Thit k phn xng sn xut ko mm CHNG 1. 1.1.

Kh nng tiu th sn phm ko :

GVHD : Trn Th Thu tr LP LUN KINH T

Ngnh bnh ko l mt trong nhng ngnh c tc tng trng n nh (khong 2%/nm). Dn s pht trin nhanh khin nhu cu v bnh ko cng tng theo. Hin nay khu vc chu Thi Bnh Dng l khu vc c tc tng trng v doanh thu tiu th bnh ko ln nht th gii (14%) trong 4 nm t 2003 n 2006 tc khong 3%/nm. Nhng nm gn y, cng vi s pht trin ca nn kinh t v s gia tng trong quy m dn s vi c cu tr, bnh ko l mt trong nhng ngnh c tc tng trng cao v n nh ti Vit Nam. Ngoi ra, dn s vi quy m ln, c cu dn s tr, t l dn c thnh th tng kh cng khin cho Vit Nam tr thnh mt th trng tim nng v tiu th hng lng thc thc phm trong c bnh ko. Theo c tnh ca BMI, sn lng bnh ko ti Vit Nam nm 2010 s t khong 100.400 tn. D kin tng trng v doanh s nm 2011 l 10%, cao hn so vi con s 5,43% v 6,12% ca nm 2009 v 2010. S thch v xu hng tiu dng sn phm ko trong nc: Cc mt hng mt hng bnh ko sn xut trong nc ang c ngi dn a dng nhiu hn. Cc phong tro ng h, khuyn khch dng hng Vit Nam c tuyn truyn, qung co rng ri tc ng mnh n xu hng tiu dng ca nhn dn. S chuyn bin trong thc v xu hng tiu dng, ng h hng trong nc cng vi cc knh phn phi ngy cng thun tin, sn phm bnh ko ni v th cng c tiu th nhiu hn bi chnh khch hng Vit. Ngoi ra, hng lot nhng lm xm xung quanh vic bnh ko ngoi dm, bnh ko mc ngoi cht lng kh kim chng, khng m bo cht lng trn lan, khin ngi tiu dng quay lng vi nhng sn phm bt mt nhng kh kim chng. V pha mnh, cc doanh nghip trong nc ch ng nng cao v th cnh tranh v tm li gii cho bi ton v cht lng, xut x, vn v sinh an ton thc phm ca bnh ko ngoi m ngi tiu dng ang e ngi bng chnh s u t nghim tc, to bc t ph cho cht lng, mu m bao b v a ra nhiu sn phm mi phc v th trng. Thm vo bnh ko nc ngoi hu ht gi u rt cao so vi hng Vit, trong khi cht lng ch tng ng hng ni . 1.2.Tim nng ca th trng ko : Sn lng bnh ko ti Vit Nam nm 2008 vo khong 476.000 tn, n nm 2012 s t khong 706.000 tn; tng gi tr bn l bnh ko th trng Vit Nam nm 2008 khong 674 triu USD, nm 2012s l 1.446 triu USD. T l tng trng doanh s bn l bnh ko th trng Vit Nam trong giai on t nm 2008-2012tnh theo USD c tnh khong 114,71%/nm, trong khi con s tng t ca cc nc trong khu vc nh Trung Quc l 49,09%; Philippines 52,35%; Indonesia64,02%; n 59,64%; Thi Lan 37,3%; Malaysia17,13%(ngun: Bo kinh t Vit Nam).Vit Nam l mt th trng tim nng vi tc tng trng cao (10-12%) so vi mc trung bnh trong khu vc (3%) v trung bnh ca th gii (1-1,5%). Nguyn nhn l do mc tiu th bnh ko bnh qun ca Vit Nam hin nay vn kh thp (1,8kg/ngi/nm) so vi trung bnh ca th gii. 1.3.Tng trng kinh t v c im kinh t Vi mc tng trng kinh t tng i n nh, mc tng lng u n, lm pht c duy tr mc 8% th nhu cu v thc phm ni chung v bnh ko ni ring vo cui nm 2011 v

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cc nm sau s c xu hng tng. Thm vo , ch s nim tin tiu dng tng dn cng l mt yu t cho thy ngi tiu dng s mnh tay chi tiu hn.

Hnh 1.3.1: Mc tng trng kinh t ca Vit Nam (Ngun: Nielsen Vietnam Grocery Report August 2010)

Hnh 1.3.2: Mc tiu th ko (Ngun: Nielsen Global Online Survey 2007-2010) Dn s vi quy m ln, v c cu dn s tr khin cho Vit Nam tr thnh mt th trng tim nng v tiu th hng lng thc thc phm trong c bnh ko. Theo bo co ca ACNelsel thng 8/2010, 56% dn s Vit Nam tui di 30 c xu hng s dng nhiu bnh ko hn cha ng h trc kia. Ngoi ra, thi quen tiu dng nhiu bnh ko ti thnh th trong khi t l dn c khu vc ny ang tng dn ln (t 20% ln 29,6% dn s) c th khin cho doanh s th trng bnh ko tng trng mnh trong thi gian ti. 1.4.Phn tch SWOT ngnh Bnh ko 1.4.1.im mnh (Strengths): - Lc lng lao ng di do vi chi ph nhn cng thp

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- Ngi tiu dng Vit Nam, c bit l nhm khch hng tr, thu nhp cao rt thch dng cc sn phm c nhn hiu ni ting. Chnh v vy cc sn phm bnh ko nu c hu thun bng chin lc u t v khuych trng rm r s c th nhanh chng thm nhp c vo th trng trong nc. - Khch hng cc th ln nh H Ni, TP H Ch Minh c kh nng tip nhn thng tin v sn phm mc cao 1.4.2.C hi (Opportunities): - Vic gia nhp vo WTO nm 2007 c th s em li nhiu li ch cho cc nh xut khu do cc nc bn hng d b dn cc ro cn thng mi i vi Vit Nam. - Vit Nam ang c nhng bc hi phc kinh t kh n nh; tng trng GDP n nh; lm pht c duy tr mc 8% c th s lm tng chi tiu ca ngi dn ni chung, v chi tiu cho bnh ko ni ring. - C hi mua bn, st nhp hoc u t vo cc doanh nghip bnh ko c c phn ha - Ngi dn c xu hng tiu dng sn phm sn xut trong nc - Th trng tiu dng ni a ln c tim nng tng trng cao, nhiu c hi xut khu - Thu nhp ngui dn ngy cng tng v s thay i trong xu hng tiu dng ang din ra mnh m, c bit ti khu vc thnh th lm tng nhu cu tiu dng sn phm snacks, v cc loi bnh ko cao cp 1.4.3.Thch thc: - Cc doanh nghip nh, tim lc ti chnh yu kh c th chng trong mi trng cnh tranh ngy cng khc lit do vic gia nhp WTO mang li. - Gi bt m v ng ang c xu hng tng vo cui nm 2010 v u 2011 do ngun cung hn ch, iu ny s lm tng gi thnh sn phm. Gi thnh sn phm tng nhanh trong khi gi bn sn phm ch tng chm s nh hng n tnh hnh li nhun ca cc doanh nghip. - VND c xu hng ngy cng gim gi nn s c nhng tc ng nht nh n gi thnh sn phm do phi nhp khu mt s nguyn vt liu u vo nh bt m, ng, hng liu, v mt s cht ph gia khc. 1.5.Trin vng pht trin ngnh 1.5.1.Trin vng v doanh s v sn lng bnh ko trong thi gian ti Theo c tnh ca BMI, sn lng bnh ko ti Vit Nam nm 2008 vo khong 97.000 tn, nm 2009 l 99.100 tn n nm 2010 s t khong 100.400 tn. D kin tng trng v doanh s nm 2011 l 10%, cao hn so vi con s 5,43% v 6,12% ca nm 2009 v 2010 (2 nm ny tng trng thp nht l do tc ng ca cuc khng hong ti chnh ton cu).

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Hnh 1.3.3: Doanh s v tng trng v doanh s bn hng ngnh bnh ko (Ngun: BMI report)

Hnh 1.3.4: Sn lng v tng trng v sn lng ngnh bnh ko (Ngun: BMI report) Bn cnh tiu dng trong nc, trin vng xut khu bnh ko cng kh sng sa trong thi gian ti. Theo s liu thng k, kim ngch xut khu bnh ko v cc sn phm t ng cc ca Vit Nam thng 6/2010 t gn 28,42 triu USD, chim 0,4% tng kim ngch xut khu cc mt hng trong thng, tng 9,29% so vi thng trc, tng 28,53% so vi cng thng nm trc, nng tng kim ngch xut khu bnh ko v cc sn phm t ng cc 6 thng u nm ln gn 151,74 triu USD, chim 0,39% tng tr gi xut khu, tng 17,34% so vi cng k nm trc. 1.5.2.Trin vng v gi bnh ko C th thy rng, gi bnh ko ti Vit Nam t bin ng thng xuyn nh cc sn phm khc m thng c gi c nh trong mt thi gian t 3-6 thng, v c xu hng tng ln ch rt him khi gim xung. Trong bi cnh gi cc nguyn vt liu u vo ch yu l ng v bt m c xu hng tng cao vo cui nm v u nm sau, cng vi mt s yu t khc nn nhiu kh nng gi bnh ko v Tt Nguyn n s tng t 10-15%. 1.6.La chn nng sut : Nng sut cu phn xng sn xut ko mm : 2000 Kg/ngy. Nguyn Vn T Trang 8

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1.7.La chn a im xy dng nh my/phn xng : Phn xng sn xut ko mm c chn xy dng ti khu cng nghip Bin Ha I, ti ng Nai. V tr : Phng An Bnh, TP.Bin Ha, ng Nai. Din tch tng th : 335 ha C v tr thun li : khu cng ngip Bin Ha I l mt trong ba khu vc tam gic kinh t ln ca nc ta (TP.HCM - ng Nai - Vng Tu). Mt mt gip Quc l 1A, tuyn giao thng huyt mch Bc Nam v im giao l gia ng Nai - TP.HCM - Vng Tu. - Cch thnh ph Bin Ha 5 km. - Cch thnh ph H Ch Minh 25 km v pha ng Bc. - Cch Sn bay quc t Tn Sn Nht 30 km. - Cch Cng Ph M 44 km. - Cch Cng Si Gn 30 km. - Cch Cng Cogido v cng ng Nai 2 km. - Cch Ga Si Gn 28 km. Giao thng : ng giao thng v ng ni b hon chnh, mt ng thm b tng nha vi ti trng (H30 - 30MT/cm2). Cp in : hai trm my bin p 40 MAV t mng li in quc gia. Cp nc : cng sut cung cp nc 25.000 m3/ngy m Thng tin lin lc : Bu in khu cng nghip Bin Ha vi mng thng tin IDD hin i v cc dch v bu chnh khc sn sng p ng nhu cu ca nh u t nh cung cp dch v VoIP, ADSL X l nc thi : hin ti nc thi ti khu cng nghip Bin Ha I c thu gom v trm bm v a v x l ti nh my x l nc thi ti khu cng nghip Bin Ha II. Ph x l nc thi : 0,28 USD/m3 (cha bao gm VAT).

