CNG NGH MI TRONG CH BIN C

TRA
TS. L Trung Thin & ThS. Nguyn Anh Trinh
Nhm c vn Cng ngh v i mi Sng to Thc Phm
(Food Technology & Innovation Experts)
Khoa Cng ngh Thc Phm, H Nng Lm Tp. HCM

HI THO
I MI SN PHM C TRA BN VNG: TIM NNG V CNG NGH
Cn Th, 26-10-2016 1
Nhm nghin cu c tra Nng Lm
Rt ngn qu
Tin trin qu trnh C tra xng khi
trnh tn cng
t cng sau cht

Thu nhn mu c

nh hng ca thi
im fillet n cht
Xc xch c tra
lng fillet

Gel c (c vin)

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Nhm nghin cu c tra Nng Lm

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 Thu nhn mu c tra

Ch bin 100 tn c mu thi ra l ~ 1,5 tn, lng nc dng

ra mu c 1,3- 1,5 m3 / tn c.
C thu c mu trc khi cho vo nc khng? Nu c th
c th to ra nguyn liu gi tr, gim nc thi v tc ng tiu
cc n mi trng.
 Thu nghim giao ng c hc
So snh phng dao ng, tc , bin
% so vi lng mu l thuyt trong c sng

80.00

70.00

60.00

50.00

40.00

30.00
C
20.00
n-15mm-220 ln/pht
10.00 d-15mm-220 ln/pht
0.00
0 30 60 90 120 150 180 210 240 270 300

5
 Thu nghim giao ng c hc
Khng lm thay i tin trin t cng sau cht ca c

100 c 1
90 ngang-15mm-220 ln/pht
80
70
60
ch s Ir

50
40
30
20
10
0

thi gian
Phi-l tin t cng vs. hu t cng

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Cht lng ming Fillet
co rt ming fillet khi bo qun lnh
20
Length reduction (%)

Pre-rigor, before freezing Post-rigor, before freezing

15
Pre-rigor, after thawing Post-rigor, after thawing
10

0
0 20 40 60 80 100 120
Storage time (h)

8
Cht lng ming Fillet
Gim khi lng ming fillet do r dch khi bo
qun lnh
4
Weight reduction (%)

3.5
3
2.5
2
1.5
1
Pre-rigor, before freezing Post-rigor, before freezing
0.5 Pre-rigor, after thawing Post-rigor, after thawing
0
0 20 40 60 80 100 120
Chilling storage time (h)

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Cht lng ming Fillet
Mu sc ming fillet

A. Tin t cng, cha lnh ng B. Tin t cng, sau lnh ng r

ng

C. Hu t cng, cha lnh ng D. Hu t cng, sau lnh ng r

ng 10
Cht lng ming Fillet
Drip loss (Mt do r dch sau r ng)

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Drip loss (%)

10

8 a

2 b

0
Pre-rigor Post-rigor

Thi im fillet

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Cht lng ming Fillet
Mt khi lng khi nu (liquid loss after cooking)

Tin t cng Hu t cng

Fillet ti 19.872b1.73 26.281a2.85

Sau lnh ng/r ng 23.341a2.66 (*) 24.941a3.56

(*) Cha bao gm drip loss

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Sy phun

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 Sy phun
Chuyn lng bt
D bo qun (thi gian di, iu kin thng, t khng
gian )
Lu gi gi tr dinh dng tt (coating)
D ng dng (nguyn liu b sung, vin nang, nn, ):
bt huyt, bt collagen, bt protein thy phn

Bt huyt Bt protein thy phn

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 Ti sao sy?
Tng hn s dng
a dng sn phm
Gim ph ng gi, bn qun, vn chuyn v phn
phi
Ci thin cm quan

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Vi sng/ Microwave processing

