Packaging methodologies & processing technique to extend shelf life of sweet potatoes (ipomoea batatas lam)

Noor Zaharah Zulkipli, (2013) Packaging methodologies & processing technique to extend shelf life of sweet potatoes (ipomoea batatas lam). [Undergraduate Final Year Project Report] (Submitted)

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Abstract

The main purpose of this study was to evaluate the most suitable preservation and packaging method to extend the shelf life of sweet potatoes products. Five types of preservation method such as fried sweet potatoes, dried sweet potatoes, steamed sweet potato, fried chilies sweet potato and pickle sweet potato were compared to choose the suitable preservation method to extend the shelf life of sweet potatoes fruit. Each type of food preservation was packed by using transparent plastic, vacuum packaging, glass jar and air tight container. In this study, all data of the experiment was analyzed by using SPSS, two ways ANOVA. From this study, it was found that fried sweet potatoes was the most suitable preservation method to extend shelf life of sweet potatoes compared to dried, fried chilies, steamed, and pickling. This type of food preservation did not undergo any change and in a very good condition for more than one month. All type of packaging methods such as transparent plastic seal, vacuum packaging, glass jar and air tight container were suitable to stored the fried sweet potato products since there are no changes for this food sample in different packaging material.

Item Type: Undergraduate Final Year Project Report
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 28 Apr 2015 12:36
Last Modified: 16 Feb 2017 02:08
URI: http://umkeprints.umk.edu.my/id/eprint/3559
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