anh văn chuyên nghành hóa thực phẩm

#0101 LESSON 1 READING JELLIES, JAMS, PRESERVES, MARMALADES AND FRUIT BUTTER Partly as a result of the manner in which the preserving industry developed, a clear differentiation between these products cannot always be made Jelly is distinct from the others since it contains little or no insoluble solids The term "preserve" and "jam" are generally used synonymously, however, preserves have sometimes been differentiated from jams on the basis of the size of the fruit pieces present, the preserve containing whole fruit or large pieces whereas jams contain the crushed or disintegrated fruit Marmalade was originally an English product prepared from bitter varieties of oranges American marmalades have been variously defined as fruit preserves of pulpy or semisolid consistency, as preserves consisting of slices of a fruit suspended in a jelly, and as a preserve made only from citrus fruits Confusion in the use of the term "marmalade" could be avoided if it were restricted to preserves made from citrus products since the other definitions apply more nearly to fruit preserves or jams Fruit butters are the smooth, semisolid products obtained by cooking a screened fruit with either sugar or a fruit juice Manufacturing methods Fruit intended for preserve manufacture should be selected and prepared by methods similar to those used in preparing fruit juices Jellies are prepared from fruit-juice ingredients The fruit, which may be fresh, frozen, or canned, is usually heated to aid in removing the juice and to increase the quantity of color and of pectin extracted Firm fruits such as apples and plums are crushed, and water is added to aid in extracting the juice The actual quantity or fruit-juice component present in extracts which contain added water is based on the soluble solids content of the extract Fruits may be crushed, sliced, or left whole in preparation for jam, preserve, and marmalade manufacture The fruit may be frozen or canned if it is to be stored for future use Fruit butters may be prepared from fresh, frozen, canned, or dried fruits The fruit is passed through a fine screen to give the desired consistency The cooking process, by which concentration is achieved, also causes a partial inversion of sucrose, a partial hydrolysis of pectin, and some loss of aroma and flavor To reduce the loss of aroma and flavor and pectin decomposition, the boiling period should be as short as possible Three methods of concentration are used commercially The oldest is the batch method using as open steam jacketed kettle The size of the kettle is usually limited to 50 gal so that rapid concentration is obtained A second method employs evaporation under vacuum at temperatures sufficiently low to prevent flavor changes caused by heat Larger kettles may be employed when evaporation is conducted #0101 under vacuum and the mixture is usually heated to a temperature of 180 to 1900 F either before or after concentration to obtain the desired degree of sugar inversion The third method involves the use of continuous jelly machines, which permit an uninterrupted flow of fruit, sugar, and other ingredients into finished preserves ( GS.TS Nguyễn Thị Hiền cộng sự, Ngôn ngữ tiếng Anh chuyên ngành hóa học, thực phẩm công nghệ sinh học, NXB Khoa học Kĩ thuật, Hà Nội, 2009) VOCABULARY: fruit butters (n) Bơ mứt trái citrus fruits (n) Trái có múi, có vị chua Synonymously (adv) Đồng nghĩa Confusion (n) Bối rối, dễ nhầm lẫn Crush (v) Nghiền nát Inversion (n) Sự đảo ngược Disintegrate (v) Tan rã Consistency (n) Sự đồng Bitter (adj) Đắng Hydrolysis (n) Sự thủy phân Pulpy (adj) Mềm, có nhiều thịt Evaporation (n) Sự bay Slices (n) Lát Vacuum (n) Chân không EXERCISE Writing a process using transitional words Common transitional words for a process: Linking words              First (of all) Second Third Firstly Secondly Thirdly In addition Additionally Similarly Furthermore Moreover Further As an example For instance Not only but also including More than Also coupled with Both and Expressions                 Frist stage The first stage is WHEN + NOUN + VERB To begin with, The process commences with Middle stage Eventually This step involves + V-ing After this stage is complete, The