Multi-optimization of operational parameters for malt extract production by centrifugal block freeze concentration

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2023-10-01 DOI:10.1016/j.ifset.2023.103488

Magno Fonseca Santos, Solciaray Cardoso Soares Estefan de Paula, Lucas Martins da Silva, Antonio Manoel Maradini Filho, Sérgio Henriques Saraiva, Luciano José Quintão Teixeira

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引用次数: 1

Abstract

This study aims to optimize light and dark malt extract production by centrifugal block freeze concentration (CBFC), considering simultaneous optimization of solids concentration (SC), concentration efficiency (CE), and concentrate percentage (CP) using a desirability function approach. Two cycles and one recycle of CBFC were evaluated for both malt extracts. A central composite rotational design was employed to predict the effects of freezing temperature (FT) and centrifugal time (t) on malt extract production. The desirability function approach was used for optimization. In scenarios with the highest optimization, operational parameters varied from −29.63 °C to −25.90 °C for FT and 7.00 min to 10.16 min for t. Optimized response values ranged from 2.99°Brix to 26.13°Brix for SC, 69.14% to 86.23% for CE, and 38.30% to 43.86% for CP. The results suggest that optimizing CBFC cycles hinges on liquid mixture properties, and diverse input parameters may be necessary for attaining optimal outcomes.

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离心块状冷冻浓缩生产麦芽浸膏操作参数的多重优化

本研究旨在利用期望函数法同时优化固体浓度(SC)、浓缩效率(CE)和浓缩率(CP)，优化离心块冷冻浓缩(CBFC)生产浅色和深色麦芽提取物。对两种麦芽提取物的CBFC进行了两次循环和一次循环的评价。采用中心复合旋转设计来预测冷冻温度(FT)和离心时间(t)对麦芽提取物产量的影响。采用理想函数法进行优化。在优化效果最好的情况下，FT的运行参数为- 29.63°C至- 25.90°C, t的运行参数为7.00 min至10.16 min。SC的优化响应值为2.99°Brix至26.13°Brix, CE的优化响应值为69.14%至86.23%，CP的优化响应值为38.30%至43.86%。结果表明，优化CBFC循环取决于液体混合物的性质，不同的输入参数可能是达到最佳结果所必需的。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.