Nhóm 22 - Maltodextrin T Khoai Lang

Trng i hc Bch Khoa Tp.
HCM
Khoa K thut Ho hc
B mn: Cng ngh Thc phm
Bo co mn Cng ngh ch bin thc phm
ti:
CNG NGH SN XUT

MALTODEXTRIN T KHOAI LANG
CBGD: PGS.TS L VN VIT MN

SVTH:
Trn Ngc Huy_61101387

Hong Th Yn Phng_61102647
H Th Quyn_61102808
Nguyn Ngc Hu Tin_61103569
Nguyn Th Kim Tin_61103601
Nm hc: 2013 2014

Nhom 22
Lp: Hc11Tp
M u
Maltodextrin, l mt polysaccharide gm cc gc D glucose lin kt vi nhau bng
lin kt 1 4 glycoside, cng thc phn t (C6H10O5)n.2H2O, l sn phm t s thu phn tinh
bt khng hon ton vi ch s DE nm trong khong t 4 20.
Maltodextrin tan hon ton trong nc, c chuyn ho trong c th tng t nh tinh bt,
do maltodextrin thch hp cho bnh nhn mc bnh tiu ng. Ngoi ra maltodextrin l cht
c rt t v thm ch khng c v ngt, khng c mi tinh bt v khng nh hng n mi v cc
cht khc (Morris, 1984).
V nhng c im c bit ni bt nh trn, nn hin nay maltodextrin c nghin cu v
ng dng nhiu trong ngnh cng ngh thc phm.
Bng vic so snh hai qui trnh cng ngh cng sn xut Maltodextrin, chn ra qui trnh
thch hp, m bo cht lng sn phm cng nh ti u v kinh t (chi ph sn xut, gi thnh
sn phm)
MC LC
I. NGUYN LIU ................................................................................................................. 1

1. Khoai lang .................................................................................................................... 1
1.1. Carbohydrate .............................................................................................................. 1
1.2. Tinh bt ...................................................................................................................... 1
1.3. ng ......................................................................................................................... 5
1.4. Cht x ....................................................................................................................... 6
1.5. Protein ........................................................................................................................ 6
1.6. Vitamin ....................................................................................................................... 7
1.7. Khong ....................................................................................................................... 7
2. Enzyme ......................................................................................................................... 8
3. Cc nguyn liu ph .................................................................................................. 10
3.1. Nc ......................................................................................................................... 10
3.2. CaCl2, NaOH, HCl, than hot tnh ........................................................................... 11
II. QUI TRNH CNG NGH ........................................................................................ 13
1. Qui trnh cng ngh 1 ............................................................................................... 13
1.1 S ......................................................................................................................... 13
1.2 Thuyt minh qui trnh................................................................................................ 15
2. Qui trnh cng ngh 2 ............................................................................................... 31
2.1 S khi ................................................................................................................. 31
2.2 M t qui trnh ........................................................................................................... 32
3. So snh hai qui trnh cng ngh ............................................................................... 38
ii
III. SN PHM ................................................................................................................. 39

1. Tnh cht vt l ca Maltodextrin ........................................................................... 39
2. Cc ch tiu cht lng sn phm............................................................................ 40
iii
Danh mc hnh
Hnh 1.Cu to tinh bt ..................................................................................................................... 2
Hnh 2.Cu trc phn t Amylose...................................................................................................... 2
Hnh 3.Cu trc Amylopectin ............................................................................................................ 3
Hnh 4.Phn ng thy phn tinh bt .................................................................................................. 3
Hnh 5. Thit b loi b tp cht ...................................................................................................... 15
Hnh 6.Thit b ra .......................................................................................................................... 16
Hnh 7.Thit b ct ........................................................................................................................... 17
Hnh 8.Thit b nghin rng ............................................................................................................. 18
Hnh 9.Thit b h ha Jet-cooker ................................................................................................... 21
Hnh 10.Thng dch ha .................................................................................................................. 22
Hnh 11.S h ha-dch ha ....................................................................................................... 23
Hnh 12.Thit b ty mu bng than hot tnh ................................................................................. 25
Hnh 13.M hnh lc khung bn ...................................................................................................... 27
Hnh 14.Hnh nh thc t ca thit b lc khung bn ...................................................................... 27
Hnh 15.S thit b c c ng tun hon................................................................................... 28
Hnh 16.S thit b sy ................................................................................................................ 30
Hnh 17.C ch trao i ion ............................................................................................................ 35
Hnh 18.Thit b trao i ion ........................................................................................................... 35
Hnh 19. M hnh c c bng membrane ....................................................................................... 37
Hnh 20. H thng thm thu thc t trong cng nghip ............................................................... 37
iv
Danh mc bng
Bng 1.Thnh phn ha hc ca khoai lang ..................................................................................... 1
Bng 2.Thnh phn Glucid ca khoai lang ....................................................................................... 5
Bng 3.Thnh phn acid amin khng thay th ca khoai lang .......................................................... 6
Bng 4.Thnh phn vitamin trong khoai lang ................................................................................... 7
Bng 5.Thnh phn khong trong khoai lang ................................................................................... 7
Bng 6.Ch tiu cht lng ca ch phm enzyme Termamyl ........................................................... 9
Bng 7.S thay i DE theo nng enzyme s dng ...................................................................... 9
Bng 8.Ch tiu cht lng nc ..................................................................................................... 10
Bng 9.Ch tiu cht lng NaOH................................................................................................... 11
Bng 10.Ch tiu cht lng CaCl2 ................................................................................................. 12
Bng 11.Ch tiu cht lng HCl .................................................................................................... 12
Bng 12.Ch tiu cht lng than hot tnh..................................................................................... 13
Bng 13. Ch tiu cht lng bt tr lc Diatomit .......................................................................... 13
Bng 14. n nh ca Termamyl ................................................................................................. 33
Bng 15.So snh hai quy trnh cng ngh ....................................................................................... 38
Bng 16.So snh chung v hai quy trnh.......................................................................................... 39
Bng 17.Tnh cht vt l ca Matodextrin ....................................................................................... 39
CNCB Maltodextrin t khoai lang
I.
GVHD: PGS.TS Le Van Viet Man
NGUYN LIU
1.
Khoai lang
Thnh phn ha hc ca khoai lang

Bng 1.Thnh phn ha hc ca khoai lang
Thnh phn
Hm lng (%)
Nc
68,0
Protein
0,8
Lipid
0,2
Carbohydrate
28,5
Cellulose
1,3
Tro
1,2
1.1. Carbohydrate
Carbohydrat l thnh phn ch yu ca cht khv chim 24-27% trng lng ti.Thnh
phn ca glucid ch yu l ng v tinh bt, ngoi ra cn c cc cht khc nh pectin,
cellulose, hemicellulose, chim s lng t.
1.2. Tinh bt
Trung bnh chim khong 60-70% carbohydrate.
Tinh bt gm hai polysaccharide khc nhau: amylose v amylopectin trong amylose
chim khong 17-20%. Do , tinh bt khoai lang d ho tan trong nc (m, nng) hn cc
loi tinh bt giu amylose khc, do c cu to cng knh nn tinh bt khoai lang khng c xu
hng kt tinh tr li v do c kh nng gi nc ln.
Nhom 22
Lp: Hc11Tp
Hnh 1.Cu to tinh bt

Amylose: Cu trc phn t c dng mch thng, chui di t 500-2000 n v glucose,
lin kt nhau bng lin kt glucoside. Phn t amylose gm nhiu chui xp song song
vi nhau, trong cc chui cun li thnh hnh xon c.Trong cu to ca phn t amylose c
1 u kh v 1 u khng kh.
Hnh 2.Cu trc phn t Amylose

