| Autor: |
Jean-Louis Havet, Catherine Porte, José M. García Fernández, Imane Idri |
| Rok vydání: |
2011 |
| Předmět: |
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| Zdroj: |
Journal of Food Process Engineering. 36:95-102 |
| ISSN: |
0145-8876 |
| DOI: |
10.1111/j.1745-4530.2011.00659.x |
| Popis: |
An experimental design was used to scale up the synthesis of caramels enriched in di-D-fructose dianhydride. The scale-up from 100 mL to 1 L is particularly difficult because the mixture is a viscous paste. Using the Doehlert design for three factors, a model of difructose dianhydrides (DFAs) yield in relation to operating conditions was established. By considering only the significant coefficients, a second model was rewritten. The second model was verified and validated. F-test was calculated (3.3) and was satisfactory (probability of adjustment is 25%). In a 100-mL flask, the optimum DFAs yield was 30%. The determination of an optimum in a 1-L reactor was 50% with better rheological conditions (a lower proportion of resin and a higher proportion of water). PRACTICAL APPLICATIONS DFAs have prebiotic properties and are intended to be used as food additives. The possibility of producing them by caramelization allows one to consider the addition of these healthy caramels to different food matrices. The synthesis used at 100-mL scale presented the advantage of satisfying yields but the inconvenience of strong rheological constraints. This work shows that the passage at the larger scale is possible while increasing performance and decreasing the viscosity of the medium. This step is fundamental in the industrial extrapolation process. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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