清酒罐带压清洗工艺的改造及作用

清酒罐CIP清洗时，通常既要求清洗罐体表面污垢，又要尽可能节省CIP清洗的时间。目前啤酒厂已倾向于采用单相酸性清洗，即在CO2背压条件下进行单相酸洗，随后用酸性消毒剂杀菌。这种清洗方法不仅节约了清洗时间，减少了用水量和CO2，而且降低了啤酒中的溶解氧含量。     

红茶超滤过程中清洗方法的研究

用无机陶瓷膜去超滤澄清红茶具有广阔的应用前景。但无机膜的污染与清洗的问题依然是一个难题，它限制了无机膜的广泛应用。人们使用化学清洗的方法去减少膜污染。研究了单种清洗剂的清洗效果以及最佳清洗条件。     

纺织品手工印花台板快速清洗与保护

时常由于印花时间长了台板胶不粘印品，这时必须清洗台面，尤其在印棉织品时，印不了多少产品就不粘了。若按常规清洗台面，一时无法很快清洗干净。怎样用最简便的方法解决这一问题呢?一个简单而快捷的方法是，将水温调到80～90℃，然后，戴上耐高温乳胶手套。将棉纱头和毛巾布放入水中，操作时顺势将吸了热水的棉布拿上台板进行擦洗，边擦洗边用平口菜刀刮收台面。再用干棉布将台板周围余水擦干。这样即可完成整个清洗，随后进行铺印。如台板实在不粘了，可上台板橡胶粘胶，用电吹风吹干或用烘干器烘干。采用此方法可提高台板原有的台板橡…     

丝织品超声波清洗技术的研究

针对出土丝织品的特点，设计了适用于出土丝织品清洗的装置，研究了超声波的清洗技术以及超声波清洗丝织品的机理，叙述了使用超声波清洗出土丝织品的方法以及需要解决的问题。通过清洗实验证明：超声波清洗技术是一种新型的物理清洗技术，具有方便、迅速、有效、安全、无污染等优点，是适用于丝织品文物清洗的一种方法。     

压力曲筛筛面的化学清洗

淀粉行业应用压力曲筛，取得良好的经济效益和社会效益。但多数中小型淀粉厂对筛面的清洗束手无策。本文较详细地阐述曲筛筛面的清洗方法──化学清洗，化学清洗白筛筛面既清洗了筛面，又不腐蚀筛面。化学清洗是曲筛筛面清洗的一种行之有效而简便实用的方法。     

十九款鲜虾菜肴的制作技法

编前话：如何去除虾中的脏东西虾的直肠中充满了黑褐色的消化残渣，含有细菌。在清洗时，可用剪刀将头的前部剪去，挤出胃中的残留物，将虾煮至半熟，剥去甲壳，此时虾的背肌很容易翻起，可把直肠去掉，再加工成各种菜肴。较大的虾，可在清洗时用刀沿背部切开，直接把直肠取出洗净，再加工成菜。按这种方法清洗烹食，既卫生，又不失虾的鲜美味道。     

混合清汁超滤过程中工艺条件的优化

超滤过程中操作条件的优化对于发挥超滤的优势是至关重要的，本文用ＨＰＭ型板框超滤器对亚法糖厂的混合清汁进行处理，研究超滤系统运行的最优工艺条件，通过测定聚蔗醚酮超滤膜的污染度和清洗效果确定了较可行的清洗方法。     

水针板清洗技术的研究

为寻找一种新型高效的水针板清洗方法,用物理清洗和化学清洗2种方法对水针板样品进行清洗,比较2种方法的清洗效果,分析不同方法对非织造布产品性能的影响,发现利用含有乙二胺四乙酸(EDTA)成分的化学清洗剂对水针板进行清洗,能取得良好的清洗效果,满足实际生产的要求。     

不同清洗方法对草莓中农药残留清洗效果的研究

目的考察不同清洗方法对草莓中农药残留的清洗效果,确定减少草莓中农药残留的最优清洗方法。方法采用正交设计的方法,用最少的实验次数,考察清洗溶剂、清洗方式、清洗时间、清洗温度等因素对清洗效果的影响,每个因素下设有不同的影响水平,充分考虑各个因素下不同水平对清洗结果的影响,共设计27组不同的清洗方法。采用高效液相色谱-串联质谱法同时测定8种农药的残留量,比较清洗前后的农药残留量作为清洗效果的评价指标。结果以2%碳酸氢钠水溶液为清洗溶剂,在40℃的条件下超声10 min取得的清洗效果最好,能将5种不同的农药残留量降低30%以上。结论该方法设计科学,结果可靠,容易操作,可用于草莓日常清洗的方法,为草莓的食用安全提供了一定的保障。     

