臭氧氧化技术在有色金属湿法冶金中的应用研究进展

臭氧是一种氧化性极强、多功能化的绿色氧化剂。本文综述了臭氧氧化技术在有色金属湿法冶金领域的研究进展和应用现状,重点介绍了在贵金属、重金属、稀有金属及轻金属等有色金属湿法冶金领域的应用研究。详细探讨了臭氧的强氧化性对低品位金属矿和难冶金属矿浸出、溶液中低价态金属离子氧化沉淀、溶液净化除杂等方面的作用机理,并对目前面临的问题进行简要叙述,对其在有色金属湿法冶金领域的应用前景进行了展望。     

高浓度臭氧水对巨大芽孢杆菌的杀菌效果及动力学模型

采用新型螺旋切割器作为气液分散装置制备的高浓度臭氧水作为杀菌剂,以年糕等米制品中难以杀灭的巨大芽孢杆菌作为研究对象,分析不同初始浓度、不同温度以及不同pH值的臭氧水对巨大芽孢杆菌的杀菌效果。试验结果表明:初始浓度为10 mg/L,温度为15℃,pH为5,杀菌时间为6 min时,臭氧水对巨大芽孢杆菌的杀菌数值可高达5.63 lg CFU/g。应用Weibull模型、Dose-response模型、一级动力学Linear模型对臭氧水在不同初始浓度下杀菌所得的试验数据进行拟合,并运用独立试验数据验证模型的准确度因素Af、偏移因素Bf、根平均方差RMSE和决定系数R2。通过对这三种模型的拟合参数的比较,结果表明在臭氧水初始浓度低于5 mg/L时适宜使用Weibull模型,在臭氧水初始浓度高于5 mg/L时使用Dose-response模型更合适。     

Indoor boundary layer chemistry modeling

Ozone (O₃) chemistry is thought to dominate the oxidation of indoor surfaces. We consider the hypothesis that reactions taking place within indoor boundary layers result in greater than anticipated hydroxyl radical (OH) deposition rates. We develop models that account for boundary layer mass‐transfer phenomena, O₃‐terpene chemistry and OH formation, removal, and deposition; we solve these analytically and by applying numerical methods. For an O₃‐limonene system, we find that OH flux to a surface with an O₃ reaction probability of 10^?8 is 4.3 × 10^?5 molec/(cm² s) which is about 10 times greater than predicted by a traditional boundary layer theory. At very low air exchange rates the OH surface flux can be as much as 10% of that for O₃. This effect becomes less pronounced for more O₃‐reactive surfaces. Turbulence intensity does not strongly influence the OH concentration gradient except for surfaces with an O₃ reaction probability >10^?4. Although the O₃ flux dominates OH flux under most conditions, OH flux can be responsible for as much as 10% of total oxidant uptake to otherwise low‐reactivity surfaces. Further, OH chemistry differs from that for ozone; therefore, its deposition is important in understanding the chemical evolution of some indoor surfaces and surface films.     

Effects of ozone treatment on pesticide residues in food: a review

In agriculture, pesticide residues have always posed a major safety hazard to human health. With the development of agricultural production and improvements in science and technology, additional methods for degradation of pesticide residues have emerged. Amongst them, ozone treatment recently became a popular method owing to its outstanding technical advantages. This review is an in-depth analysis of the mechanisms by which ozone treatment degrades pesticide residues. The main mechanism involves direct oxidation by oxygen atoms, and indirect oxidation driven by hydroxyl radicals. The effects of ozone treatment on pesticide residues in food with respect to the ozone concentration, duration of ozone treatment, type of food, variety of pesticides, level of pesticide residues and environmental factors have been discussed. Furthermore, the impact of ozone treatment on the quality of food is highlighted. Low levels of ozone result in minor changes to the visual and sensory characteristics of food. In addition, this article discusses several restrictions surrounding the current application of ozone treatment for the degradation of pesticide residues. More specifically, the most crucial issue is the potential toxicity of ozonation byproducts generated by the process, which is also the current focus of research on ozone treatment for the degradation of pesticide residues. After weighing the advantages and disadvantages of ozone treatment, it is recommended as a method of degrading pesticide residues.     

臭氧水对鲜湿面表面金黄色葡萄球菌的杀菌效果及其储藏安全控制研究

目的研究臭氧水对鲜湿面中金黄色葡萄球菌的杀菌作用,及天然抑菌剂对鲜湿面储藏过程中金黄色葡萄球菌的抑制效果。方法臭氧水浓度为0～20 mg/mL,处理温度为20-60℃,处理时间为0～20 min,分析不同条件下臭氧水对鲜湿面表面金黄色葡萄球菌的杀菌效果,后结合ε-聚赖氨酸的添加量范围为0%～0.03%储藏,研究抑菌剂对鲜湿面中金黄色葡萄球菌的抑制效果。结果臭氧水浓度为20 mg/mL,处理温度为60℃,处理时间为15 min时,能对金黄色葡萄球菌产生良好的杀菌效果,该条件下预处理能降低鲜湿面表面的金黄色葡萄球菌至4.3 lgCFU/g,ε-聚赖氨酸的添加量为0.03%时对金黄色葡萄球菌的抑制效果最好。结论降低鲜湿面表面金黄色葡萄球菌的起始值和储藏中添加抑菌剂结合冷链条件能有效的控制金黄色葡萄球菌的数量,在鲜湿面加工业中对金黄色葡萄球菌的控制具有一定的指导意义。     

