现代食品科技2011，Vol.27Issue(8)：952-955,4.
天然山泉水生产工艺中溴酸盐的生成与控制
Formation and Control of Bromate in Natural Spring Production
吴木生1
作者信息
- 1. 广东鼎湖山泉有限公司,广东肇庆526070
- 折叠
摘要
Abstract
The pre-treatment of source water, bromated-remove by activate carbon and the effects of gas distribution plate aperture of ozone bubble column on ozone mixing and output of BrO3- were investigated. The effect of ozone dosage on the formation of BrO3- and the changes of BrO3- content in bottled water were also studied. Results showed that the pretreatment of water source and activate carbon filtration can effectively remove the content of Br in bottled nature spring and control the formation of BrO3-. The gas distribution plant with small aperture showed better mixing effect than that with large aperture, which could effectively decrease the output of BrO3-. The content of BrO3- increased slowly with the increase of ozone concentration (0-0.4 mg/L). Within the range of 0.4-0.6 mg/L, increase of ozone concentration significantly enhanced the generation of BrO3- The content of BrO3- might increase in 2-4 h after filling. After 12h, no changes in the content of BrO3- was found in the bolted nature spring.关键词
山泉水/溴酸盐/控制Key words
spring/BrO3-/control引用本文复制引用
吴木生..天然山泉水生产工艺中溴酸盐的生成与控制[J].现代食品科技,2011,27(8):952-955,4.
