试论立式洗盐器的设计

本文通过对卧式洗盐器和立式洗盐器的比较。结合目前制盐业的实际情况,分析认为立式洗盐器作为真空制盐中洗盐工序的首选设备乃是大势所趋。同时重点讨论了立式洗盐器设计中应注意的几个问题。     

机械热压缩制盐工艺在盐硝联产中的应用

文章简单介绍了机械热压缩制盐工艺流程和工艺参数,并通过多效真空蒸发制盐加母液回收与单级机械热压缩制盐加母液回收两种制盐工艺的比较,分析了机械热压缩制盐加母液回收制盐工艺的优点,进行了能耗对比,得出了MVR制盐工艺能够节约能耗25%以上的结论,此工艺具有广阔的推广应用前景。     

钙型卤水不净化MVR制高纯盐案例分析

文章提供了一个在美国的钙型卤水生产氯化钠结晶系统案例,料液卤水来自一个即将作为天然气储存洞穴。主要工艺技术是利用一个单级HPD MVR制盐结晶器,未经卤水净化,生产纯度99.85%且粒径分布窄的盐。该系统设计独特,不需要卤水净化。取消卤水净化环节可以降低系统的投资和运行成本。该系统不仅成本低,而且在线率高。     

关于卤水和盐腔资源科学利用的探讨

叙述了卤水制盐的几种典型技术和以卤水为原料生产两碱的主要流程,讨论了采卤盐腔用于纳污、储气的可能性及其基本方法。建议业界加大研究力度,改变过去单一生产卤水制盐的观念,为盐腔的科学合理利用提供可能,为盐碱结合、卤水直接用于两碱生产创造条件。     

论反循环真空盐工艺生产中粒径品种盐的新方法

文章分析预测了市场终端客户对氯化钠食用盐及工业盐产品在粒度方面的新需求,简要介绍了反循环真空制盐工艺的产品特点,以及在这一工艺设备条件下,生产中粒径品种盐的几种方法.提出了该真空制盐工艺生产中粒径品种盐的控制新方法.     

甘氨酸对盐结晶影响的实验研究

文章以中盐制盐工程技术研究院试验场生产的精制盐为原料,配制一定浓度的氯化钠溶液,向其中不添加和添加甘氨酸,进行自然蒸发和恒温蒸发结晶实验。结果表明,自然蒸发条件下,可制得肉眼观察下的形貌规则的大颗粒立方形氯化钠晶体。而甘氨酸的加入可促进氯化钠晶体的生长,在恒温蒸发条件下可制备八面体氯化钠晶体。     

精制盐生产中卤水增浓盐量测算问题的探讨

文章通过对公司精制盐生产原料卤水浓度及含盐量有时不能满足实际生产需要的问题进行了分析,从而说明了原料卤水需要加盐以便提高卤水浓度的必要性。在此基础上,对实际生产中原料卤水加原盐增浓过程中存在的一些问题进行分析,并进一步说明了精制盐生产中原料卤水增浓加盐量测算的重要性。通过探讨测算依据,确定测算标准以及采用实际消耗量与测算标准进行对比等方法,力求达到测算的实用性,以实现生产的经济运行。     

硫酸钠型矿卤制取硫酸钙品须的工艺研究

江苏省淮安地区的岩盐资源经钻井水溶法得到硫酸钠型次饱和卤水,在对其进行日晒制盐的过程中,产生大量的盐石膏（CaSO4·2H2O）和无水芒硝（Na2SO4）,其综合利用价值不高。本文对利用硫酸钠型矿卤制取硫酸钙晶须的工艺进行了研究,提出了先对硫酸钠型次饱和卤水进行除硫处理,处理后的母液用于日晒制盐,将得到的CaSO4·2H2O通过溶解、加热、过滤、冷却结晶转化生产硫酸钙晶须,为硫酸钠型卤水资源的综合利用提供了一条新的技术路线。     

黄盐浅谈

一段时间,用户对生产的精制盐泛黄反映多起,已直接影响到盐的信誉和销售。因此,对盐质变黄这一现象进行研究,采取一些行之有效的措施,对挽回产品的信誉,占领销售市场是十分必要的。 一、工艺流程简介 以自产黄卤和黑卤配制的混合卤水需加入FeCl_3除去黑卤中的H_2S,再加入石灰水除去多余的铁离子,进罐卤水调pH值至7.8～8.0,采用真空制盐,使用干燥筒内火焰与盐直接接触成盐,干燥后的盐在高温下直接放入盐仓堆存。     

高纯度药用盐生产技术

作者通过多年的工作实践,对传统药用盐生产工艺、设备、技术等不断进行改造、更新,不但使药用盐产品质量在国内同行业中处于领先位置,同时依据本技术生产的高纯度药用盐质量已完全符合《英国药典》、《美国药典》等发达国家标准,大大提高了产品的市场竞争能力。     

