臭氧冰制备技术及其在食品保鲜中的应用研究进展

臭氧冰相较于臭氧气体和臭氧水具有易存储、半衰期长的优点，存储在冰中的臭氧可随冰的融化缓慢释放，应用于食品中可以达到较长时间持续杀菌保鲜的效果。文章从臭氧制备技术进展出发，介绍了臭氧的产生、臭氧水的制备，阐述了臭氧冰在食品保鲜中的应用，并展望了臭氧冰在食品中的应用前景。     

臭氧轻ECF漂白

介绍了臭氧漂白的发展概况、臭氧高浓漂白和中浓漂白技术、臭氧漂白工艺运行参数和采用臭氧漂白的优点,并指出臭氧轻ECF漂白可能是应对要求日益严格的废水排放标准的首选漂白方案。     

臭氧杀菌对水质的可能影响

介绍了臭氧的理化特性 ,并着重介绍其氧化杀菌特性 ,而且就采用臭氧杀菌后对水质的影响问题以及二次污染问题进行了分析和探讨。结果表明 :(1 )臭氧杀菌使膜(0 .2μm)后水的 COD值平均下降了 30 .2 % ,臭氧投放量由水质的 COD值、p H值、温度等因素决定 ;(2 )经臭氧处理后的水更容易发生二次污染问题。因此 ,臭氧杀菌关键要明确臭氧的投放量。     

超声强化臭氧治理废水的应用研究

超声可以提高臭氧的溶解速度、通过产生更多具有活性的自由基等方式来强化臭氧的氧化能力和提高臭氧利用率,提高污染物的降解速率。文章介绍了超声强化臭氧处理废水的机理,综述了超声强化臭氧氧化技术在水处理方面的研究进展,并指出超声强化臭氧氧化技术存在的一些问题和今后的研究方向。     

臭氧漂白的合理性分析及应用案例

本文介绍了臭氧漂白的优势,主要从臭氧漂白中臭氧的制造成本、化学品消耗以及臭氧漂白所造成的环境负荷等方面进行分析,与传统ECF漂白进行了对比,并根据臭氧漂白在我国的应用实例分析臭氧漂白的竞争优势和应用前景.     

臭氧果蔬保鲜技术的研究

新型保鲜技术的应用是当前果蔬保鲜技术研究的关键问题,本文综述了臭氧的物化性质、毒性和臭氧杀菌剂的优点,以及臭氧在果蔬保鲜中的三大应用效果,同时介绍了臭氧在食品工业中的其他应用。     

臭氧处理对水质二次污染的影响

介绍了臭氧的特性,并就臭氧杀菌后对水质污染的影响进行了分析和探讨。     

臭氧氧化技术处理印染废水研究进展

在介绍臭氧氧化技术处理印染废水原理的基础上,着重阐述了臭氧催化氧化、臭氧-超声、臭氧-紫外和臭氧-微电解联合技术处理印染废水的进展,并探讨了未来印染废水处理的研究方向。     

臭氧深度处理制浆造纸废水的研究进展

本文介绍了臭氧的性质及氧化机理,综述了臭氧氧化法在制浆造纸废水处理中的应用现状,指出了臭氧氧化存在的问题。催化臭氧氧化技术是以载体及其负载活性组分作为催化剂催化臭氧氧化有机污染物的水处理技术,具有良好的催化效果,本文进而对均相催化臭氧氧化技术和非均相催化臭氧氧化技术进行了比较分析,负载型臭氧催化氧化处理制浆造纸废水具有比较广阔的前景。     

臭氧处理对食品淀粉结构及加工特性影响

文章介绍了臭氧化学性质及处理淀粉的方式,阐述了臭氧在改变淀粉分子结构、颗粒特性和加工特性中的作用以及影响臭氧改性淀粉的因素,同时提出了进一步研究建议。     

高浓度臭氧冰的制备影响因素研究

臭氧冰具有保鲜、抗菌功能,并有极长的半衰期,可以保存和运输,但通常情况下制备的臭氧冰中臭氧含量较低,严重影响其应用.利用自制臭氧水发生装置低温条件下制取高浓度臭氧水,探究水温、pH、冻结温度以及制冰模具对臭氧冰中臭氧浓度的影响.结果表明:臭氧水温度为5℃、pH为3、冻结温度为-40℃、制冰模具为4×4 cm包装袋时,臭...     

臭氧在纸浆漂白中的应用

简要介绍臭氧漂白的背景，臭氧的性质，臭氧漂白的机理及其工艺条件。随着臭氧漂白工艺的日趋成熟，臭氧作为TCF漂白中的一种漂白技术，将对造纸工业无氯漂白的发展有重要意义。     

Adjoint sensitivity analysis for a three-dimensional photochemical model: application to Southern California

An adjoint method was used to investigate the sensitivity of peak ozone at selected sites in Southern California to nearly 900 model inputs including surface emissions, reaction rate coefficients, dry deposition velocities, boundary conditions, and initial conditions. Simulations showed large changes in ozone and ozone sensitivities at three sites investigated between summers 1987 and 1997 due to emission reductions. However, only small changes in ozone and ozone sensitivities were predicted between 1997 and 2010. Sensitivities of the differences in ozone between simulations with different emission scenarios were calculated and compared to sensitivities of ozone in each simulation. In some cases, the sensitivities of ozone differences were smaller than those of ozone itself, but in other cases, such as when the sensitivityto NOx emissions changed sign, sensitivities of differences were larger. The adjoint method was most useful for determining when and where model inputs affect, or have the potential to affect, an ozone response. For example, the method was used to plot the spatial distribution of important emission source regions to 1-hour versus 8-hour peak ozone. Changes in the distribution and sign of the adjoint function for emitted species revealed changes in the area of influence of pollutant emissions on peak ozone due to emission controls. The adjoint method provides useful information complementary to that obtained from forward sensitivity analysis methods.     

