活性炭催化臭氧处理造纸废水去除COD_(Cr)效果好

本刊讯华南理工大学造纸与污染控制国家工程研究中心马黎明等人用活性炭催化臭氧氧化法处理生化后造纸废水,研究了pH值、活性炭加入量和活性炭回用次数对废水COD和色度的去除效果以及活性炭催化臭氧氧化过程对废水可生化性的改善。     

活性炭催化臭氧处理造纸废水

华南理工大学造纸与污染控制国家工程研究中心马黎明等人用活性炭催化臭氧氧化法处理生化后的造纸废水,研究了pH值、活性炭加入量和活性炭回用次数对废水COD和色度的去除效果以及活性炭催化臭氧氧化过程对废水可生化性的影响。     

过氧化氢/臭氧-曝气生物滤池深度处理造纸废水生化出水

本研究采用过氧化氢/臭氧-曝气生物滤池组合工艺处理造纸废水生化出水,通过实验确定了优化操作参数,并对组合工艺的处理性能进行了探究。结果表明,组合工艺的优化操作条件为：pH值（7.3~8.4）、过氧化氢/臭氧投加量=113/60 mg/mg、氧化时间25 min、曝气生物滤池水力停留时间2.5 h、曝气生物滤池气水比3∶1。在优化操作条件下,过氧化氢/臭氧氧化后废水的生物处理适宜性显著提高;废水经组合工艺处理后,出水COD_Cr<20 mg/L、色度<10倍,达到企业废水回用水质要求。     

活性炭催化臭氧处理造纸废水的实验研究

用活性炭催化臭氧氧化法处理生化后造纸废水,研究了pH值、活性炭加入量和活性炭回用次数对废水COD和色度的去除效果以及活性炭催化臭氧氧化过程对废水可生化性的改善。结果表明,pH值为7.98,活性炭加入量1g,臭氧化反应12min时,CODCr和色度去除率达到40.2%和91.6%,比单独臭氧氧化处理分别提高了7.6%和7.0%,BOD5/CODCr比值由单独臭氧化过程的0.14提高到0.26,可生化性得到明显改善。回用两次的活性炭参与臭氧化反应12min,废水CODCr去除率为35.4%,去除效果较好。催化臭氧化反应前后活性炭的红外谱图表明其表面吸附有大量有机降解物。     

棉织物活性染料染色后的皂洗酶处理

纯棉梭织物经活性深红RE-287、活性黑RE-280和活性特深艳蓝ED-R染色后,采用皂洗酶取代传统的皂洗工艺进行处理,探讨皂洗酶用量、温度及处理时间对染色质量的影响。结果表明,皂洗酶用量在0.3～0.4 g/L、温度70～80℃、时间20 min条件下可获得理想的效果。与传统皂洗工艺相比,皂洗酶处理工艺可省去皂洗后的热水洗,染色织物皂洗沾色牢度可提高0.5级,湿摩擦色牢度可提高0.5～1级,同时显著降低废水的色度。     

生物酶在全棉毛巾上的应用

酒店用全棉本色毛巾和染色毛巾采用生物酶进行前处理和染色后皂洗处理.对比生物酶工艺与正常工艺对毛巾质量的影响.结果表明:在合适的温度、用量、时间和pH等条件下,生物酶工艺保证了毛巾的染色性能和吸水性,毛巾的强力保留率提高、失重率下降,毛巾洗涤后起毛起球数量下降,产生的废水COD下降,深色毛巾皂洗时可节省2道高温皂洗.该工...     

亚麻浆新型ZEMP漂白工艺研究

以亚麻浆为原料,对其进行ZEMP(臭氧、碱处理、M助剂脱木素、过氧化氢)的漂白研究,探讨了漂白过程洗涤水循环回用对纸浆漂白性能和废水污染负荷的影响,比较了4种不同漂白工艺流程(ZEMP、CED、OZED、OPZP)的漂白结果和废水污染负荷。结果表明,ZEMP为亚麻浆的最佳漂白工艺流程。采用ZEMP漂白工艺对亚麻浆进行漂白,且洗涤水循环回用,不仅可以得到漂白性能良好的纸浆,且漂白后废水的COD_(Cr)、BOD_5和色度均较低。     

臭氧预氧化-BAF深度处理造纸废水

采用臭氧预氧化-BAF工艺对某钞票纸厂废水进行深度处理.结果表明,臭氧预氧化处理能提高废水的可生化性,废水经臭氧颅氧化-BAF工艺处理后(臭氧用量100 mg/L.臭氧与废水接触时间5 min,BAF水力停留时间2.0 h)出水CODcr浓度约40 mg/L,色度几乎完全去除,能够达到较高的废水排放标准或作为中水回收利用.     

