TRNG I HC NNG LM TP.

HCM KHOA CNG NGH THC PHM

Bo co mn hc

QUY TRNH CH BIN CHIP POTATO

GVHD: ThS. Lm Thanh Hin Nhm SV thc hin: Nguyn Th nh Nguyn Th Du Nguyn Th Hng Lu Ngc Phng Nguyn Th Mng Thu Nguyn Th Thanh Thy Nguyn Th Ngc Trm 08156005 08156011 08156030 08156061 08156081 08156082 08156093

BQCB RAU QU

ThS. Lm Thanh Hin

MC LC
I. Gii thiu II. Quy trnh ch bin

4 4 5 5 7 7 7 8 8 8 8 8 9 9 9 10 10 10 10 10 10 11 11 11 11 11 12 12 12 12 12 13 14 14 15 15
2

1. Nguyn liu 1.1.Ging khoai ty 1.2.Bo qun khoai ty trc khi ch bin 1.2.1. Mc ch 1.2.2. Phng php 2. Phn loi 2.1.Mc ch 2.2.Phng php 2.2.1. Phn loi kiu cp 2.2.2. Phn loi t ng 3. Ra th 3.1.Mc ch 3.2.Phng php 4. Gt v 4.1.Mc ch 4.2.Phng php 4.2.1. Phng php c hc 4.2.2. Phng php ha hc 4.2.3. S dng hi nc 5. Kim tra 6. Ct lt 6.1.Mc ch 6.2.Phng php 7. Chn 7.1.Mc ch 7.2.C ch 7.3.Phng php 8. Sy s b 8.1.Mc ch 8.2.Phng php 9. Chin chn khng 9.1.Phng php 9.2.Nhng yu t nh hng n qu trnh chin chn khng 9.3.Nhng bin i trong qu trnh chin
QUY TRNH CB CHIP POTATO_DH08VT

BQCB RAU QU

ThS. Lm Thanh Hin

9.3.1. Bin i ca nguyn liu 9.3.2. Bin i ca du chin 10. Tch du v lm ngui 10.1. Mc ch 10.2. Phng php 11. Trn gia v 11.1. Mc ch 11.2. Phng php 12. ng gi 12.1. La chn bao b 12.2. K thut ng gi III. Ti liu tham kho

16 17 19 19 19 20 20 20 21 21 22 23

QUY TRNH CB CHIP POTATO_DH08VT

BQCB RAU QU

ThS. Lm Thanh Hin

I.

Gii thiu
Khoai ty l loi lng thc c tiu th nhiu th hai ca con ngi (ch sau cy la)

nht l chu u. T khoai ty, c th ch bin nhiu dng thc phm khc nhau, v chip potato l mt loi rt quen thuc. Chng c ngun gc New England, l dng bin th t French fried ca mt ngi u bp ngi M, George Crum. Vo ma h nm 1853, George Crum ang phc v ti mt khu ngh mt sang trng Saratoga Springs, New York. Trn thc n nh hng c mn French fried do Crum phc v. Thc khch phn nn mn French fried ny qu dy v t v khng thch nn t chi nhn. Crum ct v chin mng hn nhng thc khch vn khng chp thun. Bc tc, Crum quyt nh chc tc khch bng cch lm mn khoai ty chin rt mng. Th nhng nh bt thnh, cc thc khch li rt yu thch mn khoai ty ny ca Crum, v cc thc khch khc cng yu cu mn ny. Mn n ny tr thnh c sn trong menu vi tn Saratoga chip. Ngay sau , sn phm ny c ng gi v bn, u tin ti a phng, sau trn ton khu vc New England. Crum m nh hng ring ca mnh. Vo thi im , khoai ty ch c bc v v thi lt bng tay. Nm 1920, thit b gt v v thi lt c pht minh m ng cho s pht trin ca chip potato tng cao t mt mt hng c sn nh tr thnh mt loi thc phm n nh bn chy hng u v c mt trn khp th trng th gii.

Hnh 1. Th trng ca mt s loi thc n nhanh ti Chu Thi Bnh Dng nm 2010

QUY TRNH CB CHIP POTATO_DH08VT

BQCB RAU QU

ThS. Lm Thanh Hin

Ngy nay, vi cng ngh tin tin, khoai ty c chin trong iu kin chn khng to cu trc tt hn vi nhiu mi v phong ph.

