浅谈盐湖资源开发过程的膜分离工艺技术

简要介绍氯碱行业盐水精制的两种工艺及膜分离技术在盐水生产中的应用与发展.并分别对膜过滤脱除SO2-SO4技术和HVMTM膜过滤盐水精制技术进行了综述.     

微滤膜分离技术在盐水精制中的应用

简要介绍氯碱行业盐水精制的两种工艺及膜分离技术在盐水生产中的应用与发展.并分别对膜过滤脱除Ca+,Mg2+,SO22--SO24-技术和膜过滤盐水精制技术进行了概述.     

江苏久吾高科技股份有限公司

正膜法卤水精制解决方案生产医药用盐生产精制卤水沿海地区地下卤水综合利用生产氯碱盐沿海地区地下卤水综合利用纳滤膜法卤水除钙镁技术卤水精制生产元明粉无机膜卤水精制工艺优势连续生产的工艺流程-卤水加入两碱反应后直接过滤去除悬浮物,取消了沉降澄清设备。更高品质的盐水-连续稳定地提供SS1mg/L、钙镁1mg/L的精制盐水,已可满足药用盐的使用标准。减少了药剂污染-两碱过碱量减少,无需加入助沉剂,减少了药剂消耗及药剂污染。     

氯碱生产过程中氯化钾盐水除铵工艺研究

进行氯碱生产过程中的氯化钾盐水除氨分析与研究,有利于提高工业氯碱生产过程中的氯化钾盐水除氨生产工艺水平,保证氯碱的安全生产实现,对于推进化工生产安全有着积极的意义。主要通过氯化钾盐水除氨实验,对于氯碱生产过程中的氯化钾盐水除氨生产工艺方法,以及在氯碱生产过程中的氯化钾盐水除氨适用性进行分析研究,以提高氯化钾盐水除氨生产工艺水平,保证氯碱生产的安全性。在当代的化学实验中,氯碱生产过程里的氯化钾盐水除氯分析对于工业氯碱过程里的氯化钾的提取工艺十分有利,能够更好的保证氯碱的安全生产,这对于现代化的安全生产具有重大的意义。对于氯碱生产过程中的氯化钾盐水除氯的分析探究,只是为了使氯化钾的适用性安全性能更加有保障。     

精制工业盐替代原盐用于电解盐水的工艺改进

文章介绍了天津汉沽盐场有限责任公司为解决精制工业盐销售问题与渤天化公司技术人员合作,寻求用精制工业盐制精制盐水的工艺改进措施.通过去太原化工厂调研、论证,在渤天化公司顺利实施了改进后的盐水精制工艺,为精制工业盐打开了销路.     

某大型煤化工项目除盐水及凝液精制站设计总结

某大型煤化工基地配套新建一大型除盐水及凝液精制站为各装置及动力站提供除盐水。文章介绍了该除盐水及凝液精制站工艺流程,主要设计原则及优化设计措施等,并根据工程建设及运行中的问题,总结了相关设计经验。     

闪蒸法制精盐工艺计算方法的探讨

笔者依据多效闪急蒸发法生产精制盐的工艺流程和技术参数，提出一种新的求得蒸发水量、析盐量、热饱和盐水量、盐水循环量、生蒸汽耗量及有关经济技术指标的计算方法，愿与同行讨论。     

井矿盐用于氯碱的技术经济性分析

对比分析了井矿盐、海盐用于氯碱行业的技术和经济可行性。井矿盐用于氯碱不仅可行，而且很多方面优于海盐，其经济效益、环保效益和社会效益均很显著。将会越来越受到氯碱企业的关注。     

氯碱化工的生产效率控制研究

我国的氯碱化工工业起步较晚,国家出台了很多相关的政策法规来支持氯碱化工业的建设和发展,可以说在国家政策支持下,我国的氯碱工业经过从无到有的几十年建设和发展,已经取得了巨大的成就,如今我国的氯碱产量已经成为了世界第一。氯碱产品作为工业生产的基础原料,曾一度出现供大于求的现象,在这种背景下,相关企业必然要对氯碱的生产进行控制,同时受市场经济大环境的影响,氯碱行业也进入到市场竞争之中,为降低成本,提高利润,各个氯碱企业都在想方设法提高生产效率,文章在我国氯碱化工生产的基础上,对氯碱化工生产效率的控制进行了分析研究,希望给我国氯碱企业提供可靠的管理依据。     

