HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY OF INTERNATIONAL EDUCATION
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GRADUATION PROJECT
CALCULATION AND DESIGN OF A FACTORY PRODUCING
CHOCOLATE WITH A CAPACITY OF 2200KG PER DAY
LE MINH SANG
Student ID: 17116031
Major: FOOD TECHNOLOGY
Supervisor: Hoang Van Chuyen, PhD.

Ho Chi Minh City, June 2024

ACKNOWLEDGEMENTS
The process of researching and completing the graduation thesis is a very
important stage for every student. Graduation thesis is a premise to equip students
with necessary and valuable skills before going to work.
First of all, I would like to express my deep gratitude to Hoang Van Chuyen, PhD.
wholeheartedly instructed, guided and imparted the experience, professional
knowledge as well as necessary skills for me to carry out the experiment
effectively and scientifically.
I would like to express my gratitude to the faculty members of the Department of
Food Chemistry and Technology, Ho Chi Minh City University of Technology
and Education in general, and the teachers of the Department of Chemical
Technology in particular. The teachers enthusiastically taught and equipped me
with the necessary knowledge in the learning process to lay the foundation for me
to be able to complete the thesis.
Finally, I would like to thank my family, brothers and sisters who have always
been by my side to encourage, help, and be a spiritual support for me during the
past time.
In the process of implementation, because I myself have many limitations in
knowledge and reasoning ability, the thesis cannot avoid shortcomings. I can be
more perfect.
I appreciate it!

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DISCLAIMER
Except where there is obvious recognition and reference to the work of others, I
hereby that all content and material presented and involved in this thesis
is my work.
I also certify that the contents referenced in the thesis have been adequately and
accurately cited in accordance with regulations.
Ho Chi Minh City, 20 June 2024
Signature

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TABLE CONTENT
CHAPTER 1: LITERATURE OVERVIEW........................................................................ 13
1.1.
Overview of raw materials ................................................................................................... 14
1.1.1.
Introduction of cocoa beans: ......................................................................................... 14

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...

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uction system in reality so that I could not have more new ideas in calculating
and designing more advanced chocolate production machines. Therefore, I still
encounter many errors in calculations and drawing design.
Finally, I also sincerely thank my teacher for their help in completing this project.

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REFERENCES
Le Van Viet Man, Food processing technology, Ho Chi Minh City National
University Publishing House, Ho Chi Minh City, 2019, 1019 pages.
National standard on Chocolate and Chocolate products, TCVN 10727:2015
National standard on food additives – lecithin, TCVN 11175:2015
National standard for cocoa beans, TCVN 7519:2005
National Standard on Refined Sugar, TCVN 6958:2001
Basics of Supply Chain and Operations Management, Global Supply Chain and
Operations Management (pp.1-14).
Adeyeye, I.E., Akinyeye, O.R., Ogunlade, I., Olaofe, O.and Boluwade O. J.
(2010). Effect of farm and industrial processing on the amino acid profile of
cocoa beans. Food Chemistry, (118): 357-363.
Beckett, S. T. (2018). The science of chocolate. Royal Society of Chemistry.
Belscak, A., Komes, D., Horzic, D., Ganic, K. and Damir, K. D. (2009).
Comparative study of commercially available cocoa products in terms of their
bioactive composition. Food Research International, 42: 707-716.
Cook, L. R., and Meursing, E. H. (1982). “Chocolate Production and Use.”
Harcourt, Brace Jovanovich, Inc., New York.
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Eileen Abt. (2017). Cadmium and lead in cocoa powder and chocolate products
in the US Market. Pages 92-102
Knut Franke, Katrin Heinzelmann. (2008). Structure improvement of milk
powder for chocolate processing. Pages: 928–931
Maria Ángeles, Martin, Luis Goya, Sonia Ramos. (2016). Cocoa Flavonoids and
Insulin Signaling, Pages 183-196
Minifie, B. (2012). Chocolate, cocoa and confectionery: science and technology.
Springer Science &amp Business Media.
Othman A, Ismail A, Abdul-Ghani N and Adenan I (2007). Antioxidant capacity
and phenolic content of cocoa beans. Food Chemistry, 100:1523-1530
Standard HACCP/TCVN 5603:2008/CAC/RCP 1-1969,REV 4-2003 – Hazard
analysis system and critical control points.
Industry standard 11TCN 18:2006 on Electrical equipment regulations.
National standard TCVN 4514:2012 on Industrial enterprises - Total premises Design standards.
National standard TCVN 5603:2008 (CAC/RCP 1-1969, REV.4-2003) on Code
of practice on general principles for food hygiene.
Vietnamese standard TCVN 2737:1995 on loads and impacts - design standards

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