Amylopectin: Cu trc phn t c dng mch nhnh gom 600-6000 phan t glucose lin
kt vi nhau bng 2 loi lin kt -1,4 glucoside v -1,6 glucoside. Phn t amylopectin ch
c 1 u kh duy nht.Mi lin kt nhnh ny lm cho phn t cng knh hn, chiu di ca
chuimch nhnh ny khong 25 30 n v glucose. Phn t amylopectin c th cha ti
100000 n v glucose.
Nhom 22
Lp: Hc11Tp
Hnh 3.Cu trc Amylopectin

Tnh cht ca tinh bt nh hng n qui trnh sn xut maltodextrin.
Tnh cht ho hc:
Phn ng thy phn: l qu trnh thy phn lin kt gia cc n v glucose bng acid
hoc bng enzyme. Acid v enzyme ging nhau l u thy phn cc phn t tinh bt bng
cch thy phn lin kt - D - 1,4 glucoside. c trng ca phn ng ny l nht ca dung
dch gim nhanh chng v sinh ra ng.
Hnh 4.Phn ng thy phn tinh bt

Phn ng to phc: Khi tng tc vi iode, amylase s cho phc mu xanh,
amylopectinto phc vi iode cho mu tm c trng. V vy, iode c th coi l thuc th c
Nhom 22
Lp: Hc11Tp
trng xc nh hm lng amylose trong tinh bt bng phng php trc quang. phn
ng c th cc phn t amylase phi c dng xon c hnh thnh ng xon c n ca
amylose bao quanh phn t iode. Cc dextrin c t hn 6 gc glucose khng cho phn ng vi
iode v khng to c mt vng xon c hon chnh.
Ngoi kh nng to phc vi iode, amylose cn c kh nng to phc vi nhiu cht hu
c c cc cng nh khng cc nh: cc ru no, cc ru thm, phenol, cc ceton phn t
lng thp.
Tnh hp th ca tinh bt: Ht tinh bt c cu to l xp nn khi tng tc vi cc cht
b hp th th b mt trong v ngoi ca tinh bt u tham d. V vy trong qu trnh bo qun,
sy v ch bin cn phi ht sc quan tm tnh cht ny. Cc ion lin kt vi tinh bt thng
nh hng n kh nng hp th ca tinh bt. Kh nng hp th ca cc loi tinh bt ph
thuc cu trc bn trong ca ht v kh nng trng n ca chng.
Kh nng hp th nc v kh nng ha tan ca tinh bt: Xc nh kh nng hp th
nc v kh nng ha tan ca tinh bt cho php iu chnh c t l dung dch tinh bt v
nhit cn thit trong qu trnh cng nghip, cn c ngha trong qu trnh bo qun, sy v
ch bin thy nhit. Rt nhiu tnh cht chc nng ca tinh bt ph thuc vo tng tc ca
tinh bt v nc (tnh cht thy nhit, s h ha, to gel, to mng).
Tnh cht vt l
tan ca tinh bt: Amylose mi tch t tinh bt c tan cao hn song khng bn
nn nhanh chng b thoi ha tr nn khng ha tan trong nc. Amylopectin kh tan trong
nc nhit thng m ch tan trong nc nng. Tinh bt b kt ta trong cn,v vy cn l
mt tc nhn tt tng hiu qu thu hi tinh bt.
S trng n: Khi ngm tinh bt vo nc th th tch ht tng do s hp th nc, lm
cho ht tinh bt trng phng ln. Hin tng ny gi l hin tng trng n ca ht tinh bt.
tng kch thc khi ngm vo nc ca tinh bt l 28,4%.
Tnh cht h ha ca tinh bt: Nhit ph v ht chuyn tinh bt t trng thi u
thnh dung dch keo gi l nhit h ha. Phn ln tinh bt b h ha khi nu v trng thi
trng n c s dng nhiu hn trng thi t nhin. Cc bin i ha l khi h ha nh
sau: ht tinh bt trng ln, tng trong sut v nht, cc phn t mch thng v nh th
ha tan v sau t lin hp vi nhau to thnh gel. Nhit h ha khng phi l mt
Nhom 22
Lp: Hc11Tp
im m l mt khong nhit nht nh.Ty iu kin h ha nh nhit , ngun gc tinh

bt, kch thc ht v pH m nhit ph v v trng n ca tinh bt bin i mt cch rng
ln.
Nhit h ho ca tinh bt khoai lang: 52 64oC, so vi nhng loi tinh bt khc th
nhit ny tng i thp, iu m nhiu nh sn xut lun mun c c.
nht ca h tinh bt: Phn t tinh bt c nhiu nhm hydroxyl c kh nng lin kt
c vi nhau lm cho phn t tinh bt tp hp li, gi nhiu nc hn khin cho dung dch c
c, dnh, do v nht cao hn. Yu t chnh nh hng n nht ca dung dch
tinh bt l ng knh biu kin ca cc phn t hoc ca cc ht phn tn, c tnh bn trong
ca tinh bt nh kch thc, th tch, cu trc, v s bt i xng ca phn t. Nng tinh
bt, pH, nhit , tc nhn oxi ha, cc thuc th ph hy lin kt hydro u lm cho tng tc
ca cc phn t tinh bt thay i do lm thay i nht ca dung dch tinh bt.
Kh nng to gel v s thoi ha gel: Tinh bt sau khi h ha v ngui, cc phn t
s tng tc nhau v sp xp li mt cch c trt t to thnh gel tinh bt vi cu trc mng
3 chiu. to c gel th dung dch tinh bt phi c nng m c va phi, phi c
h ha chuyn tinh bt thnh trng thi ha tan v sau c ngui trng thi yn
tnh. Trong gel tinh bt ch c cc lin kt hydro tham gia, c th ni trc tip cc mch
polyglucoside hoc gin tip qua phn t nc.
Khi gel tinh bt ngui mt thi gian di s co li v lng dch th s thot ra, gi l
s thoi ha.Qu trnh ny s cng tng mnh nu gel lnh ng ri sau cho tan bng.
1.3. ng
S bin ng v hm lng ng tng t 5-10 % trng lng khoai lang.
Yu t quan trng nh hng n hm lng ng trong c khoai lang l ging, ngoi ra
cn c cc yu t khc nh thi gian thu hoch, bo qun
Thnh phn ca ng gm saccharose, glucose, fructose, v mt t maltose.
Bng 2.Thnh phn Glucid ca khoai lang
Hm lng (%)
Thnh phn
Nhom 22
Saccharosse
5,16 10,95
Glucose
2,11 4,61
Lp: Hc11Tp
Maltose
1,59 6,85
Fructose
1,16 3,56
1.4. Cht x
X ng vai tr quan trng trong vic phng chng mt s bnh nh ung th, tiu ng,
tim mch...
X n c bao gm cc hp cht pectin, cellulose v hemicellulose. Hm lng cht x
n c trong cc ging khoai lang ca o Tonga l 4%, ca M l 3,6%. Ngoi ra cn cha
0,4% lignin.
1.5. Protein
Hm lng protein trong cc ging khoai lang l khng cao, trung bnh khong 5% cht
kh. Hm lng protein thng khng cao nhng do khoai lang c nng sut c cao, nn
protein thu c trn mt n v trng trt l ng k, khng thua km cc loi ng cc. Ngoi
ra thnh phn cc acid amin trong protein ca khoai lang kh cn i, nht l cc acid amin
khng thay th.
Thnh phn acid amin khng thay th ca c khoai lang (tnh theo % trng lng khong
ca protein th)
Bng 3.Thnh phn acid amin khng thay th ca khoai lang
Hm lng (%)
Acid amin
Nhom 22
Arginin
2,9
Histidine
1,4
Lysine
4,3
Tryptophane
1,8
Phenylalanine
4,3
Methionine
1,7
Threonine
3,8
Leucine
4,8
Isoleucine
3,6
Valine
5,6
Lp: Hc11Tp
1.6. Vitamin
Khoai lang ccha nhiu loi vitamin nh C, A, B1, B2, PP, acid pentotenic. Ty vo
ging m hm lng vitamin trong khoai lang l khc nhau. V d: khoai lang ngh cn cha
nhiu -caroten n 44,6 %, trong khi cng ging khoai lang trng ch cha 0,5% -caroten.
Bng 4.Thnh phn vitamin trong khoai lang
Hm lng (%)
Thnh phn
Vitamin A
7,4
Vitamin B1
0,88
Vitamin B2
10,88
Vitamin PP
13,4
Acid pentotenic
11,1
Cc vitamin tp trung nhiu vng ngoi ca rut c.V v phn trung tm c cha t
vitamin hn.
1.7. Khong
Thnh phn khong trong khoai lang bin ng tng i ln tu thuc vo loi t trng
v phn bn s dng.
Thnh phn khong ch yu trong khoai lang (% so vi trng lng tro)
Bng 5.Thnh phn khong trong khoai lang
Thnh phn
Nhom 22
Hm lng (%)
Cl
2,5
K2O
58,1
Na2O
8,1
CaO
5,6
MgO
4,1
Fe2O3
0,54
Mn2O3
Vt
P2O5
16,1
SO3
2,9
Lp: Hc11Tp
Tiu chun chn khoai lang

