Đồ án tốt nghiệp - Investigate extraction conditions and characterization of pectin from DRBORSM

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Đồ án tốt nghiệp ngành Công nghệ thực phẩm - Investigate extraction conditions and characterization of pectin from durian rind based on response surface methodology - Trường Đại học Sư phạm Kỹ thuật Thành phố Hồ Chí Minh (HCMUTE)

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MINISTRY OF EDUCATION AND TRAINING
HO CHI MINH CITY UNIVERSITY OF
TECHNOLOGY AND EDUCATION

GRADUATION THESIS
FOOD TECHNOLOGY

INVESTIGATE EXTRACTION CONDITIONS AND
CHARACTERIZATION OF PECTIN FROM DURIAN
RIND BASED ON RESPONSE SURFACE
METHODOLOGY

LECTURER: NGUYEN VINH TIEN
STUDENT: HA THI TIEU YEN
PHAM THI HONG

SKL012532

Ho Chi Minh City, January 2024

SHO CHI MINH UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY OF INTERNATIONAL EDUCATION

GRADUATION PROJECT
Thesis code: 2023-19116057

INVESTIGATE EXTRACTION CONDITIONS
AND CHARACTERIZATION OF PECTIN FROM
DURIAN RIND BASED ON RESPONSE SURFACE
METHODOLOGY
Student: HA THI TIEU YEN

19116057

PHAM THI HONG

19116042

Major: FOOD TECHNOLOGY

Supervisor: NGUYEN VINH TIEN, ASSOC. PROF

Ho Chi Minh City, January 2024

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

GRADUATION THESIS ASSIGNMENT

Student name: Ha Thi Tieu Yen

Student ID: 19116057

Student name: Pham Thi Hong

Student ID: 19116042

Major: Food Technology

Class: 19116CLA

Supervisor: Nguyen Vinh Tien, Assoc. Prof.

Email: [email protected]

Date of assignment: 10/08/2023

Date of submission: 22/01/2024

1. Thesis title: Investigate Extraction Conditions And Characterization Of Pectin From
Durian Rind Based On Response Surface Methodology
2. Thesis assignment:
+ The process of extracting pectin from durian rind
+ The properties of pectin.
+ Optimization parameters of extraction conditions

The content and requirements of the graduation thesis have been approved by the Chair of the Food
Technology program

Ho Chi Minh City, 22nd January 2024
CHAIR OF THE PROGRAM

SUPERVISOR

(Sign with full name)

(Sign with full name)

i

ACKNOWLEDGEMENTS
Our sincere gratitude goes out to all of the instructors in the University of Technology and
Education of Ho Chi Minh Citys Food Technology Department for their invaluable
instruction and knowledge-sharing throughout our studies. They also built all the facilities
and tools necessary to help us finish the thesis as effectively as possible. Also, we had to
face and conquer every obstacle we came across during the project in order to finish and
obtain the outcomes we have now. Additionally, we receive a lot of inspiration, support, and
motivation from our cherished classmates and families.
We especially acknowledge the teacher who oversaw this graduation project, PhD. Nguyen
Vinh Tien. During the project, he provided us with valuab
...

...

31
32
33
34
35
36

90
90
89.996
89.953
90
90
90
90
89.899
90
90
90
90
89.825
90
90
89.776
89.826
89.726
90
90
90
90
89.616
89.805
90
89.576
90
89.371
90
90
90
89.191
89.089
90

49.999
49.914
50
50
49.739
49.668
49.999
49.529
50
50
49.362
50
49.211
50
49.991
48.973
50
49.713
50
50
48.323
49.991
48.169
50
50
49.999
50
47.637
50
46.718
48.408
45.979
50
49.939
45.101

X3

Y1

Y2

Y3

210 11.085 19.874 71.832
210
210
209.125
210
210
209.626
208.314
210
210
207.698
210
206.907
210
210
206.239
210
210
210
209.998
204.117
210
203.352
210
210
205.987
201.812
210
210
210
210
201.748
210
210
209.995
209.999

11.085
11.08
11.073
11.075
11.069
11.059
11.064
11.055
11.063
11.056
11.045
11.046
11.035
11.047
11.037
11.02
11.036
11.029
11.025
11.011
10.979
11.001
10.969
11.001
10.992
10.983
10.992
10.936
10.948
10.878
10.881
10.831
10.908
10.882
10.775

85

19.874
19.873
19.875
19.873
19.869
19.868
19.875
19.865
19.872
19.876
19.861
19.876
19.858
19.87
19.876
19.854
19.869
19.863
19.867
19.878
19.841
19.878
19.839
19.865
19.872
19.879
19.865
19.829
19.861
19.815
19.851
19.804
19.86
19.857
19.793

71.832
71.799
71.721
71.708
71.733
71.664
71.636
71.653
71.568
71.565
71.589
71.473
71.531
71.377
71.392
71.44
71.249
71.272
71.12
71.147
71.189
71.054
71.13
70.84
70.867
70.876
70.739
70.922
70.223
70.561
70.374
70.266
69.774
69.502
69.913

Desirability
0.885 ed
0.885
0.884
0.882
0.881
0.881
0.879
0.879
0.878
0.878
0.877
0.876
0.874
0.874
0.872
0.872
0.871
0.869
0.869
0.865
0.865
0.862
0.862
0.86
0.858
0.857
0.857
0.855
0.853
0.841
0.84
0.837
0.83
0.829
0.821
0.818

37
90
50 190.307 10.839 19.882 69.508
38
90
50 189.038 10.823 19.883 69.355
39 89.999 46.505 200.164 10.741 19.827 69.625
40
90
50 187.571 10.804 19.883 69.178
41
90 43.217 209.999 10.656 19.773 69.141
42
90 42.754
210 10.627 19.77 68.948
43
90
50 181.115 10.724 19.883 68.394
44
90 38.597
210 10.364 19.754 67.168
45
90 42.06 183.365 10.25 19.84 67.346
46 87.459
50
210 10.529 19.886 65.78
47
90 37.276 209.999 10.281 19.756 66.583
48
90
50 158.981 10.447 19.877 65.634
49
90 41.015 165.439
9.96 19.889 66.339
50
90 37.383 175.808
9.86 19.898 66.318
51
90 36.901 177.782 9.854 19.897 66.264
52
90
50 144.747 10.269 19.866 63.801
53
90 33.528 170.166 9.546 19.991 65.828
54
90 33.107 116.122 8.843 20.235 66.709

86

0.817
0.812
0.809
0.807
0.792
0.785
0.784
0.726
0.717
0.714
0.706
0.704
0.669
0.659
0.657
0.65
0.617
0.549

Appendix 6: FTIR
 FTIR of commercial pectin

 FTIR of durian pectin

87