Download miễn phí Đề tài Production of fructose syrup from Jerusalem Artichoke
Table of Content
Table of figures
Table of tables
Chapter 1: Introduction . 1
I. Production of fructose syrup in the world: . 1
1. Manufacturing of high-fructose corn syrup (HFCS): . 2
1.1. Corn wet milling: . 2
1.2. Hydrolysis: . 4
1.3. Isomerization: . 5
1.4. Fractionation: . 5
2. Overview of the world situation: . 5
3. Factors affecting production: . 8
II. Materials in processing of fructose syrup from Jerusalem artichoke: . 8
1. Jerusalem Artichoke: . 8
1.1. Scientific classification of Jerusalem Artichoke: . 9
1.2. Compositional characteristics: . 18
2. Inulinase: . 29
3. Saccharomyces cerevisiae: . 29
Chapter 2: Processing technology of fructose syrup from Jerusalem
artichoke: Production-line schema . 32
Chapter 3: Processes in the fructose syrup production-line from
Jerusalem artichoke . 33
I. Preliminary treatment: . 33
1. Aim: . 33
2. Transformation of raw materials:. 33
2.1. Physical changes: . 33
2.2. Chemical changes: . 33
3. Affecting factors: . 33
4. Technical parameters: . 33
II. Cutting: . 34
1. Aim: . 34
2. Transformation of raw materials:. 34
3. Effective factors: . 34
III. Milling: . 34
1. Aim: . 34
2. Transformation of raw materials:. 34
3. Effective factors: . 34
4. Technical parameters: . 34
IV. Extraction: . 35
1. Aim: . 35
2. Transformation of raw materials:. 35
2.1. Physical changes: . 35
2.2. Chemical changes: . 36
2.3. Physical chemical changes: . 36
3. Effective factors: . 36
4. Technical parameters: . 36
V. Filtration: . 37
1. Aim: . 37
2. Transformation of raw materials:. 37
3. Effective factors: . 37
4. Technical parameters: . 37
VI. Ultrafiltration: . 38
1. Aim: . 38
2. Transformation of raw materials:. 38
2.1. Physical changes: . 38
2.2. Chemical changes: . 39
3. Effective factors: . 39
4. Technical parameters: . 39
4.1. First ultrafiltration step: . 40
4.2. Last ultrafiltration step: . 40
VII. Hydrolysis: . 40
Conventional method: . 40
1. Aim: . 40
2. Transformation of raw materials: . 40
3. Effective factors: . 41
4. Technical parameters:. 41
Inulinase enzyme method: . 42
1. Aim: . 42
2. Transformation of raw materials: . 42
3. Effective factors: . 42
4. Technical parameters:. 42
VIII. Propagation: . 46
1. Aim: . 46
2. Transformation of raw materials:. 46
3. Effective factors: . 46
4. Technical parameters: . 46
IX. Sterilization: . 47
1. Aim: . 47
2. Transformation of raw materials:. 47
2.1. Biologycal changes: . 47
2.2. Physical changes: . 47
2.3. Chemical changes: . 48
3. Effect factors: . 48
4. Technical parameters: . 48
X. Fermentation: . 49
2. Transformation of raw materials:. 49
2.1. Microbial changes: . 49
2.2. Chemical physical changes: . 49
3. Effective factors: . 50
4. Technical parameters: . 50
4.1. Fermentation using mutant Saccharomyces cerevisiea ATCC 36859: . 50
4.2. Fermentation using immobilized mutant Saccharomyces cerevisiea ATCC 36859: . 50
XI. Activated charcoal treatment: . 53
1. Aim: . 53
2. Transformation of raw materials:. 53
2.1. Physical changes: . 53
2.2. Chemical physical changes: . 53
2.3. Biological: . 53
3. Affecting factors: . 53
4. Technical parameters: . 53
XII. Concentration: . 54
1. Aim: . 54
2. Transformation of raw materials:. 54
2.1. Physical changes: . 54
2.2. Physical chemical changes: . 54
2.3. Microbiological changes: . 54
3. Affecting factors: . 54
4. Technical parameters: . 54
Chapter 4: Product . 56
I. Physical chemical characteristics of Product: . 56
II. Microbiological characteristics: . 57
III. Organoleptic characteristics: . 57
Chapter 5: High-fructose syrup application . 58
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rs after desiccation. The extracts from such pretreated tubers contained morethan 50% of total solids and diffusion batteries from the beet sugar industry have been found
suitable for diffusion of sugars from the desiccated tubers.
