MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION HCMUIIE GRADUATION THESIS MAJOR: FOOD TECHNOLOGY EVALUATION OF PHYSICOCHEMICAL PROPERTIES, MECHANICAL PROPERTIES, AND FRUIT PRESERVATION OF ACETYLATED STARCH AND ACETYLATED STARCH FILMS INSTRUCTOR: TRINH KHANH SON PHUNG TRUNG DUNG STUDENT: NGUYEN NGOC BAO KIM PHAN NGUYEN MINH TRI SKLO14215 Ho Chi Minh city, June 2024 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY OF INTERNATIONAL EDUCATION Ny HCMUTE GRADUATION PROJECT ID: 2024-201 16298 EVALUATION OF PHYSICOCHEMICAL PROPERTIES, MECHANICAL PROPERTIES, AND FRUIT PRESERVATION OF ACETYLATED STARCH AND ACETYLATED STARCH FILMS NGUYEN NGOC BAO KIM Student ID: 20116298 PHAN NGUYEN MINH TRI Student ID: 20116005 Major: FOOD TECHNOLOGY Supervisor: TRINH KHANH SON, Associate Professor Dr. PHUNG TRUNG DUNG, Engineer Ho Chi Minh City, June 2024 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY OF INTERNATIONAL EDUCATION Ny HCMUTE GRADUATION PROJECT ID: 2024-201 16298 EVALUATION OF PHYSICOCHEMICAL PROPERTIES, MECHANICAL PROPERTIES, AND FRUIT PRESERVATION OF ACETYLATED STARCH AND ACETYLATED STARCH FILMS NGUYEN NGOC BAO KIM Student ID: 20116298 PHAN NGUYEN MINH TRI Student ID: 20116005 Major: FOOD TECHNOLOGY Supervisor: TRINH KHANH SON, Associate Professor Dr. PHUNG TRUNG DUNG, Engineer Ho Chi Minh City, June 2024 BE nmm=memmnenmaminen THE SOCIALIST REPUBLIC OF VIETNAM FACULTY OF Independence — F = ATIONAL Er Pp ce — Freedom— Happiness Pam we.edun alien Ho Chi Minh City, June, 2024 GRADUATION PROJECT ASSIGNMENT Student name: Nguyen Ngoc Bao Kim Student ID: 20116298 Student name: Phan Nguyen Minh Tri Student ID: 20116005 Major: Food Technology Class: 20116CLA Supervisor: Associate Professor Dr.Trinh Khanh Son Phone number: 0935.734 Date of assignment: December 12", 2023 Date of submission: June 20", 2024 1. Project title: Evaluation of physicochemical properties, mechanical properties, and fruit preservation of acetylated starch and acetylated starch films.
Initial materials provided by supervisor: Native tapioca starch 3. Content of the project: Evaluate the effects of acetic anhydride quantity and modification time on tapioca starch and films made from acetylated starch through the physicochemical and mechanical properties. Research and evaluate the fruit preservation effectiveness of acetylated films. Final product: Acetylated starches and acetylated starch films CHAIR OF THE PROGRAM SUPERVISOR (Sign with full name) (Sign wit me) EE hông vas Clin PGS.
Trịnh Khánh Sơn 1 ACKNOWLEDGEMENTS Throughout our studies and training in the Faculty of International Education — Faculty of Food Technology at Ho Chi Minh City University of Technology and Education, we have gained extensive professional knowledge, life skills, and ethics, as well as learned how to overcome challenges. We sincerely thank all the teachers, family, and friends who have supported us on our personal development journey and helped us complete this graduation thesis. We want to express our deepest gratitude to our supervisor, Associate Professor Dr. Trinh Khanh Son, and Engineer Phung Trung Dung for their dedicated guidance, instruction, and support throughout the completion of this thesis.
Additionally, we thank our peers in the Food Technology Faculty, especially our co- supervisors and fellow research students, who have assisted us throughout the research process. iii DISCLAIMER As a result of this, we declare that we carried out all the content presented in this graduation thesis, including our supervisors, participating engineers, and students. The research content was conducted based on the requirements, design, guidance, and result verification by our supervisors. The entire content of this thesis has been checked for plagiarism using Turnitin software, ensuring that duplication is < 20%.