Non-ionizing Ionizing

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Tnh cht in mi ca thc phm
Th hin kh nng vt liu lu gi hoc tiu tn nng lng chiu
vo t sng in t. (Quyt nh lng sng chiu vo s phn
x, hp th bi vt liu hay truyn qua vt liu)
Hng s in mi phc hp

hng s in mi (th hin kh nng vt liu lu gi nng lng khi trong

trng in t)

hng s lc mt in mi (nh hng kh nng nng lng in trng

thnh nng lng nhit)
j s o ( tnh kiu hnh sin ca sng in t)

H s lc mt Tang = / : th hin kh nng vt liu hp th vi

sng

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Tnh cht in mi ca thc phm
Cng sut P (W)
Vi sng khng truyn su vo thc
phm m c (c hng s in mi
v h s mt in mi u tng i
cao)

dp l khi nim quan trng, thng

c dng nh gi liu mt
su truyn sng trng in t mt tn s c th no
c th cung cp kh nng gia nhit
tng i ng u vi mt thc
phm cho sn.
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Tnh cht in mi ca thc phm
C ch lc mt (gia nhit thc phm) chnh ti tn
s radio v vi sng ca thc phm l do dn in
ion v quay phn cc

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 Vi sng/ Microwave processing
ng dng
Sy kh (nhanh, tit kim nng lng), kt hp vi
sy kh truyn thng
Lm phng
R ng, tempering (rt nhanh, khng drip loss)
Nng (kh p dng)

Conveyorized microwave tempering tunnel to thaw 20

fish
fillets; 24 kW
 R ng v tempering
Phng php truyn thng
Dng kh, nc, hoc hi nc p sut chn
khng
Vi sinh vt pht trin do qu trnh di

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 R ng v tempering
Phng php truyn thng
R ng bng kh
Thi gian r ng 8 - 60 h
Nhit khng kh t mc 218C.
Tng m tng i gim mt khi lng thc
phm.
R ng dng kh bo
ha hi nc

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 R ng v tempering
Phng php truyn thng
R ng bng nc
Khi cn thi gian ch bin ngn (~ 1 3h)
Thc phm lnh ng c nhng vo tank
nc c nhit cao hn im lnh ng
ca thc phm
Nc cn thay lin tc duy tr nhit
thp v gim nhim v pht trin vi sinh vt

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 R ng v tempering
Phng php truyn thng
Tempering bng kh
Phng php truyn nhit chm
Thc phm lnh ng c cht trn pallet
trong phng iu chnh nhit trong khong
thi gian ph hp
Nhc im: Khi thc phm ngoi b mt
thng r ng trong khi cc khi bn trong nhit
cn thp hn nhit yu cu ch bin

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 R ng
R ng bng vi sng
u im:
Sng c hp th trc tip vo thc phm
phng php r ng rt nhanh
Gim 7 ln so vi truyn thng gim thi gian
ch bin (nu thc hin ti u khng gy nh
hng ng k n cht lng thc phm)

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 R ng bng vi sng
Nhc im:
Khng ng dng c tt c sn phm (do bn
nhit ca sn phm khc nhau)
Tc r ng ph thuc nhiu yu t nh tnh
cht nhit (thay i theo nhit , hnh th khc
nhau, tnh ng nht ca thc phm)
Kh ti u ha. H s lc mt ca nc gn 12
trong khi ca l 0,003 (ngha l hu nh
khng nhy vi nng lng vi sng) nng cc
b

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 Tempering bng vi sng
Gim chi ph ch bin v khi cn th temper
nhanh chng
Khng cn phng temper
Gim thi gian ch bin
Khng mt r dch (drip los)

915MHz microwave batch machine: from - 20 915MHz microwave batch machine: from -
to -4/-2 C to temper; 800400 kg/h.
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20 to -4/-2 C to temper; 14002000 kg/h
Chiu x thc phm/ Food
irradiation

Non-ionizing Ionizing

28
 nh ngha
L x l vt l trong thc phm c chiu vi bc
x in, in t m bo s lnh tnh v ko di
hn s dng ca thc phm

