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BỘ GIÁO DỤC VÀ ĐÀO TẠO TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH ĐỒ ÁN TỐT NGHIỆP NGÀNH CÔNG NGHỆ THỰC PHẨM ẢNH HUỞNG CỦA THỜI GIAN OXI HĨA LÊN CẤU TRÚC VÀ TÍNH CHẤT CƠNG NGHỆ CỦA TINH BỘT SẮN BIẾN TÍNH BẰNG KỸ THUẬT ÐIỆN PHÂN GVHD: TRỊNH KHÁNH SƠN SVTH: HOÀNG NGỌC TÂN MSSV: 14116138 SKL005570 Tp Hồ Chí Minh, tháng 01/2019 TRƯỜNG ĐẠI HỌC SƯ PHẠM KỸ THUẬT THÀNH PHỐ HỒ CHÍ MINH KHOA CƠNG NGHỆ HĨA HỌC VÀ THỰC PHẨM BỘ MƠN CƠNG NGHỆ THỰC PHẨM KHĨA LUẬN TỐT NGHIỆP MÃ SỐ: 2019-14116138 ẢNH HƯỞNG CỦA THỜI GIAN OXI HÓA LÊN CẤU TRÚC VÀ TÍNH CHẤT CƠNG NGHỆ CỦA TINH BỘT SẮN BIẾN TÍNH BẰNG KỸ THUẬT ĐIỆN PHÂN GVHD: TS TRỊNH KHÁNH SƠN SVTH: HOÀNG NGỌC TÂN MSSV: 14116138 THÀNH PHỐ HỒ CHÍ MINH - 01/2019 i LỜI CẢM ƠN Để hồn thành khóa luận tốt nghiệp này, tơi xin gửi lời cảm ơn đến gia đình chu cấp, động viên nguồn động lực để học tập rèn luyện trường hồn thành khóa luận Xin chân thành cảm ơn thầy cô Bộ môn Công nghệ Thực phẩm, Khoa Cơng nghệ Hóa học Thực Phẩm, Trường Đại Học Sư Phạm Kỹ 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gian oxi hóa lên tính chất hóa lý tinh bột oxi hóa. .. Các tính chất cấu trúc tính chất hóa lý phân tích để làm rõ ảnh hưởng thời gian oxi hóa kỹ thuật điện phân Kết sau trình oxi hóa cho thấy hàm lượng carbonyl carbonxyl tăng cao tinh bột tự nhiên,... enthalpy trinh gel hóa tăng thời gian oxi hóa Chan, Bhat, and Karim (2009) khỏa sát thời gian oxi hóa ozone đến tính chất hóa lý tính cơng nghệ loại tinh bột cho thấy tinh bột oxi hóa có độ nhớt
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