C C

BI 1: NH NG NG KH BNG PHNG PHP ACID DINITROSA ICY IC

(DNS)............................................................................................................................................... 3
1. Nguyn tc ............................................................................................................................... 3
2. Nguyn liu: ............................................................................................................................. 3
3. Thit b: .................................................................................................................................... 3
4. Ho cht: .................................................................................................................................. 3
5. Tin hnh: ................................................................................................................................ 3
6. X l kt qu:........................................................................................................................... 4
7. Bn lun v nhn xt kt qu: .................................................................................................. 5
BI 2: PHNG PHP SC K TRN GIY (PAPER CHROMATOGRAPHY) .................... 6
1. Nguyn l ................................................................................................................................. 6
2. Mu chun v dung mi ........................................................................................................... 6
3. Phn ng to mu gia Acid amin v Ninhydrin..................................................................... 6
4. Kt qu v tnh ton ................................................................................................................. 7
BI 3: XC NH NG TINH B T H A TAN

C THY PH N ...................... 10

1.

Nguyn tc .......................................................................................................................... 10

2.

Kt qu th.......................................................................................................................... 11

3.

X l kt qu ...................................................................................................................... 11

4.

nh gi kt qu ................................................................................................................. 12

5.

Ti liu tham kho .............................................................................................................. 12

TH NGHI 1: PH N T CH H
NG CHT H H A TAN BNG CHI T
QUANG
............................................................................................................................... 13
1.
2.

Nguy n

........................................................................................................................ 13

t qu: ........................................................................................................................... 14

TH NGHIM 2: PHN TCH NNG MUI HO TAN BNG CHI T QUANG K . 15

1.

Nguyn tc ...................................................................................................................... 15

2.

Kt qu ............................................................................................................................ 16

3.

Nhn xt: ......................................................................................................................... 16

TH NGHI 3:
COLORIMETER ........................................................................................................................ 17
1

1.

Nguyn l ........................................................................................................................ 17

2.

Mu nguyn liu ............................................................................................................. 18

3.

Kt qu tnh ton ............................................................................................................. 18

4.

Nhn xt v so snh ........................................................................................................ 18

5.

Gii thch......................................................................................................................... 19

6.

ng dng ........................................................................................................................ 19

7.

Ti liu tham kho .......................................................................................................... 20

TH NGHI

4: PH N T CH NH T TH C PH

...................................................... 21

1.

Xc nh t trng ca dch cht ...................................................................................... 21

2.

Xc nh nht ca dung dch ..................................................................................... 21

BI 5: PH N T CH CU TR C TH C PH
TH NGHI

........................................................................ 23

1: PH N T CH CNG CHC

H N NG PH T CA B .................. 23

1.

Nguyn l ........................................................................................................................ 23

2.

Cc thng s hiu chnh .................................................................................................. 23

3.

Kt qu phn tch ............................................................................................................ 24

4.

Nhn xt v gii thch ..................................................................................................... 32

5.

Ti liu tham kho .......................................................................................................... 35

TH NGHI 2: PH N T CH CU TR C CA GE ATINE BNG PH P TH N N V

GI N TPA .......................................................................................................................... 36
1.

Nguy n

: ...................................................................................................................... 36

2.

Cc th ng s hiu chnh .................................................................................................. 36

3.

t qu ph n t ch: ........................................................................................................... 36

4.

Nhn x t v gii th ch ..................................................................................................... 42

TH NGHI 3: PH N T CH CNG CA BNH

SANDWICHES BNG PH P
TH N N .................................................................................................................................. 47
1.

Tiu chun ....................................................................................................................... 47

2.

Nguyn l: ....................................................................................................................... 47

3.

Thng s my:................................................................................................................. 47

4.

Tnh ton: ........................................................................................................................ 47

5.

Nhn xt: ......................................................................................................................... 54

BI 1: NH LNG NG KH BNG PHNG PHP ACID

DINITROSALICYLIC (DNS)
1. Nguyn tc
Phng php ny da trn c s phn ng to mu gia ng kh vi thuc th
acid dinitrosa icy ic DNS . Cng mu ca hn hp phn ng t l thun vi nng
ng kh trong mt phm vi nht nh. So mu tin hnh bc sng 540nm. Da
theo th ng chun ca glucose tinh khit vi thuc th DNS s tnh c hm
ng ng kh ca mu nghin cu.
Phng trnh phn ng to mu gia ng kh v DNS acid:

2. Nguyn liu:
Mu nc ngt c gas Sprite c h m ng ng tng 33g/350ml = 94.29 mg/ml
(th ng tin c in trn bao b sn phm).
3. Thit b:
My quang ph
Bp in hoc b iu nhit
4. Ho cht:
Thuc th acid Dinitrosalicylic (DNS) c iu ch nh sau:
Pha hn hp:
Nc Ct
:1416 ml
acid Dinitrosalicylic (C7H4N2O7)
:10.6g
NaOH
:19.8g
Sau khi hn hp ho tan ho n to n th m v o dung dch:
Mui Seignette ( KNaC4H4O6.4H2O)
:306g
Phenol ( C6H5OH)
:7.6 ml
Dung dch ng chun Glucose 0.1%
5. Tin hnh:
X l mu: Do mu nc ngt khng mu, trong sut , khng cha tinh bt, protein,
cha rt t axit hu c n n kh ng cn phi x trc khi th nghim
Pha long mu: Do mu cha ng ng cao nn cn pha ong trc khi tin hnh th
nghim
3

