Effect of Ultrasound on Adsorption of Non-sugar Components on Calcium Sulfite

doi:10.7506/spkx1002-6630-201022017

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 81-85.doi: 10.7506/spkx1002-6630-201022017

• Processing Technology • Previous Articles Next Articles

Effect of Ultrasound on Adsorption of Non-sugar Components on Calcium Sulfite

HUANG Yong-chun，LU Yu-lun，YANG Feng，HE Ren，REN Xian-e

Department of Biological and Chemical Engineering, Guangxi University of Technology, Liuzhou 545006, China

Received:2010-07-01 Revised:2010-10-21 Online:2010-11-25 Published:2010-12-29
Contact: HUANG Yong-chun E-mail:huangyc@yeah.net

Abstract

Abstract:

The effects of ultrasound on the adsorption of non-sugar on calcium sulfite were studied. The adsorption kinetics and isotherm equation were estimated under the optimum condition of ultrasound. It was indicated that ultrasound improved the apparent purity (AP) of the sugar cane juice effectively. The optimum result was achieved when the ultrasound was applied after adding the polyacrylamide (PAM), under the ultrasound power 260 W，ultrasound time of 90 s conditions. Under the optimum condition, the apparent purity of sugar cane juice was increased by 2.13%. Results indicated that the adsorption kinetics was accord with granulometric diffusion equation, and the adsorption isotherm was accord with Freundlich equation.

Key words: ultrasound, sugar cane juice, apparent purity, adsorption kinetics, adsorption isotherm

CLC Number:

TS241

HUANG Yong-chun，LU Yu-lun，YANG Feng，HE Ren，REN Xian-e. Effect of Ultrasound on Adsorption of Non-sugar Components on Calcium Sulfite[J]. FOOD SCIENCE, 2010, 31(22): 81-85.

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Effect of Ultrasound on Adsorption of Non-sugar Components on Calcium Sulfite

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