Objectif
This project is aimed at investigating on a laboratory scale new methods of pickling to reduce or prevent environmental problems. In particular, the benefits of using ultrasonic techniques to improve pickling rates will be studied. This will enable pickling liquor compositions to be modified and acid concentrations and liquor temperatures to be reduced. This will reduce fume and acid mist emissions and simplify techniques for liquor treatment and recycling.
Thème(s)
Appel à propositions
Data not availableRégime de financement
CSC - Cost-sharing contractsCoordinateur
SA13 2NG WEST GLAMORGAN
Royaume-Uni