食品与机械2013，Vol.29Issue(1)：36-41,6.DOI:10.3969/j.issn.1003-5788.2013.01.008
活性炭—超声波联合处理对蜜柚果汁脱苦效果的研究
Study on debitterize performance of ultrasonic-activated carbon on grapefruit juice
摘要
Abstract
The study takes Meizhou Grapefruits as experimental materials, compared the traditional method of activated carbon with adsorption activated carbon combined with ultrasound technology kinds of method in debitterize effect. The experimental results showed that ultrasonic combined with activated carbon technology of naringin removal rate was higher than the single use of activated carbon adsorption. And through the response surface optimization of the ultrasonic combined with activated carbon technique, the optimal debitterize processes conditions were as followed: activated carbon dosage 1.8%, effect of temperature 45℃, reaction time 38 min, ultrasound power 120W, and the average naringin removal rate reached 83. 57% , RSD is 0. 9% , only error 0.06% to the theoretical predicted values (83. 63%).关键词
蜜柚果汁/活性炭/超声波/脱苦Key words
meizhou grapefruits/ activated carbon/ debitterize/ ultrasound technology引用本文复制引用
顾苗青,冯赛男,余小林,李娇娇..活性炭—超声波联合处理对蜜柚果汁脱苦效果的研究[J].食品与机械,2013,29(1):36-41,6.基金项目
广东省农业科技攻关项目(编号:2009B020408003) （编号:2009B020408003）
