(Luận văn thạc sĩ) 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 Supervisor(s) : MSc NGUYEN ĐUC TUAN 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 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], [32] 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 [139] 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 [24], [717] 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 1.3 Research questions and hypotheses 1.3.1 Research questions - Do we use salt water to remove all bitter taste of orange peel? - Can we use other types of sugar add-in? what are other types of sugar? - What is the effect of honey on the final product? - What is the appropriate drying temperature? 1.3.2 Research hypotheses - If we use 5% salt water, then candied orange slices will be de-bitter - If we choose the ratio of oranges and sugar is 2:1, then the candied orange slices product will have a pertinent sweet taste - If choosing the temperature for drying is 55oC in 24h, then the product will be safe humidity 1.4 Limitations - The research is implemented in the laboratory, the equipment and machines are limited, cannot be done on a large scale and modern equipment such as the factory - This is a new product that has never been studied before, so it takes time to research and experiment 1.5 Definitions The product "candied orange slice" like Crispy drying jam, with pieces orange connect with sugar and dry at high temperature and create to the product with the dry matter around 90% PART LITERATURE REVIEW 2.1 The scientific basis of the thesis 2.1.1 The origin of orange Oranges with the scientific name are Citrus sinensis belongs to the citrus family Oranges vary in size depending on the variety and type Ripe oranges have a sweet and slightly sour taste [85] There are many different origins regarding the origin of citrus, Orange trees have been around for as long as 2200 BC in China, but some argue that oranges are native to the Himalayas (India) Oranges are very popular in India, then spread to east and southeast Asia Around the 3rd century BC, orange trees were brought to Europe and spread to the Mediterranean regions The orange tree was then brought to America by Columbus In the following years, growers in the Americas brought orange trees to Australinea and Africa Today orange trees are grown very popular in many countries of the world [85], [96] Figure 2.1 Sanh orange and Vinh orange Structure of orange trees: - Stems and branches of orange: Stems of woody type, semi-bush, with 4-6 main branches, - 3m tall trees, low branches Spike direction, sparse, horizontal branching - Orange leaves: Staggered leaves, longleaf, dark green, oval, 5-10cm long, 2.55cm wide, with a thin tooth edge; petioles with wings, 4-10mm wide Leaves with small ears [96] - Orange flowers: Oranges often bloom in the spring Each time there are often lots of flowers, but only a small number develop fruit Orange flowers are usually white, small, clustered, with a light, pleasant aroma [85] - Orange roots: Like woody plants, the roots are absorbed water and mineral salts The root system is shallow, broad, and dense, distributed in topsoil and porous soils The root system grows most strongly in February and September and thrives in the first years [1713] - The oranges fruits are spherical, with a thin rind, orange-yellow when ripe, sweet, or slightly acidic [20] Some varieties of oranges are grown in Vietnam: + Vinh orange is the name of a fruit of the citrus genus, which is geographically associated with the place name Vinh (Nghe An, Vietnam) Vinh oranges are round, succulent, yellow evenly The orange color of Vinh orange is bright yellow lemon mixed with green color There are many varieties of oranges nowadays: Xa Doai orange, Van Du orange, Song Con orange, Navel orange, etc [85] • Xa Doai orange (Citrus sinensis 'XA DOAI') is a crop of oranges of Spanish origin grown in Vietnam The fruit has two forms, the high fruit and