B CNG THNG

TRNG I HC CNG NGHIP TP.HCM

VIN CNG NGH SINH HC THC PHM

BO CO THC HNH
MN: Vt l thc phm

Ngi hng dn:

GV: Dng Vn Trng
Lp: HTP6A
Ngi thc hin:
Nhm 1 T 1

TP.HCM, Ngy 19 thng 05 nm 2013

DANH SCH CC THNH VIN

STT

H v tn

MSSV

ng Th Anh

10037901

Nguyn Th Mng Cm

Dng Cm Anh

L Minh Cng

Trn Th Thy Dim

L Minh Cnh

10031211

Bi 1: Phng php m xuyn

1. Mc ch th nghim:
Mc ch.
Bi th nghim cn o: kh nng chng li lc m xuyn ca chui, t xc
nh rn chc v dai ca chui.
Lc tc ng cn o: ng sut tc dng ln u d.
L do chn mu th nghim.
c im ca mu: Mu cn o l ba loi chui c chm tng t nhau, mi
loi hai qu. Kch thc ca hai qu chui cng loi tng ng nhau.

Hnh 1: Hnh nh ca mu trong qu trnh tin hnh th nghim.

Tng quan v mu th nghim:
Chui

 Thnh phn, cu to, kch thc, cc tnh cht vt l, ho l, ha hc ca mu.

Chui l mt loi thc phm giu dinh dng. 225g chui cung cp 200 Kcal, 51.4
g carbonhydrates, 2.5 g protein, 0,7 g cht bo. ng chim 27.5 g trong ch
yu l glucose, fructose v sucrose. Trong chui c cha nhiu vita min B6, A,C.
Ngoi ra cn c cha cc cht khong v cht chng oxi ha
Chui tiu: Trong 100g phn n c, c carbonhydrate(27,7g), protein (1,1g),
nc (74,1g), vitamin C (9 mg), B1 (0,03 mg), B2 (0,04 mg), Caroten (359 Unit),
Calcium (11 mg), Magnium (42 mg), Kalium (279 mg), St (0,56mg), 8,6%
Fructose, 4,7% Glucose, 13,7% Sacarose.
Chui s: Trong 100g n c cha 20,5 g carbonhydrat, 1,2 g protein, 0,3 g lipit,
cn li l nc v cc thnh phn khc. Nguyn Xun Hn, Dng Th Vn Trang,
1978, Cy Chui, NXB Nng Ngip.
Cu to ca chui gm: v ngoi, phn tht bn trong v ht.
V thnh phn ch yu l xellulose, hemicellulose, pectin. Tuy nhin thnh phn
ny trong ban loi chui l khc nhau dn n cu trc v chui c khc nhau. V
ca chui s v chui tiu mng v dai (v chui s mng hn), trong khi do v
chui gi rt dy, tuy nhin kt cu v km dai hn.
Phn tht ch yu cc cht dinh dng, trong khi phn ht rt t v khng c
ngha trong vic duy tr ging cy.
Kch thc v hnh dng:
Chui s: trn, c di trung bnh 10-12cm, mu vng rm, thng c chm
en. C cu trc dai v do.
Chui gi: qu di, cu trc km dai v km do nht tong ba loi chui, qu
chn c th c mu xanh hoc vng.
Chui cau: qu nh, trn, c mu vng m, c v chua
2. C s l thuyt v phng php o:
Gii thiu v phng php o:

Lc m xuyn m phng tc dng lc cn ca rng ln sn phm , xc nh tnh

dai ca sn phm..
C s ca php o cu trc sn phm:
Tc dng lc ln vt, vt b bin dng n mc no b ph v v b xuyn
qua. o c lc ln nht lm vt b xuyn qua s nh gi c tnh cht dai ca sn
phm
Phng trnh phn b ng sut theo l thuyt do Morrow v Mohsenn (1966):
P=F/2a(a2-r2)1/2
Trong
P l lc ti im bt k no di u o.
F l tng lc tc dng vo u o.
a l bn knh u o.
r l khong cch t tm u o n vng chu ng sut.
Theo phng trnh ny, ng sut s cao nht ti nhng im thuc chu vi v nh
nht ti u o. Trong thc t c th c nhng sai lch ng k so vi phng trnh l
thuyt. Phng trnh ny ch p dng trc khi t n im on, tc l ch trong giai
on b bin dng. im quan tm ch yu ca phng trnh ny l s phn b ng sut
khng u vi ng sut cao nht ti chu vi ca u o.
Mi lin h vi cc phng php khc:
-

Phng php cm quan:

Phng php cm quan cm nhn cu trc thng qua cc gic quan ca con
ngi: th gic, thnh gic v xc gic. Trong xc gic ng vai tr quan
trng
Phng php m xuyn cm nhn tnh hiu thng qua u d v cung cp
tnh hiu ny cho thit b ghi nhn. vic phn tch cng bng phng php
ny tng i chnh xc.
Hai phng php c s tng quan vi nhau
V d: o cng ca tri chui

 Nu phng php m xuyn o c cng ca chui ln th ng vi

phng php cm quan l mu sc tri chui xanh, cha c mi thm, v
chat, cu trc cng.
Nu phng php m xuyn o c cng nh th ng vi phng php
cm quan mu sc tri chui vng, mi thm, v ngt, cu trc mm.
Phng php am xuyn cng h tr nhiu cho phng php cm quan trong
vic xc nh thuc tnh v cng
-

Phng php ha l:
Nu phng php m xuyn o cng ca sn phm tri cy ln th ng vi
cc thnh phn ha l nh sau: lipit v protein khng thay i nhiu, gluxit c
hm lng cao, protopectin v phenolic c hm lng cao, cc phn ng mu
mi chua xy ra,

Nu phng php m xuyn o cng ca tri cy nh tc l tri cy

chn th ng vi cc thnh phn ha l nh sau: protein gim do b phn gii,
lipit thay i, gluxit gim hm lng ng tng to v ngt, protopectin gim
chuyn thnh pectin lm mm cu trc, phenolic gim, acid hu c gim, phn
ng mu mi xy ra,.

u nhc im ca phng ph p:
u im:
n gin, cho kt qu nhanh chng.
Hot ng lin tc.
Chnh xc, tin cy cao, t b nh hng bi yu t mi trng.
Chi ph nguyn liu thp.
Nhc im
Khng o c nguyn liu c cng qu ln.
Thit b khng o cng mt lc nhiu thuc tnh.
Cc thng s ci c i hi chnh xc.
3. Cch thc tin hnh:

 Chun b mu
-

Tin hnh th nghim trn ba loi chui: chui cau, chui gi, chui s. Mi loi
chui gm hai qu s dng cho hai ln o.