Dng pipet ht 0.5 ml dung dch mu v o bnh nh mc 100m sau nh mc bng

nc ct
Chun b dy ng nghim nh bng sau:
STT
DD chun (ml)
DD mu (ml)
Nc ct (ml)
Thuc th DNS (ml)

ng i chng 1
0.2
3 2.8
1 1

2
0.4
2.6
1

3
0.6
2.4
1

4
0.8

5
1

2.2
1

2
1

Mu
1
2
1

OD 540nm ( mt quang)
un s i cch thu cc ng nghim ng 5 pht
m ngui nhanh n nhit phng ri em i
o mt quang OD bc sng 540 nm vi mu i chng l ng i chng ( mu trng Plank
sample)
6. X l kt qu:
Kt qu th nghim dng th chun G ucose nh sau:
STT
OD 540nm
( mt quang)

ng i chng
0

1
0.114

2
0.38

3
0.759

4
0.967

5
1.147

Mu
0.411

Bng s liu dng ng chun

x - H m ng ng (g)
y - OD 540nm

0.0002
0.114

0.0004
0.38

0.0006
0.759

0.0008
0.967

0.001
1.147

1.4

y = 1326.5x - 0.1225
R = 0.9819

1.2

1.147

0.967
ng chun Glucose

0.8
0.759

Mu
0.6

Linear (ng chun

Glucose)

0.411

0.411
0.4

0.38
0.2
0.114
0.000402

0
0

0.0002

0.0004

0.0006

0.0008

0.001

0.0012

ng chun Glucose y = f(x) = 1326x 0.122 h s tng quan R = 0.981

vi y trc tung l mt quang, x trc ho nh h m ng Glucose(g)
T s liu OD mu = 0.411 = y
cha mu = 0.000402g

mu

ta tm c x

mu

= h m ng ng trong ng nghim

Vy trong 1ml dd mu pha ong c 0.402 mg ng kh n n h m ng ng l

0.402mg/ml
Nn nng ng kh c trong mu ban u l 0.402 x f mu = 80.4 mg/ml
Vi f mu = h s pha long = 200 ln
7. Bn lun v nhn xt kt qu:
Kt qu t nh ton h m ng ng kh 80.4 mg/m < 94.29 mg/m
h m ng ng tng l
hp l
Tuy nhin kt qu trn c th c sai s do trong qu tnh un khi chit ng saccharose c
th b thy phn mt phn do cc mu pha n n tin h nh un ngay v cc mu un c

th c 20 pht trc khi o tuy nhi n ta n n o c ng sm cng tt sau khi un nng n n

dng nc lnh h nhit nhanh cc ng nghim

BI 2: PHNG PHP SC K TRN GIY (PAPER

CHROMATOGRAPHY)
1. Nguyn l
Nguyn tc ca phng php sc k giy l da vo tnh cht ca h s phn chia khc
nhau trong hai dung mi khng ha tan nhau nn sc k giy cn c gi l sc k phn chia
trn giy. Pha tnh y

nc sn c trong cc si cellulose ca giy hoc thnh phn i nc

t hn hp dung mi ca pha ng c ht chn lc vo giy. Pha ng l mt h dung mi

thch hp cho s phn tch cc cht.
i vi mi dung m i c hiu, mc di chuyn ca mt cht c c trng bi h
s di chuyn Rf. V Rf c tnh bng t l gia khong cch di chuyn ca cht v khong
cch di chuyn ca dung mi.
Rf = a / b
Trong a : khong cch di chuyn ca cht cn phn tch
b : khong cch di chuyn ca dung mi
2. Mu chun v dung mi
Bn mu chun l Leucine, Threonine, Arginine, Acid Glutamic
Dung mi l hn hp Butanol : Acid Acetic : H2O theo t l th tch l 5 : 2 : 3. Nguyn
tc la chon dung mi chnh l da tr n phn cc. Do trong th nghim ny ta cn phi
trn dung m i gim phn cc ca Butanol ph hp vi mu chun v mu th nghim.
3. Phn ng to mu gia Acid amin v Ninhydrin
y phn ng c trng ca cc -amin
Cc acid amin khi phn ng vi Ninhydrin s b desamin ha, oxy ha, decarboxyl ha
to NH3, CO2, aldehyde v sinh Ninhydrin dng kh.

Ninhydrin dng kh s kt hp vi dng oxy ha v Amoniac to thnh phc cht c

mu xanh tm.

4. Kt qu v tnh ton
Bn sc k theo th t cc mu t tri sang phi l:
-

Mu cn chun

Leucine
7

Threonine

Arginine

Acdi Glutamic

Hnh 1. Kt qu chy sc k giy

Dung dch chun

Leucine

Threonine

Arginine

Acid Glutamic

b (dung mi)

74 mm

a (cht phn tch)

42mm

24mm

17mm

22mm

Rf

0.57

0.32

0.23

0.3

Dung dch mu
1
b (dung mi)

74mm
8

a (cht phn tch)

17mm

24mm

34mm

42mm

Rf

0.23

0.32

0.46

0.57

Kt lun

Arginine

Threonine

h ng xc nh

Leucine

BI 3: XC NH LNG TINH B

H A AN

PH N

1. Nguyn tc
a) Thu phn tinh bt bng enzyme
Enzym amylase c 2 loi chnh: -amylase v -amylase.
-

Enzyme -amylase chu c nhit n 70o, nhit ny th cc enzym

khc mt hot tnh. Enzym t mt cch ngu nhin vo dy ni (1- 4 . i vi
amylose th sn phm cui cng khong 90% l maltose ngoi ra c mt t l
g ucose. i vi amylopectin th -amy ase cng ch tc ng n dy ni (1- 4)
m khng ct c dy ni(1- 6) v thc t ngi ta tm thy cc phn t
isomaltose (= 6-O--D-gluco-pyranosyl-D-glucopyranose) trong dch thy phn.
Enzym -amylase tip tc ct c nhng dextrin m enzym li to thnh
cc dextrin phn t b hn. Nh vy -amylase tc dng ln tinh bt th sn phm
thu c ch yu l maltose ri n glucose v dextrin phn t b.
Enzym -amylase chu c nhit n 50o nhng chu c m i trng acid
cao hn so vi enzym
ct xen k nhng dy ni -(1-4)glucosid ca amy ose to th nh cc ng maltose, kt qu thu c l 100%
ng ma tose. i vi amylopectin th -amylase ch ct c cc dy ni (1-4),
khi gp mch nhnh th dng li, kt qu to th nh ma tose v dextrin ng
maltose ch t t 50-60%.

