Đánh giá hiệu quả tách màng múi bưởi bằng phương pháp hóa học (NAOH) và phương pháp enzyme cellulase

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Tác giả: Phan Thùy Hạnh Lê, Quyết Thắng Trần

Ngôn ngữ: Vie

Ký hiệu phân loại: 664 Food technology

Thông tin xuất bản: Tạp chí Công thương 2022

Mô tả vật lý: 142-149

Bộ sưu tập: Metadata

ID: 408495

Thêm vào giỏ Liên kết toàn văn

Ngành công nghiệp trái cây yêu cầu phương pháp gọt vỏ thuận tiện, đặc biệt là trong quá trình chế biến để tránh làm giảm chất lượng trái cây và thất thoát sản phẩm. Do đó, trong nghiên cứu này, các phương pháp bóc vỏ thủ công, hóa học (natri hydroxit/NaOH) và enzym (Cellulase) đã được lựa chọn để xác định hiệu quả bóc màng múi quả bưởi. Nghiên cứu được thực hiện trên bưởi Năm Roi. Hiệu quả của việc tách màng múi bưởi khác nhau với các thông số khác nhau, gồm nồng độ (tách màng hóa học: 0,1 - 1,2%
tách màng bằng enzyme: 1 - 18%), nhiệt độ (tách màng hóa học: 70 - 80°C
tách màng bằng enzyme: 50°C), và thời gian ngâm (tách màng hóa học: 30 - 120 giây
tách màng bằng enzyme: 3 giờ). Kết quả, thời gian tối ưu nhất cho quá trình tách màng hoá học là 75 giây, nhiệt độ 75°C ở nồng độ 0.8 %. Trong khi đó, khi tiến hành tách màng múi bưởi bằng Enzyme Cellulase lại không hiệu quả, màng múi vẫn cứng, cấu trúc không thay đổi nhiều., Tóm tắt tiếng anh, Fruit processing industry requires a convenient peeling method, especially during puree processing to prevent the deterioration of fruit quality and product loss. In this study, manual, chemical (sodium hydroxide/NaOH) and enzymatic (Cellulase) peeling methods are selected to determine the effective peeling method for removing the skin of grapefruit's citrus. The study conducts experiments with Năm Roi grapefruit. The effectiveness of different peeling methods changes in accordance with different peeling conditions, including concentrations (0.1-1.2% in the chemical peeling method, 1 - 18% in the enzymatic peeling method), temperatures (70 - 80°C in the chemical peeling method, 50°C in the enzymatic peeling method), and soaking duration (30 - 120 seconds in the chemical peeling method, 3 hours in the enzymatic peeling method). The results show that the optimal soaking time, temperature, and concentration for the chemical peeling method are 75 seconds, 75°C, and 0.8%, respectively. Meanwhile, the enzymatic peeling method is not effective when the membrane of grapefruit's flesh is still hard, and the membrane's structure does not change.

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