CHNG 2
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2.1.i cng v ko : 2.1.1.Lch s v ko Vic sn xut ko c t thi Ai Cp c i cch y khong 3500 nm. Cuc khai qut ca Herculaneum cho thy c nhng phn xng ko vi rt nhiu dng c tng t vi nhng th m chng ta s dng sn xut ko ngy nay. Cc chng c cho thy hu ht ko trong thi Ai Cp c c sn xut bng mt ong, cn n hay Trung Hoa c th s dng cc loi ng thu c bng cch cho bc hi mt cch s si cc loi nc ct tri cy. Nh ma c trng ngy cng ph bin, vo th k th 7 vic pht trin ng ma ra i ti Persia. n th k th 13, nh con ng bin pht trin, ma c trng lan rng t vng a Trung Hi n cc nc Chu M La Tinh n Chu . Sau ma c trng khp cc nc trong vng nhit i v cn nhit i. Cho mi n th k th 16 nh thng mi ho vic ch bin ng nn ko mt tr nn ngy cng ph bin. Ri dn dn, bn cnh nguyn liu truyn thng l ng lm ko, hng lot nguyn liu khc c pht hin lm cho ko ngy cng tr nn phong ph v chng loi, c th k n nh cacao cng vi ng dng sn xut scla hay thm sa sn xut scla sa. B v sa cng vi ng lm ko caramen, ri sau l cc loi ng kh, mch nha cng cc cht to bt v to nh, cc cht n nh bin ko t th cng tr thnh khoa hc. Bn cnh cc dy chuyn cng ngh mi ra i gip cho vic sn xut c th din ra mt cch lin tc v t ng ho. Tt c cc yu t trn thit lp nn mt cng ngh sn xut ko hin i v ph bin trn khp th gii m chng ta c thy nh ngy nay. Theo quan dim khoa hc hin i, ngy nay ta c th hiu ko l mt t v mt k thut dng xc nh mt hn hp ng saccharose v mch nha c nu nht cao, kt qu l thu c mt khi hn hp mang cc tnh cht c trng sau: V mt cm quan, khng thy cc ht tinh th ng. m cn li thp vi m cn bng di 30%, dn n kt qu l ko c th ht m trong khng kh. Sau khi nu, th ngoi hai thnh chnh l ng sacarose v mch nha s c thm mt lng ng kh l kt qu ca s nghch o ng trong qu trnh nu. Tuy nhin nh ngha trn khng cp c nhng tnh cht vt l c trng m cc nh sn xut ko cn phi nm bt kim sot cht lng ca sn phm. Mt s khi nim sau c th lm r hn v cu trc ko: Ko l mt th trng thi v nh hnh, qu bo ho, khng b kt tinh ca hn hp ng un si. c im cc loi ko ph thuc vo t s gia ng sacarose/mch nha v lng nc cn li trong ko. 2.1.2.Phn loi ko Ngi ta c th phn loi ko theo 2 kha: Nu phn loi theo hm lng nc th c cc loi sau: Ko cng: m < 3%. Ko mm: m 12-20%. Ko do: m 5-10 %. Trang 10

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Nu phn loi theo c trng ca thnh phn ko th cc loi ko a dng hn v ngi ta thng phn loi theo c im ny: Bng 2.2.2.1: Cc chng lai ko Nhm Ko cng Chng Ko cng hoa qu Ko cng b Ko cng tinh du Ko mm Ko mm tinh bt Ko mm aga Ko mm pectin Ko mm gelatin Ko mm albumin Ko do Ko cao su Ko m xng Ko c nhn Keo nhn bt qu Ko nhn bt ht thm Ko nhn ru Ko c nhn khc Ko scla Scla thun chut Scla c nhn Ko thuc Ko dinh dng Ko khng sinh Loi Qut, chanh, da, chui, to, nho, . . . B sa, b da, b ca cao, caf, . . . Bc h, hoa hng, hoa qu, hnh nhn, . . . Qut, chanh, nho, vi, b , . . . Qut, chanh, da, sa, . . . Qut, chanh, du, . . . Qut, du, . . . Cam, qut, da, sa, . . . Bc h, chanh, cam tho, . . . Chui, nho, bc h, . . . Qut, chanh, du, da, . . . Lc, hnh nhn, vng, . . . Ru rum, ru ut ki, ru nho, . . . S c la, b, sa, . . . Chanh, qut, chui, . . . Hnh nhn, caramen, mt qu Vitamin A, B, C . . . Penicillin, biomixin, . . .

2.1.3.Gi tr dinh dng ca ko Trong i sng hng ngy, tr em cng nh ngi ln u thch n ko v mi v hp dn ca n cng nh v b ngoi hn l h ngh ti vic n ko cung cp cht dinh dng. Tuy nhin khi ta n ko cng c ngha l cung cp cho c th mt nng lng nht nh. iu ny cn ty thuc vo thnh phn nguyn liu s dng. Cc cht dinh dng c trong ko gm: Glucid Glucid trong ko ch yu l ng. y l ngun ch yu cung cp nhit nng cho c th con ngi. C mi gam ng ta ra mt nhit lng l 4,22Kcal. Disaccharide l mt cht ngt c bn c kh nhiu trong cc loi ko tri cy. Trong ko cng, hm lng saccharose c th t 75 80%. Mt s loi ko tri cy khc ch bin t nha

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c cha nhiu maltose. D dy hp thu cht ny rt d dng, c bit tr em s dng rt thch hp. Monosaccharide cng tn ti ph bin trong ko tri cy. Thng cc loi ko tri cy c ch bin ch yu t mt tinh bt dng chuyn ha, u cha nhiu glucose v fructose. Trong mt s ko mm tri cy, hm lng monosaccharide rt cao thm ch trn 35%. Cc loi glucid khc nh pectin, tinh bt, cng c mt trong thnh phn ca ko nhng vi hm lng nh hn nhiu. Lipid Cht bo trong ko c th ln n 40% v c a vo trong ko di dng b, sa, cacao Lng nhit sinh ra ca mt n v khi lng cht bo ln gp 2 ln ca ng. Mi gam cht bo ta ra mt nhit lng l 9,3Kcal. Do n ko c cha nhiu cht bo s b p c kh nhiu nhit nng tiu hao ca c th. Nhng ngi lao ng nng nhc nh vn ng vin th thao, li my bay, bi ln, v.v. u c th dng ko c hm lng cht bo cao cung cp nhit nng. Ni chung cht bo trong ko u c nh ha mt cch y , th tch ca chng c phn tn cao lm cho c th hp thu rt d dng. Protein Protein trong ko c b sung vo thng qua cc thnh phn nh sa, cacao, Hm lng albumin trong cc loi ko tng i cao, c th b p s thiu ht ca c th ngi c v s lng ln cht lng. Albumin t lng trng trng c b sung trong sn xut ko mm. V quan im dinh dng hc, albumin ng vt c th nng cao h s hp thu ca c th i vi albumin thc vt; v th tr em trong thi k sinh trng, ph n c thai, ngi m c th dng ko cha nhiu albumin iu tit dinh dng. Vitamin v khong Trong ko tri cy c cc sinh t v cht khong cn thit cho c th nh vitamin C, cc cht khong nh canxi, photpho, st Ko tri cy l ngun b sung quan trng cc cht vi lng rt cn thit cho c th m cc ba n chnh cung cp khng y . 2.1.4.Ko mm Ko mm c sn xut t ng, mch nha cng vi cc ph liu c gi tr dinh dng cao nh b, trng, sa, v cc cht to cu trc nh gelatin, pectin, aga, Mt vi ko mm thng dng Ko b (toffee v fudge) Toffee l mt loi ko mm c sn xut t ng nu, nha, ng nghch o v b. Nu ko toffee c cho thm sa vo th sn phm c th c m ln n 8 - 9% v mt s loi sn phm ny s c gi l caramel. Toffee c th c s dng nh mt loi ko, lm nhn scla hay lm nhn biscuit. Fudge c dng gi cho mt lot cc sn phm toffee kem t loi c b mt xp cho n loi c b mt do. Lng ng v sa trong fudge cao hn trong toffee v trong qu trnh sn xut ko fudge th qu trnh kt tinh ng c y mnh. Trong fudge c th c thm nhn tri cy, cherry ngm ng, qu hch hay scla. Gum v jelly Gum v jelly bao gm cc loi ko gum mm, gum cng, gum bt, ko dy, ko ng, cc loi jelly hng tri cy, ko do hnh th, hnh bp b, ko do nhn tri cy, nhn lng, nhn st, Chng c hnh dng rt phong ph, o ko c th l ph ng, du, sp hay scla. C th to sn phm phc hp t nhiu loi ko nh fudge, mallow, nougat, hay toffee.

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Ko hi Ko hi l mt t ch chung cho cc loi ko: chew, nougat, marshmallow, foam, v pulled vi t trng 0.2 -1.0 g/cm3. Chng khc nhau v nhiu mt: dng thnh phm, thnh phn, phng thc sn xut v t trng. Chng c th c hoc khng c nhn (b, u, cherry, da). Cc loi ko hi ny c nhng bt kh trong khi ko. Khng kh l mt loi nguyn liu rt r, an ton, lm tng kch thc nhng vn gi nguyn khi lng cho sn phm, tng cm quan b mt sn phm. Ngi ta bm khng kh vo trong xir ng v nh nhng cht c bn cht protein lm khung sn gi bt kh li. Sn phm c mu sc v mi v rt a dng, c th s dng cc cht mu, mi, v t nhin hay tng hp Chewing gum L loi ko do c sn xut t cc nguyn liu chnh l gum, ng, xir bt bp (nha t bt bp). trnh su rng, ta c th s dng cc cht to ngt thay cho ng nh sorbitol, manitoli khi trong thnh phn chewing gum cn c th c cht lm trng rng. 2.2.Nguyn liu sn xut ko mm : 2.2.1.Cht ngt: 2.2.1.1.Saccharose ng saccharose rt ph bin trong t nhin, c nhiu trong ma, c ci ng hay tri tht nt, tn ti di dng tinh th nhng cng c th tn ti di dng v nh hnh nhng khng bn - Saccharose c cng thc phn t l C12H22O11. - Khi lng phn t: M = 342. - Khi lng ring ca ng d = 1.5879 g/cm3. - Saccharose c hot tnh quang hc. 20 - ng [] D = +66.50 saccharose trong mi trng axit, c bit nhit cao d b thu phn cho ra glucose v frutose. Hin tng ny gi l nghch o ng. - ng saccharose c nhit nng chy tng i cao tonc = 186-188oC. - Thng thng saccharose t ht m nhng khi un nng nhit cao (khong t 130oC) th c kh nng ht m mnh cn n 160oC th bt u cho phn ng caramen ho. - Saccharose tan tt trong nc. ho tan 25oC l 2.04 kg/kg nc, ng thi ho tan ny tng theo nhit . Bng 2.2.1.1 Nhit si ca dung dch saccharose ph thuc vo nng Nng saccharose, % Nhit si, 0C 0 100,0 10 100,4 20 100,6 30 101,0 40 101,5 50 102,0 60 103,0 70 106,5 80 112,0 90 130,0 99 160,0

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S c mt ca cc mui nh hng rt ln n s ha tan ca saccharose. Khi c mt ca cc mui KCl, NaCl th ha tan ca saccharose tng; nhng khi c mt CaCl 2 th ha tan li gim. - ngt ca saccharose trong dung dch ph thuc vo s c mt ca cc cht khc v iu kin mi trng nh pH, nht, hm lng NaCl, - Trong qu trnh sn xut ko, khi lm ngui v to hnh, khi ko c hin tng co th tch. Nguyn nhn l do cc tp cht nh keo trn b mt saccharose gy nn. Bng 2.2.1.2: Ch tiu cht lng ca saccharose dng sn xut ko Ch tiu Yu cu 99.7% Saccharose 0.15% m Hm lng tro 0.15% ng knh 0.15% Cht khng tan 60mg/kg pH 7 Mu sc trng tinh Bng 2.2.1.3: Ch tiu cht lng ca ng RE s dng STTCh tiu Mc quy nh 0 1 Pol, tnh bng Z, khng nh hn 99,90 2 Hm lng ng kh, tnh bng % khi lng, khng ln hn 0,03 3 Tro dn, tnh bng % khi lng, khng ln hn 0,03 4 m, tnh bng % khi lng, khng ln hn 0,05 5 mu, tnh bng ICUMSA, khng ln hn 10 6 Hm lng tp cht (ppm), khng ln hn 2 2.2.1.2.Mt tinh bt Mch nha c s dng nh mt nguyn liu chnh trong cng nghip ch bin ko. nh ngha: Mch nha l mt dung dch m c v qua ch bin ca ng Dglucose v maltose cng nh cc polymes khc ca D- glucose thu c t s thu phn tinh bt. Cc loi tinh bt dng sn xut mch nha l tinh bt bp, tinh bt khoai ty hay la mch m trong tinh bt bp c dng ph bin hn c. Thc t cho thy nu thu phn tinh bt bng enzyme th mch nha thu c c cht lng cao hn so vi thu phn bng axit. Thnh phn Mt tinh bt: Glucose - Cng thc cu to C6H12O6 (M=180). Glucose l ng kh trong mch nha tn ti di dng v nh hnh. Glucose t ht m nhng sau khi c gia nhit th kh nng ht m tng ln c bit l khi n t ti nhit ti hn (135oC). Thng thng hm lng glucose trong mch nha l 25 - 30%. Maltose - Cng thc cu to C12H22O11 (M=342).

