醋酸装置中的清洁生产

大庆石化公司化工二厂醋酸装置由上海医药设计院于１９８４年设计，设计生产能力醋酸７７kt／a，副产品混酸７００t／a，醋酸甲酯６５０t／a。自１９８６年投产以来，通过对设备的改造，目前生产能力已提高至１００kt／a，副产品也相应增加。面对市场竞争的加剧和QHSE管理体系建立的形势，石化企业必须进一步调整和提高产品的质量等级，降低产品成本，减少排污量。大庆石化公司醋酸装置通过加强管理，改进工艺，降低能耗、物耗，进行废物回收利用等途径，开展清洁生产，获得了可观的经济效益和环境效益。１生产工艺及装置排污１．１工艺简…     

扬子石化醋酸装置配套项目开建

<正>最近扬子石化公司年产50万吨醋酸配套项目主体装置正式开始施工。该项目新建一套以天然气为原料的年产33万吨一氧化碳装置,同时可副产羰基合成气、氢气等。项目明年下半年建成投产后,所产一氧化碳供扬子石化与BP公司     

采用旋壳泵对醋酸装置进行节能改造

针对醋酸装置稀酸泵存在的问题，为实现公司节能降耗和污染减排的目标，采用旋壳泵取代了原有的高速离心泵，目前各项运行指标良好，不仅满足了生产工艺的要求，而且在经济节能方面取得了明显效益。     

扬子江乙酰公司扩建100万t／a醋酸装置

中国石化-BP重庆扬子江乙酰化工有限公司新增65万t／a醋酸扩建项目合作备忘录签字仪式在北京举行。     

Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine

Biogenic amines are undesirable in all foods and beverages because if consumed at too high concentration, they may induce food-borne intoxications. The biogenic amine production by 155 strains of lactic acid bacteria, 40 strains of acetic bacteria and 36 strains of yeast isolated from wine were analysed in wine, grape must and synthetic media by HPLC. We did not observe biogenic amine production by acetic bacteria and yeast; however, we found production of histamine, tyramine, phenylethylamine and putrescine by LAB. A correlation of 100% was observed between biogenic amine production in synthetic medium and wine and between activity and presence of gene. With the results expose in this paper, we can consider than the lactic acid bacteria are the microorganisms responsible of histamine, tyramine and phenylethylamine production in wine. However, we cannot consider the microorganisms analysed in this work to be those responsible for tryptamine, cadaverine and putrescine levels in wine. These results could lead to future applications for preventing excessive amounts of histamine, tyramine and phenylethylamine forming during vinification and storage.     

Novel biocompatible silver nanoparticles for controlling the growth of lactic acid bacteria and acetic acid bacteria in wines

This paper reports the inhibitory potential of two new silver-based biocompatible nanoparticles (Ag NPs), specifically synthesized for this study, against Gram-negative and Gram-positive bacteria, such as Escherichia coli and Staphylococcus aureus, and different wine lactic acid bacteria (LAB) (Oenococcus oeni, Lactobacillus casei, Lactobacillus plantarum and Pediococcus pentosaceus) and acetic acid bacteria (AAB) (Acetobacter aceti and Gluconobacter oxydans). Both solid nanoparticles, dried PEG-Ag NPs 1 (20.01% silver content) and glutathione-stabilized GSH-Ag NPs 2 solution (0.197 mg/mL silver content), showed homogeneous size distribution and physicochemical properties compatible with their use as antimicrobial agents. The nanoparticles showed different antimicrobial spectra, with PEG-Ag NPs 1 being more effective (lower IC₅₀ values) against Gram-negative strains, whereas GSH-Ag NPs 2 showed similar efficiency against Gram-negative and Gram-positive strains, with the exception of O. oeni strains, which turned out to be notably susceptible to them (IC₅₀ ∼1 μg/mL, Ag concentration). For the LAB and AAB tested, these nanoparticles showed IC₅₀ values (particle concentration) of the same order as those for the widely used additive potassium metabisulphite, at least as calculated for PEG-Ag NPs 1. These results confirm the potential of Ag NPs in controlling microbial processes in winemaking, and open new investigations on the design and use of antimicrobial-specific silver-based nanoparticles in oenology.     

