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Study on Demulsification Methods for Oil-Water Separation of Restaurant Wastewater
Author(s): CAO Shuhan, CHEN Ligong, LIU Xianjie, XIANG Shuo, YANG Zuo
Pages: 13-
16,22
Year: 2013
Issue:
4
Journal: Environmental Protection Science
Keyword: Restaurant Wastewater; Demulsification Separation; Mechanical Process; Physicochemical Method;
Abstract: 餐饮废水中乳化油的分离处理一直是一个技术难题,文章分别采用物理机械方法和物理化学方法对餐饮废水进行了破乳化研究.通过对比试验结果和分析破乳机理,总结出各方法不同的破乳特点.结果表明,温度越高分离效果越好,但在实际应用中,保持在50~60℃即可.低功率的超声波可以促进破乳效果,但超过30W,又会使溶液发生乳化反应.小分子醇类的加量越多,破乳化作用越强;醇类单链越长,分离效果越好.加入无机盐,在一定程度上可以加快破乳化速度,但效果并不明显.
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