Sudden Decrease of the Dissolved Ozone Concentration in Sprays: A Mass Transfer Phenomenon?-Reference-Cited by-同舟云学术

Sudden Decrease of the Dissolved Ozone Concentration in Sprays: A Mass Transfer Phenomenon?

Published:2020-07-23 Issue:33 Volume:59 Page:14914-14924
ISSN:0888-5885
Container-title:Industrial & Engineering Chemistry Research
language:en
Short-container-title:Ind. Eng. Chem. Res.

Author:

Canado Axel¹,Tournois Marine²,Pages Marielle³⁴,Roustan Michel²,Remus-Borel Wilfried⁵,Dietrich Nicolas²^ORCID,Violleau Frédéric¹⁴,Hébrard Gilles²

Affiliation:

1. Laboratoire de Chimie Agro-industrielle LCA, Université de Toulouse, INRAE, INP-PURPAN, 31030 Toulouse, France

2. Toulouse Biotechnology Institute TBI, CNRS, INRAE, INSA, Université de Toulouse, 135 Avenue de Rangueil, 31077 Toulouse Cedex 4, France

3. Physiologie, Pathologie et Génétique Végétales (PPGV), Université de Toulouse, INP-PURPAN, 31030 Toulouse, France

4. Plateforme TOAsT, Université de Toulouse, INP-PURPAN, 31000 Toulouse, France

5. Belchim Crop Protection France, Parc Tertiaire de Bois Dieu, 3 Allée des Chevreuils, 69380 Lissieu, France

Funder

French state - ?Programme d?Investissements d?Avenir"

Publisher

American Chemical Society (ACS)

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.iecr.0c03216

Reference39 articles.

1. Ozone in Food Processing

2. The Royal Society, Ground-level Ozone in the 21st Century: Future Trends, Impacts and Policy Implications, 2008. http://www.royalsociety.org/Ground-level-ozone-in-the-21st-century-future-trends-impacts-and-policy-implications-/.

3. Physical absorption of volatile organic compounds by spraying emulsion in a spray tower: Experiments and modelling

4. Baig, S.; Mouchet, P. Oxydation et réduction appliquées au traitement de l’eau: Principes généraux; Techniques de l’ingénieur: Paris, 2010; p w2702.

5. Ozone decomposition

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