Cu to c khoai lang gm 3 phn:
V bao chim 1% khi lng c
V ci chim 5-12% khi lng c
Tht c
Lng tinh bt trong khoai lang thng dao ng t 15-31%, kch thc ht tinh bt t
15-80 m.
Khng mc mm, hm lng tinh bt khng di 14%, tp cht t di 15%, dp nt
di 2%.
Nguyn liu t bi cha c xe xc a vo phu phn phi.
2.
Enzyme
Cng ngh thu phn tinh bt bng acid c gii thiu t th k 19 (Naegeli, 1874;
Lintner, 1886) v pht trin trong mt thi gian di. Tuy nhin cng ngh ny c mt s nhc
im: yu cu dng c thit b phi lm bng cc vt liu chng n mn, tn nng lng cho
qu trnh gia nhit, kh khn trong vic kim sot, nh hng n mu sc sn phm, s tn ti
ca cc hp cht mui sau khi trung ho v c bit l nh hng n mi trng. V nhng
nhc im ni trn nn hin nay acid khng cn c khuyn khch s dng thu phn
tinh bt, m thay vo l enzyme.
Enzyme c s dng thu phn tinh bt to sn phm c ch s DE khc nhau.Trong
qui trnh sn xut, enzyme c s dng cng on dch ho (sau khi tinh bt c h ho
thu phn tinh bt thnh mch ngn) v ng ho (thu phn sn phm dch ho to thnh sn
phm cho ch s DE nh mong mun).
Enzyme c s dng thu phn tinh bt l enzyme amylase v hu ht cc loi
enzyme ny u c hiu vi lin kt -1,4-glucoside nhng khng c kh nng ct c lin
kt -1,6-glucoside. y l mt iu kh khn trong vic s dng enzyme thu phn hon
ton amylopectin thnh glucose.
Enzyme amylase (1,4 D glucan glucanohydrolases) l mt enzyme thu phn
c hiu vi lin kt 1,4- -D-glucoside v ct mch tinh bt t v tr gia mch.
Nhom 22
Lp: Hc11Tp
Cc loi enzyme thng mi c s dng thu phn tinh bt trong sn xut cng
nghip c sn xut ch yu t 2 chng vi khun Bacillus amyloliquefaciens v Bacillus
licheniformis (sn xut enzyme c tn thng mi l Termamyl hay novozyme). Enzyme c
sn xut t 2 chng ny c s khc bit v kh nng chu nhit, nhit 1100C hot tnh ca
Termamyl b mt t hn B. amyloliquefaciens -amylase. (Martin F. Chaplin, 1990).
ti ny s dng enzyme Termamyl 120L c sn xut t Bacillus
licheniformis.Enzyme hot ng tt iu kin nng Ca2+ 50 70ppm, chng xc tc thu
phn tinh bt nhit rt cao 95 100oC, di y l bng ch tiu cht lng enzyme.
Bng 6.Ch tiu cht lng ca ch phm enzyme Termamyl
Tn ch tiu
Thng s k thut
Trng thi, mu sc
Dung dch dng lng, mu nu
T trng, g/ml
1,20 1,25
Hot tnh, KNU/g
120
KNU (Kilo Novo alpha amylase Unit): s lng enzyme ph hu 5,26 g tinh bt/gi
(theo phng php Novozyme xc nh alpha amylase).
Dng nhit v hot enzyme sau dch ho m bo DE cho sn phm.
La chn nng enzyme
Bng 7.S thay i DE theo nng enzyme s dng
STT
Nng enzyme
so vi tinh bt (%)
Bx
DE
nht
0,04
20
7,67
5,48
0,06
20
9,20
4,98
0,07
20
10,46
3,76
0,08
20
11,86
3,12
0,1
20
12,30
2,58
0,12
20
14,91
2,47
0,14
20
17,21
2,26
Nhom 22
Lp: Hc11Tp

8
0,16
20
18,56
2,15
Nng enzyme tng th tt phn ng tng ln. Nng enzyme Termamyl 120L t
0,08 1,0% th DE thay i t 11,86 12,30. Trong khong ny nng enzyme 0,08% tuy
nht c cao hn so vi nht nng 0,1% nhng ti 0,08% cho hiu qu kinh t cao hn.
V th ta chn nng enzyme Termamyl 120L 0,08%.
3.
Cc nguyn liu ph
3.1. Nc
Nc s dng trong sn xut phi p ng c cc yu cu v cht lng theo QCVN
01:2009/BYT quy chun k thut quc gia v cht lng nc n ung, c th: khng c mi, v
l, pH Trong khong 6,5-8,5, s lng Coliform tng s/100ml nc l 0, s lng E.coli hoc
Coliform chu nhit/100ml l 0, di y l bng mt s ch tiu ca nc n ung.
Bng 8.Ch tiu cht lng nc
Mu sc(*)
TCU
15
Mi v(*)
Khng c mi, v l
c(*)
NTU
cng, tnh theo CaCO3(*)
mg/l
300
Tng cht rn ho tan (TDS) (*)
mg/l
1000
Hm lng Nhm(*)
mg/l
0,2
Hm lng Amoni(*)
mg/l
Hm lng Antimon
mg/l
0,005
Hm lng Asen tng s
mg/l
0,01
Hm lng Bari
mg/l
0,7
Hm lng Bo tnh chung cho c Borat v

Axit boric
mg/l
0,3
Hm lng Cadimi
mg/l
0,003
Hm lng Clorua(*)
mg/l
250
Nhom 22
10
Lp: Hc11Tp

300(**)
Hm lng Crom tng s
mg/l
0,05
Hm lng ng tng s(*)
mg/l
Hm lng Xianua
mg/l
0,07
Hm lng Florua
mg/l
1,5
Hm lng Hydro sunfur(*)
mg/l
0,05
Hm lng St tng s (Fe2+ + Fe3+)(*)
mg/l
0,3
Hm lng Ch
mg/l
0,01
Hm lng Mangan tng s
mg/l
0,3
Hm lng Thu ngn tng s
mg/l
0,001
Hm lng Niken
mg/l
0,02
Hm lng Nitrat
mg/l
50
Hm lng Nitrit
mg/l
Hm lng Selen
mg/l
0,01
Hm lng Natri
mg/l
200
Hm lng Sunpht (*)
mg/l
250
Hm lng Km(*)
mg/l
(*): l ch tiu cm quan