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Maltose cng l ng kh thuc loi disaccharide. Khi ho tan vo nc to ra dung dch c tnh nht. Maltose t ht nc nhng khi c un nng n 90 - 100oC th bt u phn hu din ra mnh lit v ht nc rt mnh. Trong mch nha th hm lng maltose vo khong 1015%. Frutose - Cng thc phn t:C6H12O6. - Frutose khng trc tip hnh thnh khi thu phn tinh bt m n c to thnh l do s chuyn ho glucose thnh frutose (s chuyn ha ny thng xy ra trong mi trng axit v nhit cao) v vy hm lng frutose trong mch nha khng nhiu. - Fructose d tan trong nc, c tnh ht m cc mnh; khi m khng kh trn 45%, fructose ht m. Do s c mt ca fructose s lm tng kh nng chy nc ca ko. Dextrin - Cng thc phn t (C6H10O5)n. Dextrin thuc loi polysaccharide, khng c tnh ngt, c khi lng phn t ln nn dextrin c nht cao v tnh dnh. Dextrin c kh nng to keo tt. Trong mch nha hm lng dextrin thng vo khong 35-40%. - Mch nha thng d b ln men to ra v chua v mi ru. trnh tnh trng ny ngi ta thng c c mch nha cho n nng cht kh khong 80%, nu t nng cht kh cao hn th rt kh c c ng thi cng kh s dng khi ly mch nha ra khi bao b. - S lng v tnh cht ca dextrin trc tip nh hng n nht, ngt, trong ca mt tinh bt. Khi mt tinh bt ngm nhiu dextrin s lm cho ko kh chy, kh hi nhng lm gim v ngt, gim trong v tng nht. nht ca dextrin qu cao s cn tr s truyn nhit trong qu trnh nu ko ch cn c nht va phi, tnh linh ng kh cao v tnh tan kh tt. Mc thy phn ca mt tinh bt - nh gi mc thu phn ca tinh bt trong ch bin mch nha ngi ta a ra ch s DE. Ch s DE l ch s c trng cho kh nng kh ca cc sn phm thu phn t tinh bt, ch s ny c m t bng s gam ng D-glucose trn 100 gam cht kh ca sn phm v v th ng D- glucose theo nh ngha c ch s DE l 100. Cc loi mt t ng glucose sy kh l sn phm thu phn tinh bt kh c ch s DE ln hn 20 v maltodextrin c ch s DE t 20 tr xung. - Mch nha cng c th c phn lm 2 nhm: ngt v khng ngt. - Nhm ngt c DE cao bao gm nhiu maltose, frutose, glucose nn ko d ht m. - Nhm khng ngt c DE thp, ngha l hm lng dextrin cao nn ko c tnh keo, truyn nhit km. Bng 2.2.1.4: Ch tiu cht lng ca ng nha trong sn xut ko Ch tiu Yu cu kh 80 - 85% ng kh 35 - 40% pH 4.8 5.5 Tinh bt khng Axit t do khng Tro 0.6% Kim loi nng 0.001%

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Thit k phn xng sn xut ko mm Mui NaCl 0.5%

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Tc dng ca mch nha i vi ko:

- Chc nng ca mch nha trong cng nghip ch bin ko gn lin vi nhng tnh cht ca ko. Nh trnh by th ko cn cc yu cu sau: - Ko khng c cho ln men cng nh khng cho cc loi nm mc v cc h hng vi sinh khc trong sut thi gian tn tr. - Cc kinh nghim thc t trong sn xut ko cho thy nu hm lng cht kh trong ko thp hn 75% khi lng th chc chn rng nm mc v nm men s pht trin v gy h hng cho ko, cn ngc li nu hm lng cht kh cao hn 75% th iu rt kh xy ra. - Nng saccharose bo ho trong nc 20oC l 67.1% khi lng. Bi vy nu ch dng saccharose th khng th thu c sn phm c hm lng cht kh cao trn 75% phng cc h hng nh cp trn. Chnh v vy chng ta s dng mch nha to dung dch n nh khng b kt tinh v c hm lng cht kh t yu cu. - Ko khng phi thay i cc tnh cht vt l. - Nhng thay i ch yu ca ko l xut hin cc tinh th khng mong mun m ch yu l tinh th ng saccharose, kt qu l lm gim gi tr cm quan do to cm gic nhm, th i vi li khi ngm ko. - i vi vic sn xut cc loi ko t ng hm lng cao th r rng l khng th to c sn phm c hm lng cht kh 97% m khng b hin tng li ng. Tuy nhin vn ny c th c gii quyt nh s dng mch nha, l nh mch nha c th to cho dung dch nht cao hn, iu ny gip lm gim tc kt dnh ca cc phn t vo cc mm ht trong s kt tinh, bi vy mt dung dch c nht tht cao m ngi ta gi l trng thi c gi ca ko ng s ngn cn s kt tinh ht. Bng 2.2.1.5: T l phi trn ng v mch nha DE 35 Ch tiu 30% Mi v Khng ngt lm 40% Ngt Hm lng mch nha 50% Ngt thanh 60% Hi ngt 70% Rt ngt

Bng 2.2.1.6 : T l phi trn ng v mch nha DE 42 Ch tiu 30% 40% Hm lng mch nha 50% 60% 70%

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Thit k phn xng sn xut ko mm

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Mi v

Ngt

Ngt thanh

Kh ngt

Rt ngt

Rt ngt

Bng 2.2.1.7 : T l phi trn ng v mch nha DE 50 Ch tiu 30% Mi v Ngt thanh 40% Kh ngt Hm lng mch nha 50% Rt ngt 60% Rt ngt 70% Rt ngt

Kt lun: + i vi mch nha DE 35: t l mch nha thch hp nht l 50%. + i vi mch nha DE 42: t l mch nha thch hp nht l 40%. + i vi mch nha DE 50: t l mch nha thch hp nht l 30%. => Ch s DE ca Malto dextrin cng cao th hm lng s dng ch bin s gim i do ngt ca n cao. 2.2.1.3.Isomalt - Isomalt c s dng thay th cho saccharose. N l hn hp gm 2 cht l mannitol v sorbitol, dng tinh th trng. - Isomalt c tnh cht tng t nh saccharose nhng n c mt s u im sau: C nng lng thp hn gn hn mt na so vi saccharose. t chu tc ng ca men tiu ho. C nhit ho tan m nn to cm gic mt lnh khi ko tan trong ming, ng thi t nh hng n hng v ca cc cht khc. Do d b phn hu nhit cao v vy sn phm c mu sng hn so vi s dng saccharose. Do t ht nc ngay c sau khi c un nng, v vy sn phm lm ra c th bo qun lu hn. 2.2.2.Nc Kim sot s lng v cht lng nc s dng trong ko l bc u tin m bo cht lng ca sn phm sau cng v tnh cht ca nc c th gy ra nhng rc ri trong sut qu trnh sn xut. V d: nu dng nc nhim acid th s khng kim sot c t l ng kh v s i mu trong sut qu trnh nu hoc s lm gim tc dng n nh ca pectin nu ta s dng nc cng. Hn na, nc cn l mt dung mi k thut quan trng. Nc cng cng c th lm

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Thit k phn xng sn xut ko mm

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gim nng sut v hiu qu ca my mc. V vy nc s dng phi l nc mm v qua x l k thut. Khi lng nc cng nn tnh ton mt cch chnh xc ha tan ng nhm trnh lng ph trong vic bc hi nc tr li trong qu trnh c c ko tri cy sau ny. 2.2.3.Sa B sa c tc dng lm tng mi v thm ngt cho ko. Cc axit amin ca sa tham gia phn ng Maillard to mu v mi thm c trng ca mt s loi ko caramel sa. Theo mt s tc gi, protid nh hng n vic hnh thnh v n nh cc h nh tng, nh hng n nht ca ko, Do vy sa c s dng ci thin mi thm ca ko, nng cao gi tr dinh dng ng thi lm cho ko mm mi, mn xp, n hi i vi ko mm v ko do. Cc loi sa c th c s dng sn xut ko: Sa ti: Do c hm lng nc ln hn 87.8% ng thi li cha nhiu dng cht nn l mi trng thch hp cho vi sinh vt pht trin, cho nn i hi phi bo qun sa ti nghim ngt m thi gian bo qun kh ko di nn sa ti rt t c dng trong sn xut ko. Sa c c ng: Hm lng nc trong sa c c ng nh hn 30% v hm lng ng saccharose vo khong 40 - 50%. S c mt ca saccharose lm tng lng cht kh trong sa v c tc dng bo qun sa c lu di. Do c lng ng cao nn trong sn xut ko th sa c c ng c s dng vi t l nht nh.

Bng 2.2.3.1 Ch tiu cht lng ca sa c c ng dng sn xut ko Ch tiu Yu cu 30% Nc Cht bo 8.5% Cht kh ca sa 22% Saccharose 40 - 50% Ch 2ppm Sa bt Sa bt l nguyn liu sa ch yu sn xut ko. Thnh phn ca sa bt ph thuc vo tnh cht ca sa ti ban u cng nh phng php ch bin. Sa bt c tnh cht ht m mnh do cn ch bo qun ni kh ro, thng nhit khng qu 15 oC v m tng i vo khong 70 - 75%. Trn th trng sa bt c hai loi l sa bt khng tch bo (sa bt ton b) v sa bt tch bo (sa gy). Bng 2.2.3.2 Ch tiu cht lng ca sa bt dng trong sn xut ko Ch tiu Sa gy Sa bo Hm lng m 4% 5% Cht bo 25% 1.5% Protein 8 -10% 30% Lactose Nguyn Vn T Trang 18

Thit k phn xng sn xut ko mm

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Cm quan

45% 40% Mu vng ng, bt mn khng vn cc, ho tan trong nc thnh nh tng ng u khng lng cn, mi thm v ngt.

2.2.4.Cht bo (du m, b) Vai tr ca cht bo trong ko : Gip ko tr nn bng, mn, xp, t dnh rng khi n Chng dnh gia cc vin ko vi nhau hay gia vin ko vi mt bn trc khi bao gi. Khi s dng cht bo cn lu nhng c im sau: c tnh kt cu ca sn phm Mi v ca sn phm Thi gian bo qun sn phm Cng c trong ch bin Gi thnh Cn c vo cc yu t trn m cc nh sn xut s quyt nh s dng ng loi cht bo vi hm lng thch hp cng vi nhng k thut tng ng to ra sn phm ko ph hp vi th hiu ngi tiu dng ng thi t c hiu qu kinh t. Thng thng cc cht bo dng trong sn xut ko bao gm cc loi sau: B B c sn xut bng cch phn ly t sa ng vt. Nh vy thnh phn chnh ca b l cht bo (trn 80%), nu b ch cha khong 40 - 45% cht bo th gi l b nh. Ngoi ra trong b cn cha mt lng nh mui (1.5 - 3%) v cc vitamin tan trong cht bo nh vitamin A, D, E, K. Mt s loi b cn cha cht mu nhng i vi sn xut ko th loi ny khng cn thit. Trong b c cha mt lng nh sa phn tn trong cht bo, nh c casein v photphatit c tnh a nc v a bo nn c tc dng bn ho nh tng. Ngoi ra trong b sa cn c cha axit butanoic m cc loi b khc c rt t, chnh nh iu ny m b sa c mi v thm ngon. Do khi a b vo ko s gip cho ko ci thin mi v, tng cht dinh dng ng thi cng lm cho ko bng mn hn. Tuy nhin khng nn a qu nhiu b vo ko v b c nhit nng chy thp nn d tan chy lm cho ko ho mm, bin dng v gy cho ngi tiu dng cm gic kh chu v mi v ca du m. Bng 2.2.4.1 Ch tiu cht lng ca b dng sn xut ko Ch tiu Yu cu Cht bo 83% Lactoza 0.5% m 1.1% Cht khong 0.2% Nhit nng chy 22 - 30oC Nhit ng c 12 - 25oC pH 5.0 5.5 Nc 16% Mu sc vng nht Mi v Khng c mi v l Vi sinh Khng c nm mc v vi khun ng rut B cacao Nguyn Vn T Trang 19

