{"id":8544,"date":"2025-09-30T04:28:08","date_gmt":"2025-09-30T04:28:08","guid":{"rendered":"https:\/\/www.jymachinetech.com\/?p=8544"},"modified":"2025-09-30T04:28:08","modified_gmt":"2025-09-30T04:28:08","slug":"sugar-melting-science-complete-guide-to-caramelization-chemistry","status":"publish","type":"post","link":"https:\/\/www.jymachinetech.com\/vi\/sugar-melting-science-complete-guide-to-caramelization-chemistry\/","title":{"rendered":"Khoa H\u1ecdc Tan Ch\u1ea3y \u0110\u01b0\u1eddng: H\u01b0\u1edbng D\u1eabn To\u00e0n Di\u1ec7n V\u1ec1 H\u00f3a H\u1ecdc Caramel"},"content":{"rendered":"
\n

Khoa H\u1ecdc c\u1ee7a \u0110\u01b0\u1eddng Ng\u1ecdt: Ph\u00e2n T\u00edch K\u1ef9 Thu\u1eadt v\u1ec1 Qu\u00e1 Tr\u00ecnh Tan Ch\u1ea3y v\u00e0 Caramel H\u00f3a c\u1ee7a \u0110\u01b0\u1eddng<\/h2>\n

Gi\u1edbi thi\u1ec7u<\/h3>\n
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Bi\u1ebfn nh\u1eefng tinh th\u1ec3 \u0111\u01b0\u1eddng \u0111\u01a1n gi\u1ea3n th\u00e0nh ch\u1ea5t l\u1ecfng m\u00e0u h\u1ed5 ph\u00e1ch l\u00e0 m\u1ed9t k\u1ef9 n\u0103ng n\u1ea5u \u0103n c\u01a1 b\u1ea3n. N\u00f3 tr\u00f4ng c\u00f3 v\u1ebb d\u1ec5 d\u00e0ng, nh\u01b0ng qu\u00e1 tr\u00ecnh n\u00e0y th\u1ef1c s\u1ef1 l\u00e0 m\u1ed9t trong nh\u1eefng \u0111i\u1ec1u ph\u1ee9c t\u1ea1p v\u00e0 th\u00fa v\u1ecb nh\u1ea5t x\u1ea3y ra trong khoa h\u1ecdc th\u1ef1c ph\u1ea9m. Khi b\u1ea1n hi\u1ec3u \u0111i\u1ec1u g\u00ec x\u1ea3y ra v\u1edbi \u0111\u01b0\u1eddng khi n\u00f3 tan ch\u1ea3y, b\u1ea1n th\u1ef1c s\u1ef1 hi\u1ec3u m\u1ed9t chu\u1ed7i c\u00e1c thay \u0111\u1ed5i v\u1eadt l\u00fd v\u00e0 ph\u1ea3n \u1ee9ng h\u00f3a h\u1ecdc.<\/div>\n
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\u0110i\u1ec1u n\u00e0y kh\u00f4ng gi\u1ed1ng nh\u01b0 tuy\u1ebft tan th\u00e0nh n\u01b0\u1edbc. \u0110\u1ed1i v\u1edbi sucrose\u2014\u0111\u01b0\u1eddng b\u00e0n th\u00f4ng th\u01b0\u1eddng\u2014qu\u00e1 tr\u00ecnh n\u00e0y l\u00e0 m\u1ed9t \u0111i\u1ec7u nh\u1ea3y ph\u1ee9c t\u1ea1p c\u1ee7a vi\u1ec7c tan ch\u1ea3y v\u00e0 ph\u00e2n h\u1ee7y c\u00f9ng l\u00fac. \u0110\u00f3 l\u00e0 m\u1ed9t h\u00e0nh tr\u00ecnh bi\u1ebfn m\u1ed9t h\u1ee3p ch\u1ea5t ng\u1ecdt th\u00e0nh h\u00e0ng tr\u0103m ph\u00e2n t\u1eed m\u1edbi. M\u1ed7i ph\u00e2n t\u1eed g\u00f3p ph\u1ea7n v\u00e0o m\u1ed9t h\u1ed7n h\u1ee3p ph\u1ee9c t\u1ea1p h\u01b0\u01a1ng v\u1ecb<\/a>, m\u00f9i th\u01a1m, v\u00e0 m\u00e0u s\u1eafc.<\/div>\n
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B\u00e0i vi\u1ebft n\u00e0y cung c\u1ea5p cho b\u1ea1n ph\u00e2n t\u00edch k\u1ef9 thu\u1eadt to\u00e0n di\u1ec7n v\u1ec1 c\u00e1ch ho\u1ea1t \u0111\u1ed9ng c\u1ee7a qu\u00e1 tr\u00ecnh tan ch\u1ea3y \u0111\u01b0\u1eddng. Ch\u00fang ta s\u1ebd kh\u00e1m ph\u00e1 s\u1ef1 kh\u00e1c bi\u1ec7t quan tr\u1ecdng gi\u1eefa th\u1ef1c s\u1ef1 tan ch\u1ea3y v\u00e0 ph\u00e2n h\u1ee7y nhi\u1ec7t. Ch\u00fang ta s\u1ebd xem x\u00e9t c\u00e1ch c\u00e1c lo\u1ea1i \u0111\u01b0\u1eddng kh\u00e1c nhau ph\u1ea3n \u1ee9ng. V\u00e0 ch\u00fang ta s\u1ebd \u0111i s\u00e2u v\u00e0o h\u00f3a h\u1ecdc c\u1ee7a qu\u00e1 tr\u00ecnh caramel h\u00f3a. M\u1ee5c ti\u00eau c\u1ee7a ch\u00fang ta l\u00e0 v\u01b0\u1ee3t ra ngo\u00e0i c\u00e1c c\u00f4ng th\u1ee9c v\u00e0 cung c\u1ea5p cho b\u1ea1n ki\u1ebfn th\u1ee9c khoa h\u1ecdc \u0111\u1ec3 ki\u1ec3m so\u00e1t, thay \u0111\u1ed5i, v\u00e0 ho\u00e0n thi\u1ec7n ngh\u1ec7 thu\u1eadt l\u00e0m vi\u1ec7c v\u1edbi \u0111\u01b0\u1eddng<\/a>.<\/div>\n
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M\u1ed9t G\u00f3c Nh\u00ecn V\u1eadt L\u00fd H\u00f3a<\/h2>\n
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\u0110\u1ec3 l\u00e0m ch\u1ee7 \u0111\u01b0\u1eddng, ch\u00fang ta c\u1ea7n \u0111\u1ecbnh ngh\u0129a c\u00e1c thu\u1eadt ng\u1eef c\u1ee7a m\u00ecnh m\u1ed9t c\u00e1ch ch\u00ednh x\u00e1c v\u1ec1 m\u1eb7t khoa h\u1ecdc. Ng\u01b0\u1eddi ta th\u01b0\u1eddng d\u00f9ng t\u1eeb \u201ctan ch\u1ea3y,\u201d nh\u01b0ng v\u1edbi sucrose, th\u1ef1c t\u1ebf n\u00f3 c\u00f2n ph\u1ee9c t\u1ea1p h\u01a1n nhi\u1ec1u. Ph\u1ea7n n\u00e0y cung c\u1ea5p cho b\u1ea1n ki\u1ebfn th\u1ee9c khoa h\u1ecdc c\u01a1 b\u1ea3n c\u1ea7n thi\u1ebft \u0111\u1ec3 hi\u1ec3u to\u00e0n b\u1ed9 qu\u00e1 tr\u00ecnh.<\/div>\n
\"\u0111\u01b0\u1eddng,<\/a><\/div>\n

