【摘要】 本实验以硫藏橄榄为对象,研究超声波强化脱硫效果的机理。扫描电镜照片显示,超声空化对橄榄表皮和果肉组织产生侵蚀和破碎作用,增大了传质速率,强化了脱硫效果。利用碘释放法证实超声处理会产生声化学效应,并且表现出功率越高,频率越低,声化学效应越强的趋势,超声辐射下产生的H2O2可能是其强化脱硫的重要原因。研究结果表明,超声波处理过程中产热能帮助提高脱硫效果。更多还原

【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.更多还原