B CNG NGHIP TRNG I HC CNG NGHIP TPHCM KHOA CNG NGH THC PHM & SINH HC

H thng bi th nghim

PHN TCH CU TRC THC PHM Mn hc: Vt l thc phm

Thnh ph H Ch Minh, thng 4 nm 2007

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PHN 1 GII THIU C S CA PHNG PHP PHN TCH CU TRC THC PHM

1.1. Gii thiu v mn vt l thc phm Kim tra cc tnh cht lin quan n cu trc ca sn phm thc phm trong cng nghip thc phm nhm pht trin nhng sn phm mi v ci tin sn phm. mm ca sn phm tht v sn phm h u cng nh gin ca sn phm khoai ty v to l i tong nghin cu ca nhiu phng th nghim o cu trc ca sn phm thc phm. ti ca bnh nng nh bnh m, bnh quy, bnh cracker rt quan trng i vi ngi tiu dng v c th xc nh c bng cc thit b kim tra cu trc sn phm thc phm. Nhiu tnh cht v cng ca sn phm thc phm c tm thy l s kt hp gia gin, cng v dai to nn sn phm thnh cng. Nhng phng php ng gi mi v gim nh hng ca lc tnh in tng ci thin thi gian bo qun ca sn phm v cc nh khoa hc cn o mt cch cn thn nhng nh hng ca nhng vn nh th. C, tm ng lnh v nhng sn phm thc phm khc yu cu ch bin cn thn v cc nh cng ngh tm ra cc tham s ti u thng qua vic kim tra s thay i . Kem v sn phm dng paste phi c nht thch hp mi c th tin hnh th nghim trn my kim tra cu trc. Cc nh cng ngh thc phm khp th gii dng nhng thit b qu o tnh cht cu trc ca thc phm nh gin, dai, chn, dnh, tnh d v, nht v mm Nhng tnh cht ny c th phn bit khch quan nhng sn phm mi.

1.2.Cu trc thc phm 1.2.1. S cm nhn cu trc thc phm ca con ngi Cu trc thc phm l tt c cc thuc tnh c hc, hnh hc, b mt ca sn phm c cm nhn bi c hc, xc gic, th gic v cc c quan cm th khc ca con ngi [ISO 5492 : 1992]. S cm nhn cu trc thc phm bt u vi kt cu ca nguyn liu thc phm (v d cc phn t hoc vi cu trc c sp xp theo kiu hnh hc nh th no). Khi kt cu ny c cho vo ming hoc cm nhn bng tay, n s thay i nh: gim kch thc,
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tng m do s tit nc bt. Kt cu ca thc phm qua qu trnh nhai s to ra nhng kch thch c dy thn kinh truyn v no v hnh thnh s nhn bit v cu trc. Nhng nhn bit ny kt hp s ghi nh hnh thnh nn mt nim v cu trc thc phm i vi ngi tiu dng. Nhng nhn bit cng c th c chuyn thnh s nh gi cng ca mt thuc tnh cu trc no , thng thng c nh gi bi hi ng cm quan [3, 30]. Cu trc ca thc phm c nhn bit u tin qua th gic. nhng ci nhn u tin, con ngi hnh thnh mt s d on v cm nhn cu trc ca thc phm khi n trong ming hoc khi chm tay. Vic nh gi thuc tnh cu trc ny thng ph thuc nhiu vo kinh nghim n ung. Nu s d on ny khng ng, thc phm c th b t chi. Nhng thuc tnh cu trc c th c nh gi qua th gic l: bng, s g gh trn b mt [30]. Vic nh gi cu trc bng xc gic c th thc hin trc tip bng vic tip xc, thao tc trn thc phm vi nhng ngn tay hoc gin tip bng cch chm vo thc phm thng qua dao, na [7, 30]. Cc thuc tnh cu trc c th c nh gi bng tay gm thuc tnh c hc (v d lc p), thuc tnh hnh hc (sn, c sn) v thuc tnh m (c du, t). Hu ht nhng thuc tnh cu trc ny c cm nhn khi c s tip xc gia da v b mt nguyn liu. S di chuyn da qua b mt nguyn liu (v d da ca qu cam) to ra rung ng trong da, nhng rung ng ny c coi l cm gic khi cm nhn cu trc bng xc gic. Mi cng ng vai tr quan trng trong cm nhn cu trc bng xc gic. Chng c cm gic c bit nh gi s g gh trn b mt v nhng thuc tnh cu trc khc ca thc phm. Tuy nhin, khi nh gi mc ca mt thuc tnh cu trc no , vic nh gi c thc hin trong ming th chnh xc hn thc hin bng tay [30]. Qu trnh cm nhn cu trc thc phm trong ming gm 3 gian on. Ban u l cm nhn cng, kh nng ph v thc phm trong ln cn u tin. Tip theo l s cm nhn nhai (chewiness), dnh nht trong qu trnh nhai, s m t v bo ngy ca thc phm, cng vi s cm nhn kch thc v thuc tnh hnh hc ca nhng mu thc phm ring l. Cui cng l s cm nhn tc ph v thc phm trong qu trnh nhai, s gii phng, hp thu m hay bt k s bao ph ca thc phm ln ming hoc li [3]. Ngoi vic cm nhn cu trc bng cch nhai hay nhn, tip xc vi thc phm th nghe cng ng vai tr rt quan trng [7, 30]. Mt thuc tnh vn c ca qu trnh ph v cc thc phm gin l to ra m thanh. Khi cn cc thc phm khc nhau th m thanh pht ra cng khc nhau. Hai tiu chun cm quan c bn phn bit nhng m thanh pht ra t thc phm l ln v tnh lin tc hay gin on ca m thanh. Ngi th c th phn bit c gia gin crisp v gin crunch bng vic nh gi m thanh pht ra. [13, 19, 30].
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1.2.2. Phn loi thuc tnh cu trc Thuc tnh cu trc c th c chia nh hn thnh nhiu loi khc nhau. Nhng phn loi ny th hin trong bng 1.1. Ngy nay, nhng phn loi ny vn c s dng mc d chng pht trin qua nhiu thp k [30].

