HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY OF INTERNATIONAL EDUCATION

GRADUATION PROJECT
ID: 2024-20116298

EVALUATION OF PHYSICOCHEMICAL
PROPERTIES, MECHANICAL PROPERTIES, AND
FRUIT PRESERVATION OF ACETYLATED
STARCH AND ACETYLATED STARCH FILMS
NGUYEN NGOC BAO KIM
Student ID: 20116298
PHAN NGUYEN MINH TRI
Student ID: 20116005
Major: FOOD TECHNOLOGY
Supervisor: TRINH KHANH SON, Associate Professor Dr.
PHUNG TRUNG DUNG, Engineer
Ho Chi Minh City, June 2024

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY OF INTERNATIONAL EDUCATION

GRADUATION PROJECT
ID: 2024-20116298

EVALUATION OF PHYSICOCHEMICAL
PROPERTIES, MECHANICAL PROPERTIES, AND
FRUIT PRESERVATION OF ACETYLATED
STARCH AND ACETYLATED STARCH FILMS
NGUYEN NGOC BAO KIM
Student ID: 20116298
PHAN NGUYEN MINH TRI
Student ID: 20116005
Major: FOOD TECHNOLOGY
Supervisor: TRINH KHANH SON, Associate Professor Dr.
PHUNG TRUNG DUNG, Engineer
Ho Chi Minh City, June 2024

i

ii

ACKNOWLEDGEMENTS
Throughout our studies and training in the Faculty of International Education – Faculty of
Food Technology at Ho Chi Minh City University of Technology and Education, we have
gained extensive professional knowledge, life skills, and ethics, as well as learned how to
overcome challenges. We sincerely thank all the teachers, family, and friends who have
supported us on our personal development journey and helped us complete this graduation
thesis.
We want to express our deepest gratitude to our supervisor, Associate Professor Dr. Trinh
Khanh Son, and Engineer Phung Trung Dung for their dedicated guidance, instruction, and
support throughout the completion of this thesis.
Additionally, we thank our peers in the Food Technology Faculty, especially our cosupervisors and fellow research students, who have assisted us throughout the research process.

iii

DISCLAIMER
As a result of this, we that we carried out all the content presented in this graduation
thesis, including our supervisors, participating engineers, and students. The research content
was conducted based on the requirements, design, guidance, and result verification by our
supervisors. The entire content of this thesis has been checked for plagiarism using Turnitin
software, ensuring that duplication is  20%. We certify that all referenced content in this thesis
has been accurately and thoroughly cited according to regulations.
Additionally, under the guidance of Associate Professor Dr. Trinh Kh
...

...
5a
36.041.70a
AS 6
25.070.97a
36.100.46a
AS 4
25.230.23a
36.972.12a
Different lowercase letters within a column indicate significant differences among samples (p-value
0.05).

Appendix 52: Water absorption capacity, solubility, water vapor transmission rate and light
transmittance of starch films
WVTR
Transmittance
Sample
WAC (%)
S (%)
(mg.cm/cm2.h)
(%)
f
bc
a
N
1584.48165.09
12.120.50
0.01730.0003
37.431.05d
AS 1
2253.5846.61c
10.390.48c
0.00430.0001b
37.720.38d
AS 5
2453.2412.18be
17.330.23ab
0.00590.0001d
36.510.53d
d
abc
d
AS 3
1983.2783.95
15.570.33
0.00580.0012
36.960.15d
AS 7
2388.3823.32bce
18.380.41ab
0.00420.0002b
41.970.25cb
AS 9
2663.1917.36a
20.290.14a
0.00550.0007cd
41.480.94c
AS 8
1945.9316.61d
18.430.23a
0.00540.0003cd
41.610.70c
AS 2
2538.37105.15ae
20.360.14a
0.00400.0003b
44.120.25a
bc
a
bc
AS 6
2354.8435.16
20.230.11
0.00460.0006
43.450.18ab
AS 4
1593.66195.42f
14.520.13abc
0.00390.0006b
43.860.28a
Different lowercase letters within a column indicate significant differences among samples (p-value
0.05)

95

Appendix 52: Respiration rate and weight loss
Respiration rate (ml CO2/kg*h)
Control
N
Day
a
1
89.540.02
1.940.05e
2
232.130.00a
2.940.03e
3
496.420.12a
0.970.12b
a
4
672.610.27 337.780.23b
5
537.150.14a 415.240.56b
6
449.091.43a 316.160.32d
7
421.290.85a 335.360.43b
8
344.050.04a 327.410.34b
9
271.210.16a 240.730.18b
Weight loss (%)
Day
Control
N
1
00.00
00.00
a
2
3.910.02
2.310.06d
a
3
11.500.02
7.810.17b
4
14.820.03a 13.100.06b
5
18.000.02a 16.590.12b
6
20.360.25a 19.350.08b
7
23.940.15a 23.870.03b
8
27.930.01a 25.890.09b
9
31.430.04a 29.290.00b

AS 1
43.670.05c
44.800.03c
46.830.01e
96.880.03d
203.870.02d
316.990.15c
285.810.17c
156.140.18c
114.600.02c

AS 4
AS 9
d
43.220.01
44.940.01b
44.410.02d 45.580.02b
46.890.03c 48.010.02d
97.530.03c 49.650.01e
204.740.03c 103.850.04e
212.022.50e 323.460.10b
148.150.15d 232.010.17e
151.870.01d 156.484.03c
110.580.03d
82.480.02e

AS 1
00.00
2.480.06c
6.710.02d
9.810.03d
14.280.01d
17.310.04d
19.570.05c
22.510.09c
26.430.01c

AS 4
00.00
2.690.04e
7.840.05e
11.390.03e
15.570.01e
18.470.97e
19.220.08d
21.200.01e
24.570.02d

AS 9
00.00
1.420.03b
6.400.03c
9.490.02c
13.460.03c
16.650.03c
19.550.06e
20.442.08d
24.900.01e

Different lowercase letters within a column indicate significant differences among samples (p-value
0.05)

96

97