Thit k phn xng sn xut ko mm

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B cacao c tch ra t qu trnh ch bin ht cacao. N c gi tr rt quan trng trong ch bin ko, c bit l nguyn liu khng th thiu trong sn xut ko scla. B cacao c mu vng nht, mi thm d chu. Cht bo trong b cacao c nhit nng chy cao hn so vi trong b sa, nhit c th th b cacao c cng m cc loi b thng thng khc khng c, do b cacao thng dng sn xut cc loi ko bng, nhn, mt c v khng b bin dng. Ngoi ra do b cacao c hm lng axit bo no tng i cao nn so vi cc loi b khc th b cacao cng t b oxi ho v h hng. Tuy nhin gi thnh b cacao t hn so vi b thng v th n thng c s dng cho cc loi s ko cao cp hay lm lp v bc cho mt s loi ko. Bng 2.2.4.2 Ch tiu cht lng ca b cacao dng trong sn xut ko Ch tiu Yu cu o Nhit nng chy 32 - 36 C T trng 0.945 0.976 Chit sut (40oC) 1.4560 1.4578 Ch s it 31 - 36 pH 4.0 4.5 Mi v C mi thm t nhin Shortening v magarine Shortening l cht bo c tch ra t du thc vt. Ngi ta ly nhng cht bo c khi lng phn t ln em hydro ho to thnh cht bo no vi mc ch bo qun tt hn. Shortening c tnh do, mu trng c, xp b mt bng lin khng nt. c dng trong mt s thc phm lm tng nhit lng, tng v ngon, bo qun lu h hng, dng trong cng nghip lm bnh ko, m n lin. Magarine cng c c im ging shortening. y l hn hp nh tng ng th gia du v nc (85% du, 15% H2O), trong lc phi ch b sung mui khong, hng liu v vitamin. Dng shortening lm cht chng dnh cho ko cng, ng thi shortening v magarine cng to ra cu trc mn cho ko cng nh tng gi tr dinh dng cho ko. Bng 2.2.4.3 Ch tiu cht lng ca shortening v magarine dng sn xut ko Ch tiu Shortening Magarine Hm lng bo 82% 90% Nhit nng chy 37 - 42oC 38 - 42oC Ch s axit 0.5% 0.5% Hm lng mui 1.5 - 3% Cm quan Mu vng nht, khng c mi i, khng c tp cht c hc 2.2.5.Ph gia to cu trc Vic s dng cc ph gia trong cng nghip sn xut ko l lnh vc ht sc phong ph v c nhiu b quyt. S dng hiu qu cc ph gia s em li nhng hiu qu to ln v kinh t, tng c cht lng sn phm hay thay th c nhiu nguyn vt liu ph v c bit l c th p ng c th hiu, nhu cu ca ngi tiu dng vn rt a dng v hay bin i Trong sn xut ko mm v ko do th ngi ta a thm vo ko cht keo vi mc ch to bt v nh ho cho vin ko c cu trc xp, mm hay dai. Cc loi keo ph bin trong cng nghip ch bin ko bao gm: 2.2.5.1.Albumin Albumin c sn xut t lng trng trng g. Ngi ta s dng albumin vi mc ch to cho ko c cu trc xp mm. Nguyn Vn T Trang 20

Thit k phn xng sn xut ko mm

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Khi ngm albumin trong nc th s to thnh dch keo, dch keo ny khng th bo qun c lu v vy thng ngi ta ngm albumin vo nc m vi thi gian xc nh, ng thi dch albumin s dng phi c bo qun trong kho lnh. Thng thng trong sn xut ngi ta ngm albumin vi lng nc ngm bng 3 - 4 ln lng albumin vi thi gian ngm khong 8 gi. Bng 2.2.5.1 Ch tiu cht lng ca albumin dung trong sn xut ko Ch tiu Yu cu Hm lng nc 16% Hm lng cht kh 79% Tp cht khng c Mu sc vng nht Vi sinh khng c 2.2.5.2.Gelatin Gelatin c trong sn phm ph ca ngnh ch bin tht nh da, lng, xng. Ngoi tc dng keo, gelatin cn cung cp mt s axit amin. c trng bi Bloom : l khi lng tnh bng gam cn thit tc dng ln b mt mu gel th nghim khi gel ln xung 4mm. Trong sn xut ko mm th gelatin c Bloom t 100250. Khi gel th nghim : hm lng gelatin 6.67%, khun c chiu cao 10mm, gi n nh 100C trong 16-18h, sau to hnh bi ng c ng knh 14.7mm. Trong sn xut keo ngi ta quan tm nhiu n nng lc ng t (nng lc to keo) ca gelatin v cng da vo m ngi ta cung cp gelatin theo ch tiu ny. Trn th trng hin nay c hai loi gelatin: Gelatin 125 (vi nng lc ng t l 125g/cm3). Gelatin 250 (vi nng lc ng t l 250 g/cm3). Trong sn xut ko, ngi ta hay s dng gelatin 125 hn v khi khuy trn cu trc gel t b ph v. Nu gia nhit trong mt thi gian di th gelatin s b phn hu v lm gim nng lc ng t. Gelatin l loi keo a nc v to gel, n tan tt trong nc m nhng li b ng c khi lm ngui di 350C. Tc dng ca gelatin trong ko l gip trong ko c cu trc mm, dai, n hi tt, to xp v lm chm qu trnh tan ko trong ming vi t l 2-7%. Nhng iu cn lu trong sn xut: to ra dung dch gelatin c nng cao phc v cho vic sn xut ko th ngi ta c th p dng cc bin php sau: nh trn gelatin trong nc m vi my nh trn vi tc cao. Ngm gelatin trong nc lnh mt thi gian sau ho tan hon ton bng cch un cch thu. Ngm gelatin trong nc lnh, sau ho tan trc tip cng vi nguyn liu cn trn. Thng thng ngi ta s dng cch th 2 hay s dng cch th 2 kt hp cng vi cch th 1. Bng 2.2.5.2 Ch tiu cht lng ca gelatin dng trong sn xut ko Ch tiu Yu cu Nguyn Vn T Trang 21

Thit k phn xng sn xut ko mm

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Hm lng m Nng lc ng t Hm lng SO2 Hm lng tro Cm quan

Gelatin 125 Gelatin 250 10% 10% 3 120 -135g/cm 240 - 260g/cm3 50ppm 50% 2% 2% Mu vng nht hoc khng mu, trong sut, khng mi v

2.2.5.3.Keo pectin Keo pectin l sn phm ph ca ngnh ch bin rau qu, ch yu thu c t b p c chua v cc loi v tri cy, nhiu nht l v bi, v cam. Ngi ta s dng pectin trong ko vi mc ch to cho khi ko tnh mm, do v n hi. Pectin tan trong nc lnh v to thnh dung dch c nht cao. Tuy nhin khi phn tn nhanh vo nc th trn b mt pectin nhanh chng xut hin mt lp gel, to thnh mng bo v, ngn cn khng cho lp bn trong tip xc vi nc, do kh tan. Trong k thut, ho tan pectin c ngi ta c th cho khuy trn mnh hoc trn pectin vi mt lng ng saccharose ri mi ho tan. L do l v pectin tan chm trong dung dch ng nn n s b phn tn km v do c ho tan d dng. Pectin c s dng c bit cho ko mm vi hm lng nc cao do t b phn hu, n hi tt; nhng cn lu l gi thnh pectin cao hn nhiu so vi cc loi keo khc. Bng 2.2.5.3 Ch tiu cht lng ca pectin dng sn xut ko Ch tiu Yu cu 12% Hm lng m 55% Hm lng galactoronic Hm lng SO2 50ppm Nng lc to keo 150g/cm3 Hm lng tro 1% Cm quan mu trng, khng mi v 2.2.5.4.Cc cht to keo khc Ngoi ra cn phi k n cc cht lm thay i cu trc ca ko nh: Aga-aga t rong v alginat t rong nu, c kh nng to gel, to thnh khi ng cng, gin, mu trong. CMC c s dng tng nht ca h tinh bt. Cc dn xut ca mono sterat, mono oleat, lacto- palmitat, c tc dng lm ko mm. 2.2.6.Axit hu c Cc axit hu c c s dng lm cht iu v cho cc loi ko tri cy. Tuy nhin khi s dng axit s lm tng lng ng chuyn ho trong ko. hn ch s chuyn ho ny cn hn ch thi gian tip xc ca axit vi ng nhit cao. 2.2.6.1.Axit citric - y l axit c s dng ph bin nht trong ch bin ko. - Cng thc ho hc: COOH-CH2-C(OH)-COOH-CH2-COOH. Axit citric c dng tinh th, ngm mt phn t nc, rt d tan trong nc hoc cn. Axit citric c nhiu trong hoa qu t nhin c bit l chanh c hm lng citric khong 6 - 8% cht

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kh. Lng axit citric dng trong sn xut ko thng l 0.4 -1.4%. Do axit citric d b vn cc v bin mu, t gy kh khn cho sn xut ko nn cn lu tr axit ni kh ro, c nhit thp. Bng 2.2.6.1 Ch tiu cht lng ca axit citric dng sn xut ko Ch tiu Yu cu 99% Hm lng axit citric Tro 0.4% Kim loi nng 50ppm Tp cht khng c Mu sc trng tinh 2.2.6.2.Axit tactric - Thng dng axit tactric thay th mt phn hoc hon ton cho axit citric. - Cng thc ho hc: COOH-CH(OH)-CH(OH)-COOH y l mt axit hai ln axit. iu kin thng axit tactric c dng tinh th. Nhit nng chy ca axit tactric l 169oC, d tan trong nc v cn. 70oC, 100g nc c th ho tan 139.4gram axit cn 100oC c th ho tan 343 gram axit. Bng 2.2.6.2 Ch tiu cht lng ca axit tactric dng sn xut ko Ch tiu Yu cu tro 0.5% Kim loi nng 0.0014% Mu sc trng hoc vng nht 2.2.6.3.Axit malic - Axit malic cng c th c dng thay th cho axit citric. - Cng thc ho hc: COOH-CH2-CH(CH)-COOH Axit malic cng c dng tinh th khng mu, c nhit nng chy vo khong 130oC. Axit malic l axit hai ln axit. 2.2.6.4.Axit ascorbic Ngoi ra ngi ta cn c th s dng cc axit khc nh axit ascorbic v bn cnh tnh cht to hng v chua ca tri cy th axit ascorbic cn cung cp vitamin C cho c th ng thi cn l mt cht chng oxi ho rt tt cho cc thnh phn cht bo c trong ko. 2.2.7.Hng liu Mi thm ca ko c to thnh t mi thm ca bn thn cc nguyn liu c trong ko, mi t sn phm ca cc phn ng xy ra trong qu trnh nu ko v mi ca hng liu a vo. Hng liu c th tn ti dng lng, dng bt hay dng tinh th. Hng liu c cc mi thm khc nhau c con ngi a thch. Hng liu dng trong sn xut ko l nhng hp cht este, andehyt, axit, ru, Lng hng liu a vo ko phi va phi. Nu b qu nhiu hng liu th khi n ko s cm thy xc mi, kh chu, mt cm gic hi ho m du ca hng thm, cn nu b qu t hng liu th hng thm khng , khng t c hiu qu cn c. Mt c im cn lu l cc hng liu phn ln l cc cht d bay hi nn cn s dng cc cht nh hng c nh thnh phn ca hng liu lm cho hng liu c phn b u trong ko. Ngoi ra do hng liu s dng trong ko c rt nhiu loi nn cc nguyn nhn Nguyn Vn T Trang 23

