(Luận văn tốt nghiệp) research on the production process of candied orange slices product

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM ……    …… LE THU THUY TOPIC TITLE: RESEARCH ON THE PRODUCTION PROCESS OF CANDIED ORANGE SLICES PRODUCT BACHELOR THESIS Study Mode: : Full-time Major: : Food technology Faculty : Advanced education program Batch: : 2016 - 2020 Thai Nguyen, 2020 Luan van THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM ……    …… LE THU THUY TOPIC TITLE: RESEARCH ON THE PRODUCTION PROCESS OF CANDIED ORANGE SLICES PRODUCT BACHELOR THESIS Study Mode: : Full-time Major: : Food technology Faculty : Advanced education program Batch: : 2016 - 2020 Supervisor(s) : MSc NGUYEN ĐUC TUAN Thai Nguyen, 2020 Luan van Thai Nguyen University of Agriculture and Forestry Degree Program Engineer of Food Technology Student name Le Thu Thuy Student ID Thesis Title DTN 1654190013 Research on the production process of candied orange slices product Supervisor(s) MSc Nguyen Duc Tuan - Thai Nguyen University of Agriculture and Forestry, Vietnam Supervisor’s Abstract: Oranges contain many benefits to the human body such as a rich source of vitamin C, fiber, low in calories, and boosting cardiovascular health, However, fresh oranges are very roots damaged during transportation and storage due to physiological activities, biochemistry, and microorganisms The purpose of this study is to process candied orange slices from some types of orange in Vietnam with good nutritional value and good sensory value, contributing to diversifying to these products on the market and increasing income for orange growers The thesis objectives are research on the effects of bitter elimination method, the ratio of mixing sugar and orange, the effects of temperature and drying time, the quality of the product candied orange slices during storage time, and establish a process for processing products candied orange slices We used sensory methods to assess the quality of products and used SPSS software to aggregate data The results showed that: the bitter elimination method by soaking fresh orange in 5% salt-water, the ratio of mixing orange and sugar was 2.0:1.0, the drying temperature was 55°C for 24 hours to create a product with a safe humidity of 7.5%, Identify changes in product during storage and product retention time for moisture, total soluble solids content, total sugar content, total organic acid content, vitamin C content, respectively: 14.06%, 81.82oBrix, 62.28%, 203.00mg%, 28.83% for the product after processing; 16.7%, 74.85 oBrix, 55.46%, 186.00mg%, 21.10% for the product after months; product after months was 18.85%, 69.4oBrix, 30.20%, 164.35mg%, 16.85% And then, set up a production process of candied orange slices product with all accompanying technology parameters Candied orange slices, drying method, production process, Keywords: Vinh orange, product quality Number of pages: Date of submission: 17/08/2020 i Luan van ACKNOWLEDGEMENT First of all, I am grateful to the Thai Nguyen University of Agriculture and Forestry, the Advance Education Program, the Faculty of Biotechnology and Food Technology, where have taught and imparted necessary knowledge and valuable experience to me, during the time I studied and researched at Thai Nguyen University of Agriculture and Forestry I really want to show my deeply grateful to my supervisor Mr Nguyen Duc Tuan for his conscientious contribution and useful suggestions during the planning and development of my research work His precious critiques helping me to understand how to complete my graduation thesis Once again I sincerely thank my supervisor and wishing good health for him I am also thankful to Ms Le Thi Thu Hien, Ms Nguyen Thi Tra, Mr Le Sy Luy, and Ms Chu Thi Nhan who willing to give me a hand when I the thesis