next step isWHEN + NOUN + VERB By this stage, The next step after this + V At the same time, While/ As Once A has finished, B is able to start Last stage Once the final stage has been completed, #0101 RASPBERRY JELLY RECIPE Ingredients cups (1L) apple juice cup frozen raspberries table spoon (tbsp) gelatine Cooking method (Source: Internet) Phạm Thị Đoan Trinh # 0201 LESSON PLAGIARISM READ the following extract: Three methods of concentration are used commercially The oldest is the batch method using as open steam jacketed kettle The size of the kettle is usually limited to 50 gal so that rapid concentration is obtained A second method employs evaporation under vacuum at temperatures sufficiently low to prevent flavor changes caused by heat Larger kettles may be employed when evaporation is conducted under vacuum and the mixture is usually heated to a temperature of 180 to 1900F either before or after concentration to obtain the desired degree of sugar inversion The third method involves the use of continuous jelly machines, which permit an uninterrupted flow of fruit, sugar, and other ingredients into finished preserves ( GS.TS Nguyễn Thị Hiền cộng sự, Ngôn ngữ tiếng Anh chuyên ngành hóa học, thực phẩm công nghệ sinh học, NXB Khoa học Kĩ thuật, Hà Nội, 2009, p.44) Which of the following are plagiarised and which are acceptable? a) Three methods of concentration are used The oldest is the batch method using as open steam jacketed kettle The size of the kettle is limited to 50 gal so that rapid concentration is obtained A second method employs evaporation under vacuum at temperatures sufficiently low to prevent flavor changes caused by heat Larger kettles may be employed when evaporation is conducted under vacuum and the mixture is usually heated to a temperature of 180 to 1900F either before or after concentration to obtain the desired degree of sugar inversion The third method involves the use of continuous jelly machines, which permit an uninterrupted flow of fruit, sugar, and other ingredients into finished preserves b) There are three methods of concentration The batch method uses open steam jacketed kettle of which the size is limited to 50 gal so that rapid concentration is obtained A second method utilizes evaporation under vacuum at temperatures sufficiently low to prevent flavor changes caused by heat Larger kettles may be employed when evaporation is conducted under vacuum and the mixture is usually heated to a temperature of 180 to 1900F either before or after concentration to obtain the desired degree of sugar inversion Third method relates to the employment of continuous jelly machines, which allow an uninterrupted flow of fruit, sugar, and other ingredients into finished preserves (Nguyen Thi Hien, 2009, p.44) Phạm Thị Đoan Trinh # 0201 c) Three methods of concentration are used, including batch method, evaporation under vacuum and employment of continuous jelly machines An open steam jacketed kettle with the size not bigger than 50 gal is usually used in the batch method in order to obtain a rapid concentration For the evaporation process under vacuum, the operated temperature is rather low to avoid the flavor changes due to high heat In the last method, the continuous jelly machines can allow the fruit, sugar and other ingredients to flow uninterruptedly into the final products (the finished preserves) (Nguyen Thi Hien, 2009, p.44) HOW to avoid plagiarism Three ways to integrate other people‟s voices into your writing to AVOID plagiarism: - Write exactly what the source says  Quotation: put the sentences in quotation mark “ ” - Give the same ideas as the source in the same details  Paraphrase - Give the same idea as the source but in a shorter version  Summary PARAPHRASING techniques: 1/ Changing vocabularies 2/ Changing word class: Noun, adjective, adverb, verb 3/ Changing word order SUMMARY writing: - In essay writing, students often have to summarise part of a book or journal article - The summary may be just one or two sentences, to explain the main idea of the article, and perhaps compare it with another summarised text, or it might be necessary to include much more detail - A summary can range from 1–2% of the original to more than 50%: summarising