Tinh bt ngun gc khc nhau, enzym ngun gc khc nhau th kh nng thy phn cng
khc nhau.
Khi s thy phn xy ra th nht ca dung dch h tinh bt gim dn, kh nng kh
tng ln v phn ng vi iod chuyn dn t xanh sang tm ri nu hng.

Ch phm enzyme Termamyl c s dng trong th nghim

- Termamyl l tn th trng ca enzyme amylase
- Termamyl l mt loi amylase c nh nhit sn xut bi mt chng
Licheniformis Bacillus
- Enzyme termamyl l mt endo amylase b gy mi lin kt , 4 glucoside
trong amylose v amy opectin. Do tinh bt b ph v nhanh chng to
dextrin v oligosaccharide
- Termamyl hot ng ti u pH = 7 v 90oC
b) Phn ng to mu vi dung dch iod
Cho mu tc dng vi dung dch Iod (0.2% Iod trong 2% KI). Tu thuc ng
tinh bt ho tan trong mu khi phn ng vi dung dch iod s cho phc cht c mu bin

10

thin khc nhau. S dng my quang ph UV VIS kt hp vi phng trnh ng

chun ta xc nh c ng tinh bt ho tan trong dung dch cn tm.
Phng php n y da trn phn ng to mu gia h tinh bt v dung dch iod
H tinh bt + dung dch I2

hp cht mu xanh tm

Nu un nng th thy mt m u ngui th mu xanh tm li xut hin

Mch phn t ca amylose khng phn nhnh v xon thnh dng hnh tr. Cc
phn t iod en v o nm pha trong ng tr v to thnh hp cht c mu xanh tm.
Lin kt gia iod v amylose trong hp cht l lin kt yu. Ngoi ra, amylopectin cn c
kh nng hp th iod trn b mt cc mch nhnh. Hp cht kh ng bn nhit cao,
khi un nng m u xanh t m b mt v khi ngui mu xanh tm xut hin tr li.
Amylose cho thuc th iod m u xanh m c cc i ph hp thu khong 660 nm,
cn amy opectin th c m u t m v cc i hp thu khong 540 nm

2. Kt qu th

hp thu

Mu

Mu i

trng

chng

0.9

Mu 1

Mu 2

Mu 3

Mu 4

Mu 5

Mu 6

0.516

0.439

0.097

0.298

0.089

0.01

3. X l kt qu
Cng thc tnh mc thu phn ca enzyme

( )

Vi

Ro hp thu ca mu i chng
R - hp thu ca hn hp phn ng

11

Mc
thu phn

Mu 1

Mu 2

Mu 3

Mu 4

Mu 5

Mu 6

42.67

51.22

89.22

66.89

90.11

98.89

4. nh gi kt qu
a) nhit phng (mu 1, 2, 3)
- Nhn xt: Thi gian c ng tng th mc thu ph n c ng tng n n mu 1 cn cha
nhiu dung dch h tinh bt nn phn ng vi dung dch iod cho ra m u t m m, mu
3 b enzyme thu phn 1 phn nn c mu tm nht
- Gii th ch: Di tc dng ca enzyme ny, dung dch tinh bt nhanh chng b mt kh
nng to mu vi dung dch iod v b gim nht do thu ph n th nh ng. Thi
gian cng di th tinh bt b thu phn cng nhiu
b) 70oC (mu 4, 5, 6)
- Nhn xt: Thi gian c ng tng th mc thu ph n c ng tng n n mu 4 cn cha
nhiu dung dch h tinh bt nn phn ng vi dung dch iod cho ra m u t m m hn
2 mu cn li, mu 6 b enzyme thu phn mt phn nn c mu tm nht
- Gii th ch: Di tc dng ca enzyme ny, dung dch tinh bt nhanh chng b mt kh
nng to mu vi dung dch iod v b gim nht do thu ph n th nh ng. Thi
gian cng di th tinh bt b thu phn cng nhiu: trong 10 pht u, mc thu
ph n cha cao do cn thi gian hn hp t nhit cn thit (ti u cho hot tnh
ca enzyme sau mc thu ph n tng do n nh nhit , ti thch cho hot
tnh xc tc phn ng thu phn ca enzyme
c) So sng mc thu phn gia 2 nhit
- Nhn xt: nhit 70oC c mc thu ph n cao hn nhit phng cng
mu 3 mu nhit 70oC m hn nhit phng
- Gii thch: enzyme termamyl hot ng ti u nhit cao, khong 90oC. Trong th
nghim, ta tin hnh nhit 70oC nhit kh cao, gn vi nhit ti u n n
hot tnh ca enzyme tng n dn n mc thu ph n tng.
5. Ti liu tham kho
-

[1]. http://www.duoclieu.org/2012/01/tinh-bot.html

[2]. http://diendan.hocmai.vn/showthread.php?t=161600

[3]. http://www.ncbe.reading.ac.uk/ncbe/materials/enzymes/termamyl1.html

12

BI 4:

U SC- NH T S N PH

NG CHT H H A TAN

UI NG

TH NGHI

1: PH N CH H
BNG CHI

LNG CH
ANG

H A AN

NGUY N IU: nc coca nc rng

1. Ng

Tc nh sng i trong m i trng ch n kh ng nh nhau. nh sng i trong m i trng khc ch n

kh ng s chm i v b hp thu v phn x i. Da v o s thay i ng i ca nh sng qua hai m i
trng c chit sut khc nhau t nh nng dung dch khi nng dung dch tng chit sut tng.
S dng chit quang k o h m ng cht kh ha tan

ng k nh 1:
nh sng ti

1
nA

A
u

nB

ng k nh 2:
hc x nh sng
r

Vng sng

u thc phm: nc ngt nc tri c y tri c y

V mu

Vng ti

nc ngt n n cn ch cho tan bt.

