河南龙泉集团豫北纸业拟上碱回收炉二氧化碳回用项目

河南龙泉集团豫北纸业是以麦草为主要原料,采用碱法制浆、CEH三段漂白工艺生产各类中高档文化用纸的制浆造纸企业。苛化后的白泥是碱回收车间的主要污染物,该公司于2008年引进国家重点环境保护实用技术一碱回收白泥制备轻质碳酸钙,能够日处理苛化白泥30t,可使碱回收车间产生的苛化白泥90％以上转化为造纸填料——轻质碳酸钙而加以回收利用。     

ATM-WPCC技术的开发应用及前景展望

阐述了碱回收苛化及白泥回收传统生产模式和工业碳酸钙生产原理与方法,比较分析了工业碳酸钙的大型工业生产方法与传统碱回收的苛化及白泥回收的异同,通过介绍ATM-WPCC技术(新型苛化及白泥资源化技术)生产WPCC(晶体白泥碳酸钙),阐明了实现碱回收苛化白泥处置与工业沉淀碳酸钙生产行业整合的技术可行性和整合的效益。     

碱回收白泥精制填料碳酸钙的生产实践

对某纸业集团碱回收白泥精制碳酸钙工程项目及运行情况作了系统介绍。在分析了草浆碱回收白泥特征的基础上,提出了白泥精制填料碳酸钙系统的设计中需要解决的一些问题,并设计了苛化系统的优化流程及白泥碳酸钙填料的精制流程。通过ATM-HO1型绿液提纯剂的使用,晶型控制剂的使用优化了苛化工艺,保证了绿液的提纯和白泥碳酸钙的粒度。白泥的高强分散与匀整处理在白泥匀整机中进行,控制好匀整工艺可得到平均粒度在4～7μm、表面带阳离子电荷的超细活性碳酸钙填料产品。生产的白泥碳酸钙填料经加填试验结果表明：可以提高纸的松厚度、不透明度并可以减少填料用量,加填后纸页裂断长、耐折度、表面强度等指标明显提高。白泥碳酸钙填料的缺点是对AKD施胶有一定的负面影响。     

硅含量及苛化方法对竹浆绿液苛化白泥的影响

碱回收白泥是造纸行业的主要污染物之一,白泥是带有残碱的高碱性二次污染物。以非木材纤维为原料的制浆造纸企业,由于白泥的硅含量高,碱回收有严重的硅干扰,白泥不能全部再生回用。若对白泥进行填埋或堆放,其中的有害成分,特别是碱会对环境造成严重污染。本研究利用铝盐改性膨润土获得铝基膨润土(AlMB)吸附除硅,通过调节AlMB的用量,得到不同硅含量的竹浆绿液,再将不同硅含量的绿液分别采用两种苛化方法进行苛化,得到不同硅含量、不同苛化方法的白泥。实验对比分析了白泥白度、粒径和晶体形貌、硅含量以及苛化方法对白泥性能的影响。结果表明,硅的存在对竹浆绿液苛化效率、苛化所得白泥的白度和匀整性不利,而经过AlMB除硅并结合间歇式苛化法则能有效地改善绿液苛化效率及苛化白泥的质量。     

碱法麦草浆白泥精制碳酸钙用作填料的实践

本文根据我公司碱法麦草浆碱回收白泥精制碳酸钙用作造纸填料的初步生产实践,简要介绍了碱回收白泥精制碳酸钙的生产工艺流程,及其用作填料代替部分滑石粉生产中性文化纸,以达到综合利用白泥的目的.     

碱法草浆白泥精制碳酸钙作造纸填料

介绍了岳阳纸业集团公司碱法草类浆碱回收白泥碳化法处理工艺及绿液苛化新工艺两种方法精制碳酸钙作造纸填料的研究和经验。     

碱回收白泥精制碳酸钙的应用实践

对草浆碱回收白泥精制碳酸钙填料在中高速纸机生产文化纸中的应用情况进行了分析,结果表明草浆碱回收白泥中提取的碳酸钙填料品质好,可以替代商品轻钙填料应用于文化纸中高速纸机加填。     

