Study on the effects of oxidative decolorization of sugar juice in impact-jet hydrodynamic cavitator

Authors

CAO Yan, Department of Biological and Chemical Engineering , Guangxi University of Science and Technology , Liuzhou , Guangxi 545006 , China ;Guangxi Key Laboratory of Green Processing of Sugar Resources , Liuzhou , Guangxi 545006 , ChinaFollow
HUANG Wanxing, Department of Biological and Chemical Engineering , Guangxi University of Science and Technology , Liuzhou , Guangxi 545006 , China
HUANG Yongchun, Department of Biological and Chemical Engineering , Guangxi University of Science and Technology , Liuzhou , Guangxi 545006 , China ;Guangxi Key Laboratory of Green Processing of Sugar Resources , Liuzhou , Guangxi 545006 , China
HUANG Chengdu, Department of Biological and Chemical Engineering , Guangxi University of Science and Technology , Liuzhou , Guangxi 545006 , China ;Guangxi Key Laboratory of Green Processing of Sugar Resources , Liuzhou , Guangxi 545006 , China

Corresponding Author(s)

曹艳（1983—），女，广西科技大学讲师，博士。E-mail：caoyan913@163.com

Abstract

［［Objective ］］ This study aimed to explore the effect of cavitation -oxidation synergy on decolorization of raw sugar solution was studied.［［Methods ］］ An impact -jet hydrodynamic cavitator was used as the equipment for generating cavitation and the H2O2-VC solution was used as the oxidation system.A comparative study was conducted to assess the effects of hydrodynamic cavitation and conventional stirring on the oxidative decolorization of sugar juice,and the process conditions of sugar juice decolorization were optimized using orthogonal experiments.［［Results ］］ When the dosage of 5% H2O2 solution was 3 mL,the dosage of 100 g/L VC solution was 10 mL,the cavitation time was 3 min,the inlet pressure was 0.2 MPa,the solution temperature was 70 ℃,the throat diameter was 0.5 mm,and the solution volume was 150 mL,the decolorization effect of sugar juice was the most obvious,and the decolorization rate of the sugar juice was 60.72%.［［Conclusion ］］ The interaction between cavitation and oxidation can achieve the effective degradation of pigments in sugar juice.

Publication Date

2-18-2025

First Page

179

Last Page

185

DOI

10.13652/j.spjx.1003.5788.2023.80877

Recommended Citation

Yan, CAO; Wanxing, HUANG; Yongchun, HUANG; and Chengdu, HUANG (2025) "Study on the effects of oxidative decolorization of sugar juice in impact-jet hydrodynamic cavitator," Food and Machinery: Vol. 40: Iss. 9, Article 26.
DOI: 10.13652/j.spjx.1003.5788.2023.80877
Available at: https://www.ifoodmm.cn/journal/vol40/iss9/26

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