Professional Documents
Culture Documents
MSSV
Nhim V
- Bo co bi 1.
Mai Hu Tr
10038361
Nguyn Th Trinh
10041181
Bo co bi 2.
L Phng Thy
10046671
Bo co bi 3.
Nguyn c Uyn Th
10058331
Bo co bi 4.
L Tng Vi
10035231
Nguyn Th Nh Trang
10041611
Bo co bi 5.
BO CO TH NGHIM
MC LC
1
1.2
NI DUNG BO CO ...................................................................................................................14
2.1
2.1.1
2.1.1.1
Mc ch th nghim: .................................................................................................14
2.1.1.2
2.1.1.3
2.1.2
2.1.2.1
2.1.3
2.1.3.1
2.1.3.2
2.1.3.3
Mi lin h gia phng php o bng thit b v phng php cm quan: [3] ........19
2.1.3.4
2.1.4
2.1.4.1
2.1.4.2
Dng c o:................................................................................................................21
2.1.4.3
2.1.5
2.1.5.1
Kt qu th nghim: ...................................................................................................22
2.1.5.2
2.1.6
2.2
2.2.1
Mc ch th nghim .........................................................................................................27
2.2.1.1
2.2.1.2
Mu ............................................................................................................................27
2.2.1.3
2.2.1.4
Cc yu t nh hng n kt qu .............................................................................29
2.2.2
2.2.2.1
BO CO TH NGHIM
2.2.2.3
2.2.2.4
2.2.2.5
2.2.3
2.2.3.1
2.2.3.2
2.2.3.3
Dng c o .................................................................................................................31
Kt qu v tho lun..........................................................................................................31
2.2.4
2.3
2.2.4.1
Kt qu th nghim.....................................................................................................31
2.2.4.2
2.3.1
2.3.1.1
L do chn mu .........................................................................................................34
2.3.2
2.3.2.1
2.3.2.2
2.3.2.3
2.3.2.4
2.3.2.5
2.3.3
2.3.3.1
Chun b mu .............................................................................................................36
2.3.3.2
Kt qu v tho lun..........................................................................................................36
2.3.4
2.4
2.4.1
2.4.1.1
Mc ch th nghim: .................................................................................................38
2.4.1.2
2.4.1.3
2.4.2
2.4.2.1
2.4.2.2
C s ca php o: ....................................................................................................40
2.4.2.3
BO CO TH NGHIM
2.4.3.1
2.4.3.2
2.4.4
2.4.4.1
Kt qu th nghim: ...................................................................................................41
2.4.4.2
2.4.5
2.5
2.5.1
Mc ch th nghim .........................................................................................................44
2.5.1.1
2.5.1.2
2.5.1.3
Tnh cht ca cc sn phm thch rau cu: vi thnh phn nh trn, cc sn phm
thch c dai, do, n hi...,thch hp cho vic s dng phng php TPA xc nh cu
trc ca thc phm. ......................................................................................................................44
2.5.2
2.5.2.1
2.5.2.2
2.5.2.3
2.5.2.4
2.5.3
2.5.3.1
2.5.3.2
2.5.4
Kt qu v tho lun..........................................................................................................50
2.5.4.1
Kt qu th nghim: ...................................................................................................50
2.5.4.2
BO CO TH NGHIM
LI CM N
--------------Trc ht, tp th nhm chng em xin gi li cm n chn thnh n:
1. Trng i hc Cng Nghip thnh ph H Ch Minh cng vi Vin cng ngh sinh hc thc
phm to ra mt mi trng hc tp c c s vt cht rt tt cho chng em hc hi v
nghin cu.
2. Th vin trng i hc Cng Nghip cung cp cho chng em nhng ti liu tham kho qu
bu cng vi nhng phng hp nhm hin i.
3. Sau cng, Nhm chng em xin gi li cm n chn thnh n thy Ths Dng Vn Trng
tn tnh ch bo chng em trong qu trnh hc tp v gip chng em hon thnh bi bo co
ny.
Mc d c gng rt nhiu, nhng do kh nng, thi gian v khun kh ca trang giy c
hn nn khng th no trnh c nhng sai st. Chng em rt mong nhn c kin ng gp
ca thy bi bo co c hon thin hn v chng em rt kinh nghim cho nhng bi bo
co sau ny. Nhng ch bo ca thy nhm s tip thu vi lng bit n su sc nht!
Nhm sinh vin thc thin
BO CO TH NGHIM
LI NI U
Hin nay t nc ngy cng pht trin, nhu cu ca con ngi cng ngy c nng cao.
Trong nhu cu v n ung l c con ngi quan tm nht. Ngy xa mi ngi ch quan tm
l lm sao c n no l , nhng by gi khng ch c nh th m cn phi c n ngon. Chnh
v th m ngnh cng nghip thc phm nc ta ngy mt pht trin.