超重力强化臭氧高级氧化技术的研究进展

臭氧高级氧化技术因其绿色高效、适用性广、操作简便等优势，成为当前水处理领域前沿技术之一，但臭氧在传统反应器内普遍存在吸收效果差，臭氧利用率低等缺陷。旋转填料床（RPB）利用高速旋转的填料产生超重力场，将液体剪切破碎为细小的液膜、液丝或液滴，其较高的相界面积、不断更新的界面以及内部流体的强制湍动，加快了臭氧的传质与分解，该技术对于传质受限的臭氧高级氧化过程的强化有着突出的优势。本文简述了超重力强化臭氧氧化过程的原理，介绍了RPB与O₃、O₃/H₂O₂、O₃/Fenton、O₃/PS（过硫酸盐）、催化臭氧氧化等高级氧化法耦合应用处理有机废水的研究现状，并对超重力技术的优势及技术突破进行了述评，总结了超重力应用臭氧高级氧化技术的潜在经济效益和环境效益，提出功能化填料及大型RPB的开发需求，以期为超重力技术在废水处理领域的拓展应用提供理论基础和技术参考。     

The effects of ozone,ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes

The objective of this research was to investigate and compare the effect of different treatments including gaseous ozone (6-ppm/4-min), ultrasound (450 W/4 min) and coating of shellac, lysozyme–chitosan (L-C) on fresh eggs internal quality during storage for six weeks at ambient temperature. The internal quality attributes such as weight loss (WL), albumen viscosity, Haugh unit (HU), yolk index, total soluble solids, albumen and yolk's pH were monitored. Control groups had the worst HU (50.04), WL (8.35%), albumen pH (9.27) and viscosity (7.72 mPa·s) values after storage. The best interior qualities were obtained by shellac coating [HU (72.37), WL (1.37) and viscosity (30.10 mPa·s)] and sonication (albumen pH: 8.22). Thus, the shellac-coated eggs maintained all the internal quality parameters at the highest values, while the ozone and ultrasound only helped to keep the internal quality and enhance the shelf life of eggs.     

Oxidative enzymes and functional quality of minimally processed grape berries sanitised with ozonated water

Thompson Seedless (TS) and Black (BS) grapes sanitised with 2, 4, 6, 8 mg L^?1 O₃ or NaOCl (100 mg L^?1) were stored 21 days at 5 °C. Ozonated water stimulated the respiration rate, especially after 5 days of storage, and increased superoxide dismutase and catalase activity compared to NaOCl‐sanitised grapes. Total polyphenol content (TPC) was 23–50% higher in TS and 18.5–28% higher in BS samples sanitised with ozonated water. Twofold higher total antioxidant capacity (TAC) was registered in TS at all of the evaluated O₃ doses while the doses of 6 and 8 mg L^?1 increased TAC by 19–30% in BS. The use of ozonated water as a sanitising method, especially at 6 and 8 mg L^?1 doses, improved the functional quality and maintained low microbial counts on fresh‐cut grapes being a good alternative for the industry.     

Combined use of an electrostatic precipitator and a high‐efficiency particulate air filter in building ventilation systems: Effects on cardiorespiratory health indicators in healthy adults

High‐efficiency particulate air (HEPA) filtration in combination with an electrostatic precipitator (ESP) can be a cost‐effective approach to reducing indoor particulate exposure, but ESPs produce ozone. The health effect of combined ESP‐HEPA filtration has not been examined. We conducted an intervention study in 89 volunteers. At baseline, the air‐handling units of offices and residences for all subjects were comprised of coarse, ESP, and HEPA filtration. During the 5‐week long intervention, the subjects were split into 2 groups, 1 with just the ESP removed and the other with both the ESP and HEPA removed. Each subject was measured for cardiopulmonary risk indicators once at baseline, twice during the intervention, and once 2 weeks after baseline conditions were restored. Measured indoor and outdoor PM_2.5 and ozone concentrations, coupled with time‐activity data, were used to calculate exposures. Removal of HEPA filters increased 24‐hour mean PM_2.5 exposure by 38 (95% CI: 31, 45) μg/m³. Removal of ESPs decreased 24‐hour mean ozone exposure by 2.2 (2.0, 2.5) ppb. No biomarkers were significantly associated with HEPA filter removal. In contrast, ESP removal was associated with a ?16.1% (?21.5%, ?10.4%) change in plasma‐soluble P‐selectin and a ?3.0% (?5.1%, ?0.8%) change in systolic blood pressure, suggesting reduced cardiovascular risks.     

二氧化氯和臭氧杀菌处理对菜心贮藏品质的影响

为提高菜心贮藏品质,研究二氧化氯(ClO2)、臭氧(O3)两种杀菌剂对菜心贮藏期间的呼吸强度、丙二醛含量、过氧化物酶活等品质指标变化规律的影响。研究发现,与对照组相比,在贮藏期内ClO2和O3对菜心呼吸的影响是先促进后抑制,二者均使菜心呼吸高峰提前到达,但贮藏中后期(6 d^9 d)杀菌组的呼吸强度低于对照组,ClO2对呼吸的抑制优于O3;ClO2和O3提高了菜心贮藏前期的硬度,贮藏后期ClO2组菜心硬度适中;ClO2降低了菜心a*值,有利于保持菜心的绿色;O3对菜心a*值略有提高,对菜心绿色影响不显著;ClO2和O3促使菜心中丙二醛的累积,但量小难以促衰老;ClO2能稳定维持偏低的过氧化物酶活性,抑制苯丙氨酸解氨酶活性,延缓其木质化和衰老,保持品质。综合分析得出,ClO2更适合杀菌处理菜心,货架期可达12 d,具有潜在的应用前景。