凯膜卤水精制技术的研究

凯膜盐卤水精制的工艺技术是在结合氯碱、纯碱工业盐水精制成功经验的基础上研究出的新工艺.该工艺采用国内外先进的氧化预处理除氨氮有机物、腐植酸、镁和HVM膜分离技术将反应生成的固体沉淀物从卤水中分离出来,从而得到纯净的盐卤水.精制的卤水除可以送生产高质量的盐外,还可以直供氯碱厂电解车间和氨碱厂生产车间生产纯碱.     

浅论制碱工业的发展对制盐工业的影响

介绍了氯碱工业的发展概况和发展趋势，讨论了这种趋势对我国制盐工业产生的影响。这种影响主要表现在：高品质工业盐的生产，以卤代盐的发展以及盐碱企业的联合和制盐企业上规模上档次等方面。并提出了解和研究制碱工业有利于制盐工业更好地健康发展的观点。     

二氧化氯的制备方法及我国用于纸浆漂白的现状

介绍二氧化氯漂白剂的几种常见制备方法,阐述二氧化氯的漂白机理、适用范围和应用方式。对二氧化氯在我国纸浆漂白中的应用现况和前景做分析和评价。     

我国烧碱提振2011及未来趋势分析

2011年,作为"十二五"的开局之年,氯碱主要产品的市场环境和行业状况变化被赋予了更为丰富的涵义。价格攀升至历史高位的烧碱与大幅下滑的液氯、PVC产品的对比,使得氯碱行业短期内"以碱补氯"的盈利模式已基本确立。由此,氯碱行业传统的"碱氯平衡"引发的企业耗氯产品选择问题再次成为业界关注的焦点。氯碱行业不断提高的综合盈利水平似乎增加了业界对市场向好的信心,而政策层面的包括节能减排、电力、信贷、融资等一系列直接或间接作用于耗能行业的政策导向,都预示着产业结构调整及节能减排机制将继续发挥作用,也加重了2012年市场走向的不确定性。     

二氧化氯对肉制品保鲜的研究

二氧化氯是一种有效的食品保鲜剂 ,目前在水处理、食品加工、保鲜等方面已得到广泛应用。试验研究了不同浓度二氧化氯对酱鸭的保鲜效果及其对酱鸭品质的影响。结果表明 ,酱鸭经浓度为 10 0～ 2 0 0mg/kg的二氧化氯溶液处理 2min后 ,常温下贮存 2 6～ 3 0d仍可保持较好的品质。     

纸浆漂白用二氧化氯制备方法及国产化

纸浆漂白采用二氧化氯为漂剂具有得率高、白度高、漂白废水色度和毒性低的特点,是化学纸浆无元素氯(ECF)漂白技术的主流漂白剂。本文主要阐述了二氧化氯发展历程和制备方法,比较了甲醇法和综合法的二氧化氯生产工艺与成本,介绍了国内目前制浆漂白用二氧化氯制备工艺及应用情况。     

3种固色剂对活性染料染色牢度的对比研究

为解决活性染料染色中牢度不达标的问题,通过小试和大车试验研究了不同用量下固色剂A、固色剂B和交联剂sE对深色织物牢度指标的影响。结果表明：交联剂sE固色效果最好,当用量为40∥L时,用于两种织物活性染料染色耐氯牢度可分别比固色剂A和B提高0．5和2．5级,提高磨毛纱卡织物湿摩擦牢度0．5级,提高热水浸泡牢度3-4级,并能提高织物鲜艳度。在优化条件下,大车试验表明,交联剂SE可提升耐氯牢度,提升原变级别0．5级,湿摩擦牢度略有提高,热水浸泡牢度提高1-2级,且其他指标不受影响,满足了客户对产品的要求。     

