Optimization on fast debitterizing technologies of apricot seed by ultrasound with response surface methodology

Authors

ZHANG Ning, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
ZHANG Xinyun, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
FAN Xuehui, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
ZHANG Qingan, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China

Abstract

To decrease the waste of energy and resource during the traditional debitterizing processing of apricot seeds, a rapid and novel method was proposed based on the principle of ultrasound-induced in this paper. Firstly, the parameters affecting the dissolution rate of amygdalin such as ultrasonic temperature, time, frequency, power and ratio of material to liquid, were tested by the method of single-factor experiment. Secondly, three parameters affecting the amygdalin dissolution rate were optimized by the response surface methodology, such as ultrasonic temperature, power and frequency, resepectively. The results showed that the optimum conditions were ultrasonic temperature 55 ℃, ultrasonic power 300 W, and frequency 59 kHz. Under the above optimal parameters, when the ultrasonic time was 60 min and ratio of material to liquid was 1∶12 (g/mL), the practical dissolution rate of amygdalin was 63.17%, and the relative error between the predicted values of the secondary models was only 0.52%, indicating that this model can simulate the actual dissolution of amygdalin.

Publication Date

12-28-2018

First Page

189

Last Page

194

DOI

10.13652/j.issn.1003-5788.2018.12.038

Recommended Citation

Ning, ZHANG; Xinyun, ZHANG; Xuehui, FAN; and Qingan, ZHANG (2018) "Optimization on fast debitterizing technologies of apricot seed by ultrasound with response surface methodology," Food and Machinery: Vol. 34: Iss. 12, Article 38.
DOI: 10.13652/j.issn.1003-5788.2018.12.038
Available at: https://www.ifoodmm.cn/journal/vol34/iss12/38

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