摘要
探讨热水浸泡、超声波处理及浸泡换水处理对菊花中二氧化硫脱除率的影响,结果显示3种方法均能有效降低菊花中二氧化硫残留量。温度、超声功率与换水周期交互项对二氧化硫含量影响极显著,优化的脱硫参数为,温度50℃,超声功率300 W,换水周期2次/6 h。
This reserch studied the effect of temperature,ultrasonic power and water treatment for the elimination of sulfur dioxide in chrysanthemum.The results showed that all three means could reduce effectively the content of sulfur dioxide.The temperature,ultrasonic power,and water refresh interaction between them had significant effects on the content of sulfur dioxide.The environmental conditions for ultrasonic treatment were 50 ℃,ultrasonic power 300 W,2 water changes per 6 h.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期58-61,共4页
Food Research and Development
基金
山西农业大学科技创新基金(2010012)
关键词
菊花
温度
超声
换水周期
脱硫
Chrysanthemum
temperature
ultrasonic power
water refresh cycle
desulfurization