K hiu quc t ca thc phm chiu x

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 Ngun bc x c dng trong thc
phm
Tia Gamma
To ra bi cht phng x (gi l ng v phng x) khng tt c
cobalt-60 (60Co), 1.17 v 1.33 MeV
cesium-137 (137Cs), 0.662 MeV
Chm tia Electron
To ra trong my gia tc ( tc gn bng tc nh sang)
Nng lng lng t cao nht l 10 MeV
Tia X (hoc bc x hm)
To ra bng my gia tc
Nng lng lng t cao nht ca cc electron l khng cao hn 5 MeV

Tia Gamma v tia X l mt phn bc x in t trong dy ph bc x, c th

xuyn vo thc phm vi chc xentimet (chm tia electron khng m
xuyn su)

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 Gamma rays
Qu trnh

31
 Gamma rays
Qu trnh
Tc v thi gian lu phi thay i theo thi
gian v lng cht phng x gim theo thi gian,
hoc khi thm mi cht phng x.
Khng lm cho thc phm thnh cht phng x
(nng lng gii hn)
Khi khng dng, thanh 60Co c cho ngp xung
h nc su ~ 6m.

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Electron beam

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 Liu lng chiu x
Lng nng lng hp th bi thc phm khi
c chiu trng bc x.
n v o quc t l Gray (Gy).
1 Gray ~ 1 joule nng lng c hp th trn 1
kg thc phm chiu x.

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 Liu lng chiu x
Cc liu thp( < 1 kGy)
c ch ny mm ca cc loi c no nh khoai ty v
hnh
Dit cn trng v k sinh trng trong tri cy v rau
Lm chp cc qu trnh sinh l (qu trnh chn) ca tri cy
Cc liu trung bnh (1 10 kGy)
Loi b vi sinh vt gy h hng/ gy bnh
Ko di hn s dng ca thc phm
Cc liu cao (10 50 kGy)
Kh nhim tho mc, gia v v nguyn liu thc phm
c sn phm bn (tit trng)

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Quy nh

36
 Quy nh
Vietnam

37
 Quy nh
Vietnam

38
 Quy nh
Vietnam

39
 u im v cc gii hn
u im
Bo qun thc phm ti mc no , hiu qu trong
kim sot vi sinh vt gy h hng thc phm
Kh nhim vo thc phm ca vi khun gy bnh, nm men,
nm mc, v cn trng
Kim sot qu trnh gi v ny mm ca rau qu ti
C th thay i thnh phn ha hc ci thin cht lng
Khng sn sinh gc c trong thc phm
Lu gi gi tr dinh dng ca thc phm
Duy tr cht lng cm quan hay c th to ra cht lng
nhn chung tt hn cc cng ngh khc

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 u im v cc gii hn
u im
Kh nng thay th cc x l ha hc:
Nitrite trong cc sn phm tht p mui c th c s dng
gim li khi thc phm c chiu x
Chiu x l phng php thay th hiu qu ca xng ha hc:
ethylene dibromide, methyl bromide, v ethylene oxide
Chiu x c th p dng cho thc phm trong gi nh cng
nh khi ln, trng thi lnh ng hay nhit phng,
(Chiu x l phng php bo qun duy nht dng c
c hot vi sinh vt gy bnh nh Salmonella trong thc
phm ng lnh).
X l trong nhiu trng hp c thc hin sau bao gi v
nh vy trnh c ti nhim

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 u im v cc gii hn
Cc gii hn
Khng phi thc phm no cng ph hp chiu x
Some fruits may soften and discolor after being irradiated
Shell eggs cannot be irradiated to inactivate Salmonella:
because the viscosity of egg whites becomes unacceptable
Milk acquires an unpleasant taste when irradiated:
susceptible to oxidative flavor changes during treatment
Many food products (e.g., meat, chicken, fish) present
threshold irradiation doses for organoleptic alterations. Some
of the organoleptic alterations can be offset if the food is
irradiated in the frozen state.
Certain protein foods are flavor-sensitive to irradiation and
develop off-flavors.