3.2. CaCl2, NaOH, HCl, than hot tnh
Ch tiu cht lng NaOH (TCVN: 3793-83)
Bng 9.Ch tiu cht lng NaOH
Thng s k thut
Tnch tiu
Dung dch trong sut hoc c mu tm
Dng bn ngoi v mu sc
xanh nht
Hm lng natri hidroxit (NaOH), %
40
Hm lng natri cacbonatt (Na2CO3), %
0,6
Hm lng natri clorua (NaCl), %
0,05
Hm lng st chuyn ra st III oxit (Fe2O3), %
0,015
Nhom 22
11
Lp: Hc11Tp
Hm lng natri clorat (NaClO3), %
0,01
Hm lng sunfat (SO42+), %
0,03
Hm lng canxi (Ca); magi (Mg), %
0,006
Hm lng kim loi nng thuc nhm hydro
0,003
sunfua (H2S) chuyn ra ch, %

Hm lng axit silixic (H2SiO3), %
0,01
Hm lng nhm chuyn ra nhm oxit (Al2O3), %
0,01
Hm lng thu ngn (Hg), %
0,00125
Bng 10.Ch tiu cht lng CaCl2

Thng s k thut
Tn ch tiu
95%
Hm lng CaCl2, %
Hnh dng, mu sc
Cht bt tinh th mu trng
T trng 250C, g/ml
2,15
Tan hon ton trong nc
Tnh tan
10
pH ca dung dch nng 100g/lt
Bng 11.Ch tiu cht lng HCl

Tn ch tiu
Thng s k thut
Trng thi, mu sc
Dung dch khng mu hoc vng nht
HCl, %
31,5
Clo t do, %
0,004
Fe, %
0,001
1,15 1,16
T trng, g/ml
Nhom 22
12
Lp: Hc11Tp
Bng 12.Ch tiu cht lng than hot tnh

Thng s k thut
Tn ch tiu
Dng ht khng nh hnh
Hnh dng
Mu en c trng ca than
Mu sc
T trng 250C, g/ml
0,44 0,6
Tnh tan trong nc v dung mi khc
Khng
10
m, %
Tro, %
3
95
cng, %
pH
9 11
im chy, 0C
450
mn qua sng 0,076 mm tnh bng, %
80
Bng 13. Ch tiu cht lng bt tr lc Diatomit
II.
1.
Thng s ha l
Diatomit ( kch thc 1 300 m)
Thnh phn
86% SiO2, 5% Na, 3% Mg, 2% Fe
Ngun gc
T to bin
Cht lng t nhin
B canxi ha nh
T trng kh (g/l)
320 - 480
T trng nc (g/l)
290 - 4000
xp
84 - 90
QUI TRNH CNG NGH

Qui trnh cng ngh 1
1.1 S
Nhom 22
13
Lp: Hc11Tp
Khoai lang
Lm sch s b
Ra
Tp cht
Nc thi
Ct khc
Nc
Nghin
Cht chnh pH
Phi trn
Termamyl
120L
Thy phn
CaCl2
V hot enzyme
Lm ngui
Than hot tnh
Ty mu
Tp cht
Lc
C c chn khng
Nc
Sy phun
Bao gi
Maltodextrin
Nhom 22
14
Lp: Hc11Tp
1.2 Thuyt minh qui trnh

1.2.1
Lm sch s b
Mc ch cng ngh: chun b cho qu trnh nghin.

Cc bin i:
Vt l: khi lng ca c gim ty thuc vo mc tp cht.
Ha sinh: c th b sm mu cc vt tn thng c hc.
Thit b v thng s cng ngh
Cu to ca thit b gm nhng thanh st song song vi nhau thnh tr trn rng c cc
khe h bi t, tp cht ri ra ngoi. Khi ng c quay thit b quay theo do nh
lc ma st gia c vi c, gia c vi thn my t ri ra ngoi, cn khoai tip tc i
qua thit b ra. C nghing nht nh t 15 20o.
Hnh 5. Thit b loi b tp cht

1.2.2
Ra
Mc ch cng ngh: chun b cho qu trnh nghin.

Cc bin i
Vt l: sau khi ra s tch c 95-97% tp cht ra khi c, khi lng chung gim cn
93-94,5% so vi ban u.
Nhom 22
15
Lp: Hc11Tp
Ho hc: din ra khng ng k.

Ho sinh: s hot ng ca enzyme oxi ho lm en cc vt try xc trn b mt vt
liu.
Thit b v thng s cng ngh:
Hnh 6.Thit b ra
S dng nc phun t trn xung vi p lc cao ln b mt c.
Dng cnh khuy dng trc vis vi tc dng va o trn mnh va y c v pha trc.
ng thi to ma st gia c vi c, v c vi thit b tng kh nng lm sch.
Dng mt bm, bm nc theo chiu ngc chiu vi trc vis nhm m bo nc bn

s khng nhim li vo c sch.
Chiu di ca thng ra c tnh ton sao cho khi c c y ra n ca thot liu

chng c ra sch lp v t ct .Tp cht nng s c lng xung v tho qua l
y thng.
1.2.3 Ct khc
Mc ch
Chun b: Ct nh nguyn liu qu trnh nghin tip theo t hiu sut cao hn.
Cc bin i ca nguyn liu
Nhom 22
16
Lp: Hc11Tp
Bin i vt l: Gim kch thc, ban u t c khoai ban u (15-20 cm) xung cn nh
hn 3 cm.
Bin i ho sinh: S hot ng ca cc enzyme oxi ho lm bin i mu khoai nhng
ch b ct, nhng khng ng k.
Thit b dng hnh hp ch nht thng y. Cho nguyn liu i vo u trn, di tc
dng ca h thng cc dao ct c gn trn mt trc, trc quay nh ng c ngoi thit b, s
ct nh nguyn liu v ri xung bng ti.
Hnh 7.Thit b ct
1.2.4 Nghin
Mc ch cng ngh: chun b cho qu trnh thy phn.
Cc bin i ca nguyn liu :
Vt l: kch thc ca nguyn liu s gim i, din tch b mt ring s tng ln lm tng
tc phn ng oxi ho do tip xc vi oxi nhiu hn.
Trong qu trnh nghin, di tc dng ca cc lc, nhit ca vt liu s tng ln lm
xut hin mt s bin i v cu trc.
Ho sinh: mt vi sinh vt trn vt liu s tng ln v cc phn ng c xc tc bi
enzyme s d dng hn, enzyme oxi ho kh nh polyphenol oxidase s lm sm mu sn
phm.
Nhom 22
17
Lp: Hc11Tp
Thit b:
Hnh 8.Thit b nghin rng

1. V my
2. Trc quay
3.Tang quay
4. Rng
5. y t l
6.Cn iu chnh
Nguyn tc hot ng:

Nguyn liu c np vo ca pha trn do s chuyn ng ca tang quay 3, nguyn
liu c ko vo khe h gia v my v tang quay, nh ma st ca cc dao 4 gn trn tang
quay v s ma st ca nguyn liu vi v my m t bo tinh bt ca c khoai b ph v, pha
di c y c l 5, y ny cho cc sn phm nghin mn lt qua, cn phn cha mn li tip
tc nghin cho n khi c nghin mn, cn iu chnh 6 dng iu chnh khong cch
gia tang quay v v my ( iu chnh khi nghin). Rng c chiu cao tnh t b mt tang quay
l 1 2 mm. Trong qu trnh nghin cn thm nc nc a bt nghin ra ngoi thng qua
l li.
Thng s k thut:
Cng sut ng c: 5,5 kWh
Tng quay c ng knh 50cm. Trn c rnh theo chiu dc gn li dao hay
li ca. Ty theo yu cu m c t 10 12 rng ca, khong cch gia cc li dao
l 5mm.
Vn tc quay: 1000 v/p
Nng sut lm vic: 10 tn c/ ngy.
Nhom 22
18
Lp: Hc11Tp
Kch thc sau nghin: 5 35 m.
1.2.5 Phi trn

