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海水淡化是解决淡水危机的重要途径,新工艺、新型膜材料及新能源的利用,有望进一步降低海水淡化成本。介绍了多效蒸发、多级闪蒸、压气蒸馏、反渗透等海水淡化工艺以及基于膜技术的海水淡化集成工艺的最新进展,分析了利用风能、太阳能、核能和化学热能等可替代能源进行海水淡化的可能性,在此基础上,提出了海水淡化未来的发展方向。 相似文献
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高能耗和高投资一直是阻碍反渗透海水淡化技术大范围推广应用的主要原因.为了促进反渗透海水淡化技术尤其是中小型反渗透海水淡化装置的推广应用,文章就一种10t/d高效节能反渗透海水淡化装置进行了中试试验研究.由于采用了新研制的差动式能量回收装置,中试装置产出每吨淡水高压能耗只有3.6kWh,不考虑高压泵及电机自身损耗的影响时每吨淡水能耗为2.3kWh~2.7kWh,装置能耗得到显著降低,余压能量回收效率达到97%.装置产水流量稳定,产水质量较好,电导率可达290μS/cm. 相似文献
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摘要:反渗透亦称逆渗透(RO),其可根据各物料不同的渗透压,达到对物质的分离、提取、纯化和浓缩目的。反渗透处理具有处理温度低、系统简单、操作方便、处理效果好等优点。利用反渗透装置处理勾兑用水可解决因水质污染而带给白酒的异杂味等问题,可明显提高酿酒用水的质量,促进名优酒质量的提高。 相似文献
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Debabandya Mohapatra Sabyasachi Mishra Chandra Bhan Singh Digvir Singh Jayas 《Food and Bioprocess Technology》2011,4(3):327-339
Banana has a special place in the daily diet of millions of people around the world for sustenance and nutrient enrichment.
Some of the popular food uses of banana are chips, raw ripened fruit, cooked green banana, fermented and unfermented beverages,
juice, puree, dried flour for bakery and infant formula food. Banana is also used as a starch source for various chemicals
and packaging materials. The storability and functional properties of these products can be altered by the application of
various innovative food processing technologies. This review article focuses on different banana products, their potential
for non-conventional uses and associated prospective novel processing techniques for value addition and preservation. 相似文献
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我国有机食品面临的挑战与机遇 总被引:1,自引:0,他引:1
近几年,有机食品在我国的迅速发展固然满足了部分消费者消费安全食品的愿望,但有机食品短时间内的迅速增长使得消费者对其真实性画上问号。本文就有机食品发展所面临的挑战和机遇进行分析并提出相应的对策建议。 相似文献
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传统烧鸡加工业面临的挑战和机遇 总被引:1,自引:3,他引:1
烧鸡是中国传统禽肉制品的典型代表之一,一直深受消费者的青睐。现代科学技术研究发现,传统加工方式生产出的烧鸡产品中存在许多反式脂肪酸、油脂氧化物、多环芳烃及杂环胺等危害人体健康的物质。非油炸、非卤煮、非高温烧烤、非烟熏禽肉制品加工技术是一种现代化新型烧鸡加工技术,不仅能有效抑制烧鸡中有害化合物的产生,且能实现烧鸡的工业化加工,是一种理想的烧鸡加工新技术。本文综述了传统烧鸡中存在的有害物质及其对人体的危害,并简要介绍了现代化烧鸡加工新技术的主要技术创新及对其应用前景进行展望。 相似文献
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文章根据国内制盐行业的水资源使用现状,结合国内典型的真空制盐装置,介绍了反渗透技术改造电站传统制水装置后处理含盐冷凝水方案,并对其经济性作了分析,展示了反渗透技术处理含盐冷凝水的环保价值和经济价值,以及在制盐行业的应用前景。 相似文献
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Susmit A. Ilame 《Critical reviews in food science and nutrition》2015,55(7):964-987
Fruit and vegetable juices are used due to convenience. The juices are rich in various minerals, vitamins, and other nutrients. To process the juices and their clarification and/or concentration is required. The membranes are being used for these purposes. These processes are preferred over others because of high efficiency and low temperature. Membranes and their characteristics have been discussed in brief for knowing suitability of membranes for fruit and vegetable juices. Membrane separation is low temperature process in which the organoleptic quality of the juice is almost retained. In this review, different membrane separation methods including Microfiltration, Ultrafiltration, and Reverse osmosis for fruit juices reported in the literature are discussed. The major fruit and vegetable juices using membrane processes are including the Reverse osmosis studies for concentration of Orange juice, Carrot juice, and Grape juice are discusses. The Microfiltration and Ultrafiltration are used for clarification of juices of mosambi juice, apple juice, pineapple juice, and kiwifruit juice. The various optimized parameters in membranes studies are pH, TAA, TSS, and AIS. In this review, in addition to above the OD is also discussed, where the membranes are used. 相似文献
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老龄化是当今社会发展的一大趋势,也是人类发展史上前所未有的挑战。老年人随着生理功能的减弱,出现了饮食功能障碍,尤其是咀嚼和吞咽能力受到了很大的影响。不当的饮食会引起呛食,甚至引发吸入性肺炎,严重的还会导致生命危险。因此,如何给老年人提供既营养可口又安全可靠的食品是当今各主要经济发达国家和包括中国在内的一些新兴经济体所要面临的一个重大挑战和民生问题,也是食品工业需要急迫解决的重大课题。本文通过对老年人饮食机理的分析,揭示老年人安全饮食的主要控制机理以及开发老年食品的一些关键因素。同时详细介绍了不同国家饮食障碍者的膳食标准,以给我国养老行业护理人员提供相关的指导,也为我国食品工业开发老年产品提供技术支持。 相似文献
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Ming Cai Huazhao Zhong Haoqi Chu Hua Zhu Peilong Sun Xiaojun Liao 《International Journal of Food Science & Technology》2021,56(10):4871-4882
Polysaccharides of Dendrobium officinale (DOP) need to be dehydrated and concentrated after extraction for further application. They are usually concentrated by thermal evaporation which consumes great energy. However, high viscosity of DOP makes the concentration more difficult even using non-thermal membrane technologies such as nanofiltration (NF) or reverse osmosis (RO). In this study, effects of process conditions, such as membrane orientations, draw solutions and their concentrations, and flowrate on forward osmosis (FO) concentration of viscous DOP were studied. Active layer to feed solution mode, cross flowrate at 240 mL min−1, and draw solution of 3 m NaCl have been found as the optimal conditions. Foulants on the membrane surface with loose structure could be easily cleaned and removed by hydraulic flushing. DOP concentrated by FO achieved almost 1.3 times at the same time compared with that in NF and RO. DOP could be further concentrated for 1.5 folds at longtime without significant decrease in water flux. In addition, slight reverse solutes in FO process could reduce the viscosity of high viscous DOP, which was good for concentration. Accordingly, FO is a potential technology for concentration of high viscous polysaccharides such as DOP. 相似文献
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反渗透技术及其在白酒勾兑用水方面的应用 总被引:1,自引:0,他引:1
反渗透技术具有无相变、组件化、流程简单、操作方便、占地面积小、投资省、耗电低等优点。该技术广泛应用于食品加工、医药卫生、饮料净化、超纯水制备等方面。反渗透技术运用于白酒勾兑用水处理,具有运行费用低、节能降耗、减少环境污染、降低工作强度等特点,可增加企 相似文献