| With the improvement of people’s living standard,the demand for meat is greatly increasing.Meatballs are warmly welcome by the vast number of consumers because of special aroma and crisp.And attentions have been paid to investigating meatball-processing technology,which has promoted the development of related industries.However,a lot of waste water has been produced when making meatballs.Due to containing much starch,oil and other organic matters,the waste water is very difficult to deal with,which will cause problematic pollution.The aim of this paper is to study the application of freeze concentration on recycling meatballs boiled liquid,with a view to providing a new direction for the treatment of meatballs boiled liquid.On the other hand,this exploration also make it possible to turn the meatballs boiled liquid into useful material,and generate a certain commercial value.1.Before freeze concentration,thickening of meatballs boiled liquid was studied to increase initial concentration of the liquid and reduce cost-recovering.The detail thickening operation is:meatballs boiled liquid→alpha amylase treating→heat cooling→removing slag by filtering centrifuge→removing oil by butterfly type centrifuge.2.The freeze concentration equipment was improved.The main improvements are:(1)Movable scraper takes the place of the fixed one.(2)The scraper is fixed at both ends.(3)The ice melting system is added.The above improvements prevent and resolve the problem of the scraper being stuck.3.The equipment of cold insulation was studied,and polyurethane was chosen as cold preservation material.Each cold layer thickness is:Pre cooling tank 43mm,growth tank 56mm,crystallizing tank 60mm,cool carrying medium circulating tank 65mm.4.Through single factor experiment and response surface optimization of ice time,cooling medium temperature and scraper speed,the optimum process parameters of suspension concentrate meatballs boiled liquid are figured out.Specific parameters are:ice time 0.55h,the cooling medium temperature-16.75℃,scraper speed 148.78r/min.Verification experiment demonstrated that the scheme could achieve effective results.5.According to the optimal parameters and the actual operation,the experiments were set as follow:the discharge of ice time is 0.5h,the cooling medium temperature is-17℃,and scraper speed is 150r/min.The meatballs boiled liquid is treated by three grade freeze concentration.The results indicated that meatballs boiled liquid concentration increased by 8.25 times,from 4.3°Brix to 35.47°Brix.The results also showed that the final concentration of concentrated solution of three grade freeze concentration were 11.08°Brix,23.95°Brix,and 35.47°Brix,respectively;the final concentration of ice phase were individually:0.45°Brix,0.83°Brix,and 2.84°Brix;the loss rates of soluble solid were severally:3.59%,2.93%,and 1.97%.6.The content of each component in concentrated solution was determined.It was found that final solution contained 0.7679 g/100mL of amino nitrogen,9.57 g/100mL of salt,1.312%of protein,141.0725mg/mL of total sugar,0.644mg/L of copper(Cu),and 0.068mg/L of cadmium(Cd).7.Freezing point curve of meatballs boiled liquid was drawn,which clearly illustrated the relationship between concentration and freezing point during the process of freeze concentration. |
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