Tan ch\u1ea3y so v\u1edbi Ph\u00e2n h\u1ee7y<\/h3>\n
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Th\u1eadt s\u1ef1 tan ch\u1ea3y l\u00e0 khi m\u1ed9t ch\u1ea5t thay \u0111\u1ed5i t\u1eeb th\u1ec3 r\u1eafn sang th\u1ec3 l\u1ecfng m\u00e0 kh\u00f4ng l\u00e0m thay \u0111\u1ed5i c\u1ea5u tr\u00fac h\u00f3a h\u1ecdc c\u1ee7a n\u00f3. Tuy\u1ebft (H\u2082O r\u1eafn) tan th\u00e0nh n\u01b0\u1edbc (H\u2082O l\u1ecfng) l\u00e0 m\u1ed9t v\u00ed d\u1ee5 ho\u00e0n h\u1ea3o. B\u1ea1n c\u00f3 th\u1ec3 \u0111\u1ea3o ng\u01b0\u1ee3c qu\u00e1 tr\u00ecnh n\u00e0y\u2014n\u01b0\u1edbc c\u00f3 th\u1ec3 \u0111\u00f3ng b\u0103ng tr\u1edf l\u1ea1i th\u00e0nh tuy\u1ebft.<\/div>\n
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Ph\u00e2n h\u1ee7y nhi\u1ec7t kh\u00e1c bi\u1ec7t. \u0110\u00f3 l\u00e0 m\u1ed9t bi\u1ebfn \u0111\u1ed5i h\u00f3a h\u1ecdc kh\u00f4ng th\u1ec3 \u0111\u1ea3o ng\u01b0\u1ee3c. Khi b\u1ea1n nung g\u1ed7, n\u00f3 kh\u00f4ng tan ch\u1ea3y\u2014n\u00f3 ch\u00e1y. N\u00f3 ph\u00e2n h\u1ee7y th\u00e0nh tro, kh\u00f3i, v\u00e0 kh\u00ed. C\u1ea5u tr\u00fac h\u00f3a h\u1ecdc c\u1ee7a n\u00f3 thay \u0111\u1ed5i v\u0129nh vi\u1ec5n.<\/div>\n
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Qu\u00e1 tr\u00ecnh tan ch\u1ea3y c\u1ee7a \u0111\u01b0\u1eddng n\u1eb1m \u1edf gi\u1eefa hai \u0111\u1ecbnh ngh\u0129a n\u00e0y. N\u00f3 li\u00ean quan \u0111\u1ebfn m\u1ed9t thay \u0111\u1ed5i v\u1eadt l\u00fd nh\u01b0ng ngay sau \u0111\u00f3 l\u00e0 ph\u00e2n h\u1ee7y h\u00f3a h\u1ecdc. \u0110i\u1ec1u n\u00e0y khi\u1ebfn qu\u00e1 tr\u00ecnh n\u00e0y kh\u00f4ng th\u1ec3 \u0111\u1ea3o ng\u01b0\u1ee3c.<\/div>\n
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Tr\u01b0\u1eddng h\u1ee3p c\u1ee7a Sucrose<\/h3>\n
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Sucrose\u2014\u0111\u01b0\u1eddng hai th\u00e0nh ph\u1ea7n m\u00e0 ch\u00fang ta bi\u1ebft l\u00e0 \u0111\u01b0\u1eddng b\u00e0n\u2014v\u1ec1 m\u1eb7t k\u1ef9 thu\u1eadt b\u1eaft \u0111\u1ea7u ph\u00e2n h\u1ee7y khi \u0111\u1ea1t \u0111\u1ebfn \u0111i\u1ec3m tan ch\u1ea3y c\u1ee7a n\u00f3. \u0110i\u1ec1u n\u00e0y r\u1ea5t quan tr\u1ecdng \u0111\u1ed1i v\u1edbi b\u1ea5t k\u1ef3 ai l\u00e0m vi\u1ec7c v\u1edbi \u0111\u01b0\u1eddng. N\u0103ng l\u01b0\u1ee3ng nhi\u1ec7t kh\u00f4ng ch\u1ec9 l\u00e0m \u0111\u1ee9t li\u00ean k\u1ebft gi\u1eefa c\u00e1c ph\u00e2n t\u1eed \u0111\u01b0\u1eddng (tan ch\u1ea3y). N\u00f3 c\u00f2n b\u1eaft \u0111\u1ea7u ph\u00e1 v\u1ee1 c\u00e1c li\u00ean k\u1ebft trong ch\u00ednh c\u00e1c ph\u00e2n t\u1eed sucrose.<\/div>\n
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Sucrose tinh khi\u1ebft tan ch\u1ea3y \u1edf kho\u1ea3ng 186\u00b0C (367\u00b0F). Nh\u01b0ng th\u01b0\u1eddng \u0111\u01b0\u1ee3c \u0111\u01b0a ra trong ph\u1ea1m vi v\u00ec qu\u00e1 tr\u00ecnh ph\u00e2n h\u1ee7y b\u1eaft \u0111\u1ea7u tr\u01b0\u1edbc khi b\u1ea1n c\u00f3 m\u1ed9t ch\u1ea5t l\u1ecfng r\u00f5 r\u00e0ng. Qu\u00e1 tr\u00ecnh ph\u00e2n h\u1ee7y \u0111\u1ed3ng th\u1eddi n\u00e0y l\u00e0 b\u01b0\u1edbc \u0111\u1ea7u ti\u00ean h\u01b0\u1edbng t\u1edbi caramel h\u00f3a. N\u00f3 gi\u1ea3i th\u00edch t\u1ea1i sao \u0111\u01b0\u1eddng \u201ctan ch\u1ea3y\u201d kh\u00f4ng th\u1ec3 l\u00e0m ngu\u1ed9i tr\u1edf l\u1ea1i d\u1ea1ng tinh th\u1ec3 ban \u0111\u1ea7u c\u1ee7a n\u00f3.<\/div>\n
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Ph\u00e2n t\u00edch \u0110\u01b0\u1eddng So S\u00e1nh<\/h2>\n
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T\u1ea5t c\u1ea3 c\u00e1c lo\u1ea1i \u0111\u01b0\u1eddng kh\u00f4ng gi\u1ed1ng nhau. Ch\u00fang ph\u1ea3n \u1ee9ng r\u1ea5t kh\u00e1c nhau d\u01b0\u1edbi nhi\u1ec7t d\u1ef1a tr\u00ean c\u1ea5u tr\u00fac h\u00f3a h\u1ecdc c\u1ee7a ch\u00fang. C\u00e1c chuy\u00ean gia c\u1ea7n hi\u1ec3u nh\u1eefng kh\u00e1c bi\u1ec7t n\u00e0y \u0111\u1ec3 ch\u1ecdn lo\u1ea1i \u0111\u01b0\u1eddng ph\u00f9 h\u1ee3p cho c\u00e1c c\u00f4ng vi\u1ec7c c\u1ee5 th\u1ec3\u2014d\u00f9 \u0111\u00f3 l\u00e0 t\u1ea1o h\u00ecnh \u0111i\u00eau kh\u1eafc \u0111\u01b0\u1eddng trong su\u1ed1t hay l\u00e0m s\u1ed1t nhanh ch\u00f3ng chuy\u1ec3n sang m\u00e0u n\u00e2u.<\/div>\n
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Ch\u00fang ta s\u1ebd so s\u00e1nh c\u00e1c lo\u1ea1i \u0111\u01b0\u1eddng ph\u1ed5 bi\u1ebfn nh\u1ea5t \u0111\u01b0\u1ee3c s\u1eed d\u1ee5ng trong n\u1ea5u \u0103n<\/a> v\u00e0 l\u00e0m k\u1eb9o. Ch\u00fang t\u00f4i s\u1ebd ph\u00e2n lo\u1ea1i ch\u00fang theo c\u1ea5u tr\u00fac tr\u01b0\u1edbc. Disaccharides, nh\u01b0 sucrose, \u0111\u01b0\u1ee3c t\u1ea1o th\u00e0nh t\u1eeb hai \u0111\u01a1n v\u1ecb \u0111\u01b0\u1eddng \u0111\u01a1n gi\u1ea3n h\u01a1n. Monosaccharides, nh\u01b0 glucose v\u00e0 fructose, l\u00e0 c\u00e1c lo\u1ea1i \u0111\u01b0\u1eddng \u0111\u01a1n l\u1ebb. S\u1ef1 kh\u00e1c bi\u1ec7t v\u1ec1 c\u1ea5u tr\u00fac n\u00e0y quy\u1ebft \u0111\u1ecbnh c\u00e1ch ch\u00fang tan ch\u1ea3y v\u00e0 caramel h\u00f3a.<\/div>\n
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Sucrose (\u0110\u01b0\u1eddng tinh luy\u1ec7n)<\/h3>\n
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Sucrose l\u00e0 ti\u00eau chu\u1ea9n trong ng\u00e0nh c\u00f4ng nghi\u1ec7p. L\u00e0 m\u1ed9t lo\u1ea1i \u0111\u01b0\u1eddng g\u1ed3m hai ph\u1ea7n, g\u1ed3m m\u1ed9t \u0111\u01a1n v\u1ecb glucose v\u00e0 m\u1ed9t \u0111\u01a1n v\u1ecb fructose li\u00ean k\u1ebft v\u1edbi nhau, qu\u00e1 tr\u00ecnh tan ch\u1ea3y c\u1ee7a n\u00f3 li\u00ean quan \u0111\u1ebfn s\u1ef1 ph\u00e2n h\u1ee7y nh\u01b0 \u0111\u00e3 \u0111\u1ec1 c\u1eadp. N\u00f3 c\u00f3 xu h\u01b0\u1edbng k\u1ebft tinh nh\u01b0ng t\u1ea1o ra caramel m\u00e0u h\u1ed5 ph\u00e1ch \u0111i\u1ec3n h\u00ecnh, \u0111\u1eb7t ti\u00eau chu\u1ea9n v\u1ec1 h\u01b0\u01a1ng v\u1ecb v\u00e0 m\u00e0u s\u1eafc.<\/div>\n
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Glucose (Dextrose)<\/h3>\n
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Glucose ho\u1ea1t \u0111\u1ed9ng kh\u00e1c bi\u1ec7t. N\u00f3 l\u00e0 m\u1ed9t lo\u1ea1i \u0111\u01b0\u1eddng \u0111\u01a1n v\u1edbi \u0111i\u1ec3m n\u00f3ng ch\u1ea3y th\u1ea5p h\u01a1n sucrose. N\u00f3 tan ch\u1ea3y m\u1ed9t c\u00e1ch s\u1ea1ch s\u1ebd h\u01a1n tr\u01b0\u1edbc khi x\u1ea3y ra qu\u00e1 tr\u00ecnh n\u00e2u h\u00f3a \u0111\u00e1ng k\u1ec3. Gi\u00e1 tr\u1ecb ch\u00ednh c\u1ee7a n\u00f3 trong l\u00e0m k\u1eb9o l\u00e0 kh\u1ea3 n\u0103ng m\u1ea1nh m\u1ebd \u0111\u1ec3 ng\u0103n ch\u1eb7n sucrose k\u1ebft tinh, khi\u1ebfn n\u00f3 tr\u1edf th\u00e0nh m\u1ed9t \u201cch\u1ea5t g\u00e2y nhi\u1ec5u\u201d thi\u1ebft y\u1ebfu.<\/div>\n
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Fructose (\u0110\u01b0\u1eddng tr\u00e1i c\u00e2y)<\/h3>\n
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Fructose l\u00e0 m\u1ed9t lo\u1ea1i \u0111\u01b0\u1eddng \u0111\u01a1n kh\u00e1c v\u1edbi \u0111i\u1ec3m n\u00f3ng ch\u1ea3y th\u1ea5p nh\u1ea5t trong c\u00e1c lo\u1ea1i \u0111\u01b0\u1eddng ph\u1ed5 bi\u1ebfn. N\u00f3 ph\u1ea3n \u1ee9ng m\u1ea1nh v\u00e0 caramel h\u00f3a r\u1ea5t nhanh \u1edf nhi\u1ec7t \u0111\u1ed9 th\u1ea5p h\u01a1n nhi\u1ec1u so v\u1edbi sucrose. \u0110i\u1ec1u n\u00e0y l\u00e0m cho n\u00f3 ph\u00f9 h\u1ee3p khi b\u1ea1n mu\u1ed1n nhanh ch\u00f3ng n\u00e2u, nh\u01b0ng c\u0169ng \u0111\u00f2i h\u1ecfi ki\u1ec3m so\u00e1t nhi\u1ec7t \u0111\u1ed9 c\u1ea9n th\u1eadn \u0111\u1ec3 tr\u00e1nh ch\u00e1y.<\/div>\n
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Lactose (\u0110\u01b0\u1eddng s\u1eefa)<\/h3>\n
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Lactose l\u00e0 lo\u1ea1i \u0111\u01b0\u1eddng hai ph\u1ea7n c\u00f3 trong s\u1eefa. N\u00f3 c\u00f3 \u0111i\u1ec3m n\u00f3ng ch\u1ea3y cao v\u00e0 \u00edt ng\u1ecdt h\u01a1n sucrose. Qu\u00e1 tr\u00ecnh caramel h\u00f3a c\u1ee7a n\u00f3 l\u00e0 y\u1ebfu t\u1ed1 then ch\u1ed1t trong ph\u00e1t tri\u1ec3n h\u01b0\u01a1ng v\u1ecb c\u1ee7a c\u00e1c s\u1ea3n ph\u1ea9m nh\u01b0 dulce de leche, n\u01a1i n\u00f3 n\u00e2u ch\u1eadm trong qu\u00e1 tr\u00ecnh n\u1ea5u l\u00e2u trong s\u1ef1 hi\u1ec7n di\u1ec7n c\u1ee7a protein s\u1eefa.<\/div>\n
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B\u1ea3ng 1: \u0110\u1eb7c t\u00ednh so s\u00e1nh c\u1ee7a c\u00e1c lo\u1ea1i \u0111\u01b0\u1eddng ph\u1ed5 bi\u1ebfn<\/h3>\n
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\n\n\n\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n
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Lo\u1ea1i \u0110\u01b0\u1eddng<\/div>\n<\/td>\n
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L\u1edbp H\u00f3a h\u1ecdc<\/div>\n<\/td>\n
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\u0110i\u1ec3m n\u00f3ng ch\u1ea3y \u01b0\u1edbc t\u00ednh (\u00b0C \/ \u00b0F)<\/div>\n<\/td>\n
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H\u00e0nh vi tan ch\u1ea3y & caramel h\u00f3a<\/div>\n<\/td>\n
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\u1ee8ng d\u1ee5ng ph\u1ed5 bi\u1ebfn<\/div>\n<\/td>\n<\/tr>\n
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\u0110\u01b0\u1eddng sucrose<\/strong><\/div>\n<\/td>\n
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Disaccharide (\u0110\u01b0\u1eddng \u0111\u00f4i)<\/div>\n<\/td>\n
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186\u00b0C \/ 367\u00b0F<\/div>\n<\/td>\n
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Ph\u00e2n h\u1ee7y khi tan ch\u1ea3y; t\u1ea1o th\u00e0nh caramel m\u00e0u h\u1ed5 ph\u00e1ch \u0111i\u1ec3n h\u00ecnh. D\u1ec5 k\u1ebft tinh.<\/div>\n<\/td>\n
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Caramel d\u00f9ng chung, k\u1eb9o, s\u1ed1t.<\/div>\n<\/td>\n<\/tr>\n
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Glucose<\/strong><\/div>\n<\/td>\n
\n
Monosaccharide<\/div>\n<\/td>\n
\n
146\u00b0C \/ 295\u00b0F<\/div>\n<\/td>\n
\n
Tan ch\u1ea3y s\u1ea1ch h\u01a1n tr\u01b0\u1edbc khi n\u00e2u \u0111\u00e1ng k\u1ec3; \u00edt d\u1ec5 k\u1ebft tinh.<\/div>\n<\/td>\n
\n
Xi-r\u00f4 ng\u00f4, b\u00e1nh k\u1eb9o th\u01b0\u01a1ng m\u1ea1i, \u1ee9c ch\u1ebf qu\u00e1 tr\u00ecnh k\u1ebft tinh.<\/div>\n<\/td>\n<\/tr>\n
\n
Fructose<\/strong><\/div>\n<\/td>\n
\n
Monosaccharide<\/div>\n<\/td>\n
\n
103\u00b0C \/ 217\u00b0F<\/div>\n<\/td>\n
\n
Tan ch\u1ea3y v\u00e0 caramen h\u00f3a \u1edf nhi\u1ec7t \u0111\u1ed9 th\u1ea5p h\u01a1n; chuy\u1ec3n sang m\u00e0u n\u00e2u r\u1ea5t nhanh.<\/div>\n<\/td>\n
\n
C\u00e1c ch\u1ebf ph\u1ea9m d\u1ef1a tr\u00ean tr\u00e1i c\u00e2y, m\u1ed9t s\u1ed1 lo\u1ea1i si r\u00f4 \u0111\u1eb7c bi\u1ec7t.<\/div>\n<\/td>\n<\/tr>\n
\n
Isomalt<\/strong><\/div>\n<\/td>\n
\n
R\u01b0\u1ee3u \u0111\u01b0\u1eddng<\/div>\n<\/td>\n
\n
145-150\u00b0C \/ 293-302\u00b0F<\/div>\n<\/td>\n
\n
Tan th\u00e0nh ch\u1ea5t l\u1ecfng trong su\u1ed1t; ch\u1ed1ng k\u1ebft tinh v\u00e0 \u0111\u1ed9 \u1ea9m cao.<\/div>\n<\/td>\n
\n
T\u01b0\u1ee3ng \u0111\u01b0\u1eddng, t\u00e1c ph\u1ea9m trang tr\u00ed, k\u1eb9o \u201ckh\u00f4ng \u0111\u01b0\u1eddng\u201d.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
<\/div>\n

