环保型水处理化学品和水处理技术探讨

水处理化学品,指的是工业水处理使用的化学药品,比如阻垢剂、缓蚀剂、分散剂、杀菌灭藻剂、除氧剂等,主要应用在冷却水、锅炉水、污水以及油田用水等工业水处理过程.为提升水处理效果,则有必要合理使用环保型水处理化学品和水处理技术.因此,文章在分析环保型水处理化学品类型的基础上,进一步探讨环保型水处理技术要点,并对环保型水处理发展趋势进行展望,希望以此全面提高水处理工作质量成效.     

浅谈高压鲜海参的制作

近年来，用鲜海参制作的各种特色菜越来越受到食客们的青睐。其中，“高压鲜海参”以原汁原味、口感滑爽等特点，在北方餐饮市场上颇为“流行”。笔者根据实践经验认为，在制作高压鲜海参时只有掌握好原料选择、过水处理、压制时间和挤水处理这四道工序，才能使成菜达到较好的效果。一、制作工序1．原料选择市场上常见的海参品种有渤海的灰参（刺刻、海南的梅花参、北海的方刺参、中沙群岛和东沙群岛的白石参和克参（乌狗参）等，而制作“高压鲜海参”这款菜最理想的原料是渤海的活农参。2过水处理先将活灰参治净，顺长一切为二话参小则不用…     

磷酸盐在炉内水处理中的应用

主要介绍磷酸盐炉内水处理的原理、反应条件控制及其在实际生产中的应用。     

磷酸氢二钠在锅炉水处理的应用

本文介绍电站锅炉采用软水进炉和炉内加药处理,保证锅炉安全运行的情况。并着重介绍了炉内加药由原来的磷酸三钠改为磷酸氢二钠后,在改进炉水质量、减少排污量、减少热损失方面所取得的效果。     

氢氧化镁在水处理中应用研究新进展

氢氧化镁由于其具有缓冲性、活性大、吸附能力强、不具腐蚀性、安全、无毒、无害，近年来在水处理系统得到了广泛的应用。本文对近十年来氢氧化镁在水处理中的最新研究进展作了综述，主要包括：重金属脱除、印染废水处理、海（卤）水脱硼、脱氮除磷、工业废水治理等。     

喷水织机配套水处理设备工艺探讨

介绍了我国喷水工场配套水处理站通用的几种设备及工艺路线,提出电渗析水处理方法运行费用低,对环境污染小,推荐使用。     

反渗透系统性能下降的原因分析及预防措施

某超超临界活力发电厂采用全膜水处理系统生产除盐水,运行六年后出现模块污染,处理下降等问题,其中以反渗透为严重,通过检查模块,结合运行中出现的参数变化及数据综合分析,其原因为反渗透膜元件受到了有机物及其他污染物的混合污染,其中生物污染是造成反渗透系统处理下降重要的原因,对系统清洗后有所好转。对此,建议进行加强进水水质监测、及时进行化学清洗等措施。     

关于水分调节与稳定面粉水分的探讨

阐明小麦水分调节的概念,论述了水分调节对小麦籽粒、去石机筛面、研磨、筛理、清粉工序的影响;结合企业多年实际水分记录,通过对磨耗的影响因素的分析,得出加水量的计算公式,为实现入磨最佳水分,奠定理论基础。     

提高水基聚氨酯树脂凃膜耐水性的研究

对丙酮法合成的水基聚氨酯树脂凃膜耐水性的提高进行了报导。作者选用了硬脂酸单甘脂(GMS)、聚硅氧烷二醇作为小分子扩链剂并以二聚酸聚酯二醇作为软段合成了含有侧链的水基聚氨酯树脂系列、探讨了DMPA用量、聚氨酯侧链结构种类等因素对水基聚氨酯树脂分散体涂膜耐水性的影响。合成出了耐水性更好的水基聚氨酯树脂皮革涂饰剂。     

花样水世界

进入常州花都水城,就仿佛进入了夏岩自己的世界。夏岩一直钻研三件事,一是生态餐厅,一是水泥仿真制作,一是传统文化的现代表现,在花都水城,前两种已经是熟稔在心地运用,后者则是第一次大规模的尝试。水城的自然化特性,让生态造     

白酒生产中黄水和酒尾的应用

黄水、酒糟和酒尾是固态发酵法生产浓香型大曲酒的副产物.黄水不仅含有丰富的醇、醛、酸和酯类物质,还含有丰富的有机酸、淀粉、还原糖、酵母自溶物等营养物质,含有大量经长期驯化的酿造微生物及生香的前体物质;酒尾也含有一些可利用的物质.可利用黄水和酒尾进行灌窖发酵、培养人工老窖、酯化反应、大曲发酵串蒸、生产调味酒等应用于浓香型大曲酒生产,提高大曲酒的质量.     

Effect of Water Hardness on the Taste of Alkaline Electrolyzed Water

ABSTRACT: The effect of water hardness on the taste of alkaline electrolyzed water (AEW) was examined by sensory evaluation. Sensory test 1 of commercial bottled mineral water to which calcium and/or magnesium salts had been added was performed by panelists who evaluated the effect of hardness on the taste of water using a scoring method (hedonic scaling test) and a 1-pair comparison method. The water, in which the calcium concentration and the magnesium concentration was 20 mg/L and 2 mg/L, respectively, was found to taste better than any water containing other concentrations of calcium and magnesium. Sensory test 2 of bottled mineral waters having hardnesses of 30 mg/L to 290 mg/L, of activated carbon filtration water having a hardness of 50 mg/L, and of AEWs was performed by panelists using a scoring method (hedonic scaling test) and a pair test, and their preferences for the taste of AEWs was surveyed. The taste of AEW made by electrolyzing activated carbon filtration water did not differ from that of the water before it was electrolyzed. The same was true of AEW made by electrolyzing bottled mineral water having a hardness of 80 mg/L. However, 3 kinds of AEWs made by electrolyzing bottled mineral waters having hardnesses of 30 mg/L, 170 mg/L, and 290 mg/L were found to taste less pleasant than each bottled mineral water before being electrolyzed. The results of sensory tests 1 and 2 show that good-tasting AEW could be produced by an alkaline water electrolyzed from most tap water of Japan because its hardness varies from approximately 50 mg/L to 80 mg/L.     

Water Sorption and Water Plasticization Behavior of Vacuum Dried Honey

The present study investigated effects of total solids content of honey maltodextrin systems and the component ratio on water sorption isotherm and water plasticization behavior of the vacuum-dried solids. The Guggenheim, Anderson, and de Boer model fitted well to the water sorption data with monolayer water contents over the range of 4.8–6.2 g water/100 g of solids. Water plasticization of the powder followed the Gordon–Taylor equation, with the T_g of dry solids of 30–43°C depending on composition. The critical water content of dried honey at 25°C was lower than the monolayer water content. A maltodextrin ratio more than 50% decreased water plasticization sensitivity to the highest extent.