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超声强化糖汁脱色的研究
引用本文:黄永春,鲁聿伦,杨锋,赵小进,钟坚.超声强化糖汁脱色的研究[J].食品工业科技,2009(12).
作者姓名:黄永春  鲁聿伦  杨锋  赵小进  钟坚
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%).

关 键 词:超声  甘蔗糖汁  脱色

Study on enhancing decolorization of sugarcane juice by ultrasonics
HUANG Yong-chun,LU Yu-lun,YANG Feng,ZHAO Xiao-jin,ZHONG Jian.Study on enhancing decolorization of sugarcane juice by ultrasonics[J].Science and Technology of Food Industry,2009(12).
Authors:HUANG Yong-chun  LU Yu-lun  YANG Feng  ZHAO Xiao-jin  ZHONG Jian
Abstract: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.
Keywords:ultrasound  sugarcane juice  decolorization
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