H\u00f3a h\u1ecdc c\u1ee7a qu\u00e1 tr\u00ecnh caramen h\u00f3a<\/h2>\n
<\/div>\n
Caramen h\u00f3a kh\u00f4ng ph\u1ea3i l\u00e0 m\u1ed9t ph\u1ea3n \u1ee9ng duy nh\u1ea5t m\u00e0 l\u00e0 m\u1ed9t chu\u1ed7i c\u00e1c s\u1ef1 ki\u1ec7n h\u00f3a h\u1ecdc ph\u1ee9c t\u1ea1p. \u0110\u00f3 l\u00e0 qu\u00e1 tr\u00ecnh nhi\u1ec7t ph\u00e2n c\u1ee7a \u0111\u01b0\u1eddng trong \u0111i\u1ec1u ki\u1ec7n kh\u00f4ng c\u00f3 protein. Qu\u00e1 tr\u00ecnh n\u00e0y t\u1ea1o ra h\u00e0ng tr\u0103m h\u1ee3p ch\u1ea5t m\u1edbi mang l\u1ea1i m\u00e0u s\u1eafc, h\u01b0\u01a1ng v\u1ecb v\u00e0 m\u00f9i \u0111\u1eb7c tr\u01b0ng c\u1ee7a caramen.<\/div>\n
<\/div>\n