Cn nu i vi mu
bt nu c .

tri c y th cn xay vt y dch trong. y dch trong v o cc 100m v ch tan

Chn chit quang k c thang o ph hp

Dng ng nh git hoc a thy tinh nh n b mt ng k nh ca chit quang k 1 n 2 git mu
ng np chit quang k sao cho p dung dch d n u gia 2 ng k nh.

Hng chit quang k trong vng quan st sng u. Xoay vng iu chnh tm
ranh gii vng ti v vng sng.

c kt qu h m ng cht kh haa tan.

Thc hin p i 3 n/mu.

13

2.

U
Coca
Nc rng

Brix
L1
3
8.8

L2
3
8.9

L3
3
8.9

TB
3
8.9

Nhn
Qua kt qu ta thy mu rng c nng cht kh ha tan n hn mu coca.
Nguy n nh n sai s c th
-

do:

u nc cn n bt kh

Cc vch chia kh nh kh ng c c ch nh xc

B mt k nh c th cn d nh cc tp cht kh ng c v sinh sch s.

Cch tin h nh y mu ca ngi th nghim c th kh ng phn nh c ht c

trng ca mu.

14

TH NGHIM 2: PHN TCH NNG MUI HO TAN

BNG CHI T QUANG K
1. Nguyn tc
a) Thit b chit quang k

Khc x k o theo nguy n tc nh sng c vn tc khc nhau ph thuc vo t

trng ca m i trng truyn qua.

hi m i trng t dy t, nh sng s truyn i nhanh

hn. hi nh sng truyn t m i trng c t trng ny sang m i trng c t trng khc,

nh sng s b quay i mt gc, tia nh sng b khc x v hin th tr n thang o ca khc
x k.
Hng chit quang k vo vng quan st sng u. Xoay vng iu chnh tm
ranh gii vng sng vng ti. Nu khng c mu, nguyn vng thang o s c mu xanh,
ngc li s nh hnh sau:

15

b) Nguyn tc
Da vo s thay i ng i ca nh sng qua hai m i trng c chit sut khc
nhau tnh nng dung dch, khi nng dung dch tng chit sut tng

2. Kt qu

MU

Brix
Ln 1

Ln 2

Ln 3

Trung bnh

9.4

9.6

9.6

9.53

8.6

8.6

8.6

8.60

3. Nhn xt:
-

T bng s liu ta thy, mu 1 c nng mui ho tan cao hn mu 2

Sai s trong ph p o mi mu c th do nhng nguyn nhn sau:
ng dung dch nh ln mt knh qu nh kh ng d n u trn mt knh
Nc trn mt knh c bt kh lm kt qu c khng chnh xc. Do trc
khi tin hnh o, phi ch cho dung dch tan ht bt mi c nh ln lng
knh
Hng chit quang k v o vng kh ng sng nn khng phn bit r ranh
gii vng ti v vng sng
Lng knh khng c v sinh sch sau mi ln th nghim
Do ch quan ngi c c khng chnh xc

16

H NGHI

3:

T
COLORIMETER

1. Nguyn l
-

Mu sc ca sn phm c ghi nhn bng thit b in t v phn tch theo h thng mu

CIE* vi h trc ta mu L, a, b.

Hnh. H ta mu CIELAB

H ta mu CIELAB l mt h thng nh ngha m u theo 2 trc phn cc cho ra 2 gi

tr a b v i ng th 3 l nh sng (L).

h ng gian m u CIE AB c s dng nhiu nht cho vic o m u vt th, th d

tm mt cng thc hay kim tra mu ca vt th.

Cc t ng m u v bo ha m u c v trn cc trc a v b. Trc a chy t -a (Green)

n +a (Red) v trc b chy t -b B ue n +b (Yellow). Trc sng L c gi tr t 0
en y n 100 (trng nh).

S khc bit v tr mu gia mu v chun c tnh theo cng thc

17

2. Mu nguyn liu
-

Mu c t m o m u 4 thi im khc nhau

+ Ban u
+ Sau 15 pht
+ Sau 30 pht
+ Sau 1 gi

3. Kt qu tnh ton
Trng

Ban u

Sau 15'

Sau 30'

Sau 1h

96.67

74.07

73.68

72.86

71.23

-5.86

-8.18

-8.33

-8.66

-9.46

6.52

23.66

22.87

24.14

24.04

0.8937

1.3874

3.1382

4. Nhn xt v so snh
a)

sng L

Cc mu u c gi tr L > 50, tc l nm na bn cu trn ca h trc ta CIELAB.

Mu c gi tr L cng ln, tc l cng gn vi mu trng.

Theo th mu o sau 1h

ti nht, mu ban u l c mu sng nht.

b) Gi tr a th hin
-

Gi tr a ca cc mu u mang gi tr m, tc l cc mu nm na bn cu tri ca h
trc ta CIELAB.

Mu c gi tr a cng m th s cng xa vi m u .

Theo th mu o sau 1h s xa vi m u nht, cn mu ban u s cng gn m u

nht.

c) Gi tr b th hin vng
-

Cc mu u c gi tr b dng chng t cc mu nm na bn cu pha sau ca h trc

ta CIELAB.
18

Mu c gi tr b cng ln th s cng gn vi mu vng.

