Optimization on freezing concentration of aqueos extracts from Anoectochilus roxburghii rhizome

Authors

WANG Wencheng, Zhangzhou Institute of Technology, Food and Biological Engineering, Zhangzhou, Fujian 363000, China; Deep Processing of Agricultural Products and The Safety of Application Engineering Technology Center, Fuzhou, Fujian 350002, China
CHEN Meiying, College of Economics and Management, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
CHEN Jinquan, Department of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

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.

Publication Date

5-28-2016

First Page

168

Last Page

172

DOI

10.13652/j.issn.1003-5788.2016.05.040

Recommended Citation

Wencheng, WANG; Meiying, CHEN; and Jinquan, CHEN (2016) "Optimization on freezing concentration of aqueos extracts from Anoectochilus roxburghii rhizome," Food and Machinery: Vol. 32: Iss. 5, Article 40.
DOI: 10.13652/j.issn.1003-5788.2016.05.040
Available at: https://www.ifoodmm.cn/journal/vol32/iss5/40

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