酱油制作冷却机

在酱油制作过程中,为了使蒸煮脱脂大豆冷却到常温,一般采用以下两种方法:1.喷射冷凝法或气压冷凝法使用的真空冷却装置。2.在网式输送推上以冷风强制通风冷却的放冷机。①真空冷却装置为 NK 式蒸煮罐不可缺少的组成部份,有用喷射冷凝和气压冷凝的方法。主要使用前者。喷射冷凝法是用涡轮泵压送0.2～0.3MPa 的高压水从混合室顶部喷咀喷出,将蒸煮罐内的空气向混合室吸引,冷凝水向下方排出,使罐内成为真空装置,罐内蒸煮物     

喷射雾化式冷凝器的应用

目前国内不少糖厂的水喷射器存在各种不同的问题，用大量的水和电，但真空度不高。这方面改进的潜力相当大，需要进行深入的研究。对喷射雾化式冷凝器成功推广应用进行了具体分析，同时对逆流式冷凝器和水喷射冷凝器进行对比，得出喷射雾化式冷凝器是目前真空冷凝系统最先进的节能设备。     

糖厂节水与真空系统

糖厂真空系统需要用大量的冷却，不少地区冷水不足，影响了糖业生产及其发展，本文重点研究如何提高真空系统特别是喷射冷凝器的性能和效率，降低耗水耗能量，在深入探讨有关原理的基础上的阐明了改进方向和措施。     

水系统改造

在甜菜糖厂的生产过程中,甜菜的洗涤。渗出、物料的稀释、蒸气的产生、蒸发和煮糖中低温汁汽的冷凝以及某些机械设备（泵轴承）的冷却等都需要耗用大量的水。对于不做任何水回收利用的糖厂,用水量可达加工甜菜量的10一互三倍,若日加工甜菜全3300吨时,则每小时用水量为1400－1540吨,才能满足生产的需要。我厂采用真空冷凝器冷凝水循环使用,流送、洗涤水循环使用,压粕水回收及一类水回收再用等方法,减少了污水排放量,节约新鲜水用量,新鲜水供水量650吨／时左右,而凝结水（送往锅炉）是100～110吨／时,凝结水送往制糖的工艺用水量…     

浅谈直接空冷系统排汽装置设计

火力发电的辅助设备中的冷凝器分水冷和空冷。水冷凝汽器需要大量的水作为冷却介质,然而在部分火力发电厂的选址在水资源缺乏的地方,冷凝器只能使用空冷凝汽器。空冷凝汽器顾名思义就是利用空气做冷却介质对汽轮机乏汽进行冷却。空冷凝汽器的主要凝汽设备是空冷岛,布置在室外,如何将其输送到空冷岛上,每个汽轮机厂家的设置都不尽相同。     

利用酒精精馏废液灭菌新工艺生产酒精

我厂是1985年建成，经过11年的不断技术革新和技术改造，现已形成生产食用酒精1．3万吨的能力，员工120人，采用的是国家科委推广应用的y温蒸煮”、“高活性干酵母”、“双酶法”，蒸馏度精通过分离。冷凝进行发酵甲烷。近一年来，进行研讨，利用精馏废液，清洗发酵罐和灭菌取得成功。一、方法1．用30m3贮罐将精馆废液贮存，杀菌时首先将下面排污阀全部打开，关闭上面观察孔，用清水泵泵送，喷射冲洗40分钟，待自然冷却40℃，开少量冷凝水降温至35℃（发酵罐灭菌）。将精化好的糖化酸经泵进冷却32℃入发酵罐，同时进入10％的酒母酸，发酵52…     

蒸汽喷射真空泵及其在氯化钾生产上的应用

蒸汽喷射真空泵及其在氯化钾生产上的应用江苏省盐业公司台南化工厂杨维强关键词蒸汽喷射真空泵，氯化钾，冷却结晶１引言在我国的海盐苦卤化工生产中，氯化钾生产中的冷却结晶工序一般采用一段真空结晶加液膜冷却器或风冷塔冷却方式。液膜冷却器已被淘汰，风冷塔本身结构...     

