造纸黑液碱回收净化剂的研制与应用

介绍一种碱回收净化剂的生产使用方法 ,能有效脱除黑液中的二氧化硅、木素、丹宁等物质 ,并不会产生碱损失 ,净化后的黑液可直接回收利用     

电渗式处理造纸黑液并回收碱和木质素的方法

本发明的电渗式处理造纸黑液并回收碱和木质素的方法涉及造纸黑液中除去生物污染．化学污染并回收碱和纤维素的电渗式处理方法。旨在解决已有技术投资处理费高、有二次污染、回收效果差的问题。本方法在电渗处理器30的有负电极和正电极的直流电源电场的电解室中设置半透膜6，将电解室分隔为负极侧的电解室7和正极侧的电解室8，将清水和造纸黑液分别流经负极侧的电解室和正极侧的电解室。     

麦草碱法制浆黑液湿裂解法降低粘度的工业性试验

用低压湿裂解法处理麦草碱法制浆黑液,黑液粘度降低约80%,热膨松度(VIE)提高300%,可除硅80%.试验规模为日产2 5吨浆(年产8 500吨浆).连续运行,工艺稳定.低压湿裂解的压力比高压湿裂解降低纸90%,建设投资降低85%.低压湿裂解法与传统碱回收相结合,优势互补,共同组成一套比较完善的草浆黑液回收系统,降低黑液回收成本,使草浆黑液回收跃上一个新水平.     

造纸黑液碱回收净化剂的研究与应用

本文介绍了一种碱回收净化剂的生产使用方法，能有效脱除黑液中的二氧化硅、木素、丹宁等物质，并不会产生碱损失，净化后的黑液可直接回收利用。     

制浆黑液治理现状与其技术进展

1 制浆黑液治理的现状 1．1国内外的碱回收治理 碱回收技术起源于木浆黑液处理。由于草类原料比木材具有纤维细小，木素含量低、灰分（硅元素）含量高、半纤维素含量多等特点，因此，草浆黑液碱回收也就和木浆黑液的碱回收不同。我国的麦草浆碱回收起源于上世纪的60年代芦苇浆，而后是小规模麦草浆碱回收（喷射炉和回转炉），虽搞了多年，几经周折，成效不大，原因是麦草浆碱回收的难度大。我国木浆碱回收比较完全，回收碱量大约在80％以上，分析草、木浆黑液碱回收差别的原因，大致有下列几种。     

汶瑞机械与印尼帕拉旺厂签订黑液蒸发站VE2~#技术协议

通讯员郭学军报道7月6日,汶瑞机械(山东)有限公司与印尼帕拉旺厂签订了1050t/h黑液蒸发站VE2#技术协议。位于印尼苏门答腊岛的帕拉旺厂根据自身浆厂情况,准备将8#线扩产1000t。扩产后现有的黑液蒸发站不能满足黑液处理的需要,须新上一套处理能力为1050t/h的黑液蒸发站VE2#,平衡整个碱回收工段的生产能力。     

黑液净化、湿法碱回收新工艺

碱法草浆黑液先经厌氧处理除去黑液中的半纤维素和糖类物质，而把木素和钠元素保留下来，再用废酸、SO2或燃烧煤烟道气在pH值3．8以下酸析出木素经净化后的黑液用四效蒸发器蒸发浓缩，再进行苛化以回收黑液中的钠盐用作蒸煮液．     

甘蔗制糖文摘(七)

电渗析法处理造纸黑液回收碱的试验研究——陈长春等，环境污染与防治，1997（2），7—10由于年产5000—10000t浆液的造纸厂不完全具备应用燃烧法回收碱的工艺，势必还要探求新的处理技术。本文进行了单阳膜电渗析法从造纸黑液中回收碱液试验。结果表明：该法回收吨碱的电渗析电单耗可稳定在3000kw·h左右，比氯碱厂生产烧碱和黑液燃烧法回收碱的能耗都低；当回收终点PH为7时。Na”回收率为50％；阳极黑液含Na“为5000—7000。g／L，可直接回用于生产工段；试验所采用的铁涂镣电极使用耐久性欠佳，尚有待改进。认为；该法仍不失为处理造纸…     

木素聚糖复合体对黑液性质的影响

植物体中约有一半木素处于游离状态，一半木素与半纤维结合形成木素聚糖复合体（LCC）；在制浆过程中，原料中的大量高分子有机物和LCC复合体溶于黑液中，造成黑液的性质对碱回收的影响。本文旨在探讨从黑液中分离LCC后；或将LCC的L-C结合键裂解形成低分子化合物后，以期有效改进黑液粘度，胶体不稳定性，起泡性，热分解率，IPDT，Tig，EA，及SVR等对碱回收有影响的黑液物化性能。     

草浆制浆黑液酸析木素后滤液的微电解处理

制浆蒸煮黑液是造纸工业的主要污染源之一，对于黑液的处理，目前较成熟的方法是碱回收法，但所需的投资较大。对于以草浆为原料的小型造纸企业而言，酸析法不失为一种有效可行的处理黑液方法，所得的木素也可得到进一步的利用。但酸析木素后滤液的COD值仍高达约5000—15000mg/L，因而需要对其进一步处理，以达到排放标准。     

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.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

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.