Fenton氧化法去除酱油生产废水中焦糖色素的研究  

Research on the application of Fenton oxidation to remove Caramel color of sauce wastewater

作　　者：孙凯[1] 赵娜[1] 

机构地区：[1]广州市城市规划勘测设计研究院,广州510060

出　　处：《给水排水》2006年第z1期181-183,共3页Water & Wastewater Engineering

摘　　要：着重考察了Fenton试剂对水中焦糖色素降解的影响因素。从试验中得出,这些影响因素包括pH、催化剂的投加方式、催化剂与氧化剂的化学计量数以及反应时间等。Fenton反应中, pH4的条件下处理效果最好,反应进行40min时去除率达到90％。Influence factors of degradation of caramel color of Fenton method were researched in this paper. These Influence factors include pH value, the mode of adding catalyst, weight ratio of catalyst and oxidant, and reaction time. Test results indicated that the best pH value was 4. 0, when reaction time is 40 min, removal rate of Caramel color reached 90%.

关 键 词：焦糖色素 高级氧化 羟基自由基 FENTON试剂 

分 类 号：TU991[建筑科学—市政工程] TU992