响应面法优化超声波脱除苹果片中亚硫酸盐的研究

Optimization of desulfurization from apple slice with ultrasonic by response surface method

采用超声波法脱除苹果片中亚硫酸盐,在单因素实验基础上,利用响应面法对提取工艺参数进行优化研究。结果显示亚硫酸盐的的超声波脱除工艺参数为料液比1:6、超声时间25min、超声波功率为120W、超声温度为35℃,在此条件下,二氧化硫脱除率为97.418%,采用此工艺对苹果片进行脱硫处理,亚硫酸盐残留量低于国标规定,且比传统清水脱硫时间大大缩短。

Desulfurization technical parameters of apple slice by ultrasonic was optimized.On the basis of single factor experiments,response surface analysis was employed to optimize key technological parameters.The optimal parameters for eliminating the sulfur by ultrasonic were： material/liquid ratio 1：6,ultrasonic treatment time 25 min,ultrasonic power 120 W,temperature 35 ℃.In this optimal condition,the rate of the apple slices desulfurization was 97.418%,and the remaining content of sulfur dioxide was lowered below the national standard.At the same time,desulfurization time was much shorter than traditional method.