中国石油润滑油基础油生产技术现状及发展

介绍中国石油润滑油基础油生产能力、原油资源及工艺特点，酮苯脱蜡、糠醛精制、白土补充精制、高压加氢基础油生产技术现状。针对加氢法生产的Ⅱ/Ⅲ类润滑油基础油将取代传统工艺生产的I类润滑油基础油的发展趋势，提出利用加氢裂化尾油采用加氢异构脱蜡工艺生产Ⅱ/Ⅲ类润滑油基础油的全加氢工艺，加氢裂化尾油与老三套结合生产HVI高粘度指数基础油，是中国石油润滑油基础油升级换代发展方向。     

莱钢焦化厂精苯生产加热改造方案

莱钢焦化厂以导热油代替蒸汽用于精苯生产及导热油炉工艺，经合理设定各项操作参数，提高了精苯加工能力，解决了蒸汽压力不足影响精苯生产的难题．     

从含有机物的金废料中提取纯金的研究

物料的经蒸发、燃烧和焙烧除去有机物。焙渣用硝酸浸出可溶性杂质，金富集在渣中。用正水溶解金。金溶液用Ｈ２ＳＯ４和ＮａＯＨ进行纯化处理，用亚硫酸钠沉积金。金粉洗至无Ｃｌ＾－反应后，加稀硝酸煮沸３０￣６０ｍｉｎ，得到纯度９９．９５％以上的海锦金。     

熔剂净化对Al－4．5wt％Cu合金过冷及组织的影响

采用盐类熔剂对大体积Ａｌ－４．５ｗｔ％Ｃｕ合金进行净化处理，研究了熔剂净化对Ａｌ－４．５ｗｔ％Ｃｕ合金过冷及组织的影响。通过大量的实验研究证明：粘性熔剂更能有效地去除合金中的异质核心，使合金获得较大的过冷度；随着过冷度的增大，合金的宏观组织由细小的等轴晶逐渐过渡到粗大的柱状晶，其临界转变过冷度为４０℃；二次枝晶间距随过冷度的增大而增大，其转变过冷度为５０℃。     

RH精炼真空度对超低碳钢夹杂物去除的影响

 大尺寸非金属夹杂物是引起超低碳钢冷轧钢板表面线状缺陷的重要原因。以IF钢为例,铸坯中大尺寸夹杂物主要有3类,即结晶器保护渣卷入后被凝固坯壳捕获;连铸过程中钢水二次氧化产生且未上浮去除的;钢液中未充分去除的夹杂物在浸入式水口处粘连、堵塞,后续堵塞物脱落被凝固坯壳捕获。钢液一次脱氧生成的夹杂物中,不低于100 μm的夹杂物在RH处理过程中较容易去除,100 μm以下的夹杂物受钢液的流动影响较大,特别是不超过20 μm的夹杂物由于其上浮时间长、钢液流动的跟随性好,去除难度较大。RH是超低碳钢最重要的精炼设备,也是夹杂物去除的关键环节,研究RH去除20 μm夹杂物的新技术具有重要的意义。研究了RH脱碳结束加铝后真空度对夹杂物去除的影响,创新性提出了低真空度去除不超过20 μm夹杂物的新技术。研究结果表明,与高真空度处理工艺(常规工艺)相比,低真空度(压力5 kPa)处理的钢液中夹杂物数量降低更显著,中间包钢液总氧质量分数平均降低0.000 2%,钢液增氮水平相当。冷轧钢板因炼钢原因导致的线状缺陷降级率比常规工艺降低了29%。夹杂物在钢液中的跟随性理论分析表明,低真空度处理工艺下RH内钢液循环流量和钢液流速减小,降低了RH处理过程中夹杂物随钢液的跟随性,提高了不超过20 μm夹杂物的去除效率,有效改善了水口堵塞程度、提高了轧板表面质量。     

基于PLC网络测控的炉外喂丝精炼系统

论述了基于PLC网络测控钢包炉外精炼系统的工作原理、硬软件设计和主要功能。分析了基于SIEMENS S7-400和s7—300型PLC网络测控，以及SIEMENS HMI TP-170A人机界面及其操作的设计方法。     

氢处理技术在钛合金中的应用

氢处理工艺是钛合金的一种特有的热处理方式，用于改善铸造、锻造钛合金件以及粉末冶金件的组织和性能。本文综述了氢处理在钛合金中的一些应用，主要介绍了国外的研究动向。     

炼油与化工一体化 有效利用原油资源--从多种化学反应剖析多产石化产品途径

介绍了炼油过程中多产石油化工原料的有关工艺技术,从化学结构转化角度阐明了理论依据.由于原油特别是重油中丰富的烷基碳、环烷碳和芳碳资源均能通过一定途径转化为低碳烯碳以及芳碳,其潜在资源超过单纯依靠石脑油所能提供的数量,因而在经济合理和技术可行的原则下尽量提高其转化率成为当前炼油-化工一体化的研究热点.     

Frying Performance of No-<Emphasis Type="Italic">trans</Emphasis>, Low-Linolenic Acid Soybean Oils

Two extruded-expelled physically refined soybean oils with reduced contents of linolenic acid, ultra-low- linolenic acid (ULL, 1.5%) and low-linolenic acid (LL, 2.6%), and a extruded-expelled physically refined control oil (control, 5.3% linolenic acid) were evaluated by frying French fries in a commercial-like setting for 6 h day⁻¹ during 23 days. The oils became darker, increased in yellow color at the beginning, and became redder and less green throughout the process. Free fatty acids levels were not different among the oils until day 14, after which, ULL was different from the control for the remainder of frying. The conjugated dienoic acid values were greatest in the control. Generally, ULL and LL oils had lower percentages of polar compounds than did the control, providing a frying life 2 days longer than the control and ~30% increase in frying time. A trained sensory panel evaluated the French fries on days 2, 5, and 6. Buttery and potato flavors decreased, and rancid and painty flavors increased over frying time for all products. Rancid flavor was highest in the fries from the control oil. Overall, the ULL and LL oils performed better than did the control oil and ULL tended to perform better than the LL.     

Effects of physical refining on contents of waxes and fatty alcohols of refined olive oil

Changes in the contents of waxes and fatty alcohols during deodorization/physical refining of bleached olive oil were studied. Experiments were carried out with 1.85% acidity oil, which was physically refined in a discontinuous deodorizer of 250-kg maximum capacity using nitrogen as stripping gas instead of steam. The variables studied were load and temperature of oil in the deodorizer as well as N₂ flow. Analyses of waxes and alcohols were carried out at different operation times. The maximum content of wax was always observed when the oil reached the deodorization temperature. The variation in the wax content depended on temperature and N₂ flow. Wax decomposition started and continued during the operating time, and a progressive decrease, which was pronounced between 3 and 4 h, was observed. Small changes in waxes were observed between 4 and 5 h. Total content of fatty alcohols diminished throughout the operating time, and changes did not depend on the variables studied.