QS-100型气液冷凝回收装置的研制与应用

QS-100型气液冷凝尾气回收装置是使用冷空气和地下水做为冷却介质，具有节能降耗，操作简便的特点。     

糖厂真空冷凝系统的改进与探索

介绍了真空冷凝系统在甘蔗糖厂与甜菜糖厂生产使用中的现状,提出甘蔗糖厂真空冷凝系统应向比较节水和高效集中的逆流接触式冷凝器改进,强调糖厂冷凝器节水的一个方面是降低循环回用冷凝水的温度,探讨地源热泵系统作冷源取代冷却塔,简化冷凝水冷却流程并提高冷却效率,对企业进行冷凝水系统完善和水的合理利用,具有借鉴意义。     

真空冷凝系统新设备——喷射雾化式冷凝器的应用

目前国内不少糖厂的水喷射器存在各种不同的问题,用大量的水和电,但真空度不高。这方面改进的潜力相当大,需要进行深入的研究。本文对南宁吉然节能环保技术有限公司在永鑫华糖集团和欧亚糖业集团等五家糖厂成功推广应用的喷射雾化式冷凝器进行具体分析,同时对比逆流式冷凝器和水喷射冷凝器,得出喷射雾化式冷凝器是目前真空冷凝系统最先进的节能产品。     

纺织产品的灰水碳足迹核算

水足迹是一种衡量水资源消耗、水源类型、污染量和污染类型的多维指标,为水资源管理提供了新的思路和方法。文中结合纺织产品的生产加工特点,参照水足迹理论,提出了初始灰水足迹、残余灰水足迹、工序灰水足迹和整体灰水足迹的概念和核算方法,对纺织产品灰水足迹的核算进行了讨论。     

发酵香肠的pH值、水分含量与水分活度(Aw)的关系及其对制品贮藏性的影响

对发酵香肠的 pH值、水分含量与水分活度 (Aw)的关系及其对制品贮藏性的影响作了初步的研究。结果表明 :水分活度的下降与 pH值及水分含量均是呈直线关系 ,随制品 pH和水分含量的降低 ,水分活度逐渐下降 ,但 pH值对水分活度的影响较小 ,水分含量影响较大。香肠的 pH值、水分含量和水分活度值越底其贮藏稳定性越高。     

Water metabolism of dairy cattle.

Lactating dairy cows metabolize large amounts of water and are affected rapidly by water deprivation. Total body water, half-life of body water, size of component pools, and exchanges among them have been quantitated in several studies. The data underscore the dynamic nature of water metabolism in lactating cows. Water is lost in milk, urine, feces, and various forms of evaporation. Sources of water include drinking, feed, and metabolic (oxidation) water. Factors that have been shown to influence drinking behavior include eating pattern, water temperature, whether water is given in a trough or water bowl, flow rates into water bowls, animal dominance if water bowls are shared, and stray voltage. Important environmental factors modulating water consumption of dairy cattle are DMI, nature of the diet, milk production, temperature, and humidity. Equations have been proposed to predict water consumption based on measures of some of these variables. Water is of paramount importance both physiologically and nutritionally; therefore, it is not surprising that its metabolism indirectly may affect many feeding and management decisions. Ample water of acceptable quality must be provided to maximize milk production.     

食品加工用水微生物检测的重要性

食品加工业是用水型工业之一,水质的优劣对食品安全至关重要,对加工用水进行安全卫生控制是生产过程控制的重要环节。微生物污染是食品加工用水最主要的安全隐患之一,我国食品加工用水微生物污染风险高、概率大,每年因食品加工用水微生物污染导致的产品质量问题不在少数,给企业造成了巨大的经济损失。食品加工企业对加工用水的质量控制必不可少,尤其是加工用水的微生物检测能力会影响最终产品的安全性。企业应打破只重视原料、过程产品和最终产品微生物检测的老思路,注意监控加工用水的微生物污染情况。参加水质微生物能力验证能够加强企业实验室对生产加工用水的自我检测能力,确保检测结果的准确性和认可性,对提高产品质量和品质有促进作用。     

稀释水流速及加入角度对流浆箱调节效果的影响

从流体力学的角度分析了稀释水流速及其加入角度对稀释水添加效果的影响。实验结果表明,稀释水支管与布浆支管之间的夹角越大,添加稀释水后布浆支管的流量变化越小,添加效果越好;稀释水支管与布浆支管截面积比越大,即稀释水流速越低,添加稀释水后支管流量的变化率在相同的稀释比情况下越小,稀释水添加的效果越好;在稀释水流速和加入角度这两个因素中,稀释水流速对添加稀释水后布浆支管流量的变化影响更大,也是更为关键的因素。     

A rheological investigation of the role of water in wheat flour doughs

Summary. Doughs of wheat flour, salt and water have been mixed to various levels of work input and water content. Rheological tests have shown that above a particular water content the dough system is unaffected by further addition of water. It is proposed that the water in dough is held with various degrees of strength and that the distribution of water is dependent upon the mechanical work input.     