Thit k phn xng sn xut ko mm

GVHD : Trn Th Thu tr

gy bin cht rt phc tp.Thng l do tc dng ca cc qu trnh oxy ho, trng hp hay thu phn,vi cc tc nhn l nhit , khng kh, nh sng hay pH, 2.2.7.1.Tinh du Tinh du thuc nhm hp cht bay hi, c mi thm. Tinh du khng tan trong nc nhng c th tan trong mt s dung mi hu c. V bn cht ho hc, tinh du l mt hn hp ca nhiu cht khc nhau, tuy nhin thnh phn chnh v quan trng hn c l terpen v cc oxit ca terpen Trong sn xut ko thng s dng cc loi tinh du nh: tinh du qut, tinh du da, tinh du cam, Cc loi tinh du trn phi m bo c cc ch tiu: C mi thm c trng. Th hin trung tnh hay axit yu. Hm lng kim loi nng 10ppm. 2.2.7.2.Vanilin Vanilin c dng tinh th hnh kim hoc dng bt, khng mu c mi thm c trng, tan trong ru etylic. Bng 2.2.7 Ch tiu cht lng ca vanilin dng trong sn xut ko Ch tiu Yu cu o 31-33 C Nhit nng chy 0.5% Nc Tro 0.05% Kim loi nng 10ppm 2.2.8.Mu thc phm Trong sn xut ngi ta c th nhum mu cho thc phm bng cch s dng mu t nhin hay mu tng hp.Tuy nhin d cho s dng loi mu no th cng m bo trc tin l khng gy c hi i vi c th ngi sau mi quan tm n mu sc, tan, bn mu v cc phn ng c mu khc. Mu t nhin thng khng gy c hi cho c th ngi tuy nhin chng li khng bn mu v c pH n nh khc nhau, chng d dng b oxy ho v bin mu. Cc cht mu tng hp khng gy ng c cp tnh m c tc dng tch lu lu di cho nn vic ng c thc phm rt kh pht hin v iu tr. Do ngi ta a ra liu lng ti a ca mu thc phm m c th c th tip nhn trong ngy tnh bng n v mg/kg th trng c th - gi l ch s ADI. Trong thc t qun l, nh gi cc loi cht mu ngi ta s dng ch s CI (Color Index). Ch c mt s nh cc cht mu c php s dng trong thc phm. S lng ngy nay thay i theo tng quc gia. Vit Nam cc cht mu thc phm c php s dng hin nay c quy nh theo quyt nh s 8671998 QBYT ban hnh ngy 14/04/1998. i vi vic sn xut ko, cht mu s dng cn phi tho iu kin l phi tan trong nc. Mun cht mu ho u trong ko th trc khi dng phi ho cht mu thnh dung dch vi lng nc t nht, thng ho theo t l: nc/mu = 9/1. Theo quy nh, lng mu a vo trong ko nhiu nht khng vt qu 0.01% khi lng ko. Ngoi ra cn phi lu phi ng cc cht mu trong cc bnh ng kn, nu khng cht mu s ht m, vn cc, nh hng n ho tan ca cht mu. Bng 2.2.8 Ch tiu cht lng ca cht mu dng trong sn xut ko Nguyn Vn T Trang 24

Thit k phn xng sn xut ko mm Ch tiu Cht bay hi ( 135oC) Cht khng tan trong nc Arsen (tnh theo As2O3) Ch

GVHD : Trn Th Thu tr Yu cu 10% 0.5% 1.4ppm 10ppm

2.2.9.Cc ph gia khc Mt s ph gia s dng trong ch bin ko cn c th k n l cc ch phm enzym thu phn bao gm: amylase v protease thng c s dng thu phn trit hn trong qu trnh thu phn tinh bt thnh dung dch ng (xir) c nht v ngt ph hp vi yu cu. Khi nu dung dch ng v sa c nng cao, trong thit b chn khng d c hin tng to bt nhiu trn b mt, lm tn tht sn phm. Ngi ta c th dng du thc vt lm gim sc cng b mt hay ph bt. Cc cht ph gia dng trong bo qun bnh ko thng c gm cc cht khng vi sinh vt (cht bo qun ) nh axit sorbic (chng mc), axit benzoic v cc mui. Ngi ta c th s dng cc mui sunfit (NaHSO3, Na2SO3) va c tc dng ty trng va c th loi tr SO2 d trong khi cn un nng.

CHNG 3

QUY TRNH CNG NGH

3.1.Nguyn l sn xut ko mm
Ko mm l loi ko c tnh mm xp, n hi, cha nhiu nc, trong sut hoc na trong sut. Trong sn xut cc loi ko mm thng c to thnh t mt loi keo a nc vi ng knh, mt tinh bt, mt chuyn ho, axit, hng liu,Do , tu theo cc tnh cht ca cht keo c s dng v hm lng cc thnh phn khc m cc loi ko mm c nhng c Nguyn Vn T Trang 25

Thit k phn xng sn xut ko mm

GVHD : Trn Th Thu tr

tnh khc nhau. V nh ko mm lm t tinh bt bin tnh th t xp, trong tng i thp; ko mm lm t pectin th mm, trong, c hng v ca qu ti; ko lm t aga th rt qunh, gin mm v hm lng nc cao,Cng c cc loi ko mm cha cc ht ng kt tinh c kch thc b c vi chc micromet t nguyn liu m khng cha cc keo a nc. Hm lng nc ca cc loi ko mm khng ging nhau. V nh ko mm gelatin c hm lng nc c th t n 20%, cn ko mm tinh bt thng di 10%. Hm lng saccharose v hm lng ng kh ca cc loi ko mm cng c th thay i tu theo tnh cht ca bn thn tng loi ko v s khc nhau v cng ngh ch bin, do hm lng cht keo cng bin i tng i ln tu theo s bin i tng ng v tnh cht ca tng loi keo. Cng tu vo qu trnh ch bin m cc loi ko mm c hnh dng khc nhau, thng l dng khi hnh ch nht (gi l vin) hoc l dng khng thng nht. Dng khi hnh ch nht thu c bng cch lm ngui, sau cn phng ri dng my ct, dng khng thng nht thu c bng cch rt khun ri sy kh. i vi ko c b mt kh, t dnh t th c th ng gi bng my vi cc bao gi khng ht m. i vi ko c b mt dnh nhiu th thng ngi ta gi mt lp giy tinh bt trong ri mi gi giy chng m bn ngoi, hay cng c th tm saccharose dng bt mt ngoi ri xut xng. Trong qu trnh bo qun lu ngy, vn chuyn ng di, cc loi ko mm rt d mt nc, mt kh v tr nn cng. Mt s loi ko mm trong thi k bo qun c hin tng hi ng, sm c hoc t mt, b bin dng do cht keo co li. Trong ma h m t, do tc dng ca vi sinh vt s ln mc, sm mu. Hu ht cc cht keo a nc u c c tnh l t dng lng chuyn thnh dng ng cng trong iu kin nht nh. Nh khi gia nhit gelatin th chy ra, sau lm ngui th n s ng li, albumin ca cc loi u c dng lng trong nc khi thm mui v gia nhit cng s ng li cn pectin cng c th ng li trong dung dch ng c tnh axit. Do cht keo a nc ht mt lng nc kh ln, th tch s tng ln, iu kin nht nh s bin thnh cht keo xp, trong, bng v c tnh n hi. Khi cht keo rn chc c to thnh vi p sut v nhit nht nh cng khng lm bin dng c. Tnh cht c bit ny ca keo c c l do khi cht keo t dng dung dch chuyn thnh dng ng t, cc ht keo mt hn nng lc hot ng t do, gia cc keo bt u to nn nhiu mch di, cc mch ny bnh li vi nhau v kt thnh nt, thnh dy, thnh mng mt cch khng nh hng, cui cng nhng mng ny to nn nhng b khung rt phc tp ca cht keo ng t. Do nhng ch tip gip gia cc mng c hnh thnh nhiu khong trng v hp thu nhiu phn t nc nn to thnh khi ko ng t xp v n. ng thi vi vic to thnh keo ng t, khi cho thm xir caramel c nng tng i cao vo th cc phn t ng v nc s lp vo mt cch u n, u khp v cht ch nhng khong trng gia cc mng li phc tp ca cht keo ng t, to nn cht keo ng t ngm ng rt bn vng, d l c tc dng ca mt lc rt ln ln h th cng khng th tch ri cc phn t ng v nc ra c. iu kin bnh thng, cht keo cng khng b nt gy hay b bin dng. y l t chc u tin ca ko mm m ngi ta gi l khi ko. iu kin cc dch keo lng khc nhau c th chuyn sang trng thi ng t cng s khc nhau. Ni cch khc iu kin cc dch keo lng ngm ng khng n nh chuyn thnh ko ng t c ngm ng n nh s khc nhau tng loi ko. Cc yu t nh hng n qu trnh l phm cht ca keo, thun khit ca nguyn liu, nng hay pH ca dch xiro, nhit , tc sy kh, lm lnh, trnh t v tnh cht hp l ca khu ch bin,

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Nhng yu t trn s quyt nh ln cu trc, bn v phm cht ca h keo ng t ngm ng. Mc d cht keo trong ko mm c tnh dnh cng nh c nng lc ng t ln, nhng hm lng saccharose cha trong ko mm cng kh ln (50-60%) ng thi ko mm li c hm lng m cao (> 5%) nn ng saccharose vn c kh nng kt tinh tr li v tch ra. Khng k n loi ko mm c cha cc ht tinh th ng th cc loi ko mm khc cn c c im l trong sut mn mng v nhn bng do cn xc nh thnh phn, t l nguyn liu chnh xc trnh hin tng hi ng. Trong qu trnh ch bin cn hn ch gia nhit trong thi gian di v nhit nu ko qu cao, axit trong dung dch qu ln v nhng yu t ny c th lm cho cht keo b phn gii mt cch mnh lit, nh hng n cu trc sau cng ca ko thnh phm. Ngoi ra, ngi ta c th cho thm vo trong ko mt s cht nh cht iu v hoc cht iu hng gip nng cao c hng v sn phm. Ngi ta cng c th cho vo cc dng bt st ca hoa qu ti hoc sa c c ng, nng cao hng v v gi tr dinh dng ca ko mm. 3.2.Qui trnh cng ngh :

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Gelatin

ng; mt tinh bt; nc

Ngm

Ha siro Nu Cht bo; sa bt

Ha tan

Lc Dch Gelatin

Phi trnLm ngui

ng ha Ko u ui Hng,mu,acid

Qut ko To hnh

Lm ngui

Phn loi Bao gi

Ko mm

Hnh 3.2 Qui trnh cng ngh

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Thit k phn xng sn xut ko mm

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3.3.Gii thch quy trnh 3.3.1.Ngm gelatin : Mc ch : chun b Bin i : - Gelatin khng tan trong nc lnh m ch ht nc v trng n. Thng s cng ngh : - Nhit nc ngm : nhit thng. - PH = 7, khng s dng nc cng. - T l nc ngm : bt gelatin l 2:1 - Thi gian ngm : 1-1,2h 3.3.2.Ha tan gelatin: Mc ch : chuyn hn hp v dng dung dch Phng php thc hin : un nng hn hp ln nhit 40-450C. 3.3.3.Lc : Mc ch : - Loi b phn t rn, tp cht, ht gelatin khng ha tan - Tc dng ng nht Phng php : dng thit b ry Thng s cng ngh : nhit sau khi lc 38-400C Yu cu dch gelatin : - ng nht - Phi c thng cha iu nhit t = 38-400C 3.3.4.Ha siro : Mc ch: chun b - Trnh s kt tinh tr li trn mt din tch ln khi dung dch ng trng thi qu bo ha. - ng nht dung dch ng v mt tinh bt. Yu cu : - ng ha tan trit (hon ton), nu khng hon ton th xut hin mm tinh th lm kt tinh ng (qu bo ha). - Nng siro t cao nht Cc bin i ca nguyn liu: Bin i vt l: Nhit khi dung dch tng. T trng dung dch tng. Bin i ho l: S ho tan mt tinh bt v ng vo nc. S bc hi nc. Bin i ho hc: Phn ng thu phn ng saccharose to ng nghch o. Tng nng cht kh. Bin i sinh hc: Vi sinh vt b c ch. Phng php thc hin : phng php lin tc - Ha tan ng vi nc, gia nhit dung dch ln 700C. Nguyn Vn T Trang 29

Thit k phn xng sn xut ko mm

GVHD : Trn Th Thu tr

- Mt tinh bt c gia nhit ln 700C, ri cho vo dung dch ng. - Trn mt tinh bt v ng Thng s cng ngh: - Nhit ca nc cho vo : 800C - Thi gian ha tan : 9-11 pht. - Hm lng cht kh ca siro : 80% - Lng ng kh tng ln 2-4 % - p sut lm vic : 4-6 atm 3.3.5.Gia nhit s b: Mc ch: chun b - Tng hm lng cht kh ca dung dch ng. - Gim thi gian nu - Tng hiu sut s dng thit b. Thng s cng ngh: - Thi gian gia nhit: 8-12 pht. - Nhit siro : 110oC - Hm lng cht kh ca dung dch ng khng ch 82%. - pH=7. - Tc nh khuy lc gia nhit: 30 vng/ pht. Bng 3.3.5 Quan h gia mc gia nhit s b v thi gian nu ko chn khng Hm lng cht kh ca Mc gia nhit s b dung dch ng a vo gian nu ko, pht Thi ni nu, % Khng gia nhit s b, a i nu ngay Gia nhit n 108oC ri mi nu Gia nhit n 115oC ri mi nu Gia nhit n 118oC ri mi nu 77.0 78.0 85.0 88.0 36.0 32.0 25.5 20.0

