Optimization on freezing concentration of aqueos extracts from Anoectochilus roxburghii rhizome
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(1. Zhangzhou Institute of Technology, Food and Biological Engineering, Zhangzhou, Fujian 363000, China; 2. Deep Processing of Agricultural Products and The Safety of Application Engineering Technology Center, Fuzhou, Fujian 350002, China; 3. College of Economics and Management, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; 4. Department of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China)

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    Abstract:

    The freezing concentration of aqueos extracts feom the residual rhizome of Anoectochilus roxburghii has been investigated. The loss rate caused by entrainment of ice crystals and the rate of the freezing concentration were selected as the evaluation indexes to design the optimization of processing by the response surface methodology. The experimental results showed that the most ideal process were as the followed: the temperature difference between refrigerant and concentration 5 ℃, scraper speed 45 r/min, and freeze concentration time, 13.5 h. Under the conditions, the loss rate caused by entrainment o f ice crystals was 0.891 0% and the rate of the freeze concentration was 0.953 6 mg/(mL·h), and the comprehensive score was 0.796 1, which was the best comprehensive evaluation score in all.

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王文成,陈梅英,陈锦权.金线莲根茎提取液冷冻浓缩工艺优化[J].食品与机械英文版,2016,32(5):168-172.

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History
  • Received:December 11,2015
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  • Online: March 09,2023
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