Ultrasound (US)-induced cavitation is an effective way in oxidizing organic contaminants in wastewater either as the independent operation unit or in combination with other oxidation methods. In this paper, black liqu...Ultrasound (US)-induced cavitation is an effective way in oxidizing organic contaminants in wastewater either as the independent operation unit or in combination with other oxidation methods. In this paper, black liquor and filtrate after acidifying and settling were sonicated. The effect of working parameters on ultrasonic degradation of black liquor, such as different combination methods, frequency, power supply, initial concentration, pH, duration time, ionic strength and catalyst were studied. The results were as follows: (1) At the conditions of 40kHz, 100W, 4h, pH at 6 and temperature 30?℃, utilizing US/US-H2O2/US-Fenton, weak-orange filtrate turned to colloid with the increase of time and little sediment produced after settling. Especially filtrate came to be milk white collides and upper water approached to nearly achromatic by US-Fenton. Compared with the US, US-H2O2/US-Fenton COD (Chemical oxidation demand) removal ratio can increase 15%, 30% respectively. Because of more hydroxyl radicals produced in the reaction process; (2) At the condition of 100W and 4h, the degradation efficiency of black liquor was better at 40kHz over at 20kHz. Moreover black liquor can be biodegraded easily. Those based on that the big molecule of contaminants in aqueous solution can be changed into the little molecule with ultrasound (3) At the condition of 40kHz and 4h, the COD removal ratio of black liquor was more higher at 60W than at 80W, while the removal ratio of COD at 60W was nearly close to the ratio at 100W; (4) The initial concentration of black liquor influenced the effect of sonochemical degradation; (5) The variation of pH had no effect on degradation; (6) The longer the duration time, the greater the removal ratio of COD. But this ratio increased slowly after 4h; (7) Adding 0.2g/L NaCl to change the ionic strength of the black liquor, the COD removal ratio can increase 10%; (8) The degradation rates increased by the coexistent catalysts of TiO2, Co2+ and Ag+.展开更多
The determination of Luzhou-flavor liquor ages is carried out by three-dimensional fluorescence spectroscopy combined with non-negative matrix factorization(NMF). 37 samples of aged liquors with weighted ages of 15, 2...The determination of Luzhou-flavor liquor ages is carried out by three-dimensional fluorescence spectroscopy combined with non-negative matrix factorization(NMF). 37 samples of aged liquors with weighted ages of 15, 20 and 25 years were prepared by blending three Luzhou-flavor original base liquors with storage ages of 10, 20 and 30 years in different proportions. The fluorescence spectra of the samples were measured, and then factorized into basis matrix and coefficients matrix by multiplicative iterative NMF. The fluorescence spectra, reconstructed from the basis matrix, are similar to the original spectra. The coefficients matrix is taken as the input of support vector machine(SVM) to establish a prediction model for the determination of liquor ages. Compared with the principal component analysis, the prediction model based on SVM has a predicted accuracy better than 91.7%. This method can provide helps for the market supervision on the aged liquors.展开更多
本文研究了酸性亚硫酸盐(sulfite pretreatment to overcome recalcitrance of lignocelluloses,简称SPORL)预处理后固体、液体单独发酵以及固液混合发酵的可行性,并分别对主要糖组分和整体工艺过程进行了质量衡算和能量效率的评价。研...本文研究了酸性亚硫酸盐(sulfite pretreatment to overcome recalcitrance of lignocelluloses,简称SPORL)预处理后固体、液体单独发酵以及固液混合发酵的可行性,并分别对主要糖组分和整体工艺过程进行了质量衡算和能量效率的评价。研究结果表明,SPORL预处理所得固体较易被酶水解和发酵,整体发酵效率为56%;而未经脱毒处理的预处理液不能单独进行发酵。将5g预处理后的固体物质在50mL醋酸缓冲液中酶水解48h后,再加入24mL的预处理液,发酵72h;则基于预处理后固体中葡聚糖和预处理液中可发酵糖的发酵效率为65%,整体工艺的能量效率为120%。从而说明,固液混合发酵的方式较为可行,这将为预处理液的利用开辟新的方向。展开更多
