Study On Foam And Supercritical CO₂ Extraction Of Yaozhu

Yao zhu is rich in protein,carbohydrate,riboflavin,calcium,phosphorus,iron and other mineral nutrients,the nutritional value is extremely high and the taste is delicious,with the name of bao fish.However,the research and development of yao zhu is very meaningful in China.Supercritical CO₂ fluid extraction technology has developed rapidly in recent 30 years due to its green color and high extraction rate.In this paper,the effluent treatment of yao zhu was carried out,and the influence of bubble hair on the yao column was studied,and the best time of bubble formation was determined.In addition,the supercritical CO₂ fluid extraction experiment was carried out in this experiment,and the optimum extraction pressure and extraction temperature needed for the supercritical CO₂ fluid extraction were determined by experiments.The specific research contents are as follows:?1?through studying bubble hair treatment for conpoy changes in sensory evaluation,found that in terms of appearance shape,soak conpoy than bubble hair after hair before conpoy,and as the growth of the soak time,conpoy growing:in terms of color,bubble yellowish hair before conpoy,but after bubble hair color becomes shallow,as the change of soak time,conpoy color more and more shallow;When the bubble is about 120min,the size and color of the yao column are basically unchanged.?2?Through the electronic nose,in terms of odor,compared with before and after the foaming,the smell of scallops became smaller,and with the extension of the foaming time,the smell of scallops became smaller and smaller;The electronic moisture analyzer shows that the average water content of the scallops prior to foaming in this experiment is about25%,and the water content of the scallops treated with foam bubbles increases significantly,and with the change of the foaming time,the water content keeps increasing.Until about120 minutes after foaming,the moisture content of the scallop remains basically unchanged,averaging about 50%.Compared with twice before the bubble,the scent of the scallop remains basically unchanged.?3?with the quality and structure determination,found that soaked processing conpoy and dry products conpoy in terms of quality and structure with a lot of change,in terms of hardness,conpoy bubble hair before hard,after soaked bibulous become soft,as the change of soak time,conpoy hardness of smaller and smaller.Soaked cohesion within the elastic and conpoy before and after soaked also changed,after soaked conpoy elasticity and cohesion sex than after soaked,and as the change of soak time,elasticity and cohesiveness is becoming more and more big.The masticatory bubble of yao zhu is larger before the bubble hair,gradually smaller,and with the continuous change of the bubble time,the chewing sex is less and less.The hardness,cohesion,and mastication of the podiums were basically unchanged at about 120min.To sum up,soaked for conpoy has a big effect on physical properties of,and 120 min at room temperature?25??soaked,basic completely soaked.?4?the influence factors of supercritical CO₂ fluid extraction conpoy,this experiment emphatically from the extraction pressure and extraction temperature,the two main factors affect conpoy of supercritical fluid extraction were studied.After a series of studies,the extraction rate,the total extraction rate and the cost are considered:the optimum extraction pressure of the yao column is 30MPa,and the optimum extraction temperature is 55.Moreover,the pretreatment particle size and the supercritical fluid CO₂ flow velocity of the yao column have influence on the extraction of the yao column.