MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION THESIS FOOD TECHNOLOGY PROPERTIES OF PECTIN POWDER AND PECTIN FILMS FROM POMELO, ORANGE AND DRAGON FRUIT PEELS ADVISOR: NGUYEN VINH TIEN STUDENT: CHU LE THU HUYEN TRAN BAO THANH TRUC SKL 0 0 8 9 4 2 Ho Chi Minh City, August, 2022
HO CHI MINH UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING FOOD TECHNOLOGY DEPARTMENT OF FOOD TECHNOLOGY GRADUATION THESIS Thesis ID: 2022-18116017 PROPERTIES OF PECTIN POWDER AND PECTIN FILMS FROM POMELO, ORANGE AND DRAGON FRUIT PEELS CHU LE THU HUYEN 18116017 TRAN BAO THANH TRUC 18116040 Major: FOOD TECHNOLOGY Supervisor: NGUYEN VINH TIEN, ASSOC. PROF. HO CHI MINH CITY – AUGUST 2022
HO CHI MINH UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING FOOD TECHNOLOGY DEPARTMENT OF FOOD TECHNOLOGY GRADUATION THESIS Thesis ID: 2022-18116017 PROPERTIES OF PECTIN POWDER AND PECTIN FILMS FROM POMELO, ORANGE AND DRAGON FRUIT PEELS CHU LE THU HUYEN 18116017 TRAN BAO THANH TRUC 18116040 Major: FOOD TECHNOLOGY Supervisor: NGUYEN VINH TIEN, ASSOC. PROF. HO CHI MINH CITY – AUGUST 2022
ACKNOWLEDGEMENT First and foremost, we would like to thank all of the teachers in the Food Technology Department of the University of Technology and Education of Ho Chi Minh City for teaching and imparting so much knowledge during the study at school, creating all facilities and equipment to assist us in completing the thesis in the best possible way. Furthermore, in order to complete and achieve the results we have today, we had to confront and overcome all of the difficulties and challenges encountered during and throughout the project. In addition, our beloved classmates and families make significant contributions, motivation, and support to us. We would especially like to thank PhD. Nguyen Vinh Tien, the teacher who guided this graduation project. Throughout the project, he enthusiastically guided and imparted to us the necessary knowledge and skills to guide how to use tools and operate machines in the laboratory, timely comment. At the same time, whenever we face difficulties in the research process, the teacher always create a welcoming and encouraging environment. Sincerely, we would like to express our gratitude to Ms. Ho Thi Thu Trang of the Department of Food Technology for facilitating and assisting us in using the measuring tools and equipment available at the Faculty of Chemical and Food Technology's laboratory. We tried to learn and research as much as we could to complete the graduation thesis, but we are still limited in knowledge and experience, so there will be flaws. We are looking forward to receiving feedbacks from teachers and friends in order to improve the thesis. We sincerely thank. i
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