Đề tài Production of fructose syrup from Jerusalem Artichoke
Sweeteners have enhanced our enjoyment of food for thousands of years. Honey was the principal sweetener in the human diet until sucrose became available after the Crusades. Both honey and sucrose comprise nearly equal parts fructose and dextrose (glucose). The monosaccharides are free in honey, but linked together through a glycosidic bond in the disaccharide sucrose.
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HOCHIMINH CITY UNIVERSITY OF TECHNOLOGY
FACULTY OF CHEMICAL ENGINEERING
DEPARTMENT OF FOOD TECHNOLOGY
Production of
fructose syrup from
Jerusalem artichoke
Supervisor : Van Viet Man Le
Students : Thanh Nhan Ngo 60601649
Thi Thu Lan Nguyen 60601194
Xuan Huy Nguyen 60600898
2009-2010
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Table of Content
Table of figures
Table of tables
Chapter 1: Introduction ............................................................................................................ 1
I. Production of fructose syrup in the world: .................................................................................... 1
1. Manufacturing of high-fructose corn syrup (HFCS): .............................................................. 2
1.1. Corn wet milling: ..................................................................................................................... 2
1.2. Hydrolysis: ............................................................................................................................... 4
1.3. Isomerization: .......................................................................................................................... 5
1.4. Fractionation: .......................................................................................................................... 5
2. Overview of the world situation: ................................................................................................ 5
3. Factors affecting production: ..................................................................................................... 8
II. Materials in processing of fructose syrup from Jerusalem artichoke: ........................................ 8
1. Jerusalem Artichoke: .................................................................................................................. 8
1.1. Scientific classification of Jerusalem Artichoke: ................................................................... 9
1.2. Compositional characteristics: .............................................................................................. 18
2. Inulinase: .................................................................................................................................... 29
3. Saccharomyces cerevisiae: ......................................................................................................... 29
Chapter 2: Processing technology of fructose syrup from Jerusalem
artichoke: Production-line schema ............................................................................... 32
Chapter 3: Processes in the fructose syrup production-line from
Jerusalem artichoke .................................................................................................................. 33
I. Preliminary treatment: .................................................................................................................. 33
1. Aim: ............................................................................................................................................ 33
2. Transformation of raw materials:............................................................................................ 33
2.1. Physical changes: .................................................................................................................. 33
2.2. Chemical changes: ................................................................................................................ 33
3. Affecting factors: ....................................................................................................................... 33
4. Technical parameters: ............................................................................................................... 33
II. Cutting: ............................................................................................................................................ 34
1. Aim: ............................................................................................................................................ 34
2. Transformation of raw materials:............................................................................................ 34
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3. Effective factors: ........................................................................................................................ 34
III. Milling: ............................................................................................................................................ 34
1. Aim: ............................................................................................................................................ 34
2. Transformation of raw materials:............................................................................................ 34
3. Effective factors: ........................................................................................................................ 34
4. Technical parameters: ............................................................................................................... 34
IV. Extraction: ....................................................................................................................................... 35
1. Aim: ............................................................................................................................................ 35
2. Transformation of raw materials:............................................................................................ 35
2.1. Physical changes: .................................................................................................................. 35
2.2. Chemical changes: ................................................................................................................ 36
2.3. Physical chemical changes: .................................................................................................. 36
3. Effective factors: ........................................................................................................................ 36
4. Technical parameters: ............................................................................................................... 36
V. Filtration: ........................................................................................................................................ 37
1. Aim: ............................................................................................................................................ 37
2. Transformation of raw materials:............................................................................................ 37
3. Effective factors: ........................................................................................................................ 37
4. Technical parameters: ............................................................................................................... 37
VI. Ultrafiltration: ................................................................................................................................ 38
1. Aim: ............................................................................................................................................ 38
2. Transformation of raw materials:............................................................................................ 38
2.1. Physical changes: .................................................................................................................. 38
2.2. Chemical changes: ................................................................................................................ 39
3. Effective factors: ........................................................................................................................ 39
4. Technical parameters: ............................................................................................................... 39
4.1. First ultrafiltration step: ........................................................................................................ 40
4.2. Last ultrafiltration step: ........................................................................................................ 40
VII. Hydrolysis: ................................................................................................................................. 40
Conventional method: ................................................................................................................ 40
1. Aim: ....................................................................................................................................... 40
2. Transformation of raw materials: ...................................................................................... 40
3. Effective factors: ................................................................................................................... 41
4. Technical parameters:.......................................................................................................... 41
Inulinase enzyme method: .......................................................................................................... 42
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1. Aim: ....................................................................................................................................... 42
2. Transformation of raw materials: ...................................................................................... 42
3. Effective factors: ................................................................................................................... 42