Theo th mu o sau 30 s gn vi mu vng nht, cn mu o sau 15 th s xa mu

vng nht.

d) Gi tr E s khc bit v tr mu gia mu v chun

-

Thng qua cc gi tr L, a, b, ta thy cc mu nm trong gc phn tm pha trn, bn tri,

pha sau ( vng c L > 50, a < 0, b > 0) ca hnh cu trong h ta CIELAB.

Nh vy s khc bit gia v tr mu gia mu v chun cng ln th mu ca mu c

m u c ng sng hn.

Theo th th t tng dn v s mu gia mu v mu chun nh sau:

+ Mu o sau 15
+ Mu o sau 30
+ Mu o sau 1h

5. Gii thch
-

Mu cng lu th mu cng khc bit hn so vi mu chun, tc l cng sm hn mu

ban u l do phn ng oxi ha cc polyphenol, to ra hp cht c mu nu sm.

Hp cht polyphenol l nhng cht trong phn t c cha vng benzen trong c hai
hoc nhiu nhm hydroxyl (OH).

Phn ng oxy ha kh
enzym polyphenoloxydase
Polyphenol + 1/2O2

Orthoquinon

Phn ng ngng t
Orthoquinon + glucose

Polypenol + CO2 + H2O

n(orthoquinon)

6.
-

Flobaphen (mu nu)

ng dng
Dng o m u cc sn phm thc phm nh tht heo, tht b

cc oi rau c nh c

tm, c ci trng
-

Ngo i ra th my o m u cng c ng dng trong nhiu ngnh cng ngh khc nh

cng nghip sn xut giy mu, mc in

19

7. Ti liu tham kho

[1]. http://cdtp4.files.wordpress.com/2011/09/chuong-3.pdf
[2].http://www.vietphotoshop.com/plugins/p2_news/printarticle.php?p2_articleid=768
[3]. http://www.sapdesignguild.org/goodies/glossary_color/index1.html

20

H NGHI

4: PH N

CH

NH

H C PH

NGUY N IU: nc nc coca nc rng

1. Xc nh t trng ca dch cht
m
m1
m2
d

Dung dch CoCa

20.8
70.8
70.1
1.0142

Dung dch Rng

25.8
75.1
73
1.0445

Trong m : khi ng bnh t trng

m1: khi ng bnh t trng v dung dch
m2 : khi ng bnh t trng v nc
T trng tng i ca dung dch c xc nh theo cng thc

Mu

Ln 1
1p21
1p28
1p41

Nc
Coca
Rng

m1 m
m2 m

Thi gian chy

Ln 3
1p26
1p30
1p40

Ln 2
1p24
1p29
1p41

2. Xc nh nht ca dung dch

Hng s K ca nc

0
d o .t0
21

Trung bnh
1p24 = 84s
1p29 = 89s
1p41 = 101s

K = 0.009524
Trong 0

nht ca nc = 0.8 Cp 300C

d0 l t trng ca nc 300C xem nh bng 1

t0 l thi gian chy ca nc 84s

nht ca nc Rng
= K.d.t = 0.009524 x 1.0445 x 101 = 1.0047 Cp
nht ca nc CoCa
= K.d.t = 0.009524 x 1.0142 x 89 = 0.860 Cp

22

BI 5: PH N
H NGHI

1: PH N

CH C

CH C NG CHC

C H C PH
H N NG PH

C A B

1. Nguyn l
-

B thng c s dng pht trn bnh m. Kh nng pht ca b ty thuc v o c

tnh cu trc ca b. cng chc ca b ph thuc ch yu vo thnh phn acid bo v
nhit ca b. Cht bo bo ha t ng vt s to ra loi b chc. Nhit thp cng
s m tng cng chc ca sn phm.

Gia cng v kh nng pht ca b c mi tng quan vi nhau. cng chc c

nh ng bng lc cn t ti mt bin dng cho trc. Kh nng pht ca b c o
bng kh nng phc hi khi sn phm chu mt lc kh ng i.

Th nghim ny s dng ph p o m xuy n vi u cone. u cone i v o m sn phm

nho i. Ph p o m xuy n o khong ng i c ca u cone vo sn phm khi tc
dng mt lc 100g. Bin dng c o trong 30 gi y t khi lc tc dng t 100g.

2. Cc thng s hiu chnh

-

Ch : n n bnh thng

Tc : 1mm/s

Target value: 4mm

Trigger: 4.5g

Hold time: 30s

u o: u o cone TA 15 45o)

23

3. Kt qu phn tch
a) Mu Margarine nhit thng

Margarine
Ln 1

Ln 2

Ln 3

Trung bnh

ch ch n

F0

49.20

47.50

54.90

50.53

2.91

50.53

T4mm

4.09

4.10

4.10

4.10

0.00

4.1

F30

26.10

25.00

29.60

26.90

1.80

26.9

AF0.F30

746.53

723.05

865.47

778.35

58.08

778.35

R (%)

53.05

52.63

53.92

53.20

0.48

53.2

Biu lc thi gian mu

argarine o ln 1 nhit thng

24

Gi r c i
2.91
0
1.8
58.08
0.48

Biu lc thi gian mu

argarine o ln 2 nhit thng

25

Biu lc thi gian mu

b) Mu

argarine o ln 3 nhit thng

argarine lnh
argarine nh
Ln 1

Ln 2

Ln 3

Trung bnh

ch ch n

F0

318.40

147.40

383.10

282.97

90.38

282.97

T4mm

4.15

4.13

4.02

4.10

0.05

4.1

F30

121.60

61.20

138.40

107.07

30.58

107.07

30.58

AF0.F30

3613.61

1849.30

4002.50

3155.14

870.56

3155.14

870.56

R (%)