the oval (the fruit are flat) Fruit diameter average 6.8-7.8 cm, the average weight of 200-250gram / fruit, usually with 10-12 pieces, lots of water, 2-3cm thick pods, when ripe, the color peel is bright yellow [85] Figure 2.2 Xa Doai orange • Song Con oranges imported by a French plantation owner planted on Dao Nguyen production hill (today's Song Con Farm) should be named "Song Con oranges" The fruit is very thin skin, lots of water but sweet and also very fragrant Song Con oranges after 3-4 years are the beginning of harvesting, high productivity, good tolerance to pests and diseases, very suitable for many mountainous midland areas • Van Du orange: It is an orange imported to Van Du orange farm in 1947, through a good selection process, create to orange type with good quality From here take the breed to other places with name is "Van Du orange" This is a strong, broad canopy tree with large, dark green leaves This orange variety produces medium-sized fruits, lots of water but it contains many seeds The taste of this orange is also special, darkly sweet and slightly bitter taste dissolves quickly after eating • Navel orange: Also known as umbilical oranges: Native products in California (USA), planted in Vietnam in 1937, are still scattered in farms The average fruit is 230g / fruit, can reach 290g / fruit, a diameter of approximately 7.6 cm, when ripe fruit is yellowish gray There are 11 to 12 sections of oranges with dark yellow fruits Figure 2.3 Navel orange • Hai Duong orange: Growing much in Thanh Ha, Tu Ky (Hai Duong) should be called Thanh Ha orange, Dong Dinh orange Large fruits (600 - 700g / fruit) on average also weigh from 300 - 400g / fruit, 10cm diameter fruit, the skin of the redyellow fruit The orange cloves are white color, the seeds big and flat with 20-30 seeds/fruit, sour, bitter taste + Sanh orange (C reticulata x C Sinensis: king mandarin) We can easily recognize by its thick skin fruit, which is typically bright green Its flesh is orange, dark, and sweet This is the most popular orange variety in Vietnam Its flesh is orange, dark, and sweet The most popular orange variety in Vietnam is Sanh orange Typical of king mandarin: Bo Ha oranges, Ha Giang, Tuyen Quang, Yen Bai, Bo Ha oranges are grown in Bo Ha, Yen The district, Bac Giang province Bo Ha orange is suitable with mountainous midland, cool and humid climate Ha Giang - Tuyen Quang - Yen Bai oranges: are an orange region mainly in the northern provinces of Vietnam with high productivity, the fruits are harvested on Tet holiday In Tuyen Quang province, the most famous is Ham Yen orange, this is a region with delicious oranges Figure 2.4 Sanh orange + Sweet orange (Citrus sinensis L.Osbeck) The average fruit weighs about 100g, the skin is thin, yellow red or dark red, easy to peel, easy to divide There are three main types of oranges: Canh orange (Hanoi), Dong Du oranges (Hai Phong), Ngoc Cuc and Hanh Thien oranges (Nam Ha); Bu orange, Sour orange, easily planted, slightly sour taste, common in Huong Son (Ha Tinh), Tuyen Hoa (Quang Binh); Voi oranges (big orange) with big fruits of 300 350g, hybrid of Bu and grapefruit, planted in Tuyen Hoa (Quang Binh) Figure 2.5 Sweet orange REFERENCES I Vietnamses resources Đường Hồng Dật (2000) Nghề làm vườn - ăn ba miền NXB Văn hóa Formatted: Font: 13 pt, Font color: Text dân tộc Hà Nội Formatted: Indent: Left: cm, Hanging: 0.79 cm, Tab stops: Not at 14.29 cm Nguyễn Hữu Đồng, Huỳnh Thị Dung, Nguyễn Huỳnh Minh Quyên (2003) Cây Formatted: Font: 12 pt, Font color: Auto Formatted: Indent: Left: cm, Hanging: 0.79 cm 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 Formatted: Font: 13 pt, Font color: Text Vũ Công Hậu (1999) Trồng ăn Việt Nam NXB Nông Nghiệp Thành Formatted: Indent: Left: cm, Hanging: 0.79 cm, Tab stops: Not at 14.44 cm phố Hồ Chí Minh Văn Ngọc Hướng (2002) Hương liệu ứng dụng NXB khoa học kỹ thuật Formatted: Font: 12 pt, Font color: Auto Sơn Thị Liêm, Nghiên cứu