Mc ch cng ngh
Chun b nhm tng phn tn ca dch huyn ph, chun b cho qu trnh thy phn
tip theo.
Cc bin i:
Vt l
S phn tn ca tinh bt trong nc tng dn n ng nht ca nguyn liu
tng.
H s dn nhit tng.
Th tch ht tinh bt tng do s hp th nc lm ht tinh bt trng ln.
Ho l:
Ht tinh bt hp thu mt lng nh nc (25-50 % nc) nhng cha trng n.
Trng thi ca nguyn liu sau khuy trn dng huyn ph.
Tng kh nng tip xc gia ht tinh bt v nc.
Cm quan
ng nht ca nguyn liu.
Cc yu t nh hng:
Thnh phn ho hc ca nguyn liu.
T l phi trn ca nguyn liu nh hng n thi gian khuy trn.
Tc phi trn ca thit b.
Thit b c dng hnh tr ng, c cnh khuy c kt ni vi 1 motor, xung
quanh bn trong thit b c cc tm chn, tng hiu sut khuy trn. C van x
y ni vi h thng bm ly tm bm dch vo thit b h ho, cnh khuy
c m vi tc 400 vng/pht. Nn khi ng cnh khuy trc khi bm
dch tinh bt vo.
Phi trn nhit thng
Phi trn nguyn liu vi nc t hm lng cht kh khong 20 - 25%.
Nhom 22
19
Lp: Hc11Tp
Chnh pH ca hn hp v 7 l pH ti thch ca -amylase s dng trong quy

trnh.
B sung CaCl2 nng Ca2+ t 70 ppm duy tr hot ng ca amylase
trong qu trnh thu phn.
B sung enzyme amylase (Termamyl) vi liu lng 0,08% so vi hm lng
tinh bt.
1.2.6 Thy phn
Mc ch cng ngh
Thy phn gm 2 qu trnh l h ha v dch ha.
Mc ch cng ngh l ch bin.
Vt l: Trong qu trnh h ha, huyn ph tinh bt s c gia nhit lm nhit
khi huyn ph tng, ht nc chuyn ng xm nhp vo ht tinh bt, ht tinh bt

trng n, th tch dung dch tng do tinh bt trng n, th tch tng ht tng dn n
tng th tch dung dch. Sau ht tinh bt b ph v cu trc to ra cc si amylose v
amylopectin, nht tng cc i giai on h ha.
Ho l: Khi tng nhit trong giai on h ha, mc hp ph nc ca tinh bt
tng theo. Huyn ph tinh bt s chuyn sang dng khi paste khi kt thc qu trnh h
ha. Nu tng nhit cao hn thc hin tip giai on dch ha, khi cho s ha
lng.
Ha sinh: Ch phm enzyme ct mch tinh bt v tr - 1- 4 glucoside v tr gia
mch to ra sn phm chnh l dextrin, ngoi ra cn c oligosaccharide.
Ha hc: Phn ng Maillard xy ra do cc axit amin c trong nguyn liu v ng
sinh ra trong qu trnh thy phn tinh bt, tuy nhin phn ng khng ng k v hm
lng axit amin c trong nguyn liu rt thp, thi gian lu ca qu trnh h ha l kh
thp.
Sinh hc: Enzyme, vi sinh vt c trong tinh bt gim do b tiu dit bi nhit cao.
Nhom 22
20
Lp: Hc11Tp
H ho
Hnh 9.Thit b h ha Jet-cooker

Cu to: thit b gm mt ng huyn ph tinh bt v mt ng hi giao nhau qua mt khe
hnh cn, hi c phun trc tip vo huyn ph tinh bt, lng hi c iu chnh bi van
qua h thng kh nn.
Nguyn tc hot ng: huyn ph tinh bt c phun cng bc vo thit b v tip xc
trc tip vi hi nc, hi nc khi tip xc vi tinh bt c nhit thp hn s ngng t mt
phn nhng hu ht hi nc vn cn p sut cao nn vn cung cp nhit lng nng nhit
nhm h ho tinh bt.
Thi gian lu trong thit b Jet cooker rt ngn.
Lng tinh bt c h ho mt phn s bng qua mt dy cc ct lu cao p duy tr
nhit 95 100oC. Thi gian lu: 5 10 pht. Tnh ton bo n, tn tht nhit khi i qua
cc ct lu sao cho khi i ti thit b dch ha, nhit ca khi cho h cn 90 95oC ph
hp vi nhit xc tc ti u ca enzyme.
Nhom 22
21
Lp: Hc11Tp
Dch ho
Hnh 10.Thng dch ha

Cu to: thit b l thng kn ni 2 v, c v o iu nhit, trong thng chia lm nhiu
ngn, mi ngn c cnh khuy ni chung vi mt trc c dn bi ng c.
Nguyn tc hot ng: dung dch i t trn xung qua mi ngn theo ng trung tm. Do
vy dung dch s c lu mt thi gian c nh trong thng, o iu nhit pha ngoi nhm
gi nhit dch ho m bo 95oC.
Tc cnh khuy: 150 - 200 vng/pht.
Thi gian lu ca khi tinh bt trong thit b t 10 20 pht. Sau tng khong thi gian
nht nh, ta ly mu ra kim tra ch s DE.
Nhom 22
22
Lp: Hc11Tp
Hnh 11.S h ha-dch ha

1.2.7 V hot enzyme
Dng tc nhn nhit.
Mc ch cng ngh
Mc ch y l hon thin. Nhit kim hm hot ng enzyme l lm cho gi tr
DE ca maltodextrin n nh, khng b thay i trong qu trnh sn xut, n nh cht lng
u ra ca sn phm.
Cc bin i xy ra
Ho sinh: khi nng nhit ln cao, qu trnh trao i cht ca enzyme b nh ch, bt hot
enzyme, ngng qu trnh thu phn tinh bt.
Ha hc: cc phn ng nh maillard hoc caramen c th din ra, nhng do thi gian
nhanh v nng cc cht tham gia thp, nn khng ng k.
Thng s v thit b cng ngh
X l nhit bng hi bo ha nhit t 120 - 125oC.
Thi gian v hot t: 5-10 pht.
Thit b: thc hin bng thit b truyn nhit dng bn mng.
Nhom 22
23
Lp: Hc11Tp

1.2.8
Lm ngui
Mc ch cng ngh: chun b cho qu trnh ty mu.

Thit b: thit b trao i nhit dng bn mng.
Sau khi v hot enzyme, hn hp dch phi lm ngui dch bng nc lnh (5 - 10oC),
bng mt thit b trao i nhit dng bn mng, nhit sau khi lm ngui l 65 - 700C. Sau
c bm vo thit b ty mu. Mc ch ca vic ny l lm tng kh nng hp ph ca
than hot tnh, nhit cng thp, kh nng hp ph ca than cng cao.
1.2.9 Ty mu
Mc ch cng ngh
Hon thin: dung dch sau thy phn d xy ra phn ng maillard do trong dung dch vn
cn st mt lng nh cc axit amin s phn ng vi ng kh lm dung dch b sm mu,
ngoi ra ty mu cn loi mt s tp cht khc sinh ra trong qu trnh phn ng (cc cu t
protein bin tnh, cc cht keo t).
Ho l: Cht mu v mt s tp cht trong dch thy phn s hp ph trong mao dn ca
ht than hot tnh.
Cc bin i khc khng ng k.
Nhom 22
24
Lp: Hc11Tp
Hnh 12.Thit b ty mu bng than hot tnh

