Study On Utilization Of The Whole Kiwi Fruit And Plant Design

Kiwifruit, scientific named Actinidia chinensis Planch, which nutritional value is extremely high and it tastes delicious, loved by public. Therefore, it is a kind of fruit used for medicine and food. China is the country of origin of the kiwi fruit planting and major producer, the output is rising year after year. It is a berry, which is very sensitive to ethylene, and costs much for storage, which has seriously hindered the development of kiwifruit industry. So it is necessary to carry out deep processing in order to improve its comprehensive utilization value and extend its industrial chain, but how to make use of the 20%-30%'s processing by-product is an urgent problem to be considered and solved.In this article, taking fresh kiwi fruit as raw material, pulp processing into fruit cake, and study its formulation and variable temperature drying process, at the same time, extract pectin from by-product, study its basic properties, namely to research make full use of kiwi fruit. On the basis of the research, the annual output of 600 t kiwi fruit cake factory is preliminary designed. The main contents and results are as follows:1. Study on formulations of the normal kiwi cake and flesh kiwi cake, which is respectively made by juice and pulp. With fuzzy mathematics sensory score as indexes, research the influence of the additive amount of the white granulated sugar, isomalt, konjac gum, carrageenan, citric acid on the quality of fruit cake. Optimal experiment concluded the best formula, ordinary kiwi cake: 40% of white granulated sugar, 10% isomalt, 1.25% konjac gum, 0.75% carrageenan, 0.5% citric acid; flesh kiwi cake:30% of white granulated sugar, 20% isomalt, 1.0% konjac gum, 0.75% carrageenan, 0.7% citric acid.2. Study on the warm wind drying parameters of kiwi cake at constant and nonconstant temperature, the drying characteristics of the two kiwi cake drying at a constant temperature of 80 ?, 75 ?, 70 ?, 65 ?, 60 ?, 55 ?, 50 ?, 45 ?,40 ?are studied, and draw the drying curves and drying rate curves, which showed that variable temperature drying is better than constant temperature drying. So variable temperature drying process is studied, namely take the cake at the high-intermediate- low temperature to dry. Through orthogonal test, taking product quality and drying rate, energy consumption as an comprehensive index, obtained the optimum drying process parameters, normal kiwi fruit cake: high temperature zone 75 ?-3h, intermediate temperature zone 65?-3.35 h, low temperature zone 50?-7 h; flesh kiwi cake: high temperature zone 75?-4 h, 65 ?, intermediate temperature zone 65?-3.44 h, low temperature zone 50?-2.5h.3. Study on the extraction parameters and basic properties of pectin from kiwi skin with the microwave-assisted acid method. Respectively studied the effects of pH, solid to liquid ratio, microwave power, microwave time, extraction time, extraction temperature on the extraction rate of pectin, and selected the significant effect on the results of four factors, this is pH, microwave power, microwave time, extraction time, to take further experiment. Single factor experiment and response surface experiment results the optimum extraction parameters:liquid ratio =1:30, microwave power 480 W, microwave time 6.min, extraction time 52 min, extraction temperature 85 ?, under this condition, the extraction rate of pectin reached 7.8%. The basic nature of the pectin satisfy the requirements of the commercial applications, this is to say, pectin extracted from kiwi by-product with microwave-assisted acid can be produced industrially.4. Plant design of annual output of 600 t kiwi fruit cake.The production plan, material, energy, equipment selection and pipe diameter of fruit cake production line and waste residue utilization production line are clearly explained and calculated,then drawe the general plan of the factory, the workshop plan, the production equipment flow chart.The final technical and economic analysis shows that the project profit margin is 18.13%, break even point is 29.8%, the project investment risk is small.