Bng 1.1: Bng phn loi thuc tnh cu trc theo mt s tc gi [30] nh ngha S bin i ca nguyn liu di tc dng ca sc cng v ng sut Thuc tnh hnh 1) Nhng thuc tnh hnh hc dng v kch thc. Szczemiak, 2) Nhng thuc tnh hnh 1963 dng v nh hng. Nhng thuc tnh khc Nhng cm gic trong ming c trng lin quan n s cm nhn hm m v bo. 1) Nhng thuc tnh dng php phn tch. 2) Hnh dng, kch thc ca ht, s phn b cc ht. 3) Th tch kh, v tr l kh, s phn b l kh S kt hp ca hai thuc tnh cu trc c bn (loi 1). S kt hp ca hai hay nhiu thuc tnh loi 2. Kt cu, cu trc, s c kt Tc gi Phn loi Thuc tnh c hc V d Loi 1: cng, c kt. Loi 2: gin, mc nhai (chewiness). Trn, nhn hay cng, c sn. Mm nho, d tch thnh tng mnh, tinh th. Trn nh c du, bo ngy.

Loi 1

Shermann, 1969

Loi 2

n hi, nht, dnh. snh, cng, gin, ln nhn.

Loi 3 Thuc tnh cu trc chung S bin i ca nguyn liu di tc dng ca sc cng,

Jowitt, 1974

cng, chc, mm

ng sut Kt cu ca nguyn liu

1) Hnh dng, kch thc ca ht 2) Hnh dng v s sp xp ca cc yu t thuc kt cu

Mn, nhiu nc D tch thnh tng mnh, x Nhiu nc, mm xp

Cm gic ming 1.3. Phng php phn tch cu trc thc phm 1.3.1. Phng php phn tch cm quan

Phn tch cm quan l k thut s dng cc c quan cm gic ca con ngi tm hiu, m t v nh lng cc tnh cht cm gic ca mt sn phm thc phm nh mu sc, hnh thi, mi, v v cu trc [1]. Trong phn tch cm quan cc gic quan ca ngi th c s dng nh mt dng c o. Cc gic quan lm nhim v nhn thng tin nh l mu sc, mi, v, qua phn tch, x l v a ra kt qu di dng cc gi tr c lng, so snh v m t [1]. nh gi mt ch tiu cht lng no c ngha l c lng gi tr ca ch tiu khi n c nhiu trng thi phn bit. Ngi ta c th gn cho cc trng thi ny mt gi tr v nh th chng tr thnh i lng o c [1]. Vic nh gi cm quan cu trc s cung cp nhng thng tin v s tip nhn v phn ng ca con ngi i vi cu trc nh th no khi h s dng sn phm. thu c kt qu o khch quan v ng tin cy, cn s dng mt hi ng cm quan c hun luyn nh gi cu trc. Khi khng c hun luyn thch hp, ngi th s s dng chnh nhng hiu bit ca mnh trong vic nh gi. Nhng hiu bit ny ca ngi th l khc nhau bi v mi ngi u c kinh nghim cm quan, nn vn ha, mi trng sng v mt tiu s ring. Khi qua hun luyn, ta c th pht trin mt h thng kin thc chung s dng trong sut qu trnh nh gi. Nh vy, mt hi ng c th cung cp nhng tr li nh tnh v nh lng tng ng. Mt yu cu c bn vic nh gi cm quan cu trc c thnh cng l nhng thuc tnh cu trc phi c nh ngha theo cng mt cch mi ngi trong hi ng nh gi hiu ging nhau v nhng thuc tnh . Chnh v vy, nhng thut ng cu trc a ra nhng nh ngha chi tit v thuc tnh ca thc phm l mt cng c hu ch. c c mt php phn tch cm quan cc thuc tnh cu trc chnh xc v ng tin cy, cng nh pht trin mt h thng kin thc chung, nhng h thng tiu chun nh gi c a ra, v d h thng tiu chun ca Szczesniak v cng, gin, nht, dnh, mc nhai; hay h thng tiu chun ISO 5492:1992 v cng, gy v, nhai, chc, dnh, nht Cc tiu chun tham kho gip cho hi ng cm quan pht trin thut ng chnh
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xc, quyt nh ng tin cy v nhn ra hu ht cc c tnh quan trng ca sn phm. Nhng tiu chun tham kho ny cng rt hu ch trong vic gii thch nhng nh hng ca cc thnh phn ln nhng mu nguyn liu thc t; hi ng ch cn hun luyn trong thi gian ngn, c kh nng a ra h thng ti liu thut ng v cung cp nhng cng c phong ph cho bui tho lun [30]. Cc php th phn bit th rt c ch khi cn xc nh c tn ti s khc nhau gia cc sn phm hay khng. Cn nu mc ch nghin cu va nh tnh va nh lng nhng khc nhau ca sn phm th php phn tch m t l cn thit. Mt phng php ph bin nghin cu nh tnh v nh lng s khc nhau ca cu trc thc phm l phng php Texture profile analysis (TPA tm dch l phn tch m t cu trc, trong mt s ti liu cn gi phng php ny l STPA sensory texture profile analysis phn bit vi phng php TPA trong phn tch cng c) [7, 23, 30]. Phng php TPA a vo tnh ton bn cht ng hc ca s cm nhn cu trc. Do , phng php ny nh gi thuc tnh cu trc theo trnh t: u tin l cc thuc tnh b mt (nhn trc khi nhai), tip n s nn p ban u (cm nhn da trn ln cn u tin), cm nhn trong sut qu trnh nhai, phn cn li (s thay i to ra trong sut qu trnh nhai v thng cm nhn sau khi nut). Trong qu trnh nh gi, ngoi cc thuc tnh c hc v hnh hc, m thanh pht ra cng c cm nhn [7, 30]. Trong a s cc nghin cu v cu trc thc phm u dng phng php TPA, c bit khi cn a ra cc m t v thuc tnh cu