Modelling of the aqueous debittering process of Lupinus mutabilis Sweet

作者：Carvajal Larenas F E; Nout M J R^*; van Boekel M A J S; Koziol M; Linnemann A R

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2013, 53(2): 507-516.

DOI：10.1016/j.lwt.2013.03.017

• Extraction
• Debittering
• Lupin
• Alkaloid
• Modelling
• Optimization

We investigated the process of lupin debittering by soaking, cooking and washing in water using a newly designed hydroagitator. The effect on alkaloids content, solids in the product, final weight, processing time and water and energy consumption were expressed in a mathematical model for optimization purposes. Design expert 8 software was used to model the processes. Optimum processing conditions comprised 18 h of soaking, 1 h cooking, 3 changes of water/day and 22 h of agitation/day. For estimating the washing time a mathematic function and non-dimensional constant k were inferred from observation and the software used (partial derivative c/partial derivative t = kc; k = -0.188 - 4973(-3) *Agitation - 0.0043 *Changes - 1.681(-3) Agitation* Changes). The new developed technology could be used to optimize processes such as hydratation and/or removal of undesired materials of legumes and other seeds.

• 出版日期2013-10