超声强化过氧化氢-维生素C体系糖汁脱色的研究

研究超声强化过氧化氢-维生素C复合脱色剂体系对糖汁脱色的规律,考察了超声功率、复合脱色剂用量、超声温度和时间对糖汁脱色率的影响。试验结果表明:超声空化强化过氧化氢-维生素C对糖汁具有良好的脱色效果,当处理糖汁量为100 mL,超声功率为260 W,过氧化氢与维生素C的用量均为1.6 mL,空化温度为70℃,超声时间为6 min时,脱色率达到53.4%。通过正交试验分析,得到各个因素对糖汁脱色率影响的主次关系为:超声功率>复合脱色剂用量>超声时间>空化温度。

Study on Decoloration of Sugar Juice Enhanced by Ultrasonic Cavitation in H2O2-Vc System

In order to study the rule of decoloration of sugar juice by the system of ultrasonic enhanced H2O2-Vc compound decolorizer,the effects of ultrasonic power,amount of compound decolorizer,ultrasonic temperature and ultrasonic time on the decoloration rate of sugar juice are investigated.The results show that the ultrasonic cavitation enhanced hydrogen peroxide-vitamin C has a good decolorization effect on sugar juice.When the amount of sugar juice is 100 mL,the ultrasonic power is 260 W,the amount of hydrogen peroxide and vitamin C is all 1.6 mL,the cavitation temperature is 70℃,and the ultrasonic time is 6 min,the decolorization rate reaches 53.4%.Through the analysis of orthogonal test,the primary and secondary relations of the factors on the decolorization rate of sugar juice are obtained as follows:ultrasonic power>amount of compound decolorizer>ultrasonic time>cavitation temperature.