in the Laboratory of Faculty of Biotechnology and Food Technology I also acknowledge with a deep sense of reverence with all members of my family who are always to help and encourage me on the completion of this thesis I also would like to thank all of my friends who directly or indirectly helped me to complete this thesis However, due to the limited knowledge and the lack of practical experience, the content of the thesis cannot avoid shortcomings, I would like to receive further suggestions and advice to make my this thesis is more complete Best regards Thai Nguyen, Le Thu Thuy i Luan van TABLE OF CONTENT ACKNOWLEDGEMENT i TABLE OF CONTENT ii LIST OF FIGURES iv PART INTRODUCTION 1.1 Research rationale 1.2 Research’s objectives 1.3 Research questions and hypotheses 1.4 Limitations 1.5 Definitions PART LITERATURE REVIEW 2.1 The scientific basis of the thesis 2.2 The importance of the orange industry to people and the economy 14 2.3 The situation of orange production and consumption in Vietnam and worldwide 16 2.4 Products made from oranges 19 2.5 General process of producing candied orange slices 21 PART CONTENTS AND METHODS 25 3.1 Material 25 3.2 Methods 27 PART RESULTS 32 4.1 Research on choosing the bitter elimination method of fresh orange to product quality 32 4.2 Research on choosing the ratio of orange and sugar to product quality 33 4.3 Research on choosing temperature on product quality 34 4.4 Evaluate the quality of the product candied orange slices finished product 35 4.5 Establish a process for processing product candied orange slices 36 4.5.1 Technology process diagram 36 PART CONCLUSION AND RECOMMENDATIONS 44 5.1 Conclusion 44 5.2 Recommendations 44 REFERENCES 45 ii Luan van LIST OF TABLES Table 2.1 Physical parameter of a sweet orange fruit Table 2.2 The nutritional composition of fresh orange (USDA) Table 2.3 Summary of the composition, percentage, nutritional value, and pharmacological effects of each orange composition 11 Table 2.4 Sensory indicators of sugar 12 Table 2.5 Sensory requirements of sodium chloride 13 Table 2.6 Sensory requirements of honey (TCVN 12605: 2019) 14 Table 3.1 Research instruments and equipment 25 Table 3.2 Chemicals 26 Table 3.3 Research on choosing the brine solution to the bitter elimination method of fresh orange 27 Table 3.4 Research on choosing the ratio of orange and sugar to product quality 28 Table 3.5 Research on choosing drying temperature on product quality 28 Table 4.1 Results for research on choosing the bitter elimination method of fresh orange to product quality 32 Table 4.2 Result for research on choosing the ratio of orange and sugar to product quality 33 Table 4.3 Results for research on choosing the temperature and drying time on product quality 34 Table 4.4 The content of nutrients and microbiological criteria in candied orange slices products 35 Table 4.5 Preparation the ingredients 38 iii Luan van LIST OF FIGURES Figure 2.1 Sanh orange and Vinh orange Figure 2.2 Xa Doai orange Figure 2.3 Navel orange Figure 2.4 Sanh orange Figure 2.5 Sweet orange Figure 2.6 Area planted oranges in Vietnam from 2005 to 2018 16 Figure 2.7 Orange production in Vietnam 16 Figure 2.8 Orange production worldwide from 2012/2013 to 2018/2019 18 Figure 2.9 Leading orange producing countries worldwide in 2018/2019 19 Figure 3.1 Drying oven 27 Figure 4.1 The main materials: Chanh orange and Sugar 38 Figure 4.2 Washing fresh orange 38 Figure 4.3 Cutting slices orange and remove the seed 39 Figure 4.4 Soaking the sliced orange in brine water 39 Figure 4.5 Soaking in lime water 40 Figure 4.6 Mixing with sugar 40 Figure 4.7 Concentrate by boiling sugar solution 41 Figure 4.8 Drying orange pieces bt đrying oven 42 Figure 4.9 Packaging the candied orange slices product 42 iv Luan van LIST OF ABBREVIATIONS ANOVA Analysis