味精企业清洁生产与审核

介绍了味精企业清洁生产与审核的主要标准与要求,以及实施清洁生产可采用的高中费方案.提出清洁生产审核重点应是汽耗,拟推广应用节能的热泵,大幅度降低综合能耗.     

多效蒸发末效二次蒸汽利用对节能的研究

充分利用末效蒸发器二次蒸汽的热量。是目前国内外需浓缩溶液的工业企业正在研究的问题。本文对末效二次蒸汽被抽取的可行性及其发展前景进行了研究。笔者认为在工业生产中末效二次蒸汽利用的前景广阔。     

混合油负压蒸发,二次蒸汽利用工艺的实践

通过笔者在油厂设计和生产实践中的体会，分析混合油负压蒸发、二次蒸汽利用工艺的影响因素，并指出操作中应注意的问题。     

负压蒸发与二次蒸汽利用生产工艺

本文简要介绍了德国ＬＵＲＧＩ公司生产的负压蒸发与二次蒸汽利用生产工艺流程及其主要工艺参数，并通过热最衡算与效果分析得出，负压蒸发与二次蒸汽利用工艺比常压蒸发工艺节省蒸汽２５％，节省冷却用水３６万吨／年，降低生产成本２１．８万元／年，并可以生产出高质量的浸出毛油。     

脉冲式低压煮沸工艺的应用

本文主要介绍了采用低压动态煮沸回收热能的方法,可以降低麦汁煮沸强度,减少蒸汽消耗。     

多效蒸发制盐与热泵法（蒸汽机械压缩）制盐中蒸发能耗的分析与比较

工业规模的热泵制盐装置国内已投运多年,对于热泵法制盐和多效蒸发法制盐两种技术的优劣已有过不少的讨论。在以往的分析和讨论中普遍认为热泵法制盐中蒸发能耗远低于多效蒸发的能耗,因此认为采用热泵法制盐技术可以大幅度降低制盐能耗,是今后制盐行业值得推广的节能技术。 本文以为,以往对于两种制盐技术中蒸发能耗的分析有很大的缺陷。主要是:1.单纯以蒸发所耗热焓值比较两者优劣,无视蒸发技术的传热过程中工质热焓中相当一部分在传热的末端必然要作为废热排去;2.机械压缩过程中电能的消耗等值地折算为热能,而对电能的生产过程(热力发电)中,电能的获     

糖化二次蒸汽回收途径的探讨

啤酒生产的蒸汽消耗量大，糖化工序占了总热量消耗的50％，而麦汁煮沸则占了30％左右。如何将煮沸锅产生的二次蒸汽回收利用，使吨酒能耗降低，是值得大家共同探讨的问题。     

海水淡化用蒸汽喷射真空泵结构参数优化研究

蒸汽喷射真空泵是维持多效蒸馏海水淡化系统正常运行压力、保持设备工作效率和出力的关键设备.文章采用数值模拟的方法研究了蒸汽喷射真空泵喷嘴出口位置、面积比等结构参数对真空泵性能的影响,得到喷嘴出口位置和面积比的最优值,为蒸汽喷射真空泵的设计提供理论依据.     

利用木薯酶法生产饴糖

在现有酶法饴糖生产工艺基础上 ,引入耐高温液化酶、连续喷射液化技术及节能多效降膜真空蒸发浓缩系统 ,直接以木薯为原料生产饴糖 ,开发了新的酶法饴糖生产工艺。同时也对各工序的操作参数进行了优化     

啤酒企业"酵母味素"的工业化生产

介绍了衰退的回收啤酒酵母泥制取酵母味素及麦芽根由核酸酶提取的生产工艺操作要点及检测指标和方法。     

味精生产中污染预防工艺的研究现状

味精行业一直被认为是高污染行业,其生产过程产生的废水很难进行末端处理.文章从生产工艺源头和高浓废水资源化综合利用两方面,介绍了目前味精生产中污染预防工艺的研究现状,并对污染预防技术的发展前景进行了展望.     