trc ca sn phm, phng php TPA xc nh s khc nhau gia cc c tnh ring bit. Chng hn, khi nghin cu v sn phm ph mai, Pereira dng phng php ny, mt s thut ng nh chc, dai, bo, dnh c hi ng a ra. V khi hi ng a ra thut ng s i km vi nh ngha thut ng, cc thut ng c la chn qua s thng nht ca hi ng hoc x l thng k s l ch tiu nh gi cho sn phm. Trong mt s cc nghin cu khc, khi tc gi mun nghin cu trn mt s thuc tnh nht nh no , th vic xy dng thut ng cho sn phm c b qua, hi ng nh gi s c gii thiu nhng thut ng c sn t mt tiu chun hay t cc nghin cu trc trn sn phm tng t. Vic nh lng cc thuc tnh c th c s dng trn thang khng cu trc (vch du trn mt ng thng chiu di nht nh), hoc trn thang im, s im trn thang c th l 7, 9, 10 hay 100 ty theo tng th nghim [9, 10, 12, 16, 22, 23, 25]. 1.3.2. Phng php phn tch bng thit b Ngoi 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). Yu cu ca phng php phn tch bng thit b thng hp l vi gi thnh r, nng
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sut cao, mang tnh khch quan v php o cu trc bng thit b thng c pht trin vi mc ch thay th phng php phn tch cm quan [30]. Phn loi: phng php cng c c th c chia thnh 3 loi Phng php c bn (fundamental methods): bao gm vic o nhng thuc tnh vt l c nh ngha r rng, c nn tng khoa hc cht ch, m nhng thuc tnh ny nu c o mt cch chnh xc th c lp vi phng php o. Nhng thng s c bn chung nh: Youngs modulus, nht [7] Phng php thc nghim (empirical methods): ch o cc thuc tnh vt l ca thc phm. o nhng bin s khng c nh ngha r rng c ch ra theo kinh nghim thc hnh c lin quan n cu trc c trng. Pht trin da trn kinh nghim v quan st, thiu nn tng khoa hc cht ch. Trong phng php ny c cc thit b nh : my o m xuyn o bng cch m xuyn qua sn phm, o kh nng chng li ca sn phm i vi lc m xuyn v/hoc tng su m xuyn; my nn o kh nng chng li ca sn phm i vi lc p; v dng c ct ghi li lc cn thit ct sn phm c kim tra m xuyn, ct x, nn p, n y [7, 30] Phng php m phng (imitative methods): m phng theo hot ng khi n ca con ngi, ging nh qu trnh nhai. Php o m phng c thit k m phng mt qu trnh ging nh khi n thc phm. Mt trong nhng k thut ni ting ca nhm php o m phng l phng php c gi l texture profile analysis (TPA). Phng php TPA m phng hot ng nhai ca rng. tng chnh ca phng php ny l mt lng mu thc phm tng ng vi ming cn c p hai ln lin tip. Kt qu thu c mt ng cong th hin quan h gia lc v thi gian. Mt vi thuc tnh cu trc nh cng, c kt, nht, n hi c th c nh gi t ng cong ny. phng php TPA ging nh mt qu trnh nhai tht s, ngi ta bi trn gia vng tip xc ca mu v thit b. Nhng cht bi trn (v d du thc vt th) c s dng bt chc s chuyn ng trong ming. Ngoi ra, mt hm rng nhn to v s chuyn ng theo khng gian ba chiu cng c lp vo thit b o TPA to ra mt phng php hin thc hn [7, 30]. Cc phng php thng dng phn tch cu trc bnh [14, 17, 21, 22, 26, 27, 28] Trong phn tch cu trc bnh biscuit thng s dng cc phng php thuc nhm phng php thc nghim nh: m xuyn (puncture), nn p (compression), ba im un cong (the three-point bending test), ba im ph v (three-point break). Cc phng php ny u tc dng lc ln bnh, nhng cch thc tc dng li khc nhau (hnh 1.1), i vi phng php m xuyn cng gn ging nh phng php nn p nhng tr tc dng lc ch l mt que c tit din nh.
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a) b) Hnh 1.1. M t cch tc dng lc ca phng php ba im v phng php nn p. a Phng php ba im, b Phng php nn p. Ty thuc vo mc ch ca nghin cu, c th s dng mt hoc nhiu hn trong nhng phng php trn. V cch thc tc dng lc khc nhau nn mi phng php s cho kt qu khc nhau. Chng hn, phng php ba im un cong c dng xc nh Youngs modulus, failure stress, failure strain, o lc ph v (fracture); cn phng php m xuyn, phng php nn p o lc ph v ri tnh ton t l gia lc v s ph v (force/deformation), hay phng php ba im ph v li dng xc nh lc ph v (break-strength). Ngoi ra, phng php m xuyn cung cp nhiu thng tin c ch v s thay i cu trc trong cng mt mu bnh biscuit bng vic m nhng v tr khc nhau m khng th thc hin c bng phng php ba im un cong. 1.4. Quan h gia phng php phn tch cm quan v phng php phn tch bng thit b 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 L 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 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 [7].