II. Quy trnh ch bin

Hnh 2. Quy trnh ch bin chip potato

1. Nguyn liu 1.1. Ging khoai ty

Khoai ty c chn sn xut chip potato c cc c im sau: Hm lng ng trong c khng qu 0.5%. Hm lng ng trong c nh hng ln n cm quan v mu sc ca thc phm, nu hm lng ng cao di tc dng ca nhit c th lm cho khoai ty b qu mu hoc chy gy mt cm quan. Ngoi ra, khi tn tr khoai ty qu trnh sinh l ca khoai ty din ra s chuyn tinh bt thnh ng lm tng lng ng sn c trong c. Do lng ng ban u cng thp cng tt. Lng ng trong c thp lm gim kh nng sinh acrylamide trong qu trnh chin. Hm lng cht kh va phi, khong t 22 24% l thch hp v lng nc thp. Nu hm lng cht kh thp, nc cao sn phm s b mm, kh ct lt v tn nhiu nng lng loi thi nc. Nu hm lng cht kh cao, sn phm s cng v d v.
QUY TRNH CB CHIP POTATO_DH08VT 5

BQCB RAU QU

ThS. Lm Thanh Hin

Thng dng nhng ging c dng c trn hoc bu dc ngn ph hp cho to hnh Tht c thng l mu trng sn phm sau chin c mu sc p, bt mt. Cu trc ca c cng rt quan trng, c khng c qu mm, cng nh qu cng

khoai ty ct lt. -

d to hnh cho sn phm, gip khoai ty c cu trc gin sau chin. C rt nhiu ging c dng sn xut chip potato, ty vo iu kin kh hu v iu kin canh tc ca ni sn xut. Bng 1. Cc ging khoai ty thng dng trong sn xut chip potato M v c im ca ging. Tn ALTURAS ANDOVER ATLANTIC CHIPETA DAKOTA PEARL IVORY CRISP KENNEBEC LACHIPPER MARCY MEGACHIP NORVALLEY NORWIS PIKE REBA SNOWDEN Hnh dng Thun Bu dc ngn Bu dc hoc trn Bu dc ngn Trn Trn Bu dc ngn Bu dc ngn Trn n bu dc Trn n bu dc Trn n thun Bu dc Bu dc ngn Bu dc ngn Trn Mu v Nu vng Trng Vng sm Trng n nu vng Trng Trng Vng sm Trng Trng Trng Trng Trng n nu vng Vng sm Trng Nu vng Mu tht Trng Trng Trng Trng Trng Trng Trng Trng Trng Trng Trng kem Vng nht Trng Trng Trng

QUY TRNH CB CHIP POTATO_DH08VT

BQCB RAU QU

ThS. Lm Thanh Hin

QUY TRNH CB CHIP POTATO_DH08VT

BQCB RAU QU

ThS. Lm Thanh Hin

Hnh 3. Mt s ging khoai ty c s dng ch bin chip potato M

1.2. Bo qun khoai ty trc khi ch bin 1.2.1. Mc ch:

m bo cho ngun nguyn liu c sn quanh nm p ng cho sn xut;

1.2.2. Cc phng php bo qun

Ty vo iu kin thit b, k thut ca tng cng ty m s p dng nhng phng php bo qun khc nhau. Bo qun lnh: nhit t 4 oC 7 oC Bo qun trong mi trng kim sot thnh phn khng kh: m 90 95%, c qut Dng tia in c th ngn s phn chia t bo mc mm, c th bo qun c 4 thng Bo qun bng ha cht: dng cht chng ny mm chloropropham, M 1 (este ca

gi, kim sot lng kh O2, N2 v CO2. nhit thng m khng lm tng lng ng trong c. acid Naptylacetic v ru metylic) hoc MH4O v dng chlorine dit vi sinh vt c trn b mt khoai ty.

1.2.3. C ch
nhit thp s bc hi nc c nh, gip gim tht thot khi lng trong qu Ngn qu trnh ny mm ca c. Khi c ny mm sinh ra solanin nh hng n cht m cao gim s thot hi nc, co rt, bm gip, v mt cu trc ca khoai ty. Kim sot qu trnh sinh l ca c sau thu hoch.
8

trnh bo qun, hn ch s pht trin ca vi sinh vt. lng c v c th gy c cho c th liu t 2 5mg/kg th trng. -

QUY TRNH CB CHIP POTATO_DH08VT

BQCB RAU QU

ThS. Lm Thanh Hin

2. Phn loi 2.1. Mc ch

Gip cho khoai ty c ng u to iu kin thun li cho cc qu trnh sn xut sau ny.

2.2. Phng php

C nhiu cch phn loi khoai ty ty vo thit b my s dng.

2.2.1. My phn loi kiu cp

My gm c 2 dy cp mc gia 4 puli, c lp sao cho khong cch gia 2 dy cp cng lc cng xa hn. Khi puli quay, dy cp s ng thi di chuyn cng tc . Khoai ty c t trn khong h gia hai dy cp, khi cp chuyn ng c s di chuyn cng vi cp. Khong h gia 2 si cp tng dn, nhng c c kch thc khc nhau s ri xung cc ngn cha c b tr bn di. C s phn loi: kch c ca c.

Hnh 4. S my phn c kiu cp

2.2.2. My phn loi t ng

C s phn loi: kch c v cht lng. Khoai s c chy trn rng rc cp, h thng x l trung tm l my tnh kt ni vi

cc camera t ng nhn bit phn loi khoai ty v c cng nh cht lng.

QUY TRNH CB CHIP POTATO_DH08VT 9

BQCB RAU QU

ThS. Lm Thanh Hin

Hnh 5. My phn loi t ng

3. Ra th 3.1. Mc ch
loi b tt c t, ct, bi bn c trn khoai ty. y l cng on rt quan trng chun b cho cng on gt v. Nu khoai ty cn t ct hoc bi bn th s lm h hng hoc mi mn thit b gt v khoai ty.

