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(LUẬN văn THẠC sĩ) research on the production process of candied orange slices product

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(LUẬN văn THẠC sĩ) research on the production process of candied orange slices product

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM .................... 7a. 02 s .LE THU THUYTOPIC TITLE:RESEARCH ON THE PR

(LUẬN văn THẠC sĩ) research on the production process of candied orange slices product RODUCTION PROCESS OF CANDIED ORANGESLICES PRODUCTBACHELOR THESISStudy Mode: : Full-timeMajor::Food technologyFaculty:Advanced education programBatch;:

2016 - 2020Thai Nguyen. 2020THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM ................... s ir ......LE THU THUYTO (LUẬN văn THẠC sĩ) research on the production process of candied orange slices product

PIC TITLE:RESEARCH ON THE PRODUCTION PROCESS OF C ANDIED ORANGESLICES PRODUCTBACHELOR THESISStudy Mode:: Full-timeMajor:: Food technologyFaculty Batch

(LUẬN văn THẠC sĩ) research on the production process of candied orange slices product

:: Advanced education program : 2016 - 2020Supervisor(s): MSc. NGUYEN DUC TUANThai Nguyen, 2020Thai Nguyen University of Agriculture and ForestryDegre

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM .................... 7a. 02 s .LE THU THUYTOPIC TITLE:RESEARCH ON THE PR

(LUẬN văn THẠC sĩ) research on the production process of candied orange slices product ices productSupervisor(s)MSc. Nguyen Due Tuan - Thai Nguyen University of Agriculture and Forestry. Vietnam.Supervisor'sAbstract: 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 (LUẬN văn THẠC sĩ) research on the production process of candied orange slices product

are very roots damaged during transportation and storage due to physiological activities, biochemistry, and microorganisms. The purpose of this study

(LUẬN văn THẠC sĩ) research on the production process of candied orange slices product

is to process candied orange slices from some types of orange in Vietnam with good nutritional value and good sensory value, contributing to diversify

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM .................... 7a. 02 s .LE THU THUYTOPIC TITLE:RESEARCH ON THE PR

(LUẬN văn THẠC sĩ) research on the production process of candied orange slices product method, the ratio of mixing sugar and orange, the effects of temperature and drying time, the quality of the product candied orange slices during stor

age time, and establish a process for processing products candied orange slices. We used sensory methods to assess the quality of products and used SP (LUẬN văn THẠC sĩ) research on the production process of candied orange slices product

SS software to aggregate data. The results showed that: the bitter elimination method by soaking fresh orange in 5% salt-water, the ratio of mixing or

(LUẬN văn THẠC sĩ) research on the production process of candied orange slices product

ange 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

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM .................... 7a. 02 s .LE THU THUYTOPIC TITLE:RESEARCH ON THE PR

(LUẬN văn THẠC sĩ) research on the production process of candied orange slices product ent, respectively: 14.06%, 81.82°Brix, 62.28%, 2O3.OOmg%, 28.83% for the product after processing; 16.7%. 74.85 °Brix. 55.46%, 186.00mg%. 21.10% for t

he product after 3 months: product after 6 months was 18.85%. 69.4°Brix, 30.20%, 164.35mg%, 16.85%. And then, set up a production process of candied o (LUẬN văn THẠC sĩ) research on the production process of candied orange slices product

range slices product with all accompanying technology parameters.Keywords:Candied orange slices, drying method, production process Vinh orange, produc

(LUẬN văn THẠC sĩ) research on the production process of candied orange slices product

t qualityNumber of pages:Date of submission:17/08/2020ACKNOWLEDGEMENTFirst of all. I am grateful to the Thai Nguyen University of Agriculture and Fore

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM .................... 7a. 02 s .LE THU THUYTOPIC TITLE:RESEARCH ON THE PR

(LUẬN văn THẠC sĩ) research on the production process of candied orange slices product experience to me, during the time 1 studied and researched at Thai Nguyen University of Agriculture and Forestry.

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY ADVANCED EDUCATION PROGRAM .................... 7a. 02 s .LE THU THUYTOPIC TITLE:RESEARCH ON THE PR

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