of variance DV Daily value SPSS Statistical Package for the Social Sciences TCVN Vietnam standard v Luan van PART INTRODUCTION 1.1 Research rationale Vegetables and fruits are indispensable foods in the human diet They provide essential nutrients for the growth of the body and strengthen the immune system, prevent diseases such as cardiovascular disease, blood pressure, stroke, etc [1], [3] Fruits and vegetables also play an important role in human nutrition and health, such as sources of vitamin C, vitamin B1, vitamin B3, vitamin B6, vitamin B9, minerals, dietary fiber (Wargovich, 2000) In Vietnam, fruits and vegetables are a source of food for the human, and economic source of the farmer, helping to create jobs, and at the same time developing Vietnam's economy Currently, Vietnam has exported fruits and vegetables to more than 60 countries around the world, according to the General Department of Vietnam Customs, by mid-March 2017, Vietnam's export turnover of fruits and vegetables reached nearly $ 543 million, increased by 26.7% over the same period last year [13] The climate of Vietnam is located in the tropical monsoon region with distinct seasons: Spring, Summer, Autumn, and Winter, the weather of Vietnam is also divided into two seasons, rainy and dry Therefore, Vietnam is suitable for many types of fruit trees vary depending on regions such as litchi, jackfruit, avocado, oranges, tangerines, apples, durian, etc In which, oranges grow into specialized areas such as Tuyen Quang, Bac Giang, Ha Giang, Hanoi, Hung Yen, Vinh, Nghe An, etc Oranges content many benefits to the human body such as a rich source of vitamin C, fiber, low in calories, boosting cardiovascular health, However, fresh oranges are very roots damaged during transportation and storage due to physiological activities, biochemistry, and microorganisms, etc Normally, the rate of post-harvest loss in oranges is relatively large from 15-30% and this rate also increases during distribution and storage processing In this situation, the application of post-harvest processing techniques to reduce the loss of quality of raw materials is essential in Viet Nam [2], [7] Luan van Today, on the market there are many types of products made from oranges that are trusted, such as orange candy, orange juice, orange syrup, orange jam, etc However, candied orange slices are a product that has not yet been studied and deeply researched due to the difficulty of the production process from the processing of raw materials to stages of bitter elimination and product completion Candied orange slices is a product made from thinly sliced fresh orange, reduced the bitterness of the skin, and refine with sugar with a moderate sweetness, supplemented with honey to help perfect the product flavor that ensures health safety for humans Processing of candied orange slices is one of the basic measures to preserve fruits, helping to extend the storage time up to year compared to fresh fruit, giving a completely different product than the raw material However, in the world, dried fruit jam is applied in production and trade with materials such as pineapple, bananas, apples, ginger, But the products of candied orange slice have very little on the market, there is no specific research on the production of this product according to the production scale The purpose of this study is to process candied orange slices from some types of orange in Vietnam with good nutritional value and good sensory value, contributing to diversifying to these products on the market and increasing income for orange growers Stemming from the above-mentioned reality, I implemented the thesis: “Research on the production process of candied orange slices” at the laboratory of The faculty of Biotechnology and Food Technology 1.2 Research’s objectives 