Hin nay trn th trng Vit Nam xut hin rt nhiu sn phm, a dng t mu m cho n
cht lng. Nhng trong quan trng nht l v mt cht lng. V vy m vn ny c kim
tra nghim ngt ngay sau khi sn phm c sn xut ra. Cc sn phm ny c kim tra v mt
hng v, cu trc v hnh thc bn ngoi ca sn phm v y l ba yu t chnh quyt nh sn
phm c c chp nhn trn th trng hay khng. Nhng trong quan trng nht vn l mt cu
trc v:
BO CO TH NGHIM
TNG QUAN
Gii thiu v thit b c l instron
BO CO TH NGHIM
frame ready: Khi my tnh v thit b kt ni thnh cng, trong qu trnh lm vic, n
lun sng.
BO CO TH NGHIM
Phn mm ca my c l INSTRON
Mt s nt c bn trn mn hnh:
Ty theo nt m ta chn mn hnh chnh, ta s thy cc thanh chc nng khc nhau l test,
method, report, admin.
Test tab: Nu ta chn nt Test, c 4 mc l test, method, report, admin s xut hin v ta
chuyn i qua li gia cc mc bng cch nhn vo tn ca mc .
BO CO TH NGHIM
Test Button: Nhn nt ny khi ta mun tin hnh th nghim vi mu. Phn mm s trnh din
mt lot cc mn hnh khc ta chn phng php kim tra, t tn cho mu v bt u th
nghim.
1.2
BO CO TH NGHIM
Dng gel: Thng c tnh do, i khi n hi, c c v nng chy khi nhit ca
ming (gel protein, gel gelatin, gel pectin, gel tinh bt)
-
Dng tp hp cc t bo trng nc, cht lng s gii phng ra khi nhai (qu v rau mng
nc, mt s tht)
-
Dng 4: Kt cu tp hp cc t
Dng 3: Kt cu dng
bo trng nc
si protein
11
BO CO TH NGHIM
Dng 8: Kt cu xp
BO CO TH NGHIM
sn phm thc phm hay to ra nt c trng ring cho cc sn phm thc phm. Mi mt thnh phn
trong nguyn liu ch bin thc phm c rt nhiu tnh cht khc nhau nh kh nng to bt, kh nng
to gel, kh nng to mng kh nng nh hov nhng kh nng ny li c to nn t tnh cht
chc nng ca chng. Tuy nhin, cc tnh cht ny khng phi hon ton c lp. Chng hn nh s
to gel ca protein khng nhng bao gm nhng tng tc protein protein m cn bao gm cc
tng tc protein nc hoc nht v ho tan ph thuc ln nhau v ph thuc cc tng tc
protein protein v cc tng tc protein nc.
13
BO CO TH NGHIM
NI DUNG BO CO
2.1
2.1.1
2.1.1.1 Mc ch th nghim:
Dng o cng ca mu sn phm tc l o kh nng chng bin dng do hoc kh nng ph
hy gin lp b mt di tc dng ca mi m.
Sn phm dng y c th l:
- Rau qu (chui, to, l,...)
- B v magarine
- Pho mat
- Ko cao su
- Ko dng gel.
Trong trng hp thu mua tri cy vn chuyn i tiu th xa hay xut khu, vic nm vng din
bin ca qu trnh chn tri cy thu hoch ng lc, p dng cc bin php h tr k thut cho tri
cy chn ch ng... L iu cn thit gim hao ht v m bo an ton thc phm. Vy nn vic
kim tra tnh cht ca sn phm trong sn xut rt cn thit.
14
BO CO TH NGHIM
BO CO TH NGHIM
Brulle (1893) dng nguyn tc tng t o cng ca b, v Sohn (1893) gii thch r qu trnh
cn thit t kt qu tip theo vi thit b ca ng. Th nghim ny c pht trin thnh kim
nghim cng ca b Van Doorn. Gio s Morris, bang Washington tin hnh th nghim m
xuyn u tin cho nhng sn phm nng sn nm 1925.
Trong th nghim, thc hin m xuyn theo Magness Taylor, Chatillon, v EFFG-GI gii thiu
phng php m xuyn trn tht. Cc thit b m xuyn l cc thit b s dng lc ti a. Thit b
thuc lai mt u o n l Magness Taylor, Chatillon v EFFG-GI, hay dng a u o nh Thit b
o mm Armour, Thit b o cu trc Christel, v Thit b o chn, thnh trng. Cc thit b o
m xuyn c th c phn lai theo c im lc p dng. Tc o c nh trc cho nhng
thit b o lc.
2.1.3
C s ca php o m xuyn:
BO CO TH NGHIM
qu ca php o d nhin khng chnh xc. khc phc vn ny ta c th s dng hnh bn phi,
dng mt u c ng knh bng 1/3 so vi ng knh mu.