Chu\u1ed7i ph\u1ea3n \u1ee9ng<\/h3>\n
<\/div>\n
H\u00e0nh tr\u00ecnh t\u1eeb m\u1ed9t ph\u00e2n t\u1eed \u0111\u01b0\u1eddng \u0111\u01a1n \u0111\u1ebfn caramel ph\u1ee9c t\u1ea1p di\u1ec5n ra qua b\u1ed1n giai \u0111o\u1ea1n ch\u00ednh c\u1ee7a ph\u1ea3n \u1ee9ng h\u00f3a h\u1ecdc khi nhi\u1ec7t \u0111\u1ed9 t\u0103ng l\u00ean.<\/div>\n
<\/div>\n
    \n
  1. \n
    Ph\u1ea3n \u1ee9ng \u0111\u1ea3o ng\u01b0\u1ee3c sucrose: Ph\u1ea3n \u1ee9ng \u0111\u1ea7u ti\u00ean, th\u01b0\u1eddng \u0111\u01b0\u1ee3c h\u1ed7 tr\u1ee3 b\u1edfi l\u01b0\u1ee3ng n\u01b0\u1edbc ho\u1eb7c axit nh\u1ecf, ph\u00e1 v\u1ee1 li\u00ean k\u1ebft trong sucrose. \u0110i\u1ec1u n\u00e0y chia \u0111\u01b0\u1eddng th\u00e0nh hai ph\u1ea7n: glucose v\u00e0 fructose.<\/div>\n
    <\/div>\n<\/li>\n
  2. \n
    Ng\u01b0ng t\u1ee5 & Th\u1ee7y ph\u00e2n: Khi ti\u1ebfp t\u1ee5c nung, c\u00e1c ph\u00e2n t\u1eed n\u01b0\u1edbc b\u1ecb lo\u1ea1i b\u1ecf kh\u1ecfi c\u1ea5u tr\u00fac \u0111\u01b0\u1eddng. C\u00e1c \u0111\u01b0\u1eddng sau \u0111\u00f3 b\u1eaft \u0111\u1ea7u ng\u01b0ng t\u1ee5, c\u00e1c ph\u00e2n t\u1eed ri\u00eang l\u1ebb li\u00ean k\u1ebft v\u1edbi nhau \u0111\u1ec3 t\u1ea1o th\u00e0nh c\u00e1c \u0111\u01b0\u1eddng ph\u1ee9c t\u1ea1p h\u01a1n, l\u1edbn h\u01a1n.<\/div>\n
    <\/div>\n<\/li>\n
  3. \n
    Isomer h\u00f3a & Ph\u00e2n m\u1ea3nh: V\u00f2ng \u0111\u01b0\u1eddng (nh\u01b0 glucose v\u00e0 fructose) m\u1edf ra v\u00e0 s\u1eafp x\u1ebfp l\u1ea1i c\u1ea5u tr\u00fac nguy\u00ean t\u1eed th\u00e0nh c\u00e1c d\u1ea1ng kh\u00e1c nhau. \u0110\u1ed3ng th\u1eddi, c\u00e1c c\u1ea5u tr\u00fac kh\u00f4ng \u1ed5n \u0111\u1ecbnh n\u00e0y b\u1eaft \u0111\u1ea7u ph\u00e2n m\u1ea3nh th\u00e0nh c\u00e1c h\u1ee3p ch\u1ea5t nh\u1ecf h\u01a1n, r\u1ea5t ph\u1ea3n \u1ee9ng v\u00e0 d\u1ec5 bay h\u01a1i. \u0110\u00e2y l\u00e0 giai \u0111o\u1ea1n quan tr\u1ecdng n\u01a1i c\u00e1c m\u00f9i th\u01a1m \u0111\u1ea7u ti\u00ean \u0111\u01b0\u1ee3c t\u1ea1o ra.<\/div>\n
    <\/div>\n<\/li>\n
  4. \n
    Polymer h\u00f3a: Cu\u1ed1i c\u00f9ng, c\u00e1c ph\u00e2n m\u1ea3nh nh\u1ecf h\u01a1n v\u00e0 c\u00e1c ph\u00e2n t\u1eed ph\u1ea3n \u1ee9ng kh\u00e1c k\u1ebft h\u1ee3p \u0111\u1ec3 t\u1ea1o th\u00e0nh c\u00e1c ph\u00e2n t\u1eed r\u1ea5t l\u1edbn. C\u00f3 ba nh\u00f3m ch\u00ednh: caramelan kh\u00f4ng m\u00e0u, caramelen m\u00e0u n\u00e2u, v\u00e0 caramelin m\u00e0u \u0111\u1eadm, th\u01b0\u1eddng \u0111\u1eafng. Nh\u1eefng ph\u00e2n t\u1eed l\u1edbn n\u00e0y ch\u1ecbu tr\u00e1ch nhi\u1ec7m cho m\u00e0u s\u1eafc \u0111\u1eadm v\u00e0 \u0111\u1ed9 \u0111\u1eb7c c\u1ee7a caramel.<\/div>\n
    <\/div>\n<\/li>\n<\/ol>\n

    Ngu\u1ed3n g\u1ed1c H\u01b0\u01a1ng v\u1ecb v\u00e0 M\u00f9i th\u01a1m<\/h3>\n
    <\/div>\n
    Tr\u1ea3i nghi\u1ec7m c\u1ea3m gi\u00e1c khi l\u00e0m caramel cho ph\u00e9p b\u1ea1n quan s\u00e1t tr\u1ef1c ti\u1ebfp h\u00f3a h\u1ecdc c\u1ee7a n\u00f3. Khi nhi\u1ec7t \u0111\u1ed9 v\u01b0\u1ee3t qu\u00e1 170\u00b0C, ch\u00fang ta th\u1ea5y nh\u1eefng thay \u0111\u1ed5i v\u1ec1 m\u00f9i th\u01a1m \u0111\u1ea7u ti\u00ean. \u0110\u1ed9 ng\u1ecdt \u0111\u01a1n gi\u1ea3n ban \u0111\u1ea7u chuy\u1ec3n sang c\u00e1c ghi ch\u00fa b\u01a1 v\u00e0 h\u1ea1t, nh\u1edd c\u00e1c h\u1ee3p ch\u1ea5t nh\u01b0 diacetyl.<\/div>\n
    <\/div>\n
    Khi \u0111\u1ea9y nhi\u1ec7t \u0111\u1ed9 l\u00ean cao h\u01a1n, m\u1ed9t b\u00f3 hoa phong ph\u00fa v\u00e0 ph\u1ee9c t\u1ea1p h\u01a1n xu\u1ea5t hi\u1ec7n. \u0110\u1ea7y \u0111\u1ee7 c\u00e1c ghi ch\u00fa n\u01b0\u1edbng v\u00e0 th\u1eadm ch\u00ed h\u01a1i \u0111\u1eafng, \u0111i\u1ec1u n\u00e0y cho th\u1ea5y s\u1ef1 h\u00ecnh th\u00e0nh c\u1ee7a c\u00e1c h\u1ee3p ch\u1ea5t furan nh\u01b0 hydroxymethylfurfural (HMF) v\u00e0 maltol. \u0110\u1eb7c bi\u1ec7t, maltol t\u1ea1o ra h\u01b0\u01a1ng v\u1ecb \u201ccaramen\u201d ho\u1eb7c n\u01b0\u1edbng \u0111\u1eb7c tr\u01b0ng.<\/div>\n
    <\/div>\n

    Caramen h\u00f3a so v\u1edbi ph\u1ea3n \u1ee9ng Maillard<\/h3>\n
    <\/div>\n
    Vi\u1ec7c ph\u00e2n bi\u1ec7t gi\u1eefa qu\u00e1 tr\u00ecnh caramen h\u00f3a v\u00e0 ph\u1ea3n \u1ee9ng Maillard l\u00e0 r\u1ea5t quan tr\u1ecdng. C\u1ea3 hai \u0111\u1ec1u l\u00e0 ph\u1ea3n \u1ee9ng t\u1ea1o m\u00e0u n\u00e2u v\u00e0 ph\u00e1t sinh h\u01b0\u01a1ng v\u1ecb ph\u1ee9c t\u1ea1p, nh\u01b0ng y\u00eau c\u1ea7u c\u1ee7a ch\u00fang ho\u00e0n to\u00e0n kh\u00e1c nhau.<\/div>\n
    <\/div>\n
    S\u1ef1 caramel h\u00f3a l\u00e0 qu\u00e1 tr\u00ecnh ph\u00e2n h\u1ee7y nhi\u1ec7t c\u1ee7a carbohydrate m\u1ed9t m\u00ecnh. N\u00f3 c\u00f3 th\u1ec3 x\u1ea3y ra ch\u1ec9 v\u1edbi \u0111\u01b0\u1eddng v\u00e0 nhi\u1ec7t.<\/div>\n
    <\/div>\n
    Ph\u1ea3n \u1ee9ng Maillard \u0111\u00f2i h\u1ecfi c\u1ea3 \u0111\u01b0\u1eddng kh\u1eed v\u00e0 amino acid (t\u1eeb protein). N\u00f3 ch\u1ecbu tr\u00e1ch nhi\u1ec7m l\u00e0m n\u00e2u v\u1ecf b\u00e1nh m\u00ec, th\u1ecbt b\u00f2 se m\u1eb7t v\u00e0 c\u00e0 ph\u00ea rang xay. Trong khi c\u00e1c ph\u1ea3n \u1ee9ng c\u00f3 th\u1ec3 x\u1ea3y ra c\u00f9ng l\u00fac trong th\u1ef1c ph\u1ea9m ch\u1ee9a c\u1ea3 \u0111\u01b0\u1eddng v\u00e0 protein (nh\u01b0 caramel s\u1eefa), ch\u00fang l\u00e0 c\u00e1c con \u0111\u01b0\u1eddng h\u00f3a h\u1ecdc ri\u00eang bi\u1ec7t.<\/div>\n
    <\/div>\n

