标题: Water column leaching recovery manganese and ammonium sulfate from electrolytic manganese residue: extremely low water consumption toward practical applications

作者: Zheng, F (Zheng, Fan); Xie, W (Xie, Wei); Zhu, H (Zhu, Hua); Hou, HB (Hou, Haobo)

来源出版物: ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH DOI: 10.1007/s11356-022-21463-9 提前访问日期: JUN 2022

摘要: Regional contamination by electrolytic manganese residue (EMR) not only composes a serious environmental problem but also leads to severe valuable resources waste. Directly recovering manganese and ammonium sulfate is a promising way, but it is still challenging to efficiently recover without high water consumption. Herein, a recovery method based on water column leaching under extremely low water consumption was firstly reported. The effect of continuous leaching and intermittent leaching on leaching behaviors, leaching trends, and spatial variations of (NH4)(2)SO4 and Mn with depth after leaching were fully investigated. Results indicated that some Mn-bearing soluble salts which covered on the surface of SiO2 in the micropores could be fully dissolved and transported out of the micropores in the EMR with the help of rest periods in the method of intermittent leaching, resulting in higher leaching efficiencies with comparison to continuous leaching, 73.50% of Mn and 67.71% of (NH4)(2)SO4 and 71.57% of Mn and 65.40% of (NH4)(2)SO4 were recovered by intermittent leaching and continuous leaching, respectively. This work demonstrates a practical approach to recover valuable materials from industrial solid wastes.

文献类型: Article; Early Access

作者关键词: Electrolytic manganese residue (EMR); Continuous leaching; Intermittent leaching; Manganese and ammonia sulfate; Column tests; Low liquid solid ratio

地址: [Zheng, Fan; Xie, Wei; Zhu, Hua; Hou, Haobo] Wuhan Univ, Sch Resources & Environm Sci, Wuhan 430079, Peoples R China.

通讯作者地址: Zhu, H; Hou, HB (通讯作者)，Wuhan Univ, Sch Resources & Environm Sci, Wuhan 430079, Peoples R China.

电子邮件地址: 421060846@qq.com; 2271503028@qq.com

影响因子：5.19