Đề tài Production of fructose syrup from Jerusalem Artichoke
Table of Content Table of figures Table of tables Chapter 1: Introduction . 1 I. Production of fructose syrup in the world: . 1 1. Manufacturing of high-fructose corn syrup (HFCS): . 2 1.1. Corn wet milling: . 2 1.2. Hydrolysis: . 4 1.3. Isomerization: . 5 1.4. Fractionation: . 5 2. Overview of the world situation: . 5 3. Factors affecting production: . 8 II. Materials in processing of fructose syrup from Jerusalem artichoke: . 8 1. Jerusalem Artichoke: . 8 1.1. Scientific classification of Jerusalem Artichoke: . 9 1.2. Compositional characteristics: . 18 2. Inulinase: . 29 3. Saccharomyces cerevisiae: . 29 Chapter 2: Processing technology of fructose syrup from Jerusalem artichoke: Production-line schema . 32 Chapter 3: Processes in the fructose syrup production-line from Jerusalem artichoke . 33 I. Preliminary treatment: . 33 1. Aim: . 33 2. Transformation of raw materials:. 33 2.1. Physical changes: . 33 2.2. Chemical changes: . 33 3. Affecting factors: . 33 4. Technical parameters: . 33 II. Cutting: . 34 1. Aim: . 34 2. Transformation of raw materials:. 34 3. Effective factors: . 34 III. Milling: . 34 1. Aim: . 34 2. Transformation of raw materials:. 34 3. Effective factors: . 34 4. Technical parameters: . 34 IV. Extraction: . 35 1. Aim: . 35 2. Transformation of raw materials:. 35 2.1. Physical changes: . 35 2.2. Chemical changes: . 36 2.3. Physical chemical changes: . 36 3. Effective factors: . 36 4. Technical parameters: . 36 V. Filtration: . 37 1. Aim: . 37 2. Transformation of raw materials:. 37 3. Effective factors: . 37 4. Technical parameters: . 37 VI. Ultrafiltration: . 38 1. Aim: . 38 2. Transformation of raw materials:. 38 2.1. Physical changes: . 38 2.2. Chemical changes: . 39 3. Effective factors: . 39 4. Technical parameters: . 39 4.1. First ultrafiltration step: . 40 4.2. Last ultrafiltration step: . 40 VII. Hydrolysis: . 40 Conventional method: . 40 1. Aim: . 40 2. Transformation of raw materials: . 40 3. Effective factors: . 41 4. Technical parameters:. 41 Inulinase enzyme method: . 42 1. Aim: . 42 2. Transformation of raw materials: . 42 3. Effective factors: . 42 4. Technical parameters:. 42 VIII. Propagation: . 46 1. Aim: . 46 2. Transformation of raw materials:. 46 3. Effective factors: . 46 4. Technical parameters: . 46 IX. Sterilization: . 47 1. Aim: . 47 2. Transformation of raw materials:. 47 2.1. Biologycal changes: . 47 2.2. Physical changes: . 47 2.3. Chemical changes: . 48 3. Effect factors: . 48 4. Technical parameters: . 48 X. Fermentation: . 49 2. Transformation of raw materials:. 49 2.1. Microbial changes: . 49 2.2. Chemical physical changes: . 49 3. Effective factors: . 50 4. Technical parameters: . 50 4.1. Fermentation using mutant Saccharomyces cerevisiea ATCC 36859: . 50 4.2. Fermentation using immobilized mutant Saccharomyces cerevisiea ATCC 36859: . 50 XI. Activated charcoal treatment: . 53 1. Aim: . 53 2. Transformation of raw materials:. 53 2.1. Physical changes: . 53 2.2. Chemical physical changes: . 53 2.3. Biological: . 53 3. Affecting factors: . 53 4. Technical parameters: . 53 XII. Concentration: . 54 1. Aim: . 54 2. Transformation of raw materials:. 54 2.1. Physical changes: . 54 2.2. Physical chemical changes: . 54 2.3. Microbiological changes: . 54 3. Affecting factors: . 54 4. Technical parameters: . 54 Chapter 4: Product . 56 I. Physical chemical characteristics of Product: . 56 II. Microbiological characteristics: . 57 III. Organoleptic characteristics: . 57 Chapter 5: High-fructose syrup application . 58
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