3.2. Phng php

u tin khoai ty c vn chuyn t phng bo qun hoc khu tip nhn nguyn liu vo thit b ra nh mng dn thy lc. Qu trnh vn chuyn c thc hin trong vi pht. v si c loi b trong sut qu trnh vn chuyn bng vic tng su ca nc mt hoc nhiu im trn mng dn thy lc. Ti nhng im ct v si c loi b nh vo s khuy o dng nc vi khng kh nn ri sau lng xung. Sau khoai ty c vn chuyn vo thit b ra. Thit b ra c s dng l my thng trn ( barel type ), bn trong c trang b vi nhng bn chi xoay hoc cun cao su c g. Ti y khoai ty c o trn v tip xc vi cc gc ca thit b v nhng cht bn bm dnh trn b mt khoai ty c loi b bng bn chi.

QUY TRNH CB CHIP POTATO_DH08VT

10

BQCB RAU QU

ThS. Lm Thanh Hin

BOTTLE WASHING MACHINE

BOTTLE WASHER

Hnh 6. My ra khoai ty

4. Gt v
Trong qu trnh sn xut cng nghip giai on gt v l giai on quan trng cn nhc vic tng hiu sut trong sn xut. Gt v lm sao lng nguyn liu b i l t nht m sch nht.

4.1. Mc ch
Loi b v v nhng mt ca khoai ty.

4.2. Phng php 4.2.1. Phng php c hc (abrasion peeling)

L phng php bc v khoai ty da trn nguyn tc mi mn. Thit b c thit k tip xc vi b mt ca khoai ty v b bc v vi nhng a mi mn hoc ng cun, v khoai ty b bong ra v sau c ra sch vi nc.

4.2.2. Phng php ha hc (lye peeling)

L phng php bc v khoai ty c s kt hp nh hng gia s tc ng ca ha cht v s sc nhit lm mm b mt v v nhng vt l hoc mt khoai ty. Trong phng php ny c hai cch x l: s dng dung dch kim nhit 160 oF (nhit trn im h ha tinh bt, starch gelation point) hoc nhit thp hn, khong chnh lch nhit 120 160 oF.

QUY TRNH CB CHIP POTATO_DH08VT

11

BQCB RAU QU

ThS. Lm Thanh Hin

Trong mi trng kim, nhit cao phn ng hydrate ha lm cho b mt ca khoai ty b mm, nhng khng lm bin tnh khoai ty v khng lm khoai ty b chn v ra nh qu trnh nu.

4.2.3. Phng php vt l (dng hi nc steam peeling )

y l phng php c s dng ph bin loi b v khoai ty. Trong phng php ny khoai ty c x l p sut hi nc cao v trong thi gian ngn. p sut hi nc cao n s tc ng vo lp m trn b mt ca khoai ty lm mm v bong lp v ca khoai ty ra. Thi gian tip xc gia khoai ty v hi nc rt ngn v sau nhng m mm c loi b nh bn chi hoc vi phun nc. Ngoi ra cn mt s phng nh Brine peeling (s dng nc mui) hoc phng php Flame peeling (s dng nhit cao trn 1000 oF) nhng t c s dng. Sau khi gt v ngi ta thng ngm khoai ty vo dung dch nc mui trong 30 35 pht ngn chn sm mu.

5. Kim tra
Sau khi gt v khoai ty c di chuyn qua dy chuyn kim tra kim tra xem khoai ty c lm sch hon ton cha hay c b h hng g khng iu chnh v gt nhng mt khoai ty cn st li. Cng on ny c thc hin th cng.

6. Ct lt 6.1. Mc ch
Ct khoai ty thnh nhng lt mng, lt khoai ty cng mng th gin ca sn phm cng cao. Thng thng dy khong 1.2 2 mm hoc c th th iu chnh dy khc nhau bng cch iu chnh my ct lt.

6.2. Phng php

Thng s dng thit b ct lt kiu a, thng ng.

QUY TRNH CB CHIP POTATO_DH08VT

12

BQCB RAU QU

ThS. Lm Thanh Hin

Hnh 7. my ct lt

Hnh 8. Khoai ty ct lt

7. Chn 7.1. Mc ch
- nh ch cc qu trnh sinh ha xy ra trong khoai ty, gi mu ca khoai ty khng hoc t b bin i. Di tc dng ca enzyme peroxidase, polyphenoloxidase, khoai ty thng xy ra qu trnh oxy ha to thnh flobaphen c mu en. Chn, hp, un nng s lm cho h thng enzyme b ph hy nn nguyn liu s khng b thm en. - Gim t l tn tht nguyn liu v nng cao hiu sut ch bin: qu trnh chn, hp lm cho tinh bt b h ha, gip nguyn liu n hi, kh gy v. - Lm gim lng vi sinh vt bm trn b mt ca nguyn liu: Mc d x l nhit khng cao lm, vi thi gian khng di, nhng c th tiu dit mt s vi sinh vt km chu nhit bm trn b mt nguyn liu. - Gim s sn sinh ra acylamide trong qu trnh chin do n s ra tri mt lng ng trn b mt lt khoai ty.

