In this work, sonication (20-kHz) was conducted to assist the biosorption of phenolics from blueberry pomace extracts by brewery waste yeast biomass. The adsorption capacity of yeast increased markedly under ultrasonic fields. After sonication at 394.2 W/L and 40 °C for 120 min, the adsorption capacity was increased by 62.7% compared with that under reciprocating shaking. An artificial neural network was used to model and visualize the effects of different parameters on yeast biosorption capacity. Both biosorption time and acoustic energy density had positive influences on yeast biosorption capacity, whereas no clear influence of temperature on biosorption process was observed. Regarding the mechanism of ultrasound-enhanced biosorption process, the amino and carboxyl groups in yeast were considered to be associated with the yeast biosorption property. Meanwhile, ultrasound promoted the decline of the structure order of yeast cells induced by phenolic uptake. The interactions between yeast cells and phenolics were also affected by the structures of phenolics. Moreover, the mass transfer process was simulated by a surface diffusional model considering the ultrasound-induced yeast cell disruption. The modeling results showed that the external mass transfer coefficient in liquid phase and the surface diffusion coefficient under sonication at 394.2 W/L and 40 ^oC were 128.5% and 74.3% higher than that under reciprocating shaking, respectively.

在这项工作中，进行了超声处理（20 kHz），以帮助啤酒渣酵母生物质从蓝莓渣提取物中酚类的生物吸附。在超声波作用下，酵母的吸附量明显增加。在394.2 W / L和40°C下超声处理120分钟后，与往复摇动相比，吸附容量增加了62.7％。人工神经网络用于建模和可视化不同参数对酵母生物吸附能力的影响。生物吸附时间和声能密度均对酵母的生物吸附能力有积极影响，而温度对生物吸附过程没有明显影响。关于超声增强生物吸附过程的机理，酵母中的氨基和羧基被认为与酵母的生物吸附特性有关。同时，超声促进了酚吸收引起的酵母细胞结构顺序的下降。酵母细胞与酚类之间的相互作用也受到酚类结构的影响。此外，考虑到超声诱导的酵母细胞破坏，通过表面扩散模型模拟了传质过程。建模结果表明，在超声作用下，液体的外部传质系数和超声扩散下的表面扩散系数分别为394.2 W / L和40。考虑到超声诱导的酵母细胞破坏，通过表面扩散模型模拟了传质过程。建模结果表明，在超声作用下，液相的外部传质系数为394.2 W / L，超声处理时的表面扩散系数为40。考虑到超声诱导的酵母细胞破裂，通过表面扩散模型模拟了传质过程。建模结果表明，在超声作用下，液体的外部传质系数和超声扩散下的表面扩散系数分别为394.2 W / L和40。^o C分别比往复摇动时高128.5％和74.3％。