|
Abstract
|
Article Information:
Study Technological Factors Effect on the Loss of Protein, Carbohydrate and Lipid inside Royal Jelly in the Freeze Drying Process
Nguyen Tan Dzung, Le Duc Manh and Nguyen Van Suc
Corresponding Author: Nguyen Tan Dzung
Submitted: March 22, 2014
Accepted: April 22, 2014
Published: April 20, 2015 |
Abstract:
|
This study published the mathematical models that were built by experiment to describe relationships between the loss of nutritional substances such as protein, carbohydrate and lipid of Royal jelly with technological factors in the freeze drying process such as temperature and pressure of freeze drying chamber; time of freeze drying process. These relationships were applied to determine the optimal technological factors. The results were found out the optimal technological mode as follow: the optimal temperature of freeze drying chamber was 24.35C, the optimal pressure of freeze drying chamber was 0.368 mmHg and the optimal time of the freeze drying process was 19.225 h. Corresponding to these factors, the minimum value of the loss of protein, carbohydrate and lipid of Royal jelly were 1.968, 1.839 and 1.799% and the residual water content of final product after freeze drying were 3.51 under 4.5%. These optimal factors were really essential to establish the technological mode of the freeze drying process Royal jelly for preservation.
Key words: Carbohydrate in royal jelly, lipid in royal jelly, protein in royal jelly, royal jelly, the loss of protein, lipid and carbohydrate of royal jelly, the technological factors of freeze drying process
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
Nguyen Tan Dzung, Le Duc Manh and Nguyen Van Suc, . Study Technological Factors Effect on the Loss of Protein, Carbohydrate and Lipid inside Royal Jelly in the Freeze Drying Process. Current Research Journal of Biological Sciences, (2): 22-30.
|
|
|
|
 |
ISSN (Online): 2041-0778
ISSN (Print): 2041-076X |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
