摘要
概述红霉素生产中发酵尾气苦涩气味的产生,介绍利用臭氧在UV光子照射下产生羟基自由基,对导致红霉素发酵尾气恶臭的有机挥发物VOC进行氧化的工艺过程、机理,将发酵尾气中有机挥发物VOC氧化为二氧化碳和水,消除了其苦涩气味,达到无污染排放的目的。
The phenomenon of appearance of bitter odor in tail gas from fermentation was described in this article. Under UV irradiation, ozone is used to create hydroxyl free radicals, which leads to the oxidation of exhaust rotten organic volatile VOC from erythromycin fermentation. The process and mechanism of this method were introduced. After exhaust rotten organic volatile VOC in the tail gas from fermentation is oxidized into carbon oxide and water, the bitter odor is eliminated, and the objective of non-pollution emission is reached.
出处
《医药工程设计》
2013年第4期32-34,共3页
Pharmaceutical Engineering Design
关键词
红霉素
发酵尾气
苦涩气味
臭氧
羟基自由基
工艺过程
机理
erythromycin
tail gas from fermentation
bitter odor
ozone
hydroxyl radicals
process
mechanism
