การถ่ายทอดเทคโนโลยี
English present in brief เทคนิคการใช้เครื่องฆ่าเชื้อชนิดน้ำร้อน การทดสอบผู้บริโภค
ความแข็งแรงของถุง pouch ลำดับการผลิตอาหารฮาลาล สาธิตวิธีการผลิต 6 มิถุนายน 2549
 
Human Resource and Halal Thai Food Process Development Project
Project has been supported financially from Kasetsart University since 2003.

At the present time, food recipes and production processes of canned and retort pouch food are available to publics

Halal Food Process Development for Export

  • Recipes development for stabilizing food taste after high temperature sterilization.
  • Optimum conditions for heat sterilization while maintain the authenticity of food flavor
  • Satisfaction from consumer sensory evaluation.
  • Physicals, chemicals and microbial quality tests
  • Labels and packaging design.
  • Knowledge extension.
Halal Thai-Foods (In retortable pouch)
  Chicken green curry
Chicken red curry
Concentrated Kang-som
Shrimp fried rice
Shrimp with basil leave fried rice
Tomyam kung
Chicken Biryani
Chicken Dipping Sauce for Crispy rice



Facilities in Institute of Food Research and Product Delvelpment (IFRPD)




By
Kasetsart University Food Innovation Research and Services in Thailand,
(KU FIRST)
Phone 662579-0840, 0-2942-8500-11 ต่อ 1360
Fax 662 5625021