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微波辅助餐饮废物酸法水解条件研究

陈小翠 张增强 吴浩豪 李红艳

陈小翠, 张增强, 吴浩豪, 李红艳. 微波辅助餐饮废物酸法水解条件研究[J]. 环境科学研究, 2009, 22(2): 254-260.
引用本文: 陈小翠, 张增强, 吴浩豪, 李红艳. 微波辅助餐饮废物酸法水解条件研究[J]. 环境科学研究, 2009, 22(2): 254-260.
CHEN Xiao-cui, ZHANG Zeng-qiang, WU Hao-hao, LI Hong-yan. Microwave-Assisted Acid Hydrolysis of Kitchen Waste to Monosaccharide[J]. Research of Environmental Sciences, 2009, 22(2): 254-260.
Citation: CHEN Xiao-cui, ZHANG Zeng-qiang, WU Hao-hao, LI Hong-yan. Microwave-Assisted Acid Hydrolysis of Kitchen Waste to Monosaccharide[J]. Research of Environmental Sciences, 2009, 22(2): 254-260.

微波辅助餐饮废物酸法水解条件研究

Microwave-Assisted Acid Hydrolysis of Kitchen Waste to Monosaccharide

  • 摘要: 通过单因素试验选取试验因子,根据Box-Benhnken的中心组合试验设计原理,在单因素试验基础上采用三因素三水平的响应面分析法,以水解液吸光度为响应值,对餐饮废物酸法水解条件进行优化.结果表明,水解温度、时间和c(HCl)与水解液吸光度存在显著相关性.餐饮废物酸法水解最佳条件:水解温度为76 ℃,时间13 min和c(HCl)为6.5 mol/L.与常规恒温水浴加热相比,在水解温度和酸浓度恒定的条件下,微波辅助加热可使餐饮废物酸法水解时间缩短约为原来的1/7,且糖液颜色较浅,w(单糖)提高了20.8%.

     

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出版历程
  • 收稿日期:  2008-04-04
  • 修回日期:  2008-07-27
  • 刊出日期:  2009-02-25

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