大豆蛋白分离工艺研究

阐述了大豆蛋白质的分离原理,分析了运用“碱提酸沉”分离法提取大豆蛋白质过程中,豆粕的粉碎方式、浸提温度、浸提时间、浸提液的pH值以及离心工艺对提取效果的影响,为大豆蛋白／聚丙烯腈纤维的工业化生产提供了依据。     

同步短程硝化反硝化研究

分析了现有短程硝化反硝化工艺处理高浓度氨氮废水所存在的问题,试验利用序批式反应器(SBR)的内部水力特性对其进行改造,以畜禽养殖废水为研究对象,从宏观上创造同步硝化反硝化(SND)条件,并实现了同一反应器内短程硝化反硝化的同步进行,改造后系统pH值下降速度减缓,反硝化效率提高,最终出水的亚硝酸盐和硝酸盐浓度分别降低了39%和38%。     

溶剂脱酚装置处理焦化废水的应用

溶剂脱酚法是一种有效的废水脱酚方法.采用溶剂脱酚法处理焦化废水,对后续废水处理装置具有很好的预处理效果.溶剂脱酚法能够有效回收废水中的酚,不但具有显著的环境效益,而且能产生一定的经济效益.针对采用溶剂脱酚装置处理焦化废水的效果和运行状况进行了阐述,描述了溶剂脱酚装置的工艺流程和运行参数.实践表明:溶剂脱酚装置是处理焦化废水中含酚的可行方法,将溶剂脱酚装置作为焦化废水处理的一道工序具有良好的推广价值.     

超声增容对大豆11S蛋白-刺槐豆胶冷致凝胶性质的影响

通过超声处理大豆11S蛋白-刺槐豆胶共混溶液,并随后添加葡萄糖酸内酯(GDL)冷致酸化制备刺槐豆胶增强大豆11S蛋白共混复合凝胶材料。结果表明,与对照样相比,经47.5 W功率超声强度处理4 min后,共混凝胶的强度有显著提高,且刺槐豆胶分散相所占孔隙率和平均孔隙直径分别降低了50.6%和34.6%。随超声处理功率的增加,孔隙率和孔隙直径进一步降低,表明有效改善了刺槐豆胶与大豆11S蛋白的相容性。共混凝胶强度随超声处理功率增加呈先增加后降低趋势,且超声处理样共混凝胶强度均大于对照样。     

铅锌选矿废水处理自控系统设计及应用

针对铅锌矿选厂人工简单处理废水带来的水质差、指标不稳定、无法连续回用等问题,设计了一种高效的选矿废水处理自动化系统。根据废水的处理方法为沉淀-石灰中和法-曝气法工艺,采用了先进的自动化集成系统,并通过多种算法优化各项环节的PID控制系统,使选矿废水稳定达到废水排放指标,并循环利用了可回收矿物泥以及水资源,最后,设计整体的自动化监控系统软件,提升废水处理的管理水平。以某铅锌矿选矿为例进行工程应用,结果表明,废水处理过程的全面自动化进行工程应用,降低人力成本,出水水质达标,可以为偏僻的矿山实现了水的循环使用,保证了生产的稳定。     

温室中农村废水再生滴灌过程中污染物的时空变化规律

在温室中采用土壤过滤系统处理后的农村废水进行滴灌,分析灌溉后土壤和渗漏水中化学需氧量COD_(Cr)、生化需氧量BOD_5、全氮TN、氨氮NH_3—N和全磷TP的时空变化规律。在试验区滴头正下方20 cm深度处埋设一组负压计,当负压计指示的土壤基质势低于-25 k Pa时进行灌溉,每次灌水量为5 mm。实验结果表明:不同季节土壤深层渗漏水中污染物浓度由高到低依次为夏季秋季春季冬季;污染物浓度随深度降低,1. 5 m深度处深层渗漏水中,发现COD_(Cr)、BOD_5、TN、NH_3—N和TP的最高截留率分别达到76. 3%～88. 1%、84. 2%～89. 2%、69. 3%～76. 8%、57. 3%～63. 1%和69. 8%～78. 6%;在滴灌区域外边缘,沿着水流的水平方向,各污染物浓度衰减率逐渐增大;采用农村废水再生滴灌,深层渗漏水中TN、TP的浓度较低,调节再生废水浓度,可以控制污染物流入浅层地下水,从而防止面源污染。     

Effects of maturation and storage on solubility,emulsion stability and gelation properties of isolated soy proteins

Solubility, emulsion stability and gelation of isolated soy proteins and their 7S and 11S fractions from three stages of seed maturity were studied. The pH-solubility profile was similar irrespective of maturation and six-month storage. The 11S protein was more soluble in the acidic pH range than the 7S protein. Oil-in-water emulsion stability of isolated soy protein from mature soybeans was higher than that from the immature ones. This is due to the fact that there was more 7S fraction in the mature soybeans, and 7S protein was found to form a more stable emulsion than that formed from 11S protein. The result suggests that isolated soy protein from mature soybeans would serve as a better emulsifying agent. Heat-induced soy protein gels became weaker as the soybeans became more mature. This can be attributed to the higher content in the immature soybeans of 11S fraction which gives a stronger gel than 7S fraction in the protein from immature soybeans.     

Effect of randomization on oxidative stability of vegetable oils at two different temperatures

Five vegetable oils were each randomized by chemical means (with the use of a sodium potassium alloy) and by enzymatic means (using a nonspecific lipase). The success of the randomization procedure was confirmed via positional analysis. The oxidative stabilities of the native and chemically randomized oils were determined at storage temperatures of 28°C and 55°C using absorbance at 234 nm as indicative of conjugated diene content. No difference between curves occurred in oils stored at 55°C, however, at the lower temperature all chemically randomized oils had significantly steeper slopes (P<0.05), suggesting a lower stability. When both enzymatically and chemically randomized oils were compared to native oils at 28°C, no significant difference occurred between slopes of native and enzymatically randomized oils, however, the end content of conjugated dienes was significantly higher for chemically randomized canola, corn and soybean oils (P<0.05). No difference was seen between the slopes of the three different oils from either linseed or sunflower. Since both of these oils exhibited higher oxidation rates, it is possible that observation of differences between the stability of native and chemically randomized oild is dependent upon the rate of the reaction.