sản xuất vỏ cam non sấy khô, Trường Đại học Trà Formatted: Indent: Left: cm, Hanging: 0.79 cm 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 nông thôn 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 Formatted: Font: 13 pt, Font color: Text Formatted: Font: 12 pt, Font color: Auto 11 Lê Ngọc Thạch (2003) Tinh dầu Nhà xuất Đại học Quốc gia TP Hồ Chí Formatted: Font: 13 pt, Font color: Text Formatted: Indent: Left: cm, Hanging: 0.79 cm, Tab stops: Not at 14.13 cm Minh 12 Tiêu chuẩn quốc gia TCVN 10788:2015 Malt – Determination of moisture Formatted: Font: 12 pt, Font color: Auto Formatted: Font: 13 pt, Font color: Text content – Gravimetric method Bộ khoa học Công nghệ 13 Tiêu chuẩn quốc gia TCVN 12605:2019 Mật ong Bộ Khoa học Công nghệ Formatted: Font: 12 pt, Font color: Auto, Pattern: Clear 14 Tiêu chuẩn quốc gia TCVN 1873:2014 Rau, Quả sản phẩm rau Bộ Khoa Formatted: Font: 13 pt, Font color: Text Formatted: Indent: Left: cm, Hanging: 0.79 cm học Công nghệ 47 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 Formatted: Indent: Left: cm, Hanging: 0.79 cm, Space After: pt, Tab stops: Not at 1.59 cm content Bộ khoa học Công nghệ 17 Tiêu chuẩn quốc gia TCVN 4414:1987 Canned foods - Determination of soluble Formatted: Indent: Left: cm, Hanging: 0.79 cm, Space After: pt 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 Formatted: Indent: Left: cm, Hanging: 0.79 cm, Space After: pt, Numbered + Level: + Numbering Style: 1, 2, 3, … + Start at: + Alignment: Left + Aligned at: 4.13 cm + Indent at: 4.76 cm, Pattern: Clear 19 Tiêu chuẩn Quốc gia TCVN 9639:2013 Muối (Natri Clorua) tinh Bộ khoa học Công nghệ Formatted: Font: 12 pt, Font color: Auto, Not Expanded by / Condensed by II English resources Formatted: Font: Bold Đường Hồng Dật (2000) Nghề làm vườn - ăn ba miền NXB Văn hóa dân tộc Hà Nội Formatted: Font: 12 pt, Not Bold, Font color: Auto, English (United States), Pattern: Clear Huỳnh Thị Dung, Nguyễn Thị Kim Hoa (2007) Bảo quản, chế biến rau, trái hoa màu NXB Hà Nội Lê Ngọc Thạch (2003) Tinh dầu Nhà xuất Đại học Quốc gia TP Hồ Chí Minh Nguyễn Hữu Đồng, Huỳnh Thị Dung, Nguyễn Huỳnh Minh Quyên (2003) Cây ăn có múi (cam,chanh, quýt, bưởi) NXB Nghệ An 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 Sơn Thị Liêm, Nghiên cứu sản xuất vỏ cam non sấy khô, Trường Đại học Trà Vinh Tiêu chuẩn quốc gia TCVN 10788:2015 Malt – Determination of moisture content – Gravimetric method Bộ khoa học Công nghệ Tiêu chuẩn quốc gia TCVN 12605:2019 Mật ong Bộ Khoa học Công nghệ 10 Tiêu chuẩn quốc gia TCVN 1873:2014 Rau, Quả sản phẩm rau Bộ Khoa học Công nghệ 48 11 Tiêu chuẩn quốc gia TCVN 3215-79 Food products sensorial analysis Method by frointingmark Ủy ban Khoa học Kỹ thuật Nhà nước 12 Tiêu chuẩn quốc gia TCVN 4074:2009 Candy - Determination of total sugar content Bộ khoa học Công nghệ 13 Tiêu chuẩn quốc gia TCVN 4414:1987 Canned foods - Determination of soluble solids content Refractometric method Bộ khoa học Công nghệ 14 Tiêu chuẩn Quốc gia TCVN 7968:2008 Đường, sản phẩm đường mật ong (2008) Bộ khoa học Công nghệ 15 Tiêu chuẩn Quốc gia TCVN 9639:2013 Muối (Natri Clorua) tinh Bộ khoa học Công nghệ 16 Tôn Nữ Minh Nguyệt (2008) Công nghệ chế biến rau trái NXB Đại học quốc gia TP Hồ Chí Minh 17 Trương Hồng Linh (chủ biên), Trần Thức, Nguyễn Thị Hồng Ngân, Nguyễn Thị Thùy Linh (2012) Giáo trình mô đun sản xuất mứt Bộ nông nghiệp phát triển nông thôn 18 Văn Ngọc Hướng (2002) Hương liệu ứng dụng NXB khoa học kỹ thuật 19 Vũ Công Hậu (1999) Trồng ăn Việt Nam NXB Nơng Nghiệp Thành phố Hồ Chí Minh II English resources 21 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 20 22 Berk, Z (2016) Miscellaneous citrus products Citrus Fruit Processing: 235–249 21 23 Farag, M A., Abib, B., Ayad, L., & Khattab, A R (2020) Sweet and bitter oranges: An Formatted: Font: Italic updated comparative review of their bioactives, nutrition, food quality, therapeutic merits and biowaste valorization practices 22 24.23 