Hai qu chui ca cng mt loi c kch thc, hnh dng v chn nh nhau
(hnh).

tin hnh o, mi mu c ct nh thnh cc lt chui dng hnh tr, c chiu

cao 2cm. Cc mu ct nh c kch thc nh nhau.

Cch thc vn hnh

-

Thao tc thc hin th nghim: Tin trnh th nghim c thc hin theo cc bc
sau:
Bc 1: Lp u d v gi vo thit b o.
Bc 2: t mu vo ng v tr trn gi , iu chnh u d tip xc vi b mt

ca mu.
Bc 3: Ci t cc thng s cn thit vi phn mm trn my vi tnh.
Bc 4: iu khin hot ng ca u d bng phn mm trn my vi tnh v thu
kt qu.
-

Cc thng s ci t cho phng php:

Vn tc vn hnh: 5mm/s
Chiu su m xuyn: 3cm

Dng c o:
-

S dng que m xuyn phng hnh cn vi ng knh trong l 3mm, ng

knh ngoi l 5mm.

4. Kt qu v tho lun:
Kt qu th nghim:
Chui cau:
Mu 1:

Compressive load (N)

Specimen 1 to 2
2.0
1.0

Specimen Name
C HUOI C AU
C HUOI C AU2

0.0
-1.0
0

Time (sec)

Specimen

Maximum

Extension at

Time at

Rate 1

label

load (N)

Maximum

Maximum

(mm/sec)

(mm)

Comp. load
(sec)

Chui cau 1

1.6

-2.37

0.47

Chui cau 2

1.55

-2.46

0.49

Mean

1.57

-2.42

0.48

Standard

0.03974

0.06364

0.01273

Minimum

1.55

-2.46

0.47

Maximum

1.6

-2.37

0.49

Median

1.57

-2.42

0.48

deviation

Compressive load (N)

Mu 2:
Specimen 1 to 2
2.0
1.0

Specimen Name
C HUOI C AU
C HUOI C AU2

0.0
-1.0
0

Time (sec)

Specimen

Maximum

Extension at

Time at

Rate 1

label

load (N)

Maximum

Maximum

(mm/sec)

(mm)

Comp. load
(sec)

Chui cau 1

1.77

-2.98

0.6

Chui cau 2

1.65

-2.37

0.47

Mean

1.71

-2.68

0.54

Standard

0.0881

0.43156

0.08627

Minimum

1.65

-2.98

0.47

Maximum

1.77

-2.37

0.6

Median

1.71

-2.68

0.54

deviation

Chui gi:

Compressive load (N)

Mu 1:
Specimen 1 to 2
2.0
1.5

Specimen Name

1.0

C HUOI GIA
C HUOI GIA2

0.5
0.0
0

Time (sec)

Specimen

Maximum

Extension at

Time at

Rate 1

label

load (N)

Maximum

Maximum

(mm/sec)

(mm)

Comp. load
(sec)

Chui cau 1

1.7

-8.48

1.7

Chui cau 2

1.55

-12.41

2.48

Mean

1.63

-10.75

2.09

Standard

0.1039

2.77871

0.55579

Minimum

1.55

-12.41

1.7

Maximum

1.7

-8.48

2.48

Median

1.63

-10.45

2.09

deviation

Mu 2:

Compressive load (N)

Specimen 1 to 2
2.0
1.0

Specimen Name
C HUOI GIA
C HUOI GIA2

0.0
-1.0
0

Time (sec)

Specimen

Maximum

Extension at

Time at

Rate 1

label

load (N)

Maximum

Maximum

(mm/sec)

(mm)

Comp. load
(sec)

Chui cau 1

1.79

-14

2.8

Chui cau 2

1.35

-3

0.6

Mean

1.57

-8.5

1.7

Standard

0.31606

7.77795

1.55563

Minimum

1.35

-14

0.6

Maximum

1.79

-3

2.8

Median

1.57

-8.5

1.7

deviation

Chui s:

Compressive load (N)

Mu 1:
Specimen 1 to 2
6
4

Specimen Name

C HUOI SU1
C HUOI SU2

0
-2
0

Time (sec)

Specimen

Maximum

Extension at

Time at

Rate 1

label

load (N)

Maximum

Maximum

(mm/sec)

(mm)

Comp. load
(sec)

Chui cau 1

4.3

-4.49

0.9

Chui cau 2

4.31

-4.5

0.9

Mean

4.31

-4.49

0.9

Standard

0.00403

0.00707

0.00141

Minimum

4.3

-4.5

0.9

Maximum

4.31

-4.49

0.9

Median

4.31

-4.49

0.9

deviation

Compressive load (N)

Mu 2:
Specimen 1 to 2
6
4

Specimen Name

C HUOI SU1
C HUOI SU2

0
-2
0

Time (sec)

Specimen

Maximum

Extension at

Time at

Rate 1

label

load (N)

Maximum

Maximum

(mm/sec)

(mm)

Comp. load
(sec)

Chui cau 1

4.03

-3.98

0.8

Chui cau 2

4.11

-4.45

0.89

Mean

4.07

-4.21

0.84

Standard

0.05473

0.33234

0.06647

Minimum

4.03

-4.45

0.8

Maximum

4.11

-3.98

0.89

Median

4.07

-4.21

0.84

deviation

Nhn xt v kt qu th nghim:

