化学清洗技术首次在我厂电站锅炉上的应用

本文介绍了对电站锅炉结垢的化学清洗法的具体应用情况,其中包括垢样的定性分析,清洗方法、配药、化验检测和具体工艺等内容。经化学清洗除垢后,节能效果显著。     

如何处理酒精生产过程中结垢问题的探讨

发酵成熟醪在输送、换热、蒸馏过程中,尤其在蒸馏时微溶或可溶物质浓度不断增加,其浓度超过其溶解度达到过饱和状态后,便会在设备内表面析出而形成醪垢,会造成换热器、蒸馏塔(醪塔)结垢堵塞,影响生产.对发酵过程醪垢成分、醪垢的成因进行分析,提出醪垢防治的措施和清洗办法.     

DDGS生产中蒸发器醪垢成分分析及清洗方法的探讨

DDGS是淀粉质原料发酵法酒精生产过程中的联产品,离心清液在蒸发浓缩过程中,会在蒸发器上形成一层醪垢,本文基于系统综合法简要对蒸发器醪垢的组成进行分析,并简要探讨醪垢的清洗方法,供多种淀粉基原料发酵酒精生产企业借鉴。     

提高膜净化盐水质量的研究

研究用戈尔膜分离净化盐水生产出高纯度工业盐。在试验中进行了盐水预处理与过滤后盐水的质量、膜结垢的清洗技术等研究。结果表明,优化的盐水预处理工艺可以防止膜结垢,并使滤后盐水质量达到优质标准,而膜的清洗也相对容易、周期相对延长;同时还研制了高效酸难溶垢清洗剂,以化学清洗法清除粘膜的硫酸钡垢。     

提高膜净化盐水质量的研究

研究用戈尔膜分离净化盐水生产出高纯度工业盐。在试验中进行了盐水预处理与过滤后盐水的质量、膜结垢的清洗技术等研究。结果表明，优化的盐水预处理工艺可以防止膜结垢，并使滤后盐水质量达到优质标准，而膜的清洗也相对容易、周期相对延长：同时还研制了高效酸难溶垢清洗剂，以化学清洗法清除粘膜的硫酸钡垢。     

优化卤水精制工艺

在戈尔膜分离净化卤水的中试过程中，我们对卤水处理与卤水精制的质量、膜结垢的清洗技术进行了研究。结果表明。优化的卤水处理工艺可以防止膜结垢，使卤水精制质量达到优质标准，而膜的清洗也相对容易、周期相对延长；同时还研制了高效酸难溶垢清洗剂，以化学清洗法清除粘膜的硫酸钡垢。     

解决糖蜜酒精生产初馏塔积垢问题工艺改进

本文在剖析废蜜原料成分及其对积垢影响的基础上,通过有针对性的多项试验对比,优选最佳的工艺参数,改进生产工艺措施,采用沉淀排渣法去除成熟醪的钙盐和胶体物质,取成熟醪上清液蒸馏,从根本上解决了蒸馏初塔设备的积垢问题,稳定提高产量和质量,降低物耗,提高了企业的经济效益。     

机械清洗在真空制盐换热器中的应用

本文简述采用机械清洗方法替代化学清洗方法清洗真空制盐预热器中垢层,并在实际应用中取得良好效果。     

纳米碳酸钙强化赤砂糖回溶糖浆清净过程的研究

以赤砂糖回溶糖浆为研究对象,探讨了纳米碳酸钙对磷酸钙絮凝法清净赤砂糖回糖浆的强化作用。考察了纳米碳酸钙的用量、纳米碳酸钙加入前的p H、反应温度、反应时间4个因素对提高赤砂糖回溶浆纯度的影响。通过正交试验优化了工艺条件,最佳工艺条件为:纳米碳酸钙用量为5 mg/m L(10%赤砂糖溶液)、纳米碳酸钙加入前p H值为7.2、反应温度60℃、反应时间5min。结果表明,在最佳工艺条件下赤砂糖回溶液的纯度可提高1.79%,表明纳米碳酸钙对磷酸钙絮凝法清净赤砂糖回糖浆具有较好的强化作用。     

二碳饱充温度对二清汁钙盐的影响

甜菜制糖双碳酸法工艺中,二次饱充的主要目的是降低糖汁中的钙盐量,以减少蒸发罐的罐垢和提高糖汁纯度。为了降低糖汁中的钙盐量,人们对二碳饱充的碱度是很重视的,但对二碳饱充时的温度却未予足够重视,不少人认为温度稍低一些不会有大的影     

一种制盐阻垢剂的应用研究

针对制盐过程中存在的结垢严重的难题,研制了一种制盐阻垢剂,并实现工业化生产和应用。它能够在卤水制盐中有效阻止碳酸钙和硫酸钙的形成,并且具有很好的耐高温性,分解温度高达260℃。加药剂量为10mg/L时,其阻碳酸钙和硫酸钙垢性能优异,特别是其硫酸钙阻垢率高达98%。通过在一制盐厂现场应用6个月证明制盐阻垢剂可以解决制盐工艺中硫酸钙垢和碳酸钙沉积问题,有效提高了生产效率。     

Pulsed forward flushes as a novel method for cleaning spent grains-loaded filter cloth

This paper presents a novel method to remove spent grains efficiently from filter cloths via pulsed forward flushes. In breweries, mash filters separate liquid wort from solid spent grains, a by-product. These mash filters use woven fabrics made from synthetic materials as filter media. However, rough filter surfaces often hinder the cleaning process. Concerning modern hygienic design principles, filter cloths are only designed for efficient filtration performances, in which cleanability is not considered. Hence, in combination with strongly adhesive spent grains, brewers often reject mash filters. The paper illustrates an experimental parameter variation and a comparison of pulsed with continuous cleaning in respect to their cleaning performance. The results showed that the proposed method is suitable, reaching up to 30% higher cleaning degrees than conventional methods. Furthermore, the technique required up to 50% fewer cleaning fluids and shorter cleaning times, indicating economic and ecological advantages.     

