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 THESISGRADUATION THESIS Study Mode: : Full-time Major: : Food technology Faculty : Advanced education program Batch: : 2016 - 2020 Thai Nguyen, 8-2020 Formatted: Font: Not Italic 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 THESISGRADUATION THESIS Study Mode: : Full-time Major: : Food technology Faculty : Advanced education program Batch: : 2016 - 2020 Supervisor(s) : MSc NGUYEN ĐUC TUAN Thai Nguyen, 8-2020 Formatted Table 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 Formatted: Line spacing: single Formatted Table 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, Formatted: Centered, Indent: Left: 7.62 cm, First line: 1.27 cm, Right: 0.92 cm Le Thu Thuy i research.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.product TABLE OF CONTENT ACKNOWLEDGEMENT ii TABLE OF CONTENT iiii LIST OF FIGURES viiivi Formatted: Font: 13 pt Formatted: Justified, Space After: pt, Line spacing: 1.5 lines Formatted: Font: 13 pt, Not Bold PART INTRODUCTION 11 1.1 Research rationale 11 1.2 Research’s objectives 22 1.3 Research questions and hypotheses 33 1.4 Limitations 33 1.5 Definitions 33 PART LITERATURE REVIEW 54 2.1 The scientific basis of the thesis 54 2.2 The importance of the orange industry to people and the economy 1514 2.3 The situation of orange production and consumption in Vietnam and worldwide 1716 2.4 Products made from oranges 2019 2.5 General process of producing candied orange slices 2221 PART CONTENTS AND METHODS 2625 3.1 Material .2625 3.2 Methods 2827 PART RESULTS 3332 4.1 Research on choosing the bitter elimination method of fresh orange to product quality 3332 4.2 Research on choosing the ratio of orange and sugar to product quality 3433 4.3 Research on choosing temperature on product quality .3534 4.4 Evaluate the quality of the product candied orange slices finished product 3635 4.5 Establish a process for processing product candied orange slices .3736 4.5.1 Technology process diagram 3736 PART CONCLUSION AND RECOMMENDATIONS 4644 5.1 Conclusion 4644 5.2 Recommendations 4644 ii research.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.product research.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.product REFERENCES 4745 ACKNOWLEDGEMENT .i TABLE OF CONTENT ii LIST OF TABLES v LIST OF FIGURES vi LIST OF ABBREVIATIONS vii PART INTRODUCTION 1.1 Research rationale 1.2 Research’s objectives 1.2.1 Overall objectives 1.2.2 Specific objectives 1.3 Research questions and hypotheses 1.3.1 Research questions 1.3.2 Research hypotheses 1.4 Limitations 1.5 Definitions PART LITERATURE REVIEW 2.1 The scientific basis of the thesis 2.1.1 The origin of orange 2.1.2 Characteristics of orange fruit 2.1.3 Sugar 12 In the process of processing these products, people often add sugar to adjust the taste and sensory value of the product 12 2.1.4 Salt (sodium chloride) 13 2.1.5 Lime water [37] 13 2.1.6 Honey 13 2.2 The importance of the orange industry to people and the economy 14 2.2.1 The importance of the orange industry to people 14 iii research.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.product research.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.product 2.2.2 The importance of the orange industry to people and the economy 15 2.3 The situation of orange production and consumption in Vietnam and worldwide 16 2.3.1 The situation of orange production and consumption in Vietnam 16 2.3.2 The situation of orange production and consumption worldwide 18 2.4 Products made from oranges 19 2.5 General process of producing candied orange slices 21 According to the research “Research on greening disease prevention and trial planting of new orange varieties in Ham Yen, Tuyen Quang province, Viet Nam”, we have the general procedure to producing our product Explain the procedure as follows [17], [27], [24]: 22 2.5.1 Fresh oranges 22 2.5.2 Washing 22 2.5.3 Handling 22 2.5.4 Soaking in lime water 22 2.5.5 Mixing with sugar 22 2.5.6 Concentration 23 2.5.7 Drying 23 2.5.8 Cooling 23 2.5.9 Packaging 23 2.5.10 Preserving candied orange slices 24 PART 25 CONTENTS AND METHODS 25 3.1 Material 25 3.1.1 Research subjects 25 3.1.2 Research instruments, equipment, and chemicals 25 3.1.3 The location and duration of research 27 3.2 Methods 27 3.2.1 The experimental design 27 Formula 27 Salt (ratio salt/water (%) 27 iv research.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.product research.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.productresearch.on.the.production.process.of.candied.orange.slices.product Fixed factor 27 Formula 28 Orange: sugar 28 (% orange meat) 28 Fixed factor 28 Formula 28 Temperature (ᴼC) 28 Fixed factor 28 3.2.2 Physical and chemical analysis methods for evaluating the quality of the product candied orange slices finished product 29 3.2.3 Evaluating sensory quality by the method of the quality scoring (TCVN 3215 - 79) 30 3.2.4 Statistical Analysis 31 PART 32 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 44 CONCLUSION AND RECOMMENDATIONS 44 5.1 Conclusion 44 5.2 Recommendations 44 REFERENCES 45 I Vietnamses resources 45 APPENDICES APPENDIX MỤC LỤC THEO FORMAT NHẤT ĐỊNH Formatted: Font: Bold, Font color: Red, Highlight v 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