    B\u1ea3ng 2: C\u00e1c giai \u0111o\u1ea1n c\u1ee7a qu\u00e1 tr\u00ecnh caramel h\u00f3a sucrose<\/h3>\n
    <\/div>\n
    \n\n\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n\n
    \n
    T\u00ean Giai \u0111o\u1ea1n<\/div>\n<\/td>\n
    		\n
    Kho\u1ea3ng nhi\u1ec7t \u0111\u1ed9 (\u00b0C \/ \u00b0F)<\/div>\n<\/td>\n
    		\n
    D\u1ea5u hi\u1ec7u tr\u1ef1c quan & c\u1ea3m quan v\u1ec1 k\u1ebft c\u1ea5u<\/div>\n<\/td>\n
    		\n
    C\u00e1c h\u1ee3p ch\u1ea5t th\u01a1m ch\u00ednh & H\u1ed3 s\u01a1 h\u01b0\u01a1ng v\u1ecb<\/div>\n<\/td>\n<\/tr>\n
    \n
    Ch\u1ea5t l\u1ecfng trong su\u1ed1t<\/strong><\/div>\n<\/td>\n
    		\n
    160-165\u00b0C \/ 320-330\u00b0F<\/div>\n<\/td>\n
    		\n
    \u0110\u01b0\u1eddng ho\u00e0n to\u00e0n tan ch\u1ea3y, trong su\u1ed1t v\u00e0 ch\u1ea3y t\u1ef1 do.<\/div>\n<\/td>\n
    		\n
    Trung t\u00ednh, ng\u1ecdt thu\u1ea7n t\u00fay.<\/div>\n<\/td>\n<\/tr>\n
    \n
    M\u00e0u v\u00e0ng nh\u1ea1t \/ B\u1ea1ch kim<\/strong><\/div>\n<\/td>\n
    		\n
    166-170\u00b0C \/ 331-338\u00b0F<\/div>\n<\/td>\n
    		\n
    D\u1ea5u hi\u1ec7u \u0111\u1ea7u ti\u00ean c\u1ee7a m\u00e0u v\u00e0ng nh\u1ea1t xu\u1ea5t hi\u1ec7n.<\/div>\n<\/td>\n
    		\n
    Ghi ch\u00fa b\u01a1 ban \u0111\u1ea7u, h\u01a1i tr\u00e1i c\u00e2y nh\u1eb9 (Diacetyl, Este).<\/div>\n<\/td>\n<\/tr>\n
    \n
    H\u1ed5 ph\u00e1ch trung b\u00ecnh<\/strong><\/div>\n<\/td>\n
    		\n
    171-177\u00b0C \/ 340-350\u00b0F<\/div>\n<\/td>\n
    		\n
    M\u00e0u h\u1ed5 ph\u00e1ch \u0111\u1eadm \/ \u0111\u1ed3ng ph\u00e1t tri\u1ec3n r\u00f5 r\u00e0ng.<\/div>\n<\/td>\n
    		\n
    Caramen \u0111\u1eadm, h\u01b0\u01a1ng nut, h\u01b0\u01a1ng n\u01b0\u1edbng (Maltol, Furan). H\u01b0\u01a1ng v\u1ecb caramel \u201cc\u1ed5 \u0111i\u1ec3n\u201d.<\/div>\n<\/td>\n<\/tr>\n
    \n
    H\u1ed5 ph\u00e1ch \u0111\u1eadm<\/strong><\/div>\n<\/td>\n
    		\n
    178-185\u00b0C \/ 352-365\u00b0F<\/div>\n<\/td>\n
    		\n
    M\u00e0u n\u00e2u \u0111\u1eadm, sirup b\u1eaft \u0111\u1ea7u \u0111\u1eb7c l\u1ea1i v\u00e0 c\u00f3 ch\u00fat kh\u00f3i.<\/div>\n<\/td>\n
    		\n
    C\u00e1c ghi ch\u00fa ph\u1ee9c t\u1ea1p h\u01a1n, s\u00e2u h\u01a1n, h\u01a1i \u0111\u1eafng xu\u1ea5t hi\u1ec7n.<\/div>\n<\/td>\n<\/tr>\n
    \n
    \u0110en \/ Ch\u00e1y<\/strong><\/div>\n<\/td>\n
    		\n
    >190\u00b0C \/ >375\u00b0F<\/div>\n<\/td>\n
    		\n
    Trong su\u1ed1t, m\u00e0u \u0111en \u0111\u1eadm, v\u00e0 c\u00f3 kh\u00f3i r\u00f5 r\u1ec7t. \u0110\u1ed9 nh\u1edbt gi\u1ea3m r\u1ed3i \u0111\u1eb7c l\u1ea1i th\u00e0nh d\u1ea1ng r\u1eafn c\u1ee9ng.<\/div>\n<\/td>\n
    		\n
    H\u0103ng, \u0111\u1eafng, ch\u00e1y carbon. Kh\u00f4ng th\u1ec3 \u0103n \u0111\u01b0\u1ee3c.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
    <\/div>\n

    Ki\u1ec3m so\u00e1t Qu\u00e1 tr\u00ecnh<\/h2>\n
    <\/div>\n
    Hi\u1ec3u bi\u1ebft v\u1ec1 khoa h\u1ecdc c\u1ee7a qu\u00e1 tr\u00ecnh tan ch\u1ea3y \u0111\u01b0\u1eddng v\u00e0 caramel h\u00f3a l\u00e0 ch\u00eca kh\u00f3a \u0111\u1ec3 l\u00e0m ch\u1ee7 n\u00f3. B\u1eb1ng c\u00e1ch ki\u1ec3m so\u00e1t c\u00e1c bi\u1ebfn s\u1ed1 ch\u00ednh, b\u1ea1n c\u00f3 th\u1ec3 h\u01b0\u1edbng c\u00e1c ph\u1ea3n \u1ee9ng \u0111\u1ebfn k\u1ebft qu\u1ea3 mong mu\u1ed1n. B\u1ea1n c\u00f3 th\u1ec3 \u0111\u1ea1t \u0111\u01b0\u1ee3c k\u1ebft qu\u1ea3 nh\u1ea5t qu\u00e1n cho b\u1ea5t k\u1ef3 \u1ee9ng d\u1ee5ng n\u00e0o, t\u1eeb s\u1ed1t nh\u1eb9 nh\u00e0ng \u0111\u1ebfn k\u1eb9o c\u1ee9ng.<\/div>\n
    <\/div>\n

    Nhi\u1ec7t \u0111\u1ed9 v\u00e0 T\u1ed1c \u0111\u1ed9 Gia nhi\u1ec7t<\/h3>\n
    <\/div>\n
    Nhi\u1ec7t \u0111\u1ed9 l\u00e0 bi\u1ebfn s\u1ed1 quan tr\u1ecdng nh\u1ea5t. Ki\u1ec3m so\u00e1t nhi\u1ec7t \u0111\u1ed9 l\u00e0 ki\u1ec3m so\u00e1t s\u1ea3n ph\u1ea9m cu\u1ed1i c\u00f9ng. M\u1ed9t nhi\u1ec7t k\u1ebf k\u1eb9o \u0111\u00e1ng tin c\u1eady kh\u00f4ng ch\u1ec9 l\u00e0 g\u1ee3i \u00fd\u2014\u0111\u00f3 l\u00e0 thi\u1ebft b\u1ecb khoa h\u1ecdc c\u1ea7n thi\u1ebft.<\/div>\n
    <\/div>\n
    Gia nhi\u1ec7t ch\u1eadm r\u1ea5t quan tr\u1ecdng \u0111\u1ec3 ki\u1ec3m so\u00e1t. N\u00f3 th\u00fac \u0111\u1ea9y qu\u00e1 tr\u00ecnh tan ch\u1ea3y \u0111\u1ec1u tr\u00ean to\u00e0n b\u1ed9 kh\u1ed1i \u0111\u01b0\u1eddng, ng\u0103n ch\u1eb7n c\u00e1c \u0111i\u1ec3m n\u00f3ng n\u01a1i \u0111\u01b0\u1eddng c\u00f3 th\u1ec3 ch\u00e1y tr\u01b0\u1edbc khi ph\u1ea7n c\u00f2n l\u1ea1i tan ch\u1ea3y. \u0110i\u1ec1u n\u00e0y gi\u00fap b\u1ea1n c\u00f3 nhi\u1ec1u th\u1eddi gian h\u01a1n \u0111\u1ec3 quan s\u00e1t s\u1ef1 thay \u0111\u1ed5i m\u00e0u s\u1eafc v\u00e0 m\u00f9i th\u01a1m, v\u00e0 d\u1eebng qu\u00e1 tr\u00ecnh n\u1ea5u \u0111\u00fang l\u00fac.<\/div>\n
    <\/div>\n
    Gia nhi\u1ec7t nhanh l\u00e0m t\u0103ng \u0111\u00e1ng k\u1ec3 nguy c\u01a1 th\u1ea5t b\u1ea1i. N\u00f3 c\u00f3 th\u1ec3 khi\u1ebfn \u0111\u01b0\u1eddng \u1edf \u0111\u00e1y ch\u1ea3o ch\u00e1y tr\u01b0\u1edbc khi \u0111\u01b0\u1eddng tr\u00ean c\u00f9ng ch\u1ea3y th\u00e0nh l\u1ecfng. K\u1ebft qu\u1ea3 l\u00e0 s\u1ea3n ph\u1ea9m kh\u00f4ng \u0111\u1ec1u, \u0111\u1eafng.<\/div>\n
    <\/div>\n

