摘要
[目的]探讨超声波对糖汁电絮凝脱色的强化作用。[方法]用赤砂糖和蒸馏水以15∶85的质量比制备浓度在15°Bx左右糖汁,考察了糖汁电解后静置絮凝沉降、糖汁电解后超声处理、超声波协同糖汁电解处理对糖汁脱色效果的影响。[结果]糖汁电解处理后静置絮凝沉降50 min时,脱色率为39.8%;而电解6 min后即进行超声强化絮凝沉降,在超声功率为195 W,时间为120 s时,脱色率达到36%,大大缩短了絮凝沉降时间;在超声功率97.5 W条件下,超声波协同糖汁电解处理6 min,糖汁脱色率为32.7%,高于单独电解处理下的脱色率(27.9%)。[结论]超声波能够促进电解后糖汁絮凝沉降过程,还能强化糖汁的电解反应过程。
[Objective] The study aimed to discuss the enhancing action of the ultrasound on the electrolytic decolorization of syrup.[Method] The syrup at about 15°Bx was prepared with the red sugar and the distilled water at the mass ratio of 15∶85 and the effects of the static flocculation sedimentation after the syrup electrolysis,the ultrasonic treatment after the syrup electrolysis,the ultrasonic collaborative with the syrup electrolysis treatment on the syrup decolorization effect.[Result] The syrup decolorization rate could reach 39.8% when the static flocculation sedimentation was for 50 min after the syrup electrolysis treatment,while that was 36% when the flocculation sedimentation was enhanced by the ultrasound immediately after the syrup electrolysis for 6 min and under the ultrasound power of 195 W and the ultrasound time of 120 s,which shortened the flocculation time greatly and that was 32.7% under the ultrasound power of 97.5 W,the ultrasonic collaborative with syrup electrolysis for 6 min,which was higher than 27.9% decolorization rate obtained by the single electrolysis treatment.[Conclusion] The ultrasound could enhance the flocculation sedimentation after the syrup electrolysis or enhance the electrolytic decolorization process of the syrup.
出处
《安徽农业科学》
CAS
2012年第3期1469-1471,共3页
Journal of Anhui Agricultural Sciences
基金
广西高校优秀人才资助计划项目(桂人教[2009]62号)
广西自然科学基金项目(桂科自0832063)
关键词
超声
电解
糖汁
脱色
Ultrasonic
Electrolysis
Syrup
Decolorization