We certify that all referenced content in this thesis has been accurately and thoroughly cited according to regulations. Additionally, under the guidance of Associate Professor Dr. Trinh Khanh Son and Engineer Phung Trung Dung, the content of this graduation thesis is also a part of the master's thesis of Engineer Phung Trung Dung. Upon completion, our student group agrees to transfer all rights to use the content of the thesis, including articles, data, and results, to our supervisor Associate Prof.
Trinh Khanh Son. June 19", 2024 Signature Ee e Ngữ Nees Bais Kem Plan Rawle inh bu’ iv Ta, mmmemememensmonmesenn THE SOCIALIST REPUBLIC OF VIETNAM FACULTY Tu, eae Independence — Freedom— Happiness Z— A.‹ SUPERVISOR’S EVALUATION SHEET Student name: Nguyen Ngoc Bao Kim Student ID: 20116298 Student name: Phan Nguyen Minh Tri Student ID: 20116005 Major: Food Technology Project title: Evaluation of physicochemical properties, mechanical properties, and fruit preservation of acetylated starch and acetylated starch films. Supervisor: Associate Professor Dr.Trinh Khanh Son EVALUATION 1. Content of the project: The objectives of the thesis are clearly and specifically presented.
This graduation thesis focuses on improving the properties of raw cassava starch, particularly in the application of acetylated modified starch for making films and coatings for fruits. The content aligns with the stated research objectives. Numerous topics have been covered, and the results obtained are excellent. Strengths: The amount of results obtained is substantial compared to an undergraduate thesis; The results effectively address a specific need in fruit preservation.
The application of acetylated modified starch coatings can reduce the respiration rate of fruits and decrease weight loss percentage, which is very promising both scientifically and practically. The results have been explained in detail, and clearly, and have been appropriately cited. The results are entirely sufficient to be published as a scientific paper and meet the conditions for practical implementation. Weaknesses: No research can be entirely perfect, thus the aspects that have not been addressed will be pursued in subsequent studies.
Approval for oral defense? (Approved or denied) Approved 5. Overall evaluation: (Excellent, Good, Fair, Poor) Excellent 6. Mark: IS, gy (in words: A hf Mi ID VN, n9mmemmnuremunmie THE SOCIALIST REPUBLIC OF VIETNAM FACULTY OF Independence — Freedom— Happiness INTERNATIONAL EDUCATION Pam te ermneeivn eae PRE-DEFENSE EVALUATION SHEET Student name: Nguyen Ngoc Bao Kim Student ID: 20116298 Student name: Phan Nguyen Minh Tri Student ID: 20116005 Major: Food Technology Project title Evaluation of physicochemical properties, mechanical properties, and fruit preservation of acetylated starch and acetylated starch films. Name of Examiner: PhD.
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Approval for oral defense? (Approved or denied) dist print. Ang fae Sat Ho Chi Minh City, month 5 day , 2024 EXAMINER (Sign with full name) Ps ge fh Unaah dink vii MINISTRY OF EDUCATION AND TRAINING THE SOCIALIST REPUBLIC OF VIETNAM Ho Chi Minh University of Technology and Education Independence — Freedom— Happiness Faculty of International Education sec ST Food technology Program ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (FOR COMMITTEE MEMBER) 1. Thesis title: Evaluation of physicochemical properties, mechanical properties, and fruit preservation of acetylated starch and acetylated starch films 2. Student name: Nguyén Ngoc Bao Kim 4.
Evaluation of the committee member: Order | Evaluation criteria Scale Mark Scientific and technological quality of the thesis 30 Scientific quality (concepts, methodology, analytical 1 techniques,. ) 15 4+ Technological quality (technological process, designs, calculations, .) 15 14 Effectiveness of the thesis 10 2 Practical applicability 5 E The potential of technology transfer (process, equipment, 5 formulation.) 5 Quality of the writing report 30 3 Format (clear, concise, references .) 5 4 Structure 5 4 Data (Reliability, data processing, discussion .) 20 Ab The ability to present in front of the scientific 30 committee Form and layout of PowerPoint (clear, concise, attractive, 5 > 4 | sufficient citations.) Presentation skills —_| Is Aq The ability to answer the questions 10 9 Total 100 ge ‘Note: Classification (according to final grade point average): Excellent: 95-100 points; Good: 85-94 points; Fair: 70-84 points; Fulfil: 50-69 points; Unfulfil: < $0 points 10. Other comments: Date:__) 2a! 202 COMMITTEE MEMBER LE & % VWữ Tren khant Unt viii MINISTRY OF EDUCATION AND TRAINING THE SOCIALIST REPUBLIC OF VIETNAM Ho Chi Minh University of Technology and Education Independence —- Freedom— Happiness Faculty of International Education ——— Ố Food technology Program ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (FOR COMMITTEE MEMBER) 1. Thesis title; Evaluation of physicochemical properties, mechanical properties, and fruit preservation of acetylated starch and acetylated starch films 2.
