共查询到20条相似文献,搜索用时 171 毫秒
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1-氨基-4-溴蒽醌-2-磺酸钠是染料工业的一种重要中间体.试验方法是以邻二氯苯为溶剂,采用氯磺酸为磺化剂的磺化工艺和有机弱酸性水介质的低温溴化工艺,经磺化、溴化、中和、过滤、盐析、压滤等工艺过程制得成品.该工艺的改进提高了产品收率和溴的利用率,降低了废水产生量,从而降低生产成本,提高企业经济效益. 相似文献
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微波对玉米淀粉酯化反应的催化作用 总被引:12,自引:0,他引:12
本通过对玉米淀粉酯化反应条件实验研究了微波对淀粉酯化的催化作用。实验中对不同反应介质、微波辐照时间的实验产品进行了乙酰含量测定及对原淀粉与乙酸酯化淀粉的红外光谱比较分析。实验发现,使用微波催化不仅使酯化反应时间大大缩短,而且也使反应条件更加温和。 相似文献
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<正> 二、国内外油化产品在精细化工方面的运用以天然油脂为原料制得的油化产品在精细化工方面的运用途径是十分广泛的。图4显示了通过天然油脂制取精细油化产品的途径。天然油脂精细化工产品主要为表面活性剂,涂料,增塑剂,浮选剂,乳化剂,润滑剂等。其中表面活性剂是天然精细油化产品运用最广泛。 相似文献
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聚乙烯醇纤维的缩醛化反应 总被引:2,自引:0,他引:2
本研究了经干热处理聚乙烯醇纤维的缩氯乙醛及缩本甲醛化反应,发现阻溶胀剂硫酸钠浓度对聚乙烯醇纤维缩氯乙醛化的后期缩醛反应无明显影响,而氯化锌对聚乙烯醇纤维缩苯甲醛化反应有催化作用。 相似文献
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本文研究了温度和硫酸用量对蓖麻油硫酸化反应的影响,利用红外光谱分析了其硫酸化反应发生的位置,同时,利用透射电镜分析了硫酸化蓖麻油乳液粒子的微观结构。 相似文献
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化学纤维高值化是永恒的研究课题,特别是我国现阶段传统化纤普遍存在产能过剩的形势下,如何实现高值化和可持续发展,是行业和企业普遍关心的问题。现阶段,纤维高值化的途径趋于多样化,主要包括工艺技术的重大创新、节能环保化、低成本化以及产品系列化、高性能化、多功能化、纳米化、智能化和个性化设计等。围绕此,本文对国内外纤维高值化研发及应用的最新情况进行了详细介绍和分析,并对其发展趋势进行了阐述。 相似文献
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针对盐厂盐硝联产装置成品硝质量偏低的问题,分析了造成成品硝质量偏低的各种可能原因。并对工艺及设备进行了一系列的改造,从而使成品硝质量由Ⅱ类Ⅱ等品提升到Ⅰ类Ⅰ等品,达到了设计值.实现了芒硝产品质量升级。提高了芒硝产品市场的竞争力,使芒硝成为了盐厂新的经济增长点。 相似文献
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制盐过程中由于离心干燥过程会引发粉盐的大量产生,从而影响盐产品的整体质量。文章论述了新型防破碎离心机在真空制盐生产中的实际应用.此轩离心机在防破碎方面的改进是成功的,大大降低了盐的破碎率,提高了盐的品质。 相似文献
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高品位芒硝型卤水真空制盐工艺保证盐质探讨 总被引:1,自引:0,他引:1
湖北蓝天盐化厂对芒硝型卤水实行热法提硝盐硝联产生产工艺,主产品盐质波动大,生产一级盐、优级盐困难,通过改善老工艺,盐质大幅度提高,一级品率、优级品率增多。 相似文献
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在盐品生产中,原料卤水杂质组分较高对盐产品质量影响严重,此方法论述了如何从源头上去除原料卤水的杂质离子,达到既经济又能产出高质量盐产品的卤水净化方案。 相似文献
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粒度作为精制盐的物理指标之一,其大小、均匀性,直接影响到产品的质量、流动性和结块等。本文就目前真空蒸发制盐影响盐粒度的主要因素进行了探讨、论述。 相似文献
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Factors affecting the quality of Khao Kriap Waue (KKW)-a traditional Thai glutinous-rice-based puffed-snack were studied. The moisture content and expansion ratio of KKW were positively correlated to amylopectin and negatively correlated to the amylose content of the flour, while hardness and bulk density were negatively correlated to amylopectin and positively correlated to amylose. Wet-milled flour produced good-quality puffed KKW, unlike dry milled flour. The smaller the flour particle size the better the product quality The addition of sugar and salt helped improve puffed product quality. The optimum amounts of added sugar and salt were 200–300 g and 0–20 g per kg of flour, respectively. Adding oil did not improve the processing and puffed product quality of KKW. 相似文献
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Vivienne V Yankah Toshiaki Ohshima Hideki Ushio Tateo Fujii Chiaki Koizumi 《Journal of the science of food and agriculture》1996,71(1):33-40
Lipid oxidation and low final product quality observed during processing and storage of a Ghanaian fermented fish product were investigated with respect to the quality of salts used in the curing procedures, namely crude solar salt and refined salt. On analysis of differences in composition, refined salt had a lower moisture and microbial load than crude salt. Differences after fermentation and storage of both refined-salted and crude-salted fish were as follows: decreases in water activity of fish during processing was slower with crude salt than with refined salt; volatile basic nitrogen and total microbiological counts were higher in crude-salted fish; the polyamine of highest concentration in crude-salted samples was histamine, whilst cadaverine concentration dominated in fish fermented with refined salt. TBARS and peroxide values of the extracted total lipids increased during processing. Free fatty acid and diglyceride concentrations were higher in the crude-salted fish than in the samples with refined salt. Poly-enoic fatty acid levels were higher in the samples fermented with refined salt, whilst the levels of total cholesterol oxides were higher in the crude-salted samples. 相似文献
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