Bng 1.2: Bng so snh u v nhc im ca hai phng php phn tch [2] u v nhc im Phng php cm quan - Phng php cm quan l phng php duy nht hng n nhng php o cc thuc tnh cm nhn c. - Phng php ny cung cp nhng thng tin gip cho vic hiu nhng phn ng ca ngi tiu dng tt hn. - Phng php ny c th o nhng nh hng c cm nhn tng tc ln nhau. - Phng php ny c th cung cp mt kt qu o tng th t con ngi ngc vi nhng kt qu ring l t thit b. Phng php phn tch bng thit b - n gin - C li v mt kinh t - Cho kt qu nhanh chng - Hot ng lin tc (khng hn ch s lng mu kim tra) - Chnh xc - tin cy cao - Hiu qu - Kt hp c vi cc thit b khc nh my vi tnh. - Mt vi c tnh cha c k thut thit b o - Trong mt vi trng hp, thiu mi tng quan gia phng php cm quan v phng php phn tch bng thit b, hay ni cch khc cc thit b ny khng c kh nng lin quan hay d on tnh cht cm quan. Cc thit b khng c kh nng o cng mt lc nhiu thuc tnh ca mt sn phm nh nh gi cm quan.

u im

- i hi thi gian - Chi ph tn km - C s nh hng ca cc yu t mi trng, tnh cm ln phn ng ca ngi th. - Anh hng ca cc xu hng thin lch, cc yu t tm sinh l ln nhng kt qu ca sn phm. Nhc im - C th thiu s chnh xc v tin cy - Hi ng c hin tng mt mi, bo ha khi nh gi lu. - Cn x l, gii quyt cc yu t c nhn nh hng n qu trnh hot ng ca chng trnh cm quan (v d: bnh tt, s di chuyn, x dch)

Vi nhng u v nhc im ca c hai k thut cm quan v thit b c trnh by trn th s hiu bit v mi quan h gia hai phng php ny l cn thit c th thit lp mi tng quan gia chng nhm to ra mt th tc ng dng trong lnh vc

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qun l cht lng. Nhiu nh nghin cu nghin cu vn ny cho thy c s tn ti mi tng quan gia hai phng php [4, 7]. Nghin cu ca Mohamed v cc cng s v mi tng quan ca hai phng php phn tch trn tnh cht gin ca cc thc phm d v. Kt qu cho thy c mi tng quan c ngha gia thuc tnh cm quan gin v cng m thanh pht ra (P < 0,001; R = 0,701), gia thuc tnh cm quan cng v lc ph v bnh (P < 0,001; R = 0,674), gia thuc tnh cm quan gin v tc ph v bnh (P < 0,001; R = 0,57) v c bit c mt mi tng quan rt cht ch gia thuc tnh cm quan gin v thuc tnh cm quan cng m thanh pht ra (P < 0,001; R = 0,908). Ngoi ra, trong nghin cu ny cn i su nghin cu, x l tm phng trnh hi qui vi tnh cht cm quan gin c coi l bin ph thuc, kt qu cho ra cc phng trnh hi qui, tnh ton gi tr gin d on thng qua cc bin vt l c tng quan cht ch vi thuc tnh cm quan gin c kho st trn [22]. Nghin cu ca Akissoe v d on tnh cht cm quan ca khoai lang dng paste thng qua cc c tnh ha l v cng c a ra kt lun c mt mi tng quan c ngha gia thuc tnh dnh nht (stickiness) v thuc chc (firmness) vi s trn ra (extrusion) v lc nn [9].

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PHN 2

CC BI TH NGHIM GI

12

BI 1

O BN CT CA SN PHM XC XCH

1.c tnh dng c Dng c ct l bng nhm v thp khng r, d dng v sinh khi thc hin xong th nghim Dao ct c kh nng thay th c V tr gn dao ct l c nh Thit b t to ng mu ct khi thc hnh th nghim Li gi tm thp gm 1 li 25,4 mm v 1 li 12,5 mm 2. M t cng vic Li ct c gn c nh Warner-Bratzler bng nicken c b dy khong 1 mm c ct vt kha hnh ch V. Gc ct 60 c bn knh 0,5 mm 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 thanh dn dao ct v h thng ny c gn vo 1 c cu h tr chuyn ng. c nng bi khay hng gn vo h thng kim tra. Thit k ny cung cp v tr ph hp, kim sot my ct v lt ct, v cho php thay i nhanh chng v tr ct khc nhau. 3. Nguyn tc vn hnh Php th xc nh lc ct Warner-Bratzler to ra mt lc ct khi dao ct ch V xuyn qua mu th. Lc ct cn cho trng hp ny lin quan n dai, bn ca sn phm. Phm vi ng lc cho sn phm tht t 20 N (5 lb) n 100 N (25 lb). Khi chun b mu, li trc ct nn iu chnh thng hng vi th tht. Do dao ct ch V ct nganh qua cc th tht. Mc d, php th ny khng ch to ra ng sut ct thun ty trn mu nghin cu, m nhng kt qu lp li nhiu ln tng quan tt vi nhng nghin cu v cm quan. 4. Phm vi ng dng Tht ti hoc bp tht nu chn Tht b, cu, tht heo, tht gia cm Tht ch bin Xc xch
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5. Dng c thit b i km