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 49 Formatted: Font: 13 pt, Font color: Text 25.24 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 26.25 Rome (2017) Citrus fruit fresh and processed - Statistical Bulletin 2016 Food and Agriculture Organization of the United Nations 27.26 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 28.27 U.S Pat No 4,778,681 Kelzo Kuwabara (1988); Method for producing candied fruit and dried fruit III Internet resources 29.28 https://www.tailieudaihoc.com/3doc/2262254.html 30.29 https://voer.edu.vn/m/anh-huong-cua-yeu-to-ben-ngoai-den-hoat-dong-cua-visinh-vat/ Formatted: Portuguese (Brazil) Field Code Changed 31.30 https://www.botanical-online.com/en/medicinal-plants/orange-properties 32.31 Formatted: Portuguese (Brazil) http://caroty Formatted: Portuguese (Brazil) Search for Field Code Changed Formatted: Portuguese (Brazil) the Glycemic Index Retrieved from: Formatted: Portuguese (Brazil) http://www.glycemicindex.com/foodSearch.php 34.33 Field Code Changed Formatted: Portuguese (Brazil) com/qua-cam-thanh-phan-dinh-duong-va-nhung-loi-ich-doi-voi-suc-khoe/ 33.32 Formatted: Indent: Left: cm, Hanging: 0.75 cm, Numbered + Level: + Numbering Style: 1, 2, 3, … + Start at: + Alignment: Left + Aligned at: 4.13 cm + Indent at: 4.76 cm Field Code Changed FoodData Central Search Results (2019) Oranges, raw, with peel Retrieved from: Formatted: Portuguese (Brazil) Formatted: Portuguese (Brazil) Formatted: Indent: Left: cm, Hanging: 0.75 cm, Numbered + Level: + Numbering Style: 1, 2, 3, … + Start at: + Alignment: Left + Aligned at: 4.13 cm + Indent at: 4.76 cm https://fdc.nal.usda.gov/fdc-app.html#/food-details/169919/nutrients 35.34 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: Formatted: Indent: Left: cm, Hanging: 0.75 cm, Numbered + Level: + Numbering Style: 1, 2, 3, … + Start at: + Alignment: Left + Aligned at: 4.13 cm + Indent at: 4.76 cm https://www.intechopen.com/books/diabetes-mellitus-insights-andperspectives/the-role-of-fruit-and-vegetable-consumption-in-human-health-anddisease-prevention 36.35 Tổng cục thống kê Retrieved from: Formatted: Indent: Left: cm, Hanging: 0.75 cm, Numbered + Level: + Numbering Style: 1, 2, 3, … + Start at: + Alignment: Left + Aligned at: 4.13 cm + Indent at: 4.76 cm https://www.gso.gov.vn/default.aspx?tabid=717 50 37.36 https://www.statista.com/statistics/577398/world-orange-production/ Formatted: Indent: Left: cm, Hanging: 0.75 cm, Numbered + Level: + Numbering Style: 1, 2, 3, … + Start at: + Alignment: Left + Aligned at: 4.13 cm + Indent at: 4.76 cm 38.37 https://www.huongnghiepaau.com/nuoc-voi-trong-la-gi 39.38 Daily values Retrieved from: https://ods.od.nih.gov/HealthInformation/dailyvalues.aspx 51 SẮP XẾP TÀI LIỆU THAM KHẢO Formatted: Font: Not Bold, Font color: Red, Highlight Với tài liệu tiếng Việt: Sắp theo tên tác giả Tài liệu tiếng Anh: Sắp theo tên họ 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 Structure Thank you very much for your support! Formatted: Font: Not Bold, Highlight Table 1.1 Basic of scoring for each norm Targets Color Taste 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) Targets Flavor Structure Score Requirements Orange and orange peel flavor 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 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 APPENDICES DATA Experiment Research on choosing the bitter elimination method of fresh orange 1 Experiment 2: Research on choosing the ratio of orange and sugar to product quality 1 Experiment 3: Research on choosing the temperature for drying on product quality 1 ... assured production 16 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 2.6 Area planted oranges... 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. .. 24.21.: The flow chart of the production process of candied Formatted: English (United States) orange slices 39 4.5.2 Description of the production process of candied orange slices Formatted: Normal,