2.1.3.2 C s ca php o cu trc:
Trng hp
Hnh minh ha
17
BO CO TH NGHIM
Nhn xt:
u tin xem xt trng hp ca ng A, B, C:
Giai on u: ta thy cc ng loi cong A, B, C u c s tng nhanh tc m xuyn trong
khong thi gian ngn. Trong giai on ny do thc phm vn cha chu tc ng ca u do
nn cu trc ca mu vn cn nguyn vn. Giai on ny kt thc khi u d tip xc thc
phm (mu) v giai on ny c gi l giai on bin dng ban u.
Giai on 2: xut hin khi u d xm nhp vo mu. im quan trng nht ca th nghim ny
l im th hin ngay lp tc trn biu khi u d m xuyn qua thc phm nhng khng
lm ph v hoc nghin nt mu.
Giai on 3: xut hin khi lc tc ng thay i khi m xuyn qua thc phm.
Da vo yu t ny ta c th chia tch cc ng cong m xuyn theo ba loi c bn:
- ng cong A: lc tc ng tip tc tng khi qua im bin dng ban u. ng cong dng
ny l c trng ca qu to va hi.
- ng cong B: lc ny l khong khng i sau khi u d tip xc vi mu. ng cong dng
ny l c trng ca qu to c lu tr trong kho lnh trong mt thi gian v hoa qu
chn mm chng hn nh o v l. Tng qut ln chng c trng cho cc loi qu kh, mm
v kt cu i phn lng lo.
- ng cong C: lc gim tc dng khi u d tip xc vi mu. ng cong dng ny thng
c tm thy vi rau sng.
Cui cng ta xem xt v trng hp ca ng cong C, D:
18
BO CO TH NGHIM
- ng cong D thu c khi o mt s tnh cht trn bt nho (dough) v whipped. ng cong
D cng ging nh ng cong A nhng n khng c s thay i t ngt trong dc m thay
vo l s thay i t t v dc. V im bin dng ban u c th c xc nh bng s
ngoi suy hai ng thng t hai phn ca ng cong D. V vy ng cong D c coi nh
l mt trng hp c bit ca ng cong A.
- ng cong E thu c khi o mt s tnh cht trn bt nho. ng cong ny cho ta thy
khng c im bin dng u, c bn ging nh mt cht lng nht v v vy chng khng ph
hp im kim tra bng phng php m xuyn do kt qu khng c ngha.
2.1.3.3 Mi lin h gia phng php o bng thit b v phng php cm quan: [3]
C th con ngi cm nhn cu trc qua cc gic quan nh thnh gic, th gic v xc gic. Vic
cm nhn cu trc thc phm ca con ngi thng qua cc c quan t bo da, cc dy thn kinh t do.
Trong , khi cm nhn bng ming, ng vai tr quan trng l nhng c quan t bo xc gic trong
vm ming cng v mm, li, li v mng bao quanh rng; c cc dy thn kinh v cng quan
trng trong nhng c v khp ming. Nhng tn hiu t nhng dy thn kinh ny cung cp thng tin
v v tr quai hm ming, s cng v chiu di c. Trong khi , cc thit b phn tch da vo b
chuyn i chuyn nhng s o lng vt cht, vt l thnh nhng tn hiu in hoc tn hiu c th
nhn thy; nhng tn hiu ny c th thu c ngay hoc cung cp cho thit b ghi nhn d liu. Thit
b o c ph thuc vo loi phng php kim tra s dng. iu quyt nh loi phng php kim
tra c p dng l tnh cht hnh hc ca mu kim tra v vic mu c gi nh th no. Cc php
kim tra thc hin trn nguyn liu rn hoc dai th thng c lm di lc p, trt, xon v cng.
