Food and Fermentation Industries >

2010 , Vol. 36 >Issue 12: 80 - 84

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.12.024

Food and Fermentation Industries

Degradation of Methamidophos in Apple Juice by Ultrasonic Treatment

  • Zhang Yuan-yuan ,
  • Yang Si-chao ,
  • Zhang Hui ,
  • Hou Ya-xi ,
  • Zhang Jia-ning ,
  • Chen Fang ,
  • Hu Xiao-song
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Online published: 2010-12-25

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Abstract

In order to eliminate the organophosphorus pesticides residues in apple juice and improve its safety,ultrasonic treatment was use to decrease the concentration of methamidophos in apple juice.Results showed that ultrasonic treatment was effective for the degradation of methamidophos.The degradation percentage of methamidophos was significantly improved as power and treatment time increased during ultrasonic treatment(P<0.05).The maximum degradation(57.2%) was achieved after the ultrasonic treatment at 500W for 120 min.The degradation kinetics of methamidophos was fitted to the first-order kinetics model well.

Key words： ultrasonic treatment; methamidophos; apple juice; degradation kinetics

Cite this article

Zhang Yuan-yuan , Yang Si-chao , Zhang Hui , Hou Ya-xi , Zhang Jia-ning , Chen Fang , Hu Xiao-song . Degradation of Methamidophos in Apple Juice by Ultrasonic Treatment[J]. Food and Fermentation Industries, 2010 , 36(12) : 80 -84 . DOI: 10.13995/j.cnki.11-1802/ts.2010.12.024

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