3507-2107 FOOD PROCESSING

E-mail:tree.v@npu.ac.th

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(Glutinous rice)
(Endosperm)
(Amylopectin) 82
8

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(corn syrup)

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Emulsifiers

Shortening

Margarines

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( Vegetable )

(Botanical classification)

( Classification based on hardiness)
1.
2.
3.

(hardly vegetable)
(semi-hardly vegetable)
(tender vegetable)

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(Classification
based on parts used)
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2.
3.
4.
5.
6.

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(Fruits)

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2.

3.

4.

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(puree)

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( )

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(sugar cane)

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Black Tea

Oolong Tea

Green Tea

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(, , )
( , , )
( , ,)

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2
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butter
Whey

Cheese

Dry skimmilk
Concentrated
Sour Skim milk

Ice Cream

Dry
Buttermilk
Condensed
butter milk

Fermented
Milks
Skim milks

Butter
milk

Concentrated
Milks
Butter oil

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1. 2
( Low temperature long time , LTLT )
( High temperature short time , HTST )
2.
3.

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Centrifugal cream separator

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(Cream)

weet cream
. Coffee cream (light cream table cream)
18% 30%
. Light whipping cream 30-36%
. Heavy whipping cream 36%
. Plastic cream 65-83%

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(Butter)
Sweet
cream sour cream

(Butter oil)


99.5% 0.2%0.3%

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Buttermilk

0.9%
Condensed Buttermilk
Condensed Buttermilk sour cream buttermilk sweet cream buttermilk

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Dry Buttermilk
Dry Buttermilk Sweet cream buttermilk
sour cream buttermilk

(Skim milk, non fat milk, fat free

milk or defatted milk)

Concentrated Sour Skim milk

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(Dry skimmilk or non fat dry milk or defatted milk solid)

Whey butter
Whey cheese
Concentrated whey
Dry whey

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3
1. Lard Type
2. Meat Type
3. Bacon Type

1 ()

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(Muscovy)

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.. 2484

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1.
2. 40 45
3. 300 /
4.

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1. (Shrimp) (mantis shrimp) (crab)

2. 3.

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