Salt Reduction in Foods Using Naturally Brewed Soy Sauce

ABSTRACT:  In recent years, health concerns related to salt/sodium chloride consumption have caused an increased demand for salt-reduced foods. Consequently, sodium chloride (NaCl) reduction in foods has become an important challenge. The more so, since a decrease in NaCl content is often reported to be associated with a decrease in consumer acceptance. The objective of the present study was to investigate whether or not it would be possible to reduce the NaCl content in standard Western European foods by replacing it with naturally brewed soy sauce. Three types of foods were investigated: salad dressing ( n  = 56), soup ( n  = 52), and stir-fried pork ( n  = 57). In the 1st step, an exchange rate (ER) by which NaCl can be replaced with soy sauce without a significant change in the overall taste intensity was established per product type, by means of alternative forced choice tests. In the 2nd step, the same consumers evaluated 5 samples per product type with varying NaCl and/or soy sauce content on pleasantness and several sensory attributes. The results showed that it was possible to achieve a NaCl reduction in the tested foods of, respectively, 50%, 17%, and 29% without leading to significant losses in either overall taste intensity or product pleasantness. These results suggest that it is possible to replace NaCl in foods with naturally brewed soy sauce without lowering the overall taste intensity and to reduce the total NaCl content in these foods without decreasing their consumer acceptance.
PRACTICAL APPLICATION: Health concerns related to salt consumption cause an increased demand for salt-reduced foods. Consequently, the development of foods with reduced salt content without decreasing the consumer acceptance is an important challenge for the food industry. A new possible salt reduction approach is described in the present article: The replacement of salt with naturally brewed soy sauce.     

Negative Roles of Salt in Gelation Properties of Fish Protein Isolate

ABSTRACT: Salt effect on gelling properties of fish protein isolate (FPI) prepared by acid‐ and alkali‐aided extraction was investigated. Acid‐ or alkali‐extracted FPI formed significantly better gel texture with 0% NaCl than with 3% NaCl. Texture properties of acid‐ or alkali‐extracted FPI decreased as NaCl content increased, especially at 2% to 3% salt. Contrarily, salt significantly promoted texture qualities of conventional surimi gels. The effect was highlighted when they were subjected to low temperature setting. The myofibrillar proteins in FPI were not solubilized when NaCl was added, perhaps due to protein aggregation caused by acid or alkali extraction. FPI solubility, however, was not closely related to their texture properties. Cold setting did not promote texture properties of FPI gels as much as conventional surimi gels. Acid‐extracted gels gave the best color properties.     

NtPHGPx基因过表达和敲除对烟草苗期耐盐性的影响

为研究NtPHGPx基因对烟草耐盐性的影响,通过转基因技术获得NtPHGPx基因过表达和CRISPR/Cas9敲除材料,利用150 mmol/L NaCl对转基因材料处理14 d,研究盐处理下转基因材料根长、GPx酶活性、丙二醛（MDA）和过氧化氢（H₂O₂）含量的变化。结果表明,NtPHGPx基因表达在盐胁迫3 h后即受到诱导;盐处理显著抑制了野生型烟草根部的生长,提高了丙二醛和过氧化氢的积累;盐胁迫下过表达株系的根长比野生型更长,MDA和H₂O₂含量较低,而基因敲除材料根的生长则进一步受到抑制,GPx酶活性明显降低,地上部MDA和H₂O₂的积累显著高于野生型。综上所述,过表达NtPHGPx基因提高了烟草的耐盐性,而敲除NtPHGPx基因则减弱了烟草的耐盐性,推测NtPHGPx基因可能通过影响烟草体内活性氧物质的清除活性参与植株对盐害的胁迫响应。     

不同电解质溶液对反胶束萃取花生蛋白的影响研究

研究了KCl、NaCl、LiCl、MgCl2、NaNO3、KNO3、Na2SO4、MgSO4 8种不同的电解质对AOT/正己烷反胶束溶液萃取低温花生粕中花生蛋白的影响,对反胶束的含水量、蛋白质的提取率及通过SDS-PAGE电泳试验对蛋白质的亚基条带进行了比较。试验结果表明,电解质的种类会影响反胶束的含水量;阴离子与阳离子对反胶束溶液萃取大豆蛋白的前萃与后萃都有影响,电解质KCl和NaCl溶液所提取的蛋白质得率较高,分别为54.22%和50.19%;不同的电解质可以影响所得蛋白的亚基组成,可以用来分离不同的蛋白。     

Isolation of Tomato Seed Meal Proteins with Salt Solutions

Salt solutions were used in isolating tomato seed meal proteins. Na₂SO₃ and NaCl solutions at different concentrations, and pH were included in a central composite design to find optimum conditions of protein isolation. The highest total protein yield was achieved with water extraction (no salt present). Salt extraction at pH 7.5 produced isolates with protein content of 93.4% (NaCl 5% w/v) and 77.1% (Na₂SO₃ 0.5% w/v). Observed values were in good agreement with predicted values. Isolates extracted with different salt solutions ranged from less soluble but very resistant to heat and Ca²⁺, to very surface active with functional properties comparable to commercial soy isolates.     