7.2. C ch
Hp cht polyphenol l nhng cht trong phn t c vng benzene, trong c 2 hoc nhiu nhm hydroxyl (-OH). Polyphenol cn c gi l hp cht phenolic l nhm cht tn ti trong thc vt (rau qu) c vai tr quan trng trong nu ha bi v chng l cht nn trong phn ng nu ha c enzyme.

QUY TRNH CB CHIP POTATO_DH08VT

13

BQCB RAU QU

ThS. Lm Thanh Hin

Cc c cht phenol trong khoai ty: chlorogenic acid, caffeic acid, catechol, DOPA, p cresol, p-hydroxyphenyl propionic acid, p-hydroxyphenyl pyruvic acid, m cresol, acid clorogenic. Phn ng to mu do enzyme: Phn ng oxy ha kh : polyphenol + O2 Orthoquinon (enzyme polyphenoloxydase). Sau l phn ng ngng t: n (orthoquinon) Flobaphen( mu nu) Cc phn ng ny u xy ra di tc dng ca oxy khng kh. Enzym xc tc cho phn ng nu ha: Polyphenoloxydase l metaloenzym cha 0.2% Cu trong phn t. Polyphenoloxydase ch hot ng trong pH t 5 8.

7.3. Phng php

Thit b chn thng l dng bng ti, khoai ty theo bng ti n bn nc nng v ngp trong bn. Thi gian bng ti lu li trong nc s tng ng vi thi gian chn l thuyt a ra. Chn trong dung dch CaCl2 (nng 0.1%) 80oC/ 3 5 pht (lm gim 64 72% acrylamine). Ngoi ra, Ca s lm tng cng ca lt khoai ty.

8. Sy s b 8.1. Mc ch
- Gim hm lng nc trong nguyn liu v rt ngn thi gian chin. - Gim hm lng du trong giai on chin chn khng. - Tng gi tr cm quan cho sn phm: cu trc gin, xp.

8.2. Phng php

Nhit sy: 60 62 oC, sy cho n khi sn phm t m 60%. Chiu dy ca lp khoai ty trn khay khong 20 mm, xp ln xn tng din tch b mt. Khay sy lm bng nhm c c l, cng c th lm mt khay bng tre na an, kch thc l 10 mm x 10 mm. tng hiu sut sy, c th hong lt khoai ty cho se lp mt ri xp ln khay sy. Giai on u ca qu trnh sy, nhit cung cp ch yu l lm nng lt khoai ty. Khi nhit lp b mt tng dn t ti nhit bay hi th lng m b mt lt thot ra rt mnh. Qu trnh bay hi lp b mt xy ra ng thi vi qu trnh chuyn dch m t trong lng vt liu ra lp b mt. Nhit dn dn tc dng su vo pha trong lng lm cho nhit pha trong ca lt khoai ty tng ln, thc y thm qu trnh chuyn dch m t
QUY TRNH CB CHIP POTATO_DH08VT 14

BQCB RAU QU

ThS. Lm Thanh Hin

trong lng vt cht ra lp b mt. Cc cht ho tan di chuyn theo nc t bn trong ra b mt bn ngoi sn phm. Qu trnh bay hi nc lm c c cc cht ho tan b mt, kt hp vi nhit cao ca khng kh hnh thnh lp v cng, n nh cu trc ca sn phm.

9. Chin 9.1. Phng php

S dng thit b chin chn khng. Khi du si, nguyn liu c cho vo khay, qua ca np liu, khay cha vt liu s c nhng vo trong du nh b phn nng h khay. Vt liu c chin cho n lc t yu cu v ly ra nh b phn nng khay. Chin 120 160 oC trong 5 20 pht, thay i ty kch thc, dy lt khoai ty, nhit l chin v lng nguyn liu a vo chin. Khoai ty cho vo chin phi ng u v ngp hn trong du. Lp nguyn liu phi thp hn mt thong ca du t 5 10 cm. Trong qu trnh chin phi kim tra cht lng ca du. Ch s acid ca du ln hn 4 th phi thay du, nhng nu cha c mi i kht, mu cha ti sm th c th tip tc chin nhng khng cho php ch s acid vt qu 5.

Hnh 9. Thit b chin chn khng

QUY TRNH CB CHIP POTATO_DH08VT 15

BQCB RAU QU

ThS. Lm Thanh Hin

xc nh thi im ngng chin th ta da vo hnh thc bn ngoi, mi v sn phm v chin. Trong nh gi chin, ngi ta nh gi bng 2 chin: chin biu kin v chin thc t. chin biu kin: ch t l nguyn liu gim i sau khi chin so vi nguyn liu trc khi chin. c xc nh theo cng thc:

Vi A: khi lng nguyn liu trc khi chin (kg). B: khi lng nguyn liu sau khi chin (kg). chin biu kin c dng kim tra hoc tnh ton cc ch tiu, nh mc kinh t k thut v tnh nng sut thit b. rn thc t: ch lng nc bay hi trong nguyn liu sau khi chin. chin thc t bng tng chin biu kin vi lng du thm vo nguyn liu.

