研究了水力空化技术对罗丹明B的降解,首次引入二氧化氯强化降解的效果。研究表明,入口压力、空化时间、多孔板开孔率以及二氧化氯浓度对罗丹明B降解率存在显著影响。在水力空化强化二氧化氯处理工艺中,罗丹明B的降解率是单独水力空化的3.9倍,是单独使用二氧化氯的2.3倍;并引入动力学,表明单独水力空化、单独二氧化氯、水力空化强化二氧化氯三种工艺符合拟一级反应动力学,且水力空化强化二氧化氯降解罗丹明B溶液时,两种工艺存在协同效应。%In the corrent work ,the degradation of Rhodamine B was investigated using hydrodynamic cavitation operated individually and combination with oxidizing agent chlorine dioxide for the first time .The results showed that inlet pressure , cavitation time , opening rate of orifice plates and chlorine dioxide concentration had great effect on the extent of degradation .Combination hydrodynamic cavitation with chlorine dioxide for the degradation of Rho-damine B was 3.9 times more than that using hydrodynamic cavitation alone , and 2.3 times more than that only using of chlorine dioxide .The kinetics w as also studied .Depending on obtained results , it was proved that the three process followed pseudo-first order kinetics .And in the precess of combination of Hydrodynamic cavitation with chlorine dioxide , they existed synergistic effect .
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机译:Untersuchung zur konzentrationsentwicklung in der ernahrungsindustirie in Deutschland。 Ernährungsindustrie(ohneGetränkeindustrie)insgesamt(N.I.C.E。20B)。Herstellung von Fleischkonserven(N.I.C.E.201)。 Herstellung von Obst-undGemüsekonserven(N.I.C.E.203)。Herstellung von Fischkonserven(N.I.C.E.204)=关于德国食品工业集中发展的研究。食品工业(不包括饮料)总计(NICE 20B)。罐头肉的生产(N.I.C.E 201)。水果和蔬菜蜜饯的制造(N.I.C.E.203)。鱼类罐头的制造(N.I.C.E. 204)