Influence of drying methods on the content of bioactive compounds and antioxidant activities of

MINISTRY OF EDUCATION AND TRAINING

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY FOR HIGH QUALITY TRAINING

CAPSTONE PROJECT

FOOD TECHNOLOGY

LECTURER: PhD. HOANG VAN CHUYEN

STUDENT: PHAM TRUONG TIEU LAM

INFLUENCE OF DRYING METHODS ON THE CONTENT

OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT

ACTIVITIES OF CURCULIGO ORCHIOIDES

Ho Chi Minh City, December, 2021

SKL 0 0 8 4 4 9

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY FOR HIGH QUALITY TRAINING

GRADUATION PROJECT

CODE: 2021-17116015

INFLUENCE OF DRYING METHODS ON THE

CONTENT OF BIOACTIVE COMPOUNDS AND

ANTIOXIDANT ACTIVITIES OF CURCULIGO

ORCHIOIDES

Major: FOOD TECHNOLOGY

Advisor: HOANG VAN CHUYEN, PhD.

PHAM TRUONG TIEU LAM

Student ID: 17116015

Ho Chi Minh City, December 2021

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GRADUATION PROJECT ASSIGNMENT

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DISCLAIMER

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ACKNOWLEDGEMENTS

I sincerely thank the supervisor Hoang Van Chuyen who has taught me during the

process of studying. He guided me enthusiastically during my study, he also trained me for

theorical knowledge and laboraty skills. He was also carefully told us when receiving

samples and how to prepare it; moreover, he supported us with the experimental supplies

and materials to help us complete the thesis better.

Besides, I would like to thank Ms. Tran Thi Thu Trang, who supported me in terms of

the facilities system and regulations in the laboratories. Moreover, I would like to express

my sincerest thanks to the lecturers, who have trained me step by step not only in

specialized knowledge but also self-study skills during my time at the university.

Finally, I would like to express my deep gratitude to my family, who have always

encouraged me from the time I worked on the research project until the time I finished the

experiments.

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ADVISOR’S EVALUATION SHEET

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PRE-DENFENSE EVALUATION SHEET

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EVALUATION SHEET OF DEFENSE COMMITTEE

MEMBER