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 u im v cc gii hn
Cc gii hn
Loi b vi sinh vt gy h hng nhng khng th che du
hng v v mi v khng tt nu thc phm b hng
Chiu x liu thp khng tiu dit ht bo t vi khun (cn
iu kin bo qun/ ng gi ph hp)
Cc loi sinh bo t khng chiu x cao, nh Clostridium
botulinum, c th sng st liu chiu x ti a c s dng
cho thc phm
Mt cc vitamin: Tht s th mt mt t hn cc qu trnh x
l nhit. Vitamin C nhy nht, Niacin, thiamine, riboflavin
and beta carotene (provitamin A) are relatively stable.

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 u im v cc gii hn
Cc gii hn
Thiu kh nng c ch enzyme trong thc phm, thm
ch vi liu cao tit trng thng mi
kt hp vi cng ngh ro cng khc, v d x l chn
nh c hot enzyme ni ti
Nhc im ln nht ca chiu x thc phm l tn gi
ca n
Vt liu bao gi dng cho chiu x phi tun theo quy
nh
Tnh cht bo v ca vt liu phi chu c chiu x
Khng truyn cht c v mi v khng mong mun vo thc
phm

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 References
Moy, J. H. (2005). Food IrradiationAn Emerging Technology. In: Novel Food Processing
Technologies. Ed: Gustavo V., Barbosa-Cnovas, G.V., Tapia, M.S.;,Cano, M.P., Martn-Belloso, O. &
Martnez, A. Marcel Dekker
Lacroix, M. (2005). Irradiation of Foods. In: Emerging technologies for food processing. Ed: Sun, D.-W.
Elsevier
Barbosa-Cnovas, G.V., Pothakamury, U.R. & Palou, E. (1998). Nonthermal Preservation of Foods .
Marcel Dekker, Inc.

45
Cng ngh lc mng

Dr. Thien Trung Le

Faculty of Food Science and Technology
Ho Chi Minh City Nong Lam University
Cc loi phn tch dng mng

Cc qu trnh iu khin bng p sut

Vi lc

Siu lc

Lc nano

Thm thu ngc

Cc loi phn tch dng mng

MF
Kch thc l: 20 - 0.1 um
p sut xuyn mng (TMP): 3 bars
UF
TMP: 3-7 bars
Qu trnh tch: da vo ng knh phn t v mt phn ph
thuc vo in tch ca phn t v i lc ca chng vi mng
NF
TMP: 10 30 bars
Qu trnh tch: Da vo kch thc v in tch phn t. Vi
mng c tch in m: trnh cho qua cc ion m in tch cao cao
hn
Cc loi phn tch dng mng

RO

Qu trnh tch: da vo ta ca nc v tan rt thp ca

cu phn khc trong mng
L thuyt th ch cho php nc i qua ngc li vi p
sut thm thu TMP cao: 10 75 bars
Thng thng ngn khng cho qua 95% NaCl
Lc mng tip tuyn
Kiu lc

Lc vung gc Lc tip tuyn

Vt liu mng

Hu c: r, a dng kch thc l, thi hn ngn

V c (gm ceramic v kim loi): t tin, khng
c mng l nh (ch yu l MF), thi hn s dng
di
Ceramic membrane
Anodized aluminium membrane (trade name ANOPORE), pore size 0.2 m