臭氧技术在食品工业中的应用

综述了臭氧的理化性质，臭氧的产生，测定方法以及臭氧的杀菌消毒能力，同时列举了臭氧在国内外应用于食品工业中的诸多实例。臭氧处理水果蔬菜被证明可以延长其货架期，也可以降解农残。臭氧应用于食品，因其分解速度快，所以在食品中无残留。本文就臭氧在食品工业中的应用加以讨论，以期加速臭氧在食品加工中的应用。     

关于肉类屠宰加工企业臭氧设计的探讨

从臭氧特性入手,阐述了壁挂式臭氧系统、风道式臭氧系统和臭氧站系统的优缺点以及他们各自在肉类屠宰加工企业中的应用。文章还指出了臭氧系统存在的缺点和空气消毒系统的发展方向。     

Effect of gaseous ozone and hot water on microbial and sensory quality of cantaloupe and potential transference of Escherichia coli O157:H7 during cutting

The effect of gaseous ozone and hot water, alone or in combination, on the sensory and microbial quality of cantaloupe melon was investigated. Escherichia coli O157:H7 transmission from the rind to edible melon flesh during cutting practices was also investigated. Four different treatments consisting of hot water (75 degrees C, 1min), gaseous ozone (10,000ppm, 30min), gaseous ozone supplied by carbon monoxide gas and the combination of hot water and gaseous ozone were evaluated. Sensory quality and growth evolution of aerobic mesophilic and psychrotrophic bacteria, coliforms and molds were studied. In general, hot water, gaseous ozone, and the combination of hot water and gaseous ozone were effective in reducing total microbial population. The combination of hot water and gaseous ozone was the most effective treatment to control microbial growth achieving 3.8, 5.1, 2.2 and 2.3log reductions for mesophilic and psychrotrophic bacteria, molds and coliforms, respectively. However no significant differences were observed between gaseous ozone and gaseous ozone supplied by with carbon monoxide gas. There was no evidence of damage in melons treated with hot water, ozone or their combination and they maintained initial texture and aroma. Therefore, the combination of hot water and gaseous ozone may be an efficient and promising treatment for controlling microbial growth and maintaining sensory quality of melons.     

臭氧水稳定性的研究

将臭氧气体直接通到水溶液中制得臭氧水，其中臭氧水浓度用紫外吸收法（经碘量滴定法校正）测定。运用化学动力学方法研究了水质、水温、pH值对臭氧水稳定性的影响，并对用醋酸、柠檬酸等作添加剂来稳定水中的臭氧进行了初步探索。实验结果表明：水质、温度、pH值是影响臭氧水稳定性的重要因素。水质好，臭氧水就稳定，在双蒸水中，臭氧分解很慢；降低溶液的温度，可以增加臭氧水的稳定性；碱性溶液中，臭氧分解相当快，而在酸性溶液中分解反应明显减慢，稳定性大大改善，但酸性过强同样会加速臭氧的分解，使臭氧水的稳定性降低。少量的醋酸、柠檬酸可以大大提高臭氧水的稳定性，就效果而言，醋酸优于柠檬酸。氯化钠几乎未能增强臭氧水的稳定性，添加量大反而会加速臭氧水的分解。     

USE OF OZONE TO INACTIVATE MICROORGANISMS ON LETTUCE

When ozone (1.3 mM) was bubbled for 3 min in a mixture of shredded lettuce and water, counts ofmesophilic andpsychrotrophic bacteria decreased 1.4 and 1.8 log₁₀ cfu/g, respectively. Counts of these microorganisms on lettuce, from a different batch, decreased 3.9 and 4.6 log, respectively, during 5 min of ozone treatment. Shredded lettuce was treated with gaseous ozone, or mixed with aqueous solution of ozone (1:20 w/w) with or without bubbles. For effective delivery of ozone, stirring (low and high speed), sonication or stomaching was applied during the ozonation. Washing the lettuce with water only decreased total count on shredded lettuce by 0.74–1.0 log cfu/g. When lettuce in a treatment chamber was flushed with gaseous ozone, the total count decreased 0.85 log cfu/g, but when vacuum was applied before the ozone flush, the total count decreased 0.96 log cfu/g. Bubbling ozone in water-lettuce mixture while sonicating, high-speed stirring, or before stomaching inactivated 1.4, 1.9 and 1.9 log cfu/g, respectively. In conclusion, bubbling gaseous ozone in water is the most effective ozonation method. Efficient ozone delivery to microorganisms on lettuce requires a combination of ozone bubbling and high-speed stir.     

宁德市大气臭氧污染现状及影响因素

以宁德市蕉城区农机局、市监测站国控监测点2016年1月到2017年7月臭氧8小时监测值为基础,研究臭氧浓度的日变化、月变化趋势及臭氧相关影响因素,结果表明:在高温、低湿、低风速、晴朗无云的情况下,易形成高浓度臭氧;低温、高湿、少日照不利于臭氧的生成。现实情况中可能存在跨区域输送或区域内生成等情况都会导致臭氧污染的生成不易判断。