B chuyn i ny thng cho mt kt qu tuyn tnh c th c trng cho nhng c tnh vt l. Tri
li, s cm nhn ca con ngi li ph thuc vo hin tng tm sinh l m thng c khuynh hng
khng tuyn tnh. Nhng yu t nh nhit thng nh hng ln trng thi lu bin do nhng
thit b o nhng thng s nh vy s c ci t nhit chnh xc v n nh. Trong khi , qu
trnh xy ra trong ming khi n li khc. Thn nhit ca con ngi l 37oC, cc thc phm c a
vo ming him khi cng mt nhit do trong ming thng xy ra s thay i v nhit m
c th dn n thay i tnh cht vt l ca thc phm. V d chocolate iu kin 20oC trng thi
rn nhng khi cho vo ming, vi thn nhit ca c th s lm cho chocolate tan chy. Ngoi ra, s c
mt ca nc bt trong ming lm ha tan nhng nguyn liu tan trong nc. C khong 1,5 lt nc
bt c tit ra mi ngy. Trong nc bt c cha enzyme tiu ha (amylase) cng nh nhng protein
v polypeptide khng ph bin. Nc bt hot ng nh mt cht bi trn hay dung mi lm cho cc
thc phm b ha tan v v ra trong qu trnh nhai. Trong khi , hu ht cc thit b kim tra tnh cht
lu bin khng c iu kin cho cht bi trn ln mu trong qu trnh kim tra. Tc di chuyn
19
BO CO TH NGHIM
ca hm v li trong ming l mt yu t gii hn trong vic cm nhn cu trc thc phm ca chng
ta. Ty thuc vo loi thc phm v ngi th m mi ngi c tc nhai khc nhau, thm ch vi
cng mt loi thc phm, mt ngi th th t khi bt u b thc phm vo nhai cho ti khi c th
nut c thc phm tc nhai cng khc nhau. Hot ng nhai kt hp vi vic tit nc bt
lm v thc phm cho n khi c th nut c. R rng y l mt qu trnh ph thuc vo thi gian
v bn cht ca thc phm do cu trc ca thc phm s thay i. Cu trc ca thc phm c th
sinh ra l do s kt hp ca nhng thuc tnh vt l trong khi my khng th o cng mt lc nhiu
thuc tnh.
2.1.3.4 u Nhc im ca phng php m xuyn:
u im:
- Thit b tng i d vn hnh v cho kt qu nhanh chng, chnh xc v tin cy cao;
- Thao tc thc hin n gin (kt hp gia tay v my);
- C th s dng hu ht cc ni;
- Kt hp c vi my vi tnh cho kt qu c th v th hin biu .
- Hn ng lin tc v khng hn ch s lng kim tra mu.
- Phn bit nhanh chng cc mu. D cc mu c cu trc (hnh dng v kch thc) khc nhau
nhng cng bn cht (ging, loi,..) my vn th hin r rng lc tc dng cho tng loi mu.
- S dng trn nhiu loi thc phm khc nhau, cho bt k hnh dng hay kch thc nm trong
gii hn cho php ca thc phm, ch cn la u d thch hp. Trong phng php m xuyn
ta c chn loi u d khc nhau, t u d c ng knh 0,05mm dng o chc ca
vch t bo n u d c ng knh 50mm o chc ca bt.
- Thch hp cho thc phm khng ng nht v mi khu vc trn thc phm c m xuyn
ring l. V d, trong mt thanh socola hnh nhn, nho kh v go xp mi phn c th c
o ring bit. Trong khi hu ht cc php o khc o trn ton b cu trc thc phm d thc
phm khng ng nht.
Nhc im:
- Ch nh gi c 1 thuc tnh nht nh ( chc, cng, rn).
- Khng c kh nng o cng mt lc nhiu thuc tnh ca 1 sn phm cn nh gi nh nh gi
cm quan.
- Khng c kh nng d on c tnh cht cm quan.
- i hi phi c kinh ph u t.
20
BO CO TH NGHIM
Mu chui s
Mu chui cau
2.1.4.2 Dng c o:
u d loi que m xuyn phng, c ng knh l 0.52cm.
u d Magness Taylor
Khay
21
BO CO TH NGHIM
2.1.5
Tc di chuyn u d = 5mm/s
Khong ng i = 55mm
Kt qu v tho lun:
2.1.5.1 Kt qu th nghim:
ng knh cu u d: d = 50 mm
Din tch u d:
22
BO CO TH NGHIM
Specimen 1 to 2
6
4
Specimen Name
Chuoi Su1
Chuoi Su2
0
-2
0
Time (sec)
Specimen label
Maximum
Load (N)
Extension at
Maximum Comp.
load (mm)
Time at Maximum
Comp. load (sec)
Chuoi Su1
4,61
-3,92
0,78
Chuoi Su2
4,82
-4,2
0,84
Mean
4,71
-4,06
0,81
Standard Deviation
0,14653
0,19788
0,0396
Minimum
4,61
-4,2
0,78
Maximum
4,82
-3,92
0,84
Median
4,71
-4,06
0,81
Bng thng k:
Mu
ng sut (N/mm2)
Chui s 1
4,61
0,14653
0,78
Chui s 2
4,82 0,14653
0,84
BO CO TH NGHIM
Specimen 1 to 2
3.0
2.0
Specimen Name
1.0
Chuoi Gia1
Chuoi Gia2
0.0
-1.0
0
Time (sec)
Specimen label
Maximum
Load (N)
Extension at
Maximum Comp.
