Sunflower Head Residue Pectin Extraction as Affected by Physical Conditions

Effects of extraction pH, temperature, and time on yield and quality of pectin from sunflower heads (Interstate cultivar) were investigated. The low-methoxyl pectin was extracted, using 0.75% sodium hexametaphosphate at pH 3, 4, and 5 and at 75, 85, and 95°for 20, 40, and 60 min, respectively. Yield, molecular mass, and firmness of jellies of the pectins were determined. Three-way statistical analysis on yield, molecular mass and gel firmness showed strong interactions among pH, temperature and time. Highest yields were obtained at pH 5, 95°for 20 min and pH 4, 85°for 40 min. Pectin extracted for 40 min at pH 3 and 4 and at 85°and 75°C, respectively, had the highest molecular mass. Gel firmness of sunflower pectin prepared at pH 5.4 was higher than that of a commercial citrus pectin.     

Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer Concentration

Ice recrystallization rates in simple aqueous solutions comprising fructose and a hydrocolloid stabilizer were measured. The stabilizers were an enzyme-modified guar and a non-gelling high methoxy pectin. The stabilizer concentration dependence of the recrystallization rates for both materials was similar in that increasing the concentration resulted in decreasing rates until a point is reached where further addition had no additional effect. That recrystallization rates were reduced by both gelling and non-gelling stabilizers was strongly suggestive that gelation was not a requirement for recrystallization inhibition and another more specific mechanism applies, for example a weak interfacial effect such as adsorption or blocking. This behavior was also seen with locust bean gum and guar and provided further empirical evidence to support the hypothesis that stabilizers adsorb to ice crystal surfaces.     

不锈钢分离膜在浓缩果汁生产中的应用研究

采用非对称不锈钢分离膜在不同操作压力下对原果汁进行过滤,研究果汁中可溶性固形物含量、色值、浊度等参数的变化。研究表明:与原果汁相比,过滤后果汁中不含果胶和淀粉,果汁中的可溶性固形物含量最大损失为4%,果汁的色值(T440)可达40以上,透光度(T625)可达80以上,浊度(NTU)小于1。将非对称不锈钢分离膜引入果汁生产,替代传统的果汁生产技术中酶解工艺,其意义是十分明显,非对称不锈钢分离膜过滤在果汁行业具有很大的市场。     

柑桔加工下脚料提取类胡萝卜素、橙皮苷、果胶和柠檬苦素

介绍了从柑桔加工下脚料提取类胡萝卜素、橙皮苷、果胶和柠檬苦素类产品的工艺方法 ,并简述了这些产品在医药、食品、日化等方面的应用     

果胶工艺废水处理方法研究

对采用盐析法提取果胶工艺废水进行小试处理研究。经过几种方案的比较，确定了利用废水中残余的Al(Ⅲ），投加石灰与PAM混凝沉淀，再经炉渣和活性炭脱色的处理方案。据此工艺处理后的废水无色透明，Al(Ⅲ)去除率93．0％，SO4^2-去除率81.1%,CODCr去除率88．2％，达到回用水标准。     

果胶杂质对苎麻纤维及其复合材料性能的影响

研究了苎麻纤维中的果胶杂质对苎麻纤维及其复合材料性能的影响，根据苎麻复合材料综合性能，确定了最佳果胶杂质含量为6．6％。     

超声波协同超微粉技术辅助酸法提取黑木耳果胶

探讨了超声波协同超微粉技术辅助酸法提取黑木耳果胶的工艺条件。分别考察了超声波辐射强度、液料比、温度、pH值及提取时间等因素对果胶得率的影响,并以此为基础用正交法优化提取黑木耳果胶的工艺参数。结果表明,采用此法从黑木耳中提取果胶的适宜工艺条件为超声波辐射强度70 W/kg、液料质量比40∶1、温度70℃、pH值3.0、提取时间60 mim。在此条件下,木耳果胶得率可达35.45%,与其他方法相比,果胶得率最高。