期刊文献+
共找到2篇文章
< 1 >
每页显示 20 50 100
饮料中的多酚-蛋白质反应及其稳定化处理 被引量:16
1
作者 王志 黄惠华 陈建新 《食品工业科技》 CAS CSCD 北大核心 2002年第12期81-84,共4页
多酚-蛋白质反应是啤酒、葡萄酒和果汁等饮料中产生混浊沉淀的原因,限制了饮料的货架期。本文阐述了混浊反应的机理、影响因素及其稳定化处理。
关键词 饮料 啤酒 多酚-蛋白质反应 稳定化处理 混浊机理
下载PDF
Removal of Turbidity and COD from a Synthetic Water Sample by Coagulation 被引量:2
2
作者 Melina Kotti Androniki Papafilippaki George Stavroulakis 《Journal of Environmental Science and Engineering(A)》 2012年第11期1243-1247,共5页
The main objective of this research was to study the removal of turbidity and COD (chemical oxygen demand) from a synthetic water sample. The water sample was treated chemically by coagulation. Two inorganic coagula... The main objective of this research was to study the removal of turbidity and COD (chemical oxygen demand) from a synthetic water sample. The water sample was treated chemically by coagulation. Two inorganic coagulants were used, ferric chloride and the double salt potassium-aluminium sulphate. The optimum coagulant dosage and working pH were examined. The results for ferric chloride as coagulant showed that the maximum removal efficiency (%) of COD was achieved at pH 6 with a dosage of 100 mg-L-1 and the maximum removal efficiency (%) of turbidity at pH 5 with a dosage of 500 mg.L-1. For double salt, as coagulant, the maximum removal efficiencies (%) of COD and turbidity were achieved at pH 6 with a dosage of 3,500 mg.L-1. An extensive comparison with results from previous studies was also described in this research. 展开更多
关键词 COAGULATION colloidal particles ferric chloride potassium aluminium sulphate water treatment.
下载PDF
上一页 1 下一页 到第
使用帮助 返回顶部