Trong ln nn u tin, gi tr peak t gi tr dng, b mt tht qu ca nguyn

liu s b ph v do lc tc dng.
Gi tr trung bnh c trng cho cu trc tht qu bn trong.
Nhn vo th v s liu v gi tr lc m xuyn qua tht chui ta thy lc tc
dng vo chui s > chui cau > chui gi. T c th thy rng, thnh phn v cu
trc ca mi loi chui ph thuc vo ging chui, mi ging khc nhau v t l cc
thnh phn khc nhau trong tht qu v to nn cu trc, cng ring cho tng loi.
Chui chn c t l g%: glucid 16-20; tinh bt 1,2; protid 1,32; lipid 0,5; theo t l
mg%: calcium 8, kalium 28, st 0,5 v cc vitamin PP 0,07, vitamin C 0,6. Cn c Mg,
Na, cc chlorur, phosphat, lu hunh, km. Xt v mt dinh dng, chui c gi tr hn
c khoai ty v tng ng vi tht, c 100g c th cho 100 calo v d tiu ho. Trong
Chui c 2 hp cht quan trng v mt sinh l l serotinin v nore-pinephrin, cng vi
dopamin v mt catecholamin cha xc nh. Tri chui chn thng cha 70 80%
nc, 20 30% cht kh, ch yu l ng, trong , ng kh chim 55%. Lipid thp,
t 0.1% -0.2%. Hm lng protein thp, t 1 1.8% gm 17 loi acid amin, ch yu l
histidin, lipid khng ng k. Acid hu c trong chui ch vo khong 0.2%, ch yu l
acid malic v acid oxalic Cc ging chui khc nhau c th chnh lch v mt s thnh
phn t to nn s khc bit v cng ca sn phm.
Khi chui chn, di tc dng ca cc enzyme, tinh bt chuyn dn thnh ng,
khin cho nng ng bn ngoi t bo tng ln. S chnh lch nng ng trong
v ngoi t bo to nn mt p sut thm thu, nc trong t bo s i ra ngoi, lm cho
qu chn c nhiu nc hn, ng thi cc t bo qu trng thi nhc trng, qu s
mm hn.

Bi 2: Phng php ct
1. Mc ch th nghim:
Mc ch tin hnh ca bi th nghim:
Th nghim nhm o dai, bn ct ca sn phm xc xch, ch xem gia chng
c s khc nhau nh th no trong cu trc cng nh v dai, mm.
Khi ta tc ng lc ln sn phm xc xch bng li ct gn c nh WarnerBratzler bng nicken c b dy ~ 1mm c ct vt kha hnh ch V th lin kt gia cc
phn t trong thc phm s sinh ra 1 ng sut, ng sut ny tc dng li li dao v ta o
c ng sut :
= =
Lc tc ng cn o l: ng sut tc dng ln u d
Phng php Warner Brazler Shear l phng php o, c chun ha tiu
chun o mm ca xc xch, c ng dng rng ri khp ni trn th gii cho
ngnh cng nghip tht ni ring v ngnh cng nghip thc phm ni chung

L do chn mu th nghim:
c im ca mu xc xch v ch:
Xc xch v ch l mt sn phm lm t tht v chng c mt dai hay mm nht
nh, ty theo hm lng tng thnh phn trong xc xch hay ch m chng quyt nh
mm hay dai ny.

Xc xch l mt sn phm c kch thc nht nh, d thao tc trn my. Thnh
phn cu to: Tht m heo, Mui, Nitrit, Nc, Protein u nnh v sa, ng, Hng
liu, Polyphosphate (E 450), Bt ngt (E 621), Mi khi, Axt ascorbic (E 300), Mu
thc phm (E 120).

Xc xch heo vissan

Ch la

2. C s l thuyt v phng php o:

Gii thiu v phng php:
y l phng php ct kiu Warner Bratzler vi li ct bng nicken c b dy
khong 1 mm c ct vt kha hnh ch V, to ra 1 lc ct khi dao ct ch V xuyn qua
mu th. Gc ct 60o c bn knh 0.5 ti v tr mp ct. thit k ny cung cp v tr ph
hp, kim sot mu v lt ct, cho php thay i v tr ct khc nhau.
C s ca phng php:
Li dao i xung to ra lc nn sinh ra ng sut tc dng ngc li li dao, lc
ct lm m xuyn mu
u nhc im ca phng php

u im:
-

Phn tch kt cu c s dng h tr vic iu tra cc yu t d bo cht

lng tht giai on nng nghip v ch bin sn xut. Mt bin php o ca
mm ca tht pht trin gn y l lt kim tra lc ct nhanh. Phng php ny c
li th hn cc truyn v n c th c thc hin trn mu ngay sau khi nu n.

n gin, nhanh, d thc hin.

Nhc im:
-

Ph thuc vo gc ca cnh ct. lc ct tng khi gc ca li dao tng t 30 -700,

nu tip tc tng th lc ct khng i.

dy ca li dao, v khong rng gia hai li dao cng nh hng ti lc ct

sn phm.

C nhiu loi li dao ct c kch thc khc nhau do cn phi c chun ho

nu khng s d gy sai s khi tin hnh cc phng th nghim.

Do li dao c lm bng l nhm nn d b n mn.

3. Cch thc tin hnh:

Chun b mu.
-

Mu phi c hnh dng v kch thc ging nhau trong cng mt loi.

Chiu di mu phi tng i di c th ct c.

Mu xc xch lt v v ct u hai u.

Mu ch ct thnh hnh hp ch nht chiu di 5cm, rng 2cm, cao 2cm.

Hnh nh ca mu th nghim:

 Cch thc vn hnh.

-

Khi ng chng trnh ci trn my.

Ci t cc thng s: vn tc ca li dao, chiu su ca qu trnh ct.

Trch lc nhng thng s cn ly: lc, cng, thi gian.

Lu li.

t mu vo, v tin hnh kim tra. Kim tra xong sao chp kt qu vo excel v
lu tt c vo mt tp tin.

Ly mu ra, v sinh thit b.

Dng c o:
-

S dng u do ch V

4. Kt qu v tho lun:

Compressive load (N)

Kt qu th nghim:

Specimen 1 to 2
2.0
1.0

Specimen Name
Xuc Xich
Xuc Xich 2

0.0
-1.0
0

Time (sec)

10

11

12

13

14

Hnh 2: th m t qu trnh ct i vi mu xc xch.