4. Technical parameters:.......................................................................................................... 42
VIII. Propagation: .......................................................................................................................... 46
1. Aim: ............................................................................................................................................ 46
2. Transformation of raw materials:............................................................................................ 46
3. Effective factors: ........................................................................................................................ 46
4. Technical parameters: ............................................................................................................... 46
IX. Sterilization: .................................................................................................................................... 47
1. Aim: ............................................................................................................................................ 47
2. Transformation of raw materials:............................................................................................ 47
2.1. Biologycal changes: ............................................................................................................... 47
2.2. Physical changes: .................................................................................................................. 47
2.3. Chemical changes: ................................................................................................................ 48
3. Effect factors: ............................................................................................................................. 48
4. Technical parameters: ............................................................................................................... 48
X. Fermentation: .................................................................................................................................. 49
2. Transformation of raw materials:............................................................................................ 49
2.1. Microbial changes: ................................................................................................................ 49
2.2. Chemical physical changes: .................................................................................................. 49
3. Effective factors: ........................................................................................................................ 50
4. Technical parameters: ............................................................................................................... 50
4.1. Fermentation using mutant Saccharomyces cerevisiea ATCC 36859: ............................... 50
4.2. Fermentation using immobilized mutant Saccharomyces cerevisiea ATCC 36859: .......... 50
XI. Activated charcoal treatment: ....................................................................................................... 53
1. Aim: ............................................................................................................................................ 53
2. Transformation of raw materials:............................................................................................ 53
2.1. Physical changes: .................................................................................................................. 53
2.2. Chemical physical changes: .................................................................................................. 53
2.3. Biological: .............................................................................................................................. 53
3. Affecting factors: ....................................................................................................................... 53
4. Technical parameters: ............................................................................................................... 53
XII. Concentration: ........................................................................................................................... 54
1. Aim: ............................................................................................................................................ 54
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2. Transformation of raw materials:............................................................................................ 54
2.1. Physical changes: .................................................................................................................. 54
2.2. Physical chemical changes: .................................................................................................. 54
2.3. Microbiological changes: ...................................................................................................... 54
3. Affecting factors: ....................................................................................................................... 54
4. Technical parameters: ............................................................................................................... 54
Chapter 4: Product ..................................................................................................................... 56
I. Physical chemical characteristics of Product: .............................................................................. 56
II. Microbiological characteristics: .................................................................................................... 57
III. Organoleptic characteristics: ......................................................................................................... 57
Chapter 5: High-fructose syrup application .......................................................... 58
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Table of Figures
Fig 1: Chemical structure of sucrose (a disaccharide), dextrose, and fructose (monosaccharides),
illustrating the conversion of dextrose to fructose by isomerization .................................................. 1
Fig 2: Cross-section of a corn kernel and typical corn wet-milling process scheme .......................... 2
Fig 3: Typical refining process for converting corn starch to high-fructose corn syrup (HFCS) and
crystalline fructose .............................................................................................................................. 4
Fig 4: Estimated availability of HFS, by country, 1990. Availability is the amount of product
available for consumption. It generally overestimates the amount actually consumed, because of
many factors, including loss of product during warehousing, transportation, and product make-up . 7
Fig 5: Jerusalem artichoke tree ........................................................................................................... 9
Fig 6: Leaves of Jerusalem artichoke ............................................................................................... 11
Fig 7: Flower of Jerusalem artichoke ............................................................................................... 11
Fig 8: Tubers of Jerusalem artichoke ............................................................................................... 11
Fig 9: Structure of inulin .................................................................................................................. 19
Fig 10: Scheme for polymerization of sucrose to fructosan in cells of developing artichoke tubers
(see text for description). .................................................................................................................. 24
Fig 11: Scheme for depolymerization of fructosan to sucrose in cells of sprouting or stored
artichoke tubers (see text for description) ......................................................................................... 25
Fig 12: Mechanism of the inulin hydrolysis by inulinases ............................................................... 29
Fig 13: Micrographs of S.cerevisiae ................................................................................................. 30
Fig 14: Washing equipment .............................................................................................................. 33
Fig 15: Operating principle of hammer mill ..................................................................................... 35
Fig 16: Operating principle of plates and frames equipment ........................................................... 37
Fig 17: Plates and frames ................................................................................................................. 38
Fig 18: Ultrafiltration equipment ...................................................................................................... 39
Fig 19: Batch production of fructose using J.A. tuber juice using immobilized inulinase ............... 44
Fig 20: Continuous production of fructose using immobilized inulinase at various residence time 45
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Fig 21: Hydrolysis of fructans of Jerusalem artichokes as a function of dilution rate in a packed bed
column reactor containing immobilized inulinase from Kluyveromyces sp. Y-85. Fructan solutions
(pH 5.0) of different concentrations were hydrolyzed continuously at 50°C ................................... 46
Fig 22: Propagation equipment......................................................................................................... 47
Fig 23: Sterilization equipment ........................................................................................................ 49
Fig 24: Fermentation equipment....................................................................................................... 51
Fig 25: Relationship between glucose conversion and total initial carbohydrate concentration at
different dilution rates ..........................................................
