共查询到20条相似文献,搜索用时 78 毫秒
1.
江苏而今新能源科技有限公司针对印染行业目前能源使用情况、热能消耗状况、厂房面积及布置情况,充分利用苏南地区充裕的太阳能资源及废弃热能资源,开发了印染行业太阳能及余热回收综合利用工程系统。对于印染厂来说,用"太阳能及余热回收综合利用工程系统"对印染厂进行整体节能综合改造是应对不断高涨的成本压力的有效之策;也是印染厂响应政府号召"节能减排"的理想解决方案江苏而今新能源科技有限公司太阳能及余热回收综合利用项目相关技术,包括三个方面:一是太阳能光热利用技术,利用太阳能将印染 相似文献
2.
常州地区印染行业余热回收现状 总被引:2,自引:0,他引:2
对江苏省常州地区印染行业余热回收利用的现状进行了调查,分析了余热回收的优势,简要介绍了目前印染厂废水和废热的主要回收技术(热泵技术回收染色废水余热、板式热交换器转换热能、筒染连续套染利用废水余热等),提出了挖掘企业余热回收潜力,促进印染行业可持续发展的对策。 相似文献
3.
文章调查了印染行业余热的主要来源,分析了当前使用的各种余热回收技术的优势和适用范围,提出低碳经济时代在染整行业推进节能环保新技术的紧迫性和必要性。 相似文献
4.
5.
对印染行业锅炉及供热系统产生的蒸汽、冷凝水、高温废气等余热资源进行技术集成改造,研究其工程应用的节能效果及经济性。工业应用结果表明:技术集成改造设计方案是可行的;实施改造后,锅炉热效率提高了12.3%,系统节能率为15.8%,减排率为12.7%;年节约能源成本62.56万元,项目投资回收期最多0.75年;项目性价比较高,适宜在印染行业全面推广。 相似文献
6.
7.
8.
通过安装省煤器及蒸汽发生器对锅炉烟气热能利用技术进行改造,实现印染行业广泛使用的蒸汽锅炉烟气余热的回收利用.采用该技术节能效果显著,排烟温度由250℃降至140℃,可节约702.37 t标准煤. 相似文献
9.
10.
11.
常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
12.
Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
13.
Wim Verbeke Federico J.A. Pérez-Cueto Marcia D. de Barcellos Athanasios Krystallis Klaus G. Grunert 《Meat science》2010
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries. 相似文献
14.
15.
16.
17.
果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。 相似文献
18.
The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation. 相似文献
19.
20.
酚类物质的结构与性质及其与葡萄及葡萄酒的关系 总被引:20,自引:0,他引:20
酚类物质是一类大而复杂的化合物。葡萄与葡萄酒中常见的酚类物质可分为类黄酮和非类黄酮两大类,它们是葡萄中重要的次生代谢产物,与葡萄的抗病性、采后生理、贮存、保鲜等密切相关。葡萄酒中的酚类物质来自于葡萄果实、果梗、酵母代谢以及橡木桶,参与形成葡萄酒的味道、骨架、结构和颜色等,对红葡萄酒的特征和质量尤其重要。 相似文献