38.19

41.52

36.13

38.61

1.94

26

Gi r c i

38.61

90.38
0.05

1.94

Biu lc thi gian mu

argarine o ln 1 nhit lnh

27

Biu lc thi gian mu

argarine o ln 2 nhit lnh

28

Biu lc thi gian mu

argarine o ln 3 nhit lnh

c) Mu b u phng
B phng
Ln 1

Ln 2

Ln 3

Trung bnh

ch ch n

F0

17.10

18.40

17.00

17.50

0.60

17.5

0.6

T4mm

4.09

4.10

4.08

4.09

0.01

4.09

0.01

F30

8.50

9.20

7.80

8.50

0.47

8.5

0.47

AF0.F30

242.54

260.26

235.82

246.21

9.37

246.21

9.37

R (%)

49.71

50.00

45.88

48.53

1.77

48.53

1.77

29

Gi r c i

Biu lc thi gian mu

argarine o ln 1 nhit thng

30

Biu lc thi gian mu

argarine o ln 2 nhit thng

31

Biu lc thi gian mu

argarine o ln 3 nhit thng

4. Nhn xt v gii thch

a)

cng chc

Da vo F0, c th xc nh c cng chc ca cc mu b.

Mu no c F0 cng ln th cng chc cng cao.

Gi tr F0
Ln 1

Ln 2

Ln 3

Gi tr cui

49.20

47.50

54.90

50.53

2.91

Margarine ( t lnh )

318.40

147.40

383.10

282.97

90.38

B u phng

17.10

18.40

17.00

17.5

Maragrine (

hng )

32

0.6

Theo cng chc ca cc mu b gim dn theo th t sau:

+

argarine lnh

+ Margarine nhit thng

+ B u phng

Gii thch:

+ Do thnh phn ca cc acid b o bo ha v kh ng bo ha trong b to nn s khc bit v

cng gia margarine v b u phng ( xt cc mu nhit thng ) :

B u phng

Thnh phn acid b o bo ha trong b u phng chim khong 20.85%.

Thnh phn acid b o kh ng bo ha trong b u phng chim khong 76.15%.

33

Margarine

Thnh phn acid bo bo ha trong margarine chim khong 28.2%.

Thnh phn acid bo khng bo ha trong margarine chim khong 45.8%.

+ Nh vy, thnh phn acid b o bo ha trong margarine 28.2% cao hn sao vi b u phng
20.85% . iu dn ti cu trc ca margarine cng chc hn so vi b u phng ( xt cc mu
nhit thng ).
+ Mu margarine lnh c cu trc cng chc hn so vi margarine nhit thng l do nhit
lnh ( 4 8 oC ) lm cho h nh tng ca margarine ng c li.

b) Kh nng pht
-

Da vo cng phc hi (din t ch di ng cong nm gia F0 v F30), c th xc nh

c kh nng pht ca cc mu b.

Mu no c cng phc hi cng nh th kh nng pht cng ln, tc l pht cng d.

Gi tr AF0.F30
Ln 1

Ln 2

Ln 3

746.53

723.05

865.47

778.35

58.08

Margarine ( t lnh )

3613.61

1849.30

4002.50

3155.14

870.56

B u phng

242.54

260.26

235.82

246.21

aragrine

hng )

34

Gi tr cui

9.37

Theo kh nng pht ca b gim dn theo th t sau:

+ B u phng
+ Margarine nhit thng
+

argarine lnh

Gii thch:

+ Do thnh phn acid b o bo ha trong b u phng l thp nht (20.85%), li t trong iu kin
nhit bnh thng, nn kh nng pht ca b u phng l cao nht.
+ Do thnh phn acid b o bo ha trong margarine cao hn so vi b u phng (28.2%), nn nu xt
trong cng 1 iu kin nhit thng th margarine s kh pht hn so vi b u phng, tc l kh
nng pht thp hn.
+ Mu c kh nng pht thp nht l mu margarine trong iu kin nhit thp. Nguyn nhn l do
mu cha thnh phn acid bo bo ha cao (28.2%), li t trong iu kin nhit thp lm cho cu
trc ca cc ht nh tng ng c li.

5. Ti liu tham kho

1. n mn hc Cng ngh ch bin thc phm: Thit k ph n xng sn xut Margarine,

trng i hc Bch Khoa thnh ph H Ch Minh.
2. http://vi.wikipedia.org/wiki/D%E1%BA%A7u_%C4%83n
3. http://nutritiondata.self.com/facts/legumes-and-legume-products/4366/2

35

H NGHI

2: PH N

CH C
C C A GELA INE BNG PH P H
N N GI N PA

1. Nguy n :
S dng u o hnh tr ph n t ch cu trc ca ge ge atine bng phng php TPA
2. Cc th ng s hiu chnh
- Ch ODE : N n bnh thng
-

Tc n n SPEED : 2mm/s

S dng u o hnh tr TA10

Trigger: 4.5g

bin dng 30%

Nhit phng

Th nghim c thc hin vi 3 n i vi mi mu gelatine

3.
a)

t qu ph n t ch:
u ge atine nng 2%
Gelatine 2%
Trung bnh
ch chun

n 1

n 2

n 3

im gy
(Fracturability) F1

0.000

0.000

0.000

0.000

0.000

0.000
0.000

cng (hardness)
(F)

53.300

48.900

50.200

50.800

2.261

50.800
2.261

c kt
(Cohesiveness)

0.002

0.002

0.002

0.002

0.000

phc hi Sp

0.000

0.000

0.000

0.000

0.000

d nh Res

0.935

0.866

0.855

0.886

0.043

c cn gum

0.105

0.098

0.104

0.102

0.004

c nhai Chew

0.000

0.000

0.000

0.000

0.000

36

Gi tr cui

0.002
0.000
0.000
0.000
0.886
0.043
0.102
0.004
0.000
0.000

iu lc- thi gian u gelatine

o ln

iu lc- thi gian u gelatine

o ln
37

iu lc- thi gian u gelatine

b)

o ln

u ge atine nng 2.5%

Gelatine 2.5%
Trung bnh
ch chun

n 1

n 2

n 3

im gy
(Fracturability) F1

0.000

0.000

0.000

0.000

0.000

0.000
0.000

cng hardness
(F)