    \u1ea2nh h\u01b0\u1edfng c\u1ee7a N\u01b0\u1edbc<\/h3>\n
    <\/div>\n
    L\u1ef1a ch\u1ecdn gi\u1eefa ph\u01b0\u01a1ng ph\u00e1p caramel \u201c\u01b0\u1edbt\u201d ho\u1eb7c \u201ckh\u00f4\u201d \u1ea3nh h\u01b0\u1edfng \u0111\u00e1ng k\u1ec3 \u0111\u1ebfn ki\u1ec3m so\u00e1t v\u00e0 k\u1ebft c\u1ea5u cu\u1ed1i c\u00f9ng.<\/div>\n
    <\/div>\n
    Ph\u01b0\u01a1ng ph\u00e1p kh\u00f4 li\u00ean quan \u0111\u1ebfn vi\u1ec7c nung tr\u1ef1c ti\u1ebfp c\u00e1c tinh th\u1ec3 \u0111\u01b0\u1eddng trong ch\u1ea3o. N\u00f3 nhanh h\u01a1n v\u00ec kh\u00f4ng c\u00f3 n\u01b0\u1edbc \u0111\u1ec3 bay h\u01a1i. Tuy nhi\u00ean, r\u1ee7i ro cao h\u01a1n nhi\u1ec1u v\u1ec1 vi\u1ec7c nung kh\u00f4ng \u0111\u1ec1u, ch\u00e1y x\u00e9m v\u00e0 k\u1ebft tinh s\u1edbm. Y\u00eau c\u1ea7u s\u1ef1 ch\u00fa \u00fd li\u00ean t\u1ee5c.<\/div>\n
    <\/div>\n
    Ph\u01b0\u01a1ng ph\u00e1p \u01b0\u1edbt li\u00ean quan \u0111\u1ebfn vi\u1ec7c h\u00f2a tan \u0111\u01b0\u1eddng trong n\u01b0\u1edbc tr\u01b0\u1edbc khi nung. Qu\u00e1 tr\u00ecnh n\u00e0y ch\u1eadm h\u01a1n, v\u00ec t\u1ea5t c\u1ea3 n\u01b0\u1edbc ph\u1ea3i s\u00f4i bay h\u01a1i tr\u01b0\u1edbc khi nhi\u1ec7t \u0111\u1ed9 \u0111\u01b0\u1eddng c\u00f3 th\u1ec3 t\u0103ng tr\u00ean 100\u00b0C (212\u00b0F) v\u00e0 b\u1eaft \u0111\u1ea7u caramel h\u00f3a. L\u1ee3i \u00edch l\u00e0 ki\u1ec3m so\u00e1t t\u1ed1t h\u01a1n. Dung d\u1ecbch \u0111\u01b0\u1eddng nung \u0111\u1ec1u, gi\u1ea3m \u0111\u00e1ng k\u1ec3 nguy c\u01a1 ch\u00e1y x\u00e9m v\u00e0 cung c\u1ea5p nhi\u1ec1u sai s\u1ed1 h\u01a1n.<\/div>\n
    \"\u0111\u1ed5<\/a><\/div>\n

    \u1ea2nh h\u01b0\u1edfng c\u1ee7a Ph\u1ee5 gia<\/h3>\n
    <\/div>\n
    Ph\u1ee5 gia kh\u00f4ng ch\u1ec9 l\u00e0 gia v\u1ecb\u2014ch\u00fang l\u00e0 c\u00e1c t\u00e1c nh\u00e2n h\u00f3a h\u1ecdc d\u00f9ng \u0111\u1ec3 ki\u1ec3m so\u00e1t qu\u00e1 tr\u00ecnh caramel h\u00f3a. Hi\u1ec3u r\u00f5 ch\u1ee9c n\u0103ng c\u1ee7a ch\u00fang gi\u00fap ki\u1ec3m so\u00e1t ch\u00ednh x\u00e1c k\u1ebft c\u1ea5u v\u00e0 \u0111\u1ed9 \u1ed5n \u0111\u1ecbnh.<\/div>\n
    <\/div>\n
    Axit, nh\u01b0 v\u00e0i gi\u1ecdt n\u01b0\u1edbc c\u1ed1t chanh ho\u1eb7c m\u1ed9t l\u01b0\u1ee3ng nh\u1ecf kem tartar, l\u00e0 c\u00e1c t\u00e1c nh\u00e2n can thi\u1ec7p m\u1ea1nh m\u1ebd. Ch\u00fang ho\u1ea1t \u0111\u1ed9ng b\u1eb1ng c\u00e1ch th\u00fac \u0111\u1ea9y s\u1ef1 \u0111\u1ea3o ng\u01b0\u1ee3c sucrose\u2014chia sucrose th\u00e0nh glucose v\u00e0 fructose\u2014khi b\u1eaft \u0111\u1ea7u n\u1ea5u. H\u1ed7n h\u1ee3p n\u00e0y c\u1ee7a ba lo\u1ea1i \u0111\u01b0\u1eddng c\u00f3 xu h\u01b0\u1edbng k\u1ebft tinh th\u1ea5p h\u01a1n nhi\u1ec1u so v\u1edbi sucrose \u0111\u01a1n thu\u1ea7n. \u0110i\u1ec1u n\u00e0y d\u1eabn \u0111\u1ebfn dung d\u1ecbch siro m\u01b0\u1ee3t m\u00e0, \u1ed5n \u0111\u1ecbnh h\u01a1n.<\/div>\n
    <\/div>\n
    Baz\u01a1, nh\u01b0 baking soda, c\u00f3 t\u00e1c \u0111\u1ed9ng m\u1ea1nh m\u1ebd. Khi th\u00eam v\u00e0o caramel axit n\u00f3ng, baking soda ph\u00e2n h\u1ee7y v\u00e0 gi\u1ea3i ph\u00f3ng kh\u00ed carbon dioxide. Ph\u1ea3n \u1ee9ng n\u00e0y l\u00e0 khoa h\u1ecdc \u0111\u1eb1ng sau k\u1eb9o t\u1ed5 ong ho\u1eb7c k\u1eb9o than, n\u01a1i kh\u00ed t\u1ea1o ra c\u1ea5u tr\u00fac b\u1ecdt nh\u1eb9, x\u1ed1p v\u00e0 gi\u00f2n khi caramel nhanh ch\u00f3ng ngu\u1ed9i v\u00e0 c\u1ee9ng l\u1ea1i.<\/div>\n
    <\/div>\n
    Ch\u1ea5t b\u00e9o, nh\u01b0 b\u01a1 v\u00e0 kem, \u0111\u01b0\u1ee3c th\u00eam v\u00e0o \u0111\u1ec3 t\u1ea1o ra s\u1ed1t caramel v\u00e0 m\u1ec1m m\u1ea1i<\/a> k\u1eb9o m\u1ec1m. Ch\u00fang ph\u1ee5c v\u1ee5 nhi\u1ec1u m\u1ee5c \u0111\u00edch: l\u00e0m phong ph\u00fa h\u01b0\u01a1ng v\u1ecb v\u00e0 t\u1ea1o c\u1ea3m gi\u00e1c m\u01b0\u1ee3t m\u00e0 trong mi\u1ec7ng. H\u00e0m l\u01b0\u1ee3ng n\u01b0\u1edbc cao v\u00e0 nhi\u1ec7t \u0111\u1ed9 th\u1ea5p h\u01a1n ngay l\u1eadp t\u1ee9c d\u1eebng qu\u00e1 tr\u00ecnh n\u1ea5u b\u1eb1ng c\u00e1ch l\u00e0m gi\u1ea3m nhi\u1ec7t \u0111\u1ed9 \u0111\u01b0\u1eddng nhanh ch\u00f3ng, ng\u0103n ch\u1eb7n b\u1ecb ch\u00e1y.<\/div>\n
    \"tr\u00e1i<\/a><\/div>\n