提高棉用活性染料的耐氯漂性能

选择单宁酸和乙二胺以一定的比例配制成助剂，施加到织物上先于染料与有效氯反应。通过试验确定了助剂作用条件为单宁酸与乙二胺的比例2：8，pH2～6，浓度1％～2％（单宁酸和乙二胺混合物纯物质0．05％左右），温度20～40℃，时间20～30min。经过性能测试，该固色剂可以明显地提高活性染料的耐氟漂性能，而且成本低，操作简单。     

Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce

Experiments were conducted to determine the effectiveness of different treatments based on the use of neutral electrolysed water (EW) on fresh-cut lettuce. EW was diluted to obtain different free chlorine concentrations (120, 60 and 12 ppm) and to compare with standard washing treatment of 120 ppm chlorine solution. Shelf-life quality and safety markers were studied at the beginning and at the end of the 7-day-storage at 4 °C. The use of EW decreased the respiration rate of the samples which might be related with the observed reduction in microbial spoilage. The use of EW also increased the activity of a browning-related enzyme (polyphenoloxydase) although sensory results showed all samples as acceptable at the end of the 7 day-storage. Perhaps longer storage time might increase the risk to browning development in the samples treated with EW. The highest EW concentration (120 ppm free chlorine) was the most effective treatment in reducing sample microbial load; however this treatment also affected the final produce with effects such as loss of turgor, plasmolysis and a reduction in mineral content.Results suggest an intermediate EW concentration with 60 ppm free chlorine could be an alternative to 120 ppm chlorine (from sodium hypochlorite) for sanitizing fresh-cut vegetables, reducing to half the amount of chlorine used and maintaining the antimicrobial effectiveness and without differences affecting the quality. However further studies will be necessary in order to observe the effect of the oxidising capacity of EW on other quality and safety markers as pathogens and nutritional content.Industrial relevanceChlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry. However, the association of chlorine with the possible formation of carcinogenic chlorinated compounds in water has called into question the use of chlorine in food processing. The efficacy in controlling the microbial load and browning of samples treated with electrolysed water shows it as a promising decontaminant agent for fresh-cut lettuce. Due to the high oxidising potential of the EW quality requirements must be balanced to obtain the optimal treatment conditions keeping satisfying safety levels. The use of EW-60 showed similar safety and quality (browning) results as the use of chlorine or double EW concentration (EW-120). However the treatment EW-120 affected negatively the textural properties. The study suggests the use of EW-60 as an alternative to sodium hypochlorite solution with 120 ppm available chlorine, obtaining similar safety and quality results and reducing the amount of chlorine needed. Further investigations in the effect of EW on lettuce, such as those on pathogens or nutritional markers (e.g. carotenoids and vitamin C) are recommended in order to explore this alternative that might reduce the increasingly concerning use of chlorine to decontaminate this type of product.     

Alternative disinfection methods to chlorine for use in the fresh-cut industry

The use of chlorine as a disinfectant in the fresh-cut produce industry has been identified as a concern mainly due to public health issues. In fact, this chemical, commonly used as hypochlorous acid and hypochlorite, has already been prohibited in some European countries, due to the potential production of toxic by-products, such as chloroform and other trihalomethanes, chloramines and haloacetic acids. The search for alternative methods of disinfection is therefore a current and on-going challenge in both Academia and Industry. Some methods are well described in the literature on the disinfection of food-contact surfaces and process water and also on the decontamination of the produce. These methods are commonly classified as biological (bacteriocins, bacteriophages, enzymes and phytochemicals), chemical (chlorine dioxide, electrolyzed oxidizing water, hydrogen peroxide, ozone, organic acids, etc) and physical (irradiation, filtration, ultrasounds, ultraviolet light, etc). This review provides updated information on the state of art of the available disinfection strategies alternative to chlorine that can be used in the fresh-cut industry. The use of combined methods to replace and/or reduce the use of chlorine is also reviewed.     

固体ClO_2及其在食品工业中的应用

介绍了新型杀菌防霉剂固体ClO2 的特性、研究进展和测定方法。对固体ClO2 的杀菌、消毒、漂白等机理作了分析。并介绍了固体ClO2 的制备方法及其在食品加工中的应用。