Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (14): 3072-3078.doi: 10.3864/j.issn.0578-1752.2013.14.024

• RESEARCH NOTES • Previous Articles    

The Optimization of Activated Carbon Decolorization Process of Preserved Ginger Syrup-Juice by Response Surface Methodology

 ZHANG  Lu, QIAO  Xu-Guang, LIU  Xiao-Yu, YU  Hua-Yang, DIAO  Shun-Ze, TANG  Xiao-Zhen   

  1. College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, Shandong
  • Received:2012-09-17 Online:2013-07-15 Published:2013-05-07

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Abstract: 【Objective】The problem of preserved ginger syrup-juice became darker in color was solved to make sure the syrup-juice can be reused in preserved ginger production.【Method】Decolorization rate was used as an indicator in the experiment, UV scan was used to determine the max absorption wavelength of preserved ginger syrup-juice, single factor text and response surface methodology was used to get the optimal conditions, the single factor experiment was carried out with the activated carbon added at 1%, 2%, 3%, 4%, and 5%, temperature at 60℃, 70℃, 80℃, 90℃, and 100℃, and time at 10, 20, 30, 40, and 50 min, respectively.【Result】The max absorption wavelength of preserved ginger syrup-juice was 306nm, the optimal conditions of syrup-juice clarification using activated carbon were: the activated carbon added at 5%, the temperature at 79℃ and time was 35 min, and the decolorization rate could reach 45.1%.【Conclusion】The results of the experiment can be used as a technological support for reusing syrup-juice in the production of preserved ginger.

Key words: preserved ginger syrup-juice , activated carbon , decolorization rate , response surface methodology

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