聚酯缩聚真空系统的影响因素及故障处理

本文介绍了聚酯切片生产真空系统的组成及特点，并对真空系统运行状况的表征方法进行了总结和探讨。结合真空理论，重点分析了聚酯切片生产中该类真空系统真空状况的各种影响因素并给出了因素图。在此基础上，结合生产实践经验总结提出了聚酯缩聚反应真空状况的日常维护及常见故障的处理方法。     

真空吸附技术

在为工件起升、夹持及工业自动化选择动力方案时，考虑真空系统将是正确的。本文在介绍真空吸附技术原理的基础上，重点论述了真空吸附系统的核心元件──真空果及真空吸盘的类型、特点和原理及其选择方法。文中还就真空吸附系统的管道选用和系统泄漏问题进行了阐述。     

造纸机真空系统配置的几点思考

本文系统介绍了纸机湿部真空系统的组成，分析了纸机真空系统配置的情况，并提出了一般纸机真空系统配置的原则。     

真空冷却技术在肉制品中的应用

对真空冷却原理及系统作了简要介绍，分析了真空冷却技术存在的优缺点，介绍了真空冷却技术在肉制品中的应用情况，并提出了今后真空冷却技术的研究方向。     

真空系统故障原因分析

本文从真空泵、蒸汽和冷却水等几个方面分析了引起真空系统故障的原因，指出了故障排除方法，确保真空系统稳定。     

改造蒸发系统提高制盐产量

简述了利用原有的真空制盐基础设施，通过对真空制盐蒸发系统的工艺、设备进行技术改造，提高真空制盐产量。     

清洁冷却塔真空系统在油脂精炼过程中的应用

介绍了清洁冷却塔真空系统的工艺和设备配置,通过采用碱式闭路真空系统与干式冷凝真空系统实现清洁的循环冷却水系统。与常规真空系统相比,清洁冷却塔真空系统减少了污水的排放,降低了蒸汽耗量,循环冷却水系统的清洗频率大幅降低,没有空气污染。     

精炼脱臭中冷冻水真空系统和乙二醇型“干冰”冷凝真空系统的技术经济分析

介绍了冷冻水真空系统和乙二醇型"干冰"冷凝真空系统的工作原理及工艺特点,并进行了技术性能对比。对两种真空系统应用在不同规模精炼脱臭生产线的经济效益进行了对比,分析了两者的适用范围。结果表明:冷冻水真空系统更适用于中、小规模油脂精炼脱臭真空系统,乙二醇型"干冰"冷凝真空系统更适用于大、中规模油脂精炼脱臭真空系统。     

工业锅炉双喷射排污真空除氧系统的研究

对工业锅炉的各种除氧方法进行了简单比较，重点介绍了工业锅炉双喷射排污真空除氧系统的流程，确定了工艺条件，对双喷射排污真空除氧系统的特点进行了分析。     

多效蒸发真空系统的比较和分析

本文就多效蒸发几种不同的主真空系统和辅助真空系统的原理、形式做了介绍,同时对不同真空系统的优缺点和适用范围做了比较和分析,为企业和设计人员选择适合的真空系统提供了参考.     

Use of Water Properties in Food Technology: A Global View

Water is a major component of drinking water, beverages, and most foodstuffs. In this study, an effort has been made to employ selected properties of water for: (1) evaluation of interactions of water with other food components; (2) discussion on the effects of water properties on food and beverage products; (3) applications of water properties in food technology; and (4) comparison of water properties with corresponding properties of similar substances. This study provides the following major conclusions: (i) unusual properties of water are mostly due to its high permanent dipole moment, partial ionic character of O–H covalent bonds, and extensive hydrogen bonds; (ii) different properties of many foodstuffs are strongly related to various properties of water; (iii) the properties of food products change depending on water availability and temperature; (iv) preparation of drinking water is a prerequisite for production of any safe drinks and foodstuffs; (v) water contributes important roles in quality, flavor, and shelf-life of foods; and (vi) water is used in food industries as a fluid for heat transfer; as a medium for temperature moderation in food processing; as a solvent for sugars, salts, water-soluble vitamins, and acids; as a dispersing agent for hydrophilic food components; as a dispersed phase for emulsified products; or as a reactant for several reactions in food processing.     

纺粘法设备用冷却水水质的要求与探讨

针对目前大多数纺粘法生产线对设备冷却用水的水质没有给予足够的重视,有的直接利用不符合冷却水水质要求的自来水或深井水（地下水）作为设备岭却用水的问题,对纺粘法生产线设备冷却用水质要求进行了探讨。     

Desiccation resistance and water balance in populations of the maize weevil Sitophilus zeamais

Water balance is a challenge for insects due to their small size and body with high surface area-to-volume ratios, and it is particularly important for insects that inhabit dry environments, such as stored grains, and warm climates. This subject has been curiously neglected in stored product insects, including the maize weevil Sitophilus zeamais Motschulsky, were broad population differences have been reported with management consequences. Here, we assessed variation in desiccation resistance and water balance among three strains of the maize weevil exhibiting differences in body mass. The survival of male and female weevils from three strains was therefore assessed at relative humidities ranging from 0 to 100%, in which their water content and water loss were also assessed. The effect of insect aggregation (1–25 insects per group) on water balance was also assessed, as was the water gain by the drinking of free water and drinking preference when exposed to insecticide-contaminated water. The median survival time (LT₅₀) of individual insects increased with relative humidity and varied significantly among the weevil strains. The larger strain exhibited 60–80% higher LT₅₀ at 50% relative humidity (r.h.) and above, with little difference between strains at 0% r.h. Heavier weevils exhibited higher water content and lower overall rates of water loss; these qualities made heavier weevils more resistant to dehydration. Larger groups of weevils facilitate water retention in individual insects. Weevils actively drink water to achieve favorable water balance when dehydrated, which is a major source of water intake. Under dehydration, weevils in general were not able to discriminate between insecticide-contaminated and uncontaminated water. However, females of the insecticide-susceptible strain avoided contaminated water.     