Invited review: Freedom from thirst—Do dairy cows and calves have sufficient access to drinking water?

The importance of drinking water for production and animal welfare is widely recognized, but surveys and animal welfare assessment schemes suggest that many dairy calves and dairy cows do not have sufficient access. Limit milk-fed calves drink more water than calves fed milk ad libitum, but ad libitum milk-fed calves also require access to drinking water, as milk does not meet the animal's requirement for water. At hot ambient temperatures and when calves are sick, access to water is especially important and should be provided at all times. Many young calves do not have access to water throughout 24 h, and whether healthy young calves require free access to water at all times, or from which age, is not clear and requires further study. Dairy cow free water intake (FWI) is largely determined by milk yield, and high-yielding dairy cows may drink up 100 L of water per day. Dry matter, crude protein, and salt content of feed, as well as ambient temperature, have considerable effects on dairy cow water intake. Deprivation of water affects meal patterning for the cow, as well as increased subsequent rate of drinking and compensatory water intake. Although dairy cow ad libitum water intake may exceed the water provision necessary to maintain production, offering water for ad libitum intake may be necessary to safe guard animal welfare. Cattle are suction drinkers that prefer to drink from large open water surfaces, and Holstein dairy cows can drink at a rate of up to 24 L/min. Research on the effect of design and placement of water troughs for indoor-housed dairy cows on their drinking behavior and water intake is limited. Access to a water source at pasture increases the time cows spend there, and access to shade reduces water requirements during periods of warm weather. In both indoor and pastured cattle, there is a lack of knowledge about the effect of stocking of water troughs on competition, drinking behavior, and intake in dairy cows. Studies on the effect of available water trough length and placement, and of the number of cows being able to drink from the same trough of a given dimension, are needed to evaluate current recommendations.     

铵离子浓度对沉镍工艺的影响研究

在红土镍矿湿法浸出过程中,采用氨法沉镁提取镁盐产品后产生的大量工业废水,如直接排放会影响生态环境,一般都会回用做为镍冶炼工业用水。试验表明含铵浓度不超过0.5 g/L时,对沉镍时Ni、Mn沉淀率和耗碱量无影响,反而可以提高含镁废水中的镁含量,有利于含镁废水的氨法沉镁生产工艺。同时解决了镍冶炼过程中含镁母液氨法沉镁后的废水排放问题,达到了生产用水的循环综合利用,有效的节约了水资源,降低了生产成本。     

线材制品业酸性废水的综合治理与回用研究

分析我国水资源及水处理产业的现状,介绍膜分离技术加电还原法废水处理工艺,给出工艺流程图。采用膜分离加电解回收的水处理工艺使富集重金属的酸性废水中的大部分废水经处理后达到回用标准,经过处理后的重金属离子被还原为单质回收。传统中和沉淀法设备投资需600万元,年处理成本达30万元;膜分离加电解回收的水处理工艺设备投资仅需25万元,年回用中水可节省12万元,年回收副产物收入10.08万元,年处理成本可忽略不计,具有可观的经济效益和社会效益。     

Applying the input-output method to account for water footprint and virtual water trade in the Haihe River basin in China

The virtual water strategy which advocates importing water intensive products and exporting products with low water intensity is gradually accepted as one of the options for solving water crisis in severely water scarce regions. However, if we count the virtual water embodied in imported products as the water saved for a region, we might overestimate the saving by including the virtual water that is later re-exported in association with the proceeded products made from the originally imported products. This problem can be avoided by accounting for the saved water through calculating water footprint (WF) in domestic final consumptive products. In this paper, an input-output analysis (IOA) based on the water footprint accounting framework is built to account for WF and virtual water trade of final consumptive products in the water stressed Haihe River basin in China for the year 1997, 2000, and 2002. The input-output transaction tables of the three years are constructed. The results show WF of 46.57, 44.52, and 42.71 billion m(3) for the three years, respectively. These volumes are higher than the water used directly in the corresponding years in the basin. A WF intensity (WFI) indicator is then used to assess if the economic activities in the basin are consistent with the virtual water strategy. The temporal change of the WFI is also decomposed by the index number analysis method. The results showed that the basin was silently importing virtual water through the trade of raw and processed food commodities under the background of the whole economic circulation.