糖汁冷冻浓缩技术的初步应用研究
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摘要
冷冻浓缩利用冰与水溶液之间的固液相平衡原理,在水溶液中溶质浓度低于共晶浓度的前提下,使溶液冷却降温至冰点,部分水分因放热而结冰,再将浓缩液与冰晶分离即可实现浓缩。
本文采用悬浮结晶式冷冻浓缩法对糖汁浓缩进行了初步研究。通过单因素和正交实验对冷冻浓缩工艺进行优化,确定了糖汁冷冻浓缩最佳工艺条件;首次将冰核活性细菌应用于糖汁冷冻浓缩,提高了溶液的过冷点;通过热蒸发浓缩和冷冻浓缩的对照实验,证明了冷冻浓缩技术在制糖工业中的可行性。主要结论如下:
1.搅拌速度、冷媒温度和冰晶种加入量是影响冷冻浓缩效果的主要因素,其中搅拌速度为最主要控制因素。正交实验确定冷冻浓缩最佳工艺条件为:搅拌速度1200r/min,冷冻温度-4℃,冰晶种加入量15.00g。在此工艺条件下,糖汁最终可浓缩达30.0°Bx。
2.为达到一定的浓缩目的,采用逐步降低冷媒温度的方法进行糖汁多级冷冻浓缩试验,一级浓缩从初始浓度为14.2°Bx浓缩至30.3°Bx,糖汁经过每一级冷冻浓缩过程中的浓缩比均不断下降,四级浓缩从浓度为33.5°Bx浓缩至34.0°Bx的最终浓缩液。
3.以冰核活性细菌P.syringae为实验菌种,采用海藻酸钙固定化的方法,建立了P.syringae的包埋技术,并应用到糖汁的冷冻浓缩实验,结果发现添加冰核活性细菌的同时进行搅拌可以获得较优效果,成核温度提高了1℃左右。
4.进行了悬浮式结晶冷冻浓缩法和传统真空蒸发浓缩的对照试验,分析所得糖汁的各项理化指标,研究发现冷冻浓缩法所得糖汁的品质更佳。
本文关于糖汁冷冻浓缩技术的研究是初步的,对以后进一步的研究有一定的参考作用。
Under the premises that the solute density is lower than the eutectic density in the aqueous solution, freeze concentration, which is based on the phase equilibrium between ice and water, makes the solution cool to the freezing point, part of water ice up because of exothermic. Then, separate the concentrated solution and the ice crystal can realize the concentration.
This article made a preliminary reseach on sugar juice dealt with the method of suspension freeze-concentration.The single factor and the orthogonal experiment was reseached to optimize the freeze concentration technologies, thus the sugar juice freeze-concentration's best technological conditions were determined. Firstly using the ice nucleus active bacterium applied to the sugar juice freeze-concentration, the solution's undercooling point was enhanced. Through the heating evaporation concentrating and freeze-concentration, the feasibility of the freeze-concentration technology applied to the sugar manufacturing industry has been proved.The main conclusions were made as follows:
1. The stirring rate, the coolant temperature and the dosage of ice crystal seed are the primary factors which affect the effect of freeze-concentration, stirring rate is the most primary control factor among them. The orthogonal experiment determined that the freeze-concentration's best technological conditions are: Stirring rate of 1200r/min, cold media temperature of -4℃, ice crystal seed addition amount is 15.00g, the final concentration reached 30.0°Bx.
2. Using the multistage freeze-concentration method, the consistency of first-level concentration is from 14.2°Bx to 30.3°Bx,the concentration ratio decreased gradually,the consistency of four-level concentration is from 33.5°Bx to 34.0°Bx, which is the final concentrated solution.
3. Taking ice nucleus active bacterium P.syringae as the experimental culture, using the method of immobilization by alginate, the P.syringae's embedding technology was established and applied to freeze-concentration experiment, from which it was found that adding ice nucleus bacterium and stirring at the same time could obtain the superior effect, the coring temperature can enhance about 1℃.
4. The contrast experiment of suspension freeze-concentration method and the tradition vacuum evaporation concentration has been carried out, The research discovered that sugar juice quality obtained by the freeze-concentration method is better by analysising obtained syrup's each physics and chemistry target.
This article about the research on sugar freeze-concentration technology is preliminary; it will be have certain reference value to the later further research.
