Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for raising nucleation temperatures of citrus juice freeze-concentrated crystals by utilizing synergistic effects of ice nucleation protein-ultrasonic waves

An ice-nucleating protein and freeze-concentration technology, which is applied in food ultrasonic treatment, food freezing, and protein-containing food ingredients, can solve the problems of high energy consumption, low requirements for crystallization nucleation temperature, and low product yield. Less energy, shorter processing time, and high concentration efficiency

Inactive Publication Date: 2016-09-07
HUAZHONG AGRI UNIV
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a method for increasing the crystal nucleation temperature of citrus juice freeze-concentration, to develop a new approach with less energy consumption and high efficiency for the preparation of citrus juice concentrate, and to solve the problem of traditional freeze-concentration process. The disadvantages such as high energy consumption and low product yield due to low requirements for crystallization nucleation temperature

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for raising nucleation temperatures of citrus juice freeze-concentrated crystals by utilizing synergistic effects of ice nucleation protein-ultrasonic waves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] a) Dissolving the ice nucleation protein in 14Brix citrus juice, the final concentration of the ice nucleation protein in the citrus juice is 10 μg / mL;

[0033] b) Pump the citrus juice into the plate heat exchanger, pre-cooling and cooling down to 4-6°C;

[0034] c) The pre-cooled citrus juice is pumped into the jacketed heat exchanger, and the temperature is rapidly lowered to within the range of -3 to -10°C;

[0035] d) Pump the citrus juice after precooling again into the jacketed crystallization tank, apply an ultrasonic wave with a frequency pole current of 0.3A, the ultrasonic frequency is 25MHz, and the ultrasonic treatment time is 2min, and at the same time, appropriate stirring is applied to carry out rapid freezing and concentration. The nucleation temperature was determined to be -6.8°C. Compared with Comparative Example 1, the ice crystal nucleation temperature increased by 1.7°C; compared with Comparative Example 2, the ice crystal nucleation temperature i...

Embodiment 2

[0037] a) Dissolving the ice nucleation protein in 14Brix citrus juice, the final concentration of the ice nucleation protein in the citrus juice is 15 μg / mL;

[0038] b) Pump the citrus juice into the plate heat exchanger, pre-cooling and cooling down to 4-6°C;

[0039] c) The pre-cooled citrus juice is pumped into the jacketed heat exchanger, and the temperature is rapidly lowered to within the range of -3 to -10°C;

[0040] d) Pump the citrus juice after precooling again into the jacketed crystallization tank, apply an ultrasonic wave with a frequency pole current of 0.3A, the ultrasonic frequency is 25MHz, and the ultrasonic treatment time is 2min, and at the same time, appropriate stirring is applied to carry out rapid freezing and concentration. The nucleation temperature was determined to be -6.5°C. Compared with Comparative Example 1, the ice crystal nucleation temperature increased by 2.0°C; compared with Comparative Example 2, the ice crystal nucleation temperature i...

Embodiment 3

[0042] a) Dissolving the ice nucleation protein in 14Brix citrus juice, the final concentration of the ice nucleation protein in the citrus juice is 20 μg / mL;

[0043] b) Pump the citrus juice into the plate heat exchanger, pre-cooling and cooling down to 4-6°C;

[0044] c) The pre-cooled citrus juice is pumped into the jacketed heat exchanger, and the temperature is rapidly lowered to within the range of -3 to -10°C;

[0045] d) Pump the citrus juice after precooling again into the jacketed crystallization tank, apply an ultrasonic wave with a frequency pole current of 0.3A, the ultrasonic frequency is 25MHz, and the ultrasonic treatment time is 2min, and at the same time, appropriate stirring is applied to carry out rapid freezing and concentration. The nucleation temperature was determined to be -6.3°C. Compared with Comparative Example 1, the ice crystal nucleation temperature increased by 2.2°C; compared with Comparative Example 2, the ice crystal nucleation temperature i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for raising nucleation temperatures of citrus juice freeze-concentrated crystals by utilizing synergistic effects of ice nucleation protein-ultrasonic waves, and belongs to the technical field of food engineering. The method comprises the following steps: during the freeze-concentrating process of citrus juice, adding the ice nucleation protein into the citrus juice, with synergistic actions of additional ultrasonic oscillation, so as to raise the crystallization and nucleation temperatures of the water in the system, so that the ice crystals are rapidly formed; and removing the ice crystals, so that the concentrated citrus juice is prepared. The method disclosed by the invention saves energy and time; the formed ice crystals are relatively good in forms as well as complete and smooth in surfaces; moreover, entrainment losses of active ingredients in the citrus juice are small, so that the concentrated citrus juice is relatively high in yield after the ice crystals are removed. The method disclosed by the invention is a novel freeze-concentrated crystal nucleating method of the citrus juice which can be used for replacing traditional freeze-concentrating methods.

Description

technical field [0001] The invention relates to a method for synergistically increasing the crystallization nucleation temperature of freeze-concentrated citrus juice by ice nucleation protein and ultrasonic wave. By adding ice nucleation protein to citrus juice, under the synergistic effect of external ultrasonic oscillation, the crystallization nucleation temperature of water in the system is increased. Ice crystals are rapidly formed at a relatively high temperature, and citrus concentrated juice is prepared by removing the ice crystals, belonging to the technical field of food engineering. Background technique [0002] Concentration is often required during the processing of citrus juice. The general concentration methods are mainly evaporation concentration, reverse osmosis concentration and freeze concentration. Among them, evaporation and concentration can easily cause denaturation of heat-sensitive components in citrus juice, loss of volatile components, loss of orig...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/12A23L2/66A23L5/30
CPCA23L2/12A23L2/66A23V2002/00A23V2250/54A23V2300/48A23V2300/20
Inventor 彭帮柱潘思轶薛淑静关键
Owner HUAZHONG AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com