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1.
王磊  谢益民  赵芳 《中国造纸》2008,27(4):43-46
采用电化学催化氧化处理、曝气生物滤池(固定化微生物BAF和生物活性炭滤床)处理的工艺组合进行造纸中段废水深度处理的中试试验,并对试验现象和结果进行了分析.全流程对色度去除率可达92.0%,CODCr去除率可达91.3%,处理后出水回用对纸张白度影响不大,纸张白度可达82.2%.  相似文献   

2.
以生物活性炭滤床装置对某造纸集团造纸过程水溶解氧气浮池出水的上清液进行回用深度处理试验。经过近100d运行的试验结果表明:在装置稳定运行时,生物活性炭工艺对造纸过程水的浊度、UV280、电导率的去除率达分别达到77.6%、78.1%、45.7%,出水浊度、UV280、电导率分别低至2.3NTU、0.7、1850μs/cm,证明生物活性炭滤床工艺在造纸过程水回用深度处理中能取得较好的处理效果。  相似文献   

3.
以钛酸丁酯为钛源,用溶胶-凝胶法在活性炭(AC)表面负载HiO2,经焙烧后制得TiO2/AC催化剂,采用X射线衍射(XRD)和扫描电镜(SEM)对TiO2/AC催化剂表面形貌和晶型进行表征,并研究了该催化剂催化臭氧处理造纸废水时对废水CODcr和色度的去除效果。结果表明,TiO2均匀地涂覆于活性炭的表面,经500℃焙烧后的TiO2为钛锐矿晶型,TiO2负载量为3.38%的TiO2/AC催化臭氧处理造纸废水效果最好,当反应12 min时,废水的色度和CODcr去除率达到96.9%和54.4%,分别比单独臭氧化过程提高了12.3和21.7个百分点,比活性炭臭氧化过程提高了5.3和14.2个百分点,TiO2/AC催化臭氧处理造纸废水极大地提高了对废水CODCr的去除率。  相似文献   

4.
中段废水深度处理方法探讨   总被引:2,自引:1,他引:1  
韩金梅 《中华纸业》2007,28(5):70-72
利用新型废水处理流程对制浆造纸中段废水的深度处理方法进行了初步探讨。结果表明,采用电化学催化氧化脱色物化处理、固定化微生物BAF和生物活性炭生化处理相结合的新型废水处理流程,能够实现制浆造纸中段废水的深度处理。采用该流程能够将COD含量为277~343mg/L、色度约为250倍的废水处理至COD含量40mg/L以下、同时色度稳定在10倍以内。且该流程废水处理时间较短、投资少、运行费用低。  相似文献   

5.
《造纸信息》2011,(6):65-65
天津科技大学苗飞等人采用二次混凝(又名梯级混凝)和生物活性炭联合工艺处理棉秆造纸废水的二沉池出水。发现在梯级混凝段,在实验室最佳投药量的基础上,一级混凝对原水COD和色度的去除率分别为30%和28%;二级混凝对COD和色度的去除率分别为60%和70%;生物活性炭段对梯级混凝段出水COD和色度的去除率分别达到50%和70%。生物活性炭段出水能满足工厂作为回用洗浆水的要求。  相似文献   

6.
制浆造纸废水生物活性炭深度处理的研究   总被引:2,自引:0,他引:2  
对生物活性炭法深度处理制浆造纸废水进行研究,选用培养驯化好的白腐菌和特殊菌群作为深度处理的微生物。试验结果表明,生物活性炭在深度处理制浆造纸废水中的效果明显,对难生化的有机污染物去除率高。  相似文献   

7.
采用白腐真菌和高产絮凝剂的菌株来增效活性污泥法处理造纸污水,分析了絮凝剂产生菌C1、白腐真菌A-3-1、活性污泥(active sludge)和三者混合既C1+A-3-1+active sludge对造纸污水中总悬浮固形物(TSS)、CODcr和色度的处理效果,C1+A-3-1+active sludge在72小时CODcr降到83mg.L-1,TSS降到13mg.L-1,色度的去除达到93.6%。  相似文献   

