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The Study on Concentration and Vacuum Freeze Drying and Powdering Technology of Pre-cooked Paphia Li

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Tutor: PanChaoRan
School: Fujian Agriculture and Forestry University
Course: Aquatic Products Processing and Storage Engineering
Keywords: Paphia,Cooking liquid,Reverse osmosis membrane concentration,Vacuumconcentration
CLC: TS254.9
Type: Master's thesis
Year:  2012
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Abstract:
Paphia is an important shellfish Marine resource in Fujian province. At present, the main processing products for Paphia are frozen Paphia meat and dried Paphia meat. In the process of cooking the raw material and taking the meat out of the shell, large amounts of the cooking liquid is produced, the cooking liquid is rich in nutritions such as protein, all kinds of amino acids, the recovery and processing utilization of the cooking liquid has important meaning.This study concentrated the Paphia cooking liquid through the reverse osmosis membrane enrichment and vacuum concentration after recovery, and further dried the concentrate by vacuum freeze-drying process to pure powder. This study determinated of the flux, and amino nitrogen content corresponding, freeze-dried rate test index to get the best quality Paphia pure powder, and provided an important scientific basis for the concentration and vacuum lyophilization of the Paphia cooking liquid. The main research contents were as follows:1) The choice of concentrated methods:in the same test technology conditions, choose three different concentrated methods:reverse osmosis membrane concentration,vacuum concentration,reverse osmosis membrane concentration combined with vacuum concentration, Through the comparison of the index such as baume degree, concentration time and amino nitrogen content,(reference literature, vacuum lyophilization generally requires the corresponding baume degree of the materials to exceed22°Be, in order to reduce the energy consumption of the freeze drying and shorten the lyophilization time, this study choosed higher baume degree, better quality materials for the vacuum freezing drying), choose reverse osmosis membrane concentration combined with vacuum concentration as the best concentrated methods;2) Discussed the influence of operation temperature,pressure, material flow to the flux through the test,and discussed the relationship between membrane flux and concentration of the baume degree, determined the best reverse osmosis membrane concentration operating pressure is3.0MPa, operation temperature of40℃,material flow controled in the1m/s, in this process conditions concentrated the Paphia cooking liquid to19.5°Be;3) Took amino nitrogen content and baume degree as index, determined vacuum concentration optimum parameters by single factor experiment and the orthogonal experiment,the optimum parameters were:vacuum concentration0.085MPa,temperature73℃, concentrated time135min.4) Resistance method was used to determinate the eutectic point and melting point of Paphia cooking liquid concentrate, the results showed that:the eutectic point of Paphia cooking liquid concentrate was-29℃, melting point of Paphia cooking liquid concentrate was-26℃, determined the frozen process optimum parameters by single factor experiment and the orthogonal experiment,the optimum parameters were:material thickness9mm, The frozen temperature-41℃, the frozen time2.5h.5) Took lyophilization rate and amino nitrogen content as index, used the single factor experiment and quadratic orthogonal rotating combination design, established Y1(the lyophilization rate) and Y2(amino nitrogen content) and A (dry warehouse work pressure), B (sublimation temperature), C (the heating plate parsing temperature) of the regression model.Determined the optimal lyophilization process conditions through the model analysis and optimization of verification, the optimum parameters were:sublimation heating panel temperature45℃, dry warehouse work pressure24Pa, parsing heating panel temperature63℃.
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