(Đồ án hcmute) khảo sát ảnh hưởng của tinh dầu quế đến một số tính chất màng agar tinh bột

BỘ GIÁO DỤC VÀ ĐÀO TẠO TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHĨA LUẬN TỐT NGHIỆP NGÀNH CÔNG NGHỆ THỰC PHẨM KHẢO SÁT ẢNH HƯỞNG CỦA TINH DẦU QUẾ ĐẾN MỘT SỐ TÍNH CHẤT MÀNG AGAR-TINH BỘT GVHD: VÕ THỊ NGÀ SVTH : NGUYỄN THỊ TUYẾT HOA PHẠM THÙY LINH SKL 09125 Tp Hồ Chí Minh, tháng 08/2022 m TRƢỜNG ĐẠI HỌC SƢ PHẠM KỸ THUẬT TP HỒ CHÍ MINH KHOA ĐÀO TẠO CHẤT LƢỢNG CAO BỘ MƠN CƠNG NGHỆ THỰC PHẨM KHĨA LUẬN TỐT NGHIỆP MÃ SỐ: 2022-18116065 KHẢO SÁT ẢNH HƢỞNG CỦA TINH DẦU QUẾ ĐẾN MỘT SỐ TÍNH CHẤT MÀNG AGAR-TINH BỘT GVHD:TS VÕ THỊ NGÀ SVTH: NGUYỄN THỊ TUYẾT HOA PHẠM THÙY LINH THÀNH PHỐ HỒ CHÍ MINH – 08/2022 m 18116065 18116083 TRƢỜNG ĐẠI HỌC SƢ PHẠM KỸ THUẬT TP HỒ CHÍ MINH KHOA ĐÀO TẠO CHẤT LƢỢNG CAO BỘ MƠN CƠNG NGHỆ THỰC PHẨM KHĨA LUẬN TỐT NGHIỆP MÃ SỐ: 2022-18116065 KHẢO SÁT ẢNH HƢỞNG CỦA TINH DẦU QUẾ ĐẾN MỘT SỐ TÍNH CHẤT MÀNG AGAR-TINH BỘT GVHD: TS VÕ THỊ NGÀ SVTH: NGUYỄN THỊ TUYẾT HOA PHẠM THÙY LINH THÀNH PHỐ HỒ CHÍ MINH – 08/2022 m 18116065 18116083 TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA ĐÀO TẠO CHẤT LƯỢNG CAO NGÀNH CƠNG NGHỆ THỰC PHẨM NHIỆM VỤ KHĨA LUẬN TỐT NGHIỆP Họ tên sinh viên: Nguyễn Thị Tuyết Hoa MSSV: 18116065 Phạm Thùy Linh 18116083 Ngành: Công nghệ thực phẩm Tên khóa luận: Khảo sát ảnh hưởng tinh dầu quế đến số tính chất màng agar – tinh bột Mã số đồ án: 2022 - 18116065 Nhiệm vụ khóa luận: Nghiên cứu ảnh hưởng tinh dầu quế đến tính chất màng: Khả kháng kéo giãn, độ ẩm, khả hấp thụ nước, khả hòa tan nước, khả thấm ẩm, khả chống oxy hóa, phổ hấp thụ UV-Vis, phổ hồng ngoại FTIR, khả kháng vi khuẩn nấm mốc Ứng dụng lớp phủ màng để khảo sát chín chuối Ngày giao nhiệm vụ khóa luận: 14/2/2022 Ngày hồn thành khóa luận: 08/08/2022 Họ tên ngƣời hƣớng dẫn : TS Võ Thị Ngà Nội dung yêu cầu đồ án tốt nghiệp đƣợc thông qua Trƣởng ngành Công nghệ Thực phẩm Tp HCM, ngày tháng năm 2022 Trƣởng ngànnh Ngƣời hƣớng dẫn (Ký ghi rõ họ tên) (Ký ghi rõ họ tên) mi LỜI CẢM ƠN Đầu tiên, xin gửi lời cảm ơn chân thành sâu sắc tới thầy cô Bộ Môn Công Nghệ Thực Phẩm – Khoa Đào tạo Chất lượng cao – Trường Đại Học Sư Phạm Kỹ Thuật TP.HCM truyền đạt kiến thức bổ ích cho chúng tơi Bên cạnh đó, cịn tạo điều kiện tốt sở vật chất, trang thiết bị máy móc để chúng tơi hồn thành đồ án tốt nghiệp cách tốt Đặc biệt, xin chân thành cảm ơn tới thầy TS Nguyễn Vinh Tiến TS Võ Thị Ngà tận tình giúp đỡ, hướng dẫn truyền đạt kiến thức kinh nghiệm nhằm giúp chúng tơi hồn thành luận văn tốt nghiệp thời hạn Chúng cố gắng tìm tịi nghiên cứu để hồn thiện tốt luận văn tốt nghiệp, nhiên thân hạn chế kiến thức kinh nghiệm nên hẳn khơng tránh khỏi thiếu sót Kính mong nhận đóng góp q thầy bạn để đề tài hồn thiện Xin chân thành cám ơn! mii LỜI CAM ĐOAN Chúng tơi xin cam đoan tồn nội dung trình bày khóa luận tốt nghiệp thực Chúng xin cam đoan nội dung tham khảo khóa luận tốt nghiệp trích dẫn xác đầy đủ theo qui định Ngày tháng Ký tên iii m năm 2022 iv m mv vi m vii m essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties Food Hydrocolloids, 36, 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