棉织物的改性清洁生产工艺

了在传统纺织印染企业中推进清洁生产,提高中水回用率,对棉布经季氨盐阳离子改性前后的染色效果以及废水水质进行了对比研究。结果表明,经2 g/L季氨盐阳离子改性剂改性后的棉布可以在无工业用盐情况下进行染色,但需根据染料用量选择合适用量的纯碱进行固色;染色的平衡上染百分率和固色率均有不同程度提高,且染色残液COD值、TDS值明显降低。同时,结合印染废水的实际处理情况进行了盐分积累模型分析,在确保出水水质达标情况下,只需对出水进行简单的净化处理,便可以80%的回用率回用7次,有效提高了中水回用率。     

浅谈中/高密度纤维板废水处理工艺

针对某木业有限公司的废水特点,采用了气浮/厌氧/接触氧化相结合的处理工艺。废水处理系统运行稳定,各项出水指标均达到GB8978—96《污水综合排放标准》中的二级标准,出水回用于生产。     

人造蛋白肠衣厂生产废水的处理

采工艺影响 ,人造蛋白肠衣废水水质、水量变化较大 ,COD、p H值的波动范围分别为 4 0 0 m g/ L～ 10 0 0 m g/ L和3～ 12。采用活性污泥法处理人造蛋白肠衣废水 ,在调节池容积较小的情况下 ,通过出水双倍量回流的办法来均衡水质 ,经一级生化处理后出水 COD为 6 0～ 90 mg/ L,生化出水回用于锅炉冲灰 ,被灰渣吸附后 ,最终出水 COD为 4 0～ 6 0 mg/L。     

印染废水处理及回用工程实例

采用截留池/水解酸化/好氧生化/混凝沉淀/无阀滤池的组合工艺处理印染水洗废水,工程运行结果表明:进水CODCr≤800 mg/L,SS≤200 mg/L,色度≤200倍,电导率≤3 000μS/cm,处理后出水CODCr≤150 mg/L,SS≤10 mg/L,色度≤15倍,电导率≤3 000μS/cm,系统出水可简单回用于印染前处理(退浆或碱减量)和深色布染色工艺。     

活性染料染色废水的回用研究

采用中温型活性染料对棉织物进行染色加工，其染色废水被分类脱色降解处理而得到回用水Ⅰ和回用水Ⅱ。然后分别以回用水Ⅰ和回用水Ⅱ为染色介质进行染色，重点考察了其染色织物的K/S曲线和总色差DE与氯化钠浓度的关系，并将其与自来水染色试样进行了比较。结果表明，回用水Ⅰ的无机盐含量远高于回用水Ⅱ；在相同的工艺条件下，以回用水Ⅰ为介质的染色工艺比以自来水介质的染色工艺可以节省氯化钠的用量，与回用水Ⅰ相比，回用水Ⅱ作为染色介质更易于回用在染色工程中。     

印染废水的回用处理

根据"分质供水,清污分流",将印染废水的深度处理与回用和生产要求相结合,形成了完整的废水处理与回用系统.废水二级处理后出水与河水相混合;进行澄清-过滤-软化的深度处理,出水再经螯合除去Fez3 ,可用于化纤类产品染色生产;深度处理后出水再经反渗透膜处理,可回用于纯棉类产品染色生产.该印染废水回用处理工艺,可减少生产用水量,降低废水COD及处理、回用的难度和成本,废水回用率达66.7%.     

改性聚丙烯腈织物降解染色废水及废水回用

以聚丙烯腈(PAN)纤维为原料,通过纺纱、织造和化学改性制备了铁复配偕胺肟改性PAN(Fe-AO-PAN)针织物,将其作为非均相Fenton的反应催化剂应用于酸性染料的染色废水处理中,最后将处理得到的回用水重新应用于羊毛纱线的染色。通过考察回用水水质以及染色试样的染色深度K/S值曲线、总色差、皂洗牢度和摩擦牢度发现,Fe-AO-PAN针织物能够作为非均相Fenton反应催化剂应用于酸性染料染色的废水处理,得到的回用水可以再次作为染色介质应用于酸性染料染色中;且以回用水为介质的染色试样的表面深度K/S值曲线、颜色特征值和染色牢度性能几乎相同或接近于以自来水为介质的染色试样的相应参数。     

城市污水再生水用于棉布染色生产的可行性

分别以印染企业的净水装置出水、印染园区工业水厂出水、两个污水处理厂深度处理出水为样本,采用不同染色工艺对棉布和棉纱进行染色效果对比实验,以探讨污水处理厂深度处理水用于染色生产的可行性。     

Lanasol染色废水的光催化处理及多次回用染色

采用Lanasol红5B对羊毛织物进行染色,并采用细菌纤维素/TiO2复合膜对染色残液进行光催化处理后,再次回用于染色,测试染色样的上染率、K/S值、颜色特征值、色差、耐干湿摩擦色牢度和皂洗褪色牢度,并与初次染色织物进行对比。结果表明,染色残液经光催化处理后,回用染色4次均能达到与初次染样相同的效果,符合染色重现性的要求。     

羊绒的染整加工废水回用染色

为了探索染整加工废水回用染色的可行性,取西北某大型羊绒加工企业废水处理车间二级沉淀池出水,采用活性炭和离子交换树脂吸附处理,回用于羊绒Lanasol染料染色,并对染色工艺进行优化。结果表明:吸附净化后水质的COD值降低51.23%,悬浮物含量降低84.85%,色度降低84.62%,铁含量降低90.49%;以净化水为染色介质,Lanasol染料质量分数2.0%时,柠檬酸质量分数2.0%,分散剂DM质量分数0.3%,净洗剂XD-1质量分数1.5%,分散剂IW质量分数0.2%,能取得良好的染色效果。     

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.     

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.     

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。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.