Paper Title:
Study on the Influence of Ultrasound on the Sulphitation and Neutralization Process in Cane Juice
  Abstract

The factors such as power, action mode and action time of ultrasound were studied about their effects on the sulphitation and neutralization process in cane juice. The best result was achieved when the ultrasound was applied at the power of 300 W and in the progress of neutralization. The result showed that ultrasound could help to improve the quality of clarified juice. Compared with those without ultrasound field, the residuals of Ca2+ and SO2 decreased by 4% and 21.4%, respectively, and the color value decreased by 10.2%, and apparent purity improved by 0.91% in average. The result of this study provided reference for the application of ultrasound in the sulphitation and neutralization process.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
2202-2206
DOI
10.4028/www.scientific.net/AMR.236-238.2202
Citation
Y. C. Huang, Z. X. Liu, X. J. Zhao, F. Yang, "Study on the Influence of Ultrasound on the Sulphitation and Neutralization Process in Cane Juice", Advanced Materials Research, Vols. 236-238, pp. 2202-2206, 2011
Online since
May 2011
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Price
$32.00
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