超声强化糖汁脱色的研究  

Study on enhancing decolorization of sugarcane juice by ultrasonics

作　　者：黄永春[1] 鲁聿伦[1] 杨锋[1] 赵小进[1] 钟坚[2] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006 [2]广西大学化学化工学院,广西南宁530004

出　　处：《食品工业科技》2009年第12期284-286,共3页Science and Technology of Food Industry

基　　金：广西科学基金项目资助(桂科自0832063)

摘　　要：对超声波强化甘蔗制糖过程糖汁的亚硫酸法澄清工艺的脱色作用进行了研究,考察了不同的超声方式以及超声条件对脱色作用的影响。结果表明,超声对糖汁脱色有明显的强化作用,在加入聚丙烯酰胺(PAM)之后进行超声强化,超声功率为260W,超声作用时间为30s的条件下,糖汁脱色率为59·1%,明显高于无超声条件下的脱色率(45·7%)。The effects of ultrasound on decolorization of sugarcane juice clarifyed with sulfitation process have been studied.The ultrasonic way, ultrasonic time, ultrasonic power was investigated. It was showed that ultrasound effectively enhanced the decolorization of sugarcane juice.The best result was achieved when the ultrasound was applied after adding the PAM,in the ultrasound power 260W, ultrasound time of 30s conditions.The result showed that the ultrasound could help improve the decolorization of sugarcane juice, as the decolorization rate increased from 45.7% to 59.1% compared with that without ultrasound.

关 键 词：超声 甘蔗糖汁 脱色 

分 类 号：TS241[轻工技术与工程—制糖工程]