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Production of ready-to-use sugarcane bagasse for smoking used in meat

Abstract

The researcher aims to develop bagasse mixed with molasses as a smoking material for meat, enhancing its unique aroma and flavor. This innovation caters to the food industry and consumer demand while adding value to sugar mill byproducts, reducing waste, and promoting efficient resource utilization.

Objective

กากชานอ้อยเป็นผลพลอยได้จากกระบวนการผลิตน้ำตาลของโรงงานน้ำตาลทราย โดยปกติมักเป็นวัสดุเหลือทิ้ง ผู้วิจัยเล็งเห็นโอกาสในการเพิ่มมูลค่าด้วยการนำมาใช้เป็นวัสดุรมควันเนื้อสัตว์ ซึ่งเป็นที่นิยมในอุตสาหกรรมอาหาร เนื่องจากช่วยเพิ่มกลิ่นและรสชาติให้ผลิตภัณฑ์ อย่างไรก็ตาม กากชานอ้อยจากโรงงานมีความหวานและกลิ่นหอมน้อย ผู้วิจัยจึงเสนอแนวทางการเติมโมลาส ซึ่งเป็นของเหลวข้นจากการเคี่ยวน้ำอ้อย เพื่อเพิ่มคุณภาพของวัสดุรมควัน ทั้งนี้ยังไม่มีรายงานการศึกษาการใช้โมลาสร่วมกับกากชานอ้อยในลักษณะนี้มาก่อน การพัฒนาวัสดุรมควันจากกากชานอ้อยผสมโมลาสจึงช่วยตอบโจทย์ตลาดอาหารรมควัน เพิ่มมูลค่าของวัสดุเหลือใช้ และลดของเสียในอุตสาหกรรมการผลิตน้ำตาล

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