Properties of pectin powder and pectin films from pomelo, orange and dragon fruit peels

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION THESIS FOOD TECHNOLOGY PROPERTIES OF PECTIN POWDER AND PECTIN FILMS FROM POMELO, ORANGE AND DRAGON FRUIT PEELS ADVISOR: NGUYEN VINH TIEN STUDENT: CHU LE THU HUYEN TRAN BAO THANH TRUC SKL008942 Ho Chi Minh City, August, 2022 HO CHI MINH UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING FOOD TECHNOLOGY DEPARTMENT OF FOOD TECHNOLOGY GRADUATION THESIS Thesis ID: 2022-18116017 PROPERTIES OF PECTIN POWDER AND PECTIN FILMS FROM POMELO, ORANGE AND DRAGON FRUIT PEELS CHU LE THU HUYEN TRAN BAO THANH TRUC Major: FOOD TECHNOLOGY Supervisor: NGUYEN VINH TIEN, ASSOC PROF HO CHI MINH CITY – AUGUST 2022 HO CHI MINH UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING FOOD TECHNOLOGY DEPARTMENT OF FOOD TECHNOLOGY GRADUATION THESIS Thesis ID: 2022-18116017 PROPERTIES OF PECTIN POWDER AND PECTIN FILMS FROM POMELO, ORANGE AND DRAGON FRUIT PEELS CHU LE THU HUYEN TRAN BAO THANH TRUC Major: FOOD TECHNOLOGY Supervisor: NGUYEN VINH TIEN, ASSOC PROF HO CHI MINH CITY – AUGUST 2022 ACKNOWLEDGEMENT First and foremost, we would like to thank all of the teachers in the Food Technology Department of the University of Technology and Education of Ho Chi Minh City for teaching and imparting so much knowledge during the study at school, creating all facilities and equipment to assist us in completing the thesis in the best possible way Furthermore, in order to complete and achieve the results we have today, we had to confront and overcome all of the difficulties and challenges encountered during and throughout the project In addition, our beloved classmates and families make significant contributions, motivation, and support to us We would especially like to thank PhD Nguyen Vinh Tien, the teacher who guided this graduation project Throughout the project, he enthusiastically guided and imparted to us the necessary knowledge and skills to guide how to use tools and operate machines in the laboratory, timely comment At the same time, whenever we face difficulties in the research process, the teacher always create a welcoming and encouraging environment Sincerely, we would like to express our gratitude to Ms Ho Thi Thu Trang of the Department of Food Technology for facilitating and assisting us in using the measuring tools and equipment available at the Faculty of Chemical and Food Technology's laboratory We tried to learn and research as much as we could to complete the graduation thesis, but we are still limited in knowledge and experience, so there will be flaws We are looking forward to receiving feedbacks from teachers and friends in order to improve the thesis We sincerely thank i iii iv v vi APPENDIX 12: ANOVA result of the tensile strength of Ca-pectin films 83 APPENDIX 13: ANOVA result of the elongation at break of Gly-pectin films 84 APPENDIX 14: ANOVA result of the elongation at break of Ca-pectin films 85 APPENDIX 15: ANOVA result of the thickness of Gly-pectin films 86 APPENDIX 16: ANOVA result of the thickness of Ca-pectin films 87 APPENDIX 17: ANOVA result of the solubility of Gly-pectin films 88 APPENDIX 18: ANOVA result of the solubility of Ca-pectin films 89 APPENDIX 19: ANOVA result of the swelling ability of Gly-pectin films 90 APPENDIX 20: ANOVA result of the swelling ability of Ca-pectin films 91 % Transmittance APPENDIX 21: ANOVA result of the light transparency of Gly-pectin films Wavelength (cm-1) A 92 % Transmittance Wavelength (cm-1) % Transmittance B Wavelength (cm-1) C % Transmittance APPENDIX 21: ANOVA result of the light transparency of Ca-pectin films Wavelength (cm-1) A 93 % Transmittance Wavelength (cm-1) % Transmittance B Wavelength (cm-1) C 94