is a flexible tool Phạm Thị Đoan Trinh # 0201 HOW to Cite your reference: In Havard standard, students have to include: a) The authors‟ name and b) The year of publication c) the page number of the QUOTATION (only Example: The definitions of jelly, jam and fruit butter are mentioned in Nguyen Thi Hien (2009) Nguyen Thi Hien (2009) reported that there are three methods of concentration used in manufacturing of jelly and jam BIBLIBIOGRAPHY: Your list of reference at the end of your work a) Article (bài báo) SURNAME, Full first name(s) (Year) Name of article Name of Journal Volume (number), page-page Ex: MALLIER T and BAILEY, M (1997) How students search for vacation employment International journal of manpower, 18(8), 702 – 714 b) Books (sách) SURNAME, Full first name(s) (Year) Name of Book Place, Publisher Ex: ELLIS, John (1992) Visible fictions: cinema, television, video Rev.ed, London, Routledge #0301 LESSON EQUIPMENT IN LABORATORY MATCH each equipment with its correct name provided in the box 10 13 17 11 12 14 15 18 19 16 20 #0301 A Beaker B Buchner funnel C Buret/Burette D Condenser E Crucible F Cuvette G Funnel H Glass bottle I Erlenmeyer flask J Round bottom flask K Graduated cylinder L Test tube M Petri dish N Pipet/pipette O Oven P Separatory funnel Q Volumetric flask R Vial S Balance T Three – neck round bottom flask Students practise in pair to say the name of the equipment/ device Suggested expressions: - This glassware is called - The item shown above is - This piece of glassware is called - The name of this equipment is Fill in the blank with the words provided in the box 1) is used for routine measuring and mixing in the lab It is used to measure volumes to within 10% accuracy The flat bottom and spout allow this piece of glassware to be stable on the lab bench or hot plate, plus it's easy to pour a liquid without making a mess 2) A _is used in filtration where a vacuum may be used to separate or dry a sample It is traditionally made of porcelain, but glass and plastic funnels are also available 3) A is a piece of laboratory glassware used to cool hot liquids or vapors It consists of a tube within a tube 4) An is a cone-shaped container with neck It is used to measure, mix, and store liquids The shape makes it very stable Most are made of borosilicate glass so that they can be heated over a flame or autoclaved 5) _is used when it is necessary to dispense a small measured volume of a liquid, as for titration Burets may be used to calibrate the volumes of other pieces of glassware, such as graduated cylinders (Source: http://chemistry.about.com/) #0301 Distillation diagram distilling flask (a round bottom flask) thermometer heat source (a Bunsen burner) condenser cooling water in distilling head cooling water out receiving flask connecting tube Distillation experiment Watch the video and try to answer following questions: What is a simple distillation? What is distillation used for? Write a short paragraph describing the distillation process #0301 Vocabulary Volume (n) Accuracy (n) Bottom (n) Spout (n) Stable (adj) Lab bench (n) /ˈvɒljuːm/ /ˈakjʊrəsi/ /ˈbɒtəm/ /spaʊt/ /ˈsteɪb(ə)l/ /lab bɛn(t)ʃ/ Thể tích Độ xác Đáy Miệng vòi Ổn định Bàn dài khu vực thí nghiêm Hot plate (n) /hɒt pleɪt/ Bề mặt phẳng có gia nhiệt để đun giữ nóng Filtration (n) Separate (v) Porcelain (n) Funnel (n) Liquid (n) Vapour (n) To consist of sth = to be composed of sth = to comprise sth Container (n) Flame (n) Autoclave (n) Dispense (v) Calibrate (v) /fɪlˈtreɪʃn/ /ˈsɛp(ə)rət/ /ˈpɔːs(ə)lɪn/ /ˈfʌn(ə)l/ /ˈlɪkwɪd/ /ˈveɪpə/ Sự lọc Phân riêng, tách Sứ Phễu Chất lỏng Hơi /kənˈsɪst/ Bao gồm /kənˈteɪnə/ /fleɪm/ /ˈɔːtə(ʊ)kleɪv/ /dɪˈspɛns/ /ˈkalɪbreɪt/ /,ɡradjʊ „eitid ˈsɪlɪndə/ Vật đựng Ngọn lửa Máy hấp Phân ra, chia ra, tháo (chất lỏng) Hiệu chỉnh Graduated cylinder (n) Ống đong Homework List out the rules to follow when you are in the laboratory Please it briefly and concisely Each student has to hand your writing in to your teacher in the next class Video link: https://www.youtube.com/watch?v=GjAD83B4JaY&list=PL4qaj9envIYnBaQSPpcOM UqWiQUAgPoMq 10 #0401 LESSON STYLE IN ACADEMIC WRITING Academic writing is usually:  Clear and precise (and more complex than spoken language)  Semi-formal rather than