1.2.1 Overall objectives Set up a process of candied orange slices products with high nutritional value, convenience, safety in use, and contributing to the diversification of orange products on the market 1.2.2 Specific objectives - To determine the effects of the bitter elimination method on product quality - To determine the ratio of mixing orange and sugar on product quality - To determine the effects of temperature and drying time on product quality - Evaluate the quality of the product candied orange slices finished product - Establish a process for processing the product's candied orange slices Luan van Figure 4.8 Drying orange pieces bt đrying oven Step Cooling - Purpose: To continue releasing the remaining steam in the product, and to lower the temperature of the product, helping to prevent steam when packaging - Procedure: After drying, remove the tray from the oven Cooling the product in two ways is a natural cooling and forced cooling: + Natural cooling: A method to cool product after drying in the room at room temperature, it will make to decrease the temperature of this product from 55oC to ambient temperature of the product after drying + Forced cooling: As a fan-cooling method, this cooling method has advantages over the natural cooling method which is faster cooling time, the product is less changed Step 10 Packaging - Purpose: To help the product is isolated from the outside environment, prolong the time of storage of the product - Procedure: + Prepare packaging: we use PE bags to contain products Fully print information on the packaging, including product name, net weight, ingredients, production date, expiry date, instructions for use, address of the manufacturer, + In the bag: sealing of the bag PE bag Figure 4.9 Packaging the candied orange slices product 42 Luan van Step 11 Storage product Although the products are high in sugar, water content is low, the storage process will still water leakage Therefore, it is necessary to conduct cold storage at a temperature of 3-5oC to extend the shelf life of the product On a small scale, jam can be placed in the refrigerator to store it 43 Luan van PART CONCLUSION AND RECOMMENDATIONS 5.1 Conclusion Through the research results of processing candied orange slices products obtained when conducting experiments at the laboratory of the Faculty of Biotechnology and Food Technology, Thai Nguyen University of Agriculture and Forestry, we have launched the conclusion is as follows: Determining the bitter elimination method by soaking fresh orange in 5% saltwater to help reduce the bitter taste of the orange peel, making the product a slight taste, retaining the property taste of oranges Determining the ratio of mixing orange and sugar was 2.0:1.0 The resulting product was a harmonious sweet taste and a slight aroma Determining the drying temperature was 55°C for 24 hours to create a product with a safe humidity of 7.5%, the yellow color of the product Identify changes in product during storage and product retention time for moisture, dry matter content, total sugar content, total organic acid content, vitamin C content during months of storage respectively: 14.06%, 81.82oBrix, 62.28%, 203mg%, 28.83% for product after processing; 16.70%, 74.85oBrix, 55.46%, 186.00mg%, 21.10% for product after months; product after months was 18.85%, 69.40oBrix, 50.20%, 164.35mg%, 16.85% Set up a production process of household-sized candied orange slices product with all accompanying technology parameters 5.2 Recommendations - Continue to observe and evaluate the quality of the product during storage to give an appropriate storage time - Registering the quality and trademark of Thai Nguyen University of Agriculture and Forestry for sale on the market 44 Luan van REFERENCES I Vietnamses resources Đường Hồng Dật (2000) Nghề làm vườn - ăn ba miền NXB Văn hóa dân tộc Hà Nội Nguyễn Hữu Đồng, Huỳnh Thị Dung, Nguyễn Huỳnh Minh Quyên (2003) Cây ăn có múi (cam,chanh, quýt, bưởi) NXB Nghệ An Huỳnh Thị Dung, Nguyễn Thị Kim Hoa (2007) Bảo quản, chế biến rau, trái hoa màu NXB Hà Nội Vũ Công Hậu (1999) Trồng ăn Việt Nam NXB Nông Nghiệp Thành phố Hồ Chí Minh Văn Ngọc Hướng (2002) Hương liệu ứng dụng NXB khoa học kỹ thuật Sơn Thị Liêm, Nghiên cứu sản xuất vỏ cam non sấy khô, Trường Đại học Trà Vinh Trương Hồng Linh (chủ biên), Trần Thức, Nguyễn Thị Hồng Ngân, Nguyễn Thị Thùy Linh (2012) Giáo trình mơ đun sản xuất mứt Bộ nông nghiệp phát triển nơng thơn Nguyễn Văn Mùi (2001) Thực hành hóa sinh học NXB Đại học Quốc gia Hà Nội Nguyễn Văn Nam (2005), Thị trường xuất nhập - rau quả, NXB thống kê Hà Nội 10 Tôn Nữ Minh Nguyệt (2008) Công nghệ chế biến rau trái NXB Đại học quốc gia TP Hồ Chí Minh 11 Lê Ngọc Thạch (2003) Tinh dầu Nhà xuất Đại học Quốc gia TP Hồ Chí Minh 12 Tiêu chuẩn quốc gia TCVN 10788:2015 Malt – Determination of moisture content – Gravimetric method Bộ khoa học Công nghệ 13 Tiêu chuẩn quốc gia TCVN 12605:2019 Mật ong Bộ Khoa học Công nghệ 14 Tiêu chuẩn quốc gia TCVN 1873:2014 Rau, Quả sản phẩm rau Bộ Khoa học Công nghệ 45 Luan van 15 Tiêu chuẩn quốc gia TCVN 3215-79 Food products sensorial analysis Method by frointingmark Ủy ban Khoa học Kỹ thuật Nhà nước 16 Tiêu chuẩn quốc gia TCVN 4074:2009 Candy - Determination of total sugar content Bộ khoa học Công nghệ 17 Tiêu chuẩn quốc gia TCVN 4414:1987 Canned foods - Determination of soluble solids content Refractometric method Bộ khoa học Công nghệ 18 Tiêu chuẩn Quốc gia TCVN 7968:2008 Đường, sản phẩm đường mật ong (2008) Bộ khoa học Công nghệ 19 Tiêu chuẩn Quốc gia TCVN 9639:2013 Muối (Natri Clorua) tinh Bộ khoa học Công nghệ II English resources 20 Abde, L M I E S M., Kawthe, M Y K., Zak A A S (2013) Extraction of Pectin from Lemon and Orange Fruits Peels and Its Utilization in Jam Making International Journal of Food Science and Nutrition Engineering, 3(5): 81-84 21 Berk, Z (2016) Miscellaneous citrus products Citrus Fruit Processing: 235–249 22 Farag, M A., Abib, B., Ayad, L., & Khattab, A R (2020) Sweet and bitter oranges: An updated comparative review of their bioactives, nutrition, food quality, therapeutic merits and biowaste valorization practices 23 Khetra, Y., Kanawjia, S K., & Puri, R (2016) Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology 24 Pilar D S., Fernando, H F M N., Ramos, N A D B (2014) Method for the production of canded fruit and vegetables and dried fruit and vegetables without Sucrose by using sucrose substituentagents and respective canded fruit and vegetables US A1 (19) United States (12) Patent Application Publication 25 Rome (2017) Citrus fruit fresh and processed - Statistical Bulletin 2016 Food and Agriculture Organization of the United Nations 26 Shravan R, DM Shere and Joshi Monali M (2018) Study of physical – chemical characteristics of sweet orange (Citrus sinensis) fruit Journal of Pharmacognosy and Phytochemistry 2018, 7(6): 1687-1689 46 Luan van 27 U.S Pat No 4,778,681 Kelzo Kuwabara (1988); Method for producing candied fruit and dried fruit III Internet resources 28 https://www.tailieudaihoc.com/3doc/2262254.html 29 https://voer.edu.vn/m/anh-huong-cua-yeu-to-ben-ngoai-den-hoat-dong-cua-visinh-vat/ 30 https://www.botanical-online.com/en/medicinal-plants/orange-properties 31 http://caroty.com/qua-cam-thanh-phan-dinh-duong-va-nhung-loi-ich-doi-voi-suc-khoe/ 32 Search for the Glycemic Index Retrieved from: http://www.glycemicindex.com/foodSearch.php 33 FoodData Central Search Results (2019) Oranges, raw, with peel Retrieved from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/169919/nutrients 34 O O Oguntibeju, E J Truter and A J Esterhuyse (2013) The Role of Fruit and