Vi m: t l du ht vo sn phm (%). chin thc t ch c s dng trong cc qu trnh tnh nhit. chin biu kin lun thp hn chin thc t v trong khi chin mt phn nc bc hi nhng nguyn liu li ht mt phn du chin vo. Lng du thm vo sn phm khong 7 13%. chin biu kin trung bnh 30 53%. chin thc t trung bnh 41 64%.

9.2.
-

Cc yu t nh hng n qu trnh chin chn khng

Cht lng ca nguyn liu Cc thng s cng ngh: cc thng s cng ngh c k n bao gm: p sut, nhit

, kch c lt, chnh lch hm m, s vn chuyn nguyn liu trong thit b chng thng ph thuc ln nhau v u c nh hng n thi gian chin. p sut nhit : y l hai yu t ph thuc tuyn tnh vi nhau. p sut cng thp, nhit bc hi cng s thp, do s hn ch cc tc ng ca nhit cao ln sn phm nh lm bin tnh vitamin, sm mu, gim mi sn phm. c bit, trong iu kin chin chn khng, lng khng kh trong thit b khng nhiu nn trnh c cc phn ng oxy ha du, ko di uoc thi gian lm vic ca du.
QUY TRNH CB CHIP POTATO_DH08VT 16

BQCB RAU QU

ThS. Lm Thanh Hin

m: bao gm m u v m cui ca nguyn liu sn phm, s chnh lch Kch thc cc lt khoai ty: kch thc cng mng th thi gian chin s cng ngn.

m trong du v trong nguyn liu. Tuy nhin, vn quan trng nht ca kch c l s ng u. Kch c cng u th sn phm cng ng nht. Phng thc trao i nhit: ty thuc vo phng php trao i nhit l dn nhit hay Lng cn trong du: nu lng cn trong du qu nhiu s to nn nhng mnh kht nh bm ln trn b mt ca sn phm. i lu nhit s nh hng n thi gian v ng u ca ton khi khi tng nhit .

9.3. Nhng bin i trong qu trnh chin

Qu trnh chin l qu trnh gia nhit m cht ti nhit l du m. Trong qu trnh chin din ra qu trnh truyn nhit v hai qu trnh truyn khi: s di chuyn ca nc t trong nguyn liu ra ngoi v s thm thu ca du vo trong nguyn liu. ng lc ca hai qu trnh trn l s chnh lch nhit m gia mi trng du v nguyn liu.

9.3.1. Bin i ca nguyn liu

Khi cho khoai ty vo trong du, cc phn t du s di chuyn vo bn trong cc mao qun nh ca nguyn liu nh p sut mao dn. Lng du ny gp phn lm tng nhanh nhit ca lt khoai ty v lm suy yu lin kt hydro ca nc vi cc phn t ho nc, gip cho s tch nc xy ra d dng v trit hn. Di tc dng ca nhit , nc t do trong khoai ty s thot ra. Tc bc hi nc v tc thm thu du s nh hng n hnh dng, kch thc ca sn phm. Khi nc bc hi s lm tng th tch t ca t bo, nguyn liu s trng n. Nu tc thm du nhanh, kp thi chim ch lng nc b bc hi th sn phm cui s n hn v gin xp. Nu tc thm du chm, sn phm cui s gim th tch, gin cng, t xp. Khi chin chn khng th hai qu trnh ny c tc xp x nhau nn sn phm cui thng t thay i v kch thc, gin tt, xp. Nhit lm th tch t bo tng, nc thot ra lm tng nng cht kh, cu trc t bo b ph hy, du thm vo trong t bo . Protein Protein trong nguyn liu b ng t to thnh khung chc, du s chim dn v tr nc trong cc khung ny, protein chuyn thnh dng ht ri, ri phn hy thnh dng bng. Khi
QUY TRNH CB CHIP POTATO_DH08VT 17

BQCB RAU QU

ThS. Lm Thanh Hin

ta ly tm tch du ra, du thot ra v khong gia cc khung ny l khng kh to ra gin, xp cho sn phm. Nhng nu chin nhit cao trong thi gian di, cc protein mt tnh tan, cc phn t protein cha S b ct t gii phng H2S, acid amin b phn hy to NH3 sn phm tr nn b, km gin, d gy. S ng t ca protein bt u nhit 30 35oC (khong 30%), v tc tng dn theo nhit , nhit 60 65oC th 90% protein b ng t. Do , khi chin chn khng lng nc bc nhanh ngay khi lng protein cha b ng t hon ton thnh khung chc, kh nng trng n ca nguyn liu tng, gin xp ca sn phm tt hn. V do p sut thp nn du si nhit thp, lng protein b phn hy thp do sn phm t b gy. Mt khc, nh khung protein gin n ln nn qu trnh ly tm tch du s d hn. V vy, khoai ty chin s t bo hn, t c hi hn.
Glucid

Glucid b bin i, ng v tinh bt lp b mt b caramel ha. Protopectin b thy phn thnh pectin ha tan, lm khoai ty tr nn mm (mc tng i). Phn ng Maillard xy ra to mu, mi, hng v cho sn phm, mt s sn phm ph, trong c acrylamide. Chlorophyll Chlorophyll chuyn thnh pheophytin, caroten t b phn hy, nhng li tan nhiu trong du nng lm cho du c mu da cam. Cc cht hu c ha tan v cc vitamin ha tan trong cht bo u chuyn vo du. Vitamin B1, B2 tn tht t. Vitamin C b ph hy 7 18%. Cc ester v cc cht thm bay hi cng b tn tht khi chin.