very formal or informal  Serious rather than conversational  Impersonal and objective; (the emphasis is on the information rather than you, the writer and you must provide EVIDENCE for any statements you make which could be challenged)  Well structured; (write in clear sentences and paragraphs or sections) TIPS:  Avoid idiomatic (thổ ngữ) or colloquial (thân mật) vocabulary  Avoid showing emotion or personal attitude  Some words have better alternatives…  Avoid "etc." "and so on …"  Use statements rather than questions  Don‟t “talk” to the reader  Avoid personal pronouns “I”, “you”,“we”  Use the full verb form, not the contracted form  Use “careful” or “cautious” language 11 #0401 Useful websites for further information and practice www.uefap.com/writing www.utoronto.ca/writing/advise.html http://owl.english.purdue.edu/owl/resource/681/01/ www.writing.engr.psu.edu/ (Writing Guidelines for Engineering and Science Students) 12 #0501 LESSON FERMETATION AND FERMENTED MILK PRODUCTS List out some fermented products Fermented products Reading to writing Fermentation of glucose using yeast Cotton wool bung Conical flask Glucose, water and yeast Boiling tube Limewater 13 #0501 Fermentation experiment a Put g of glucose in the conical flask and add 50 cm3 of warm water Swirl the flask to dissolve the glucose b Add g of yeast to the solution and loosely plug the top of the flask with cotton wool c Wait while fermentation takes place d Remove the cotton wool and pour the invisible gas into the boiling tube containing limewater Take care not to pour in any liquid as well e Gently swirl the limewater in the boiling tube and note what happens f Replace the cotton wool in the top of the flask Answer the following questions: How you know fermentation is taking place? Which gas does limewater test for? Write a short paragraph describing the experiment process, using the description above but with paraphrasing 14 #0501 Source: http://www.rsc.org/learn-chemistry/resource/res00000470/fermentation-of-glucoseusing-yeast?cmpid=CMP00005115 Knowledge Yeast has an enzyme called zymase and this catalyses the fermentation process Glucose zymase C6H12O6 (aqua)   Ethanol + carbon dioxide 2C2H5OH (aqua) + 2CO2 (gas) Zymology - Definition: - Two kinds of fermentation: Vocabulary Fermentation (n) /fəːmɛnˈteɪʃ(ə)n/ lên men Swirl (v) /swəːl/ xoay lắc Dissolve (v) /dɪˈzɒlv/ hòa tan Yeast (n) /jiːst/ men Solution (n) /səˈluːʃ(ə)n/ dung dịch Plug (n) (v) /plʌɡ/ bịt nút Cotton wool (n) /ˈkɒt(ə)n wʊl/ gòn Limewater (n) /lʌɪm ˈwɔːtə/ nước vôi Invisible (adj) /ɪnˈvɪzɪb(ə)l/ không nhìn thấy Bung /bʌŋ/ nút bịt miệng chai/lọ 15 #0601 READING FERMENTED MILK PRODUCTS Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid For example, yeast performs fermentation to obtain energy by converting sugar into alcohol Bacteria perform fermentation, converting carbohydrates into lactic acid Cheese Cheese and cheese products derived from the fermentation of milk are of major nutritional and commercial importance throughout the world These foods range from simple cheese of variable characteristics and quality, made by empirical methods in the home in countries where conditions are generally unsuitable for milk production, to consistent high quality international varieties made in the primary dairying countries by highly industrialized modern practices Cheese is a wholesome and interesting foodstuff, which can provide a large part of the human‟s requirements of protein, fat - a good source of energy- calcium and minerals The variety of cheese types is seen in the fact that one authoritative book Cheese Varieties and Descriptions gives an index of 800 cheese names and contains descriptions for more than four hundred The same source gives the following means of classifying cheese: Very hard, hard, semi-soft and soft More recently the International Dairy Federation (IDF, 1981) has produced a catalogue of cheese based on the following characteristics: raw material; type of consistency; interior; exterior The IDF method of grouping cheese is based on the sequence of characteristics in terms of their recognition by consumer The type of milk, which is subjected to a process of fermentation and ripening, influences the flavor of the cheese