Specimen

Maximum Extension

Time at

label

load (N)

Maximum 1(mm/sec) Maximum

at

Rate

Energy at

Maximum Comp.

comp.

load (sec)
Xc xch

1.93

-6.4

Xc xch

-11

Mean

1.74

Standard

0.26

5.79

11.06

5.5

-8.7

deviation

2
3.2

1.55

load (mJ)

3.25

4.35 2

8.43

3.72

1.63

Minimum

1.55

-11

3.2 2

5.79

Maximum

1.93

-6.4

5.5 2

11.06

-8.7

4.35 2

8.43

median

1.74

Compressive load (N)

Bng 1: Cc gi tr o c i vi mu xc xch.
Specimen 1 to 2
15
10

Specimen Name

C HA 1
C HA 2

0
-5
0

10

11

12

13

14

15

16

17

18

19

Time (sec)

Hnh 3: th biu din qu trnh ct i vi mu ch.

Specimen

Maximum Extension

Time at

label

load (N)

Maximum 1(mm/sec) Maximum

at

Rate

Energy at

Maximum Comp.

comp.

load (sec)

load (mJ)

Ch 1

12.03

-19.8

9.90

3.24

Ch 2

11.33

-15.2

7.60

3.24

Mean

11.68

-17.5

8.75

3.24

deviation

0.50

3.25

1.62

Minimum

11.33

-19.8

7.60

3.24

Maximum

12.03

-15.2

9.90

3.24

median

11.68

-17.5

8.75

3.24

Standard

Bng 2: Gi tr o c i vi mu ch
Specimen

D (a) m

label

Din tch A

Lc ct

(m2)

trung bnh F

ng sut

(N)

(N/m2)

Xc xch

0.02

4*10-4

1.74

4350

Ch

0.021

1.38*10-3

11.68

8464

Bng 3: ng xut tc dng ln u d ca xc xch v ch.

Nhn xt:
-

Bn cht chung ca mu th nghim l nhng sn phm dn nh tng, c dai

v gin. C hai u dc to thnh thongo qua s bin tnh ca protein. Tuy nhin xc
xch c cu trc do hn so vi ch trong khi ch li gin v cng hn.
-

Bn cht ca phng php ct: li dao i xung tc dng lc ln mu thc phm,

khi mu thc phm s to ra ng sut chng li lc ct .

-

Kt qu th nghim cho ng sut tc dng ln mu ch ln hn mu nem 1.94 ln.

Nguyn nhn l do mu ch c cu trc cng v vng chc hn so vi mu xch, nn trn

cng mt din tch lc nn s ln hn.
-

Trong cng mt loi thc phm ta thy c s chnh lch gia hai ln o, tuy nhin

sai s ny khng ln lm, Nguyn nhn ca s sai s c th do sai s k thut, thao tc

khng ng hoc c s khng ng u v cht lng ca nhng sn phm cng loi.

Bi 3: Phng php nn
1. Mc ch th nghim:
Mc ch:
Xc nh gin cng ca sn phm thc phm nh bnh snack, ko
Lc tc ng l lc nn p, dng lc ph v thc phm lm cho chng bin
dng hon ton
L do chn mu th nghim:
Mu bnh snack v ko u c 1 gin nht nh. Thnh phn: bt m, tinh bt
khoai ty, du thc vt tinh luyn, bt ngt, ng, mui v gia v.
Mu ko cng c hnh thnh bi s lin kt cht ch cc phn t ng, to nn
khi hnh ovan u, c. Sn phm ko thu c do nu dung dch ng vi mt tinh
bt hay ng chuyn ha n m 1-3%.
Thnh phn ko: ng knh, mt tinh bt, ph gia, nc, parafin v sp, axit thc
phm
Ko cng l cht v nh hnh, cng, dn v trong sut, mu xanh.
2. C s l thuyt v phng php o:
Gii thiu v phng php nn:
Phng php nn 1 trc :l phng php m ta dng lc ph v thc phm nhm
xc nh gin cng ca sn phm, ta nn lm bin dng hon ton sn phm (nn
v)
Khi ta dng mt lc tc dng ln thc phm, s sinh ra mt ng sut nn ln
thc phm v ng sut ny s ti dng ngc tr li dng c nn. Lc tc dng cng ln
th ng sut tc dng tr li cng ln, iu ny s c th hin trn biu o m ta thu
c cng vi kt qu.
C th ni y l dng c m phng cc dng tc ng ca khch hng ln sn
phm thc phm.
C s ca php o cu trc sn phm:

Mu s b nn theo mt hng v b bin dng theo hai hng cn li. iu ny

gy ra s thay i v hnh dng ca mu. th tch khng b thay i khi t s Poisson =
0.5. th tch s gim khi < 0.5 v gi tr cng nh th th tch cng gim nhiu. y l
mt nguyn l c s dng rng ri i vi thc phm dng rn. tm p dng nn c
ng knh ln hn ng knh ca mu thc phm trong php th nn. Nu ng knh
ca tm p nh hn ng knh ca mu thc phm th php th s tr thnh php th
m xuyn.
Nn ph hy cu trc. Lc nn tang n mc lm cho mu gy v gy ra nhng h
hng khng thun nghch.
Mi lin h vi cc phng php khc:
nh gi cm quan: Nguyn tc hot ng ca phng php ny tng t nh
hot ng nn v thc phm ca rng. gin o c tng ng vi lc rng lm thc
phm b nt v, cng o c tng ng vi lc rng ln nht lm thc phm v
hon ton.
u nhc im ca phng php:
u im:
So vi phng php m xuyn, phng php nn o c cng lc cng v
gin ca sn phm.
Nhc im:
Phng php nn lm bin dng hon ton sn phm, do khng kim tra c
thnh phn bn trong ca thc phm nh phng php m xuyn.
3. Cch thc tin hnh:
Chun b mu:
-

Nguyn liu: cng, gin nh ko cng, snack,

ng knh nguyn liu phi nh hn ng knh u d nn

T 3 sn phm tr ln d so snh v nh gi

Vn hnh
-

Vn tc: 1-2 mm/s tin cho vic quan st.

Chiu su 50% chiu su sn phm, sau cho lm bin dng hon ton sn phm.

Ta iu chnh u d tip xc b mt sn phm bng cch chnh th v chnh tinh

sau tin hnh o.