醋酸废液中丙酸的回收

介绍了甲醇羰基化合成醋酸装置精馏系统废液中丙酸回收技术方案,通过该方案规模为20万t/a的醋酸装置,可回收纯度99.8%以上的丙酸640 t/a,丙酸回收装置工程投资为870万元,投资回收期约2.64年。     

Quantitative determination of lactic and acetic acids in cider by 1H NMR spectrometry

A quantitative determination method of lactic and acetic acids in cider is proposed by means of the proton nuclear magnetic resonance (¹H NMR) technique. Lactic acid gives a doublet signal at 1.42 ppm in the spectrum and acetic acid a singlet signal at 2.09 ppm, whose area is used to determine the concentration of these compounds. 3-(Trimethylsilyl)-2,2,3,3-d⁴-propionic acid sodium salt is added to the cider with a double purpose: as a reference for 0.00 ppm and as an internal standard for ¹H NMR measurement. Enzymatic analysis methods are used to validate the method. Good correlations are found between the lactic and acetic acids concentrations obtained by ¹H NMR and those obtained by enzymatic methods in different commercial ciders. For lactic acid, the 95% confidence interval for the slope is 1.05 ± 0.08 (includes 1) and for the intercept 0.27 ± 0.42 (includes 0). For acetic acid, these intervals are 1.01 ± 0.06 for the slope and 0.03 ± 0.08 for the intercept. The described method is fast and direct.     

柠檬酸钠溶液循环吸收工艺在制硫尾气脱硫中的工业应用

阐述了利用柠檬酸钠溶液循环脱硫工艺对克劳斯制硫尾气进行脱硫处理的效果。工业试验结果表明,把克劳斯制硫尾气焚烧、洗涤降温后,用柠檬酸钠溶液循环吸收脱硫,脱硫效果好,排烟中二氧化硫体积质量低于50 mg/m3。该工艺将脱硫过程中回收的二氧化硫再返回克劳斯制硫装置回收硫黄。脱硫系统工程投资小,运行费用低,脱除二氧化硫的成本为1 172.5 RMB$/t,工艺简单,操作方便,排放的废液量少。     

常规10型抽油机改造及推广使用效果

针对常规10型抽油机不能满足供液不足油井采油工况需要的问题，将该型抽油机改造成旋转驴头抽油机。主要改造内容是将固定式驴头改为旋转驴头，后者通过与增设的前连杆一端的铰接，可在游梁运动的同时实现自转。驴头公转和自转的冲程迭加，便达到增加冲程的目的。同时增添了曲柄副平衡块，以提高平衡扭矩。使用情况表明，由于冲程增加40％，冲次降低50％，整机运转更加平稳，噪音降低，而且减少了光杆断脱，提高了泵效。同时还收到了节省投资和降低电力消耗的良好效果。     

醋酸合成方法的催化研究进展

详细论述了醋酸的几种催化合成方法,主要介绍了多种催化反应体系、反应条件、催化剂的催化活性及相应的反应机理     

乙酸在酸化工作液中的作用

研究了乙酸的相对反应速度,乙酸与柠檬酸对稳定铁离子的协同效应,乙酸的腐蚀速度及其对酸液局部腐蚀钢铁表面的影响。结果表明,乙酸具有缓速、协同柠檬酸稳定铁离子的作用,可以有效地降低高温下酸液的腐蚀速度,能够协同缓蚀剂有效地控制高温动态条件下高浓度土酸溶液对钢片表面的局部腐蚀。     

Survival and inhibition of Staphylococcus aureus in commercial and hydrated tahini using acetic and citric acids

Tahini (sesame paste) is a low-moisture ready-to-eat food that has been linked to foodborne outbreaks and recalls. The objectives of this study were to investigate the behavior of Staphylococcus aureus in commercial and hydrated tahini at 10, 21 and 37 °C and to inhibit S. aureus in these products by 0.1, 0.3 and 0.5% acetic or citric acid. S. aureus was able to survive in commercial tahini with reductions of 3.3, 1.6 and 0.7 log₁₀ CFU/g at 37, 21 and 10 °C, respectively; while it grew in hydrated tahini with an increase of 3.9, 3.0 and 1.8 log₁₀ CFU/ml at 37, 21 and 10 °C, respectively, by 28d. Citric or acetic acid at ≤ 0.5% reduced S. aureus in commercial tahini by ≤ 2.3 log₁₀ CFU/ml by 28d compared to control at all of the tested temperatures. However, acetic and citric acid were more inhibitory at 37 and 10 °C, respectively. In hydrated tahini, viable S. aureus cells were not detected in the presence of 0.5 or 0.3% acetic acid after 7 and 14d, respectively, at both 21 and 37 °C; and after 14 and 28d, respectively at 10 °C. Acetic acid at 0.1% also reduced S. aureus numbers to undetectable levels after 14 and 28d at 21 and 37 °C, respectively. S. aureus cells were also not detected in the presence of 0.5% citric acid by 21d at all of the tested temperatures, or 0.1 and 0.3% citric acid by 28 and 21d, respectively at 21 °C. Acetic and citric acids could be used in tahini or tahini-based products to reduce the potential risk associated with S. aureus.     

中国醋酸行业形势分析

介绍了近年来醋酸行业发展形势,分析了目前醋酸生产行业中存在的问题,如竞争者众多,醋酸产品供大于求,下游产品扩能迅猛,产业链同质化严重,并指出醋酸行业应以开发高端下游产品为发展方向。