Food and Fermentation Industries >

2024 , Vol. 50 >Issue 9: 56 - 63

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034180

Crystallization process optimization of erythritol by response surface methodology

  • GUO Yuanheng ,
  • PI dongwei ,
  • TAO jin ,
  • CAO Min ,
  • WU Lida ,
  • ZHANG Yuan ,
  • WANG Xiaoyan
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  • 1(Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China)
    2(Beijing Key Laboratory of Nutrition, Health and Food Safety, Beijing 102209, China)
    3(National Engineering Research Center of Corn Deep Processing, Jilin COFCO Biochemistry Co.Ltd., Changchun 130033, China)
    4(Wuhan COFCO Food Technology Co.Ltd., Wuhan 430415, China)

Received date: 2022-11-02

  Revised date: 2022-12-20

  Online published: 2024-06-11

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Abstract

To obtain a crystallization process of erythritol, the effects of four main influencing factors (including seed addition, concentration of erythritol solution, crystallizing time and temperature) on crystallization yield of erythritol were studied.Based on the results of single factor experiments, response surface methodology was carried out to optimize crystallizing process.The results showed that the optimum operating parameters were seed addition of 1%, erythritol solution of 550 mg/mL, crystallizing time of 3 h and temperature of -4.5 ℃.Under these conditions, the erythritol crystallization yield was 52.78%.The above results indicated that the optimized model can be used to crystallize erythritol in aqueous solution.The modeled process can obtain high erythritol crystallization yield.

Key words： erythritol; crystallization; response surface methodology; process optimization

Cite this article

GUO Yuanheng , PI dongwei , TAO jin , CAO Min , WU Lida , ZHANG Yuan , WANG Xiaoyan . Crystallization process optimization of erythritol by response surface methodology[J]. Food and Fermentation Industries, 2024 , 50(9) : 56 -63 . DOI: 10.13995/j.cnki.11-1802/ts.034180

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