9.3.2. Bin i ca du chin

Trong qu trnh chin, do tc dng ca nhit cao v thi gian di, do tc dng ca nc thot ra t nguyn liu v do s ha ln cc cht glucid, protid, lipid, to thnh nh tng, do tip xc vi khng kh trn mt thong v vi mt truyn nhit nn du b bin tnh. - Khi chin nht ca du tng do cc cht dinh dng trong nguyn liu dch di chuyn ra ngoi nn du b xm mu. Du s b thy phn (nhit ), oxy ha (nhit , lipooxydase, lipase) v polymer ha (nhit ). - nhit cao, du tip xc vi hi nc v oxy nn b thy phn v oxy ha thnh acid bo, glyceril, ri thnh cc cht peroxide, aldehyde, cetone (c mi i kht) v acrolein
QUY TRNH CB CHIP POTATO_DH08VT 18

BQCB RAU QU

ThS. Lm Thanh Hin

(l cht lng, c, khi rn bc thnh khi xanh thot ra trn mt thong ca du lm cay mt) theo s sau:
Du glycerin + acid bo

acrolein

peroxide

aldehyde, cetone

Hin nay, bin php ch yu chng hin tng h hng du trong khi rn l duy tr du rn trong l rn vi thi gian ngn nht. Ngi ta cn chng oxy ha du bng cch cho cht chng oxy ha vo du rn. Bng 2. Cht chng oxy ha cho php s dng TN GI TN CHT CHNG OXY HA Liu lng c th chp nhn (mg/kg th trng/ngy) E 300 E 301 E 302 E 303 E 304 E 306 E 307 E 308 E 309 E 310 E 311 E 312 E 320 Acid L-ascorbic L-ascorbat Na L-ascorbat Ca Acid diacetyl 5,6-L-ascorbic Acid palmityl 6-L-ascorbic Cht chit t nhin giu tocopherol Alpha-tocopherol (tng hp) Gamma-tocopherol (tng hp) Delta-tocopherol (tng hp) Propyl Gallate Octyl Gallate Dodcyl Gallate Butylhydroxyanisole (BHA) 0 0,5
19

Khng gii hn

Khng gii hn

0 0,5

QUY TRNH CB CHIP POTATO_DH08VT

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E 321

Butylhydroxytoluen (BHT)

0 0,5

V mt sinh hc, trong iu kin chn khng do nhit khng qu cao nn cc enzyme v vi sinh vt vn c kh nng hot ng. Tuy nhin, sn phm cui cng c m thp (di 4%) nn nu bo qun tt, khng sn phm ht m li th enzyme v vi sinh vt cng khng th pht trin c. Acrylamide Acrylamide c cng thc ha hc l C3H5NO, theo danh php IUPAC l prop 2 enamide. Tinh th rn, khng mi, tan trong nc, ethanol, ether v chloroform. Nu iu kin bnh thng phn hy thnh amonia, nu nhit cao th sinh ra CO, CO2 v cc oxit nit. Hu ht acrylamide c s dng tng hp polyacrylamide, x l nc thi, gel electrophoresis (SDS PAGE), sn xut giy, ch bin qung, vi. Mt s c s dng trong sn xut thuc nhum v mt s monomer. Acrylamide cng c tm thy khi ch bin thc phm giu tinh bt v c xem l tc nhn gy ung th. N c pht hin ra trong thc phm vo 4/2002 bi cc nh khoa hc Thy in khi nghin cu cu trc ha hc ca tinh bt trong khoai ty chin, bnh m nng (hm lng sinh ra ph thuc vo nhit ). Nhng n khng c trong thc phm nu chn, hp, luc v thc phm khng gia nhit. Acrylamide sinh ra t phn ng Maillard do asparagine phn ng vi cc loi ng kh c trong nguyn liu nh glucose, fructose, nhng ch yu l glucose trn 120 oC (248
o

F). lng acrylamide sinh ra trong thc phm ch yu xut hin trn c ph (54%), khoai Th nghim trn chut thy rng acrylamide l nguyn nhn gy ung th, liu cao n

ty chin (12%), bnh m nng (9%). tng khi u h thn kinh, mng bng, tuyn gip, tuyn v, t cung, m vt. Kt qu th nghim c 10% chut b ung th. Phng php lm gim hm lng acrylamide - Khng tn tr khoai ty di 8 oC (46 oF), nu tn tr 4 oC (39 oF) th hm lng ng kh s tng ln nhanh chng do khi chin acrylamide s sinh ra nhiu hn.