Chemical composition,health effects,and uses of water caltrop

BackgroundWater caltrop (Trapa spp.) has been cultivated for food and traditional medicine in Asia for thousands of years. It is, however, considered as a pest in North America due to the adverse effects on ecological systems. Thus, a better understanding of the chemistry and potential applications of water caltrop may suggest strategies to utilize this aquatic plant.Scope and approachThis review summarizes the chemical composition, nutritional benefits, processing, and food and industrial uses of different parts of water caltrop from diverse species. The relationships between the components and potential uses of water caltrop are discussed.Key findings and conclusionsPeels and kernels of water caltrop are rich in starch, dietary fiber, essential amino acids, and certain types of phenolics and minerals, and showed a range of bioactivities such as anti-cancer and antioxidant capacities. Water caltrop has been utilized in diverse food and non-food sectors. There is great potential of water caltrop for various applications due to the unique chemical composition and abundance of supply.     

超级（耐久）拒水整理工艺（一）

超级（耐久）拒水整理工艺赋予织物以优秀的拒水性和耐洗效果，并兼有一定的拒油性能。作者评述了各类含氟整理剂的性能；试了整理后织物的拒水拒油性；分析了各种整理工艺；并介绍了新一代的超级拒水织物产品；并对我国开发这类产品提出了建议。     

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.     

A note on water quality associated with slaughter premises in Bangladesh

Water quality used for washing carcasses and abattoir premises was assessed at two sites in southeast Bangladesh. In addition, the effect of discharging untreated washings from slaughter premises on water purity in the receiving waterways was assessed from pH, dissolved oxygen and electrical conductivity measurements. Premises effluents did not have a significant effect on the physico-chemical properties of the water in the receiving canals, as determined from the difference between the 4 m upstream and 4 m downstream samples, relative to the entry point of the effluent. When a water shortage occurred at one of the premises, water was sourced for washing the carcasses and premises from a canal that was also used for conveying municipal effluent. The discharge water from the premises at this time had a pH, dissolved oxygen content and conductivity of 7.93, 1.84 mg/L and 6.06 mS/cm respectively, and this would be a threat to survival of freshwater animal life.     

基于一种快速测定糟醅水分的设备建立打量水比例与糟醅水分增加比例模型的研究

研究主要内容为基于一种快速测定糟醅水分的设备——卤素水分测定仪,建立打量水比例与糟醅水分增加比例之间的模型,以期能达到用上甑前的糟醅含水量指导蒸馏出甑后量水的用量,从而实现用在线化验数据指导生产的目的;同时本研究对水分的测定和糟醅取样过程的系统稳定性进行了研究,结果表明:测量过程有能力准确可靠地反应被测对象的波动,P/TV或P/T均小于10%,系统能力良好;打量水比例与糟醅水分增加比例之间存在较好的线性关系。     

我国包装饮用水行业发展现状及存在的问题

本文介绍了我国包装饮用水的行业现状,并围绕水源、生产和流通环节深入排查了包装饮用水的行业风险。水源风险主要集中在公共供水系统的消毒副产物污染、非公共供水系统的水质污染和企业对水源管理不严格等;生产环节的风险主要集中在行业准入门槛低、部分企业管理松散、水处理及杀菌工艺控制不严、包装容器的使用风险、清洗消毒不符合规范、执行标准界限模糊、产品市场宣传概念存在争议等;流通环节的风险主要集中在水站经营水平不高、制假售假、产品运输不规范等。针对以上风险,本文提出了适应国内包装饮用水产业发展的监管对策,对企业提升产品质量和完善包装饮用水监管制度体系具有重要意义。     

Water interplay in trehalose polymorphism

An investigation on the transformation paths of trehalose polymorphs and the interplay of water molecules is presented with the aim of underlining the role of trehalose structural and dynamic functions in the “protection” of biosystems and living organisms. To this end, physico-chemical studies have been carried out on water–trehalose interactions and on the structure and stability of the several forms, from the solution to the solid state (either amorphous or crystalline). In this paper the relevant results are critically presented and discussed with particular reference to most recent findings. The dehydration process performed under different confined conditions and controlled scan rates provides a dynamic phase diagram as a function of the time-scales of trehalose transformations and water effusion. A careful analysis of these data and of the stability of the glassy state in the presence of water evidences the reversibility of some trehalose transitions under the same conditions of natural processes of slow heating and controlled evaporation rate. This observation points at the hypothesis of the occurrence of these reversible paths at the basis of the bioprotection process.