Effect of Salt Reduction on Growth of Listeria monocytogenes in Meat and Poultry Systems

Abstract: Reducing sodium in food could have an effect on food safety. The objective was to determine differences in growth of Listeria monocytogenes in meat and poultry systems with salt substitutes. For phase 1, fresh ground beef, pork, and turkey with NaCl, KCl, CaCl₂, MgCl₂, sea salt, or replacement salt added at 2.0% were inoculated with L. monocytogenes to determine growth/survival during 5 d at 4 °C to simulate a pre‐blend process. L. monocytogenes populations significantly decreased (0.41 log CFU/g) during the storage time in beef, but no differences (P > 0.05) were observed over time in pork or turkey. Salt type did not affect (P > 0.05) L. monocytogenes populations during pre‐blend storage. MgCl₂ and NaCl allowed significant growth of aerobic populations during storage. For phase 2, emulsified beef and pork products were processed with 2% NaCl, KCl, sea salt, or a NaCl/KCl blend and post‐process surface‐inoculated with L. monocytogenes to determine growth/survival at 4 °C for 28 d. Pork products showed significantly greater L. monocytogenes population growth at all sampling times (0, 7, 14, 21, and 28 d) than beef products, but salt type had no effect on L. monocytogenes populations with sampling times pooled for data analysis. Although salt types had no impact on L. monocytogenes populations in preblend and emulsified meat products, pork and turkey preblends and emulsified pork had greater L. monocytogenes populations compared with beef products. These studies demonstrate that sodium may not affect the safety of preblends and emulsified meat and poultry products. Practical Application: odium reduction in food is an important topic because of sodium's unfavorable health effects. This research shows that reducing sodium in pre‐blends and emulsified meat and poultry products would have no effect on Listeria monocytogenes populations, but replacement of NaCl with MgCl₂ may affect growth of aerobic populations.     

食盐对肉制品风味影响及降盐技术研究进展

食盐中的主要成分为NaCl,是食品领域中最常用的一种食品添加剂,食盐可以有效促进风味物质的产生。脂肪氧化以及蛋白质降解过程中产生的小分子物质是肉制品风味物质的主要来源,食盐对肉制品的风味有着重要影响,但食盐摄入过多会对人体健康造成不利影响,因此具备良好风味的低盐肉制品研究已经成为当前的研究热点。文章主要从食盐对肉制品风味的影响以及低钠盐技术在肉制品加工中的应用两个方面进行阐述,以期对食盐在肉制品风味品质中所起的作用及低钠盐肉制品开发提供一定理论参考。     

Using Salt and Microbial Transglutaminase as Binding Agents in Restructured Fish Products Resembling Hams

ABSTRACT: Restructured products were obtained from fish paste of silver carp ( Hypophthalmichthys molitrix ) by massaging and cooking in ham presses. Assayed were 3 levels of salt (0 as control, 1, or 2%) and 3 levels of microbial transglutaminase (MTGase). Changes on solubility of pastes, mechanical properties, WHC, and SDS-PAGE of the cooked product were evaluated. MTGase needed the addition of NaCl to improve the mechanical properties of these restructured products. Better textural properties were obtained with 2% NaCl. Adding 0.3% of MTGase and 1% NaCl obtained a low-salt, homogenous restructured meat block with 2773 g hardness, 29106 g/cm gel strength, 0.233 cohesiveness, and 11.6% extracted water.     

双向电泳技术在副干酪乳杆菌盐胁迫应激反应研究中的应用

对耐盐副干酪乳杆菌在盐胁迫下的应激反应进行研究,比较其在含有6g/dL NaCl和未含有NaCl的培养基中生长至对数生长中期的蛋白质组双向电泳图谱差异。结果表明:有20个蛋白质点表达发生明显变化,经过基质辅助激光解吸/电离飞行时间质谱鉴定,其中热休克蛋白质GroEL和DnaK在盐胁迫下表达上调,参与脂肪酸合成的3-氧酰基-(酰载体蛋白)合酶FabG表达下调,可能与该菌应对盐胁迫密切相关。     

盐胁迫富集发芽大豆γ - 氨基丁酸的工艺优化

在单因素试验基础上,应用响应面试验研究氯化钠浓度、培养时间和培养温度对大豆发芽富集γ-氨基丁酸(γ-aminobutyric acid,GABA)的影响,目的是优化盐胁迫条件下发芽大豆富集GABA的最佳培养条件。研究结果表明：豆芽在盐胁迫条件下富集GABA的最优条件是氯化钠浓度133.5mmol/L、培养时间5.5d、培养温度33.3℃,在此条件预测的最高GABA富集量为1205.24μg/g。方差分析和验证实验显示,模型可准确的预测盐胁迫条件下大豆发芽过程中GABA的富集。