The research on preservation of carving template from root vegetable using alginate membrane

Dang Thuy Mui * , & Tran Thi Phuong Kieu

* Correspondence: Dang Thuy Mui (email: dangthuymui@gmail.com)

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Received: 17 Oct 2020
Revised: 22 Dec 2020
Accepted: 22 Dec 2020
Published: 30 Dec 2020
DOI: 10.58810/vhujs.7.3.2020.7326
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How to Cite
Đặng, M. . T., & Trần, K. T. P. (2020). The research on preservation of carving template from root vegetable using alginate membrane . Van Hien University Journal of Science 7(3), 121-132.
Issue
Volume 7 - Issue 3 (2020)
Section
Công nghệ thực phẩm

Main Article Content

Abstract

This study was performed to evaluate the extension of shelf life of sample in decoration and orient development researches for fruit and vegetable carving career, gradually bringing the carving products to the market, contributing to diverse output for Vietnam’s fruit and vegetable products. The obtained results showed that the sample was certainly improved when it was covered by alginate membrane. The trimming root vegetable immersed in 0,75% alginate solution for 30 seconds at 30oC resulted in the highest quality of sensory, colour and weight loss.
Keywords: alginate, membrane, trimming root vegetable

Article Details

References

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