A method for improving the quality of fruit juice freezing and concentration assisted by variable voltage direct current electric field

A freeze concentration, DC electric field technology, applied in food science and other directions, can solve the problems of increasing the complexity of the process flow, low solute movement speed, loss of nutrients, etc., to increase the content of soluble solids, avoid solute entrainment in gaps, and ensure nutrition. the preserved effect

Active Publication Date: 2016-10-05
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, raw fruit juice itself has a high microbial content and some enzyme activity, and it is easy to deteriorate when stored at room temperature. Therefore, the concentrated fruit juice using the prior art mainly has the following defects:
[0009] (1) Sterilization pre-treatment is required before the juice is concentrated, which increases the complexity of the process
[0010] (2) Common atmospheric pressure evaporation concentration and multi-effect medium temperature vacuum concentration (generally around 70°C), due to the medium and high temperature, it is easy to cause the loss of nutrients, the change of flavor, and the decline of quality
[0011] (3) Emerging freeze concentration technologies such as suspension freeze concentration or progressive freeze concentration technology, the former is prone to the problem of solid-liquid separation difficulties, the latter is prone to the problem of ice crystal entrainment loss due to supercooling and ice crystal growth speed, and freezing When the temperature is low, the movement speed of the solute to the solid-liquid interface is lower than the movement speed of water molecules, so it is easy to be embedded.

Method used

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  • A method for improving the quality of fruit juice freezing and concentration assisted by variable voltage direct current electric field

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Experimental program
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Effect test

Embodiment 1

[0035] figure 1 It is a schematic diagram of the high static voltage semiconductor freezing treatment device used in this embodiment. Such as figure 1 As shown, it includes high-voltage generator 1, control electric box 2, optical fiber thermocouple position hole 3, freeze concentration sample tank 4, semiconductor refrigeration device 5, water tank 6, control electric box sample container 7, copper plate electrode 8, valve 9 and internal looking glass10. The copper plate electrode has two pieces that are symmetrical up and down. After the power is turned on, there is a uniform electric field system in the sample tank; the fiber optic thermocouple is used to measure the temperature change of the sample liquid, that is, to judge the nucleation time; the semiconductor is used to reduce the temperature of the sample tank, and the condensation cycle equipment is also Other cooling materials can be used; the endoscope is used to judge the internal icing condition, that is, to ass...

Embodiment 2

[0039] The method for improving the frozen and concentrated quality of fruit juice assisted by the variable voltage direct current electric field of the present embodiment comprises the following steps:

[0040] The papaya is taken from a commercial orchard in Maoming, Guangdong, with a maturity of 80% to 90%. After picking, refrigerate them in foam boxes, and transport them to the laboratory within 6 hours. Fruits with uniform size, shape, and color are strictly selected for the fruit juice freezing and concentration experiment. After the papaya is washed and cut into pieces, it is directly homogenized with a colloid mill, and then filtered with a fruit juice filter to obtain the original juice with a solid content of 8.0 ° brix, and placed in a 1 ° C refrigerator for pre-cooling. Turn on the semiconductor condensation cycle equipment, set the temperature to 1°C, after the set temperature is reached and the balance is stable, take 10L of pre-cooled papaya juice and place it i...

Embodiment 3

[0042] The red orange is taken from a commercial orchard in Zhanjiang, Guangdong, with a maturity of 80% to 90%. After picking, refrigerate them in foam boxes, and transport them to the laboratory within 6 hours. Fruits with uniform size, shape, and color are strictly selected for the fruit juice freezing and concentration experiment. After the oranges were peeled and cut into pieces, they were directly homogenized with a colloid mill, and then directly filtered with a juice filter to obtain the original juice with a solid content of 13.0°brix, and placed in a 2°C refrigerator for pre-cooling. Turn on the semiconductor condensation cycle equipment and set the temperature to 2°C. After the set temperature is reached and the balance is stable, take 10L of pre-cooled red orange juice and place it in the sample tank, and place the fiber optic thermocouple in the middle of the sample solution on the lower side and At the high position (about 1 / 5-1 / 4), turn on the endoscope at the s...

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Abstract

Disclosed is a method for improving freeze concentration quality of fruit juice with the assistance of a variable-voltage direct-current electric field, comprising the following steps: after placing fruit juice in a cold storage for pre-freezing; opening a condensation circulating device so that the temperature of a sample tank is consistent with that of the cold storage; then placing the fruit juice into the sample tank; lowering the temperature thereof to -5 to -20ºC and performing 50-200V / cm electric field treatment on same at the same time; after nucleation occurs in the fruit juice, increasing voltage to 250-1000V / cm, so that the fruit juice is crystallized and freeze-concentrated until the freeze concentration is completed; and finally performing solid-liquid separation and aseptic filling.

Description

technical field [0001] The invention relates to the technical field of frozen food, in particular to a method for improving the quality of fruit juice freezing and concentration with the assistance of a variable voltage direct current electric field. Background technique [0002] Freeze concentration is a concentration method that uses the principle of solid-liquid phase equilibrium between ice and aqueous solution to remove water from the solution in a solid state. It is especially suitable for concentrating heat-sensitive liquid food, biopharmaceuticals, and high-end drinks that require retention of natural color and fragrance. And Chinese medicine decoction, etc. Freeze concentration mainly includes three processes of ice crystal nucleation, growth, and solid-liquid separation. The number, size, and shape of ice crystals directly affect the concentration and separation effect. Therefore, obtaining ideal ice crystals is the key to freeze concentration technology. Gradual ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/12
CPCA23L2/12
Inventor 孙大文程丽娜曾新安王启军朱志伟
Owner SOUTH CHINA UNIV OF TECH
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