QUY TRNH CB CHIP POTATO_DH08VT

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- S dng nhng ging khoai ty t hoc khng sinh ra acrylamide (ging c hm lng ng thp), chn khoai ty trc khi chin ly bt mt phn ng trn b mt khoai ty. - Cho asparaginase vo khoai ty trc khi chin n thy phn bt mt phn asparagine. Ngm khoai ty trong CaCl2 c th gim lng acrylamide hnh thnh n 95% m khng nh hng n cht lng sn phm. Tng t, ion Na cng c kh nng gim lng acrylamide hnh thnh n 50% (Gkmen and enyuva, 2007). - Cc nh khoa hc thuc t chc Simplot Plant Sciences, Hoa K thnh cng trong vic ngn s biu hin ca cc gen chu trch nhim hot ha con ng asparagine synthase trong c khoai ty. Cc dng khoai ty bin i gen nh vy th hin mc asparagine t do gim gp 20 ln. Sn phm thng qua ch bin c x l nhit ca dng khoai ty ny cha hm lng acrylamide gim 95% so vi ging khoai ty bnh thng. Ch , trong ngnh cng nghip ch bin thc phm thng s dng silicon lm cht c ch bt trong cc cht bo khi chin rn ngp m nhng nh vy s lm acrylamide sinh ra tng gp i bnh thng. Thng 6/2002 WHO v FAO a ra liu lng khuyn co an ton i vi tc ng ca acrylamide ln h thn kinh l 0.5 mg/ kg th trng/ ngy ( iu c ngha l mi ngy chng ta c th n 13 kg khoai ty chin hoc ung ~ 86 lt nc mn hoc n 29 kg khoai ty nng) nhng cha a ra liu lng khuyn co an ton i vi tc ng ca acrylamide ln kh nng gy ung th.

10. Tch du v lm ngui 10.1. Mc ch

Loi b lng du d tha c trn b mt sn phm, hn ch ti a kh nng du b oxi ha trong qu trnh bo qun lm mt gi tr cm quan ca sn phm.

10.2.

Phng php

C th dng sng phn ly hay ly tm tch du

QUY TRNH CB CHIP POTATO_DH08VT

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Hnh 10. Thit b ly tm tch du Trn roto ca my li tm c khoang cc l nh. Khi rto quay cc lt khoai ty s b gi li trong cc l, du tha s b vng ra v thot ra ngoi thong qua lp mng. Tc quay cng nhanh, du c tch ra cng nhanh.

11.Trn gia v 11.1. Mc ch

Trn u khoai ty vi mui v cc thnh phn gia v mong mun, to hng v c trng cho sn phm cui cng.

11.2.

Phng php

Sau khi tch du, lm ngui, cc lt khoai ty cng vi hn hp cc gia v c a vo thit b trn c hnh trng. Trng xoay vi tc chm, trn thnh trng c cc g cn s trn u tt c cc thnh phn.

QUY TRNH CB CHIP POTATO_DH08VT

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ThS. Lm Thanh Hin

12.ng gi 12.1. La chn bao b

Bao b l yu t rt quan trng, n nh hng n thi hn s dng v cht lng ca sn phm sau khi ch bin. Khoai ty chin l sn phm d b oxy ha, cn gi c gin sau khi chin. Chnh v nhng c im m bao b cha khoai ty chin cn phi p ng c cc yu cu: khng thm kh, hn ch nh sng, khng thm hi nc. p ng ng thi tt c cc yu cu trn, ngi ta dng loi mng kp gm 2 n 4 lp.

OTR: Oxygen Transmision Rate MVTR: Moisture Vapour Transmision Rate Hnh 12. Mt s loi bao b dng cho chip potato Trong mng polymer c c tnh bn c hc, d to hnh, thun li cho vic in n c t ngoi cng. Cc loi mng polimer thng c s dng l PP (polypropylene), OPP (oriented polypropylene) hay EVA (Ethylene Vinyl Acetate), BOPP (Biaxially Oriented Polypropylene) Ngoi ra ngi ta c th bc thm 1 lp surlyn ngoi cng, y l 1 lp nha trong sut c tnh nng tt v chu va chm, try xt, s mi mn ha hc.

QUY TRNH CB CHIP POTATO_DH08VT

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Hnh 13. Cu trc bao b 2 lp

Hnh 14. Cu trc bao b 4 lp

Tip theo c th dng thm lp HDPE (High Density Polyethylene) hay LDPE (Low Density Polyethylene) tng cng kh nng chng trao i m (mng ny c c tnh chng thm hi nc rt tt nhng chng thm kh km). Lp ny cn c kh nng chu nhit khi hn ghp. Lp trong cng l lp m kim loi. Lp m kim loi gip ngn cn nh sng v oxygen i vo, hn ch qu trnh oxy ha cho sn phm. C th s dng cc loi nh met BOPP (Metallized BOPP), met OPP (Metallized OPP). Ngi ta thy rng nu ch dng mng polymer (khng c lp kim loi) th thi gian bo qun ca chip potato ch khong 8 10 tun so vi trn 26 tun khi dng thm mt lp trng kim loi