葡萄酒化学降酸方法的研究

研究了不同降酸剂及降酸方法对葡萄酒质量的影响。结果表明 ,碳酸钙降酸的成本最低 ,效果最好 ;复盐法降酸对 p H、颜色的改变均小于普通法 ;公酿一号酒形成复盐的 p H约为 4.3左右。     

改性木素磺酸盐GCL2的阻垢性能及作用机理研究

研究了改性木素磺酸盐缓蚀阻垢剂GCL2的阻垢性能及作用机理。通过循环冷却水动态模拟实验发现，25ms／L GCL2的阻垢率为61．6％，与常用有机膦缓蚀阻垢剂HEDP接近。静态阻垢实验表明，GCL2能够通过与钙离子生成溶于水的络合物，增大其溶解度。研究还发现，GCL2对碳酸钙颗粒具有很好的分散作用，能使形成的碳酸钙晶核高度分散，减少相互碰撞形成晶体的机会。X射线衍射表明，GCL2能够使碳酸钙在形成晶体的过程中发生晶格畸变，使生成的碳酸钙晶体变得疏松，不易在换热管表面沉积。     

制盐副产物碳酸钙泥的利用

文章介绍了一种制盐副产物碳酸钙泥的活化处理方法,同时对改性前后碳酸钙的理化性能进行了分析,表明通过铝钛酸酯偶联剂对碳酸钙进行改性,可取得较好的活化效果。     

The effect of calcium on microbial quality and consistency of chile pepper (Capsicum annuum cv. Mesilla Cayenne) mash during fermentation

The fermentation of chile peppers (Capsicum annuum cv. Mesilla Cayenne) is dependent on several factors: temperature, acidity, salt concentration, dissolved air, microbial flora, carbohydrate and enzymes. This study measured the effect of two levels (8 or 15 g/100 g) of calcium citrate (CaCit, [Ca₃(C₆H₅O₇)₂]), calcium chloride (CaCl₂) or sodium chloride (NaCl) added to 24 h after pepper was mashed. Viscosity, pH, alcohol, soluble solids and microbial contamination were measured at day 1 and day 21 of fermentation. After 21 days of fermentation the Ca Cit 15 and CaCl₂ 8 treatments improved viscosity compared to control (P?0.05), but were not different from other calcium treatments or NaCl 15. The addition of calcium in the form of CaCl₂ at 8 or 15 g/100 g affected the fermentation of pepper mash by releasing more soluble sugars, increasing alcohol and reducing pH compared to control or other treatments. Also CaCl₂ treatments were effective in controlling microbial growth. Further studies are needed to evaluate color, texture, consistency and flavor of the combination of 8 g/100 g NaCl and 0.04 g/100 g CaCl₂ added to cayenne pepper mash to assess the value in an industrial setting.The effect of calcium on microbial quality and consistency of chile pepper (Capsicum annuum cv. Mesilla Cayenne) mash during fermentation.     

沉淀法高档卷烟纸专用碳酸钙抄纸试验

在传统轻质碳酸钙生产的基础上 ,用沉淀法制备了高档卷烟纸专用碳酸钙。经抄纸试验证明 ,该碳酸钙产品对于提高纸张的白度、不透明度、留着率有比较满意的结果 ,其理化指标与粒度分布测试结果显示符合卷烟纸填充之用     

Impact of storage at room temperature on the properties of CiP solutions

This work reports the analysis of cleaning solutions used in cleaning in place (CiP) and the changes that occur during storage at room temperature. Tests were performed on different solutions used to clean brewhouse vessels and a mash filter in a local brewery. The solutions were collected from CiP tanks after regeneration and were stored for three months in darkness at room temperature. Over time, the physical, chemical and microbiological parameters of the cleaning solutions were analysed. At the end of the study, the solutions were evaluated in terms of surface wetting and cleaning capability. The results showed that storage of the solutions at room temperature contributed to the agglomeration of particulates into larger conglomerates that may contribute to clarification of cleaning solutions by sedimentation. However, other parameters of the stored CiP solutions did not change. © 2019 The Institute of Brewing & Distilling     

耐盐酵母添加对高盐稀态酱醪风味成分的影响

采用蒸馏萃取法提取高盐稀态发酵法发酵结束后的酱醪中的挥发性成分,采用气相色谱进行分析。结果表明,不同时期分别添加3种耐盐酵母的高盐稀态酱醪所产生的风味成分均要多于未添加酵母的酱醪,尤其在第15天添加T酵母产生的风味物质要明显高于其他。在酱醪发酵的第15天添加T酵母使得异丁醛,乙酸乙酯,乙醇,异丁醇,正丁醇及异戊醇,乙酸含量明显提高,45天添加S酵母使HEMF的含量显著提高。表明,在酱油发酵过程中添加耐盐酵母的时间很重要,这可直接影响酱油中某些风味物质的产生及其相互的协调作用。