[目的]探讨超声波对糖汁电絮凝脱色的强化作用.[方法]用赤砂糖和蒸馏水以15∶ 85的质量比制备浓度在15°Bx左右糖汁,考察了糖汁电解后静置絮凝沉降、糖汁电解后超声处理、超声波协同糖汁电解处理对糖汁脱色效果的影响.[结果]糖汁电解处理后静置絮凝沉降50 min时,脱色率为39.8％；而电解6 min后即进行超声强化絮凝沉降,在超声功率为195 W,时间为120 s时,脱色率达到36％,大大缩短了絮凝沉降时间；在超声功率97.5W条件下,超声波协同糖汁电解处理6 min,糖汁脱色率为32.7％,高于单独电解处理下的脱色率(27.9％).[结论]超声波能够促进电解后糖汁絮凝沉降过程,还能强化糖汁的电解反应过程.%[Objective] The study aimed to discuss the enhancing action of the ultrasound on the electrolytic decolorization of syrup. [ Method] The syrup at about 15°Bx was prepared with the red sugar and the distilled water at the mass ratio of 15: 85 and the effects of the static flocculation sedimentation after the syrup electrolysis, the ultrasonic treatment after the syrup electrolysis, the ultrasonic collaborative with the syrup electrolysis treatment on the syrup decolorization effect. [ Result] The syrup decolorization rate could reach 39. 8% when the static flocculation sedimentation was for 50 min after the syrup electrolysis treatment, while that was 36% when the flocculation sedimentation was enhanced by the ultrasound immediately after the syTup electrolysis for 6 min and under the ultrasound power of 195 W and the ultrasound time of 120 s, which shortened the flocculation time greatly and that was 32. 7% under the ultrasound power of 97.5 W, the ultrasonic collaborative with syrup electrolysis for 6 min, which was higher than 27.9% decolorization rate obtained by the single electrolysis treatment. [ Conclusion] The ultrasound could enhance the flocculation sedimentation after the syrup electrolysis or enhance the electrolytic decolorization process of the syrup.
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