load (mm)
Time at Maximum
Comp. load (sec)
Chuoi Gia1
2,54
-4,5
0,9
Chuoi Gia2
2,17
-8,5
1,7
Mean
2,35
-6,5
1,3
Standard Deviation
0,25889
2,82787
0,56569
Minimum
2,17
-8,5
0,9
Maximum
2,54
-4,5
1,7
Median
2,35
-6,5
1,3
Bng thng k:
Mu
ng sut (N/mm2)
Chui gi 1
2,51
0,25889
0,9
Chui gi 2
2,17
0,25889
1,7
BO CO TH NGHIM
Specimen 1 to 2
3.0
2.0
Specimen Name
1.0
Chuoi cau1
Chuoi cau2
0.0
-1.0
0
Time (sec)
Specimen label
Maximum
Load (N)
Extension at
Maximum Comp.
load (mm)
Time at Maximum
Comp. load (sec)
Chuoi cau1
2,69
-3,75
0,75
Chuoi cau2
2,26
-3,98
0,8
Mean
2,47
-3,87
0,77
Standard Deviation
0,30519
0,16219
0,03253
Minimum
2,26
-3,98
0,75
Maximum
2,69
-3,75
0,8
Median
2,47
-3,87
0,77
Bng thng k:
Mu
Chui cau 1
ng sut (N/mm2)
0,25889
25
BO CO TH NGHIM
2,26 0,25889
0,8
26
BO CO TH NGHIM
PHNG PHP CT
Mc ch th nghim
xch l mt trong sn phm c cu trc deo, dai v bn, do phng php ct l phng php ph
hp xc nh cu trc ca sn phm ny.
2.2.1.2 Mu
Xc xch b:
-Loi xc xch 40g , chiu di khong 20cm, ng knh 20mm.
27
BO CO TH NGHIM
-Thnh Phn: Tht m B, Mui, Nitrit, Nc, Protein u nnh v Sa, ng, Hng Liu,
Polyphosphate (E 450), Bt ngt (E 621), Mi Khi, Axit ascorbic (E 300), Mu thc phm.
Xc xch heo
-Loi xc xch 40g , chiu di khong 20cm, ng knh 20mm.
-Thnh Phn: Tht m Heo, Mui, Nitrit, Nc, Protein u nnh v Sa, ng, Hng Liu,
Polyphosphate (E 450), Bt ngt (E 621), Mi Khi, Axit ascorbic (E 300), Mu thc phm.
Xc xch tm:
- Loi xc xch 20g, chiu di 17 cm, ng knh 17mm.
-Thnh Phn: Nc Heo, M Heo, Tm Ti, Tinh Bt Bp, Mui ng, Tiu v cc Gia V Khc.
2.2.1.3
c im chung ca cc mu:
28
BO CO TH NGHIM
Tinh bt, protein trong qu trnh ch bin b phn gii thnh cc cht n gin d hp th
cho c th. Cht bo (m heo) c trong nguyn liu trong qu trnh ch bin do nhit s phn hy
thnh glycerine v acid bo, to cho xc xch c mi thm v bng p. Ngoi ra cn c mu b
sung nhm to mu cho sn phm xc xch.
2.2.1.4 Cc yu t nh hng n kt qu
- dy ca li dao, khong rng gia li dao v ci e cng nh hng n lc ct. Lc ct s
tng khi dy li dao tng v gim khi rng tng. Ngoi ra cn c tc thc hin php th
cng nh hng khc nhau n lc ct, lc gy v v cc thng s khc trong php o.
- di ca mu cng nh ng knh mu cng nh hng n kt qu o. Nh l nu mu ct qu
ngn th vic c nh mu s kh khn, lm cho mu b lch v dn n sai s trong qu trnh o.
2.2.2
2.2.2.1
Phng php ct
Bn cnh phng php phn tch cm quan nh gi cu trc, cu trc cn c th c nh
gi bng bng phng php phn tch bng thit b (phng php cng c). Vi u im gi thnh r,
nng sut cao, mang tnh khch quan v php o cu trc bng thit b ang c pht trin vi mc
ch thay th phng php phn tch cm quan. Mt trong nhng kiu phng php trong phn tch
bng thit b c dng o mm ca tht nh tht b, cu, heo, tht gia cm, tht ch bin, xc
xchc bit n l phng php Warner Brazler Shear. Phng php Warner Brazler Shear l
phng php o, c chun ha tiu chun o mm ca tht, 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. hiu
r v phng php o ny, nhm chng ti tin hnh tm hiu v p dng phng php o Warner
Brazler Shear o mm ca mt s loi xc xch. Da trn gi tr lc o Warner Brazler trung
bnh v ng dng phn tch thng k ANOVA nh gi s khc nhau v mm ca chng.