Dng c o
-

S dng u d nn c ng knh ln hn ng knh ca sn phm

Cc a c ng knh t 25-50 mm, t v tr ph hp vi u d.

4. Kt qu v tho lun:
Kt qu th nghim

Compressive load (N)

Hnh 4: th bi u din s bin i ca lc tc dng cu nguyn liu theo thi gian.

Specimen 1 to 2
3.0
2.0

Specimen Name

1.0

SNAC K1
SNAC K2

0.0
-1.0
0

Time (sec)

Specman

Maximum Extension

Rate 1

label

Load (N)

(mm/sec) (cm^2)

at

Area

Energy at
Maximum

Maximum Time at

Comp.

Comp.

Maximum

load (mJ)

load

Comp.

(mm)

load (sec)

Snack 1

2.98

-1.1

1.1

12.18

1.14

Snack 2

2.88

-2.3

2.3

12.18

1.04

Mean

2.93

-1.7

1.7

12.18

1.09

Deviation

0.07

0.85

0.85

0.07

Minimum

2.88

-2.3

1.1

12.18

1.04

Maximum

2.98

-1.1

2.3

12.18

1.14

2.93

-1.7

1.7

12.18

1.09

Standard

Compressive load (N)

Bng 4: Cc gi tr o c khi tin hnh vi mu Snack

Specimen 1 to 2
800
600
400
200
0
-200

Specimen Name
KEO C UNG
KEO C UNG2
0

Time (sec)

Hnh 5: Cc gi gi tr o c trong th nghim vi ko cng

Specman

Maximum Extension

Rate 1

label

Load (N)

(mm/sec) (cm^2)

at

Area

Energy at
Maximum

Maximum Time at

Comp.

Comp.

Maximum

load (mJ)

load

Comp.

(mm)

load (sec)

Ko cng
1

669.3

-0.43

0.43

12.18

133.83

402.42

-0.39

0.39

12.18

75.88

Mean

535.86

-0.41

0.41

12.18

104.85

Deviation

188.71

0.03

0.03

40.98

Minimum

402.42

-0.43

0.39

12.18

75.88

Maximum

669.3

-0.39

0.43

12.18

133.83

Ko cng

Standard

Bng 5: Cc gi tr c i vi mu ko cng
Nhn xt v kt qu th nghim.
Bn cht ca mu th nghim l nhng sn phm c cng v xp. Trong :
-

cng v gin ca khoai ty chin c to nn bi thnh phn tinh bt v

ng. Cu trc ca ming khoai ty tng i mng, cng vi vic khoai ty
sau khi chin mt s lin kt c trong n b ph v.

cng ca ko c to nn bi s lin kt cht ch ca cc phn t ng,

cu trc ny c hnh thnh trong qu trnh gia nhit v n nh trong qu
trnh lm ngui, chnh s sp xp c trt t to nn mi lin kt cht ch ca
cc phn t ng vi nhau. Ko c hnh khi ovan ng u v c.

Chnh v hai yu t trn to ra s khc bit v gi tr lc khi o c. Gi tr lc

ca ko ln hn khong 185 ln so vi khoai ty chin. Gi tr lc ln nn cng thc hin
trong qu trnh cng ln.

Trong cng mt mu ging nhau bn cht ca mu th nghim kt hp vi tnh

cht ca php o, nhn xt v kt qu. Tho lun kt qu da trn cc s liu v kin thc
hc v cng ngh thc phm.

Bi 4: Phng php p n
1. Mc ch th nghim:
Mc ch tin hnh ca bi:
Xc nh lc nn ln nht, cng nht ca sn phm. phng php ny c th
c s dng o tnh dnh ca sn phm.
Lc tc ng l lc nn theo chiu t trn xung vi vn tc 5mm/s v chiu su
nn khong 1.5 cm

Gin ca php p n
a Pittong i xung v bt u tip xc vi b mt thc phm.
b Thc phm b p xung v nc b p ra.
c thc phm b p qua cc khe h.
Nn l mt trong nhng xt nghim thng thng nht c thc hin trn sn
phm thc phm. Thng l mt mu c t trn mt b mt phng v mt trc ln
nn trn c h xung vo mu. i vi mt th nghim nn ng, mu nn l khng
bao gi nh hn ng knh hn hai a un nn. Kim tra c thc hin bng cch nn

mt lc lng nht nh, mt v tr nht nh hoc mt t l phn trm ca chiu cao ban
u ca mu.
L do chn mu th nghim:
Sa chua l mt sn phm kh ph bin, cha nhiu cc cht dinh dng nh cc
loi vitamin, khong cht. Sa chua c th lm tng sc khe cho con ngi theo c ch:
qu trnh ln men ng lactose lm tng bifidobateria, gip to mi trng thun li cho
cc vi khun c ch pht trin, lm cho ng tiu ha khe hn, hp thu cc thnh
phn dinh dng tt hn. Ngoi ra, sn phm c by bn rng khp cc siu th,
ca hng. Bn cnh , sa chua cng mang y cc tnh cht thch hp cho bi th
nghim. Chnh v th m chng em chn sa chua lm mu cho th nghim ny.
Sa chua l qu trnh ln men sa ca mt s loi vi khun lactic nh:
Stretococcus lactic, Lactobacillus caucasicus, Streptococcus Cremoris, nm men... gip
chuyn ng a thnh ng n, gim pH ca sa ko theo s ng t canxi trong sa,
chuyn ha mt phn casein (m trong sa) thnh peptone, acidamin v sn sinh ra
nhng cht to hng.
Sa chua l mt thc phm rn mm, c sn xut trong hai cch chnh: thit lp
v khuy. Vi thit lp sa chua - trong bao gm cc thng cha sa chua vi tri cy
- nhng hn hp sa c s dng sn xut sa chua c vo ni sn xut v cn
li ln men khng c s can thip hn na. Vi sa chua khuy ng, hn hp sa
c khuy ng v thng xuyn bm qua mt mn hnh to ra mt kt cu kem
2. C s l thuyt v phng php o:
Gii thiu phng php p n
-

p n thuc nhm phng php phn tch bng thit b, phng php ny dng
o c ca sn phm.