    H\u01b0\u1edbng d\u1eabn Kh\u1eafc ph\u1ee5c S\u1ef1 c\u1ed1 K\u1ef9 thu\u1eadt<\/h2>\n
    <\/div>\n
    Ngay c\u1ea3 khi n\u1eafm v\u1eefng l\u00fd thuy\u1ebft, nh\u1eefng th\u00e1ch th\u1ee9c th\u1ef1c ti\u1ec5n v\u1eabn kh\u00f4ng th\u1ec3 tr\u00e1nh kh\u1ecfi khi l\u00e0m vi\u1ec7c v\u1edbi \u0111\u01b0\u1eddng. Nhi\u1ec7t \u0111\u1ed9 cao v\u00e0 c\u00e1c bi\u1ebfn \u0111\u1ed5i h\u00f3a h\u1ecdc nhanh ch\u00f3ng t\u1ea1o ra qu\u00e1 tr\u00ecnh \u00edt ch\u1ed7 cho sai s\u00f3t. Ph\u1ea7n n\u00e0y \u0111\u00f3ng vai tr\u00f2 nh\u01b0 m\u1ed9t c\u00f4ng c\u1ee5 ch\u1ea9n \u0111o\u00e1n, x\u00e1c \u0111\u1ecbnh c\u00e1c v\u1ea5n \u0111\u1ec1 ph\u1ed5 bi\u1ebfn, gi\u1ea3i th\u00edch nguy\u00ean nh\u00e2n khoa h\u1ecdc c\u1ee7a ch\u00fang v\u00e0 \u0111\u1ec1 xu\u1ea5t c\u00e1c gi\u1ea3i ph\u00e1p hi\u1ec7u qu\u1ea3.<\/div>\n
    <\/div>\n

    B\u1ea3ng 3: H\u01b0\u1edbng d\u1eabn kh\u1eafc ph\u1ee5c s\u1ef1 c\u1ed1 v\u1ec1 vi\u1ec7c tan ch\u1ea3y \u0111\u01b0\u1eddng v\u00e0 caramel h\u00f3a<\/h3>\n
    <\/div>\n
    \n\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n
    \n
    V\u1ea5n \u0111\u1ec1<\/div>\n<\/td>\n
    		\n
    Nguy\u00ean nh\u00e2n khoa h\u1ecdc<\/div>\n<\/td>\n
    		\n
    Ph\u00f2ng ng\u1eeba & Gi\u1ea3i ph\u00e1p<\/div>\n<\/td>\n<\/tr>\n
    \n
    S\u1ef1 k\u1ebft tinh kh\u00f4ng mong mu\u1ed1n<\/strong><\/div>\n<\/td>\n
    		\n
    – Khu\u1ea5y \u0111\u1ea3o gi\u1edbi thi\u1ec7u các tinh th\u1ec3 “h\u1ea1t gi\u1ed1ng”.<br>- T\u1ea1p ch\u1ea5t (b\u1ee5i, \u0111\u01b0\u1eddng ch\u01b0a hòa tan) trên ch\u1ea3o.<br>- Xu h\u01b0\u1edbng t\u1ef1 nhiên c\u1ee7a sucrose là tái t\u1ea1o l\u1ea1i m\u1ea1ng tinh th\u1ec3 c\u1ee7a nó.<\/div>\n<\/td>\n
    		\n
    - S\u1eed d\u1ee5ng \u201c\u01b0\u1edbt\u201d ph\u01b0\u01a1ng ph\u00e1p\u201d \u0111\u1ec3 \u0111\u1ea3m b\u1ea3o t\u1ea5t c\u1ea3 \u0111\u01b0\u1eddng<\/a> \u0111\u01b0\u1ee3c hòa tan.<br>- Thêm m\u1ed9t tác nhân gây nhi\u1ec5u nh\u01b0 xi-rô ngô ho\u1eb7c axit (n\u01b0\u1edbc chanh).<br>- Tránh khu\u1ea5y; thay vào \u0111ó, nh\u1eb9 nhàng xoay ch\u1ea3o.<br>- S\u1eed d\u1ee5ng bàn ch\u1ea3i làm bánh s\u1ea1ch nhúng trong n\u01b0\u1edbc \u0111\u1ec3 lau s\u1ea1ch tinh th\u1ec3 kh\u1ecfi thành ch\u1ea3o.<\/div>\n<\/td>\n<\/tr>\n
    \n
    V\u1ecb ch\u00e1y, \u0111\u1eafng<\/strong><\/div>\n<\/td>\n
    		\n
    – Nhi\u1ec7t \u0111\u1ed9 v\u01b0\u1ee3t quá ph\u1ea1m vi caramel hóa lý t\u01b0\u1edfng (~185°C \/ 365°F).<br>- Hình thành các polymer có v\u1ecb \u0111\u1eafng và than c\u1ed1c.<\/div>\n<\/td>\n
    		\n
    – S\u1eed d\u1ee5ng nhi\u1ec7t k\u1ebf k\u1eb9o \u0111áng tin c\u1eady.<br>- S\u1eed d\u1ee5ng ch\u1ea3o \u0111áy dày \u0111\u1ec3 phân ph\u1ed1i nhi\u1ec7t \u0111\u1ec1u.<br>- Chú ý k\u1ef9 các d\u1ea5u hi\u1ec7u v\u1ec1 hình \u1ea3nh và mùi th\u01a1m.<br>- \u0110\u1ec3 d\u1eebng quá trình n\u1ea5u, nhúng \u0111áy ch\u1ea3o vào b\u1ed3n n\u01b0\u1edbc \u0111á ho\u1eb7c thêm ch\u1ea5t l\u1ecfng nh\u01b0 kem (n\u1ebfu công th\u1ee9c cho phép).<\/div>\n<\/td>\n<\/tr>\n
    \n
    Tan ch\u1ea3y kh\u00f4ng \u0111\u1ec1u \/ Ch\u00e1y x\u00e9m<\/strong><\/div>\n<\/td>\n
    		\n
    – Phân ph\u1ed1i nhi\u1ec7t không \u0111\u1ec1u t\u1eeb n\u1ed3i ho\u1eb7c b\u1ebfp \u0111\u1ed1t.<br>- Các \u0111i\u1ec3m nóng trong kh\u1ed1i \u0111\u01b0\u1eddng.<\/div>\n<\/td>\n
    		\n
    – S\u1eed d\u1ee5ng m\u1ed9t chi\u1ebfc n\u1ed3i có \u0111áy dày, ch\u1ea5t l\u01b0\u1ee3ng cao, màu sáng.<br>- N\u1ea5u ch\u1eadm và \u0111\u1ec1u \u0111\u01b0\u1eddng.<br>- Nh\u1eb9 nhàng quay tròn n\u1ed3i \u0111\u1ec3 phân ph\u1ed1i l\u1ea1i \u0111\u01b0\u1eddng \u0111ang tan ch\u1ea3y. Không khu\u1ea5y caramel khô.<\/div>\n<\/td>\n<\/tr>\n
    \n
    Karamel qu\u00e1 c\u1ee9ng \/ qu\u00e1 m\u1ec1m<\/strong><\/div>\n<\/td>\n
    		\n
    – Nhi\u1ec7t \u0111\u1ed9 n\u1ea5u cu\u1ed1i cùng không chính xác cho m\u1ee5c \u0111ích mong mu\u1ed1n (nhi\u1ec7t \u0111\u1ed9 cao h\u01a1n = \u0111ông \u0111\u1eb7c c\u1ee9ng h\u01a1n).<br>- T\u1ef7 l\u1ec7 \u0111\u01b0\u1eddng và ch\u1ea5t l\u1ecfng không chính xác.<\/div>\n<\/td>\n
    		\n
    – S\u1eed d\u1ee5ng nhi\u1ec7t k\u1ebf k\u1eb9o \u0111\u1ec3 \u0111\u1ea1t \u0111úng nhi\u1ec7t \u0111\u1ed9 cho m\u1ee5c \u0111ích c\u1ee7a b\u1ea1n (ví d\u1ee5, m\u1ec1m, c\u1ee9ng).<br>- Hi\u1ec3u các giai \u0111o\u1ea1n nhi\u1ec7t \u0111\u1ed9 và k\u1ebft c\u1ea5u t\u01b0\u01a1ng \u1ee9ng khi ngu\u1ed9i.<br>- N\u1ebfu quá c\u1ee9ng, có th\u1ec3 làm \u1ea5m nh\u1eb9 nhàng b\u1eb1ng m\u1ed9t l\u01b0\u1ee3ng nh\u1ecf n\u01b0\u1edbc \u0111\u1ec3 hòa tan và n\u1ea5u l\u1ea1i.<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
    <\/div>\n