6. Dng c v nguyn liu th nghim Dng c: Dao thi lan Hp khn giy Tht nha Nguyn liu: Mua 5 loi xc xch (mi loi xc xch t 2-3 cy) Mc ch ca bi th nghim phn tch khng ch quan tm n kt qu x l do my tnh thc hin Xc xch tit trng Vissan Xc xch tit trng Nam Phong Xc xch tit trng CP Xc xch c Tht ngui hoc jambon
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BI 2

O DAI CA SN PHM XC XCH

1. c tnh thit b Cc a gn trn thit b ngn cn nhng mu th nghim hnh trn ln khi v tr trong qu trnh kim tra. Cc a c lm bng thp khng g chng n mn v d dng v sinh. Cc a phi phng khng c vt try xc. Cc a c gi trong c cu nng , v khay ln xung. 2. M t cng vic Cc a lm bng thp khng r s dng cng vi que m thng hoc e nn. B a thp gm 1 a phng v 3 a c l trn . Cc a c l trn s dng o cc mu tri cy c khuynh hng xoay trn trn mt phng. Cc l cng h tr trong vic nh v trung tm i vi que m thng hoc e nn mu. Nhng a ny c thit k s dng vi c cu nng v khay di chuyn. Loi catalog s 2830-012 l ming thp ln c m crom gn vi khay . Cc a ny c ng knh t 25 mm n 50 mm c cc rnh ng tm gip t mu ng v tr tng i vi que m thng hoc e nn. 3. Nguyn tc vn hnh Cc a c thit k gi mu trong sut qu trnh nn hoc m xuyn mu s dng que m xuyn hoc e nn. a phng s dng trong cc php kim tra sn phm pho mt, ko, ko cao su, mu dng gel v nhng loi thc phm khng c hnh trn. a 2 c khot l gi nhng mu hnh trn nh nho, to trt khi kim tra. a 3 c hnh vut nhn gi mu c kch thc nh nh s ri, du trt ra ngoi khi th mu. a 4 c vng trn ln ngoi l c hnh vut nhn. Vng vut nhn c thit k ngn tri cy lch khi v tr khi kim tra . 4. Phm vi ng dng Cc php th m xuyn Cc php th mc bin dng Php th ph v cu trc Cc php th nn p ln bao b ng gi
15

5. Dng c i km

6. Dng c v nguyn liu th nghim Dng c: Dao thi lan Hp khn giy Tht nha Nguyn liu: Mua 3 loi thc phm (ko do, ph mt, sowrri, to...) Ko do (jelly, ko tri cy) Ph mt cng (Gouda, Emental, Chesdal,...) S ri, du...

16

BI 3

O CNG CA SN PHM TRI CY

c tnh thit b - Que m xuyn phng s dng cho php th m xuyn - Que m xuyn Magness-Taylor s dng cho rau qu - Ba ngm khng kha nhm gn v thay i que m xuyn. - Cc que m xuyn c lm bng thp c ph nikel hoc thp khng g trnh s n mn - Que m xuyn hnh cu hoc hnh cn s dng cho cc vt liu khc nhau. M t thit b Thit b catalog s 2830-005 l mt b bao gm u d hnh tr c y phng cho php th m xuyn. ng knh ca u d t 1.57 mm n 12.7 mm. u d di 152 mm c lm t hp kim c nickel tng bn v chng n mn. Loi catalogue 2830-015 l b u d Magness-Taylor. B que m xuyn ny gm 2 que d c ng knh 7.9 mm v 11.1 mm. Mi que d c rnh khong 8.8 mm tnh t v tr cui cng xc nh m su. Que d 7.9 mm c bn knh cui khong 4.95 mm. Que d 11.1 mm c bn knh cui l 8.8 mm. C que d vi gc cn khc nhau v hnh cu c trong b thit b. Nhm c catalog s 2830-036 c 3 ngm nhm mc vo que m xuyn gn vo h thng. Ngm c th cm su vo que m xuyn n 13 mm theo ng knh. Kiu thit k khng c ngm bm tin li cho thay i que m xuyn. Nguyn tc vn hnh Cc que m xuyn (y phng) to ra ng sut nn ln mu kim tra. Lc cn thit to ra s bin dng khi que m xuyn m thng mu lin quan n tnh cht cu trc nh cng v chc ca mu. Cc que m xuyn Magness-Taylor c s dng o tnh cht cu trc ca tht qu. Tuy nhin, v mu c loi b v lc cn thit o a que m xuyn ti su 8.8 mm c ghi nhn l ng sut d sinh hc (bioyield force) Cc que m xuyn hnh cn to ra s bin dng trn mu chy song sn vi v mt cn. Lc cn thit cho qu trnh ny lin quan n cu trc ca mu bn rn nh kem, b, pho mt.

17

Phm vi ng dng B v margarine Pho mt Ko cao su Ko dng gel Ko do C, kem, rau qu

Dng c i km

18

6. Dng c v nguyn liu th nghim Dng c: Dao thi lan Hp khn giy Tht nha Nguyn liu: Mua 3 loi thc phm (ko do, ph mt, sowrri, to...) Ko do (jelly, ko tri cy) Ph mt cng (Gouda, Emental, Chesdal,...) S ri, du...