77.000

74.700

68.800

73.500

4.230

73.500
4.230

c kt
(Cohesiveness)

0.002

0.002

0.002

0.002

0.000

phc hi Sp

0.000

0.000

0.000

0.000

0.000

d nh Res

0.909

0.822

0.893

0.875

0.047

c cn gum

0.164

0.155

0.137

0.152

0.014

c nhai Chew

0.000

0.000

0.000

0.000

0.000

38

Gi tr cui

0.002
0.000
0.000
0.000
0.875
0.047
0.152
0.014
0.000
0.000

iu lc- thi gian u gelatine

o ln

iu lc- thi gian u gelatine

o ln
39

iu lc- thi gian u gelatine

c)

o ln

u ge atine nng 3%

n 1
im gy
(Fracturability) F1
cng hardness
(F)
c kt
(Cohesiveness)
phc hi (Sp)
d nh Res
c cn gum
c nhai (Chew)

Gelatine 3%
Trung
n 3
bnh

n 2
0

86.6

91

83.8

0.002049

0.002042

0.002037

0.789782

0.801775

0.787592

0.177476

0.185783

0.170664

40

ch chun

0.000

0.000

87.133

3.630

0.002

0.000

0.000

0.000

0.793

0.008

0.178

0.008

0.000

0.000

Gi tr
cui
0.000
0.000
87.133
3.630
0.002
0.000
0.000
0.000
0.793
0.008
0.178
0.008
0.000
0.000

iu lc- thi gian u gelatine

o ln

iu lc- thi gian u gelatine

o ln
41

iu lc- thi gian u gelatine

o ln

4. Nhn x t v gii th ch
a) im gy Fracturabi ity F1
u

Gi tr cui

Gelatine 2%

0.000 0.000

Gelatine 2.5%

0.000 0.000

Gelatine 3%

0.000 0.000

Qua kt o ta thy 3 mu u cho lc gy v bng 0 chng t mu do, vi lc n n nh trong ph p o

khng lm xut hin vt nt gy trn mu.

42

b) cng hardness F
u

Gi tr cui

Gelatine 2%

50.800 2.261

Gelatine 2.5%

73.500 4.230

Gelatine 3%

87.133 3.630

Qua kt qu ta thy mu c cng tng dn theo nng , kt qu ny ph hp vi l thuyt v khi nng

gelatin cng cao lm cho cu trc gel cng bn v vng chc lm cho lc tc dng vo mu ti nh lc
c gi tr cng ln.
c) c kt Cohesiveness

Gi tr cui

Gelatine 2%

0.002 0.000

Gelatine 2.5%

0.002 0.000

Gelatine 3%

0.002 0.000

c kt trong php o n y ni
nht.

n kh nng chng li s bin dng th hai so vi ln bin dng th

Coh = S2/S1
Qua kt qu ta thy gi tr cc ph p o xem nh bng nhau cho thy c kt ca gelatine khng khc
nhau nhiu do chnh lch nng nh.
d) phc hi (Sp):
u

Gi tr cui

Gelatine 2%

0.000 0.000

Gelatine 2.5%

0.000 0.000

Gelatine 3%

0.000 0.000

phc hi c o kh nng phc hi li trng thi ban u ca mu ph thuc vo mu

43

e) d nh Res
M1
L1
76.11
71.19

S4
S5

L2
71.59
62.00
u

L3
71.41
61.07

M2
L1
109.33
99.42

L2
108.97
89.52

L3
100.33
89.60

M3
L1
129.58
102.34

L2
137.47
110.22

L3
128.95
101.56

Gi tr cui

Gelatine 2%

0.8855 0.0435

Gelatine 2.5%

0.8746 0.0467

Gelatine 3%

0.7930 0.0076

d nh trong ph p o ni n kh nng vt qua lc ht gia b mt ca sn phm vi b mt ca cc vt

th khc-trong ph p o n y u o.
Theo kt qu ta thy kt qu ca ph p o gim dn theo tng ca nng .
Nguyn nhn l do theo chiu tng ca nng th cng cng tng dn, thi gian gii n n cng nhanh
hn khin cho S4 c gi tr cng ln v S5 c gi tr cng nh.
Do dnh: Res = S5/S4 c gi tr nh dn theo nng .
f)

c cn gum
u

Gi tr cui

Gelatine 2%

0.1022 0.0037

Gelatine 2.5%

0.1517 0.0138

Gelatine 3%

0.1780 0.0076

Gi tr ca lc cn tng dn theo chiu tng ca nng .

Gum= F x S1/S2
L do
-Theo chiu tng ca nng th lc F cng tng dn-c ngha cng ca mu tng dn
- Kh nng n n v gii nn ca mu ln nht so vi ln th hai S1/S2. Ta thy c kt
ca mu (Coh= S2/S1) ca 3 mu c gi tr gn bng nhau nn kt qu s ph thuc v o ln
ca nh lc F hay cng ca mu.