Nguyn liu s dng o c dng nho v st nh: sa chua, sa c v cc loi

dch khc.

C s ca phng php

u d phng nn p tc dng lc t trn xung lm lp cht lng ln nhau to

ra ng sut tc dng li u d t xc nh c lc nn ln nht, cng to ra
dnh b mt qua ta tnh c c ca sn phm.

Mi lin h gia phng php p n sn phm sa chua vi cc phng php khc

nh:
Mi lin h vi PP nh gi cm quan:
Qua th gic: ci nhn u tin, con ngi hnh thnh mt s d on v cm
nhn cu trc ca thc phm khi n trong ming. sn phm sa chua l sn phm
dng nho, st v ngi ta c th cm nhn c n s tan ra nh th no.
Qua xc gic: sn phm c mt nht nht nh khi tip xc bng tay, chng t
v mn.
Sn phm sa chua cho ngi ta cm nhn c nht dnh, s m t cng nh
s bo ngy ca sn phm.

Mi lin h gia phng php nh gi bng cm quan vi phng php o bng

thit b l rt mt thit, chng b sung thng tin cho nhau c v mt ch quan

(cm quan ca con ngi) hay khch quan ( s dng cc thit b o). Ta phi kt hp c
hai phng php c th c nhng nhn nh chnh xc v cu trc, tnh cht ca sn
phm cn o ( y l sa chua). 3 loi sa chua s cho ta thy s khc bit v ta c
th s dng c 2 phng php nh gi s khc bit .
Mi lin h vi hm phng php xc nh hm lng cc cht trong thc phm:
Sn phm xc xch, ch l mt sn phm ca qu trnh to gel. H gel c to
thnh do s ti sp xp trt t cc phn t protein trong qu trnh ch bin l ch yu,
ngoi ra s to gel cn c to thnh do s c mt ca tinh bt, lipit. Tuy nhin thnh
phn cc cht phi c t l xc nh th mi to to c sn phm c cu trc t yu
cu. Hay ni cch khc to c sn phm ch c cng F1 v c kt A3 th
lng tht (thnh phn cha protein) v lng bt (thnh phn ch yu cha tinh bt) ,
lng du (thnh phn ch yu cha lippit) phi cho vo vi lng tng ng l m1, m2,
m3.
u nhc im ca phng php:

u im:
-

Phng php n gin ch cn thay loi u d v 1 vi thit b khc ph hp

vi phng php p n l ta c th tin hnh th nghim c.

C li v mt kinh t c cho kt qu o nhanh nht

Ta c th o nhiu mu khc nhau m k hn ch s lng cng nh khng nh

hng gia cc ln o do sai s

o bng my nn chnh xc v tin cy cao

Hiu qu v khch quan

Thit b c th kt hp c vi my vi tnh a ra kt qu tin li nht

Nhc im:
-

Nu ch o bng thit b ta s khng nh gi c ton din v sn phm sa

chua ca 3 cng ty khc nhau, thiu mi tng quan gia phng php o bng
thit b v cm quan s khng d on c tnh cht cm quan ca sn phm. Ta
cng khng o c cng mt lc nhiu thuc tnh ca sn phm nh phng
php cm quan.

3. Cch thc tin hnh:

Chun b mu
-

Tin hnh th nghim trn 3 loi sa chua: Vinamilk, Ba V, Wellyo. Mi loi sa

chua s dng cho mt ln o.

tin hnh o, mu c rt vo ci ly bng kim loi, n vch en quy nh l

dng.

 Cch thc vn hnh

-

Thao tc thc hin th nghim: Tin trnh th nghim c thc hin theo cc bc
sau:
Bc 1: Lp u d v gi vo thit b o.
Bc 2: t mu vo ng v tr trn gi , iu chnh u d tip xc vi b mt

ca mu.
Bc 3: Ci t cc thng s cn thit vi phn mm trn my vi tnh.

Bc 4: iu khin hot ng ca u d bng phn mm trn my vi tnh v thu

kt qu.
-

Cc thng s ci t cho phng php:

Vn tc vn hnh: 5 mm/s
Chiu su nn: 2cm.

Dng c o:
Mu c t trn mt b mt phng v mt trc ln nn trn c h xung vo
mu.
4. Kt qu v tho lun:
Kt qu th nghim:

Hnh 6: th biu din qu trnh p n.

Specimen

Max.force Adhesiveness Energy

label

1st Cycle

A3 (J)

F1 (mN)

to
Max
Load 1
st Cycle
A1 (mJ)

Sa chua

377.85

-0.00027

4.32

382.24

-0.00097

4.55

VINAMILK
Sa chua

BA V
Sa chua

287.25

-0.0043

3.11

Mean

349.11

-0.00055

3.99

Standard

53.61

0.00037

0.77

377.85

-0.00043

4.32

WELLYO

deviation
Median

Bng 6: Cc gi tr o c khi tin hnh th nghim.

Nhn xt.
Bn cht ca mu th nghim: lc tc dng ln b mt sn phm dng st lm
chng b y ln theo li thot. Phn dnh trn mt u d khi n di chuyn ln th hin
tnh dnh b mt ca sn phm.
Bn cht ca mu thi nghim l cc sn phm dng c c to ra t qu trnh
ln men lactic.
Kt qu th nghim cho thy cng l sn phm sa chua nhng gi tr lc ti a v
kt dnh ca mi nhn hiu khc nhau l khc nhau.
Lc cc i ca sa chua Ba V ln nht, nh nht l sa chua Wellyo. Do trong
qu trnh o, lc nn v thi gian nn c c nh nn s khc nhau v gi tr lc l do:
Lc ln kt ca cc phn t trong mu sa Vinamilk v Ba V ln hn, sn phm c hn
nn lc tc dng ln mu ln hn. Ngoi ra s khc bit v gi tr lc c th do nhit
cc mu th khc nhau lm nh hng n kt cu ca sn phm. Tuy nhin khc bit
ny khng gy ra sai s ng k do mu mua cng iu kin nhit v cc mu c
o lin tc.
kt dnh ca sn phm sa chua Wellyo ln nht, nh nht l sa chua
Vinamilk. S khc bit ny l do, bn cht sn phm, sn phm c nht cao th mc
kt dnh cng cao v ngc li.

