determined. It was found that samples stored at 4°C gave a longer shelf life than that stored at 25°C. Low temperatures (4°C) could inhibit the growth of microbes and slow down the decrease in pH. However, the shelf life of fresh rice noodles was only 29 days due to retrogradation.