共查询到20条相似文献,搜索用时 125 毫秒
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水平衡测试是为了计划用水与节约用水的科学工作,也是评价企业用水水平的重要方法,同时为流域内节约用水、计划用水以及合理调配水资源的基本依据。文章主要从管理角度来分析实施企业水平衡测试的主要问题,然后针对这些问题提出系统推动水平衡测试工作策略。 相似文献
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概述企业水平衡测试的目的及基本测试方法。通过开展水平衡测试工作,找到节水潜力点,经加强用水管理及采取相应的技术改造措施,大幅降低了产品水耗,达到提高合理用水水平和节约用水的目的。 相似文献
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从水洗过程用水的特点、水洗过程的物料平衡、水洗过程水量的变化3个方面分析了印染用水问题,通过案例讨论了水洗方式的影响。结果表明,要减少用水,需要对水中或织物上的污染物进行分析。 相似文献
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《食品与生物技术学报》2015,(6)
<正>粮食安全和水安全是影响中国社会经济和生态环境可持续发展的重要因素。然而,这两者之间却存在一定的矛盾,保障粮食安全需要增加农业用水,而为了保障社会经济生活用水和生态用水则需要减少农业用水。2014年,中国粮食自给率已经降到90%以下,农业用水占我国用水需求的60%左右。如何平衡我国未来粮食安全与水资源安全是一个亟需解决的重大问题。 相似文献
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依据《企业水平衡测试通则(GB/T12452-2008)》相关规定,以某皮革企业根据自身用水需求,严把用水效率红线,开展水平衡测试工作为例,通过企业测试期间水量数据及产品产量等工业经济指标的计算,对取、用、耗、排水进行了合理性分析和评价,进而提出节水改进建议措施,以供中介机构进行企业水平衡测试工作参考. 相似文献
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B P Hills C E Manning Y Ridge T Brocklehurst 《Journal of the science of food and agriculture》1996,71(2):185-194
Working from the simple assumption that bulk, surface and bound water in a heterogeneous system are characterised by different intrinsic nuclear magnetic resonance (NMR) relaxation rates and water activities several non-trivial relationships are derived between NMR water relaxation times and water activity. These relationships are tested for randomly packed beds of silica and Sephadex particles both in the fast and slow diffusive exchange regimes. It is shown that Archies law for electrical conductivity is obeyed by these porous beds and this observation is used to establish further relationships between NMR relaxation rates and electrical conductivity. By comparing the rates of recovery of viable cells of Salmonella typhimurium with the NMR, sorption isotherm and conductivity data it is shown that the bacterial cells are monitoring the local water activity in the fluid immediately surrounding them and not the experimental, global water activity coefficient. The implications of this observation for food preservation are considered. 相似文献
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针对国内引进的几条水刺生产线水循环过滤系统的基本运行情况 ,阐述循环水质量对水刺生产的影响 ,分析各种因素对水质的影响 ,提出改进水循环过滤系统水质的几种方案。 相似文献
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采用滤纸片扩散法研究菱角梗、菱角壳乙醇提取液及其不同溶剂萃取物的抑菌活性,并考察不同温度、pH、紫外辐照对菱角梗、菱角壳乙酸乙酯萃取物抑菌活性稳定性的影响,最后,采用高效液相色谱法和超高效液质联用法对菱角梗、菱角壳乙酸乙酯萃取物中的成分进行鉴定。结果表明:菱角梗、菱角壳乙酸乙酯萃取物对金黄色葡萄球菌、大肠杆菌和酿酒酵母菌的最小抑菌浓度分别为0.391、0.391、3.125 mg/mL和0.098、0.195、1.563 mg/mL,抑菌效果显示,菱角壳乙酸乙酯萃取物优于菱角梗乙酸乙酯萃取物,二者萃取物均对革兰氏阳性菌具有显著抑菌作用,且效果强于革兰氏阴性菌,对真菌的抑菌作用最弱;菱角梗、菱角壳乙酸乙酯萃取物在温度20~100℃、pH5~9和紫外光处理10~40 min时,均表现出良好的抑菌稳定性。经鉴定,菱角梗乙酸乙酯萃取物中含量最高的是没食子酸和1,2,6-三-O-没食子酰-β-D-葡萄糖,含量为45.87%,菱角壳乙酸乙酯萃取物中含量最高的是1,2,3,6-四-O-没食子酰-β-D-葡萄糖、槲皮素-3-O-半乳糖苷和1,2,6-三-O-没食子酰-β-D-葡萄糖,含量为57.84%。本文为菱角梗、菱角壳提取物作为抑菌剂的实际应用提供了参考。 相似文献
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长期以来,我国水资源形势不容乐观,水污染相当严重,但是水污染治理却严重滞后,一定程度上影响了水资源的安全和可持续利用。本文从我国水污染的成因入手,从法律、行政、经济和技术等方面对防治水污染的主要手段进行探索和研究,以期达到将其应用于生产生活中来改善环境和水资源的目的。 相似文献
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通过两个典型脱墨流程水平衡的比较,说明系统内部水的分配使用和尾渣的分流处理的不同对系统内水处理效果的影响。 相似文献
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Determination of Water Separation from Cooked Starch and Flour Pastes after Refrigeration and Freeze-thaw 总被引:4,自引:0,他引:4
A procedure for determination of net syneresis in starch and flour materials was developed based on free water in freshly cooked pastes, syneresis water expelled during cold storage and absorbed water in the contracted gel. Free water values decreased from 50% to <5%, as starch concentrations increased from 4 to 10%, indicating the need for correction of expelled+absorbed water values from free water for calculating net syneresis. Normal cereal, root and dicotyledonous seed starches exhibited a broad range of expelled water values during refrigeration, but gave high absorbed water values during freeze-thaw cycles. Waxy starches had low net syneresis during refrigeration and, except waxy corn, during freeze-thaw. For comprehensive evaluation, two refrigeration and two freeze-thaw cycles are recommended. 相似文献
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介绍了造纸工业水循环回用技术的进展,对造纸过程中段水的回用做了讨论,并对造纸白水封闭循环系统和制浆造纸企业常用的零排放流程做了介绍。 相似文献
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在全球和中国水危机的大背景下,企业和公民社会共同面临复杂多样的水问题。饮料企业属于用水密集型行业,水是最大宗的原材料,因此来自水的挑战尤其突出。由于很多风险源自外部,仅仅关注内部要素(例如生产线、工厂、办公室)并不足以消减与水相关的商业风险。富有远见的饮料企业将走出公司大门,把目光投向更广阔的领域,采取更加积极的态度和富有创新性的手段参与水管理。本文分析了饮料企业参与水管理的社会大背景、动机、尺度和方式以及注意事项。呼吁饮料企业探求一条既有益于商业目标同时又为社会添福祉的道路。 相似文献
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Masamichi Koseki Sumiko Fujiki Yoshinori Tanaka Hiroyuki Noguchi Toshikazu Nishikawa 《Journal of food science》2005,70(4):S249-S253
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. 相似文献