Study on Influence of Different Desulfurization Methods of Apple Slice

摘要

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.