汽车喷油嘴超声清洗检测仪电路及控制系统的设计

汽车喷油嘴在经历长时间的使用后会被污染而堵塞,影响其正常工作,因此需要用超声清洗检测仪对其进行必要的检测和清洗工作,超声清洗检测仪的电路及控制系统设计是否科学合理对于仪器的工作效率有较大影响。文章介绍了汽车喷油嘴超声清洗检测仪的电路、控制系统的工作原理和设计方法。较为详细地介绍了汽车喷油嘴超声清洗电路及其控制系统的工作原理和设计方法。     

大豆蛋白超滤中的膜污染与清洗方法的研究

阐述了超滤膜污染机理及其影响因素,针对中空纤维超滤膜处理大豆蛋白所引起的膜污染问题,提出了预防措施,对不同清洗方法和清洗剂的清洗效果进行了研究,试验证明物理清洗和化学清洗相结合可有效地提高超滤膜的再生效果,不同清洗剂的清洗效果有显著差别,其中使用复合清洗剂（高锰酸钾和蛋白酶）的清洗效果最佳,其超滤膜的透水恢复率可达新膜透水率的96%以上。     

AN OPTICAL METHOD TO STUDY THE KINETICS OF CLEANING MILK DEPOSITS BY SODIUM HYDROXIDE

An optical sensor was devised to observe cleaning kinetics of heat exchange surfaces fouled by milk and to study the influence of some parameters on them. The sensor works by sensing the attenuation of incident light by the suspension of deposits which are removed by the cleaning solution. The cleaning is carried out without recycling the cleaning solution. The on-line collected numerical data are converted into concentration values by the use of an empirical correlation based on samples of freeze dried deposits diluted with soda solutions. The cleaning kinetics and the weight of removed fouled material are computed for each experiment by integrating the concentration versus time curve. Over 20 experiments, carried out on a plate milk pasteurizer have established the validity of the method. The kinetics are interpreted as initially zero order, but first order at the end of the process.     

浅谈面粉厂小麦清理设备的选用

分析了各种小麦清理设备的特点，介绍了目前面粉厂设计中选用小麦清理设备的现状和变化，探讨了今后小麦清理设备的发展方向。     

THE ECONOMIC USE OF DETERGENTS AND SANITIZERS IN THE DAIRY INDUSTRY

The various types of detergents, detergent sanitizers and sanitizers available on the market are first discussed with specific reference to the advantages and disadvantages of certain components. The cleaning operation is then broken down into various economic factors. The use of water and reclaimed water is detailed with hints on water-saving techniques. The energy factor is discussed with the pros and cons of hot versus cold cleaning. Concentrations and the automatic control of solutions are also covered, together with correct methods of detergent application and the reclaiming and re-use of detergent solutions. Finally, the problems of effluent discharge are covered and two forms of treatment outlined.     

THE REMOVAL OF β-LACTOGLOBULIN FROM STAINLESS STEEL SURFACES AT HIGH AND LOW TEMPERATURE AS INFLUENCED BY THE TYPE AND CONCENTRATION OF CLEANING AGENT

In the food industry, severe fouling of equipment surfaces is common and frequent cleaning is necessary. The aim of this work was to contribute to an understanding of the cleaning process. The adsorption of β-lactoglobulin (β-LG) onto stainless steel surfaces and its removal by detergent were followed at 24 and 82C using in situ ellipsometry. Soil removal using different concentrations of sodium hydroxide was studied. Furthermore, NaOH was combined with the anionic surfactant sodium dodecyl sulphate (SDS). Increasing the NaOH concentration resulted in an enhanced cleaning rate and better cleanability. When the concentration was increased to 0.8 mg/mL, the cleaning process could no longer be monitored by ellipsometry. Combining SDS with NaOH resulted in improved cleaning compared to if using the individual components. Adsorption and removal of β-LG at high temperature led in all cases to decreased cleanability compared to the results obtained at room temperature.     

