کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6405752 1330923 2012 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Optimization of deacidification of low-calorie cocoa butter by molecular distillation
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Optimization of deacidification of low-calorie cocoa butter by molecular distillation
چکیده انگلیسی

Molecular distillation for deacidification of crude low-calorie cocoa butter was optimized. Processing parameters of molecular distillation including evaporator temperature, feed flow rate and pressure were investigated on the quality indicators (acid value and color) of refined low-calorie cocoa butter by single factor experiments. Optimum operating parameters were obtained by response surface methodology. Evaporator temperature, feed flow rate and their interaction term showed significant effects on the responses (deacidification rate and Lovibond color), but pressure was not significant. The optimum parameters for production of low-calorie cocoa butter with low acidity and light color were as follows: evaporator temperature 185.0 °C, feed flow rate 2.3 mL/min and pressure of 1.0 Pa. The predicted results of deacidification rate and yellow and red values (95.25%, 5.5 and 0.7) were close to the experimental values (95.48 ± 0.48%, 5.5 ± 0.7 and 0.6 ± 0.1).

► Molecular distillation is available for deacidification of low-calorie cocoa butter. ► Evaporator temperature and feed flow rate influence on qualities of low-calorie cocoa butter. ► Pressure slightly affects quality indicators of low-calorie cocoa butter. ► Parameters of molecular distillation are optimized by response surface methodology.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 46, Issue 2, May 2012, Pages 563-570
نویسندگان
, , ,