Extraction juice from fresh tubers may be condensed in an evaporator and stored for long periods
of time. Underkofler et al. successfully stored concentrated juice (containing more than 50%
solids) under a CO2 atmosphere.
Various other methods by which the Jerusalem artichoke may be stored have been reported in the
literature. Artigas and Jan found that acidification of tuber pieces (1 cm
3
or less) with 26% (v/v)
HCl (aq) resulted in their successful preservation over a period of 4 months.
Extracted juice, after acidification to pH 1.5-2.0 with 2% HC1 (aq), was observed to remain
unchanged for 6 months. Addition of maleic hydrazide has also been used to prolong storage
time. Electromagnetic radiation in the X-ray range (10
-9
÷ 10
-11
in wavelength) has been studied
by Patzold and Kolb in the interest of increasing effective storage time. They found that
irradiation of tubers with 250-16000 RÖntgens inhibited germination and decreased losses of
water, carbohydrates and Vitamin C during prolonged storage.
It is apparent that the choices of storage method will be greatly influenced by the characteristics
of tuber end-use. As food or fodder for livestock, it would be sufficient to store the artichokes
such that tuber damage and disease is minimized. Cold storage or over-wintering in the soil is
PRODUCTION OF FRUCTOSE SYRUP FROM JERUSALEM ARTICHOKE SUPERVISOR: VAN VIET MAN LE
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inexpensive and satisfactory for this purpose. If the crop is to be used as a carbohydrate source
for fermentation processes, disease must be controlled as well as native hydrolase activity
preserved. It is necessary to keep the total reducing sugar content high; however, the ratio of
fructose to glucose is not of prime importance. The endogenous hydrolysis of long-chain
fructosans may, in fact, be preferred. Cold storage in silos may again be the most efficient
method in this case. For use in the production of high-fructose containing syrups, it will be
necessary to keep the fructose/glucose ratio as high as possible. This may be accomplished by
extracting and condensing the juice through evaporators, dehydration of the tubers, or storage
under narcotic vapors. These methods are very effective yet much more expensive than simple
freezing.
It is well known that longer processing periods utilize the working capital of industry much more
efficiently than shorter lengths of operation. For Jerusalem artichoke production to be
economical on a full commercial level, large-scale storage studies must be conducted to ensure
that a continuous feedstock supply of reliable quality is available to. the process. It is possible
that combinations of two or more methods may be the most effective and economical in some
cases.
1.2. Compositional characteristics:
Results from the proximate analysis of various Jerusalem artichoke samples also depend highly
on the cultivation characteristics, harvest dates, time of analysis, and variety of the plant. In
general, the composition of the tubers and aerial parts may be summarized as shown in Table 6.
Each component is discussed in more detail below.
Table 6: Composition of Tubers and Tops of the Jerusalem Artichoke (fresh weight basis)
PRODUCTION OF FRUCTOSE SYRUP FROM JERUSALEM ARTICHOKE SUPERVISOR: VAN VIET MAN LE
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1.2.1. Carbohydrates:
Inulin and inulides:
Inulin is a natural storage polymer found widely in plants. Inulin is a linear polymer of D-
fructose joined by β( 2 - 1) linkages and terminated with a D-glucose molecule linked to fructose
by an α(1 ~ 2) bond, as in sucrose (Modler, 1994). . Inulin is a polydisperse fructan that ranges in
its degree of polymerization (DP) from 2 to 60, or higher.
The terminology used to identify these carbohydrates is not consistent. Often, the name of inulin
is used to describe all such polysaccharides in the artichoke. Stauffer et al. have reported inulin
to be those carbohydrates of the form described above, with a degree of polymerization (dp)
from 9-35. However, other researchers state that only those polyfructans of 30 or more moieties
in length may be considered as inulin. Under this definition, the content of inulin in the
artichoke may in fact be quite low, while shorter-length oligosaccharides are more prevalent.
