共查询到19条相似文献,搜索用时 78 毫秒
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造纸废水中有机氯化物毒性的研究进展 总被引:1,自引:0,他引:1
造纸工业是一个投资大,能耗多,污染严重的行业。由于废水中含有多种有机氯化物,对环境构成一定的毒害作用。引起了人们的重视。本文详述了漂白过程中产生的有机氯化的环境影响及其毒性,并提出了防治措施。 相似文献
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介绍了传统漂白工艺过程中产生的有机氯化物的主要种类,分析了漂白废水的厌氧抑制毒性来源,比较了不同的预处理化学工艺降低废水毒性的效果,提出了微生物絮凝剂和高级氧化方法在降低废水毒性的应用前景,最后从可持续发展的角度提出造纸工业应该大力提倡清洁生产漂白工艺,彻底消除造纸行业有机氯化物污染。 相似文献
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简述了含氯漂白废水中有机氯化物的测定分析方法,包括总有机氯的测定,可吸附有机卤素的测定,有机溶剂抽提分析法,中子活化分析法和电位滴定法。 相似文献
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对制浆造纸厂漂白废水中有机氯化物的形成、表征、以及毒性相关性进行了论述,并介绍了降低有机氯化物污染的基本思路与方法,提出了今后在该研究领域需要注意的问题. 相似文献
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电位滴定法测定漂白废水中总有机氯化物的研究 总被引:3,自引:0,他引:3
利用电位滴定法测定漂白废水中的氯离子用银量法简单,终点判断容易,准确度高。以Schoniger燃烧法和电位滴定法测定漂白废水中的总有机氯化物,操作简单、准确度较高、测定时间短且费用低,适于国内纸厂日常检测。 相似文献
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本文以红茶菌发酵液和芒果汁为原料,酿制出红茶菌芒果复合果酒,对其抗氧化性进行测定并建立红茶菌芒果复合果酒发酵动力学模型。对果酒的抗氧化性测定试验表明:总酚含量、DPPH及羟基自由基清除率随发酵时间的变化趋势总体上均呈现出先上升再下降的趋势,在发酵第8 d,均达到最高值,总酚含量、DPPH和羟基自由基清除率分别为799.61 mg/mL、92.50%、86.30%。用SGompertz模型建立了酵母菌生长动力学模型,相关系数R2=0.98;用Boltzmann方程建立了总糖消耗动力学模型,用Logistic模型建立了酒精生成动力学模型,相关系数R2均>0.99,动力学模型的建立实验结果表明实验值和模型预测值的拟合度很高,能很好的反映红茶菌芒果复合果酒在发酵过程中的动力学特征。红茶菌芒果复合酒发酵过程中抗氧化活性呈峰型变化,为红茶菌芒果复合酒发酵提供了参考。 相似文献
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Bactericidal Activity of Aqueous Chlorine and Chlorine Dioxide Solutions in a Fish Model System 总被引:1,自引:0,他引:1
WEI-FANG LIN TUNG-SHI HUANG JOHN A. CORNELL CHENG-MAO LIN CHENG-I WEI 《Journal of food science》1996,61(5):1030-1034
A commercial ClO2-producing solution killed mostly Escherichia coli, Listeria monocytogenes Scott A and its streptomycin-resistant (StrR) strain at 15, 10, and 7.5 ppm, respectively, while aqueous ClO2 and chlorine achieved similar results against the tested strains at 20 and 25 ppm, respectively. Aqueous ClO2 and the commercial solution were more effective than aqueous chlorine in killing StrR-L. monocytogenes inoculated on fish cubes (mangrove snapper) at 3.4 × 103 or 2.4 × 106 CFU/g, as well as in solutions washed off the cubes. Fish cubes treated with aqueous chlorine or ClO2 contained negligible chlorine residues, while the commercial treatment samples contained chlorite and some free and combined available chlorine. 相似文献
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The kinetics of degradation of color was evaluated using a fraction conversion model during thermal treatment of red chilli puree at 60, 70, 80 and 90°C (up to 20 min) and storage of red chilli paste at 5, 25 and 37°C (up to 6 mo). Red chilli puree was subjected to heat treatment at different temperatures in a well-stirred water bath. Test samples were removed from the bath at selected time intervals (0-20 min after come-up), cooled immediately and analysed for color using a Hunterlab colorimeter. Chilli paste was prepared by a standard formulation by adding common salt (8%) and the required volume of citric acid to bring the pH to 4.0. The paste was thermally processed at 85°C for 15 min, filled into glass bottles and stored at selected temperatures for 6 mo. Red chilli color was expressed as a tristimulus combination value (L·a·b) as well as the total color difference (ΔE). The fraction conversion model adequately described the kinetic changes in both color values during thermal treatment of puree and storage of puree. The process activation energies were 24.2 and 24.8 kJ/mol, respectively, for ΔE and L·a·b during the thermal treatment, and during the storage the respective values were 24.1 and 25.0 18;kJ/mol. Up to the end of the 6-mo storage, the paste was microbiologically stable with no major changes in other physico-chemical characteristics. 相似文献
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研究了红麻秆芯碱性H2O2机械浆预处理和磨浆工艺。预处理H2O2用量2%,NaOH用量6%的条件下,磨后浆白度55.6%SBD。经H2O2单段漂白,H2O2用量2.1%时,可漂到66.9%SBD;H2O2用量2.7%时,可漂到70.1%SBD。 相似文献
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利用自制的微波干燥在线测试装置,对酒糟的微波间歇干燥特性进行实验研究,探讨不同微波功率、糟层厚度及间歇比对酒糟湿基含水率、失水速率和温度的影响,得出酒糟微波间歇干燥的失水规律。根据实验数据建立酒糟微波间歇干燥的动力学模型,并对模型进行统计检验。结果表明,经拟合得到酒糟微波间歇干燥的最佳模型为Page模型,拟合方程为:ln (-lnMR)= -3.9977+0.0038P-0.6427H-0.4118R +(1.7216 + 0.0001P +0.0200H-0.0403R) lnt,此方程能够较好地描述酒糟的干燥过程,准确预测各阶段酒糟的含水率和失水速率。 相似文献