EFFICIENCY OF OXYGEN DEMAND REDUCTION OF SAUERKRAUT BRINE BY OZONE

机译：臭氧降低酸枣皮氧需求的效率。

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Ozone was effective in reducing the chemical oxygen demand (COD) of sauerkraut brine in which lactic acid was the major, oxidizable constituent. The stoichiometry of the lactate-ozone reaction requires a weight ratio of 1.87, or 1.01 in terms of COD. The ratio was found to decrease proportionally with COD, during ozonation.

机译：臭氧可有效降低酸菜盐水的化学需氧量（COD），其中乳酸是主要的可氧化成分。乳酸-臭氧反应的化学计量需要1.87或1.01的重量比，以COD计。发现该比例在臭氧化期间与COD成比例地降低。

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来源
《Proceedings of the Second international symposium on ozone technology》|1975年|694-698|共5页
会议地点 Montreal(CA)
作者
Reginald H. Walter; Ruth M. Sherman;
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作者单位

Department of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, New York 14456, U.S.A.;

Department of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, New York 14456, U.S.A.;

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原文格式 PDF
正文语种 eng
中图分类氧化物和氢氧化物;
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EFFICIENCY OF OXYGEN DEMAND REDUCTION OF SAUERKRAUT BRINE BY OZONE

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