Đề tài production of fructose syrup from jerusalem artichoke 1

HOCHIMINH CITY UNIVERSITY OF TECHNOLOGY FACULTY OF CHEMICAL ENGINEERING DEPARTMENT OF FOOD TECHNOLOGY Production of fructose syrup from Jerusalem artichoke Supervisor : Students Van Viet Man Le : Thanh Nhan Ngo 60601649 Thi Thu Lan Nguyen 60601194 Xuan Huy Nguyen 60600898 2009-2010 Table of Content Table of figures Table of tables Chapter 1: Introduction I Production of fructose syrup in the world: 1 Manufacturing of high-fructose corn syrup (HFCS): 1.1 Corn wet milling: 1.2 Hydrolysis: .4 1.3 Isomerization: 1.4 Fractionation: Overview of the world situation: Factors affecting production: .8 II Materials in processing of fructose syrup from Jerusalem artichoke: Jerusalem Artichoke: 1.1 Scientific classification of Jerusalem Artichoke: 1.2 Compositional characteristics: 18 Inulinase: 29 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 Aim: 33 Transformation of raw materials: 33 2.1 Physical changes: 33 2.2 Chemical changes: 33 Affecting factors: .33 Technical parameters: .33 II Cutting: 34 Aim: 34 Transformation of raw materials: 34 i Effective factors: 34 III.Milling: 34 Aim: 34 Transformation of raw materials: 34 Effective factors: 34 Technical parameters: .34 IV Extraction: .35 Aim: 35 Transformation of raw materials: 35 2.1 Physical changes: 35 2.2 Chemical changes: 36 2.3 Physical chemical changes: 36 Effective factors: 36 Technical parameters: .36 V Filtration: 37 Aim: 37 Transformation of raw materials: 37 Effective factors: 37 Technical parameters: .37 VI Ultrafiltration: 38 Aim: 38 Transformation of raw materials: 38 2.1 Physical changes: 38 2.2 Chemical changes: 39 Effective factors: 39 Technical parameters: .39 4.1 First ultrafiltration step: 40 4.2 Last ultrafiltration step: 40 VII Hydrolysis: .40 Conventional method: 40 Aim: .40 Transformation of raw materials: 40 Effective factors: 41 Technical parameters: 41 Inulinase enzyme method: 42 ii Aim: .42 Transformation of raw materials: 42 Effective factors: 42 Technical parameters: 42 VIII Propagation: 46 Aim: 46 Transformation of raw materials: 46 Effective factors: 46 Technical parameters: .46 IX Sterilization: 47 Aim: 47 Transformation of raw materials: 47 2.1 Biologycal changes: .47 2.2 Physical changes: 47 2.3 Chemical changes: 48 Effect factors: 48 Technical parameters: .48 X Fermentation: 49 Transformation of raw materials: 49 2.1 Microbial changes: 49 2.2 Chemical physical changes: 49 Effective factors: 50 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 Aim: 53 Transformation of raw materials: 53 2.1 Physical changes: 53 2.2 Chemical physical changes: 53 2.3 Biological: 53 Affecting factors: .53 Technical parameters: .53 XII Concentration: 54 Aim: 54 iii Transformation of raw materials: 54 2.1 Physical changes: 54 2.2 Physical chemical changes: 54 2.3 Microbiological changes: 54 Affecting factors: .54 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 iv Table of Figures Fig 1: Chemical structure of sucrose (a disaccharide), dextrose, and fructose (monosaccharides), illustrating the conversion of dextrose to fructose by isomerization Fig 2: Cross-section of a corn kernel and typical corn wet-milling process scheme Fig 3: Typical refining process for converting corn starch to high-fructose corn syrup (HFCS) and crystalline fructose Fig 4: Estimated availability of HFS, by country, 1990 Availability is the amount of product available for consumption It generally overestimates the amount actually consumed, because of many factors, including loss of product during warehousing, transportation, and product make-up Fig 5: Jerusalem artichoke tree Fig 6: Leaves of Jerusalem artichoke 11 Fig 7: Flower of Jerusalem artichoke 11 Fig 8: Tubers of Jerusalem artichoke 11 Fig 9: Structure of inulin 19 Fig 10: Scheme for polymerization of sucrose to fructosan in cells of developing artichoke tubers (see text for description) 24 Fig 11: Scheme for depolymerization of fructosan to sucrose in cells of sprouting or stored artichoke tubers (see text for description) 25 Fig 12: Mechanism of the inulin hydrolysis by inulinases 29 Fig 13: Micrographs of S.cerevisiae 30 Fig 14: Washing equipment 33 Fig 15: Operating principle of hammer mill 35 Fig 16: Operating principle of plates and frames equipment 37 Fig 17: Plates and frames 38 Fig 18: Ultrafiltration equipment 39 Fig 19: Batch production of fructose using J.A tuber juice using immobilized inulinase 44 Fig 20: Continuous production of fructose using immobilized inulinase at various residence time 45 v Fig 21: Hydrolysis of fructans of Jerusalem artichokes as a function of dilution rate in a packed bed column reactor containing immobilized inulinase from Kluyveromyces sp Y-85 Fructan solutions (pH 5.0) of different concentrations were hydrolyzed continuously at 50°C 46 Fig 22: Propagation equipment 47 Fig 23: Sterilization equipment 49 Fig 24: Fermentation equipment 51 Fig 25: Relationship between glucose conversion and total initial carbohydrate concentration at different dilution rates 52 Fig 26: Activated charcoal 53 Fig 27: Vacuum concentration equipment 55 Fig 29: Comparative sweetness-intensity profiles for fructose, dextrose and sucrose 58 Fig 30: Viscosity of pudding prepared with STARCO 447 and various sweeteners (STARCO is a trade name of the AE Staley Manufacturing company, Decatur, IL, for one of its pregelatinized tapioca starches) 59 vi Table of tables Table 1: Countries producing high-fructose syrups (HFS) Table 2: The effect of harvest dates on the content and composition of reducing sugars in fresh tubers of two strains of Jerusalem artichoke (reprinted with permission from ref.18, copyright (1974), Pergamon Press Ltd) 14 Table 3: Percent of sound shriveled and diseased girasole tubers under different storage conditions Grown at university farm, St Paul, Minnesota 15 Table 4: Change in the composition of carbohydrate content during storage at two different temperatures 16 Table 5: Effect of storage conditions on tuber carbohydrates 17 Table 6: Composition of Tubers and Tops of the Jerusalem Artichoke (fresh weight basis) 18 Table 7: Physico-chemical characteristics of chicory and artichoke inulin 21 Table 8: Changes in accumulation of water-soluble carbohydrates in tops and tubers of Jerusalem Artiochoke Average of nine-maturing varieties 23 Table 9: The effect of harvest dates on the content and composition of reducing sugars in fresh tubers of two 26 Table 10: Variation in the carbohydrate composition of tubers of different strains depending on the condition of the year of the cultivation 27 Table 11: Amino acid composition of J.A, potato and forage beet 27 Table 12: Composition of ash of Jerusalem artichoke and potato tubers 28 Table 13: Composition of fructose production from inulin using mixed-inulinases 45 Table 14: Product concentrations from an immobilized cell reactor using hydrolyzed J.A juices 51 Table 15: Performance of the reactor with a high concentration of yeast cells in beads 53 Table 16: Typical composition of HFS product 54 Table 17: Physical properties of HFS product 54 Table 18: Food chemicals codex requirements for HFS 54 Table 19: Sweetness of selected sweetness of selected sweeteners relative to sucrose 56 vii ... market PRODUCTION OF FRUCTOSE SYRUP FROM JERUSALEM ARTICHOKE SUPERVISOR: VAN VIET MAN LE Table 1: Contries producing high -fructose syrups (HFS) in 19 90 FIG PRODUCTION OF FRUCTOSE SYRUP FROM JERUSALEM. .. 11 Fig 7: Flower of Jerusalem artichoke 11 Fig 8: Tubers of Jerusalem artichoke 11 Fig 9: Structure of inulin 19 Fig 10 : Scheme for polymerization of. .. affecting production: .8 II Materials in processing of fructose syrup from Jerusalem artichoke: Jerusalem Artichoke: 1. 1 Scientific classification of Jerusalem Artichoke: