CHT KEO THC PHM

(Food Colloids) M s hc phn Thi lng Khi lng v cu trc Bin son : : : : CB 405 2 n v hc trnh 2 (2,0) Ths. Nguyn Th Thu Thy (346) Ths. Trn Thanh Trc (351) 1. iu kin tin quyt Hc phn ny c ging dy sau khi hc xong cc kin thc c bn v c s ca ngnh. Hc phn cung cp nhng kin thc v vai tr, s cn thit cng nh tnh cht keo trong h thng thc phm. ng thi, cc ng dng ca cht keo thc phm cng c lm r. 2. Tm tt ni dung hc phn Hc phn cung cp cho sinh vin cc kin thc sau: - Nhng hiu bit c bn v tnh cht keo v h thng cht keo trong thc phm, - Vai tr hot ng b mt ca h thng cht keo, - Tnh cht lu bin ca cht keo, - S hnh thnh nh tng, hnh thnh bt, - Tnh cht keo b mt lin pha cht lng. 3. V tr hc phn Hc phn c xy dng ging dy nm cui cho sinh vin ngnh cng ngh thc phm, nhm trang b kin thc trc khi i thc t nh my v chun b tt nghip ra trng. 4. Mc tiu Ni dung ging dy gip sinh vin nm bt nhng vn sau y: - Hiu c tm quan trng ca cht keo trong thc phm, - c tnh ca cht keo, - Vai tr v kh nng ng dng ca cht keo trong qu trnh ch bin thc phm. 5. Chng trnh chi tit 5.1. Phn phi chng trnh Ni dung Chng 1. TNG QUAN Chng 2. S HOT NG B MT Chng 3: TNH CHT LU BIN Chng 4: NH TNG Chng 5: S TO BT Chng 6: S HP THU PROTEIN B MT LIN PHA CHT LNG Tng s gi 5 5 5 5 5 5

5.2. Ni dung chi tit Chng 1. TNG QUAN 1.1. Trng thi keo ca vt cht (The colloidal state of matter) 1.2. S n nh ca h keo (Colloid stability) 1.3. Cht keo trong thc phm (Colloids in food) 1.4. Cc cht nh ha v cht n nh (Emulsifiers and stabilizers) 1.5. Cu trc ca cht keo (Structure of colloids) 1.6. Chuyn ng Brown v chuyn ng ngu nhin (Brownian motion and random walks) Chng 2. S HOT NG B MT 2.1. B mt lin pha (Liquid interface)

2.2. S hp th ca dung dch (Adsorption from solution) 2.3 S t lin kt ca cht hot ng b mt (Self-assosiation of surfactants) 2.4 Nng ti hn ca micelle (Critical micelle concentration) 2.5 Cc cht nh ha trong thc phm (Food emulsifiers) Chng 3: TNH CHT LU BIN 3.1 Khi nim 3.2 H phn tn (Suspensions of spherical particles) 3.3 Tnh cht do n hi ca dung dch, huyn ph v gel (Viscoelasticity of solutions, dispersions and gels) 3.4 Tnh lu bin ca nh tng (Rheology of emulsions) 3.5 Tnh cht lu bin b mt (Interfacial rheology) Chng 4: NH TNG 4.1 Khi nim 4.2 S to kem (creaming) 4.3 S lin kt (Coalescence) 4.4 Tng tc gia cc git nh tng (Interactions between emulsion droplets) 4.5 S to bng (Floculation) 4.6 S chuyn pha (Phase inversion) 4.7 S hnh thnh nh tng (Emulsion formation) Chng 5: S TO BT 5.1 S to bt kh (Bubbles galore and disproportionation) 5.2 S n nh ca khi a din (mng bt) (Stability of polyhedral foams) 5.3 S hnh thnh bt (Foam formation) 5.4 Cc dng bt trong thc phm (Beer foam, egg-white foam, ice-cream) Chng 6: S HP THU PROTEIN B MT LIN PHA CHT LNG (PROTEINS AT LIQUID INTERFACES) 6.1 Tnh cht nhit ng ca s hp thu protein (Thermodynamics of protein adsorption) 6.2 ng hc ca qu trnh hp thu protein (Kinetics of protein adsorption) 6.3 Cu trc ca lp protein hp thu (Structure of adsorbed protein layers) 6.4.Mi lin h gia tnh cht hot ng b mt v cu trc protein (Interfacial functionality and protein structure) 6.5 S hp thu cnh tranh ca protein (Competitive adsorption of proteins) 6.6 S hp thu cnh tranh gia protein v cht hot ng b mt (Competitive adsorption of proteins with surfactants) 6.7. Tng tc ca cc polysaccharides v protein hp thu (Interaction of polysaccharides with adsorbed protein) 6. Cc tiu chun nh gi nh gi kh nng tip thu ca sinh vin thng qua cc bi kim tra v bi thi cui hc k. Phn bi kim tra s c ngh 30% im cho kt qu thi cui hc k. 7. Hng dn thc hin chng trnh Ni dung hc phn gm nhng vn lin quan cht ch v c b tr theo trnh t t u n cui. V th sinh vin khng th b st mt vn no nu mun tip thu tt cc phn tip theo. Mi phn s c cc v d minh ha, sinh vin s cng nhau gii quyt vn nhm sng t phn l thuyt va hc. 8. Ti liu tham kho 1. 2. 3. 4. 5. Dicknison, E., 1992. Introduction Food Colloids, Oxford science publications. Hiemenz, P.C., 1986. Principles of colloid and surface chemistry, 2nd edition, Marcel Dekker, NewYork. Mai Hu Khim, 1990. Gio trnh ha keo, i hc Bch Khoa TP. H Ch Minh. Nguyn Hu Ph, 2003. Ha l v ha keo, Nh xut bn khoa hc v k thut, H Ni. Van der Meeren, P., 2003. Food Colloids, textbook for Master degree, U.Gent Belgium.