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Application of Ultrasonic Technique to Improve Food Processing and Yield Enhancement in Food Industry

Halalipour, Ali | 2013

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 44165 (06)
  4. University: Sharif University of Technology
  5. Department: Chemical and Petroleum Engineering
  6. Advisor(s): Roosta Azad, Reza; Aalemzadeh, Iran; Ghotbi, Siroos
  7. Abstract:
  8. In this project we focused on Ultrasonic waves as novel, effective and well-controllable means for cell wall disruption and disintegration to provide faster and more complete penetration of solvent into cellular materials and improve sugar mass transfer and extraction from sugarcane and sugar beet. Impact of frequency, temperature, power density and reactor shape on Ultrasonic wave efficiency in extraction process has been investigated and the result was utilized to design a semi-pilot reactor. In the optimum situation, sucrose extraction from sugarcane improved to 4.51 gr/100 ml H2O that had a significant increasing from 2.1 gr/100 ml H2O extraction in thermal only process at 70 °C. Optimum temperature of the extraction water in Ultrasonic processing was 40 °C that relieve demand of making 70 °C hot water and reduce processing costs. Moreover reduction in impurities, colloids and polymers, turbidity and coloration, and pectic compounds, in extraction process with Ultrasound and also significant reduction in microbial colonies were observed during the process. Furthermore, impact of temperature and reactor shape on Ultrasonic microbial inactivation efficiency was investigated. Therefore, demand of utilizing hot water for microbial inactivation and improving extraction rate in current processing not only relieved but also inactivation and extraction have been spectacularly improved in the lower temperature. Gradually reduction in sucrose extraction as a result of sudden reduction in slice sizes proves ultrasonic extraction not effected by slice size in compare with thermal extraction yield related with slice sizes. Finally, from obtained experimental data we focused on mathematical prediction of enhancement extraction and microbial inactivation by ultrasonic treatments
  9. Keywords:
  10. Extraction ; Sugar Beet ; Ultrasonic Waves ; Sugar Cane ; Optimality Condition ; Microbal Inactivation

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