摘要
为考察超声波强化亚硫酸钙沉淀吸附糖汁中非糖分过程的作用,采用超声波作用方式、超声功率以及超声时间对糖汁简纯度的影响,对超声强化亚硫酸钙沉淀吸附糖汁中非糖分的动力学和吸附等温线进行研究。结果表明:超声处理能够明显提高糖汁的简纯度,超声波最佳的处理阶段是在糖汁加入聚丙烯酰胺(PAM)之后,最佳的超声功率为260W、超声作用时间为90s,在此条件下糖汁简纯度提高了2.13%。亚硫酸钙沉淀对糖汁中非糖分的吸附符合颗粒扩散方程,吸附等温线符合Freundlich方程。
The effects of ultrasound on the adsorption of non-sugar on calcium sulfite were studied. The adsorption kinetics and isotherm equation were estimated under the optimum condition of ultrasound. It was indicated that ultrasound improved the apparent purity （AP） of the sugar cane juice effectively. The optimum result was achieved when the ultrasound was applied after adding the polyacrylamide （PAM）, under the ultrasound power 260 W,ultrasound time of 90 s conditions. Under the optimum condition, the apparent purity of sugar cane juice was increased by 2.13%. Results indicated that the adsorption kinetics was accord with granulometric diffusion equation, and the adsorption isotherm was accord with Freundlich equation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期81-85,共5页
Food Science
基金
广西自然科学基金项目(桂科自0832063)
关键词
超声波
糖汁
简纯度
吸附动力学
吸附等温线
ultrasound
sugar cane juice
apparent purity
adsorption kinetics
adsorption isotherm
