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Fruit and vegetable juice processing method by radio frequency coupling high-voltage pulse electric field processing

A high-voltage pulsed electric field and processing method technology, applied in the fields of food electrical treatment, food heat treatment, food science, etc., can solve the problems of high environmental protection pressure, water and energy consumption, etc. The effect of reducing flavor loss and quality degradation

Active Publication Date: 2017-09-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process consumes water and energy, and the pressure on environmental protection is high

Method used

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  • Fruit and vegetable juice processing method by radio frequency coupling high-voltage pulse electric field processing
  • Fruit and vegetable juice processing method by radio frequency coupling high-voltage pulse electric field processing
  • Fruit and vegetable juice processing method by radio frequency coupling high-voltage pulse electric field processing

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0020] (1) Preparation of polyphenol oxidase crude enzyme solution: 100g of apple samples were quickly destemmed and cored, cut into small pieces, and poured into a tissue masher together with about 400mL of acetone precooled to -18°C for homogenization ( 20000rpm, 1min), and then quickly filter with suction, retain the precipitated part on the filter paper, and blow off the residual acetone in the thin layer of the precipitate with cold wind until the precipitate has no smell of acetone. Transfer the obtained acetone powder to 100mL 0.05mol / L phosphate buffer (pH 6.5) and stir for 30min, then centrifuge (4°C, 10000r / min, 20min), and the centrifuged supernatant is the crude enzyme solution of polyphenol oxidase.

[0021] (2) Determination of polyphenol oxidase activity: Add 0.5 mL of crude enzyme solution and 2.5 mL of 0.2 mol / L catechol solution (pH 6.5) to the cuvette, shake them quickly and put them into the spectrophotometer, The absorbance of the reaction mixture was meas...

Embodiment 1

[0024] The application of the radio frequency device with the publication number CN104782758A is used to process apple tissue; wherein the radio frequency device includes a conveying device and a radio frequency device with an upper plate and a lower plate, the upper plate is located above the conveying device, and the materials conveyed by the conveying device are on the upper The pole plate and the lower pole plate are moved, and both the upper pole plate and the lower pole plate are passed with high-frequency current. Thus, after the high-frequency current passes through the upper pole plate and the lower pole plate, there is radio frequency between the two, and the conveying device drives the material to move between the upper pole plate and the lower pole plate.

[0025] Specific steps are as follows:

[0026] (1) Pretreatment: select fresh red Fuji apples, wash them with clean water, peel them, and slice them into slices with a thickness of 10 mm (thickness is smaller th...

Embodiment 2

[0038] Application of radio frequency heating treatment device (publication number is CN104782758A in the invention patent application) apple tissue is processed, the specific steps are as follows:

[0039] (1) Pretreatment: select fresh red Fuji apples, wash them with water, peel them, and slice them into slices with a thickness of 10 mm.

[0040] (2) Radio frequency treatment: Place the cut apple slices on the conveyor belt in the center of the pole plate under the radio frequency treatment chamber. The operating frequency of the radio frequency treatment device is 27.12MHz, the power is set to 3.5kW, different pole plate spacings are set, and the sample thickness is 10mm, set different processing times, control the auxiliary temperature in the RF processing chamber to 55°C, the auxiliary temperature is provided by hot air ≥ 55°C, and an external hot air generator can be selected to collect ambient air and pass it through a 5.6kW electric heater It is heated to the set tempe...

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Abstract

The invention discloses a fruit and vegetable juice processing method by radio frequency coupling high-voltage pulse electric field processing, and belongs to the field of farm product processing. According to the method, in an apple juice production process, apple tissues are subjected to radio frequency enzyme inactivation processing; for the radio frequency processing, a radio frequency continuous processing device disclosed in the patent application of CN104782758A and OSU-4L type high-voltage pulse electric field continuous processing equipment in a laboratory scale are used for radio frequency processing; apple slices are fast cooled after being processed in a radio frequency processing cavity, and are extruded into juice; then, the apple juice is processed by a high-voltage pulse electric field. The processing method has the advantages that 70 to 80 percent of activity of polyphenol oxidase can be passivated; the enzyme inactivation effect is good; the apple juice browning can be better prevented; meanwhile, the flavor loss of the apple juice can be reduced; the nutrition and the quality of apples is ensured.

Description

technical field [0001] The invention relates to a method for processing fruit and vegetable juice by radio frequency coupling high-voltage pulse electric field treatment, belonging to the field of agricultural product processing. Background technique [0002] In recent years, due to the enhancement of consumers' health and nutrition awareness, the consumption of fruit and vegetable juice in my country has continued to grow. In the process of fruit and vegetable juice processing, inactivating enzymes is an important and indispensable unit operation of fruit and vegetable juice processing. Fruit and vegetable juice needs to inactivate endogenous enzymes such as polyphenol oxidase and peroxidase first to protect color and flavor. Traditional fruit and vegetable juice processing usually blanches in advance to inactivate enzymes to protect color or quickly deactivates fruits and vegetables after juicing. The process consumes water and energy, and the pressure on environmental pr...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/50
CPCA23L2/04A23L2/50A23V2002/00A23V2300/12A23V2300/24
Inventor 赵伟田一雄杨瑞金颜文旭
Owner JIANGNAN UNIV
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