三种不同原料尾盐的氯化钠一次精制过程比较

采用青海盐湖工业集团公司三种不同来源的工业尾盐,在对原料盐进行充分的成份分析和粒度分析的基础上,通过二段洗涤流程,对三种不同来源的工业尾盐进行一次精制过程分析.结果表明,钾1盐不适合作为一次精制盐,原盐2与盐田3比较适合,但原盐2精制后盐的硫酸钙含量仍然偏高,需要寻求更适合的脱钙工艺,盐田3最适合作为一次精制盐的原料盐.     

有效控制“镁”含量 满足用户要求

在原盐质量检测中,一般以氯化钠含量衡量原盐产品质量,以水份、可溶物、不溶物含量衡量原盐产品中杂质含量。 在现代化学工业生产过程中,特别是氯碱工业生产过程中,原盐氯化钠含量的高低直接影响生产原料消耗指标和产成品率,而可溶性杂质中“镁离子”则由     

探索双膜法生产优质盐的途径

提出第一、二生产线改造思路,探索通过双膜法精制卤水工艺对盐浆进行淘洗,降低盐浆中硫酸根和钙镁杂质含量,提升第一、二生产线成品盐品质,满足大化工生产原料需求。     

滩田饱和卤水直接进罐精制盐的新工艺

利用滩田饱和卤水直接进蒸发罐蒸发结晶制取氯化钠,在制盐过程中采取三次洗涤方法,除去钙镁离子,以获得纯度超过99.1%的氯化钠和浓度较高的制盐母液.     

用六水氯化镁工业化生产高纯氧化镁的新工艺

介绍一种高纯氧化镁生产的新工艺,该工艺既可以直接以六水氯化镁(水氯镁石)原料,也可利用海水日晒制盐-提取氯化钾-溴素后的提溴废液、地下卤水、盐湖卤水等为原料.其工艺过程包括原料净化、脱水、动态热解、洗涤、干燥和动态煅烧等.产品氧化镁具有高纯(MgO≥99.0%),低钙、低硼的特点,产品质量高,品质稳定,生产成本低,且生产过程实现了连续、自动操作,适合于大规模工业化生产.     

利用电石渣兑卤结晶再生盐的实验研究

由于吉兰泰盐湖卤水老化,卤水中的硫酸根离子、镁离子等杂质含量较高,导致结晶的再生盐中杂质含量高,影响产品质量.为了实现盐湖资源的综合利用,同时满足用户需求,进行了电石渣兑卤结晶低硫酸根、低镁再生盐的实验.     

利用盐湖高钙含钾卤水制取氯化钾工艺试验研究

青海盐湖部分氯化物型卤水中,由于钙的循环积累,其浓度不断增高,这可能对从卤水中提取氯化钾带来一定影响。实验研究了该类型高钙含钾卤水对4#工艺制取氯化钾的影响,研究结果表明卤水中钙含量对4#工艺制取氯化钾影响较小。     

国产氯化钾中胺类物质的去除工艺探索研究

近年来,青海察尔汗盐湖地区氯化钾产量逐渐增加,浮选过程中添加的捕收剂有机胺类物质用量也随之上升。随着盐湖卤水的循环使用,原料中胺含量越来越高,导致生产的氯化钾产品中胺含量也越来越高。胺的残留不仅影响农业用氯化钾的肥效,而且在利用工业氯化钾制备氢氧化钾时,原料中胺含量超过一定的浓度,容易发生爆炸,存在一定的安全隐患。国产氯化钾中胺含量严重超标会影响化钾的品质,极大限制了国产钾在高附加值产业中的应用。文章以青海某钾肥生产企业生产的氯化钾为原料,研究洗涤法除胺、煅烧法除胺、热溶法除胺、吸附法除胺、氧化还原法除胺及化学沉淀法除胺技术的效果和工艺条件参数。通过对以上除胺工艺的效果和优缺点进行对比,最终确定一条经济有效的耦合除胺工艺路线。     

钠盐池氯化钠来源及组成的相图分析与计算

察尔汗盐湖氯化钾生产过程中,首先是晶间卤水通过盐田滩晒制备光卤石,在此过程中副产大量的氯化钠。实验以察尔汗盐湖晶间卤水为原料,对晒制光卤石过程中产生的氯化钠进行了相图分析和计算。计算结果对利用钠盐池废弃氯化钠精制分离制备离子膜烧碱所需的一次精制盐具有很好的指导作用。     

电解用六水氯化镁除硫工艺试验研究

电解用六水氯化镁除硫工艺试验研究山西运城盐化局程芳琴，陆红元关键词六水氯化镁，除硫工艺，氯化钙法，氯化钡法１前言运城盐湖属于钠镁型盐湖，多年来由于只提取钠离子，而使镁离子严重富集。近年来，我局在用硫酸镁和氯化钾为原料制取硫酸钾方面做了大量研究工作，而...     

Reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride

The aim of this research was to investigate possibility of chicken pate production with reduced sodium chloride content, as well as to establish changes in sensory characteristics. In the study, six experimental groups of chicken pate were produced with the same basic ingredients, but different amounts of added salts. Sensory evaluation was performed in order to determine general taste acceptability, and of the sodium and potassium levels in the chicken pate. The pate from EI and EII groups in which the amount of added sodium chloride was reduced and/or partially substituted with ammonium chloride had a most acceptable taste.     