2.2.2.2
Nguyn l ca php o
Li ct c gn c nh Warner-Bratzler bng niken c b dy khong 1mm c ct vt
kha hnh ch V ngc. Gc ct 60o c bn knh 0.5mm ti v tr mp ct. Tm thp phi tht phng
hn ch tr lc ct mu khi ct. Vt kha hnh ch V xc nh lc ct Warner-Bratzler c gn cht
vo trc thng qua ng ni bng thp khng g. Cc dao ct c nh c gn cht vo thn dn dao
ct v h thng ny c gn vo mt c cu h tr chuyn ng, c nng bi khy hng gn
vo h thng kim tra. Li dao ct chuyn ng t trn xung vi vn tc khng i (v=const) n
khi tip xc v ct t sn phm. Lc ct mu to ra khi khong cch u o tng ln. Thit k ny
29
BO CO TH NGHIM
cung cp v tr ph hp, kim sot my ct v lt ct, cho php thay i nhanh chng v tr ct khc
nhau.
2.2.2.3
C s ca phng php o
Da vo c im v hm lng protein khc nhau trong nguyn liu, kh nng to gel, to cu
2.2.2.5
2.2.3
BO CO TH NGHIM
Dng c o
Li ct c gn c nh Warner-Bratzler bng niken c b dy khong 1mm c ct vt
Xc xch heo:
Lc ct F=2.24 N
ng knh: D=20 mm=0.02 m
ng sut:
Xc xch b
Lc ct F=2.03N
ng knh: D=20 mm=0.02 m
ng sut:
Xc xch tm
Lc ct F=1.89 N
ng knh: D=17 mm=0.017 m
ng sut:
2.2.4
Kt qu v tho lun
2.2.4.1 Kt qu th nghim
Bng s liu kt qu o
Extension
Specimen Maximum
Stt
label
Load (N)
at
Maximum
Comp.
load (mm)
Xc xch
2.03
-16
Time at
Maximum
Comp. load
(sec)
3.2
31
Compressive
stress at
Maximum
Comp. load
Energy at
Area
Maximum
(cm2)
Comp.
load (mJ)
(Pa)
6864.75
3.14159
21.41
BO CO TH NGHIM
b
Xc xch
heo
Xc xch
tm
2.24
-15.5
3.1
7145.17
3.14159
22.16
1.89
-12.5
2.5
8332.75
2.2698
13.84
Bng thng k
Lc trung bnh (N)
ng sut (N/m2)
Xc xch heo
2.24 0.18
71.4517
3.1 0.38
Xc xch b
2.03 0.18
68.6475
3.2 0.38
Xc xch tm
1.89 0.18
83.3275
2.5 0.38
Mu
Specimen 1 to 3
3.0
2.0
Specimen Name
1.0
0.0
-1.0
0
Time (sec)
BO CO TH NGHIM
i vi ba mu xc xch xch ca cng mt cng ty Vissan nhng nguyn liu s dng khc
nhau, th nn cng nh bn dai ca chng khc nhau. Do ng knh ca cc mu l
khc nhau nn ta da vo ng sut so snh bn, dai ca cc mu.
Mt trong nhng nguyn nhn l nguyn liu s dng: Tm c hm lng protin cao, c tht
dai, tit n l tht b, tht b c hm lng protein kh cao, tht heo l thp nht. chnh da
vo lng protein, s lin kt peptit trong m to nn cu trc cng chc hay dai cho sn
phm l khc nhau, kh nng to gel, nh tng cng s khc nhau nu hm lng protein
trong nguyn liu l khc nhau. Hm lng protein cng cao, gel cng nh h nh tng cng
tt, sn phm cng dai, bn v ngc li.
Ring i vi xc xch tm, cho b sung tinh bt bp, kh nng to do, dai n hi ca tinh
bt bp tng i cao, gip cng c v n nh nh tng trong sn phm. Qua cho thy,
qu trnh b sung nguyn liu ph cng nh hng n tnh cht cu trc ca sn phm.
Da vo th, ta thy xc xch tm c lc ct nh nht, thi gian dai nht cho thy cng
sn phm khng cao nh hai sn phm cn li nhng do dai th cao hn so vi hai sn
phm . Tng t xc xch b c bn cao nht, k n l xc xch heo.
Nhn chung, ty vo nguyn liu hay c th hn l thnh phn trong nguyn liu, tnh cht ca
nguyn liu m sn phm to thnh c tnh cht, c bn dai do hay b tng ng. Cng
nh cc thnh phn ph thm vo sn phm tha mn yu cu.
33
BO CO TH NGHIM
2.3.1.1 L do chn mu
Phng php ct Kramer l mt phng php thng c p dng o cng ca sn
phm dng mnh vn, kh hay gin. Tiu biu cho dng thc phm loi ny l snack, ht rang, ng
cc n sng. Trong cc dng trn th snack l loi quen thuc, ph bin v rt nhiu chng loi khc
nhau nn nhm tin hnh kho st nhng mu snack.
i vi snack, gin l mt ch tiu cm quan quan trng thu ht ngi tiu dng. Kho
st c thc hin trn nhng mu snack khoai ty khc nhau.