PREDICTING THE CLEANABILITY OF MIX-PROOF VALVES BY USE OF WALL SHEAR STRESS

The purpose of this work was to predict the outcome of a practical cleaning test for closed food‐process equipment by examining wall shear stress distributions in the equipment estimated from Computational Fluid Dynamics (CFD) simulations. Such predictions make evaluation and improvement of hygienic design of equipment prior to prototype production possible. To do this, knowledge of hydrodynamic cleaning effects is required. The importance of hydrodynamics was shown by cleaning tests on a mix‐proof valve (MPV) and a straight pipe. The MPV was easier to clean than a straight pipe. An explanation to this was sought in this work by the idea of a critical wall shear stress. A radial flowcell (RFC) was used for prediction of the critical wall shear stress. Prediction of cleanability in the MPV was performed by comparison of wall shear stress estimated in the MPV by CFD to the critical wall shear stress found in the RFC. Cleanability was under‐predicted by the use of simulated wall shear stress compared with cleanability estimated from actual cleaning trials.     

INTERNATIONAL INTER-LABORATORY TRIALS TO DETERMINE THE FACTORS AFFECTING THE MEASUREMENT OF CHOCOLATE VISCOSITY

The working group of the International Office of Cocoa, Chocolate and Sugar Confectionery (IOCCC) performed a sequence of five ring tests to improve the agreement of the standard method for measuring viscosity of chocolate between laboratories. Reporting shear stress measurements instead of using the Casson equation improved the agreement, as did standardising the method of cleaning the concentric cylinder and calibrating the viscometers. In the revised method, the standard deviation for shear stress measurement at shear rates greater than 5 s⁻¹ from 23 laboratories was less than 8%. However, the Casson yield values had a seven-fold range and the Casson plastic viscosity a two-fold range, which was unacceptably high. A new method (IOCCC 2000) has been published as a result of this work and is available from CAOBISCO in Bruxelles, Belgium.     

THE FOULING AND CLEANING OF ULTRAFILTRATION MEMBRANES DURING THE FILTRATION OF MODEL TEA COMPONENT SOLUTIONS

Proteins and polyphenols are the principal fouling constituents in the ultrafiltration (UF) of black tea liquor. The aim of this study was to determine the relative importance of individual components in the fouling process, to investigate any synergetic interactions that were occurring and to compare the cleaning characteristics of different fouled membranes. A 30‐kD molecular weight cutoff polysulfone UF membrane in dead‐end mode was challenged with model solutions of tea components. Model solutions consisted of tea proteins, theaflavins (TFs), thearubigins and caffeine. Sodium hydroxide was used as a cleaning reagent. Permeate flux decline curves were presented for single components and mixtures. Individual component transfer fluxes and rejections were also presented. An unexpected finding was that protein in a mixture with TFs could permeate the membrane to a degree, while a protein solution in the absence of the polyphenol was completely rejected. The inspection of membranes fouled by different solutions revealed different foulant morphologies. Membrane cleaning with 0.2 wt % sodium hydroxide was generally found to be effective.     

腈纶废硫氰酸钠的高温净化除杂

对硫氰酸钠除杂的基本方法进行了简要回顾。论述了硫氰酸钠高温净化除杂的基本原理,以此原理为基础建立起高温净化除杂的新型实施方法。结果表明,利用高温净化除杂方法,可以把硫氰酸钠中的有机杂质全部去除干净。指出这一方法必将成为今后硫氰酸钠除杂的最有效的方法之一。     

STUDIES ON FLOWDYNAMICS OF FALLING FILMS OF WATER AND ITS EFFECT ON CLEANING OF STAINLESS STEEL

SUMMARY— Factors such as inclination angle of the test surface, flow rate and temperature and composition of cleaning solutions were examined for their influence on cleaning an 18-in.-wide sheet of No. 4 finish stainless steel by gravity flow of falling films of water and detergent solutions. A suspension of B. subtilis spores was used to contaminate the test surface. After a cleaning treatment, the percentage of spores remaining as measured by a direct surface agar plate method IDSAPI was used to calculate cleaning efficiency. Flows of water and cleaning solutions ranged from 50 to 250 lb/min. After detergent solutions, a post-rinse with water at 100°F for 5 min was used. Another setup with a smaller plate and a constant flow rate of 45 lb/min was used to study the effect on cleaning of varying plate angle between the limits of 60 degrees either side of vertical. Washing time was standardized at 10 min for the large plate and 15 min for the smaller one. Results indicated that cleaning improved with temperature, flow rate and with the presence of acid or alkaline cleaning agents. Cleaning was most effective when the plates were in the vertical position.