华泰白泥制备碳酸钙应用于橡胶工业项目列入山东省技术创新项目计划

本刊讯(付士波报道)近日,华泰清河实业有限公司的草浆碱回收白泥制备碳酸钙在橡胶制品生产的应用研究技术列入2011年山东省第三批技术创新项目计划。近年来,随着我国橡胶工业的快速发展,作为橡胶制品主要浅色填料的碳酸钙用量迅速攀升,到2005年就已达到70万吨。作为制浆造纸厂,在碱回收过程中会产生大量苛化白泥(也称造纸白泥)。随着环保工作的日益加强,造纸白泥治理就成为许多企业迫切需要解决的一个难题。华泰清河实业有限     

碱回收白泥加工生产造纸级碳酸钙填料的探讨

针对草浆碱回收白泥生产造纸级碳酸钙填料的质量低下状况,提出应坚持白泥煅烧回收石灰循环使用的成熟技术,同时开发适合草浆白泥处理的工艺技术装备,扩大白泥和再烧石灰的用途。     

草浆白泥加填特性的研究

研究取自不同厂家白泥碳酸钙的基本物化特性和加填应用性能,并将其与商品沉淀碳酸钙(PCC)和研磨碳酸钙(GCC)填料进行性能对比。实验结果表明,碱回收白泥精制碳酸钙的活性氧化钙和残碱含量与商品碳酸钙相当,但其白度和碳酸钙含量低,杂质含量高。白泥碳酸钙具有较高的比表面积,白泥颗粒呈不规则状且粒径分布较宽,其表面带负电而且具有较高的电导率。白泥加填后成纸的光学性能介于商品PCC与GCC之间,强度性能与商品碳酸钙相当,且白泥加填具有较高的留着率,但是白泥对AKD施胶会产生明显的负面影响,要达到常规填料的施胶度水平,白泥加填纸对AKD的消耗量是商品碳酸钙的2倍甚至更高。     

Identification of preserved egg white protein glycation and insight into the bioactivity

Preserved eggs have been reported to possess anti-inflammatory and antioxidant bioactivities, which are enhanced after protein glycation. However, it is still unknown which proteins are glycated during pickling process of preserved eggs and whether the glycated proteins are related to the bioactivity of preserved eggs. In this study, UPLC-ESI-MS/MS was used to identify glycation of proteins in preserved egg white (PEW) and duck egg white (DEW). Altogether, 142 sites on 53 glycated proteins were detected in PEW while 9 sites on 2 glycated proteins were found in DEW. Bioinformatic analysis suggested that the glycation of PEW proteins (e.g. Ovalbumin, Ovotransferrin, Albumin) were supposed to be connected with allergenicity reduction, and the enhancement of antibacterial and antioxidant bioactivities. These findings provide some indications for the future studies on the detailed bioactivities of glycated proteins in PEW, and pave the way for applied research on glycation and the development of functional foods.     

冬瓜苦荞碗团的研制

本实验以苦荞粉、冬瓜、蛋清、焦山天然泉水为主要原料,通过适宜的工艺,制成绿色保健食品--"冬瓜苦荞碗团"。采用L9(34)正交设计进行最佳工艺选择,结果表明,各因素对产品质量的影响顺序为:焦山天然泉水用量>苦荞粉用量>蛋清用量>冬瓜用量,最佳配方为A1B3C1D2,即苦荞粉100%、蛋清11%、冬瓜44%、焦山天然泉水172%。     

The Composition of White Film and White Crystals Found in Dry-Cured Hams

The compositions of the white film and white crystals in dry-cured hams were evaluated. White film and white crystals were extracted by 4 M HCl and the amino acid composition was determined by capillary gas chromatography and HPLC. Tyrosine was the main component of the white film and white crystals followed by phenylalanine. The relative amounts of tyrosine and phenylalanine were higher in white film, whereas the other amino acids analysed did not change in the cut surface due to the presence of white film. The amounts of amino acids on the surface of hams with high and moderate levels of white film did not differ.     

无机硅化合物在造纸工业中的应用

无机硅化合物以其独特的性质在许多工业领域得到广泛的应用，该文就无机硅化合物的各种存在形式在造纸工业中的应用进行了介绍。     

青花纹饰元素在革制品设计领域的运用

对青花瓷、青花元素进行梳理与分析,并简要讨论了青花瓷在唐、元两代的起源和发展;通过对青花元素在服饰品设计领域的案例分析,指出青花元素在国内外应用概况与设计难点;重点探讨了青花元素在鞋类设计领域与不同元素、材料、工艺的结合运用,并展望了青花元素在服饰领域的发展趋势,指出青花与革制品设计的结合应是传统与现代交融,复古与时尚并存的态势。     