Mu th nghim: Snack khoai ty ca 2 nh sn xut khc nhau
2.3.2
34
BO CO TH NGHIM
Vt l
Cm quan
cng
BO CO TH NGHIM
gia cc rng hm
Nhc im
Thit b ny khng c khnng lin quan hay don tnh cht cm quan.
2.3.3
2.3.3.1 Chun b mu
Vic chun b mu phi c thc hin nhanh chng v chun xc trnh aanhr hng n
kt qu th nghim. i vi snack, ta chun b mu da trn nhng yu cu sau:
Vn tc h dao 5mm/s
Kt qu v tho lun
th
36
BO CO TH NGHIM
Kt qu th nghim
Extension
Specimen
Maximum Maximum
label
Load (N)
Comp.
at Time
Maximum
load Comp.
(mm)
(sec)
snack Star
230.72
-47.75
9.55
snack Poca
251.51
-42.99
8.6
241.11
-45.37
9.07
14.70016
3.36517
0.67317
Minimum
230.72
-47.75
8.6
Maximum
251.51
-42.99
9.55
Median
241.11
-45.37
9.07
Mean
Standard
Deviation
at
load
37
BO CO TH NGHIM
PHNG PHP P N
2.4
2.4.1
2.4.1.1
Mc ch th nghim:
Xc nh ng c ca sn phm. o kh nng chng li ca sn phm i vi lc p.
Cc sn phm c th dng l cc phm st, nho nh l:
Sa chua.
Mt nhuyn.
Kem.
Mousse.
38
BO CO TH NGHIM
Trong bi ny nhm tin hnh thc nghim trn 3 loi sn phm sa chua khc nhau, v sn phm
ny chng ta d dng kim c th trng Vit Nam, cng nh tha mn c cc thnh phn
quyt nh c.
2.4.2
Yu t nh hng n kt qu th nghim:
Nhit : cc sn phm cha cng mt nhit .
Tc nn p.
Chiu su nn
39
BO CO TH NGHIM
2.4.2.2 C s ca php o:
Php o ny o lc ln nht cn thit hon thnh qu tnh p n. Do sn phm c tnh chy
c trong qu trnh nn nn php o ny thch hp cho cc loi cht lng nht, gel, cht bo, khng
thch hp o cc sn phm bnh m, bnh quy, ng cc, ko.
Nhn xt:
-
on BC, thc phm chu nn cht thnh dng rn v lc o tng mnh, khng cn khong
trng p thm ngoi tr nhng ti kh nh, do lc chng li lc tc dng tng t ngt.
BO CO TH NGHIM
Nhc im:
-
Xylanh i xung phi v tr chnh gia b phn cha mu p b rng khe h quanh chu
vi c nh.
2.4.3
2.4.4
2.4.4.1
Chiu su nn = 2cm.
ng knh u d = 41mm.
a u d va chm b mt mu.
Kt qu v tho lun:
Kt qu th nghim:
= 1,32025 (m2)
BO CO TH NGHIM
Compressive
Specimen
label
Max. Force
1st Cycle
(F1) (mN)
Adhesiveness
(A3) (J)
Energy to Max
Load 1st Cycle
(A1) (mJ)
stress at
Area
Maximum
(cm^2)
Comp. load
CYCLE 1 LOADING (Pa)
Sua chua
loveinfarm
Sua chua
wel
Sua chua
vinamilk
Mean
Standard Deviation
Median
433.23
-0.00215
6.17
13.2
328.14
241.35
-0.00039
3.67
13.2
182.8
323.54
-0.00074
5.25
13.2
245.06
332.71
-0.00109
5.03
13.2
252
96.27045
0.00093
1.26617
72.91811
323.54
-0.00074
5.25
13.2
245.06
Nhn xt:
42
BO CO TH NGHIM
Theo kt qu ta thy sa chua Love in farm c c cao nht, tip theo l Vinamilk v
thp nht l Wel, qua ta thy c ca sn phm quyt nh bi hm lng cht bo c
trong sn phm (sa chua Love in farm c 3 0,3g cht bo, Vitamin c 3g cht bo, Wel
c 2,2g cht bo).
43
BO CO TH NGHIM
2.5.1
Mc ch th nghim
2.5.1.1
cng ( Hardness, N )
gin ( Fracturability, N )
c kt (Cohesivement)
dnh b mt (Adhesivement, J )
do ( Gumminess, N )
dai ( Chewiness, J )
phc hi ( Resilience, J )
Thnh phn: Nc, ng, Carrageenan, Hng hoa qu t nhin, Acid Citric,
Mu thc phm, Cht bo qun (Benzoat).
Thnh phn : Nc, ng, Carrageenan, Hng hoa qu t nhin, Acid Citric,
Mu thc phm, Cht bo qun (Benzoat).
