article وصول مفتوح

Hard water can be softened by atomization

  • Food Science and Technology Research
  • Karger Publishers
Research footprint

At a glance

الاستشهادات
1
المراجع
17
Comments
0
Paper overview

Abstract

Hard water is softened because its use in everyday life can cause various problems in the living environment. However, existing water-softening methods have a number of drawbacks. Here we examined a new water-softening method involving atomization. Three concentrations of calcium-based synthetic hard water and a commercial natural hard water were prepared. Each hard water was sprayed into the atmosphere at 1 MPa from an atomization nozzle and then collected. Part of the collected water was recirculated, and the atomization treatment was continued. After the treatment, a white precipitate and fine bubbles were generated, the Ca2+ concentration and electrical conductivity decreased, and the pH increased. Then over time, the white precipitate increased slowly and the Ca2+ concentration decreased until finally it almost fell within the recommended range. This water-softening phenomenon was thought to be due to expansion of the gas-liquid interfacial area and generation of fine bubbles with atomization. This method is extremely simple and expected to show high versatility.

Record transparency

Publication details

DOI
10.3136/fstr.fstr-d-23-00059
OpenAlex
W4385268464
Document type
article
Language
EN
Source
Food Science and Technology Research
Last metadata update
المجتمع

Comments

تسجيل الدخول للانضمام إلى النقاش.

  1. لا توجد تعليقات بعد. ابدأ النقاش.