【摘要】 以氢氧化钙和过氧化氢为原料,通过添加稳定剂,实现了过氧化钙的常温合成,并研究了加水量、反应时间、稳定剂的浓度、稳定剂的用量、氢氧化钙过量系数等因素对产品纯度和产量的影响,确定了最佳工艺条件,并对该产品在西红柿保鲜中的应用做了初步的研究。更多还原

【Abstract】 CaO2 was synthesized at normal temperature from Ca(OH)2 and H2O2 with the addition of stabilizer. The effects of the amount of water added, reaction time, the concentration and amount of stabilizer,the exessive coefficient of Ca(OH)2 on the purity and productivity of the product were studied. The optimum process conditions were detem-ined. The preliminary application study of the product on the fresh -keeping of tomato was also made.更多还原