Study on Influence of Different Desulfurization Methods of Apple Slice

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In order to decrease the residue content of sulfite of apple slices, the desulfurization by water, alkali solution and ultrasonic were studied. Results showed that the optimal parameters of the orthogonal design for eliminating the sulfur by water were: 60°C of temperature, 1:6 of solid-liquid ratio, 45 min/time of water refresh cycle, 3h of time. In this optimal condition, the desulfurization was 96.054%, and the residue content of sulfite was 0.090 g/kg. While the optimum conditions of alkali method were: using 0.06% Ca (OH) 2 with the solid-liquid ratio 1:5.4 at 54°C. In this optimal condition, the desulfurization rate was 96.673%, and the residue content was down to 0.076g/kg.The optimal parameters for eliminating the sulfur by ultrasonic were: solid-liquid ratio1:6, treatment time 25 min, ultrasonic power 120w, temperature 35°C. In this optimal condition, the desulfurization rate was 97.418%, and the residue content of sulfite was only 0.059g/kg.

Info:

Periodical:

Advanced Materials Research (Volumes 236-238)

Edited by:

Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao

Pages:

2753-2758

DOI:

10.4028/www.scientific.net/AMR.236-238.2753

Citation:

S. X. Liu et al., "Study on Influence of Different Desulfurization Methods of Apple Slice", Advanced Materials Research, Vols. 236-238, pp. 2753-2758, 2011

Online since:

May 2011

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$35.00

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