    K\u1ebft lu\u1eadn<\/h3>\n
    <\/div>\n
    Ch\u00fang t\u00f4i \u0111\u00e3 \u0111i t\u1eeb v\u1eadt l\u00fd c\u01a1 b\u1ea3n c\u1ee7a qu\u00e1 tr\u00ecnh chuy\u1ec3n pha \u0111\u1ebfn b\u1ea3n giao h\u01b0\u1edfng ph\u1ee9c t\u1ea1p c\u1ee7a qu\u00e1 tr\u00ecnh caramel h\u00f3a. Ch\u00fang t\u00f4i \u0111\u00e3 th\u1ea5y r\u1eb1ng vi\u1ec7c melting \u0111\u01b0\u1eddng kh\u00f4ng ph\u1ea3i l\u00e0 m\u1ed9t s\u1ef1 ki\u1ec7n \u0111\u01a1n gi\u1ea3n m\u00e0 l\u00e0 c\u00e1nh c\u1eeda d\u1eabn \u0111\u1ebfn th\u1ebf gi\u1edbi c\u1ee7a c\u00e1c ph\u1ea3n \u1ee9ng ph\u1ee9c t\u1ea1p m\u00e0 ch\u00fang ta c\u00f3 th\u1ec3 quan s\u00e1t, hi\u1ec3u v\u00e0 quan tr\u1ecdng nh\u1ea5t l\u00e0 ki\u1ec3m so\u00e1t.<\/div>\n
    <\/div>\n
    B\u1eb1ng c\u00e1ch ph\u00e2n bi\u1ec7t gi\u1eefa s\u1ef1 tan ch\u1ea3y th\u1eadt s\u1ef1 v\u00e0 ph\u00e2n h\u1ee7y, ph\u00e2n t\u00edch c\u00e1c \u0111\u1eb7c t\u00ednh \u0111\u1ed9c \u0111\u00e1o c\u1ee7a c\u00e1c lo\u1ea1i \u0111\u01b0\u1eddng kh\u00e1c nhau, v\u00e0 l\u1eadp b\u1ea3n \u0111\u1ed3 c\u00e1c giai \u0111o\u1ea1n c\u1ee7a qu\u00e1 tr\u00ecnh caramen h\u00f3a, ch\u00fang ta c\u00f3 th\u1ec3 ki\u1ec3m so\u00e1t s\u00e2u s\u1eafc ph\u01b0\u01a1ng ti\u1ec7n c\u1ee7a m\u00ecnh. Vi\u1ec7c th\u00eam c\u00e1c t\u00e1c nh\u00e2n g\u00e2y nhi\u1ec5u v\u00e0 \u0111i\u1ec1u ch\u1ec9nh ch\u00ednh x\u00e1c nhi\u1ec7t \u0111\u1ed9 kh\u00f4ng c\u00f2n ch\u1ec9 l\u00e0 c\u00e1c b\u01b0\u1edbc trong c\u00f4ng th\u1ee9c\u2014ch\u00fang l\u00e0 nh\u1eefng can thi\u1ec7p h\u00f3a h\u1ecdc c\u00f3 ch\u1ee7 \u0111\u00edch.<\/div>\n
    <\/div>\n
    Ki\u1ebfn th\u1ee9c k\u1ef9 thu\u1eadt n\u00e0y n\u00e2ng cao ngh\u1ec1 th\u1ee7 c\u00f4ng. N\u00f3 bi\u1ebfn m\u1ed9t ng\u01b0\u1eddi n\u1ea5u \u0103n ho\u1eb7c \u0111\u1ea7u b\u1ebfp t\u1eeb ng\u01b0\u1eddi ch\u1ec9 theo h\u01b0\u1edbng d\u1eabn th\u00e0nh m\u1ed9t ng\u01b0\u1eddi s\u00e1ng t\u1ea1o th\u1ef1c th\u1ee5. Ng\u01b0\u1eddi c\u00f3 kh\u1ea3 n\u0103ng x\u1eed l\u00fd s\u1ef1 c\u1ed1, th\u00edch nghi k\u1ef9 thu\u1eadt, v\u00e0 s\u00e1ng t\u1ea1o v\u1edbi \u00fd \u0111\u1ecbnh v\u00e0 ch\u00ednh x\u00e1c. S\u1ef1 th\u00e0nh th\u1ea1o v\u1ec1 \u0111\u01b0\u1eddng b\u1eaft \u0111\u1ea7u kh\u00f4ng \u1edf trong tay, m\u00e0 \u1edf trong vi\u1ec7c hi\u1ec3u khoa h\u1ecdc c\u1ee7a n\u00f3.<\/div>\n<\/div>\n
    <\/div>\n
    \n

    Ph\u1ea3n \u1ee9ng Maillard \u2013 Wikipedia https:\/\/en.wikipedia.org\/wiki\/Maillard_reaction<\/a><\/p>\n

    Ph\u1ea3n \u1ee9ng Maillard \u2013 t\u1ed5ng quan | ScienceDirect Topics https:\/\/www.sciencedirect.com\/topics\/food-science\/maillard-reaction<\/a><\/p>\n

    B\u00ecnh lu\u1eadn v\u1ec1 qu\u00e1 tr\u00ecnh tan ch\u1ea3y v\u00e0 ph\u00e2n h\u1ee7y c\u1ee7a \u0111\u01b0\u1eddng | T\u1ea1p ch\u00ed H\u00f3a h\u1ecdc N\u00f4ng nghi\u1ec7p v\u00e0 Th\u1ef1c ph\u1ea9m https:\/\/pubs.acs.org\/doi\/10.1021\/jf3002526<\/a><\/p>\n

    C\u00f3 th\u1ec3 \u0111o nhi\u1ec7t \u0111\u1ed9 n\u00f3ng ch\u1ea3y \u0111\u1ed9ng l\u1ef1c h\u1ecdc c\u1ee7a sucrose, glucose v\u00e0 fructose b\u1eb1ng ph\u01b0\u01a1ng ph\u00e1p DSC qu\u00e9t nhanh kh\u00f4ng? | T\u1ea1p ch\u00ed H\u00f3a h\u1ecdc N\u00f4ng nghi\u1ec7p v\u00e0 Th\u1ef1c ph\u1ea9m https:\/\/pubs.acs.org\/doi\/10.1021\/jf104852u<\/a><\/p>\n

    \u0110\u01b0\u1eddng kh\u00f4ng tan ch\u1ea3y \u2014 n\u00f3 ph\u00e2n h\u1ee7y, c\u00e1c nh\u00e0 khoa h\u1ecdc ch\u1ee9ng minh | ScienceDaily https:\/\/www.sciencedaily.com\/releases\/2011\/07\/110725123549.htm<\/a><\/p>\n

    T\u1ea1i sao c\u00e1c lo\u1ea1i \u0111\u01b0\u1eddng kh\u00e1c l\u1ea1i tan ch\u1ea3y trong khi sucrose ph\u00e2n h\u1ee7y? | Chemistry Stack Exchange https:\/\/chemistry.stackexchange.com\/questions\/14562\/why-do-other-sugars-melt-whereas-sucrose-decomposes<\/a><\/p>\n

    H\u00e0nh vi tan ch\u1ea3y c\u1ee7a d-sucrose, d-glucose v\u00e0 d-fructose | ScienceDirect https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0008621504002836<\/a><\/p>\n

    Gi\u1ea3i m\u00e3 ph\u1ea3n \u1ee9ng caramel h\u00f3a v\u00e0 ph\u1ea3n \u1ee9ng Maillard trong c\u00e1c b\u00e1nh m\u1eabu glucose | ScienceDirect https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S030881462102923X<\/a><\/p>\n

    \u1ea2nh h\u01b0\u1edfng c\u1ee7a s\u1ea3n ph\u1ea9m caramel h\u00f3a v\u00e0 ph\u1ea3n \u1ee9ng Maillard \u0111\u1ebfn Saccharomyces cerevisiae | ScienceDirect https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S1878614623000752<\/a><\/p>\n

    Nghi\u00ean c\u1ee9u DSC v\u1ec1 qu\u00e1 tr\u00ecnh tan ch\u1ea3y c\u1ee7a sucrose | ScienceDirect https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0008621506003521<\/a><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

    The Science of Sweetness: A Technical Analysis of Sugar Melting and Caramelization Introduction Turning simple sugar crystals into liquid amber is a basic cooking skill. It looks easy, but this process is actually one of the most complex and interesting things that happens in food science. When you understand what happens to sugar when it […]<\/p>","protected":false},"author":3,"featured_media":8546,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rank_math_title":"","rank_math_description":"","footnotes":""},"categories":[221],"tags":[],"class_list":["post-8544","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gummy-production-line"],"_links":{"self":[{"href":"https:\/\/www.jymachinetech.com\/vi\/wp-json\/wp\/v2\/posts\/8544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jymachinetech.com\/vi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jymachinetech.com\/vi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/vi\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/vi\/wp-json\/wp\/v2\/comments?post=8544"}],"version-history":[{"count":3,"href":"https:\/\/www.jymachinetech.com\/vi\/wp-json\/wp\/v2\/posts\/8544\/revisions"}],"predecessor-version":[{"id":8887,"href":"https:\/\/www.jymachinetech.com\/vi\/wp-json\/wp\/v2\/posts\/8544\/revisions\/8887"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/vi\/wp-json\/wp\/v2\/media\/8546"}],"wp:attachment":[{"href":"https:\/\/www.jymachinetech.com\/vi\/wp-json\/wp\/v2\/media?parent=8544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jymachinetech.com\/vi\/wp-json\/wp\/v2\/categories?post=8544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jymachinetech.com\/vi\/wp-json\/wp\/v2\/tags?post=8544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}