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پروژه تهیه ی ژلاتین از پوست گاو

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پروژه تهیه ی ژلاتین از پوست گاو ، دانشکده مهندسی شیمی ، ورد 71 صفحه ، با تصاویر و جداول و محاسبات مربوطه و فهرست :

فهرست مطالب

چکیده 7

1-فصل اول : ژلاتین عنصر زندگی ما      8

1-1مقدمه  9

1-2تاریخچه 9

1-3 از کلاژن تا ژلاتین10

1-4 ترکیبات ژلاتین 11

1-5 مصارف تغذیه و طبی 12

1-6 نام های تجاری مشهور 14

1-7 اهمیت استراتژیک 14

1-8 کشور های عمده تولید کننده و مصرف کننده          15

1-9 کاربرد ژلاتین در صنایع مختلف  15

1-9-1مصارف غذایی 16

1-9-2مصارف دارویی  19

1-9-3مصارف صنعتی  20

1- 10 محصولات جنبی  22

1-11 کاربرد ژلاتین در صنایع لبنی 23

2-فصل دوم:فرآیند استخراج ژلاتین  28

2-1 مقدمه 29

2-2شرایط سازی29

2-2-1شرایط سازی پیش تصفیه ی قلیایی برای ژلاتین نوع B         31

2-2-2شرایط سازی پیش تصفیه ی اسیدی برای ژلاتین نوع A   32

2-3روش قدیمی استخراج(فرآیند ناپیوسته)                                                                                                                                        33

2-4پردازش ژلاتین استخراج شده                                                                                                                                                     34

2-4-1فیلتراسیون و شفاف سازی                                                                                                                                                      34

2-4-2دیونیزاسیون                                                                                                                                                                        36

2-4-3 تغلیظ                                                                                                                                                                               38

2-4-4استرلیزه نهایی                                                                                                                                                                      39

2-4-5اکستروژن                                                                                                                                                                           41

2-4-6خشک کردن و پودر کردن                                                                                                                                                    41

2-4-7بلندر                                                                                                                                                                                 43

2-4-8بسته بندی                                                                                                                                                                           43

3-فصل سوم:تست های استاندارد کیفیت روی محصول نهایی                                                                             44

3-1 مقدمه                                                                                                                                                                                  45

3-2 بلوم                                                                                                                                                                                     45

3-3 ویسکوزیته                                                                                                                                                                            47

3-4 pH                                                                                                                                                                                    47

3-5 محتوای آب                                                                                                                                                                          48

3-6 شفافیت و رنگ                                                                                                                                                                      48

3-7 سولفور دی اکسید و پراکسید ها                                                                                                                                                 49

3-8 طعم و مزه                                                                                                                                                                            50

3-9 ترکیبات غیر آلی                                                                                                                                                                    50

3- 10 تست میکروبیولوژی                                                                                                                                                             50

3-11 نقطه ی ژلی شدن و نقطه ی ذوب                                                                                                                                             51

3-12 تست کف کنندگی                                                                                                                                                               52

3-13 نقطه ی ایزوالکتریک                                                                                                                                                             53

3-14 تعیین نیتروژن با روش کجلدال                                                                                                                                                 53

3-15 پروتئین ژلاتین                                                                                                                                                                     54

3-16 هیدروکسی پرولین                                                                                                                                                                54

4-فصل چهارم:آزمایش و نتایج                                                                                                             55

4-1مراحل تهیه ی ژلاتین                                                                                                                                                               55

4-1-1آماده سازی پوست                                                                                                                                                               56

4-1-1-1ضد عفون کردن قظعات پوست                                                                                                                                            56

4-1-1-2چربی زدایی                                                                                                                                                                    56

4-1-1-3حذف موادمعدنی و پروتئین های غیر کلاژنی                                                                                                                          56

4-1-1-4مرحله ی استخراج کلاژن                                                                                                                                                   57

4-1-2استخراج ژلاتین                                                                                                                                                                   57

4-2اندازه گیری رطوبت                                                                                                                                                                 59

4-3pH                                                                                                                                                                                     59

4-4ویسکوزیته                                                                                                                                                                             59

4-5رنگ                                                                                                                                                                                    60

4-6بلوم                                                                                                                                                                                      60

4-7تعیین دما و زمان بستن                                                                                                                                                              60

4-8تعیین دما و زمان باز شدن                                                                                                                                                          61

4-9طراحی آزمایش و تحلیل نتایج حاصل                                                                                                                                         61

نتیجه و پیشنهادات                                                                                                                                                                        71

منابع و مراجع                                                                                                                             72

 

 


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