Vegetable Consumption in Human Health and Disease Prevention Retrieved from: https://www.intechopen.com/books/diabetes-mellitus-insights-andperspectives/the-role-of-fruit-and-vegetable-consumption-in-human-health-anddisease-prevention 35 Tổng cục thống kê Retrieved from: https://www.gso.gov.vn/default.aspx?tabid=717 36 https://www.statista.com/statistics/577398/world-orange-production/ 37 https://www.huongnghiepaau.com/nuoc-voi-trong-la-gi 38 Daily values Retrieved from: https://ods.od.nih.gov/HealthInformation/dailyvalues.aspx 47 Luan van APPENDICES APPENDIX Sensory evaluation form for candied orange slices product Evaluation Instructions: In front of you are samples with a 3-digit code attached in turn Please observe, smell and taste each sample, then assess your level of preference for the samples and then give a mark on the scale below You can taste the sample for more than one time Record your answer in the evaluation form Note: Please take a sip of water after you finish a sample Name:…………………………….Age………………………Date:………… Sample Color Taste Flavor Table 1.1 Basic of scoring for each norm Targets Color Taste Flavor Score Requirements The product is orange yellow The product has a normal orange color The product is dark yellow The product is yellow brown The product is discolored (br coownlor) The harmonious sweetness Sweetness Less sweet Bitter taste, no sweet Strange taste (example: salty taste) Orange and orange peel flavor Luan van Structure Targets Structure Score Requirements Little fragrance of orange peel No fragrance of orange peel Burnt sugar Strange flavor Crunchy A little crunchy Limber Hard Strange structure Table 1.2 Important index Content Experiment Experiment Experiment Norms Important index Color 0,8 Taste 1.2 Flavor 1.0 Structure 1.0 Color 1.2 Taste 1.2 Flavor 0.8 Structure 0.8 Color 1.2 Taste 0.8 Flavor 0.8 Structure 1.2 Luan van APPENDIX The amount of glucose is converted to volume of potassium permanganate solution for titration Glucose Volume of Glucose Volume of Glucose Volume of Glucose Volume of (mg) KMnO4 0.02M (mg) KMnO4 0.02M (mg) KMnO4 0.02M (mg) KMnO4 0.02M solution (ml) solution (ml) solution (ml) solution (ml) 10 3,24 33 10,1 56 16,8 78 22,0 11 3,55 34 10,4 57 16,9 79 22,6 12 3,87 35 10,7 58 17,2 80 22,9 13 4,17 36 11,0 59 17,7 81 23,2 14 4,49 37 11,5 60 17,7 82 23,4 15 4,80 38 11,6 61 18,0 83 23,7 16 5,12 39 11,9 62 18,2 84 23,9 17 5,43 40 12,2 63 18,5 86 24,3 18 5,73 41 12,5 64 18,8 87 24,6 19 6,05 42 12,7 65 19,0 88 24,8 20 6,36 43 13,0 66 19,3 89 25,1 21 6,67 44 13,3 67 19,5 90 25,3 22 6,96 45 13,6 68 19,8 91 25,6 23 7,27 46 13,9 69 20,1 92 25,9 24 7,54 47 14,1 70 20,3 93 28,1 25 7,84 48 14,4 71 20,5 94 28,3 26 8,14 49 14,7 72 20,8 95 28,6 27 8,45 50 15,0 73 21,1 96 28,9 28 8,74 51 15,5 74 21,3 97 27,0 29 9,03 52 15,5 75 21,6 98 27,8 30 9,33 53 15,8 76 21,8 99 27,5 31 9,63 54 16,1 77 22,1 100 27,8 32 9,94 55 16,4 Luan van APPENDICES DATA Experiment Research on choosing the bitter elimination method of fresh orange Luan van Luan van Experiment 2: Research on choosing the ratio of orange and sugar to product quality Luan van Luan van Experiment 3: Research on choosing the temperature for drying on product quality Luan van Luan van ... market, there is no specific research on the production of this product according to the production scale The purpose of this study is to process candied orange slices from some types of orange. .. can rest assured production 15 Luan van 2.3 The situation of orange production and consumption in Vietnam and worldwide 2.3.1 The situation of orange production and consumption in Vietnam Figure... product 4.4 Evaluate the quality of the product candied orange slices finished product After completing the parameters of the production process, producing the candied orange slices product, package