Microsieve
M un mng

1. Mng bng phng

Khung bng
M un mng

1. Mng bng phng

Cassettes mng (Millipore)
Narrow feed channel
scale up linearly easily
M un mng

2. M un ng
M un mng

3. M un ng dt
M un mng

4. M un si rng
Membrane modules
Cc ng dng
C c dng vd UF v RO thay th cho b hi dng nhit hoc chng ct. Nu
dng NF th va c c va loi khong mt phn
Phn tch kt hp vi c c dng vd MF v UF thay cho ly tm, tch trng
lc hay chit trch dng phng php ha hc
Thanh trng v tit trng lnh loi vi sinh vt thay th cho x l nhit hoc
dng cht bo qun, v d MF cho sa gy v UF cho dch qu
Loi b tp cht nh MF gn trong beer v ru thay th cho phng
php hc truyn thng vi cht tr lc
Tinh khit nc x l nc thi. Ty loi mng dng m nc c x l c
th c ti s dng cho mt s khu trong qu trnh nh dng ra, hay
cung cp ni hi
Thu hi cc cu phn c gi tr trong ph phm hoc nc thi t hot ng
ch bin
TLTK

Koen Dewettinck and Thien Trung Le (2011). Membrane separations. In: Alternatives to
Conventional Food Processing. Ed: Andrew Proctor. RSC.
Munir Cheryan (1998). Ultrafiltration and Microfiltration Handbook, Second Edition, CRC.
Richard W. Baker (2004). Membrane Technology and Applications. Wiley.
Brainerd, E.L. (2001). Caught in the crossflow. Nature, 412, 387-388.
Bylund, G. (1995). Dairy Processing Handbook. Tetra Pak Processing Systems AB, S-221 86 Lund,
Sweden.
Cheryan, M., & Alvarez, J. R. (1995). Food and beverage industry applications. In: Noble, R. D., &
Stern, S. A. (Eds.), Membrane separations technology: principles and applications. Elsevier,
Amsterdam.
Hansen, R. (1985). Evaporation, membrane filtration and spray drying. In: Milk Powder and
Cheese Production, Technical Food and Dairy Publishing House, Sweden.
James, B.J., Jing, Y., & Chen, X.D. (2003). Membrane fouling during filtration of milk - a
microstructural study. Journal of Food Engineering, 60, 431437.
Sharma, R. Membrane Filtration. Oz Scientific. http://www.ozscientific.com/
Wagner, J. (2001). Membrane Filtration Handbook. Osmonics Inc, Minnesota, USA.
 Thy phn
Trong h thng tiu ha ngi
Pepsin
Protein peptides
pH 2

Tryp + Chymotripsin Smaller peptides

Peptides
pH 7.5 ~ 8.5 Amino acids

ng dng cng nghip

Dch thy phn/ Protein
Protein
hydrolysate

64
 Ti sao thy phn?
Tng bioavailability (nc ung tng lc)
To peptit c hot tnh sinh hc (Bioactive
peptides = khng oxi ha, khng vi sinh vt)
Ci thin v (nc mm, sauce nm, dn d thc
n vt nui)
Ci thin tnh cht cng ngh (tng ha tan,
gim nht)

65
Sy lnh ng/ Freezed drying

66
 Khi no sy lnh ng?
Sn phm/nguyn liu gi tr cao (protein trch t
mu, bioactive peptides ng dng y hc, m
phm, thc phm chc nng)
C cc thnh phn qu nhy nhit
Cn lu gi gi tr cm quan, cu trc
Cn sn phm hp th nc (ha tan) nhanh

67
Cht bo

Bo c tra

68
Ch bin bo/ Fat modification
Phn on/ Fractionation (nhit nng chy cao
v thp)
Trao i v tr acid bo/ Interesterification
Hydrogen ha/ Hydrogenation lm no, cng

69
Fractionation

70
Fractionation

71
i ha cht bo/ lipid deterioration
Do thy phn/ Lipolysis
Do oxy ha/ Oxidation
Oxi ha kch thch bi:
Oxy
nh sng
Nhit
Ion kim loi (mu c)

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 CHN THNH CM N

Email: le.trungthien@hcmuaf.edu.vn Email: natrinhvn@yahoo.com

T: 0937644377 T: 0903134880

https://sites.google.com/site/ltthgroup/

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