Abstract
Used the self-developed 50 L progressive partial block freeze concentration pilot equipment to concentrate the soluble solid content of 5.0 °Brix apple cider vinegar. By adjusting the stirring speed and the cold medium temperature, comprehensive energy consumption, time and other factors, explored the optimum technological conditions of the two-stage and recycle liquid entrainment effectively. And at the same time, used solid-phase micro extraction-gas chromatography mass spectrometry to explore the changes of aromatic substances in the difference of apple original vinegar, all levels of concentrated compound liquid, two-stage entrainment solution, entrainment recovery solution and ultimate entrainment. Results: The apple cider vinegar 5 °Brix 50 kg -10 ℃ still keep 3 h and then turn to -16 ℃, stirring speed 900 r/min, 21 h after get 12.5 °Brix concentrate 14.74 kg. The 50 kg of 12.5 °Brix vinegar -16 ℃ keep into -24 ℃ after 4 h, 900 r/min, after 28 h can get 25 °Brix concentrate 15.11 kg. The two levels of concentrated power consumption were 72 kW·h and 135 kW·h, respectively. There were 14 kinds of aromatic substances in apple cider vinegar, and the characteristic components with high content were benzaldehyde, octanoic acid, 4-ethylphenyl-2-butyl ester, benzene ethanol, phenyl-ethyl acetate, etc. The retention rate of aromatic substances after primary concentration was 80.23%, and the retention rate of secondary concentration was 87.73%. The retention rate and total loss rate of apple cider vinegar were 70.39% and 2.61%, respectively. Therefore, the concentration device can obtain the apple cider vinegar with a higher concentration and a higher retention of aromatic substances effectively by two-stage concentration of apple cider vinegar and recycling the entrainment, and it has to be useful for further improvements to the equipment and other materials.
Publication Date
9-28-2019
First Page
187
Last Page
192
DOI
10.13652/j.issn.1003-5788.2019.09.036
Recommended Citation
Xiangqin, LI; Ruimin, ZHONG; Geyang, MEN; Bin, SHAN; Caihu, LIAO; Pingjuan, ZHONG; Lanjie, WU; and Zuanyuan, HUANG
(2019)
"Study on two-stage partial block freeze concentration to prepare high content apple cider vinegar,"
Food and Machinery: Vol. 35:
Iss.
9, Article 36.
DOI: 10.13652/j.issn.1003-5788.2019.09.036
Available at:
https://www.ifoodmm.cn/journal/vol35/iss9/36
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