氯化钾作为腊肉腌制剂中氯化钠替代物的研究

本课题采用新型的腊肉加工工艺,在盐添加量为原料肉2.5%的基础上,分别以20%、30%、40%、50%、60%的氯化钾替代氯化钠。通过对腊肉理化性质及感官指标的测定分析,研究氯化钾不同替代量对腊肉品质的影响,同时对降低腊肉钠盐含量的工艺可行性进行了探讨。研究结果表明,在保证腊肉产品风味品质和卫生质量的情况下,氯化钾替代氯化钠的最佳替代量为40%。     

氯化镁--碳酸锶制取氯化锶和氢氧化镁工艺研究

文章介绍了以氯化镁和碳酸锶为原料,合成工业级氯化锶和高纯氢氧化镁的原理和工艺过程,并对各环节工艺参数进行了详细研究。     

Sodium Chloride and Magnesium Chloride affected by Ripening of Camembert Cheese

Ripening of cheese with three kinds of salt treatment was studied using MgCl₂, NaCl or a mixture of the two. Proteolysis was followed by determination of TCA-soluble nitrogen and quantitative electrophoresis. A rapid one-step method for free fatty acids was used to determine short and long-chain fatty acids. In the presence of magnesium, proteolysis increased, even with NaCl, which seemed to delay the magnesium activation. Lipolysis was retarded by NaCl, which decreased the level of free fatty acids. An imbalance between proteolysis and lipolysis could be responsible for the unpleasant flavor of the cheese containing both MgCl₂ and NaCl.     

Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium Chloride

ABSTRACT: Waste water containing high levels of NaCl from cucumber fermentation tank yards is a continuing problem for the pickled vegetable industry. A major reduction in waste salt could be achieved if NaCl were eliminated from the cucumber fermentation process. The objectives of this project were to ferment cucumbers in brine containing CaCl₂ as the only salt, to determine the course of fermentation metabolism in the absence of NaCl, and to compare firmness retention of cucumbers fermented in CaCl₂ brine during subsequent storage compared to cucumbers fermented in brines containing both NaCl and CaCl₂ at concentrations typically used in commercial fermentations. The major metabolite changes during fermentation without NaCl were conversion of sugars in the fresh cucumbers primarily to lactic acid which caused pH to decrease to less than 3.5. This is the same pattern that occurs when cucumbers are fermented with NaCl as the major brining salt. Lactic acid concentration and pH were stable during storage and there was no detectable production of propionic acid or butyric acid that would indicate growth of spoilage bacteria. Firmness retention in cucumbers fermented with 100 to 300 mM CaCl₂ during storage at a high temperature (45 °C) was not significantly different from that obtained in fermented cucumbers with 1.03 M NaCl and 40 mM CaCl₂. In closed jars, cucumber fermentations with and without NaCl in the fermentation brine were similar both in the chemical changes caused by the fermentative microorganisms and in the retention of firmness in the fermented cucumbers.     

顶空气相色谱法同时测定食品包装中氯乙烯和偏氯乙烯单体

建立毛细管柱气相色谱和自动顶空进样系统联用测定食品包装中氯乙烯和偏氯乙烯单体的检测方法.对加热温度、平衡时间和加压压力等项空条件以及气相色谱条件进行优化.在优化的条件下氯乙烯和偏氯乙烯的检出限分别为0.2mg/kg和0.4mg/kg,线性相关系数均大于0.99;平均加标回收率分别为93.7%和93.4%,标准偏差为0.73%和1.07%.     

Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride

Development of low salt cucumber fermentation processes present opportunities to reduce the amount of sodium chloride (NaCl) that reaches fresh water streams from industrial activities. The objective of this research was to translate cucumber fermentation brined with calcium chloride (CaCl₂) instead of NaCl to commercial scale production. Although CaCl₂ brined cucumber fermentations were stable in laboratory experiments, commercial scale trials using 6440 L open‐top tanks rapidly underwent secondary cucumber fermentation. It was understood that a limited air purging routine, use of a starter culture and addition of preservatives to the cover brine aids in achieving the desired complete cucumber fermentation. The modified process was used for subsequent commercial trials using 12490 and 28400 L open‐top tanks packed with variable size cucumbers and from multiple lots, and cover brines containing CaCl₂ and potassium sorbate to equilibrated concentrations of 100 and 6 mM, respectively. Lactobacillus plantarum LA0045 was inoculated to 10⁶ CFU/mL, and air purging was applied for two 2–3 h periods per day for the first 10 d of fermentation and one 2–3 h period per day between days 11 and 14. All fermentations were completed, as evidenced by the full conversion of sugars to lactic acid, decrease in pH to 3.0, and presented microbiological stability for a minimum of 21 d. This CaCl₂ process may be used to produce fermented cucumbers intended to be stored short term in a manner that reduces pollution and waste removal costs.     

食品中矮壮素和缩节胺分析方法的研究进展

近年来由于植物生长调节剂使用不当引起的食品安全问题逐渐增多,而吸引了众多研究人员对其检测方法的研究。矮壮素和缩节胺是我国农业上广泛使用的植物生长调节剂,随着人们对其残留危害的日益关注,痕量矮壮素和缩节胺的分析技术也在不断发展。文中综述了近年来食品中矮壮素和缩节胺分析前处理技术和测定方法的研究进展,并着重介绍了固相萃取法及液相色谱-质谱法,为进一步研究食品中矮壮素和缩节胺的分析检测方法以及开展风险评估提供参考。     

氯化钾转化生产工艺研究

文章简要介绍了目前国内外以氯化钾为原料生产硫酸钾、硝酸钾与碳酸钾的各种主要工艺 ,分析和研究了各种工艺的优点与不足 ,并提出今后发展的方向