8.
Fenton法深度处理制浆造纸综合废水实验研究   总被引:4,自引:0,他引:4  
采用Fenton法对造纸厂二级处理后出水进行深度处理,探讨了H2O2/Fe2+、H2O2投加量、体系pH值等条件对CODcr和色度去除效果的影响,实验结果表明:生化处理后采用Fenton高级氧化法,可使废水CODcr和色度进一步下降.当体系pH值2~3,H2O2/Fe2+摩尔比为5∶1,30%H2O2投加量为1mL/L时,出水CODcr可降低至50mg/L以下,色度去除率大于80%,可满足更为严格的造纸废水排放标准.  相似文献   

9.
采用"梯级混凝+生物活性炭(BAC)"组合工艺处理棉秆高得率制浆造纸废水二沉池出水,并对该工艺进行了最佳条件的研究。试验结果表明:梯级混凝段,在最佳投药量的基础上,一级混凝对二沉池出水COD和色度的去除率分别为30%和28%。二级混凝对COD和色度的去除率分别为60%和70%;生物活性炭段对COD和色度的去除率分别达到50%和70%。该联合工艺对棉秆高得率制浆造纸废水二沉池出水的处理有效可行,完全满足棉秆制浆造纸回用水的要求。  相似文献   

10.
陶璐 《西南造纸》2003,32(2):38-38
为了建造处理制浆和造纸工厂有色废水车间,使处理后的水作为工厂循环工艺用水,日本环境保护研究所试验了采用脱色菌株处理废水方法。中间试验工厂处理废水方法。中间试验工厂处理废水的流程为:有色废水→生物脱色反应→沉淀槽→连续砂子过滤器→生物→活性炭槽→脱色处理后的水供工厂循环工艺用水,在生物脱色反应器中应几种脱色菌株,用经粉状活性炭涂布表面的颗粒状PVA(聚乙烯醇)作为载体。处理后水的质量:色度1~2,COD7~13mg/L和SS2~4mg/L.这些结果可以满足制浆和造纸工厂工艺用水的质量指标。根据上述试验结果建造的废水处理车间,处…  相似文献   

11.
介绍了壳聚糖及其衍生物涂膜延缓果蔬衰老软化的可能机制,涂膜与果蔬贮藏期间品质、生理关系,常见的果蔬壳聚糖处理的最佳浓度和效果的研究进展,以及壳聚糖及其衍生物作为食品加工助剂的研究和应用.  相似文献   

12.
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.  相似文献   

13.
常用消毒灭菌法及其机理与应用   总被引:3,自引:0,他引:3  
傅金泉 《酿酒科技》1999,(2):97-99,101
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。  相似文献   

14.
本文介绍了壳聚糖及其衍生物涂膜延缓果蔬衰老软化的可能机制,涂膜与果蔬贮藏期间品质、生理关系,常见果蔬壳聚糖处理的最佳浓度和效果的研究进展。最后对壳聚糖及其衍生物在食品的涂膜保鲜方面也做了综述。  相似文献   

15.
The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.  相似文献   

16.
根据GB/T 20000.1-2002<标准化工作指南 第1部分:标准化和相关活动的通用词汇>中的定义,标准是"为了在一定范围内获得最佳秩序,经协商一致制定并由公认机构批准,共同使用的和重复使用的一种规范性文件".  相似文献   

17.
毛霉型低盐速成豆豉工业化生产工艺与设备   总被引:1,自引:0,他引:1  
本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。  相似文献   

18.
蓝莓的营养保健功能及其开发利用   总被引:3,自引:0,他引:3  
蓝莓因营养丰富和具有良好的保健功能而被广泛研究,其不仅富含蛋白质及钙、铁、锌和维生素等微量营养素,而且含有全部必需氨基酸和许多功能因子。草莓具有改善人类营养水平和预防疾病发生的潜在功效,得到了国内外农业及食品科研机构的广泛关注。本文详细的概述了蓝莓的营养价值以及保健功能,同时分析了蓝莓开发利用应关注的问题,并提出了相应的建议。  相似文献   

19.
果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。  相似文献   

20.
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.  相似文献   

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