19

BI 4

O CNG CA SN PHM TRI CY

Food Texture Fixtures Kramer Shear Cell Catalog Number 2830-018 c tnh Cu trc bng nhm chng n mn v d v sinh Cc l thp ct c gn vo cc trc cho php chuyn ng gim lc ma st. nh cc m thc phm n ra hai bn l thp ( blades) S dng gi v khay nng chuyn M t thit b B phn xc nh lc nn Kramer gm nhiu l kim loi gn c nh vi nhau nhm xc nh lc nn lin quan n chc ca sn phm. B phn ny c s dng cho cc sn phm rau qu nhng cng c th s dng nh gi cc sn phm tht. Phn trn hoc cc l thp gi b phn ny gm 10 l thp dy 3,0 mm. Phn di cha mu thc phm v hng cc l thp xung y. L thp c b rng 70 mm ct mu . Nguyn tc hot ng Khi cc tm thp ca b phn o lc nn ca Kramer chuyn ng xung vt mu nn sn phm. Qu trnh ph hy tip tc cho n khi thc phm n ra ngoi gia cc l thp v xung y ca b phn. Khi cc l thp tin gn n v tr m mu chun b ct. Lc nn cc thi im khc nhau (nn, n, bin dng) cung cp thm thng tin v cu trc thc phm. Phm vi p dng To, o,u, da v nhng loi qu khc Tht b, heo, gia cm Bp, un, c chua, carot, v cc loi rau khc Rau qu ti, ch bin

20

Dng c i km

6. Dng c v nguyn liu th nghim Dng c: Dao thi lan Hp khn giy Tht nha Nguyn liu: Mua 3 loi thc phm (ko do, ph mt, sowrri, to...) Ko do (jelly, ko tri cy) Ph mt cng (Gouda, Emental, Chesdal,...) S ri, du...

21

6. Dng c v nguyn liu th nghim Dng c: Dao thi lan Hp khn giy Tht nha Nguyn liu: Mua 3 loi thc phm (ko do, ph mt, sowrri, to...) Ko do (jelly, ko tri cy) Ph mt cng (Gouda, Emental, Chesdal,...) S ri, du...

22

BI 5 KHO ST QU TRNH NG HA P SUT CAO TRONG QU TRNH SN XUT CC SN PHM T SA

1. Mc ch th nghim Kho st qu trnh ng ha p sut cao trong cng ngh thc phm, cc yu t nh hng n qu trnh ng ha cng nh cc phng php nh gi hiu qu ca qu trnh ng ha. 2.Nguyn liu, ha cht v thit b Nguyn liu Sa ti (c th thay bng sa hon nguyn) vi hm lng bo 3.5%. Phng php chun b sa hon nguyn vi hm lng bo 3.5%: Trc tin, xc nh m ca nguyn liu sa bt gy v ca AMF. Trn c s , xc nh khi lng sa bt gy, AMF, nc phi trn to sa hon nguyn. Sau , gia nhit nc n nhit 40oC, cho t t sa bt gy vo, khuy u cho n khi tan ht, cho khong 15 pht. Sau , b sung lng AMF ( lm nng chy) vo, khuy mnh cho AMF phn b u trong hn hp, ta c sa hon nguyn. 3. Ha cht Lecithin, AMF, Ether thng, Ether du ha,Dung dch phenolphtalein 1%. Dung dch ethanol amoniac (ethanol 90o: 208.5ml, NH4OH (25%): 7.5ml, nc ct: 250ml). 4. Thit b My ng ha APV 1000. My o m hng ngoi, My ly tm. My o nht Brookfield.H thng o ch s Nizo. T sy, bnh ht m, phu chit, chn s. 4. Cc phng php phn tch Phng php xc nh nht ca sn phm: o nht bng nht k Brookfield. Phng php xc nh hm lng cht kh ca sn phm: theo phng php sy n khi lng khng i bng my o m hng ngoi. Phng php xc nh hm lng cht bo (phng php Adam-RoseGottlieb): Trn mu cn phn tch vi dung dch ethanol amoniac v ether thng theo t l th tch mu / ethanol-amoniac/ ether thng l 1/1/1.1 v cho vo mt vi git dung dch phenolphtalein 1%. em hn hp ny ly tm 5500 vng/pht trong 15 pht, sau cho hn hp trn vo phu chit, tch ly phn ether (c cc cht bo ha tan trong ). Sau , cho vo phn ether thu c mt lng ether du ha theo t l 1:1 so vi th tch mu cn phn
23

tch ban u ban u. Lc mnh ri yn trong 15 pht, tch b phn cn, thu ly phn ether cho vo cc s ( sy kh v c khi lng mo). Ra phu chit bng ether du ha 2 ln (theo th tch nh trn), dn ht lng ether du ha ny vo cc s. bay hi ht ether trong iu kin nhit thng, sau cho vo t sy v tin hnh sy iu kin 105oC trong thi gian 30 pht. Ly mu ra vo bnh ht m cho n lc ngui v em i cn, c khi lng l m1. Khi lng cht bo trong mu l: m = m1 - mo Phng php xc nh ch s Nizo: Cho vo ng ly tm 25 ml mu cn phn tch, ly tm trong thi gian 30 pht iu kin 1000 vng/pht, 40oC, bn knh ly tm l 250mm. Sau , lu 20ml mu phn di ca ng ly tm em i xc nh hm lng cht bo. Ch s Nizo chnh l t s gia lng cht bo c trong 20ml mu va phn tch so vi lng cht bo c trong 25ml mu ban u. Ni dung thc hin Kho st tnh cht ca nguyn liu Cc nhm tin hnh kho st cc tnh cht sau ca nguyn liu sau: nht ca sn phm. Hm lng cht kh Hm lng cht bo ca nguyn liu Ch s Nizo ca sn phm Kho st nh hng ca p sut n hiu qu ca qu trnh ng ha: nhm th nghim s tin hnh kho st nh hng ca p sut theo cc mc: 160 bar, 190 bar, 220 bar, 250 bar v 280 bar nhit 55oC. Sau khi tin hnh th nghim, cc nhm s tin hnh kho st ch s Nizo ca sn phm. Kho st nh hng ca cht nh ha n hiu qu ca qu trnh ng ha: cc nhm s tin hnh kho st nh hng ca cht nh ha (lecithin) n qu trnh ng ha theo cc gi tr nng lecithin nh sau: 0.1%, 0.2%, 0.3%, 0.4%, 0.5% iu kin 55oC, p sut 250 bar. Sau khi tin hnh th nghim, cc nhm tin hnh o ch s Nizo ca sn phm. IV. Kt qu bn lun Cc nhm tin hnh x l s liu, so snh kt qu gia cc nhm vi nhau v bn lun: Gii thch nh hng ca p sut n hiu qu ca qu trnh ng ha. Gii thch nh hng ca cht to nh n hiu qu ca qu trnh ng ha. Kt lun

