The absorption of sulfur dioxide in simulated flue gas by using liquid-containing membrane was investigated.The process of sulfur dioxide desorption from the absorbent of citrate solution was explored.The influence of...The absorption of sulfur dioxide in simulated flue gas by using liquid-containing membrane was investigated.The process of sulfur dioxide desorption from the absorbent of citrate solution was explored.The influence of the gas-phase,and the liquid-phase on absorption efficiency of sulfur dioxide and the influence of ultrasonic frequency,ultrasonic power and stirring speed on desorption efficiency of sulfur dioxide were examined.The results indicate that the absorption efficiency decreases with increasing flow velocity and sulfur dioxide content in gas-phase,and can be improved by increasing the concentration and the pH value of citrate solution.It is concluded that lower ultrasonic frequency results in a better degassing efficiency.The using of ultrasound in desorbing sulfur dioxide from citrate solution improves the desorbing efficiency in the some conditions,without changing the essence of chemical reaction.展开更多
Absorption of SO2 from a SO2/air mixture with sodium citrate buffer solution was investigated using a rotating packed bed(RPB) in laboratory scale.The effects of operating parameters,such as the rotation speed of RPB,...Absorption of SO2 from a SO2/air mixture with sodium citrate buffer solution was investigated using a rotating packed bed(RPB) in laboratory scale.The effects of operating parameters,such as the rotation speed of RPB,liquid-gas ratio,inlet gas flow rate,inlet concentration of SO2 in flue gas,sodium citrate buffer concentration and initial pH of absorption solution,on the SO2 concentration in the absorption solution or removal efficiency of SO2 were examined.Incremental rate of sulfate radical ions in the absorption solution was also examined.Experimental results indicate that the efficiency of this regenerative process will be improved by using RPB under appropriate operating conditions,and the generation of SO2-4 will be restrained in the process in RPB.展开更多
Hyuganatsu is a typical Japanese citrus with desirous smell and edible albedo. The objectives of this study are to establish a method for softening hyuganatsu peel without heating and a process for making a high press...Hyuganatsu is a typical Japanese citrus with desirous smell and edible albedo. The objectives of this study are to establish a method for softening hyuganatsu peel without heating and a process for making a high pressure-induced （HP-） marmalade and to compare with heat-induced （H-） marmalade and citrus shaddock family marmalade. Firmness of peel was （greatest to least） pressurized at 500 MPa for 30 min, soaked in citric acid solution at pH 2.7 for 24 h, and boiled for 10 min, respectively. The cell walls of flavedo and albedo did not loosen after pressurization. However, after soaking or heating, the middle lamella of albedo separated. When flavedo was soaked at pH 2.7, 9.3% of pectin was extracted. The amount of naringin was the least in hyuganatsu 〈 pummelo 〈 grapefruit）, and juice sacs 〈 flavedo 〈 segment walls 〈 albedo, respectively. Thus, marmalade was processed. Albedo, segment walls and juice sacs of hyuganatsu were homogenized with citric acid solution （pH 2.7） and mixed with sliced flavedo. Then it was soaked for 24 h at pH 2.7. Sucrose was then added （final sugar 50%）, vacuum packed, then pressurized for 30 min at 500 MPa or boiled for 10 min, respectively. There was no significant difference in sensory evaluation between HP- and H-marmalade. However, the color, transparency and total evaluation of HP-marmalade were better than H-marmalade. Consequently, total evaluation of hyuganatsu-HP-marmalade was rated highly. So, hyuganatsu was considered to be more suitable for marmalade because it was more palatable than the others.展开更多
基金Projects(50874087,50978212) supported by the National Natural Science Foundation of China
文摘The absorption of sulfur dioxide in simulated flue gas by using liquid-containing membrane was investigated.The process of sulfur dioxide desorption from the absorbent of citrate solution was explored.The influence of the gas-phase,and the liquid-phase on absorption efficiency of sulfur dioxide and the influence of ultrasonic frequency,ultrasonic power and stirring speed on desorption efficiency of sulfur dioxide were examined.The results indicate that the absorption efficiency decreases with increasing flow velocity and sulfur dioxide content in gas-phase,and can be improved by increasing the concentration and the pH value of citrate solution.It is concluded that lower ultrasonic frequency results in a better degassing efficiency.The using of ultrasound in desorbing sulfur dioxide from citrate solution improves the desorbing efficiency in the some conditions,without changing the essence of chemical reaction.
基金Supported by the National Natural Science Foundation of China （20572128）
文摘Absorption of SO2 from a SO2/air mixture with sodium citrate buffer solution was investigated using a rotating packed bed(RPB) in laboratory scale.The effects of operating parameters,such as the rotation speed of RPB,liquid-gas ratio,inlet gas flow rate,inlet concentration of SO2 in flue gas,sodium citrate buffer concentration and initial pH of absorption solution,on the SO2 concentration in the absorption solution or removal efficiency of SO2 were examined.Incremental rate of sulfate radical ions in the absorption solution was also examined.Experimental results indicate that the efficiency of this regenerative process will be improved by using RPB under appropriate operating conditions,and the generation of SO2-4 will be restrained in the process in RPB.
文摘Hyuganatsu is a typical Japanese citrus with desirous smell and edible albedo. The objectives of this study are to establish a method for softening hyuganatsu peel without heating and a process for making a high pressure-induced （HP-） marmalade and to compare with heat-induced （H-） marmalade and citrus shaddock family marmalade. Firmness of peel was （greatest to least） pressurized at 500 MPa for 30 min, soaked in citric acid solution at pH 2.7 for 24 h, and boiled for 10 min, respectively. The cell walls of flavedo and albedo did not loosen after pressurization. However, after soaking or heating, the middle lamella of albedo separated. When flavedo was soaked at pH 2.7, 9.3% of pectin was extracted. The amount of naringin was the least in hyuganatsu 〈 pummelo 〈 grapefruit）, and juice sacs 〈 flavedo 〈 segment walls 〈 albedo, respectively. Thus, marmalade was processed. Albedo, segment walls and juice sacs of hyuganatsu were homogenized with citric acid solution （pH 2.7） and mixed with sliced flavedo. Then it was soaked for 24 h at pH 2.7. Sucrose was then added （final sugar 50%）, vacuum packed, then pressurized for 30 min at 500 MPa or boiled for 10 min, respectively. There was no significant difference in sensory evaluation between HP- and H-marmalade. However, the color, transparency and total evaluation of HP-marmalade were better than H-marmalade. Consequently, total evaluation of hyuganatsu-HP-marmalade was rated highly. So, hyuganatsu was considered to be more suitable for marmalade because it was more palatable than the others.
