Magnetic Enzyme Separation in Fruit Juice Sugar Reduction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for reducing sugar in fruit juice using enzymatic hydrolysis result in the loss of nutritional components and reduce the reuse rate of enzymes due to the need for high temperature inactivation of free enzymes and adherence of insoluble substances to immobilized enzymes during separation.
Innovation Solution
A magnetic field generating device is used to adsorb magnetic immobilized enzymes onto the inner wall of a fermentation tank after the enzymolysis reaction, allowing for enzyme separation without high temperature inactivation and preventing insoluble substances from adhering, thereby improving enzyme reuse and retaining nutritional components.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If free enzyme is used for enzymatic hydrolysis to reduce sugar in fruit juice, then the enzyme can effectively decompose sugar, but high temperature inactivation is required which causes loss of nutritional components and affects taste
Solution Approach 1:
The patent replaces the thermal inactivation method (heating) with a magnetic field-based separation method. Magnetic immobilized enzymes are used, and after the enzymatic reaction, a magnetic field is applied to separate the enzymes from the fruit juice through magnetic attraction, eliminating the need for high temperature treatment and preserving nutritional components.
Solution Approach 2:
The patent changes the physical state and separation mechanism by introducing magnetic properties to the immobilized enzymes. By incorporating magnetic particles into the enzyme carrier, the separation process transitions from thermal-based to magnetic field-based, allowing for parameter optimization that preserves juice quality while maintaining enzymatic activity.
2Ease of repair
If immobilized enzyme is used for enzymatic hydrolysis to reduce sugar in fruit juice, then the enzyme can be reused, but insoluble substances in fruit juice adhere to the immobilized enzyme during centrifugation or filtration, reducing reuse rate
Solution Approach 1:
The patent replaces centrifugation or filtration-based separation with magnetic field-based separation. The magnetic immobilized enzymes respond to magnetic fields for rapid separation, avoiding the mechanical stress and adsorption issues associated with centrifugation and filtration, thereby preventing insoluble substances from adhering to the enzymes and maintaining high reuse rates.
Solution Approach 2:
The patent introduces magnetic particles as an intermediary between the enzyme and the separation process. These magnetic particles enable the enzymes to be separated from the fruit juice through magnetic field application without direct contact with filtration media or centrifugal forces, preventing adhesion of insoluble substances to the enzyme surface.
3Ease of repair
If centrifugation or filtration is used to separate immobilized enzyme from fruit juice, then the enzyme can be recovered, but the process is time-consuming and insoluble substances adhere to the enzyme
Solution Approach 1:
The patent replaces time-consuming centrifugation or filtration processes with rapid magnetic field-based separation. The magnetic immobilized enzymes are quickly separated from the fruit juice by applying a magnetic field, dramatically reducing separation time and improving process efficiency while maintaining enzyme recovery.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method simplifies the sugar reduction process, enhances efficiency, and retains nutritional components and flavor in fruit juice, enabling faster enzyme separation and improved enzyme reuse.
Implementation Method 1
the magnetic field generating device is configured to generate a magnetic field which penetrates into the fermentation tank after the enzymolysis reaction is completed to adsorb the magnetic immobilized enzyme onto the inner wall of the fermentation tank
Implementation Method 2
enzymes can be added to the fruit juice to decompose sugar (such as sucrose, glucose, etc.) in the fruit juice into other substances by the enzymolysis reaction
Data Source
AI summary
The present application provides an equipment for reducing sugar in fruit juice, a method for reducing sugar in fruit juice, a sugar-reduced fruit juice and related applications. The equipment for reducing sugar in fruit juice comprises a frame, a magnetic field generating device and a hollow fermentation tank. The method for reducing sugar in fruit juice comprises preparing a magnetic carrier; immobilizing an enzyme on the magnetic carrier to obtain a magnetic immobilized enzyme; and reducing sugar in fruit juice by an equipment for reducing sugar in fruit juice described above and the magnetic immobilized enzyme. The sugar-reduced fruit juice made according to the present application can be better applied in maintaining body shape and/or preparing products for preventing diseases.