3.3.6.Nu ko: Mc ch: ch bin C c, bc hi nc khi siro thnh khi ko thnh phm. Cc bin i trong nguyn liu: Bin i vt l: - Nhit khi ko tng. - T trng khi ko tng. - nht khi ko tng. Bin i ho hc - Xy ra phn ng caramel ho nh hng ln n mu sc v v ca sn phm, mi khng tt do cn hn ch phn ng caramel ha. Phn ng nghch o ng Phn ng Maillard Nguyn Vn T Trang 30

Thit k phn xng sn xut ko mm

GVHD : Trn Th Thu tr

Phng php : nu ko chn khng. Thng s cng ngh : - Nhit nu ko : 135-1450C - Hi gia nhit : 6 bar, 1650C - Thi gian 30 pht - Nhit ra ca khi ko: - Nng cht kh ca ko sau khi nu : 85% 3.3.7.Phi trn-Lm ngui: Mc ch: ch bin - Gim nhit - Trn u khi ko thnh hn hp ng nht. - B sung thm vo khi ko b, sa bt, hng liu, ko u ui, acid, nhm tng gi tr dinh dng v cm quan cho sn phm. - To cu trc xp cho ko nh nh trn hn hp ko va nu vi dch gelatin. Cc bin i trong qu trnh phi trn: Vt l: nhit gim. Ho hc: tng thnh phn cc cht dinh dng. Ho l: nht tng. Phng php thc hin: - .u tin, khi nhit khi ko khong 105-1100C th cho ko u ui vo c th tan chy hon ton. Tip theo cho acid citric vo ngay sau khi cho ko u ui vo. - Khi acid ha tan hon ton trong dch ng, dung dch mu mi c b sung vo khi ko. - Cht bo nh ha ri cho vo phi trn giai on u v lc nhit cn cao, cht bo d phn tn u. - Dch gelatin b sung vo khi ko giai on cui qu trnh phi trn nhm hn ch tc ng thy phn do nhit v acid. Cho sa bt vo sau cho cht mi trc khi kt thc qu trnh phi trn. 3.3.8.Qut ko : Mc ch: hon thin To ng u, to h thng mao dn, To xp cho ko thnh phm, gim trng lng ring. D ln, vut, to hnh. Cc bin i trong qu trnh phi trn: - Vt l: khi ko xp, tng th tch, b mt khi ko lng hn do phn b u cht bo - Ho l: kh nng ht m sau khi qut tng nhng t dnh hn, kh nng to hnh ln hn do m phn b u. Thng s cng ngh : - Nhit khong 70-750C - Thi gian 1-4 pht. Phng php thc hin : - Bng thit b chuyn dng. 3.3.9.To hnh: phng php ln-vut-dp.

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3.3.9.1.Ln Mc ch: - Chun b cho qu trnh vut, dp to hnh. - a ko v dng nht nh. Phng php thc hin: - a khi ko v dng hnh chp vi ng knh khong 3-5cm b mt khi ko khng b nt n do chnh lch nhit khi tip xc vi thit b - Cc trc trn c h thng gia nhit bng hi duy tr nhit trong sut qu trnh ln. - Sau chp ko a qua h thng vut. Thng s cng ngh: Nhit khi ko : 50-550C Thit b: - Thit b dng trc, cn, 6 trc. - C h thng phun du chng dnh. 3.3.9.2.Vut Mc ch: - Chun b cho qu trnh dp to hnh. - nh tit din v tc ph vi my nh hnh. Phng php thc hin: - Chp ko c a qua h trc vut to thnh bng ko c ng knh yu cu. - Cc trc vut c h thng gi nhit cho khi ko. Thng s cng ngh: Nhit khi ko : 45-500C. ng knh khi ko ra khi my vut : 1.5-2cm. Thit b: - Thit b gm 1 cp bnh ln dc v nm cp ngang c tc tng dn, khe h gia hai bnh ln ca mi cp v dy bnh ln nh dn s lm cho ng knh bng ko gim dn.. - C h thng phun du chng dnh. 3.3.9.3.Dp Mc ch: hon thin. Phng php thc hin: - Bng ko ra khi my vut c mt cp bnh ln a vo my dp khun to hnh cho vin ko. - Bng ko s chuyn ng theo qu o trn n l khun quay, ti bng ko b ct ra v s c p vo trong khun - Khi ko t c hnh dng ca khun th tch ra trn bng chuyn. 3.3.10.Lm ngui: Mc ch: chun b. Phng php thc hin: - Ko sau khi to hnh s c ln bng chuyn lm ngui nh qut gi thi khng kh nn vo. Thng s cng ngh: Nhit ko sau khi to hnh : 38-400C. Nguyn Vn T Trang 32

Thit k phn xng sn xut ko mm

GVHD : Trn Th Thu tr

Nhit ko sau khi lm ngui : 25-300C. Thit b: dng bng ti. 3.3.11.Phn loi: Mc ch: loi b cc vin ko c hnh dng khng t yu cu. Phng php thc hin: - Phn loi bng sng c l hay bng phng php th cng. Thng s cng ngh: Tc rung : = 200250(vng/pht) Thit b: thit b sng rung. 3.3.12.Bao gi: Mc ch: bo qun, hon thin, chng m, chng vi sinh vt Yu cu: - Bao gi ngay sau ct trnh m. - Bo m kn, cht trong qu trnh vn chuyn ng di, tiu th nhng vng nng bc khng b nh hng nghim trng. Qu trnh hot ng ca thit b bao gi: - Ko t khu to hnh chn khng s theo mt bng ti nh chuyn qua my gi ko. - Bao b gi ko thng l vt liu plastic c cun thnh tng cun trn v xoay xung quanh cc trc pha trn my to hnh. - Cc lp bao b plastic s p ln vin ko v n v tr ghp m. Ti y cc u ghp s tin hnh dp m v lm kn vin ko. - Sau dy ko ghp m tng vin ko s c cc my ct ct ri thnh tng vin ko theo l thot s i ra ngoi. - Sau ko s c cho vo nhng bao ln hn lu kho ch phn phi ra th trng. Thng s cng ngh: hn ch hin tng ht m ca ko nn bao gi nhit phng nh hn hoc bng 20oC, m tng i t 60% tr xung.

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CHNG 4

TNH CN BNG VT CHT

4.1.Chn thnh phn nguyn liu v sn phm : ng 99.9 Bng 4.1.Thnh phn nguyn liu v sn phm Mt tinh bt Shortening Sa bt Gelatin Acid citric Mu Ko u ui 80 98 96 90 98 100 82

Nng cht kh

4.2.Tnh cn bng vt cht cho mt phn ng : ng Khi lng Khi lng cht kh 1 0.999 Bng 4.2.1.Khi lng nguyn liu (Kg) Mt tinh Shortening Sa bt bt 0.85 0.16 0.16 0.68 0.1568 0.1536 Gelatin 0.05 0.045 Acid citric 0.005 0.0049

Khi lng Lng nc cho vo Khi lng dung dch

Bng 4.2.2.Pha nguyn liu ph Sa bt Gelatin 0.16 0.05 0.32 0.1 0.48 0.15

Acid citric 0.005 0.045 0.05

K hiu : W : m ca nguyn liu TS : nng cht kh ca nguyn liu v bn thnh phm Mk : khi lng cht kh ca nguyn liu M : khi lng ca nguyn liu Gk : khi lng hn hp ca bn thnh phm G : khi lng hn hp ca bn thnh phm f : tn tht ca qu trnh 4.2.1.Nguyn liu ban u: ng TS duong - Khi lng cht kh ca ng: Mk,ng = Mng x = 0.999 Kg 100 - Khi lng nc cho vo : Mnc = 30% Mng = 0.3 Kg

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- Khi lng dung dich ng : Mdd = Mnc + Mng = 1.3 Kg M k ,duong x100 = 76.15% - Nng cht kh ca dung dch ng: TSdd ng = M dd Mt tinh bt TS mtb - Khi lng cht kh mt tinh bt: Mk,mtb = Mmtb x = 0.68 Kg 100 - Khi lng hn hp ng : Mhh = Mdd + Mmtb = 2.15 Kg. - Khi lng cht kh ca hn hp ng : Mk,hh = Mk,ng + Mk,mtb = 1.679 Kg - Nng cht kh ca hn hp ng : M k ,mtb + M k ,duong x100 = 78.09% TShh = M hh - Khi lng nc trong hn hp : Mnuoc = Mhh - Mk,hh = 0.471 Kg 4.2.2.Ha siro: - f1 = 0.1% - TS1 = 80% - Khi lng cht kh ca hn hp sau khi qua thit b ha siro: Gk,1 = Mk,hh x (1- f1) = 1.677 Kg - Khi lng ca hn hp sau khi qua thit b ha siro: Gk ,1 x100 = 2.097 Kg G1 = TS1 - Khi lng nc ca siro sau khi ha tan : Mnuoc,1 = G1 - Gk,1 = 0.419 Kg - Khi lng nc bay hi : Mnuoc - Mnuoc,1 = 0.052 Kg 4.2.3.Gia nhit s b : - f2 = 0% - TS2 = 82% - Khi lng cht kh ca hn hp sau khi qua thit b gia nhit s b: Gk,2 = Gk,1 x (1- f2) = 1.677 Kg - Khi lng ca hn hp sau khi qua thit b gia nhit s b: Gk , 2 x100 = 2.046 Kg G2 = TS 2 - Khi lng nc ca siro sau khi gia nhit : Mnuoc,2 = G2 - Gk,2 = 0.368 Kg - Khi lng nc bay hi : Mnuoc,1 - Mnuoc,2 = 0.051 Kg 4.2.4.Nu : - f3 = 1% - TS3 = 85% - Khi lng cht kh ca ko sau khi qua thit b nu: Gk,3 = Gk,2 x (1- f3) = 1.661 Kg - Khi lng ca ko sau khi nu: Gk ,3 x100 = 1.954 Kg G3 = TS 3 - Khi lng nc ca ko sau khi nu : Mnuoc,3 = G3 - Gk,3 = 0.293 Kg - Khi lng nc bay hi : Mnuoc,2 - Mnuoc,3 = 0.075 Kg 4.2.5.Phi trn lm ngui: Nguyn Vn T Trang 36

Thit k phn xng sn xut ko mm

GVHD : Trn Th Thu tr

- Khi lng cht kh ca hn hp sau khi nu v phi trn (cha tnh tn tht): Gk,4 = Gk,3 + Mk,phu gia = 2.021 Kg - Khi lng cht kh mu cho vo : Mk,mau = 0.008% Gk,4 = 0.00016 Kg - Khi lng CK ko u ui cho vo : Mk,keo dau duoi = 5% Gk,4 = 0.101 Kg - Khi lng ca ko khi phi trn (cha tnh lng nc bc hi): G4 = 2.597 Kg - Lng nc trong ko (cha tnh lng nc bc hi): G4 - Gk,4 - Mk,mau - Mk,keo dau duoi = 0.475 Kg - Lng nc bay hi : 10% lng nc hn hp = 0.0475 Kg - f4 = 0.5% - Khi lng cht kh ca ko sau khi phi trn lm ngui : Gk,4 = (Gk,4 + Mk,mau + Mk,keo dau duoi ) x (1 - f4) = 2.111 Kg - Khi lng ko sau phi trn lm ngui : G4 = G4 0.0475 = 2.54 Kg - Nng cht kh ca ko sau khi phi trn lm ngui : Gk 4 x100 = 83.23% TS4 = G4 4.2.6.Qut ko : - f5 = 0% - TS5 = 83% - Khi lng cht kh ca ko sau khi qut: Gk,5 = Gk,4 x (1- f5) = 2.111 Kg - Khi lng ca ko sau khi qut: G k ,5 x100 = 2.544 Kg G5 = TS 5 4.2.7.To hnh - lm ngui : - f6 = 1% - TS6 = 82% - Khi lng cht kh ca ko sau khi to hnh lm ngui: Gk,6 = Gk,5 x (1- f6) = 2.09 Kg - Khi lng ca ko sau khi to hnh lm ngui: Gk ,6 x100 = 2.549 Kg G6 = TS 6 4.2.8.Phn loi bao gi : - f7 = 1% - TS7 = 82% - Khi lng cht kh ca ko sau khi phn loi bao gi: Gk,7 = Gk,6 x (1- f7) = 2.069 Kg - Khi lng ca ko sau khi phn loi bao gi: Gk , 7 x100 = 2.524 Kg G7 = TS 7 4.3.Khi lng nguyn liu s dng sn xut c 2000 Kg ko trong 1 ngy : Bng 4.3.Khi lng nguyn liu (Kg) sn xut 2000 Kg ko 1 ngy ng Mt Shortening Sa Gelatin Acid Mu Ko u

