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Study on the Preparation of Flavor Substances in Garlic by Multi-frequency Ultrasound Coupled with Endo-enzymatic Hydrolysis

Author: WangZuo
Tutor: CaoYanPing
School: Beijing Technology and Business University
Course: Of Food Science
Keywords: flavor substances of garlic multi-frequency ultrasound enhance uniform design
CLC: TS264.3
Type: Master's thesis
Year: 2010
Downloads: 24
Quote: 0
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Abstract


The application of ultrasonic combination is one of the hotspots of ultrasound. Based on the different types of ultrasonic, considering garlic as the study objects, the uniform design was done by DPS. And make the experimental plan of various experimental conditions, such as combined ultrasound, ultrasonic power, solid/liquid ratio as well as time. The preparation of conventional intermittent, the preparation of single-frequency ultrasonic intermittent, the preparation of dual-frequency compound ultrasonic intermittent, the preparation of dual-frequency alternate ultrasonic intermittent, the preparation of conventional continuous, the preparation of single-frequency ultrasonic continuous, the preparation of dual-frequency compound ultrasonic continuous, the preparation of dual-frequency alternate ultrasonic continuous, the preparation of tri-frequency compound ultrasonic continuous, the preparation of tri-frequency alternate ultrasonic continuous were studied. The test data was processed with PLS （partial least squares） procedure of extraction rate, extraction concentration, preparation ability and unit energy consumption, then mathematical model and optimal process condition were confirmed by the standard regression coefficient. The study has provided reference value for developing small continuously leaching instrument, enriched knowledge of ultrasonic preparation.The aim of this study was to systematically clarify the applicability and superiority of multi-frequency ultrasonic-enhanced enzymatic preparation in the field of flavor substances of garlic. The main works can be summarized as follows:1. The extraction rate of flavor substances from the preparation of dual-frequency compound ultrasonic intermittent is the highest, for about 1.34mg·g-1, and it is 8.1% higher than that from the preparation of conventional intermittent, whose yield is 1.24mg·g-1. The preparation ability of extraction rate of flavor substances from the preparation of dual-frequency alternate ultrasonic intermittent is the highest, for about 0.061mg·g-1·min-1, and it is 144.0% higher than that from the preparation of conventional preparation of intermittent, whose yield is 0.025mg·g-1·min-1. The unit energy consumption of extraction rate of flavor substances from the preparation of dual-frequency alternate ultrasonic intermittent is the lowest, for about 177.05 kJ·g·mg-1.2. The extraction concentration of flavor substances from the preparation of dual-frequency compound ultrasonic intermittent is the highest, for about 1.60μmol·mL-1, and it is 8.1% higher than that from the preparation of conventional intermittent, whose yield is 1.48μmol·mL-1. The preparation ability of extraction concentration of flavor substances from the preparation of dual-frequency alternate ultrasonic intermittent is the highest, for about 0.074μmol·mL-1·min-1, and it is 124.2% higher than that from the preparation of conventional preparation of intermittent, whose yield is 0.033μmol·mL-1·min-1. The unit energy consumption of extraction concentration of flavor substances from the preparation of dual-frequency alternate ultrasonic intermittent is the lowest, for about 16.22 kJ·mL·μmol -1.3. The extraction rate of flavor substances from the preparation of tri-frequency compound ultrasonic continuous is the highest, for about 1.29mg·g-1, and it is 11.2% higher than that from the preparation of conventional intermittent, whose yield is 1.16mg·g-1. The preparation ability of extraction rate of flavor substances from the preparation of tri-frequency compound ultrasonic continuous is the highest, for about 0.037mg·g-1·min-1, and it is 76.2% higher than that from the preparation of conventional preparation of intermittent, whose yield is 0.021mg·g-1·min-1. The unit energy consumption of extraction rate of flavor substances from the preparation of dual-frequency alternate ultrasonic continuous is the lowest, for about 406.45 kJ·g·mg-1.4. The extraction concentration of flavor substances from the preparation of tri-frequency compound ultrasonic continuous is the highest, for about 1.48μmol·mL-1, and it is 4.2% higher than that from the preparation of conventional intermittent, whose yield is 1.42μmol·mL-1. The preparation ability of extraction concentration of flavor substances from the preparation of single-frequency ultrasonic continuous is the highest, for about 0.032μmol·mL-1·min-1, and it is 23.1% higher than that from the preparation of conventional preparation of intermittent, whose yield is 0.026μmol·mL-1·min-1. The unit energy consumption of extraction concentration of flavor substances from the preparation of single-frequency ultrasonic continuous is the lowest, for about 150.00 kJ·mL·μmol -1.It was proved that the multi-frequency ultrasound-enhanced enzymatic preparation had systematical and wide applicability and superiority in the flavor substances of garlic. It has the advantages of higher efficiency, higher preparation ability and easier promotion of industrialization. It can be widely used in the industry.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > Production of condiments > Spices, flavors
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