Font Size: a A A

Sugar Preserved Kiwi Fruit Processing Technology And Plant Design Studies

Posted on:2014-09-07Degree:MasterType:Thesis
Country:ChinaCandidate:W LiFull Text:PDF
GTID:2261330425479590Subject:Chemical engineering
Abstract/Summary:PDF Full Text Request
Kiwifruit, known as the "king of the fruits", contains a variety of amino acids and mineral elements, which needed by human body. It also contains abundant of vitamin C and other nutrients. The kiwifruit is sensitive to ethylene, thereby manifesting as a short storage time after postharvest. Furthermore, the yield of kiwifruit in China is the biggest in the world, but the harvest time is very short. Therefore, it is difficult to shorten the processing time effectively, which eventually lead to the lower fruit utilization rate. For these reasons, semi-manufactured products or manufactured products are one of the effective methods to improve the utilization of this resource.The optimum process parameters of the preserved kiwifruit were investigated in the present study. Meanwhile, the factory of low preserved kiwifruit that the annual production is600tons was also designed. The results are as follows:(1) The optimal process conditions for low sugar preserved kiwifruit were confirmed through the single factor experiments and the orthogonal experiments.0.20%ZnSO4,0.05%Vc,0.35%apple acid mixture was taken as color protecting agent, the solid-liquid ratio and treating time were1:2and20min; respectively,0.1%glucose-8-lactose and0.3%CaCl2was used as hardening agent and the solid-liquid ratio was1:2. The hardening time lasted for3hours with30%sucrose solution; We used40KHz ultrasonic as a pretreatment for pre-infusing using sucrose solution as solvent. After then, the mixed sugar solution which was consisted of30%F55fructose syrup and70%of50%sucrose was used to infuse in a vacuum(0.070MPa). The infusion temperature was50℃, and the kiwifruit slices were treated by vacuum for2times and the time of broken vacuum lasted for30min in each time. Finally, kiwifruit slices was dried at65℃for10h.(2) The layout design for the factory of low sugar preserved kiwifruit that the annual production is600tons was performed. Also, the economic cost of the material, water, and electricity etc were calculated in the present study. The cost of materials, electricity and water were11.233million RMB,0.312million RMB and45thousand RMB, respectively. The investment of factory preliminary construction and the equipment were3.62million RMB and1.697million RMB, respectively.
Keywords/Search Tags:Kiwi fruits, Low sugar preserved fruits, Processing design, Factory design
PDF Full Text Request
Related items