Thit b c hnh tr dng ng, y cu, bn trong thit b c cnh khuy, bn ngoi phn
y c v o iu nhit.
Sn phm sau khi ty mu c tho ra qua ca y.
Hm lng than hot tnh s dng khong xp x 0,75% lng cht kh trong dch thy
phn. Ngi ta s chun b huyn ph than hot tnh vi nng 15%, sau a vo thit b
qua ca nh, trong khong thi gian ny o trn lin tc.
Nhit x l: 65 - 70oC.
Thi gian x l khong: 25-30 pht.
Tc cnh khuy: 200 vng/pht.
1.2.10 Lc
Mc ch cng ngh
Hon thin: qu trnh lc gip ci thin mt s ch tiu cht lng ca sn phm ( trong
ca dch maltodextrin).
Khai thc: phn ring huyn ph, gi li cu t cn thit, thu hi maltodextrin, loi b cc
tp cht (protein, cellulose, tinh bt cha thy phn) v than hot tnh.
Cc bin i
Nhom 22
25
Lp: Hc11Tp
Vt l: do xy ra s phn ring hai pha, pha phn tn bao gm cc tp cht, cn bn b ln

trong dung dch thu phn, pha lin tc l dch maltodextrin c tinh sch nn mt s ch
tiu vt l ca dch lc s thay i so vi huyn ph ban u nh khi lng gim, t trng
gim, trong tng
Ha l: C s phn ring hai pha: pha phn tn bao gm cc ht than hp ph cc cht
mu v mt s tp cht b ln trong dung dch thy phn, pha lin tc l dch maltodextrin.
Sinh hc: qu trnh lc khng gy ra nhng bin i sinh hc. Tuy nhin nu thi gian
lc qu di th h vi sinh vt c sn trong huyn ph hoc cc vi sinh vt t mi trng bn
ngoi c th b nhim vo huyn ph s pht trin.
Ho sinh: qu trnh lc khng gy ra nhng bin i ho sinh.
Ho hc: qu trnh lc khng gy ra nhng bin i ho hc ng k.
Cm quan: trong ca dung dch tng.
Thit b: lc khung bng vi mng lc vi c ph mt lp bt tr lc diatomite.
Thit b lm vic bn lin tc. Vic np v tho dch lc ra khi thit b c th thc hin
lin tc trong mt khong thi gian, tuy nhin vic tho b lc phi c thc hin gin on.
Thit b gm hai b phn chnh vi tit din hnh vung. Khung c chc nng cha b lc v l
ni bm huyn ph vo. Cn bn lc c chc nng to nn b mt lc vi cc rnh dn dch
lc.
Nguyn l: mt my lc khung bng bao gm cc khung v bng gn vi nhau bng cc
tm giy lc ph c 2 pha ca bng. Sau khi cc khung v bng c p st nhau, khong
khng gia cc khung s l ni cha huyn ph bt tr lc v dung dch cn lc. Lp o bt tr
lc s c ph ln b mt vi lc, dung dch c lc s i qua cc tm bng ra ngoi.
Nguyn tc ca qu trnh lc l khi va bt u lc ln th nht cn b sung nc nng
hoc hi nng hm nng my lc trong khong thi gian 10 pht trnh trng hp nhit
chnh lch t ngt c th lm bin dng khung bng, lm tc cc b b v dch lc. Sau
mi iu chnh tng dn dn tc cp dch lc vo my lc.
Trong qu trnh lc, nu thy bt k dch lc ca khung bng no mang theo b , dch thu
c b c chng t vi lc ca khung y b rch hoc lp khng ng, cn kim tra li h
thng.
Nhom 22
26
Lp: Hc11Tp
n mt thi gian nht nh trong khung lc c y b, lm tng tr lc v tc lc

s thay i rt nhanh, nu tip tc lc s lm tng thi gian lc. Do cn phi tho my p lc
thu hi b lc.
Hnh 13.M hnh lc khung bng
Hnh 14.Hnh nh thc t ca thit b lc khung bng

My lc khung bng c b mt lc t 20 - 400 m2, hiu sut ca my c th t 200 400L/m2.h .
Thng s cng ngh:
p sut lc: 2 5 bar.
Nhit : 60 - 650C.
Kch thc li lc: 0,01 0,05 mm.
Nhom 22
27
Lp: Hc11Tp
1.2.11 C c
Mc ch cng ngh
Chun b: cho qu trnh sy gip qu trnh sy din ra d dng v tit kim chi ph nng
lng trong ton b quy trnh sn xut.
Khai thc: lm bay hi nc, tng nng cht kh trong dung dch.
Vt l: Nhit dung dch tng, nng cht kh tng, nht tng, t trng tng, nhit
ca dung dch tng theo thi gian c c.
Ho l: C s chuyn pha ca nc.
Ho hc: nu cc acid amin hoc peptide cha c loi b hon ton trong qu trnh tinh
sch trc th chng s cng vi mt t ng kh tham gia phn ng Maillard lm cho dch
thnh phm sm mu nhng khng ng k.
Hnh 15.S thit b c c ng tun hon

Nguyn l hot ng
Thit b c c ng tun hon, pha trn gn vi thit b to chn khng nhm gim nhit
si ca dung dch gip cho dch maltodextrin khng b sm mu.
Nguyn l lm vic ca ni c c: phn di ca thit b l bung hi gm c cc ng
truyn nhit. Dung dch c mt h thng phn vo cc ng theo c ch chy mng trong ng,
Nhom 22
28
Lp: Hc11Tp
hi t s i trong khong khng gian pha ngoi ng. Khi lm vic, dung dch trong ng trao
i nhit vi hi pha ngoi ng, hi nc trong dung dch s bc hi v dn ra ngoi. Dch c
c s rt xung v c bm tun hon li cho n khi t Bx theo yu cu.
Kt qu l trong thit b c chuyn ng tun hon t nhin t trn xung trong ng tun
hon. Sn phm c x ra pha ca y.
Thng s thit b:
Nng cht kh sau khi c c: 45-50 0Bx.
Nhit c c: 700C
p sut hi t: 1,25 atm
chn khng ca bung bc: 0,3 0,4 at.
1.2.12 Sy phun
Mc ch cng ngh
Khai thc: qu trnh sy tch bt nc ra khi nguyn liu, do hm lng cc cht kh
c trong 1 n v khi lng sn phm s tng ln.
Bo qun: qu trnh sy lm gim gi tr hot nc trong nguyn liu nn c ch h vi
sinh vt gip ko di thi gian bo qun sn phm. Trong qu trnh sy, nhit ca nguyn
liu kh cao lm mt s vi sinh vt trong nguyn liu b v hot.
Hon thin: sn phm thu c dng bt d ho tan.
Vt l: xut hin gradient nhit trong nguyn liu, t trng ca sn phm gim, m
nguyn liu gim.
Ho l: c s chuyn pha ca nc t lng thnh hi.
H thng thit b sy phun dng u phun kh ng: gm cc b phn chnh: caloriphe
gia nhit tc nhn sy, c cu phun sng, bung sy v h thng thu hi sn phm.
Nguyn tc sy gm 3 giai on:
Giai on 1: chuyn dch maltodextrin thnh dng sng m nh c cu phun sng kh
ng. Kch thc cc ht sng 10-200 m.
Giai on 2: ha trn sng m vi dng tc nhn sy trong bung sy.
Nhom 22
29
Lp: Hc11Tp
Giai on 3: Tch sn phm ra khi dng tc nhn sy bng cch s dng h thng
cyclone thu hi sn phm theo c ch lng xoy tm.
Hnh 16.S thit b sy

Thng s cng ngh
Nhit tc nhn sy vo: 350oC
p sut bm cao p: 15 - 20 bar.
m sn phm: khng qu 5-6%
Thi gian sy: 5-7s.
1.2.13 Bao gi
Mc ch cng ngh
Bo qun: trnh tip xc vi mi trng khng kh. i vi maltodextrin dng bt, m
5-6% rt d ht m tr li, gim ch tiu v ho l cm quan... Do cn bao gi sau sy.
Hon thin: to thun tin cho ngi tiu dng.
Bin i nguyn liu: hu nh khng c bin i no ng k
Vt liu cu to: ti nha polyetilen dy t 50 60 m.
-
Bao gi v ht chn khng.
Nhom 22
30
Lp: Hc11Tp

