超声波强化硫藏橄榄脱硫效果及工艺参数优化  

Ultrasonic-assisted Desulfurization of Sulfited Chinese Olive

作　　者：黄苇[1] 付光亮[1] 李爱军[2] 宋贤良[1] 余小林[1] 叶盛英[1] 罗树灿[1] 孙远明[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品科学》2009年第12期43-47,共5页Food Science

基　　金：广东省科技攻关项目(2006B20401009;广东省科技成果推广项目(2005A40101003)

摘　　要：本实验以硫藏橄榄为对象,研究不同功率及频率超声波处理的脱硫效果,并利用二次响应面法优化温度、换水周期、pH值三个工艺参数。结果表明:超声波处理能显著强化硫藏橄榄的脱硫效果。二氧化硫脱除率与超声波功率呈正相关。频率25～60kHz范围内,二氧化硫脱除率与超声波频率呈负相关,25kHz处理效果最佳,依次为40、60kHz。25、40、60kHz两两双频复合脱硫结果显示:双频处理未见协同增效作用,仅表现出简单的叠加效果。二次响应面试验表明:在频率25kHz、功率250W的超声波协助处理下,温度、pH值、温度与pH值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60℃,换水周期6h/次,pH3。This study aimed to develop an ultrasonic-assisted desulfurization technology for sulfited Chinese olive. Effect of ultrasonic power on desulfurization rate and effects of frequency in single-frequency ultrasonic mode on desulfutization rate, L value and hardness of sulfited Chinese olive were evaluated, and desulfurization effects of single- and dual-frequency ultrasonic modes were compared. Moreover, three environmental conditions for ultrasonic treatment such as temperature, water refresh cycle and pH adjustment of deionized water were optimized using response surface analysis （RSA）. The desulfurization rate presented a positive relationship with the ultrasonic power, but a negative relationship with ultrasonic frequency within the range of 25 kHz to 60 kHz. The desulfurization effects of various ultrasonic powers declined as the following order： 25 kHz 〉 40 kHz 〉 60 kHz. However, the dual-frequency ultrasonic mode （combination of any two of 25 kHz, 40 kHz and 60 kHz） did not show synergistic but only simple superposition effect. RSA indicated that under the ultrasonic parameters of 25 kHz and 250 W, the temperature, pH value and interaction between them had significant effects on the content of sulfur dioxide. The environmental conditions for ultrasonic treatment were 60 ℃, water refresh per 6 h and pH adjusted to 3.

关 键 词：硫藏橄榄 脱硫 超声波频率 超声波功率 

分 类 号：TQ021.9[化学工程]