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BI 6 QUAN ST CU TRC HIN VI CA THC PHM

Mc ch th nghim: Mc ch bi th nghim gip sinh vin quan st v xc nh cu trc vt l ca sn phm thc phm Nguyn liu v ha cht Tht nc Tri cy Phng php tin hnh Mu tri cy v tht nhiu loi c ra sch v kim tra cu trc biu b ca sn phm thc phm trn ng knh 4X v 10 X. Sau khi tin hnh quan st o trn vt knh, sinh vin thc hin thao tc v vo bo co cu trc ca sn phm thc phm. Quan st trn 3- 4 mu sn phm v so snh

25

BI 7 KHO ST YU T NH HNG N CU TRC NH TNG

Mc ch th nghim: Xc nh mc nh hng ca cc yu t nhit , thi gian, thnh phn n cu trc nh tng ca sn phm thc phm, Nguyn liu: Tht heo Bt m, bt bp Nc Cht mu v mi

Phng php tin hnh Xc nh cng thc sn xut xc xch v thay i thnh phn ch bin Xc nh cc thng s: Nhit , thi gian dai, chc ca sn phm

Vit bo co

26

YU CU BI BO CO

1. Mc ch th nghim Nu r mc ch tin hnh ca bi th nghim L do chn mu th nghim Yu t iu khin trong qu trnh th nghim

2. C s l thuyt v phng php o C s ca php o cu trc sn phm v mi lin h vi cc phng php khc (ha l, nh gi cm quan) Gii thiu v phng php (V d TPA, Kramer, ) u nhc im ca phng php p dng

3. Cch thc tin hnh a. Chun b mu b. Cch thc vn hnh, c. Dng c o d. X l s liu: 4. Kt qu v bn lun a. Kt qu th nghim b. Nhn xt v kt qu th nghim 5. Mc lc 6. Ti liu tham kho a. Andrew J. Rosenthal, Food Texture: Measurement and Perception, CRC Press, 1999 b. Erika Kress-Rogers and Christopher J. B. Brimelow,Instrumentation and sensors for the food industry, CRC Press, 2000, chapter 18 c. M.A.Rao, Engineering properties of foods, Taylor&Francis, 2005 d. www.instron.com 7. Ph lc

27

Cc ti gi cho mn th nghim Vt l thc phm

Trong mn hc ny, cc em s hc trc tip trn my INSTRON, do nhng php o c tin hnh trn th b ny. Mi nhm chia thnh 5-6 t nh, mi t s lm mt bo co v hng chn Sn phm 1. nh gi cu trc mt s loi gi la trn th trng 2. nh gi cu trc mt s loi nem trn th trng 3. nh gi cu trc mt s loi xc xch trn th trng 4. nh gi dai ca bt nho theo chng loi bt v thi gian ngm mui 5. nh gi cng ca to (chng loi, thi gian bo qun) 6. nh gi di, n hi ca sn phm ko jelly 7. nh gi cng ca sn phm bnh biscuit (Bnh Cookie) 8. nh hng ca thi gian bo qun n cng ca khoai lang 9. nh hng ca thi gian bo qun n cng ca khoai ty ti 10. cng ca c chua theo thi gian bo qun 11. Xc nh tnh cht n hi ca u h theo lng mui ngm 12. Xc nh gin ca xoi khi ngm trong nc vi 13. Xc nh gin ca bnh m 14. gin ca gng theo thi gian ngm 15. cng ca ko s c la en v s c la sa

Phng php: 1. Phng php m xuyn 2. Phng php ct 3. Phng php TPA

Tiu ch nh gi sinh vin trong mn hc ny Chuyn cn: 20% Thao tc Thc nghim: 20% Bo co : 30% Trnh by bo co v vn p cui k: 30%

Lu : y l th nghim phn tch do cng nh cc th nghim phn tch i hi tnh chnh xc v mc tin cy ca th nghim thc hin. lm tt cng tc chun b mu, yu cu sinh vin: c k yu cu ca bi th nghim ( ti cho th nghim, phn ny sinh vin t chn hoc gio vin a ra yu cu) Thng tin v mu chun b phi ghi c th (v thng tin ny l c s gii thch kt qu th nghim) Chn phng php v cch thc tin hnh Gii thch v a ra c s khoa hc v kt qu thu c
28

TI LIU THAM KHO

1. H Duyn T, K thut nh gi cm quan, Nh xut bn i hc Quc gia H Ni, 2005

2. Alejandra M. M., Gail Vance Civille, Carr T. B., Sensory evaluation in quality control, CRC Press, 1992 3. Fellows P., Food processing and technology Principles and practice, CRC press, 2000