蛋清肽及肽钙配合物的制备

为获得高生物效价的补钙制剂及提高蛋清蛋白的附加值,首先对鸡蛋清进行酶法改性,筛选实验用酶,采用正交试验,分别对酶解条件及肽钙反应条件进行优化,并采用红外光谱法比较反应前后图谱的变化。结果表明：选择先碱性蛋白酶后中性蛋白酶进行双酶酶解,酶解条件为底物质量分数6%、碱性酶酶底比1:100、pH8.0、酶解时间3h;中性酶酶底比1:25、pH7.0、酶解时间3h。制备肽钙配合物最优反应条件为肽钙(CaCl2)质量比2.5:1、pH9.5、底物质量分数4%、温度55℃,在此条件下,可溶性钙含量为21.15mg/L,水解度为8.66%。制备蛋清肽时,使用双酶的水解效果优于单酶,蛋清肽与钙形成了双单齿配合物,其钙质量分数为8.75%。     

玉米淀粉糖的特性测定及其在馒头中的应用

以结晶葡萄糖和精制白砂糖为参照,测定玉米淀粉糖的基本理化指标,采用显微镜、扫描电镜、红外光谱、X-射线衍射光谱和高效液相色谱研究测定其结构组分;并分别以玉米淀粉糖和精制白砂糖制备馒头,通过感官评价进行对比。结果表明,玉米淀粉糖水溶性好,还原糖含量高,灰分、蛋白质等杂质含量低,具有糖类的红外特征吸收峰,明显的结晶结构和结晶葡萄糖的X-光衍射峰,其糖组分以葡萄糖、果糖为主,分别占总糖的62. 46%、37. 14%。感官评定结果表明,使用玉米淀粉糖制作的馒头,较之白砂糖,其气孔更细密、均匀,色泽、风味和口感更好,总体效果稍好。     

Elemental and structural changes associated with white spot formation in sun-dried Pacific white shrimp shells

Structural and elemental properties of dried Pacific white shrimp (WSS) (Litopenaeus vannamei) shell having the white spots were compared with non-white spot shrimp (NWSS) shell. Based on X-ray diffraction (XRD) analysis, both samples showed two characteristic peaks representing chitin. However, WSS sample had two additional major peaks at 2θ of 26.65 and 29.53º, which were related to quartz and calcite, respectively. Scanning electron microscope coupled with energy-dispersive X-ray spectrophotometer (SEM-EDX) mapping showed the movement of various elements towards the exo- and endocuticle. The Raman spectroscopic study confirmed the formation of calcite crystals in the white spots. The looser chitin matrix was obtained for WSS as compared to that of NWSS as depicted in SEM micrographs. Therefore, the white spots developed in the shell were caused by the formation of calcite, which exhibited different structural arrangements and elemental positioning as compared to shrimp shell without white spots.     

Color and gelling properties of dried egg white: Effect of drying methods and storage conditions

Dried egg white is extensively used as a food ingredient due to its unique functional properties and extensive shelf life. This study investigated the effect of drying methods and storage conditions on the color and gelling properties of dried egg white. Egg white was dried with two drying methods; freeze drying and hot-air drying, then stored at 25 and 40°C for 4 months. The result showed that the color of hot-air-dried egg white, especially after storage at 40°C, was darker yellow than for freeze-dried egg whites. The gelling properties of both samples were altered during storage, however, substantial changes in the gelling properties were found in the gel made from stored hot-air-dried egg white. A decrease in the enthalpy of protein denaturation that indicated a partially unfolded protein conformation, an increase in exposed sulfhydryl and a decrease in the total sulfhydryl contents were found, especially in stored samples of hot-air-dried egg whites. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern of proteins in the stored samples showed protein aggregation, and this was related to the increased glass transition temperature. This study revealed that drying egg white using hot-air drying and storage especially at high temperature induced changes in their color and protein conformation. These have contributed to protein aggregation which affected dried egg white’s gel properties.     

优良白葡萄酒品种简介

对优良白葡萄酒品种霞多丽、雷司令、意斯林、赛美蓉、缩味浓、琼瑶浆、白诗南、灰比诺、白比诺、白山坡、米勒、西万尼、巴娜蒂、维尔得里奥、雪尔西阿、珊瑚珠、白佳美、福明特、爱格丽、麝香葡萄、昂托玫瑰、小白玫瑰、鸽茏白、白玉霓的酿酒特性进行了简要介绍。