GUO Yuan-heng, LV Zhe, DING Zi-yuan, WANG Xiao-yan, LI Hao-ran, DENG Li-chuan, LIU Ying-wei, CHEN Bo, TONG Yi. Crystallization Process Optimization of D-psicose in Ethanol System[J]. Science and Technology of Food Industry, 2019, 40(24): 185-189,198. DOI: 10.13386/j.issn1002-0306.2019.24.030
Citation: GUO Yuan-heng, LV Zhe, DING Zi-yuan, WANG Xiao-yan, LI Hao-ran, DENG Li-chuan, LIU Ying-wei, CHEN Bo, TONG Yi. Crystallization Process Optimization of D-psicose in Ethanol System[J]. Science and Technology of Food Industry, 2019, 40(24): 185-189,198. DOI: 10.13386/j.issn1002-0306.2019.24.030

Crystallization Process Optimization of D-psicose in Ethanol System

  • In order to obtain crystallized D-psicose,a crystallization process of D-psicose in ethanol system was carried out. The effects of four main influencing factors(including density of D-psicose solution,the ratio of ethanol to D-psicose,crystallizing time and temperature)on recovery rate of D-psicose were tested. Based on these single factor experiments,response surface methodology was used to optimize crystallizing process. Results illustrated that the optimal operational conditions were as follow:Density of D-psicose solution was 1.35 g/mL,ratio of ethanol to D-psicose was 3.8:1,crystallizing time and temperature were 325 min and 25 ℃. Under these conditions,the recovery rate was 71.58%. The above results illustrated that crystallized D-psicose could be obtained in ethanol system. Besides,the models obtained in this study could be used to optimize the crystallizing process of D-prisose in ethanol system.
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