HANOI UNIVERSITY OF SCIENCE AND TECHNOLOGY

SCHOOL OF BIOTECHNOLOGY AND FOOD TECHNOLOGY

Center for Training and Food Products Development

Experiments

Course name: Introduction to Food Technology

 Practice 1: Study on equipment and equipement operation in Center for
training and food products development

1. General introduction
2. Learning the structure and operation of some equipment
- Hammer Mill (Nghiền trục)
- Screw type continuous cooker (Gia nhiệt trục vít)
- Pulper (Máy chà)
- Double jacket tank (Nồi hai vỏ)
- Liquid piston filling machine
- Boiler (Nồi hơi)
- Infrared roasting machine (Thiế t bi ̣rang hồng ngoại)

REQUIREMENT:
After attending the Practice 1 course, students have to:
- Understand the structure and operation principle of equipment
- Learn about manual of equipment
- Understand the purposes of mechanical and thermal processes
 Practice 2: Manufacturing of fruit and vegetable product at pilot scale
I- Materials, equipment
1. Materials:
- Tomato: 10kg.
- Red Chili: 2 kg
Tomato and chili are ripe, red color, not rotten
Ingredients: Pepper, garlic, modified starch, monosodium glutamate (MSG), sugar,
salt, acetic acid

2. Equipment

Boiler Blender
Hammer Mill pH meter
Screw type continuous cooker Refractometer (khúc xạ kế)
Double jacket tank 4-digital analytical balance
Pulper 1kg scale balance
Liquid piston filling machine

3. Tools:
Funnel Plastic basket
500 ml beaker Spoons and ladles
Glass bottle and lid
Inox pots
Inox knife
Plastic buckets
II- Chili sauce processing flowchart

Tomato, chili

Sorting

Washing and cutting

Milling

Cooking (800C, 5s)

Peel and seed removal Starch

Sugar, NaCl, SMG, Heating (1000C, 2-5min) Mixing with water

Cooling (700C)

Filling bottles

Closing bottles

Chili sauce
Step 1: Equipment cleaning
Step 2: Manufacturing of chili sauce
 Select fresh tomatoes and chili and wash them to reduce microbial load
 Cut tomatoes into halves or quarters. Chilies were stalked.
 Crush the tomatoes and chilies by hammer milling machine.
 Crushed mixture is heated immediately by a screw type continuous cooker at 800C
for 5 seconds and then separate skin and seed by pulper
 Sieved mass is weighed and poured to double jacket tank before heating (slow
simmer under agitation). Determine the dry matter (Brix) using a refractometer
and then adjusted the solution until the dry matter reaches 40 Brix
 Ingredients are weighed according to formula:
Ingredient (%) Ingredient (%)
Salt 3 Garlic 2
Sugar 7 Pepper 0.2
MSG 0.15 Acetic acid 0.8
Modified starch 3.5
Note: Garlic, pepper are grounded and soaked in acetic acid for 15min (extract
solution). Using extract solution to adjust pH and enhance flavor.
 Add sugar, salt and extract solution to the mixture.
 Add gradually the modified starch that was mixed in a little amount of water. The
quantity of modified starch will vary according to the consistency of the tomato
and chili mixture. Ensure that the modified starch is fully dissolved in the mixture
to avoid lump formation during heating/cooling/storage. After heating, the
obtained solution is named “pure”.
MH2O = 1.5 x Mstarch (g)
 Empty bottles and lids are cleaned and pasteurized in hot water of 1000C for 1-2
min. And then, fill hot pure in pasteurized glass bottles by liquid piston filling
machine, leave a headspace of 1cm and immediately close the bottles.
 Step 3: Equipment and workshop cleaning
After attending the Practice 2 course, students have to:
- Understand the purposes of mechanical and thermal processes
- Analysis factors effecting product quality.
 Practice 3: Manufacturing seed product on infrared roasting equipment
I- Material, equipment :
1. Materials :
Sunflower seeds: 5kg
Sunflower seeds have uniform size. Eliminate damaged seeds
2. Equipment
Infrared roasting machine
5kg scale balance
3. Tools
Plastic buckets
II. Processing flowchart:

Sunflower seeds

Selecting and Sorting

Washing

Roasting (115-1200C, 15-25min)

Incubating t

Cooling

Packaging Plastic package

Roasted sunflower
seeds
Step 1: Equipment cleaning
Step 2: Manufacturing of roasted sunflower seeds
 Select uniform size peanuts. Eliminate rotten, moldy seeds.
 Seeds are washed several times to remove dust and damaged seeds that are float
on the water surface.
 Setting roast model: Temperature: 115-1200C, time: 15-25min
 Turn off power and incubate seeds in roasting machine for 5-10min to make the
seeds crunchy.
 Turn on the ventilation fan before opening the discharge (output) door.
 Package roasted sunflower seeds in plastic bag.
Step 3: Equipment and workshop cleaning
* REQUIREMENT:
After attending the Practice 2 course, students have to:
- Understand the purposes of mechanical and thermal processes
- Analysis factors effecting product quality.