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Thit k phn xng sn xut ko mm tinh bt 673.6 bt 126.8 126.8 39.6

GVHD : Trn Th Thu tr citric 3.96 0.128 ui 444.9

Khi lng CHNG 5

792.5

LA CHN THIT B

Lch lm vic : 1 ngy lm 2 ca, mi ca 8 gi 5.1.Thit b ha tan siro: - Mi ca lm vic 2 m - Khi lng nguyn liu ha tan trong 1 ngy : M1 = 1695.3 Kg - Khi lng ring ca dung dch ng c nng cht kh 78.1% : d =1401.84 Kg/m3 - Th tch dung dch ng cn ha tan trong 1 ngy : M1 1695 .3 x1000 = x1000 = 1209.34 lt V1 = d 1401.84 - Th tch dung dch ng cn ha tan trong 1 m : V 1209 .34 V1me = 1 = = 302.335 lt 2.2 4 Chn thit b ha tan siro : loi YX400 Dung tch ca bn cha dung dch ng : 400 lt Vt liu : thp khng r. Ni sn xut : Shanghai China (Mainland). Cng sut: 6.5 KW Khi lng 1000 Kg 5.2.Thit b nu: - Khi lng nguyn liu nu trong 1 ngy : M3 = 1612.95 Kg - Khi lng nguyn liu nu trong 1 gi : M 1612 .95 M 1gio = 3 = = 100.8 Kg/h 2.8 16 Chn thit b nu : - M hiu : AZ200 - Ni sn xut : Shanghai China (Mainland) - Cng sut: 200 kg/h - B mt trao i nhit: 1.8 m2 - p sut hi nc: 0,5 - 0.7 MPa - Lng hi nc tiu th: 50 kg/h - Nhit ca xi-r trc khi nu: 110 1150C - Nhit ca xi-r sau khi nu: 135 - 1450C - Cng sut: Bm nh lng 0.55kw; bm chn khng 4 kW - Kch thc: 1900 x 1700 x 2300 mm - Trng lng: 600kg 5.3.Thit b phi trn-lm ngui: - M hiu : YJB300 Nguyn Vn T Trang 38

Thit k phn xng sn xut ko mm

GVHD : Trn Th Thu tr

- Ni sn xut : Shanghai China (Mainland) - Kch thc : 700x450x1400 mm - Nng sut : 75 Kg/m - Cng sut : 2.5 KW 5.4.Thit b qut ko : - M hiu : DK-45 - Ni sn xut : Shanghai China (Mainland) - Nng sut : 75 Kg/m - Cng sut : 2.2 KW - Kch thc : 2000x1800x1600 mm - Khi lng : 900 Kg 5.5.Thit b ln-vut-dp-lm ngui: - Khi lng ko a vo thit b ln trong 1 ngy l: M5 = 2065.8 Kg - Khi lng ko a vo thit b ln trong 1 gi l: M 2065.8 = 129.11 Kg/h M5,1 gio = 5 = 2 x8 16 Chn dy chuyn thit b vut-ln-dp-lm ngui : - M hiu KQ/CD400 - Ni sn xut : Shanghai China (Mainland) - Nng sut: 150 Kg/h - Tng cng sut : 17.5 KW - Tng chiu di : 10 m 5.6.Thit b bao gi : - Khi lng ko bao gi trong 1 ngy : 2000 Kg/ngy 2000 - Khi lng ko bao gi trong 1 gi : = 125 Kg/h 2 x8 - Khi lng 1 vin ko : 3 g 125 - S vin ko bao gi trong 1 pht : N = = 695 vin/pht 60 x3 x10 3 Chn thit b bao gi ko : DZB-898C - Hng : Zhejiang China (Mainland) - Nng sut : 800 vin/pht - Cng sut : 3.7 KW - Kch thc : 3000x1350x1450 mm - Khi lng : 800 Kg

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GVHD : Trn Th Thu tr

CHNG 6

TNH CN BNG NNG LNG

6.1. Tnh hi ha tan siro: ng : - Khi lng ng : 788.53 Kg - Nhit ban u : 300C - Nhit sau khi cho nc vo : t 0C - Nhit dung ring ca ng 99.9% l : C C = 4.18.[1 - (0.6 - 0.0018 t). ] = 1,9 KJ/kgK 100 Nc : - Khi lng nc cho vo : 236,56 Kg - Nhit ban u : 800C - Nhit sau khi cho vo : t 0C - Nhit dung ring ca nc : C = 4,1923 KJ/kgK Nhit ca hn hp: m.c.(t 30) = m.c.(80 t) Tnh c t = 500C Lng hi gia nhit hn hp ln 700C: - Khi lng dung dch ng cn un nng trong 1 ngy: m1 = 1025.09 Kg - Nhit dung ring ca dung dch ng 76,85% l : C1 = 4.18.[1 - (0.6 - 0.0018 t). C ] = 2,6 KJ/kgK 100

- Nhit ban u ca dung dch ng : t11 = 500C - Nhit sau khi gia nhit: t12 = 700C - Khi lng nc bay hi trong qu trnh ha tan : mnuoc = 40.74 Kg/ngy. - Nhit ha hi ca nc 600C l : r hh = 2356.9 KJ/ Kg.ngy - Nhit lng cn cung cp: Q1 = m1.c1.(t12 t11) + mnuoc,1.r hh,1 = 149.324,79 KJ/ ngy - Lng hi 6 bar cn cung cp: H1 = 1,05 . Q1 / (0,9r1) = 83.16 Kg/ ngy Trong : 1,05: tn tht nhit ra mi trng ngoi 5% 0,9: lng hi ngng 90% r1 = 2095 KJ/kg: n nhit ho hi ca nc p sut 6 bar Lng hi gia nhit ng nha: - Khi lng ng nha cn un nng trong 1 ngy: m2 = 670.25 Kg - Nhit dung ring ca ng nha 80% l : C2 = 4.18.[1 - (0.6 - 0.0018 t). C ] = 2.4746 KJ/kgK 100

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GVHD : Trn Th Thu tr

- Nhit ban u ca ng nha : t21 = 300C - Nhit sau khi gia nhit: t22 = 700C - Nhit lng cn cung cp: Q2 = m2.c2.(t22 t21) = 66.344,026 KJ/ ngy - Lng hi 6 bar cn cung cp: H2 = 1,05 . Q2 / (0,9r2) = 36.95 Kg/ ngy Trong : 1,05: tn tht nhit ra mi trng ngoi 5% 0,9: lng hi ngng 90% r2 = 2095 KJ/kg: n nhit ho hi ca nc p sut 6 bar Lng hi lm nng thit b : Qtb,1 = K .F .t = .F .t Trong : K : h s truyn nhit ca thit b : h s dn nhit ca thp, = 17.5 W/m.K : b dy thit b, = 3 mm F : din tch trao i nhit ca thit b, F = 2 m2 17.5 .2.(70 30) = 466.666,67 W/ngy = 1.677.271,44 KJ/ngy Qtb,1 = 3.10 3 Htb,1 = 934 Kg/ngy 6.2.Tnh hi dng gia nhit s b : - Khi lng siro cn un nng trong 1 ngy: m3 = 1653.27 kg - Nhit ban u ca siro: t31 = 700C - Nhit sau khi gia nhit: t32 = 1100C t +t - Nhit dung ring ca siro 80% nhit t tb = 21 22 = 90 0C l : 2 C C3 = 4.18.[1 - (0.6 - 0.0018 t). ] = 2.7153 KJ/kgK 100 - Khi lng nc bay hi trong qu trnh gia nhit : mnuoc = 40.32 Kg/ngy. - Nhit ha hi ca nc 1000C l : r hh = 2260 KJ/ Kg.ngy - Nhit lng cn cung cp: Q3 = m3.c3.(t32 t31) + mnuoc,2.r hh,2 = 270.688,16 KJ/ ngy - Lng hi 6 bar cn cung cp: H3 = 1,05 . Q3 / (0,9r3) = 150.74 Kg/ ngy Trong : 1,05: tn tht nhit ra mi trng ngoi 5% 0,9: lng hi ngng 90% r3 = 2095 KJ/kg: n nhit ho hi ca nc p sut 6 bar Lng hi lm nng thit b : - Din tch trao i nhit ca thit b gia nhit s b : 2 m2 - B dy thit b : 3 mm - Nhit lng cn cung cp gia nhit thit b : Qtb,2 = K .F .t = .F .t

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Thit k phn xng sn xut ko mm

GVHD : Trn Th Thu tr

17.5 .2.(110 70) = 466.666,67 W/ngy = 1.677.271,44 KJ/ngy 3.10 3 Htb,2 = 934 Kg/ngy 6.3.Tnh hi dng nu ko : - Khi lng siro cn un nng trong 1 ngy: m4 = 1612.95 kg - Nhit ban u ca siro: t41 = 1100C - Nhit sau khi gia nhit: t42 = 1400C t +t - Nhit dung ring ca siro 82% nhit t tb = 31 32 = 125 0C l : 2 C C3 = 4.18.[1 - (0.6 - 0.0018 t). ] = 2.89465 kJ/kgK 100 - Khi lng nc bay hi trong qu trnh gia nhit : mnuoc,3 = 59.26 Kg/ngy. - Nhit ha hi ca nc 1250C l : r hh,3 = 2194 KJ/ Kg.ngy - Nhit lng cn cung cp: Q4 = m4.c4.(t42 t41) + mnuoc,3.r hh,3 = 270.079,87 KJ/ ngy - Lng hi 6 bar cn cung cp: H4 = 1,05 . Q4 / (0,9r4) = 150.4 kg/ ngy Trong : 1,05: tn tht nhit ra mi trng ngoi 5% 0,9: lng hi ngng 90% r4 = 2095 kJ/kg: n nhit ho hi ca nc p sut 6 bar Lng hi lm nng thit b : Htb 3 = 50x2x8 = 800 Kg/ngy 6.4.Chn ni hi : - Tng lng hi s dng trong phn xng trong 1 ngy: H = H1 + H2 + H3 + H4 + Htb1 + Htb2 + Htb3= 3.089,25 Kg/ ngy - Lng hi s dng trung bnh trong 1 gi: Htb = H / 16 = 193.078 Kg/h Chn ni hi : LWS0.2-0.6-Y.Q - Ni sn xut : Jiangsu China (Mainland) - Nng sut : 200 Kg/h - p sut hi nc : 6 bar - Nhit hi : 1650C - Cng sut : 144 KW - Lng du diesel tiu th : 14 Kg/h - Kch thc : 1260x1400x2160 mm - Khi lng : 830 Kg Qtb,2 =