QUY TRNH CB CHIP POTATO_DH08VT

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The containers are round and the body (side walls) is made of PE coated foil laminated spirally wound paper. The top and bottom ends of the containers may be made from metal or plastic. The bottom may also be made from PE coated foil laminated paper. An aluminium pull-tab top and re-closable plastic lid on the container form a complete pack. A new process has recently been developed for composite packs, wherein the main body comprises of a composite material consisting of a light-weight high impact core of expanded polystyrene in the thickness range of 0.6 to 1.2mm. Externally the core is coated with a plastic film. The inner face is coated with a plastic film or a combination of film and aluminium foil, the function of these materials is to ensure optimum barrier properties against moisture, oxygen etc. A wide choice of films such as Polyester, PVDC or EVOH is available. The base, the lid and the snap-on re-closable caps are generally moulded from High Impact Polystyrene (HIPS) coated with polyester or other films to enhance the barrier properties. The base is solid moulding, whereas the lid incorporates a membrane which when pierced gives access to the product.
Ngoi cc film, chip poatato cn c ng gi trong cc lon hnh tr. Lon ny c lm t PE trng c trn v c th (bc tng bn) c lm bng l trng PE p giy spirally vt thng. Kt thc trn v di ca cc container c th c lm t kim loi hoc nha. Pha di cng c th c lm t giy trng PE foil p. Mt nhm ko tab trn v np nha ti closable v hnh thc cha mt gi hon chnh. Mt qu trnh mi gn y c pht trin cho gi tng hp, trong c th ch yu bao gm mt loi vt liu composite bao gm mt li nh tc ng ca polystyrene QUY TRNH CB CHIP POTATO_DH08VT 25

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ThS. Lm Thanh Hin

m rng trong phm vi dy t 0,6 n 1.2mm. Bn ngoi li c bao ph vi mt b phim nha. Mt bn trong c bao ph vi mt b phim nha hoc mt s kt hp ca b phim v l nhm, chc nng ca cc ti liu ny l m bo tnh cht ro cn ti u chng li m, oxy ... Mt s la chn rng ri ca cc b phim nh Polyester, PVDC hoc EVOH c sn. Cc c s, np v snap-closable m li thng c c t Polystyrene tc ng cao (HIPS) ph polyester hoc cc b phim khc tng cng cc tnh cht ro cn. C s vng chc c, trong khi np kt hp mt mng khi m cho php truy cp n sn phm.

12.2.

K thut ng gi

Sn phm c ng gi trong mi trng kn, v trng. m bo iu kin k kh cho sn phm, ngi ta bm vo bao cha sn phm cc loi kh tr, thng dng nht l CO2 v N2. Ngi ta chng minh vic bm kh tr ny lm tng thi gian s dng cuo chip potato (bm kh Nitrogen lm tng thi hn s dng t 60 ngy (khng c N2) ln 120 ngy (Anon., 1988). Ngoi ra, lng kh ny cn gip cho bao b cha sn phm lun cng phng, t hn ch c nh hng ca cc tc ng c hc.

Hnh 15. Thit b ng gi

III. Ti liu tham kho

1. Jaspreet Singh and Lovedeep Kaur, Advances in Potato Chemistry and Technology, 2009.

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2. E. Choe and D.B. Min, Chemistry of Deep-Fat Frying Oils, 2007, Journal of food science. 3. M.K. Krokida, V. Oreopoulou, Z.B. Maroulis, D. Marinos-Kouris, Color changes during deep fat frying, 2001, Journal of food engineering. 4. Franco Pedreschi, Claudia Cocio, Pedro Moyano, Elizabeth Troncoso, Oil distribution in potato slices during frying. 5. C. Granda, R.G. Moreira and S.E. Tichy, Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying, 2004, Journal of food science. 6. John R. Wagner, Multilayer flexible packaging, 2010, Elsevier Inc. 7. William F. Talburt, M.S. and Ora Smith, Potato processing, Ph.D. 1967 8. Cc trang web: http://wiki.answers.com/Q/What_is_OPP http://dianyixiupin.en.made-in-china.com/product/focxdJTHOsVn/ChinaAutomatic-Potato-Chips-Packing-Machine-VFS7300FS-.html http://www.answers.com/topic/potato-chips http://www.eng.buffalo.edu/Courses/ce435/Food/PolymersProject.htm http://www.potatoesusa.com/products.php?sec=Chip-Stock%20Potatoes http://www.fao.org/Wairdocs/X5434E/x5434e0h.htm http://en.wikipedia.org/wiki/Acrylamide http://thuocbietduoc.com.vn/anh-dep-1056-1-11/khoai-tay-chien-khong-gay-ungthu-vu.aspx http://thitruonghcm.net/index.php?option=com_content&view=article&id=13946:khoai-tay-ran-lays&catid=397:th-trng-tieu-dung&Itemid=231 http://scialert.net/fulltext/?doi=ajft.2011.72.79&org=10 http://baigiang.violet.vn/present/show/entry_id/5860309 http://www.slideshare.net/KimUynV/may-che-bien-thuc-pham

Advances in food research

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