2.
Qui trnh cng ngh 2
2.1 S khi
Khoai lang
Lm sch s b
Tp cht
H2O
Ra
Nc thi
Ct lt
Nc
Nghin
Cht chnh pH
Phi trn
Enzyme
Termamyl 120L
Thy phn
HCl
CaCl2
V hot enzyme
Lc
Trao i ion
C c membrane
Tp cht
Nc
Sy phun
Maltodextrin
Nhom 22
31
Lp: Hc11Tp
2.2 M t qui trnh

2.2.1 Lm sch s b
2.2.2 Ct khc
2.2.3 Nghin
2.2.4 Phi trn
2.2.5 Thy phn
2.2.6 V hot enzyme
S dng tc nhn nhit kt hp vi HCl
Mc ch cng ngh
Hon thin: di tc dng HCl, enzyme b v hot, lm cho gi tr DE ca maltodextrin
n nh, khng b thay i trong qu trnh sn xut, n nh cht lng u ra ca sn phm.
Cc bin i
Ha hc: xy ra cc phn ng thy phn nhng khng ng k.
Ha sinh: cc enzyme b v hot.
Thc hin trong cng thit b dch ha.
Nng HCl 0,1N.
pH v hot l 4,2 5,7.
Nhit : 95oC
Thi gian: 5 10 pht.
Tc cnh khuy: 200 vng/ pht.
Nhom 22
32
Lp: Hc11Tp
Bng 14. n nh ca Termamyl
2.2.7 Lc
-
S dng thit b ging quy trnh 1
Thng s thit b:
Nhit lc: 85 900C.
Kch thc li lc: 0,05 mm.
p sut: 2 5 bar.
2.2.8 Trao i ion

Mc ch cng ngh: hon thin
Hon thin cht lng sn phm, loi b cc cht khng tt cho sn phm. Dch
maltodextrin trong hn.
Cc cht c mu, c mi, protein, cc tp cht tch in s b gi li trn cc cationit v
anionit, 95% cht khong, 70% cc hp cht c cha nit v 80% cc cht mu s b tch ra
trong qu trnh ny. Cht lng cm quan ca sn phm tt hn.
Cc bin i
Bin i ho hc: ti cc ct xy ra cc phn ng trao i ion
Ti ct cationit c cc ht nha polystyrene - divinylbenzen c gn mt s ion
dng, nh H+, -SO3H, -COOH, c tc dng chuyn cc mui trong dung dch
thnh cc acid tng ng:
RSO3H + NaCl RSO3Na +HCl
Nhom 22
33
Lp: Hc11Tp
RSO3H +CaSO4 (RSO3)2Ca + H2SO4

Ti ct anionit c cc ht nha trn nhng gn vo 1 nhm bazo yu NR3, c tc
dng hp th cc acid mnh, cc cht hu c, cht mu
NR3 + HCl NR3HCl
NR3 +H2SO4 (NR3)2H2SO4
Ngoi tnh cht trao i ion dng v m (tp cht) trong dung dch, cc cht trao
i ion dng trong cng nghip ny cn c tnh hp ph, hp ph tt cc
aminoacid, furrurol, cc hp cht hu c khc, kh nng tch mu tng ln.
Bin i vt l: Sau khi i qua ct cationit, pH dung dch s gim xung rt thp (pH =2).
Tuy nhin sau khi c a qua ct anionit, pH ca n s tng ln cao hn (pH=5 hoc cao
hn).
Bin i cm quan: 80% cht mu cng cc tp cht c tch b nn dch maltodextrin
s trng v trong hn.
Bin i ho l: khng gy ra s bin i v pha.
Bin i sinh hc v ho sinh: khng gy ra nhng bin i v sinh hc v ho sinh.
Bn cht ca phng php l s tng tc gia dch maltodextrin v pha rn c cha sn
cc ion, c th i ch vi cc ion c trong ngun dch cn x l (Ca2+, Na+, Cl-, Mg2+, SO42-,
mt s cht hu c)
Thit b: thit b trao i ion.
Nhom 22
34
Lp: Hc11Tp
Hnh 17.C ch trao i ion
Hnh 18.Thit b trao i ion

y l thit b dng hnh tr, c y a, chu c p lc. Chiu cao tng nha t 11,5m.
Gm 2 ct hnh tr, mi ct c cha mt loi nha trao i ion.
Ct th nht gm cationit loi acid mnh, c nhm chc -SO3H.
Ct th hai gm anionit loi kim yu, c nhm NR3.
Nguyn tc: dung dch c bm vo ct 1 loi cation sau a qua ct 2 tip tc
loi anion v iu chnh pH cho dung dch. Hng chuyn ng ca dung dch t trn xung,
Nhom 22
35
Lp: Hc11Tp
nha nh l mt tm m, cch n gin nht tng nha l y ct vo y ca thng.

ng thi lp ct ny c chc nng hn ch s chy tri ca cc ht nha trao i ion theo
dng ra ca dch maltodextrin qua x l. Sau khi lp nha ny ht tc dng c th ti sinh
tr li.
a cationit v dng ban u, cho dung dch HCl 2- 4% chy qua ct 1. V a
anionit v dng ban u bng cch cho dung dch NaOH 2- 4% qua ct 2.
Nhit tin hnh: 70 - 750C.
2.2.9 C c bng membrane
Mc ch cng ngh: chun b v khai thc
Chun b: qu trnh c c bng membrane nhm chun b cho qu trnh sy, gip lm
gim mt lng nc kh ln trc khi a vo sy, gim nng lng v thi gian cho qu
trnh sy.
Khai thc: qu trnh phn ring bng membrane gip tch bt nc ra khi dch
maltodextrin, lm tng nng cht kh ln.
Cc bin i
Bin i vt ly: nht dung dch, khi lng ring, t trng v nng cht kh ca dung dch
sau c c tng.
Bin i hoa hc:

Cc vitamin trong nc b tht thot.
Bin i sinh hc:
c ch v tiu dit cc vi sinh vt do nng cht kh cao.

Thit b: s dng thit b c c membrane.
Nhom 22
36
Lp: Hc11Tp
Hnh 19. M hnh c c bng membrane
Hnh 20. H thng thm thu thc t trong cng nghip
Nguyn l hot ng:

Mng lc NF (Nano Filltration) hot ng trn c ch chuyn ng ca cc phn t nc
nh p lc nn ca my bm cao p to ra mt dng chy mnh y cc phn t nc chuyn
ng mnh v chui qua l mng, khi ta thu c dng dch maltodextrin c. Tin hnh
hon lu nu nng dch ra cha t yu cu k thut.
Thng s cng ngh:
B dy: 150m
Kch thc l: 5 nm.
Nhom 22
37
Lp: Hc11Tp
M hnh: dng nhiu ng ng.
p sut qu trnh: 40 bar.
Nhit : 550C.
Nng cht kh: 30 - 35 %.
2.2.10 Sy phun
- Thit b ging quy trnh 1.
Thng s cng ngh
Nhit tc nhn sy vo: 350oC
p sut bm cao p: 10 - 15 bar.
m sn phm: khng qu 5-6%
Thi gian sy: 10 - 15s.
2.2.11 Bao gi
3.
So snh hai qui trnh cng ngh

Bng 15.So snh hai quy trnh cng ngh
Cc ch tiu
Quy trnh 1
Quy trnh 2
Qu trnh ty
Than hot tnh l cht d kim,
Nha c gn cht trao i ion vi
mu
r tin.
dch maltodextrin t tin hn.
Sau khi ty mu bng than hot
Khng cn c qu trnh lc sau
tnh phi c qu trnh lc tch
trao i ion nhng cn lc trc
than v tp cht.
khi vo ct trnh tc nghn.
Qu trnh lc
S dng cht ho hc acid HCl.