文摘Ultrasound (US)-induced cavitation is an effective way in oxidizing organic contaminants in wastewater either as the independent operation unit or in combination with other oxidation methods. In this paper, black liquor and filtrate after acidifying and settling were sonicated. The effect of working parameters on ultrasonic degradation of black liquor, such as different combination methods, frequency, power supply, initial concentration, pH, duration time, ionic strength and catalyst were studied. The results were as follows: (1) At the conditions of 40kHz, 100W, 4h, pH at 6 and temperature 30?℃, utilizing US/US-H2O2/US-Fenton, weak-orange filtrate turned to colloid with the increase of time and little sediment produced after settling. Especially filtrate came to be milk white collides and upper water approached to nearly achromatic by US-Fenton. Compared with the US, US-H2O2/US-Fenton COD (Chemical oxidation demand) removal ratio can increase 15%, 30% respectively. Because of more hydroxyl radicals produced in the reaction process; (2) At the condition of 100W and 4h, the degradation efficiency of black liquor was better at 40kHz over at 20kHz. Moreover black liquor can be biodegraded easily. Those based on that the big molecule of contaminants in aqueous solution can be changed into the little molecule with ultrasound (3) At the condition of 40kHz and 4h, the COD removal ratio of black liquor was more higher at 60W than at 80W, while the removal ratio of COD at 60W was nearly close to the ratio at 100W; (4) The initial concentration of black liquor influenced the effect of sonochemical degradation; (5) The variation of pH had no effect on degradation; (6) The longer the duration time, the greater the removal ratio of COD. But this ratio increased slowly after 4h; (7) Adding 0.2g/L NaCl to change the ionic strength of the black liquor, the COD removal ratio can increase 10%; (8) The degradation rates increased by the coexistent catalysts of TiO2, Co2+ and Ag+.
基金supported by the National Natural Science Foundation of China(No.61378037)the Fundamental Research Funds for the Central Universities(Nos.JUSRP51628B and 1142050205180920)the National First-class Discipline Program of Food Science and Technology(No.JUFSTR20180302)
文摘The determination of Luzhou-flavor liquor ages is carried out by three-dimensional fluorescence spectroscopy combined with non-negative matrix factorization(NMF). 37 samples of aged liquors with weighted ages of 15, 20 and 25 years were prepared by blending three Luzhou-flavor original base liquors with storage ages of 10, 20 and 30 years in different proportions. The fluorescence spectra of the samples were measured, and then factorized into basis matrix and coefficients matrix by multiplicative iterative NMF. The fluorescence spectra, reconstructed from the basis matrix, are similar to the original spectra. The coefficients matrix is taken as the input of support vector machine(SVM) to establish a prediction model for the determination of liquor ages. Compared with the principal component analysis, the prediction model based on SVM has a predicted accuracy better than 91.7%. This method can provide helps for the market supervision on the aged liquors.
文摘本文研究了酸性亚硫酸盐(sulfite pretreatment to overcome recalcitrance of lignocelluloses,简称SPORL)预处理后固体、液体单独发酵以及固液混合发酵的可行性,并分别对主要糖组分和整体工艺过程进行了质量衡算和能量效率的评价。研究结果表明,SPORL预处理所得固体较易被酶水解和发酵,整体发酵效率为56%;而未经脱毒处理的预处理液不能单独进行发酵。将5g预处理后的固体物质在50mL醋酸缓冲液中酶水解48h后,再加入24mL的预处理液,发酵72h;则基于预处理后固体中葡聚糖和预处理液中可发酵糖的发酵效率为65%,整体工艺的能量效率为120%。从而说明,固液混合发酵的方式较为可行,这将为预处理液的利用开辟新的方向。
