Abstract:

In the present study, the mechanism of ultrasonic enhancement in desulfurization of sulfited Chinese olive was discussed from the following aspects: (1) effects of ultrasonic on pericarp and pulp structures of Chinese olive, (2) heating effect of ultrasonic, and (3) sonochemical effect of ultrasonic. Results from scanning electron microscope (SEM) indicated that the pericarp and pulp structures of Chinese olive were ruptured and broken by ultrasonic. Hence, the dispersion of sulfur dioxide increased and the effect of desulfurization was enhanced. Ultrasonic would generate sonochemical effect on Chinese olive by iodine release assay and this effect elevated with the power of ulstrasonic rising and the frequency decreasing. Generation of hydrogen peroxide (H2O2) induced by ulstrasonic might be the main cause of enhancing desulfurization. In addition, our results also demonstrated that heating effect of ultrasonic is favorable to enhance desulfurization.

Key words: sulfited Chinese olive, desulfurization, ultrasonic, mechanism