4. Kress-Rogers E., Brimelow Christopher J.B., Instrumentation and sensors for the food industry, CRC press, 2001 5. 6. 7. Manley D., Biscuit, cracker and cookie recipes for the food industry, CRC Press, 2001 Manley D., Technology of biscuits, crackers and cookies, CRC press, 2000 Andrew R. J., Food texture: Measurement and Perception, Aspen Publishers, 1999

8. Ahmad S.S, Morgan M.T., Okos M.R., Effects of microwave on the drying, checking and mechanical strength of baked biscuits, Journal of Food Engineering, 50, 2001, 63-75 9. Akissoe Nol, Mestres Ch., Hounhouigan J., Nago M., Prediction of the sensory texture of a yam thick paste (amala) using instrumental and physicochemical parameters, Journal of Texture Studies, 37, 2006, 393412. 10. Ares Gastn, Gimnez Ana, Gmbaro Adriana, Instrumental methods to characterize nonoral texture of dulce de leche, Journal of Texture Studies, 37, 2006, 553567 11. Baltsavias A., Jurgens A., Van Vliet T., Fracture properties of short-dough biscuits: effect of composition, Journal of Cereal Science , 29, 1999, 235-244 12. Chaunier L., Courcoux P., Valle D. G., Lourdin D., Physical and sensory evaluation of cornflakes crispness, Journal of Texture Studies, 36, 2005, 93118 13. Chen J., Karlsson C., Povey M., Acoustic envelope detector for crispness assessment of biscuits, Journal of Texture Studies, 36, 2005, 139156. 14. Gormley T. R., Fracture testing of cream craker biscuits, Journal of Food Engineering, 6, 1987, 325-332 15. Hardacre A. K., Clark S. M., Riviere S., Monro J. A., Hawkins A. J., Some textural, sensory and nutritional properties of expanded snack food wafers made from corn, lentil and other ingredients, Journal of Texture Studies, 37, 2006, 94-111 16. Heidenreich S., Jaros D., Rohm H., Ziems A., Relationship between water activity and crispness of extruded rice crisps, Journal of Texture Studies, 35, 2004, 621-633 17. Jacob J., Leelavathi K., Effect of fat-type on cookie dough and cookie quality, Journal of Food Engineering, 2006

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18. Kohyama K., Hatakeyama E., Dan H., Sasaki T., Effects of sample thickness on bite force for raw carrots and fish gels, Journal of Texture Studies, 36, 2005, 157173 19. Luyten H., Van Vliet T., Acoustic emission, fracture behavior and morphology of dry crispy foods: a discussion article, Journal of Texture Studies, 37, 2006, 221240. 20. Maache-Rezzoug Z., Bouvier J., Allaf K., Patras C., Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits, Journal of Food Engineering, 35, 1998, 23-42 21. Mandala I. G., Ioannou C. A. and Kostaropoulos A. E., Textural attributes of commercial biscuits. Effect of relative humidity on their quality, International Journal of Food Science and Technology, 41, 2006, 782-789 22. Mohamed A. A. A., Jowitt R., Brennan J. G., Instrumental and sensory evaluation of crispness: I In friable foods, Journal of Food Engineering, 1, 1982, 55-75 23. Otegbayo B., Aina J., Sakyi-Dawson E., Bokanga M., Asiedu R., Sensory texture profiling and development of standard rating scales for pounded yam, Journal of Texture Studies, 36, 2005, 478488 24. Pereira R. B., Bennett R. J. and Luckman M. S., Instrumental and sensory evaluation of textural attributes in cheese analogs: A correlation study, Journal of Sensory Studies, 20, 2005, 434-453 25. Prakash M., Ravi R., Sathish H. S., Shyamala J.C, Shwetha M. A, Rangarao G. C. P., Sensory and instrumental texture measurement of thermally processed rice, Journal of Sensory Studies, 20, 2005, 410-420 26. Sai M. R. and Haridas R. P., Effect of sugars on the rheological characteristics of biscuit dough and quality of biscuits, Journal of the Science of Food and Agriculture, 75, 1997, 383-390 27. Sai M. R. and Haridas R. P., Effect of emulsifiers, fat level and type on the rheological charateristics of biscuit dough and quality of biscuits, Journal of the Science of Food and Agriculture, 79, 1999, 1223-1231 28. Saleem Q., Mechanical and fracture properties for predicting cracking in semi-sweet biscuits, International Journal of Food Science and Technology, 40, 2005, 361-367 29. Saleem Q., Wildman R. D., Huntley J. M., Whitworth M. B., Material properties of semisweet biscuits for finite element modelling of biscuit cracking, Journal of Food Engineering, 68, 2006, 19-32 30. Klviinen N., Texture modifications in semisolid and solid foods: sensory characterization and acceptance in different age groups, Academic dissertation, University of Helsinki, 2002

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Mc lc
PHN 1 GII THIU C S CA PHNG PHP PHN TCH CU TRC ..................... 1 PHN 2 BI 1 BI 2 BI 3 BI 4 CC BI TH NGHIM GI ........................................................................... 12 O BN CT CA SN PHM XC XCH .................................................. 13 O DAI CA SN PHM XC XCH ............................................................ 15 O CNG CA SN PHM TRI CY ........................................................ 17 O CNG CA SN PHM TRI CY ........................................................ 20

BI 5 KHO ST QU TRNH NG HA P SUT CAO TRONG QU TRNH SN XUT CC SN PHM T SA .......................................................................................... 23 BI 6 QUAN ST CU TRC HIN VI CA THC PHM .............................................. 25 BI 7 KHO ST YU T NH HNG N CU TRC NH TNG ....................... 26 YU CU BI BO CO ....................................................................................................... 27 TI LIU THAM KHO ......................................................................................................... 30

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