浅谈双相不锈钢复合板在制盐设备中的应用

本文以00Cr22Ni5M03N(2205双相不锈钢)复合板为例.介绍了双相不锈钢及其复合板的焊接工艺,以及复合板以其优良耐蚀性能和较低制造成本在制盐设备中的应用.     

双相钢及双相钢复合板在江汉盐化工盐硝装置中的应用

江汉盐化工总厂30万吨盐硝联产装置采用瑞士苏尔寿埃舍维斯公司提供的工艺技术,关键设备亦从该公司引进,国内配套设计由江汉油田设计院完成。该套装置的蒸发器及部分工艺管道首次在国内采用了整体双相不锈钢及双相钢复合板,于今年4月建成并一次投产试运成功。现就施工及投产使用情况略作介绍。 一、双相不锈纲及复合板的成份与特点 我厂选用的双相不锈钢系由太原钢厂生产,其成份为00Cr18Ni5Mo3Si2简称18—5Mo钢;复合板则由六冶洛阳金属铆焊厂爆     

不锈钢卤水预热器的腐蚀破裂及其原因概析

在制盐行业中,采用不锈钢材料制作设备在一些厂矿中已早有先例,但是由于各种因素的影响,均存在着不同程度的腐蚀破裂。我厂真空制盐系统采用1Cr18Ni12Mo2Ti 不锈钢材料所制作的卤水予热器,使用时间很短,却产生了严重的腐蚀破裂,造成了很大的经济损失。为了记取这个沉痛的教训,故有必要反映出来,以供大家参考。     

浅析盐卤中微量CO2和还原物对2205双相不锈钢腐蚀影响

2205双相不锈钢在介质环境比较恶劣（如海水、盐卤中）的条件下，抗腐蚀性能明显优于普通奥氏体不锈钢，但该材料在制盐行业推广应用过程中，发生过较严重的腐蚀事故。本文通过实验研究，发现在含有微量CO2和还原物的制盐卤水中，其铁素体容易被H2S等还原物选择性溶解，继而造成较严重的腐蚀。     

2205双相钢的耐蚀性及其在制盐设备上的应用前景

本文就引进瑞典的2205双相钢及与之成分近似的国内研制的00Cr_(22)Ni_5Mo_3N和日本的DP8双相钢耐腐蚀性试验结果作了论述。实验结果表明2205双相钢具有良好的耐腐蚀性,用于制盐设备作复合衬里材料,将会比316L等奥氏体不锈钢更具有广阔的开发前景。     

0Cr18Ni9Ti奥氏体不锈钢焊接接头应力腐蚀行为的研究

本文采用插销试验法并用热模拟试样加以验证的方法研究了0Cr18Ni9Ti奥氏体不锈钢焊接接头在沸腾42%MgCl2溶液中的应力腐蚀行为。试验结果表明，热影响区的应力腐蚀敏感性，主要决定于奥氏体晶粒长大的程度，而以过热区为最大；而具有δ相以条虫状分布的双相组织的焊缝金属则表现良好的抗应力腐蚀性能。     

爆炸金属复合板的生产及在制盐工业中的使用

爆炸金属复合板目前广泛运用于制盐工业的主体设备的制造，其复合生产工艺简单，产品性能优良，价格低廉。我厂针对在蒸发室、加热室的设计及制造使用爆炸金属复合板而提出的技术疑问均得到完好解答。     

H08Mn2SiA盘条拉拔性能研究

研究化学成分对H0 8Mn2SiA盘条拉拔性能的影响。分析认为 ,H0 8Mn2SiA中w(C) =0 .0 5 %,w(Si) =0 .81%,w(Mn) =1.80 %时焊丝拉拔性能最好。H0 8Mn2Si属双相钢 ,在制订拉拔工艺时前 3道面缩率应较高 ,如 6.5→ 5 .3→ 4 .3→ 3 .8mm时 ,可达 3 3 .5 %、3 4 .2 %、2 1.9%较合适。     

ML0Cr18Ni9Cu3奥氏体不锈钢冷镦丝的研制

奥氏体不锈钢因塑性好 ,在冷镦加工过程中能承受较大的塑性变形而被考虑用于生产显象管支架紧固件用螺钉。介绍ML0Cr18Ni19Cu3奥氏体不锈钢冷镦丝的生产工艺流程 ,以及各工艺因素对钢丝性能的影响。研究指出 ,钢丝晶粒度为 5 .5～ 7级则其冷镦性能可满足使用要求。同时认为 ,随着不锈钢紧固件用途的日益扩大 ,对不锈钢冷镦钢丝的需求量也将越来越大 ,其应用前景较好     

谷氨酸钠溶液中Cl^—对1Cr18Ni9Ti奥氏体不锈钢的腐蚀的探索

本文分析了氯离子在味精生产中对奥氏体不锈钢容器设备的腐蚀破坏的机理和现象，认为主要原因是在高温（T＞60℃）高浓度的含Cl^-钠盐溶液中，随着奥氏体不锈钢的抗孔蚀电位（CTP值）下降、及对应力腐蚀（SCC）敏感性增强，继而产生了一系列的腐蚀破坏，导致材料失效。并提供了一些关于双相钢种与奥氏体不锈钢在相似条件下性能上的某些参比。供味精生产设备、容器的选材参考。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。