臭氧处理对造纸废水COD和色度去除效果的研究

本论文针对造纸废水可生化降解性差,二级生物处理废水浓度较高的问题,采用臭氧处理造纸废水二级生化处理出水,研究臭氧处理对造纸废水COD、色度和生化降解性的影响。实验结果表明,臭氧处理可有效降低造纸废水的COD和色度,并改善废水的生化降解性。在pH为9、臭氧浓度21 mg/L、温度30℃、反应时间25min和废水初始COD浓度148 mg/L的条件下,臭氧对造纸废水COD和色度的去除率分别为56.9%和90%,同时臭氧处理后废水可生化降解性得到有效改善,有利于提高后续生物处理的效果。     

臭氧预氧化-BAF深度处理造纸废水

采用臭氧预氧化-BAF工艺对某钞票纸厂废水进行深度处理.结果表明,臭氧预氧化处理能提高废水的可生化性,废水经臭氧预氧化-BAF工艺处理后(臭氧用量100 mg/L,臭氧与废水接触时间5 min,BAF水力停留时间2.0h)出水CODCr浓度约40 mg/L,色度几乎完全去除,能够达到较高的废水排放标准或作为中水回收利用.     

Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp (Hypophthalmichthys nobilis)

Two manners of ozone treatment (washing with ozonized water and ozone-flotation) were selected to remove the geosmin in the fish muscle from bighead carp. A total of 42.09%–54.28% and 42.78%–69.19% geosmin in fish muscle could be eliminated by ozone water and ozone-flotation washing for 5–20 min, respectively. Treatment with ozone of an appropriate condition significantly increased the salt-extractable protein, Ca^2 +-ATPase activity, total sulfhydryl and active sulfhydryl contents, carbonyl content of the myofibrillar protein, and gel strength without improving PV and TBA values too much. No apparent changes in the protein distribution and no new patterns appeared in SDS-PAGE after the ozone water treatment. The results indicate that ozone water treatment is a prospectively mild oxidation protocol than ozone flotation to enhance the physicochemical properties of fish protein from bighead carp as well as to eliminate muddy flavours.Industrial relevanceOzonation has been used for years to disinfect water for drinking purposes in Europe. A number of other commercial uses have been found for ozone including disinfection of bottled water, swimming pools, prevention of fouling of cooling towers, and wastewater treatment. Ozone use may have many advantages in the food industry. There are suggested applications of ozone in the food industry such as food surface hygiene, sanitation of food plant equipment, reuse of waste water, and lowering of the biological oxygen demand (BOD) and chemical oxygen demand (COD) of food plant waste.Ozone is a strong oxidant that also has decolorizing and deodorizing effects, and thus offers many advantages in the food industry, and has been traditionally used in freshwater aquaculture systems in the treatment of fish, disinfection of eggs, sterilization of water to improve the water quality, and decomposition of odorous compounds in natural water in addition to its applications for improving the sensory quality and shelf life of fish. Since 1920, scientists have attempted to exploit the wide-range disinfection characteristics of ozone to slow the decomposition for improving the safety of fishing products. A number of commercial uses have been found for ozone, including the disinfection and preservation of aquatic products. In the United States, ozone received Generally Recognized as Safe (GRAS) classification in 1997, and in 2001, the FDA officially approved ozone for use in the food industry and for direct contact with food products, including fish, meat, and poultry. Ozone has continued to gain momentum in the food processing industry as the safest, most cost-effective, and a chemical-free way of dealing with food safety management.     

漂白硫酸盐苇浆制浆废水的处理

讨论了漂白硫酸盐苇浆厂制浆黑液和中段废水的实验室处理结果,设计了芦苇BKP制浆废水的处理工艺流程和装置,并重点讨论了各处理段的运行参数和运行结果,BKP苇浆蒸煮黑液首先经厌氧和酸析木素处理,然后再与制浆中段水按工厂排放比例混合,混合废水经活性污泥法处理后,可达到国家标准排放。     

Assessment of the use of ozone for cleaning fatty soils in the food industry

The development of safe, efficient and environmentally compatible detergent formulas is an important issue for the food industry in order to ensure adequate levels of quality and safety, while saving energy and time. In this work we have evaluated the capacity of ozone, a strong oxidant declared as a GRAS additive, to remove greasy stains from hard surfaces. Firstly we studied the effect of ozone on a model alimentary fat, pork lard, and several detergent components: three surfactants, and a lipase. Finally washing experiments where conducted in a continuous flow device which simulates an industrial clean-in-place system, in order to establish a suitable strategy for cleaning processes involving ozone. Ozonation of pork lard in aqueous medium led to the formation of surface active molecules, presumably fatty acids, which resulted in a slight but significant improvement of washing performance compared to that of water. The three surfactants tested retained all or part of their surface activity for short ozonation times, and the inclusion of ozone did not affect their washing efficiency significantly, even under alkaline conditions. Conversely enzyme residues were readily deactivated by rinsing with ozonated water, which helps to prevent food contamination.     