S dng nhit cao. Cn thm
Qu trnh v hot
enzyme
thit b trao i nhit bn mng

nng nhit c ch hot ng
ca enzyme.
Tn chi ph nng lng.
Nhom 22
38
V hot enzyme trong chnh thit

b dch ho.
Khng tn thm nng lng cho
v hot enzyme nhng cn thit b
trao i ion loi b HCl d.
Thit b n mn.
Lp: Hc11Tp
Dng tc nhn nhit, sn phm
Thit b c c membrane n
d b nh hng cht lng cm
gin, d vn hnh, nng sut ln,
quan (mu sm). Nng cht
tit kim chi ph nng lng. Tuy
kh cao hn.
nhin, nng cht kh thp v
Qu trnh c c
chim din tch nh xng cao

Bng 16.So snh chung v hai quy trnh
III.
c im
Quy trnh 1
Quy trnh 2
Thit b
Thit b n gin hn
Thit b phc tp hn
Din tch nh xng
t chim hn
Nhiu hn
V sinh thit b
D hn
Kh hn
Nng lng
Tiu tn hn
t hn
SN PHM
1.
Tnh cht vt l ca Maltodextrin

Bng 17.Tnh cht vt l ca Matodextrin
KLR (g/cc)
Maltodextrin
(C6H10O5)n.H2O
0,3-0,5
DE
4-20
pH
4,0-7,0
Tnh cht
Bt mu trng, d sy kh, t
ht m
Khng ngt hoc t ngt, tan tt
trong cho dung dch khng mu.
Maltodextrin l sn phm thy phn tinh bt khng hon ton bi enzyme hoc acid, l
hn hp cc polyme c n v l D glucose c ng lng dextrose DE di 20.
Tu theo DE l bao nhiu m sn phm bt Maltodextrin c s dng cho nhng mc
ch cng ngh khc nhau. qui trnh ny sn xut Maltodextrin c DE = 9-12.
Maltodextrin c DE = 9-12 ng dng trong:
Cng nghip sn xut ung, c bit l ung cho tr em.
Nhom 22
39
Lp: Hc11Tp
ung v thc n king cho cc ng vin th thao: d tiu ho, d ho tan, tng
gi tr dinh dng cho sn phm.
2.
Lm cht tr sy, cht gi hng, yu t to hnh.
Cc ch tiu cht lng sn phm

Sn phm t ngt, t ht m, hm lng glucose 0.8%, maltose 2.9% cht kh.
Ch tiu cm quan: bt mn, mu trng.
Ch tiu ho l ho hc:
m: 5%
pH: 6,5 - 7
tan: 98%
mn: 99.6% (qua l ry 150 mm)
DE: 9 12
Tro: 0.3%
Hm lng kim loi nng: khng c.
Ch tiu vi sinh
Tng s vi khun hiu kh: < 3000 Cfu/g
Coliform: < 30 Cfu/100g
E.coli: 0
Samolnella: 0
Nhom 22
40
Lp: Hc11Tp
TI LIU THAM KHO

1.
L Vn Vit Mn v cng s (2004). Cng ngh ch bin sa v cc sn phm t sa. Tp.
H Ch Minh, NXB i Hc Quc Gia Tp. H Ch Minh.

2.
L Vn Vit Mn v cng s (2011). Cng ngh ch bin thc phm, ti bn ln 2. Tp. H
Ch Minh, NXB i Hc Quc Gia Tp. H Ch Minh.

3.
L Ngc T & cng s. (2002). Ho sinh cng nghip. H Ni, Khoa hc v k thut.
4.
JohnM.deMan. (1999). Principle of food chemistry, third edition. United States of
America, Aspen Publishers.

5.
Martin F. Chaplin, C. B. (1990). Enzyme Technology. New York: The press syndicate of
the University of Cambridge.

6.
Wang, Y.; Wang, L.; Starch. 2000, 52, 8.
7.
Storz, E.; Steffens, K.; Starch. 2004, 56, 1.
8.
Williams, P. C.; Kuzina, D. F.; Hlinka, I.; Cereal Chem. 1970, 47, 197
9.
Mazurs, E. G.; Schoch, T. J.; Kite, F. E.; Cereal Chem. 1957, 34, 3.
10. Leach, H. W.; McCowen, L. D.; Schoch, T. J.; Cereal Chem. 1963, 36, 6.
11. Whistler, R. L; Paschall, E. F.; Starch: Chemistry and Technology, 2th ed., Academic Press:
N.Y., 1984, p. 1-718
12. Franco, L. M. C.; Ciacco, F. C.; Starch. 1988, 40, 1
13. J. Scott Smith; Y.H Hui; Food Processing Principles and Applications.
14. UNIFEM.1988. Cereal Processing. 3stfood cycle technology source book. New york, NY
10017 USA, 1988, printed by photosystem, S.r.l in Rome, Italy.
Nhom 22
41
Lp: Hc11Tp

Nhóm 22 - Maltodextrin T Khoai Lang

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Nhóm 22 - Maltodextrin T Khoai Lang

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Trng i hc Bch Khoa Tp.

Bo co mn Cng ngh ch bin thc phm

CNG NGH SN XUT

CBGD: PGS.TS L VN VIT MN

Trn Ngc Huy_61101387

Nm hc: 2013 2014

I. NGUYN LIU ................................................................................................................. 1

III. SN PHM ................................................................................................................. 39

CNCB Maltodextrin t khoai lang

GVHD: PGS.TS Le Van Viet Man

Thnh phn ha hc ca khoai lang

CNCB Maltodextrin t khoai lang

GVHD: PGS.TS Le Van Viet Man

Hnh 1.Cu to tinh bt

Hnh 2.Cu trc phn t Amylose

CNCB Maltodextrin t khoai lang

GVHD: PGS.TS Le Van Viet Man

Hnh 3.Cu trc Amylopectin

Hnh 4.Phn ng thy phn tinh bt

CNCB Maltodextrin t khoai lang

GVHD: PGS.TS Le Van Viet Man

CNCB Maltodextrin t khoai lang

GVHD: PGS.TS Le Van Viet Man

im m l mt khong nhit nht nh.Ty iu kin h ha nh nhit , ngun gc tinh

CNCB Maltodextrin t khoai lang

GVHD: PGS.TS Le Van Viet Man

CNCB Maltodextrin t khoai lang

GVHD: PGS.TS Le Van Viet Man

CNCB Maltodextrin t khoai lang

GVHD: PGS.TS Le Van Viet Man

Tiu chun chn khoai lang

V bao chim 1% khi lng c

V ci chim 5-12% khi lng c

CNCB Maltodextrin t khoai lang

GVHD: PGS.TS Le Van Viet Man

Dung dch dng lng, mu nu

Hot tnh, KNU/g

CNCB Maltodextrin t khoai lang

GVHD: PGS.TS Le Van Viet Man

cng, tnh theo CaCO3(*)

Tng cht rn ho tan (TDS) (*)

Hm lng Asen tng s

Hm lng Bo tnh chung cho c Borat v

CNCB Maltodextrin t khoai lang

GVHD: PGS.TS Le Van Viet Man

Hm lng Crom tng s

Hm lng ng tng s(*)

Hm lng Hydro sunfur(*)

Hm lng St tng s (Fe2+ + Fe3+)(*)

Hm lng Mangan tng s

Hm lng Thu ngn tng s

Hm lng Sunpht (*)

(*): l ch tiu cm quan

Dung dch trong sut hoc c mu tm

Hm lng natri hidroxit (NaOH), %

Hm lng natri cacbonatt (Na2CO3), %

Hm lng natri clorua (NaCl), %

Hm lng st chuyn ra st III oxit (Fe2O3), %

CNCB Maltodextrin t khoai lang

GVHD: PGS.TS Le Van Viet Man

Hm lng natri clorat (NaClO3), %

Hm lng sunfat (SO42+), %

Hm lng canxi (Ca); magi (Mg), %