This distinction is important since the longer-chain polyfructans behave quite differently in
solution (i.e. variation of solubility limits in water or aqueous ethanol) and also exhibit much
higher fructose to glucose ratios than do the shorter-chain molecules (an important trait for
maximal fructose recovery).
FIG 9. Structure of inulin
For our purposes, inulin will be defined as polyfructans with dp ~ 30 or more. The term
“inulides” will be used to describe those polysaccharides of 3-30 monomers in length.
PRODUCTION OF FRUCTOSE SYRUP FROM JERUSALEM ARTICHOKE SUPERVISOR: VAN VIET MAN LE
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Inulin is named from the plant Inula helenium and is the most fully studied polysaccharide of the
Compositae family. It was first isolated from the tubers of the Jerusalem artichoke by Rose in
1804.
Natural sources of inulin:
Elecampane (Inula helenium)
Dandelion (Taraxacum officinale)
Wild Yam (Dioscorea spp.)
Jerusalem artichoke (Helianthus tuberosus)
Chicory (Cichorium intybus)
Jicama (Pachyrhizus erosus)
Burdock (Arctium lappa)
Onion (Allium cepa)
Garlic (Allium sativum)
Agave (Agave spp.)
Yacón (Smallanthus sonchifolius spp.)
Camas (Camassia spp.)
In this seminar, we used Jerusalem Artichoke.
The distinction between inulin and shorter-chain inulides has arisen mainly from their
differential solubility in aqueous solutions. The inulides are readily soluble in cold water,
whereas the inulin component will not quantitatively dissolve unless the water is heated.
Spontaneous precipitation of inulin is achieved if the solution is then cooled appreciably to
freezing. The addition of ethanol (about 50% v/v) to artichoke juice will flocculate inulin. This
flocculation process is slow and lasts months after addition of ethanol. Thus, it is impossible to
designate a specific fraction of carbohydrate as being soluble or insoluble in aqueous ethanol. As
well as ethanol, Bacon and Edelman found that addition of 7-20 volumes of acetone would
precipitate inulin along with impurities.
Physico-chemical properties of artichoke inulin:
The physico-chemical characteristics of artichoke inulin are compared with samples of standard
and high performance chicory inulin in Table 7. Artichoke inulin is moderately soluble in water
(maximum 5% at room temperature), it has a bland neutral taste, without any off-flavour or
aftertaste, and is not sweet. Therefore, it combines easily with other ingredients without
modifying delicate flavours. For reasons of growing interest in the food and pet food industries,
the short chain inulins have to be separated from their long chain analogues, because their
properties (digestibility, prebiotic activity and health promoting potential, caloric value,
sweetening power, water binding capacity, etc.) differ substantially (van Loo and Hermans,
2000; van Leeuwen et al., 1997; De Gennaro et al., 2000).
The method applied here for artichoke inulin preparation produced high molecular weigh
fractions of the polymer, and made further fractionation procedures (Moerman et al., 2004) by
precipitation from water/solvent mixtures necessary. The process is ideal for food applications.
PRODUCTION OF FRUCTOSE SYRUP FROM JERUSALEM ARTICHOKE SUPERVISOR: VAN VIET MAN LE
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Artichoke inulin showed a high DPn value (DPn = 46) when compared with inulins from
different sources (DPn = 26, 24, and 43 for Jerusalem artichoke, chicory, and dahlia inulin,
respectively). The high average degrees of polymerization of artichoke inulin make its properties
closer to those of high performance chicory inulin and it could be used for similar applications in
the food industry. For instance, when used for replace fat inulin, mixed with water or an aqueous
solution, forms a particle gel network resulting in a creamy structure with a spreadable
consistency, which can easily be incorporated into foods to replace up to 100% of the fat
(Franck, 2002). Artichoke inulin could also be used in combination with gelling agents such as
gelatin, alginate, k- and i-carrageenans, gellan gum and maltodextrins. It also improves the
stability of foams and emulsions, such as aerated desserts, ice creams, tabl...