离子选择性电极法测定味精生产中的钙含量

拟定了以钙离子选择电极为指示电极，饱和甘汞电极为参比电极，EGTA标准溶液为滴定荆的电位滴定法测定味精生产过程中钙含量的分析方法。该方法的测定结果与原子吸收法基本一致，标准偏差在0．018～0．025之间，相对标准偏差在1．00％～2．12％之间，回收率在95．0％～102．3％范围内。     

味精生产中有机酸含量的抑制型离子色谱测定及焦谷氨酸产生原因分析

该研究建立了抑制型离子色谱法测定味精生产中10种有机酸的方法。对味精实际生产中不同工段样品中的有机酸含量进行测定,并进一步就味精生产中焦谷氨酸的产生原因进行初步探讨。结果表明,采用Organic acids-250/7.8有机酸柱和抑制型电导检测器,当淋洗液为1.0 mmol/L硫酸和7%乙腈、柱温为20 ℃、流速为0.3 mL/min时,能将柠檬酸、酒石酸、丙二酸、苹果酸、琥珀酸、乳酸、富马酸、甲酸、乙酸和焦谷氨酸在35 min内分离和定量。10种有机酸在对应线性范围内的线性相关系数均可达0.998以上,相对标准偏差（RSD）＜1%,回收率为92.1%～106.2%,满足实际样品的分析。焦谷氨酸产生原因分析结果表明,在谷氨酸转晶过程和味精结晶过程产生量最多,谷氨酸损失率达7.6%。该方法为味精生产中有机酸的监控和产品质量评价提供依据。     

Functional characterization of steam jet‐cooked buckwheat flour as a fat replacer in cake‐baking

BACKGROUND: With rising consumer awareness of obesity, the food industry has a market‐driven impetus to develop low‐fat or fat‐free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet‐cooking and the performance of the resulting product in cake‐baking was evaluated as a fat replacer. RESULTS: Steam jet‐cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet‐cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet‐cooked buckwheat flour exhibited shear‐thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet‐cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet‐cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. CONCLUSION: When buckwheat flour was thermomechanically modified by steam jet‐cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low‐fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry     

精炼车间脱色工段真空系统改造

由于三级真空蒸汽喷射泵消耗蒸汽较大,随着蒸汽价格的上涨造成生产成本增加。通过对原有系统进行改造,利用水喷射泵代替原蒸汽喷射泵为脱色系统提供负压,停止使用蒸汽,节能降耗,降低生产成本。     

纸机烘干部蒸汽冷凝水系统运行状态浅析

介绍了用于评估纸机烘干部蒸汽冷凝水系统的运行状态的常规检测方法。利用纸面温度测量、烘缸表面温度测量及袋区通风温度测量数据,依据纸页干燥的客观规律,对纸机干燥部蒸汽冷凝水系统运行状态进行分析,以发现蒸汽冷凝水系统中的问题。     

粮食调质中加湿器的选择

在粮食加工以前经过适当的调质处理可以确保粮食的物理性质和工艺品质。要在短时间内达到较好的增湿粮食的效果，达到最佳的增湿效应和经济效益，加湿器的选择是很重要的。介绍了湿膜加湿与常见的干蒸汽加湿、电加湿等方法，并进行对比分析，说明湿膜加湿器在粮食调质中的可行性。     

Comparison of direct steam injection and steam-jacketed heating in squid protein hydrolysis for energy consumption and hydrolysis performance

Direct steam injection (DSI) and conventional steam-jacketed (SJ) heating systems were compared for energy consumption and hydrolysis performance in producing squid hydrolysates (SH). Hydrolysis was carried out with endogenous enzymes at 55 °C for 90 min and native pH (6.5 ± 0.2), followed by pasteurization at 75 °C for 30 min. Hydrolysis performance was evaluated by monitoring the changes in viscosity, degree of hydrolysis (DH), and protein profile during the course of hydrolysis. The DSI heating process was more energy efficient than SJ heating with significantly less energy usage (∼30% energy reduction), shorter come-up times, and total processing time. While considerable fouling was evident with SJ heating, no fouling was observed with DSI heating. No appreciable differences in hydrolysis performance were observed between DSI and SJ heating, although the DSI-treated hydrolysate exhibited slightly lower values in viscosity and DH, as well as weaker protein band intensities due to dilution caused by steam condensation. The use of a steam filtration unit in DSI not only filtered the incoming steam, but also reduced condensation. Results suggest that DSI heating with steam filtration is an energy efficient and fouling-free process for preparing SH and potentially for other type of enzymatic protein hydrolysates.     

负压蒸发系统汽提塔二次蒸汽利用的分析

以2 500 t/d大豆加工厂为例,对浸出车间汽提塔二次蒸汽热能利用进行了分析。通过增加200 m2的换热器,将汽提塔二次蒸汽与一蒸后的混合油进行换热,可将混合油的温度由55℃提升至62℃。经计算,可节省蒸汽1.98 kg/t,可减少冷凝系统循环水热负荷491 952.71 kJ/h,同时使蒸发系统的真空系统更加稳定,对提高油脂加工厂的生产稳定和经济效益有重要的意义。