Student name: Nguyén Ngoc Bao Kim 4. Evaluation of the committee member: Order | Evaluation criteria Scale Mark Scientific and technological quality of the thesis 30 F.w Scientific quality (concepts, methodology, analytical < 1 techniques,. ) Is 4 Technological quality (technological process, designs, | calculations, .) 1s 49 Effectiveness of the thesis 10 A9 2 Practical applicability 5 5 The potential of technology transfer (process, equipment, 5 formulation.) 8 Quality of the writing report 30 3 Format (clear, concise, references. 5 Data (Reliability, data processing, discussion .) 20 18 The ability to present in front of the scientific committee 3 x Form and layout of PowerPoint (clear, concise, attractive, 5 5 4 sufficient citations.
The ability to answer the questions 10 42 Total 100 Note: Classification (according to final grade point average); Excellent: 95-100 points; Good; 85-94 points; Fair: 70-84 points; Fulfil: 50-69 points; Unfulfil: < 50 points Date: 24 §£ | a COMMITTEE MEMBER 10. Other comments: sỉ er Cra qGhi, Thanh leon ix MINISTRY OF EDUCATION AND TRAINING Ho Chi Minh University of Technology and Education Faculty of International Education Food technology Program ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (FOR COMMITTEE MEMBER) THE SOCIALIST REPUBLIC OF VIETNAM Independence ~ Freedom-t lappiness eo 1. Thesis title: Evaluation of physicochemical properties, mechanical properties, and fruit preservation of acetylated starch and acetylated starch films 2. Student name: Nguyễn Ngọc Bảo Kim 4.
Evaluation of the committee member: Order | Evaluation criteria Scale Mark Scientific and technological quality of the thesis 30 2Ÿ Scientific quality (concepts, methodology, analytical 1 techniques,. ) 1s {3 Technological quality (technological process, designs, calculations,.) l5 + Effectiveness of the thesis 10 4 2 Practical applicability 5 4 The potential of technology transfer (process, equipment, 5 5 formulation.) Quality of the writing report 30 2 3 Format (clear, concise, references .) s co Structure 5 e Data (Reliability, data processing, discussion .) 20 48 The ability to present in front of the scientific 30 26 committee Form and layout of PowerPoint (clear, concise, attractive, 5 4 sufficient citations.) 5 Presentation skills 1s AS The ability to answer the questions 10 £ Total 100 _ 9| Fulfil: 50-69 points; Unfulfil: < 50 points 10. Other comments: Note: Classification (according to final grade point average): Excellent: 95-100 points; Good: 85-94 points; Fair: 70-84 points; MINISTRY OF EDUCATION AND TRAINING THE SOCIALIST REPUBLIC OF VIETNAM Ho Chi Minh University of Technology and Education Independence — Freedom— Happiness Faculty of Intemational Education Food technology Program ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (FOR COMMITTEE MEMBER) 1, Thesis title: Evaluation of physicochemical properties, mechanical properties, and fruit preservation of acetylated starch and acetylated starch films 2. Student name: Phan Nguyễn Minh Trí 4.
Evaluation of the committee member: Order | Evaluation criteria Scale Mark Scientific and technological quality of the thesis 30 Scientific quality (concepts, methodology, analytical 1 techniques,. ) 15 AL Technological quality (technological process, designs, calculations, .) 1S 14 Effectiveness of the thesis 10 2 Practical applicability 5 6 The potential of technology transfer (process, equipment, 5 si formulation.) = Quality of the writing report 30 3 Format (clear, concise, references .) 5 4 Structure 5 4 Data (Reliability, data processing, discussion .) 20 Nb The ability to present in front of the scientific 30 committee Form and layout of PowerPoint (clear, concise, attractive, 5 5 4 sufficient citations.) Presentation skills 1s AS The ability to answer the questions 10 g Total In. | ‘Note: Classification (according to final grade point average): Excellent: 95-100 points: Good: 85-94 points; Fair; 70-84 points: Fulfil: 50-69 points; Unfulfil: < 50 points 10.