Dissertation > Excellent graduate degree dissertation topics show

Application of Freeze Concentration in the Recycling of Meatballs Boiled Liquid

Author: HuangXiaoFang
Tutor: ChenJinQuan
School: Fujian Agriculture and Forestry University
Course: Agricultural Products Processing and Storage
Keywords: Meatballs and boiled liquid Frozen concentrated Concentrated by evaporation Sensory evaluation Environmental pollution
CLC: TS251.5
Type: Master's thesis
Year: 2010
Downloads: 35
Quote: 3
Read: Download Dissertation

Abstract


Meatballs and boiled liquid is rich in proteins, amino acids, fat and other nutrients, its important value for recycling. Homemade suspension freeze concentration equipment used in this article of the meatballs and boiled liquid concentrated study of the main factors of the freeze concentration process, concentrated by evaporation and atmospheric pressure, vacuum evaporation of these traditional concentration method comparison test, and further research meatballs and water cook concentrate meatballs and quality improvement, the results were as follows: (1) frozen meatballs and boiled liquid concentrate suitable refrigerant temperature of -21 to -24 ° C, the concentration ratio reached 1.63, the concentrated short time and the end of high concentrated concentrated to achieve purposes; the suspension frozen concentrated ice purity was significantly higher than the progressive, and the ice crystals are more easily separated; appropriate precooling before the solution was concentrated to help to improve the ice crystal growth rate and purity, when the pre-cooling temperature of 3 ° C, the concentrated best results; (2) meatballs boiled solution was subjected to a multi-stage freeze concentration can effectively improve the final concentration. After a frozen concentrated solution concentration increased from 2.75% to 6.60%; After four concentrated solution concentration increased from 2.75% to 21.3%, single-stage multistage frozen concentrated better than frozen concentrated; (3) pork balls boiled solution was subjected to freeze concentration, atmospheric pressure and concentrated by evaporation and vacuum evaporation, and detection of the concentrated liquid nutrients, the results showed that: a different protein, free amino acids and fat content of the concentrated liquid is little difference; but using freeze concentration processing concentrate color, turbidity, aroma and taste of each index scores were significantly better than other treatments concentrate, and closest to the boiled liquid dope ratings; addition, frozen concentrated economic accounting cost is lower than the atmospheric pressure was concentrated by evaporation and vacuum evaporation concentrated cost; (4) add the meatballs and boiled concentrate into meatballs and products to get and did not add the concentrate sample comparison test: no significant change in water holdup and texture characteristics of the meatballs and products; protein content increased from 11.93% friability to 12.39%; organization state, elasticity improved taste ratings increased from 54.5 to 77.5, and effectively improve the quality of the meatball; (5) and concentrated byproducts - physicochemical analysis of fats, and its acid value is 1.3 mg / g, peroxide value of 0.14 g/100g, odor-free and lard flavor, quality indicators are in line with national edible oil standard, can be re-recycled; meatballs and boiled liquid dope detected COD of 19.4 g / L , ammonia nitrogen to 42 mg / L, nitrate nitrogen (N) to 7.6 mg / L, pH value of 5.0, more than the national wastewater discharge standard; meatballs and boiled liquid has been basically reached the frozen concentrated pollutants zero emissions.

Related Dissertations

  1. On the system of public participation in the prevention of environmental pollution in China,X321
  2. Studieson Effects of Soybean Species on Yuba and Initial Establishment of Quality Evalution System for Yuba,TS214.2
  3. Distribution of Volatile Acid and Volatile Alkali and Its Relationship with Quality Indexes,S572
  4. Agricultural research and sensory evaluation system implementation,TP311.52
  5. Take Environmental to Enterprise Management Reseaching,F272.92
  6. Analysis of Regional and Industrial Disparities Caused by Environmental Pollution Resulted from Our Country’s Export Trade,X321;F224
  7. The Quality Changes of Camellia Oil Used for Frying,R155.5
  8. The Research between Leaf Anatomy and Polycyclic Aromatic Hydrocarbons Accumulation in Four Urban Steet Tree Species,S718.4
  9. The interests of the victims of environmental pollution compensation mechanism,D922.68
  10. The Preparation of Flavor from Peanut Meal Hydrolyzate by Maillard Reaction,TS229
  11. Design and Development of GIS-Based Region Environmental Safety Control Systems,TP277
  12. Study on Changes of Food Quality of Grass Carp Fishball During Processing,TS254.4
  13. Criminal Charges of Environmental Pollution on the Improvement System in China,D924.3
  14. Suit fabric formability sensory evaluation studies,TS941.79
  15. The Study of Intelligent Sensory Evaluation System for Ceramic Based on Fuzzy Semantics Model,TQ174.6
  16. Research on Characteristics of Growth, Development and Material Metabolism of Flue Cured Tobacco Leaves in Huili, Sichuan,S572
  17. Just for an Unquiet Spring,X2
  18. Research on Manufacturing Energy Utilizing Efficiency Measure under Environmental Constraints,F424;G322;F206
  19. Production Preocesses and Quality Improvement for Heated-air Dried Instant Rice,TS217
  20. Study on the Growth Kinetics of Ice Crystal in Freeze Concentration of Watermelon Juice and the Optimization and Enlargement of Equipment,TS255.44

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries > Meat
© 2012 www.DissertationTopic.Net  Mobile