文献类型：期刊文献

英文题名：Removal of phoxim, chlorothalonil and Cr3+ from vegetable using bubble flow

作者：Zhang, B. H.[1];Xu, X.[1];Lu, H.[1];Wang, L.[1];Yang, Q.[1,2]

机构：[1]East China Univ Sci & Technol, Sch Mech & Power Engn, Shanghai 200237, Peoples R China;[2]East China Univ Sci & Technol, Natl Engn Lab Ind Wastewater Treatment, Shanghai 200237, Peoples R China

年份：2021

卷号：291

外文期刊名：JOURNAL OF FOOD ENGINEERING

收录：;EI(收录号：20202708899163);WOS:【SCI-EXPANDED(收录号:WOS:000587313100005)】；

基金：The authors wish to express their sincere gratitude to the National Natural Science Foundation of China (51722806, 21908057).

语种：英文

外文关键词：Microbubble; Micron-sized bubble; Vegetable; Pesticide residue

摘要：The effects of micron-sized bubble flowType A) or microbubble flowType B ) generated with air/ozone, respectively, on the removal of phoxim, chlorothalonil and Cr3+ residues from vegetables were studied in this paper. The removal efficiency of the bubble flow treatment was 2-4 times that of the conventional washing method using water. Ozone Type B showed the best treatment effect, and the residual removal efficiencies of phoxim and chlorothalonil reached 67.7% and 59.4%, respectively. It was also found that the combination of Types A and B cannot further improve the treatment of pesticide residues due to Ostwald ripening. The different performances between Type A and Type B on phoxim and chlorothalonil were caused by the different pesticide formulations. When treated with bubble flow or surfactant linear-Alkylbenzenesulfonic Acid (LAS) alone, the removal efficiency of Cr3+ residues from vegetables was less than 10%, while their synergy could increase the removal efficiency to 25%.