44

- Kt qu cng ph hp vi thc nghim v l thuyt: khi cng tng dn th lc cnc nh ngh nng ng ph hy mu nut c.
Tuy nhin lc cn ch o vi nhng mu c cng thp.
g)

c nhai Chew
u

Gi tr cui

Gelatine 2%

0.000 0.000

Gelatine 2.5%

0.000 0.000

Gelatine 3%

0.000 0.000

Chew= Gum x Sp
Lc nhai c nh ngha
phn nh hn nut.

nng ng cn thit th nhai nhng lo thc phm rn ra nhng

Tuy nhi n ph p o n y thng p dng cho sn phm rn.

i vi cc sn phm bn rn nh ge atine th c nhai v lc cn lo tr ln nhau trong cng mt
thi im.
Ta thy gi tr Sp ca cc mu bng 0 nn gi tr Chew cng bng 0.
V trn ht quyt nh tt c gi tr trn l cu trc ca gelatine.
S sp xp ca nhng amino acid

nh n t ch nh quyt nh kh nng to ge ca ge atine.

c d nhit t 35-40oC ge atine trong dung dch c x nh nhng vng xon ngu
nhi n c th m mt mt s cu hnh chuyn tip v hn nhng iu kin nh th s ng t
dung dch bt u xut hin v nng khong tr n 1% ph thuc v o cht ng ca ge atine
pH sch ge trong sut s hnh th nh.
Ti tt c cc nhit cng ca ge atine tng n theo thi gian mc d rt chm v him khi
t n mt gi tr c n bng v nhng im i n kt tip tc c t chc i v c mt v i im
i n kt mi cng hnh th nh chm ri vi thi gian.
Vi mu trong th nghim th cc gi tr nh cht ng ge atine pH sch ging nhau (vi gi
tr pH c th sai lch trong qu trnh pha gelatin), nn s khc bit cc gi tr trn ph thuc vo
nng ca gelatine.

45

Bng tm tt:
u 1
Gi tr
trung
bnh
im gy
(Fracturability) F1
cng hardness
(F)
c kt
(Cohesiveness)
phc hi Sp
d nh Res
c cn gum
c nhai (Chew)

ch
chun

u 2
Gi tr
trung
bnh

ch
chun

u 3
Gi tr
tung
bnh

ch
chun

0.0000

0.0000

0.0000

0.0000

0.0000

0.0000

50.8000

2.2605

73.5000

4.2297

87.1333

3.6295

0.0020
0.0000
0.8855
0.1022
0.0000

0.0000
0.0000
0.0435
0.0037
0.0000

0.0021
0.0000
0.8746
0.1517
0.0000

0.0001
0.0000
0.0467
0.0138
0.0000

0.0020
0.0000
0.7930
0.1780
0.0000

0.0000
0.0000
0.0076
0.0076
0.0000

46

H NGHI

3: PH N

CH C NG C A BNH
BNG PH P H N N

SAND

ICHES

1. Tiu chun
Tiu chun AACC Standard method 74 09.01. S dng vi my o cu trc. Cc s liu
phi c ly t my o cu trc

2. Nguyn l:
Phng php n y m t thi quen ca khch hng khi n mt bnh m
Dng u o hnh tr Radiused Cy inder Probe c ng knh O36 mm nn xung mu
bnh m vi khong cch n n xc nh cho trc. bin dng s dng nh gi 25%

3. Thng s my:
- Ch ODE : n n bnh thng
- Tc nn (SPEED): 2mm/ s
- Trigger: 4.5 g
- u o: TA11/1000
- bin dng 40%
4. Tnh ton:
Mi lt bnh m dy 13 mm bin dng 40% = 13

40% = 5.2 mm

Da v o th biu din mi tng quan gia lc (N) v thi gian s ta xc nh c

F40, t40

Ngy 16 2

47

48

Ngy 18 2

49

50

Ngy 20 2

51

52

T gi tr t25 c c ging n th ta xc nh c gi tr F25

Lc nn ti

Ngy

16 2

18 - 2

20 2

Thi gian bin dng Lc nn ti

bin dng 40% (F40) 40% (t40)

bin 25 % (F25)

378.4

2.09

288.5

423.6

2.1

330.9

344.2

2.08

254.9

384.9

2.09

252.9

330.2

2.1

238.8

380.9

2.09

260.5

603.1

2.11

404.3

441.9

2.09

299.1

222.4

2.07

120.2

Lc nn ti bin dng 25%

c n n ti bin dng 25% N
u

Ngy

n
1

n
2

n
3

Trung bnh

ch chun

Gi tr cui

16.2

288.5 330.9 254.9 291.43

38.08

291.43 38.08

18.2

252.9 238.8 260.5 250.73

11.01

250.73 11.01

20.2

404.3 299.1 120.2 274.53

143.63

274.53 143.63

th tng quan c nn v ngy bo qun bnh

53

300.00
290.00
280.00
270.00

Lc nn 25% theo ngy

260.00
250.00
240.00
0

5. Nhn xt:
- Theo l thuyt bnh m c ng u th cng s tng n c n n cng s tng n theo.
Tuy nhin, t th ta thy cng ca bnh thay i khng tun theo l thuyt:
Ngy 16/2, lc nn cao nht l 291.43 N do s tht thot ng m ln t bnh trong
thi gian t khi mua n khi thc hin ph p o kh u n n bnh kh dn v cng li
Ngy 20/2, lc nn (274.53 N) li cao hn c nn ca bnh sn xut ngy 18/2
(250.73 N). Theo l thuyt, bnh va mi sn xut vn gi c m cao nn bnh
mm ti hn, lc nn s nh hn nhng s khc bit ny l do:
Mua 2 loi bnh khng cng 1 hng sn xut ABC v inh
lu bnh ngoi khng kh m kh ng o dn n s bay hi m t bnh nn
bnh kh dn li v cng
- lch chun ca ph p o kh n do 1 trong cc yu t sau
iu kin ca php th
dy ca mu kh ng ng u
Do bnh m sandwich dng trong th nghim l loi bnh nh nn phn bnh
gn ra c cng cao hn phn tm) v phn tm gn nhau n n khi a u
o tip xc vi bnh m mi ln o s c v tr tip xc khng ging nhau
iu kin ca mu th
Mi t bnh c s khc nhau v thnh phn
iu kin d tr khng ging nhau
Phng php nng hay x l

54