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GVHD : Trn Th Thu tr

CHNG 7

TNH IN, NC

7.1.Tnh nc : 7.1.1.Lng nc s dng : Nc cho ni hi : N1 = 3.1 Tn/ngy = 3.1 m3/ngy Nc ha siro : N2 = 237.7 Kg/ngy = 0.238 m3/ngy Nc pha nguyn liu ph : N3 = 144 Kg/ngy = 0.144 m3/ngy Nc v sinh nh my, nc sinh hot v cho cc hot ng khc : N4 = N1 + N2 + N3 = 3.482 m3/ngy Lng nc phn xng cn s dng trong 1 ngy : N = 6.964 m3/ngy = 7 m3/ngy 7.1.2.Chn b nc : Chn b nc c kch thc : 2x2x2 m Th tch ti a 8 m3 7.2.Tnh in tiu th : in dng trong nh my c 2 loi: - in ng lc: in vn hnh thit b - in dn dng: in thp sng v sinh hot 7.2.1.in ng lc : Bng 7.3.1: Cng sut in ca cc thit b chnh trong nh my STT Thit b Cng sut (KW) 1 Ha tan 6.5 2 Gia nhit s b 2 3 Nu 4.55 4 Phi trn lm ngui 2.5 5 Qut ko 2.2 6 To hnh lm ngui 17.5 7 Bao gi 3.7 Tng cng 38.95 - Tng cng sut in ca cc thit b chnh: 38.95 KW - Cng sut ca h thng cp nc, x l nc thi, ly bng 10% tng cng sut thit b chnh. Cng sut in ng lc ca nh my: Pl = 1,1 . 38.95 = 42.845 KW 7.2.2. in dn dng - Ly bng 10% in ng lc: Pdd = 0,1 . pl = 4.285 KW

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Thit k phn xng sn xut ko mm 7.2.3.Chn my bin p Cng sut ca my bin p: S = P / cos = (42.845+4.285) / 0,95 = 49.61 KVA Chn my bin p - Loi : SG 60 - Hng : Guangdong China (Mainland) - Cng sut nh mc: 60 KVA - in p vo: 220 kV - in p ra: 380V hoc 220V

GVHD : Trn Th Thu tr

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GVHD : Trn Th Thu tr

CHNG 8

AN TON LAO NG

Vn an ton lao ng v phng chy cha chy trong qu trnh sn xut l mt vn ht sc quan trng ca nh my, x nghip. Thc hin tt cng tc an ton lao ng v phng chy cha chy khng nhng m bo an ton v sc kho cho ngi lao ng m cn ngn nga c nhng thit hi ln v ti sn cng nh tnh mng ca cng nhn. 8.1.Chng n v chng rung: Ting n v chn ng nh hng khng tt n sc kho ca cng nhn nh gy mi mt, mch p v nhp th tng, huyt p tng, km tp trung, nh hng n thnh gic, kh nng lm vic b gim st. Khc phc: - Thng xuyn tra du m vo cc my. Pht hin v sa cha kp thi cc b phn r, c hay b mn. - Gim rung bng cch lp rp chnh xc cc thit b, cch ly cc mng my vi sng, di b my c lt cc tm n hi hay b phn chng xc, c th gn cc l so gim rung cho thit b. - S dng cc dng c bo h lao ng chng n trong qu trnh sn xut. 8.2.An ton v s dng in: m bo an ton cn phi m bo cc nguyn tc sau: - Cng nhn phi tuyt i thc hin ni quy an ton v in. - Cc ng dy in phi c bao bc k, khng h bt k ch no. - Khng t my gn cc b phn sinh nhit. - B tr ng dy xa tm tay hay ng i li ca cng nhn trong phn xng, b tr cu dao in hp l ngt kp thi khi c s c. - Khi vn hnh thao tc gn in phi c dng c cch in. 8.3.An ton lao ng 8.3.1.Kim tra trc khi khi ng my: - Tt c cc thit b an ton v thit b bo v phi c lp t - Thu dn ra khi ni vn hnh tt c nhng vt liu, vt dng v cc vt th l khc c th gy thng tt cho ngi hoc gy h hng cho my - Tt c cc my ang tnh trng hot ng c - Tt c cc n bo, ci bo, p k, thit b an ton v cc thit b o u tnh trng tt - Sau khi ngng sn xut, in, kh, nc phi c kho v bo cho nhn vin ng lc bit

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Thit k phn xng sn xut ko mm

GVHD : Trn Th Thu tr

8.3.2.Nhng quy nh an ton chung khi vn hnh sn xut: - Ch c nhng ngi c hun luyn mi c vn hnh h thng - Lun lun trang b y dng bo h lao ng nh giy, m, qun o, gng tay, v cc trang thit b khc - Khng c tho cc nhn, du hiu cnh bo trn cc my, thay th chng khi b rch hoc khng nhn thy r - Khng c vn hnh my vt gii hn cho php: tc , p sut, nhit , - Khng c ri my khi my ang hot ng - Khng c a bt k phn no ca c th vo my ang chy, khng c chm vo b mt ca thit b ang nng - Khng cho php hn trn thit b khi ang hot ng - Trang b y bo h lao ng v thc hin cc quy nh an ton khi pha trn ho cht ty ra - Khng c s dng cc dung mi c hi, ho cht d chy v sinh my Khi v sinh bng vi nc phi tt kh nn v in, che chn t in v cc thit b in, cc thit b tnh trng qu nng - Khi s dng nc nng phi m van nc ngui trc, m van hi sau. Khi tt nc nng th theo trnh t ngc li 8.3.3.Nhng quy nh an ton trong khu vc sn xut: - Nh xng, kho tng, ni lm vic, thit b my mc thuc phm vi ca cc t chc qun l, t trng phi phn cng ngi trc nht, sp xp, nhc nh, gi gn gn gng - Nghim chnh chp hnh cc quy nh v cng ngh, v k thut v an ton lao ng trong sn xut v cng tc. Khng c s dng v iu khin thit b nu cha c hun luyn hng dn v an ton. - Nghim cm un nu bng ci la, bp in, in tr ngoi cc ni nh my quy nh - Khng c nm ba bi giy rc, tn thuc, ph liu, phng tin bo h lao ng - Tuyt i khng ht thuc trong kho v nhng ni c nguy c chy n - Khng c ly phng tin phng chy cha chy lm vic khc - S dng y v hp l tt c cc phng tin bo h lao ng c cp - Phi b tr ngi dn dp sch s gn gng ni lm vic, gi gn v sinh chung, bo qun tt cc phng tin phc v do nh my trang b - Khng ri b v tr lm vic trc khi ht gi lm vic, khi i n phi c ngi trc my v khng n cc ni khng thuc nhim v ca mnh. - Cc qun c, t trng, nhn vin trong nh my phi nghim chnh chp hnh cc iu trn 8.4.Phng chy cha chy : - Vic bo v phng chy cha chy l ngha v ca mi cng dn - Mi cng dn phi tch cc phng chy khng xy ra; ng thi chun b sn sng v lc lng phng tin khi cn cha chy kp thi v c hiu qu. - Phi thn trng trong vic s dng la, cc ngun nhit, ho cht v cc cht

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Thit k phn xng sn xut ko mm

GVHD : Trn Th Thu tr

d chy n, cht c hi, phng x. Trit tun theo cc quy nh v phng chy cha chy - Cm cu mc, s dng in tu tin, sau gi lm vic phi kim tra li cc thit b tiu th in. Ch n, qut, bp in trc lc ra v. Khng hng ho vt t p st vo hng n, dy in. Phi tun th nghim ngt quy nh v k thut an ton trong s dng in - Vt t hng ho phi xp gn gng, m bo khong cch an ton phng chy cha chy, to iu kin thun li cho vic kim tra, bo v v cu nguy khi cn thit. Khng dng kha m np phuy xng v cc dung mi d chy bng st thp - Khi giao nhn hng, xe khng c n my trong kho hoc ni cha nhiu cht d chy, khi u phi hng u xe ra ngoi. - Trn cc li i li, nht l cc li thot him, khng cc chng ngi vt - n v v c nhn c thnh tch phng chy cha chy s c khen thng, ngi no vi phm cc quy nh trn th ty trch nhim nng nh m x l t thi hnh k lut hnh chnh n truy t theo php lut hin hnh.

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GVHD : Trn Th Thu tr

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GVHD : Trn Th Thu tr

KT LUN Nh trnh by phn m u. n thit k phn xng sn xut ko mm l mt bn thit k ph hp vi iu kin thc t hin nay nc ta, vi cc thun li nh sau : ngun nguyn liu sn c, th trng tiu th rng ln, vn u t ban u l khng qu ln, t hiu qu kinh t cao. Qua qu trnh tnh ton v thc hin n, ta rt ra uc mt s mu cht sau: Nng sut 2208 Kg tng nguyn liu/ ngy. Sn phm: 2000 Kg/ngy S cng nhn sn xut: 10 ngi/ca Dy truyn thit b y ch yu l mua ca hng Shanghai China (Mainland).. Vn u t ban khng cao v kh nng t bo tr sa cha d dng.

Vi cch b tr cc thit b chnh trong phn xng hp l v quan tm n vn an ton lao ng do n ny c tnh kh thi rt cao v em li li nhun kinh t, mang tnh cnh tranh.

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TI LIU THAM KHO [1]. Fracis Joseph David Bealin-Kelly, Bernhard Hanke, Paul Nienaber (2001), Center filled confectionery, U.S Patent, US 006280762B1 [2]. Gerald B.Cotten, Donald Mihalich (2005), Confection center fill apparatus and method, U.S Patent Application Publication, US 20050260317A1. [3]. Paul A.Cimiluca (1983), Candy base and liquid center hard candy made therefrom, U.S Patent, 4,372,942. [4]. Paul A.Cimiluca (1979), Sorbitol and mannitol in confections, The manufacturing confectioner, 23 28. [5]. Robert R.Frey (1967), Hard candy from high maltose corn syrup, U.S Patent, 3,332,783. [6]. H Hu Long, K thut sn xut ko, NXB Khoa hc v K thut. [7]. L Vn Vit Mn, Li Quc t, Nguyn Th Hin, Tn N Minh Nguyt, Trn Th Thu Tr, Cng ngh ch bin thc phm, NXB i hc quc gia TPHCM [7]. Trang wed thit b sn xut ko: www.Alibaba.com

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GVHD : Trn Th Thu tr

PH LC PH LC 1 : Lch lm vic ca thit b trong ca 1 Bng 1.1.Lch lm vic ca thit b ha siro M 1 M 2 M 3 6h30 6h40 6h50 7h 11h30 11h40 Bng 1.2.Lch lm vic ca thit b gia nhit s b M 1 M 2 M 3 6h40 6h50 7h 7h10 11h40 11h50 M 4 11h50 12h M 4 12h 12h10

Thi gian

Thi gian

Lch lm vic ca thit b nu ko : nhp liu lin tc nhng thu sn phm theo m Lm vic lin tc : ca 1 t 7h30 11h30, ca 2 t 12h30 16h30, 30 pht ra 1 m Bng 1.3.Lch lm vic ca thit b phi trn-lm ngui Ca 1 Ca 2 8h 8h20 13h 13h20 8h30 8h50 13h30 13h50 9h 9h20 14h 14h20 9h30 9h50 14h30 14h50 10h 10h20 15h 15h20 10h30 10h50 15h30 15h50 11h 11h20 16h 16h20 11h30 11h50 16h30 16h50 Bng 1.4.Lch lm vic ca thit b qut ko Ca 1 8h20 8h25 8h50 8h55 9h20 9h25 9h50 9h55 10h20 10h25 10h50 10h55 11h20 11h25 11h50 11h55 Ca 2 13h20 13h25 13h50 13h55 14h20 14h25 14h50 14h55 15h20 15h25 15h50 15h55 16h20 16h25 16h50 16h55

M 1 M 2 M 3 M 4 M 5 M 6 M 7 M 8

Thi gian 8h20 8h25 8h50 8h55 9h20 9h25 9h50 9h55 10h20 10h25 10h50 10h55 11h20 11h25 11h50 11h55

Lch lm vic ca thit b to hnh : nhp liu theo m, sn phm ra lin tc

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GVHD : Trn Th Thu tr

PH LC 2 : HNH NH CA CC THIT B CHNH 2.1.THIT B HA SIRO : YX400 ca hng Shanghai China (Mainland).

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2.2.THIT B NU KO : AZ200 ca hng Shanghai China (Mainland)

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2.3.THIT B PHI TRN : YJB300 ca hng Shanghai China (Mainland)

2.4.THIT B QUT KO : DK-45 ca hng Shanghai China (Mainland)

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2.5.THIT B LN - VUT DP LM NGUI : KQ/CD400 ca hng Shanghai China (Mainland)

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Thit k phn xng sn xut ko mm

GVHD : Trn Th Thu tr

2.6.THIT B BAO GI : DZB-898C ca hng Zhejiang China (Mainland)

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