本文采用悬浮结晶式冷冻浓缩法对糖汁浓缩进行了初步研究。通过单因素和正交实验对冷冻浓缩工艺进行优化,确定了糖汁冷冻浓缩最佳工艺条件;首次将冰核活性细菌应用于糖汁冷冻浓缩,提高了溶液的过冷点;通过热蒸发浓缩和冷冻浓缩的对照实验,证明了冷冻浓缩技术在制糖工业中的可行性。主要结论如下:
1.搅拌速度、冷媒温度和冰晶种加入量是影响冷冻浓缩效果的主要因素,其中搅拌速度为最主要控制因素。正交实验确定冷冻浓缩最佳工艺条件为:搅拌速度1200r/min,冷冻温度-4℃,冰晶种加入量15.00g。在此工艺条件下,糖汁最终可浓缩达30.0°Bx。
2.为达到一定的浓缩目的,采用逐步降低冷媒温度的方法进行糖汁多级冷冻浓缩试验,一级浓缩从初始浓度为14.2°Bx浓缩至30.3°Bx,糖汁经过每一级冷冻浓缩过程中的浓缩比均不断下降,四级浓缩从浓度为33.5°Bx浓缩至34.0°Bx的最终浓缩液。
3.以冰核活性细菌P.syringae为实验菌种,采用海藻酸钙固定化的方法,建立了P.syringae的包埋技术,并应用到糖汁的冷冻浓缩实验,结果发现添加冰核活性细菌的同时进行搅拌可以获得较优效果,成核温度提高了1℃左右。
4.进行了悬浮式结晶冷冻浓缩法和传统真空蒸发浓缩的对照试验,分析所得糖汁的各项理化指标,研究发现冷冻浓缩法所得糖汁的品质更佳。
本文关于糖汁冷冻浓缩技术的研究是初步的,对以后进一步的研究有一定的参考作用。
Under the premises that the solute density is lower than the eutectic density in the aqueous solution, freeze concentration, which is based on the phase equilibrium between ice and water, makes the solution cool to the freezing point, part of water ice up because of exothermic. Then, separate the concentrated solution and the ice crystal can realize the concentration.
This article made a preliminary reseach on sugar juice dealt with the method of suspension freeze-concentration.The single factor and the orthogonal experiment was reseached to optimize the freeze concentration technologies, thus the sugar juice freeze-concentration's best technological conditions were determined. Firstly using the ice nucleus active bacterium applied to the sugar juice freeze-concentration, the solution's undercooling point was enhanced. Through the heating evaporation concentrating and freeze-concentration, the feasibility of the freeze-concentration technology applied to the sugar manufacturing industry has been proved.The main conclusions were made as follows:
1. The stirring rate, the coolant temperature and the dosage of ice crystal seed are the primary factors which affect the effect of freeze-concentration, stirring rate is the most primary control factor among them. The orthogonal experiment determined that the freeze-concentration's best technological conditions are: Stirring rate of 1200r/min, cold media temperature of -4℃, ice crystal seed addition amount is 15.00g, the final concentration reached 30.0°Bx.
2. Using the multistage freeze-concentration method, the consistency of first-level concentration is from 14.2°Bx to 30.3°Bx,the concentration ratio decreased gradually,the consistency of four-level concentration is from 33.5°Bx to 34.0°Bx, which is the final concentrated solution.
3. Taking ice nucleus active bacterium P.syringae as the experimental culture, using the method of immobilization by alginate, the P.syringae's embedding technology was established and applied to freeze-concentration experiment, from which it was found that adding ice nucleus bacterium and stirring at the same time could obtain the superior effect, the coring temperature can enhance about 1℃.
4. The contrast experiment of suspension freeze-concentration method and the tradition vacuum evaporation concentration has been carried out, The research discovered that sugar juice quality obtained by the freeze-concentration method is better by analysising obtained syrup's each physics and chemistry target.
This article about the research on sugar freeze-concentration technology is preliminary; it will be have certain reference value to the later further research.