 Cng l sn phm sa chua nhng mi cng ty c mt quy trnh cng ngh khc
nhau nn to ra nhng sn phm c cht lng khc nhau.

Bi 5: Phng php TPA

1. Mc ch th nghim:
Mc ch:
Phng php TPA l phng php m phng s dng thit b o lu bin thc
phm o cc lc: cng, gin, c kt, dnh b mt, gumminess v
chewiness. Cc lc ny c thng qua phng php phn tch cc peak trn th hai
ln nn.
L do chn mu th nghim:
Mu c s dng trong phng php ny c th l gi, ch, sn phm tht nu
vi thnh phn protein cao to cu trc bn, dai; mu c th l thch rau cu vi thnh
phn l cht to gel ng to cu trc dai, do, n hi. V kch thc mu, b mt tip
xc ca mu vi u o ln hn ng knh u o.
2. C s l thuyt v phng php o:
Gii thiu v phng php o:
Phng php TPA thuc nhm phng php m phng. tng ca phng
php ny l s dng 2 ln nn ln cng 1 im. Kt qu thu c l ng cong nn bao
gm lc v thi gian. T ta xc nh c cc thuc tnh nh: cng, gin, c
kt, dnh b mt, phc hi, gum, chewiness.
C s ca phng php
S dng u d nn ch 1 lc nn duy nht vi 2 ln nn ln cng 1 im ca sn
phm t xc nh c chu k nn bao gm lc nn v chu k nn, t chu k nn ta
tnh c thuc tnh ca sn phm nh: cng, gin, c kt, dnh b mt, phc
hi, gum, chewiness.
Mi lin h vi cc phng php khc
-

Mi lin h vi phng php nh gi cm quan: Phng php nh gi cm quan

cho bit cch nh gi ca ngi tiu dng i vi sn phm: tt, khng tt, thch hoc
khng thch. ng vi mi kt qu nh gi cm quan ta s c mt kt qu v phn tch

cu trc sn phm. Chng hn nh ngi tiu thch sn phm A, khi tin hnh phn tch
cu trc ta xc nh c sn phm A c cng l F1, c kt l A3. T gi ta c
th thit lp cng thc tnh ton sau cho sn phm phi c cng l F1, v c kt l
A3 bn ra th trng.
-

Mi lin h vi hm phng php xc nh hm lng cc cht trong thc phm:

Sn phm gi, ch l mt sn phm ca qu trnh to gel. H gel c to thnh do s ti

sp xp trt t cc phn t protein trong qu trnh ch bin l ch yu, ngoi ra s to gel
cn c to thnh do s c mt ca tinh bt, lipit. Tuy nhin thnh phn cc cht phi
c t l xc nh th mi to to c sn phm c cu trc t yu cu. Hay ni cch
khc to c sn phm ch c cng F1 v c kt A3 th lng tht (thnh
phn cha protein) v lng bt (thnh phn ch yu cha tinh bt) , lng du (thnh
phn ch yu cha lippit) phi cho vo vi lng tng ng l m1, m2, m3.
u im v nhc im ca phng php p dng.
u im:
-

D vn hnh, nhanh, gn, chnh xc.

C th cng lc xc nh c nhiu tnh cht ca thc phm.

C th c tin hnh hu ht cc sn phm dng gel.

Nhc im.
-

Chi ph u t ban u cao, i hi ngi vn hnh phi c hun luyn trong

giai on mi tip xc vi my.

Hng dn bng ting anh nn i hi ngi vn hnh cn c trnh tin anh.

Khng thay th c cho phng php nh gi cm quan.

3. Cch thc tin hnh:

Chun b mu
-

Tin hnh th nghim trn ba loi gi: gi la, gi b, gi th. Mi loi gi gm

hai mu s dng cho hai ln o.

tin hnh o, mi mu c ct nh thnh hnh ch nht, c chiu cao 2cm.

Cc mu ct nh c kch thc nh nhau.

 Cch thc vn hnh

-

Thao tc thc hin th nghim: Tin trnh th nghim c thc hin theo cc bc
sau:
Bc 1: Lp u d v gi vo thit b o.
Bc 2: t mu vo ng v tr trn gi , iu chnh u d tip xc vi b mt

ca mu.
Bc 3: Ci t cc thng s cn thit vi phn mm trn my vi tnh.
Bc 4: iu khin hot ng ca u d bng phn mm trn my vi tnh v thu
kt qu.
-

Cc thng s ci t cho phng php:

Vn tc vn hnh: 2mm/s
Chiu su nn ln 1: khng qu 50%

Dng c o:
u d s dng c ng knh rt nh so vi sn phm, nn xung 2 ln
4. Kt qu v tho lun:
Kt qu th nghim:

Hnh 7 th m t qu trnh nn ca sn phm gi heo

Bng 7 Gi tr o c mu gi heo
F1(N (F2)

Chewi

Adhesiv

(F2/

Gummi

Springi A1

A2(

(A2/

ness

eness

F1)

ness

ness

(mJ)

mJ)

A1)

(N*m

(A3) (J)

(rati

(F2*A2

SFb/SF

o)

/A1)

a (mm)

46.2

31.4

0.68

52.5

34.2

49.3

32.8

4.43

1.98

0.019

972

351

6.51

49.3

32.8

0.67

(N)

m)

(N)
Gi

18.1

16.9

75.68

heo 1

Gi

20.8

19.2

heo 2

Mean

19.5

18.0

Stand

1.93

1.65

3.6832 0.00016

0.00

ard

617

087

73

Media 19.5

18.0

78.29

80.89

78.29

-0.00031 0.93

-0.00054 0.92

-0.00042 0.93

11.51

12.56

12.04

6.58

6.44

6.51

0.74325 0.0958

0.65

0.67

Devia
tion

-0.00042 0.93

12.04

Hnh 8 th m t qu trnh nn ca sn phm gi b

Bng 8 Gi tri o c vi mu gi b
(F1)

(F2)

Chewi

(A3)

(F2/

Gummi

Springi

(A1)

A2(

(A2/

(N)

(N)

ness

(J)

