Sugar, ultrasonic extraction

Chendke and Fogler [59] examined the rate of ultrasonic extraction of sugar from sugar beets and discovered that the disruption of cells via cavitation enhanced the release of cell contents into the bulk medium. This combined with enhanced mass transfer, due to the effects of microstreaming, resulted in a more efficient method for sugar extraction. 

An extraction method that uses an ultrasonic probe has been developed [97]. The sugar is mixed with water and is ultrasonicated for a period of time to ensure thorough solution. Then the pH is adjusted to 9, and aqueous sodium diethyl dithiocarbamate is added. Then the solution is extracted twice with chloroform. The extract is evaporated and the residue taken up in dilute acid for analysis by AAS. 

Alternatively berries can be freeze dried prior to extraction. Dried, berry anthocyanin extracts are dissolved in methanol or ethanol containing 0.1-2.0 % cone. HCl, kept for 5 minutes in an ultrasonic bath and finally cleared by filtration. Deny juice is best acidified with HCl (0.1-2.0 %) for stabilization and diluted with an appropriate solvent. If anthocyanins are extracted from dietary supplements or from processed food products (i.e., beny jam or ice cream), repeated extraction with mixtures of polar organic solvents and aqueous acids is usually appropriate. The aqueous part is most often necessary for dissolution of the other ingredients (e.g., sugars, proteins). 

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