(Đồ án hcmute) khảo sát ảnh hưởng việc phủ màng carboxymethyl cellulose đến chất lượng mãng cầu ta (annona squamosa l ) sau thu hoạch

BỘ GIÁO DỤC VÀ ĐÀO TẠO TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH ĐỒ ÁN TỐT NGHIỆP NGÀNH CÔNG NGHỆ THỰC PHẨM KHẢO SÁT ẢNH HƯỞNG VIỆC PHỦ MÀNG CARBOXYMETHYL CELLULOSE ĐẾN CHẤT LƯỢNG MÃNG CẦU TA (ANNONA SQUAMOSA L.) SAU THU HOẠCH GVHD: VŨ TRẦN KHÁNH LINH SVTH: NGUYỄN THỊ MINH MSSV: 16116149 SVTH: TRẦN THỊ VÂN ANH MSSV: 16116206 SKL 0 Tp Hồ Chí Minh, tháng 09/2020 an TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM BỘ MƠN CƠNG NGHỆ THỰC PHẨM KHĨA LUẬN TỐT NGHIỆP MÃ SỐ: 2020-16116149 KHẢO SÁT ẢNH HƯỞNG VIỆC PHỦ MÀNG CARBOXYMETHYL CELLULOSE ĐẾN CHẤT LƯỢNG MÃNG CẦU TA (ANNONA SQUAMOSA L.) SAU THU HOẠCH GVHD: TS VŨ TRẦN KHÁNH LINH SVTH: NGUYỄN THỊ MINH TRẦN THỊ VÂN ANH THÀNH PHỐ HỒ CHÍ MINH – 09/2020 an MSSV: 16116149 MSSV: 16116206 TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM BỘ MÔN CÔNG NGHỆ THỰC PHẨM NHIỆM VỤ KHÓA LUẬN TỐT NGHIỆP Họ tên sinh viên 1: Nguyễn Thị Minh MSSV: 16116149 Họ tên sinh viên 2: Trần Thị Vân Anh MSSV: 16116206 Ngành: Công nghệ Thực phẩm Tên đồ án: Khảo sát ảnh hưởng việc phủ màng Carboxymethyl Cellulose (CMC) đến chất lượng mãng cầu ta (Annona squamosa L.) sau thu hoạch Mã số đồ án: 2020-16116149 Nhiệm vụ đồ án: - Khảo sát ảnh hưởng nồng độ màng phủ carboxymethyl cellulose (CMC) đến thời gian bảo quản mãng cầu ta (Annona squamosa L.) sau thu hoạch - Khảo sát ảnh hưởng nhiệt độ đến thời gian bảo quản mãng cầu ta (Annona squamosa L.) sau thu hoạch phủ màng carboxymethyl cellulose (CMC) Ngày giao nhiệm vụ đồ án: 20/1/2020 Ngày hoàn thành đồ án: 4/9/2020 Họ tên người hướng dẫn: TS Vũ Trần Khánh Linh Phần hướng dẫn: tồn khóa luận Nội dung yêu cầu đồ án tốt nghiệp thông qua Trưởng Bộ môn Công nghệ Thực phẩm Tp.HCM, ngày tháng năm 2020 Trưởng Bộ mơn Người hướng dẫn (Ký ghi rõ họ tên) (Ký ghi rõ họ tên) i an LỜI CẢM ƠN Lời đầu tiên, xin gửi lời cảm ơn chân thành đến cô Vũ Trần Khánh Linh, giáo viên hướng dẫn đồ án Trong suốt q trình thực đề tài, tận tình hướng dẫn truyền đạt cho chúng tơi kiến thức, kĩ cần thiết Bên cạnh ln góp ý, nhận xét kịp thời để đề tài thực cách chỉnh chu, Đồng thời, khuyến khích động viên lúc đề tài gặp khó khăn Chúng tơi xin gửi lời cảm ơn tới toàn thể thầy cô giáo môn Công Nghệ Thực Phẩm trường Đại Học Sư Phạm Kỹ Thuật Tp.HCM hỗ trợ chúng tơi suốt q trình học tập trường Trong q trình thực đồ án, chúng tơi thành thục nhuần nhuyễn phép đo, phép phân tích giảng dạy ii an LỜI CAM ĐOAN Chúng tơi xin cam đoan tồn nội dung trình bày khóa luận tốt nghiệp chúng tơi thực Khơng có chép, gian lận làm Chúng xin cam đoan nội dung tham khảo khóa luận tốt nghiệp trích dẫn xác đầy đủ theo qui định TP Hồ Chí Minh, ngày 04 tháng 09 năm 2020 Ký tên iii an an an an an an e gelatina na conservaỗóo e aceitaỗóo sensorial de uvas Crimson, Ciência e Tecnologia de Alimentos, 27(2), 369-375, 2007 [13] M Chitarra and A Chitarra, Pús-colheita de frutos e hortaliỗas: Fisiologia e manuseio, 2ê ediỗóo Lavras, UFLA, 2005 [14] L.-T Lim, Y Mine, I Britt and M Tung, Formation and properties of egg white films and coatings, CRC Press, 2002 [15] S Panahirad, R Naghshiband-Hassani, B Ghanbarzadeh, F Zaare-Nahandi and N Mahna, "Shelf Life Quality of Plum Fruits (Prunus domestica L.) 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Rcellulose OH + NaOH → Rcellulose ONa + H2O Rcellulose ONa + ClCH2COONa → Rcellulose OCH2COONa + NaCl CMC tồn hai dạng: (i) Sodium carboxymethyl cellulose (SCMC) có khả hịa tan tốt nước, số l? ?ợng