and is given top priority in the listing Thereafter comes consistency and internal appearance, external features and then fat and moisture contents that are important but less vital to the consumer, unless very detailed information is required, than to regulatory or marketing agencies 2.Yogurt Yogurt is a dairy product, which is made by blending fermented milk with various ingredients that provide flavor and color The process of making yogurt includes modifying the composition of and pasteurizing the milk, fermenting at warm temperatures, cooling, adding fruit, sugar and other ingredients 16 #0601 When the milk arrives at the plants, its composition is modified before it is used to make yogurt This standardization process typically involves reducing the fat content and increasing the total solids The fat content is reduced by using centrifugation to separate fat from milk The purpose of increasing the solid contents is to improve the nutritional value of the yogurt making it easier to produce a good stabilised and firmer yogurt After the solids composition is adjusted, stabilisers are added and the milk is pasteurized This step has many benefits Firstly, it will destroy all the microorganisms in the milk that may interfere with the controlled fermentation process Secondly, it will denature the whey protein in the milk which will give the final product better body and texture Thirdly, it will not greatly alter the flavor of the milk Finally, it helps release the compounds in milk that will stimulate the growth of the starter culture The milk is homogenized and the fat globules in the milk are broken up into smaller, more consistently dispersed particles This produces a much smoother and creamier end product Before fermentation process, the milk is heated to kill undesirable organisms in the milk Then the milk is cooled to between 43-460C and the fermentation culture is added in a concentration of about 2% It is held at this temperature for about 3-4 hours while the incubation process takes place During this time, the bacteria metabolises certain compound in the milk producing the characteristic yogurt flavour Finally, a smooth, relatively highly viscous, firm and cohesive curd with very little wheying off is formed Flavours are usually added at or just prior to filling the yogurt into pots Top quality yogurt is smooth, without grittiness or granules and without effervescence It is highly acid product There are controversial data concerning the original microflora of yogurt The presence of various physiological groups of microorganisms was reported in early investigations on original products but these reports also pointed out that the predominant role in production of yogurt lays with Lactobacillus bulgaricus and Streptococcus thermophilus Widely distributed yeasts (Candida mycoderma, C.krusei, C.tropicalis) were regarded as spoilage microorganisms Other bacterial strains, Streptococcus lactis, Str.lactis subsp Diacetylactis, Leuconostoc spp., Str.lactis var taette (slime producer), were regarded as supplementary microflora ( GS.TS Nguyễn Thị Hiền cộng sự, Ngôn ngữ tiếng Anh chuyên ngành hóa học, thực phẩm công nghệ sinh học, NXB Khoa học Kĩ thuật, Hà Nội, 2009) Watching list: Cheese making process https://www.youtube.com/watch?v=y9wLhRrj5Ug 17 #0601 How to make yogurt https://www.youtube.com/watch?v=kecBi27dhjw&index=2&list=PLC32345D87EF2F305 Question: 1/ Write a summary of the process of making yogurt Hand your writing in individually next week 2/ Working in a group and write a process of making cheese based on the following diagram: Send your writing via email to teacher 18 ... and other ingredients into finished preserves ( GS.TS Nguyễn Thị Hiền cộng sự, Ngôn ngữ tiếng Anh chuyên ngành hóa học, thực phẩm công nghệ sinh học, NXB Khoa học Kĩ thuật, Hà Nội, 2009) VOCABULARY:... and other ingredients into finished preserves ( GS.TS Nguyễn Thị Hiền cộng sự, Ngôn ngữ tiếng Anh chuyên ngành hóa học, thực phẩm công nghệ sinh học, NXB Khoa học Kĩ thuật, Hà Nội, 2009, p.44)... producer), were regarded as supplementary microflora ( GS.TS Nguyễn Thị Hiền cộng sự, Ngôn ngữ tiếng Anh chuyên ngành hóa học, thực phẩm công nghệ sinh học, NXB Khoa học Kĩ thuật, Hà Nội, 2009) Watching