Kinetics Study of Ultrasonic Degradation of Patulin in Apple Juice

China is the biggest apple juice concentrate producer in the world,while some security problems,especially patulin still occur in apple juice concentrate industry. These problems are obstacle to produce high quality apple juice concentrate in China. In order to reduce the content of patulin and improve the safety of apple juice,the kinetics of ultrasonic degradation of patulin in apple juice was studied. The pseudo-first order kinetics models were established to investigate the effect of ultrasonic power,frequency and temperature on the degradation of patulin. The results showed that the ultrasonic power was coincided with the pseudo-first order kinetics models in patulin degradation process. The biggest degradation rate was obtained at a power of 490 W. The power degradation constant kPvalue increased with the enhancing power. The power degradation constant kPand the ultrasonic power P was kP= 6 × 10- 5P- 0. 011 7. The ultrasonic frequencies were consitent with the pseudo-first order kinetics models in patulin degradation process. The results indicated that 45 k Hz was the optimal frequency. The frequencies degradation constant kfand the ultrasonic frequencies f was kf=- 8 × 10- 4f2+ 0. 111 9f-2. 512 6. The temperature was coincided with the pseudo-first order kinetics models in patulin degradation process. The results suggested that 30℃ was the optimal temperature. The temperature degradation constant kTand the temperature T was kT=- 1 × 10- 4T2+ 0. 006 1T- 0. 076 9. The study of patulin degradation kinetics will resolve the pollution problem of patulin and provide the theoretical basis for industry controlling of patulin in the producing of cloudy apple juice and apple jam.