F1)

ness

ness

(mJ)

mJ)

A1)

(N*m

(rati

(N)

SFb/SF

(ratio

m)

o)

a (mm)

Gi

16.9 15.68 72.87

b1

0.000

0.92

10.88

6.7

38.4

26.65 0.69

0.94

10.12

4.83

31.85 22.33 0.7

0.93

10.5

5.76

35.13 24.49 0.7

12
Gi

15.4 14.44 48.83

b 2

0.000
05

Mean

16.1 15.06 60.85

0.000
09

Standa 1.09 0.877 16.996

0.000 0.00

rd

05

Deviat
ion

12

31

85

0.53878 1.3231

4.625 3.055 0.004

31

35

85

Media

16.1 15.06 60.85

0.000

0.93

10.5

5.76

35.13 24.49 0.7

09

Hnh 9 th m t qu trnh nn ca sn phm gi th

Bng 9 gi tr o c mu gi th
(F1)

(F2) Chewi

(A3)

(F2/

Gummi

Springi

(A1)

A2(

(A2/

(N)

(N)

(J)

F1)

ness

ness

(mJ)

mJ)

A1)

ness
(N*m

(ratio (N)

SFb/SF

(ratio

m)

a (mm)

Gi

16.8

12.9 63.2

thu 1

0.00

0.77

7.92

7.98

37.95

23.1

0.61

003
Gi

10.9

10.4 58.11

thu 2

0.00

0.95

8.75

6.64

19.25

16.1

0.84

002
Mean

13.9

11.7 60.66

0.00
002

0.86

8.34

7.31

28.6

19.6
5

0.72

Stand

4.15

1.80 3.5967

0.00

0.12

ard

512

63

001

688

0.86

0.58684 0.9458

13.22

4.95

0.161

514

123

81

7.31

28.6

19.6

0.72

Deviat
ion
Media 13.9

11.7 60.66

0.00

8.34

002
Nhn xt
Gi heo l sn phm dng gel ca protein bin tnh, t k qu o ca 3 loi gi
trn ta thy rng s khc nhau v cu trc thnh phn ca gi heo, gi b v gi th v th
dn n s khc nhau v hng v, mi loi c hng v c trng ring.
Trc ht l gi heo cc thuc tnh v cng, dai, c kt, do, l ln
nht. cn nh nht l gi th, gi b l trung bnh. S khc bit ny l do thnh phn,loi
protein v cc lin kt ca chng( lin kt pro-pro, lin kt hidro,lin kt tnh in)
-

i vi gi heo v gi b
th ca 2 th nghim thu c c 2 ng cong tng i trng nhau, c bit

l trng nhau khong trung tm ca th cho thy chng ging nhau v thnh phn
cu trc. Tuy nhin i vi sn phm gi b th 2 ng cong khng c trng nhau
tng i khch nh i vi sn phm gi heo. iu ny c th c gii thch do s
khc nhau v bn cht ca nguyn liu lm nn sn phm.
-

i vi sn phm gi th.
Ta thy th ca sn phm gi th c s khc bit so vi 2 th ca 2 sn phm

trc. cao ca 2 peak li khc nhau. c bit l s chnh lch cao 2 peak phn
u ca th. S chnh lch ny c th do gi th cn c thm cc thnh phn khc nh
tai heo, da heo. Chng phn b dng rn trong khi gi. Do chng s gy ra nhng
peak lc khc nhau nh ta thy th.
Vi phng php TPA cho php ta c th la chn c loi gi ph hp s
dng.

Mc lc
Bi 1: Phng php m xuyn........................................................................................... 3
1. Mc ch th nghim: ................................................................................................ 3
2. C s l thuyt v phng php o: ......................................................................... 4
3. Cch thc tin hnh: .................................................................................................. 6
4. Kt qu v tho lun: ................................................................................................. 7
Bi 2: Phng php ct...................................................................................................... 13
1. Mc ch th nghim: .............................................................................................. 13
2. C s l thuyt v phng php o: ....................................................................... 14
3. Cch thc tin hnh: ................................................................................................ 15
4. Kt qu v tho lun: ............................................................................................... 16
Bi 3: Phng php nn .................................................................................................... 19
1. Mc ch th nghim: .............................................................................................. 19
2. C s l thuyt v phng php o: ....................................................................... 19
3. Cch thc tin hnh: ................................................................................................ 20
4. Kt qu v tho lun: ............................................................................................... 21
Bi 4: Phng php p n ............................................................................................... 25
1. Mc ch th nghim: .............................................................................................. 25
2. C s l thuyt v phng php o: ....................................................................... 26
3. Cch thc tin hnh: ................................................................................................ 28
4. Kt qu v tho lun: ............................................................................................... 30
Bi 5: Phng php TPA ................................................................................................... 33
1. Mc ch th nghim: .............................................................................................. 33
2. C s l thuyt v phng php o: ....................................................................... 33
3. Cch thc tin hnh: ................................................................................................ 34
4. Kt qu v tho lun: ............................................................................................... 35
Mc lc .............................................................................................................................. 40
Ti liu tham kho ............................................................................................................. 41

Ti liu tham kho

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L Ngc T, Gio Trnh Ha Sinh Cng Nghip, NXB khoa hc v k thut

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http://luanvan.co/luan-van/nhung-bien-doi-hoa-sinh-hoc-cua-trai-cay-trong-quatrinh-hinh-thanh-va-chin-2938/

http://vi.wikipedia.org/wiki/Chu%E1%BB%91i_ti%C3%AAu#cite_noteyhoccotruyen.htmedsoft.com-1

http://www.thaythuoccuaban.com/vithuoc/chuoi.htm

http://www.vissan.com.vn/product.php?&cid=3&start=75

http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1846/2

http://www.uq.edu.au/_School_Science_Lessons/9.100.3.GIF

http://vi.wikipedia.org/wiki/Chu%E1%BB%91i_ti%C3%AAu

http://luanvan.co/luan-van/nhung-bien-doi-hoa-sinh-hoc-cua-trai-cay-trong-quatrinh-hinh-thanh-va-chin-2938/

http://baotriem91tp.wordpress.com/2011/12/04/ch%E1%BA%A3l%E1%BB%A5a/