Study on Influence of Different Desulfurization Methods of Apple Slice

Abstract:

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.

• Periodical: Advanced Materials Research (Volumes 236-238)
• Pages: 2753-2758
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.236-238.2753
• Online since: May 2011
• Authors: Shu Xing Liu, Le Wang, Da Qing Yang
• Keywords: Apple Slice, Desulfurisation, Process Optimisation

References

[1] HUANG Guo-ping.Advances in the study of removing sulfur dioxide from food [J].Food Science and Technology, 2007, (12):19-22.(In Chinese)

[2] WANG Li-li, JI Shu-juan, LI Shun. Progress on Function and Determination of Sulfur Dioxide and Sulphite in Foods [J].Food and Drug, 2007, 9(2):64-66.(In Chinese)

[3] Lester MR. Sulfite sensitivity-significance in human health [J].Jam Coll Nutr 1995, 14(3) ：229-232

[4] GB 2760-2007.Hygienic standards for uses of food additives[S]. Beijing: China Standard Press, 2007. (In Chinese)

[5] GB/T 5009.34-2003.Determination of sulphite in foods[S]. Beijing: China Standard Press, 2003.(In Chinese)