引文
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[2]浓缩工艺在保健食品生产中的应用[N].中国食品报,2005
[3](美)海德曼(Heldman,D.R.),哈特尔(Hartel,R.W.).食品加工原理[M].北京:中国轻工业出版社,2001
[4]张春娅,张军,王树生等.葡萄酒冷冻浓缩技术的研究及应用[J].酿酒科技,2007,(2):55-57
[5]冯毅,史淼直,宁方芹.中药水提取液冷冻浓缩的研究[J].制冷.2005,24(1):5-8
[6]于涛,马军.冷冻浓缩水处理工艺中冰晶纯度影响因素分析[J].哈尔滨商业大学学报,2005,21(5):572-578
[7]高锋,孙洁心,张永忠.冷冻浓缩法处理大豆乳清废水的研究初探[J].食品研究与开发,2005,26(4):25-27
[8]刘凌,宫肋长人,薛毅.食品冷冻浓缩的现状与研究[J].食品与发酵工业.1998,24(10):8-11
[9]李勇.食品冷冻加工技术[M].北京:化学工业出版社,2004
[10]Huige N.J.J.and Thijssen H.A.C.Production of large crystals by continuous ripening in a stirred tank[J].Crystal growth,1972(13/14):483-487.
[11]ATSUKO K,et al.J of Food Engineering,1996(27):1-15
[12]高福成等.现代食品工程高新技术.北京:中国轻工业出版社,1997.
[13]冯毅,谭展机.冷冻浓缩的原理、现状及实验研究[J].广州食品工业科技.2002,18(4):63-65
[14]Marino Rodriguez,Susana Luque,JoseR.Alvarez,Jose Coca.A comparative study of reverse osmosis and freeze concentration for the removal of valeric acid from wastewaters[J].Desalination,127(2000):1-11
[15]F.A.Ramos,J.L.Delgado,E.Bautista,A.L.Morales,C.Duque.Changes in volatiles with the application of progressive freeze-concentration to Andes berry(Rubus glaucus Benth)[J].Journal of Food Engineering,69(2005):291-297
[16]Osato Miyawaki,Ling Liu,Yoshito Shirai,Shigeru Sakashita,Kazuo Kagitani.Tubular ice system for scale-up of progressive freeze-concentration[J].Journal of Food Engineering,69(2005):107-113
[17]Durward Smith,Carol Ringenberg,Erik Olson.Freeze concentration of Fruit juice[R].Food & Nutrition Safety,2006
[18]Milind V.Rane,Siddharth K.Jabad.Freeze concentration of sugarcane juice in a jaggery making process[J].Applied Thermal Engineering 25(2005):2122-2137.
[19]詹晓北.冷冻浓缩技术在啤酒工业中的应用[J].冷饮与速冻食品工业,1996(1):14-16
[20]孙卉卉,马会勤,陈尚武.冰冻浓缩对低糖葡萄汁及葡萄酒品质的影响[J].食品科学,2007,28(5):86-89
[21]肖旭霖,李慧.苹果汁冷冻浓缩工艺的研究[J].农业工程学报.2006,22(1):192-194
[22]冯毅,唐伟强,宁方芹.冷冻浓缩提取新鲜茶浓缩液工艺的研究[J].农业机械学报.2006,37(8):66-72
[23]于涛,马军,崔崇威.高浓度尿素废水冷冻浓缩极限[J].化工学报,2006,57(12):2943-2947
[24]林欣.冷冻浓缩及其在食品工业中的应用[J].中外食品,2001(2):33-35
[25]刘凌,薛毅,张瑾.冷冻浓缩技术的应用与研究简介[J].化学工业与工程.1999,16(03):152-157
[26]何松,胡卓炎,孙福在等.果汁冷冻浓缩中生物冰核的成冰作用及初步应用[J].食品工业科技.2001,22(02):15-17
[27]Maki R L,Galyan E L,Chang-Chien M,etal.Ice-nucleating induced by Pseudomonas syringae.Appl.Microbiol,1974,28:456-459
[28]LindowS E,AmyD C,and Upper C.Erwinia herbicola:a bacterial ice nucleus active in increasing frost injury to corn.Phytopathology,1978,68:523-527
[29]Kim H K,OrserC S,L indow S E,et al.Xanthomonas campestris pv.translucens strains active in ice nucleation.Plant Dis,1987,71:994-997
[30]孙福在,赵廷昌,张敏,孙文姬.冰核真菌的冰核活性及其种类鉴定.菌物系统1999,18(2):149-153
[31]孙福在.我国生物冰核研究进展.中国农业科学,1996,29(5):62-67
[32]YankofskyS A,LevinZ,Bertold T,et al.Some basic characteristics of bacterial freezing nuclei.J.Appl.Meteorol,1981,20:1013-1019
[33]TurnerM A,A rellanoF,KozlofL M.Three separate classes of bacterial ice nucl cation structures.J.Baeteriol.,1990,172(5):6515-6527
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