Abstract Experimental data of the adsorption of carotenoids and chlorophylls were investigated to obtain adsorption kinetic, isotherm and thermodynamic information during ultrasound-assisted bleaching (US bleaching) of olive oil and to compare them with the results from conventional bleaching method. Adsorption of pigments on activated bentonite was rather fast and efficient by applying ultrasound. In both bleaching procedures, the kinetics of carotenoids adsorption followed pseudo-first order model whereas pseudo-second order equation gave a better fit to the adsorption of chlorophylls. It is speculated that adsorption of carotenoids is mainly facilitated by physisorption while chemical reactions are also involved in the removal of chlorophyll pigments under sonication. Equilibrium study shows that the adsorption behavior of the two pigments is different. Freundlich isotherm provided accurate estimates of adsorption equilibrium data of chlorophylls during US bleaching indicating a multilayer adsorption under ultrasound irradiation. According to the thermodynamic analysis, both bleaching methods are endothermic and spontaneous with increased randomness at the solid-liquid interface.

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橄榄油的超声辅助漂白：动力学、等温线和热力学

摘要 研究了类胡萝卜素和叶绿素吸附的实验数据，以获得橄榄油超声辅助漂白（US 漂白）过程中的吸附动力学、等温线和热力学信息，并将其与传统漂白方法的结果进行比较。通过应用超声波，颜料在活化膨润土上的吸附相当快速和有效。在两种漂白过程中，类胡萝卜素的吸附动力学遵循伪一级模型，而伪二级方程更适合叶绿素的吸附。据推测，类胡萝卜素的吸附主要通过物理吸附促进，而化学反应也参与了超声处理下叶绿素色素的去除。平衡研究表明两种颜料的吸附行为不同。Freundlich 等温线提供了美国漂白过程中叶绿素吸附平衡数据的准确估计，表明在超声照射下存在多层吸附。根据热力学分析，这两种漂白方法都是吸热和自发的，在固液界面处增加了随机性。