Investigation of pH evolution with Cr(VI) removal in electrocoagulation process: Proposing a real-time control strategy
Investigation of pH evolution with Cr(VI) removal in electrocoagulation process: Proposing a real-time control strategy
复制标题
研究电凝聚过程中 Cr(VI) 去除过程中的 pH 变化：提出实时控制策略
DOI：
10.1016/j.cej.2013.11.008
复制
发表时间：
2014-03
影响因子：
15.1
通讯作者：
Xi Mo
中科院分区：
文献类型：
--
作者：
Hai-yin Xu;Zhao-hui Yang;Guang-ming Zeng;Yuan-ling Luo;Jing Huang;Li-ke Wang;Pei-pei Song;Xi Mo
pH值易于监测，广泛应用于实时控制过程。它也是电凝过程中去除Cr（VI）的关键参数。我们建立了溶液初始pH值（pHi）、铬碱度（p[Cr(VI)]）和最终pH值之间关系的理论。也就是说，当p[Cr(VI)] = pHi时，最终pH为中性；当p[Cr(VI)] < pHi时，最终pH为碱性；当p[Cr(VI)] > pHi时，最终pH为酸性。响应面法证实，最终pH值受初始pH值和初始Cr（VI）浓度的影响，而不受电流密度的影响。随后，在上述最终pH条件下，研究了pH演变与Cr（VI）去除的关系。结果表明，当p[Cr(VI)] = phand p[Cr(VI)] < pHi时，可以通过pH演化特征来确定最终pH点。当p[Cr(VI)] > pHi时，Cr（VI）的去除率达到快速。然而，在这种条件下，溶解Cr （III）的主要部分和最终pH的不确定点被观察到。最后，基于pH演化特征，提出了一种处理波动（或稳定）Cr（VI）污染废水的实时控制策略。
The pH value is easily monitored and widely used in real-time control processes. It is also a key parameter in removing Cr(VI) during electrocoagulation. We developed a theory of relations between initial pH (pHi) and chromic alkalinity (p[Cr(VI)]), and the final pH of a solution. That was, when p[Cr(VI)] = pHi, the final pH was neutral; when p[Cr(VI)] < pHi, the final pH was alkaline; and when p[Cr(VI)] > pHi, the final pH was acidic. Response surface methodology confirmed that final pH was influenced by initial pH and initial Cr(VI) concentration rather than by current density. Subsequently, the relationship between pH evolution and Cr(VI) removal was investigated for the aforementioned final pH conditions. Our results suggested that the point of final pH can be detected by the features of pH evolution in case of p[Cr(VI)] = pHiand p[Cr(VI)] < pHi. Rapid Cr (VI) removal rate was achieved when p[Cr(VI)] > pHi. However, the major fraction of dissolved Cr (III) and the uncertain point of final pH were observed in this condition. Finally, we proposed a real-time control strategy for treating fluctuant (or stable) Cr(VI)-contaminated wastewater based on the features of pH evolution.
登录
查看更多内容
影响因子：
3.9
作者：
Jie Zhao;Guofeng Cui;Hong Liu
通讯作者：
Jie Zhao;Guofeng Cui;Hong Liu
影响因子：
15.1
作者：
Jing Huang;Zhao-hui Yang;G. Zeng;Min Ruan;Haiyin Xu;Wan-Chao Gao;Yuan-ling Luo;Huajun Xie
通讯作者：
Jing Huang;Zhao-hui Yang;G. Zeng;Min Ruan;Haiyin Xu;Wan-Chao Gao;Yuan-ling Luo;Huajun Xie
DOI：
--
发表时间：
2011
期刊：
Journal of Anhui Agricultural Sciences
影响因子：
--
作者：
Chen Li-sha
通讯作者：
Chen Li-sha
影响因子：
13.6
作者：
Keshmirizadeh, Elham;Yousefi, Somayeh;Rofouei, Mohammad Kazem
通讯作者：
Rofouei, Mohammad Kazem
DOI：
10.5860/choice.33-6312
发表时间：
1970
期刊：
--
影响因子：
--
作者：
W. Stumm;J. J. Morgan-J.
通讯作者：
W. Stumm;J. J. Morgan-J.