sản phẩm cô đặc protein cá
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sản phẩm cô đặc protein cá
chào thầy linh! em đang làm đồ án về sản phẩm 'cô đặc protein từ cá' .lượng protein cá được tập trung tối đa khoảng 80-90% ,sản phẩm loại bỏ nước và chất béo.trong tài liệu em thu thập được thì người ta sử dụng các loại cá như cá trích ,cá hồi ,cá thu ,cá ngừ,cá nục ...nói chung la ưu tiên cá có lượng đạm cao ,thầy có chỉ giúp em nên sử dụng loại cá nào thi thích hợp nhất k?về tiêu chí giá thành ,thành phần dinh dưỡng và phù hợp với điều kiện nuôi trồng và đánh bắt ở nước ta.
e cảm ơn thầy nhiều.
nguyễn khoa chi
sv DH CÔNG NGHỆ SÀI GÒN
e cảm ơn thầy nhiều.
nguyễn khoa chi
sv DH CÔNG NGHỆ SÀI GÒN
khoachi89- Nhập môn
- Tổng số bài gửi : 3
Points : 5
Join date : 24/11/2009
Age : 35
Đến từ : Đại học công nghệ Sài Gòn
Trả lời
Chào bạn. Những loại nguyên liệu này đều có rất nhiều tài liệu trên mạng. Tùy theo nguồn tài liệu bạn có mà chọn nguyên liệu để làm đề tài. Không rỏ mục đích cô đặc của bạn để làm gì? Bạn cần tìm hiểu rỏ hơn về nguyên liệu sẽ giúp cho bạn làm tốt.
khoachi89
dạ sản phẩm này dùng cho người suy dinh dưỡng,trẻ em,phụ nữ mang thai,người già,để bổ sung protein hiệu quả nhất.bằng cách kết hợp hay cho thêm vào súp ,bột dinh dưỡng ,dùng trong ngành y tế.nó là dạng bột cá thực phẩm .
đây là quy trình công nghệ em copy nguyên bản :
1. Fresh whole fish are rinsed with fresh water soon after landing, weighed and fed to a mincer by conveyor.
2. First extraction: the minced fish are fed to extractor 1 which dehydrates the fish; it is an unheated vessel in which the mince is agitated for about 50 minutes together with the liquid recovered from extractor 2, which contains some isopropanol.
3. Centrifuging: the contents of extractor 1 are fed to a continuous centrifuge, where the slurry separates into a solid known as wet cake, and a liquid. The wet cake is conveyed to extractor 2, and the liquid to a still for recovery of solvent and fat.
4. Second extraction: extractor 2 is jacketed, and the temperature is about 75°C. Here the liquid recovered from extractor 3 is added to the wet cake from extractor 1 and the mixture is agitated for 90 minutes. At the beginning of this stage the cake is almost completely dehydrated, but has a fat content of about 5 per cent, which is reduced to about 1 per cent during the extraction.
5. Centrifuging: the contents of extractor 2 are centrifuged, the wet cake is conveyed to extractor 3, and the liquid is returned to extractor 1 for the next batch of raw material.
6. Third extraction: extractor 3 is jacketed, and the temperature is again about 75°C. Fresh isopropanol is added to the wet cake and agitated for about 70 minutes. During this stage the fat content is reduced to about 0·3 per cent.
7. Centrifuging: the contents of extractor 3 are centrifuged and the wet cake is washed with pure isopropanol for about 50 minutes. The liquid is returned to extractor 2 for the next batch.
8. Solvent removal: the wet cake is heated in a rotating vacuum dryer to evaporate the solvent; the vapours are drawn off, condensed and used again.
9. Grinding and packing: the dried material is conveyed to a hammer mill, where it is ground to a fine powder and sieved. The FPC is typically packed in 50-lb fibreboard containers and sent to store ready for shipment.
The important point to note is that the solid FPC material and the solvent move through the extractors in opposite directions. Thus the solvent becomes more contaminated with water and fat as it moves from extractor 3 to extractor 1, while the FPC loses water and fat as it moves the other way. The fat can be recovered from the solvent, and the solvent can be used again; solvent losses are said to be only about 1 per cent of the amount used for a batch.
đây là quy trình công nghệ em copy nguyên bản :
1. Fresh whole fish are rinsed with fresh water soon after landing, weighed and fed to a mincer by conveyor.
2. First extraction: the minced fish are fed to extractor 1 which dehydrates the fish; it is an unheated vessel in which the mince is agitated for about 50 minutes together with the liquid recovered from extractor 2, which contains some isopropanol.
3. Centrifuging: the contents of extractor 1 are fed to a continuous centrifuge, where the slurry separates into a solid known as wet cake, and a liquid. The wet cake is conveyed to extractor 2, and the liquid to a still for recovery of solvent and fat.
4. Second extraction: extractor 2 is jacketed, and the temperature is about 75°C. Here the liquid recovered from extractor 3 is added to the wet cake from extractor 1 and the mixture is agitated for 90 minutes. At the beginning of this stage the cake is almost completely dehydrated, but has a fat content of about 5 per cent, which is reduced to about 1 per cent during the extraction.
5. Centrifuging: the contents of extractor 2 are centrifuged, the wet cake is conveyed to extractor 3, and the liquid is returned to extractor 1 for the next batch of raw material.
6. Third extraction: extractor 3 is jacketed, and the temperature is again about 75°C. Fresh isopropanol is added to the wet cake and agitated for about 70 minutes. During this stage the fat content is reduced to about 0·3 per cent.
7. Centrifuging: the contents of extractor 3 are centrifuged and the wet cake is washed with pure isopropanol for about 50 minutes. The liquid is returned to extractor 2 for the next batch.
8. Solvent removal: the wet cake is heated in a rotating vacuum dryer to evaporate the solvent; the vapours are drawn off, condensed and used again.
9. Grinding and packing: the dried material is conveyed to a hammer mill, where it is ground to a fine powder and sieved. The FPC is typically packed in 50-lb fibreboard containers and sent to store ready for shipment.
The important point to note is that the solid FPC material and the solvent move through the extractors in opposite directions. Thus the solvent becomes more contaminated with water and fat as it moves from extractor 3 to extractor 1, while the FPC loses water and fat as it moves the other way. The fat can be recovered from the solvent, and the solvent can be used again; solvent losses are said to be only about 1 per cent of the amount used for a batch.
khoachi89- Nhập môn
- Tổng số bài gửi : 3
Points : 5
Join date : 24/11/2009
Age : 35
Đến từ : Đại học công nghệ Sài Gòn
Trả lời
Bạn có thể viết quy trình cho một loại nguyên liệu, sau đó tìm hiểu từng công đoạn. Mỗi công đoạn giải thích cách tiến hành và thiết bị sử dụng cho từng công đoạn.
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