环保型牛仔加工技术概述

本文主要阐述了让牛仔生产加工更环保的新型技术,涵盖牛仔的后整理工序和成衣水洗工序,涉及丝光碱回收技术、印染废水的资源化利用、泡沫技术、臭氧水洗、低浴比水洗、全酶法水洗和激光雕花技术。     

Effect of alfalfa seed washing on the organic carbon concentration in chlorinated and ozonated water

The bioassays assimilable organic carbon (AOC) and coliform growth response are better indexes than biological oxygen demand to determine water quality and water's ability to support the growth of bacteria. Ozonated (5 mg/liter) and chlorinated tap water were used to wash alfalfa seeds for 30 min. After washing in the ozonated tap water, the AOC concentration increased 25-fold, whereas the dissolved ozone decreased to undetectable levels. The AOC levels for the chlorinated water after washing the seeds also increased. These increases are due to ozone's strong oxidizing ability to break down refractory, large-molecular-weight compounds, forming smaller ones, which are readily used as nutrient sources for microorganisms. This same phenomenon was observed when using ozone in the treatment of drinking water. The AOC value increased from 1,176 to 1,758 micrograms C-eq/liter after the reconditioned wastewater was ozonated. When the ozonated wastewater was inoculated with Salmonella serotypes, the cells survived and increased generation times were observed. The increased nutrients would now become more readily available to any pathogenic microorganisms located on alfalfa seed surface as seen with the increase in the inoculated levels of Salmonella in the ozonated wastewater. If the washing process using ozonated water is not followed by the recommended hypochlorite treatment or continually purged with ozone, pathogen growth is still possible.     

Use of ozone in a lettuce‐washing process: an industrial trial

Bacteria such as Escherichia coli and Salmonella spp. may cause serious problems for the quality maintenance of pre‐packaged lettuces. The aim of this study was to evaluate the bactericidal effect of ozonated water in the washing of iceberg lettuce. For this purpose an ozone generator was integrated into a commercial lettuce‐washing facility. Lettuce samples were removed from this process and analysed for mesophilic total viable count (TVC), E. coli, Salmonella spp., vitamin C and sugar content. The analyses were carried out either directly after washing or at the end of best‐before date (BBD), in which lettuces were stored at 4 °C for 6 days. Water samples were analysed for total organic carbon (TOC) content and pH. Through the addition of ozone to the wash water the quality of lettuce during storage time was unaffected while there was only a limited observed decrease in populations of microorganisms. Copyright © 2007 Society of Chemical Industry     

臭氧在果蔬加工中的应用

本文对臭氧的特性、杀菌作用机理和特点及其在果蔬清洗、生产用水的回收及其贮藏中的应用进行了综述。     

电解臭氧水对鲜切莲藕低温贮藏品质变化的影响

分析了电解臭氧水处理对鲜切莲藕冷藏过程中微生物菌落总数、失重率、总酸和可溶性固形物含量、硬度、色泽等品质指标的影响。结果表明,臭氧水处理能有效抑制莲藕菌落总数和失重率的增加,冷藏至第12天时分别为对照组的37.84%,52.54%;臭氧水处理对莲藕初始有机酸有一定破坏作用,但能明显减缓莲藕总酸含量的下降速率;贮藏过程中莲藕可溶固形物含量先增加后降低,硬度逐渐降低,臭氧水处理能有效减缓其下降速率。此外,臭氧水处理对莲藕初始色泽有一定改善作用,但无法有效抑制莲藕样品的褐变速率。     

活性氧在造纸废水处理中的应用

本文阐述了活性氧的性质、活性氧的生产方法、活性氧在造纸废水处理中的应用，并提出了用活性氧处理造纸废水的流程。     

Sanitation of fresh-cut endive lettuce by plasma processed tap water (PPtW) – Up-scaling to industrial level

The decontamination and sanitation methods currently used are mainly antimicrobial ineffective, generate high costs with a high consumption of water and chemicals (additives). As an alternative, non-thermal plasma at atmospheric pressure could be a versatile tool. Therefore, a pilot-scaled set-up based on a microwave-plasma source that generates plasma processed air (PPA), a gaseous mixture which contains manifold RNS-based chemical compounds gaining, among others, the antimicrobial effectivity of that mixture. The PPA was introduced to a water-processing device (WPD) to enrich tap water. By this way, plasma processed tap water (PPtW), which can be applied for the decontamination of packaging material, fresh produce and processing equipment, was generated. This is a new and innovative method for the generation of antimicrobial active plasma processed water. In our experiments, the native contamination of fresh-cut lettuce treated with PPtW in a common washing process and the microbial load of the washing water itself was investigated. Different treatment scenarios showed the influence of PPtW to the fresh-cut lettuce and the washing water as well as the hygienic problems of recontamination during the washing process. The characteristics of plasma and its generated cocktail of long living chemical compounds in air and in water leading to a significant bacterial inactivation and offering a wide range of possible applications.Industrial relevanceThe safety, quality and shelf life of freshly cut vegetables greatly depend on the microbial load, especially with phyto and human pathogens, of the produce as well as the hygienic design of production device and good handling and production practice. This study shows that the application of PPW/PPtW, as a promising non-thermal sanitation technology, enables the inactivation of native contamination on fresh-cut lettuce in industrial relevant level. It further describes the impact of the necessity of hygienic environment during production to avoid cross- and re-contamination. The results contribute to the understanding and product-specificity of PPW-induced effects on safety, quality and shelf life of fresh cut lettuce and could be a basis for a possible industrial implementation and complement of common technologies.