Thnh phn : Nc, ng, Carrageenan, Hng hoa qu t nhin, Acid Citric,
Mu thc phm, Cht bo qun (Benzoat).
2.5.1.3 Tnh cht ca cc sn phm thch rau cu: vi thnh phn nh trn, cc sn phm thch c
dai, do, n hi...,thch hp cho vic s dng phng php TPA xc nh cu trc ca
thc phm.
2.5.2
44
BO CO TH NGHIM
45
BO CO TH NGHIM
c kt (cohesiveness)
-
n hi (resilience)
-
dnh (adhesiveness)
-
BO CO TH NGHIM
gin (fracturability)
-
Theo c tnh vt l: dai (thc phm rn) l tng nng lng cn thit nhai
thc phm rn n kch thc nh nut c, bng tch cng c
kt n hi.
47
BO CO TH NGHIM
Theo c tnh cm quan: dai (thc phm rn) l thi gian (giy) cn thit
nghin mu,khi c mt lc khng i tc dng, n khi thc phm nh c
th nut.
Tin hnh vi 2 ln nn p
u d TPA
48
BO CO TH NGHIM
49
BO CO TH NGHIM
Vn tc u d 2mm/s
2.5.4
Kt qu v tho lun
2.5.4.1 Kt qu th nghim:
Thch rau cu Long Hi
Mean
13.31
12.4
12.850.6425
50
BO CO TH NGHIM
11.71
11.41
11.560.20598
16.3
18.65
17.471.66074
0.88
0.92
0.90.02
-0,00004
-0.000020.00002
4.5
4.8
4.650.2107
3.62
3.89
3.760.1871
28.85
27.95
28.40.63873
11.09
11.74
11.410.46423
0.38
0.42
0.40.02539
Mean
9.38
18.9
14.146.73004
8.39
15.42
11.914.96583
14.72
23.05
18.895.89154
-0,00003
-0.00015
-0.000090.00008
3.63
5.94
4.791.6381
4.06
3.88
3.970.12703
51
BO CO TH NGHIM
46.17
35.6914.83244
10.89
17.8
14.354.88872
0.43
0.39
0.410.03296
Mean
2.03
2.88
2.460.062
1.86
2.72
2.290.61082
2.79
4.23
3.511.01723
-0,00003
-0.00001
-0.000020.00001
1.14
1.59
1.370.31816
2.44
2.65
2.550.15125
4.27
6.44
5.351.5348
2.63
3.77
3,20.80739
0.43
0.39
0.410.03296
52
BO CO TH NGHIM
Thch Long Hi
Thch Bidrico
Lc nn ln nht ln 1
12.850.6425
14.146.73004
2.460.062
Lc nn ln nht ln 2
11.560.20598
11.914.96583
2.290.61082
c kt
0.40.02539
0.410.03296
0.410.03296
dnh b mt
-0.000020.00002
-0.000090.00008
-0.000020.00001
Gum
4.650.2107
4.791.6381
1.370.31816
co gin
3.760.1871
3.970.12703
2.550.15125
Chewiness
17.471.66074
18.895.89154
3.511.01723
Carrageenan l thnh phn chnh trong c 3 sn phm,tuy nhin hm lng l khc nhau
cng vi mt vi ph gia c s dng to nn do dai ca thch. Carageenan tham
gia nh mt cht to ng,c th thay i kt cu ca sn phm vi tnh cht ha l, c hc
mong mun,to ra cc sn phm ng c c bn dai. Nhn vo bng kt qu so snh c 3
sn phm th thch rau cau bidrico c dai v s vng chc tt hn. iu ny l do mt
phn s phi trn nguyn liu,hng v ca tngni sn xut.Sn phm thch ca Long Hi
v Bidico c c ,dai v do,cn thch ca New Choice cng do nhng mm hn.
53
BO CO TH NGHIM
KT LUN
Sau khi thc hin cc phng php phn tch trn h thng c l INSTRON ta thy c rt nhiu yu
t nh hng n cht lng thi gian bo qun ca sn phm. Khi xem xt mt vn ta cn chn
nhng thng s chun v c nh chng xem xt cc yu t m ta cn quan tm. Vic nguyn cu
cu trc nhm gip ta c th bo qun mt cch c hiu qu i vi sn phm nng sn v phi trn
thnh phn nguyn liu i vi cc sn phm bn thnh phm v thnh phm y l nhim v ca
mt k s thc phm phi hiu r v sng to trong phi trn thnh phn. Tm hiu v cu trc v tnh
cht ca thc phm gip ta c ci nhn tng quan v nhn nh ph hp trong phng hng sn xut .
Mc ch nhm n l cht lng c trng cho tng loi sn phm. Bng vic kt hp gi cng thc
sn xut v my o thit b c l gip ta hon thin hn v sn phm v p ng c nhu cu ca th
trng v m mt hng mi i vi cc sn phm.
54