滩晒法生产无水硫酸钠工艺介绍及理论计算

本文借助相图理论，分析介绍了利用盐田设施，采用饱和卤水和芒硝为原料自然蒸发生产无水硫酸钠的工艺，并对工艺各阶段物料进行了计算。     

滩晒法生产无水硫酸钠工艺介绍及理论计算

本文借助相图理论，分析介绍了利用盐田设施采用饱和卤水和芒硝为原料自然蒸发生产无水硫酸钠的工艺，并对工艺各阶段物料进行了计算。     

石膏型卤水真空制盐节能措施初探

中盐榆林盐化有限公司600kt／a真空制盐项目,在石膏型卤水五效真空蒸发生产中采用了“轴向进料、正循环、平流补料、分效排盐”工艺,首创了卤水井下净化和卤水地热能利用技术,采用一种母液处理新工艺,提高了制盐蒸发的热经济性,提高了热能利用率。走出了一条绿色、环保、低碳、节能、科技创新、循环经济的发展道路．取得了非常理想的节能效果。     

高碘盐卤水制盐的碘含量初步分析

应用含碘酸钾的高碘饱和岩盐卤水，研究了自然蒸发和加温蒸发条件下所制食盐中碘含量。所得盐中碘含量与盐卤水含碘浓度呈密切的相相关关系。加温蒸发中，卤水中析出盐的碘含量随着加温过程卤水浓缩而上升。用高碘盐卤水浸渍食盐，亦可使盐中碘含量增加。但在同样碘浓度条件下，所得盐中碘含量远低于蒸发所制得盐。本项研究将为力。碘食盐生产揭示了一个新的加碘途径。     

青海钾矿卤水自然蒸发盐田工艺研究

针对察尔汗盐湖某矿区钾矿卤水的合理开发利用,利用相图分析和试验,探讨了该卤水自然蒸发析盐规律,掌握了钾盐生产的盐田工艺参数.并发现通常的直接滩晒法存在钾失严重,钾盐产品氯化钠含量高,且钾矿产品中59%的钾以氯化钠形式存在,41%的钾以光卤石形式存在的问题.为此提出兑卤盐田工艺,使全部钾离子以光卤石形式析出,并降低了氯化钠含量;通过降低蒸发过程卤水钾含量,大幅度降低因母液夹带造成的钾损失.     

电渗析浓盐水综合利用试验研究

实验主要研究了电渗析浓盐水蒸发结晶规律,对氯化钠、氯化钾、低钠盐结晶工艺进行了比较,结果表明:浓盐水蒸发浓缩首先析出氯化钠,经过冷却结晶析出氯化钾,再次蒸发结晶析出低钠盐的生产工艺路线最具有市场化前景,经济价值较高。     

昆特依盐湖卤水自然蒸发析盐规律及模型建立

根据Na+,K+,Mg2+ //Cl-,SO4(2-)五元水盐体系介稳相图的理论分析,对昆特依盐湖卤水进行自然蒸发,研究昆特依卤水在自然条件(蒸发温度为12℃～30℃之间,大气压为77.33 kPa,海拔2260 m～2500 m.)下的析盐规律,获取了该湖晶间卤水蒸发结晶路线及物料关系并相应建立数学模型.     

日晒海盐生产中卤水深度对成卤影响的研究

日晒海盐生产过程中,卤水的浓度及深度对卤水蒸发速率影响较大,进而影响海盐产量。文章研究了不同钠镁比值的卤水,其深度对卤水蒸发速率及成卤效果的影响。研究结果表明:对于钠镁比值为2.48的卤水,在蒸发速率分别为2 mm/d、5 mm/d、8 mm/d时,随卤水深度的增加成卤率增大。对于钠镁比值为4.49的卤水,在蒸发速率分别为5 mm/d和8 mm/d时,适宜的卤水深度为13 cm;而当蒸发速率为2 mm/d时,适宜卤水深度为7 cm。     

西藏扎布耶盐湖碳酸盐型卤水15℃等温蒸发实验

西藏扎布耶盐湖碳酸盐型卤水中富含特种元素Li、B、K和微量元素Rb、Cs、Br等。为了更好地了解卤水在自然条件下的蒸发结晶规律,需对相应卤水进行低温室内等温蒸发实验研究。实验取扎布耶夏季复杂成分卤水作15℃等温蒸发实验。结果表明:在低温蒸发状态下,锂以天然碳酸锂形式在整个蒸发过程中分散沉淀,固相最高含量仅达2.0%,因此难以获得较高品位的富锂混盐;硼在全蒸发过程中以硼砂形式自然沉淀。当卤水高度浓缩(蒸失率达97.9%以上)时大量析出并与典型冷相矿物泡碱紧密共生,固相中硼砂含量最高可达15.64%;钾以氯化钾和钾芒硝形式沉淀,在蒸发浓缩的全过程中均有不同程度析出,固相含量在9.49%～34.44%之间波动。     

西藏藏北某盐湖卤水5℃等温蒸发实验研究

西藏藏北某碳酸型盐湖卤水富含有价元素Li、K、B和微量元素Rb、Cs等。为更好地了解该盐湖卤水在自然条件下的蒸发结晶规律,根据当地气候条件等,需对相应卤水进行低温室内等温蒸发实验研究。实验对该碳酸型盐湖夏季卤水进行了5℃等温蒸发实验,并参考Na＋、K＋//Cl-、SO24-、CO23-—H2O五元体系（25℃）介稳相图研究了该卤水5℃等温蒸发过程中盐类结晶路线和析出规律,结果表明：通过前处理工艺,有效改善了原卤组成和析盐行为,使锂的富集更为集中,实际析盐顺序为：NaCl、NaK3（SO4）2、Li2CO3和KCl,为该碳酸型盐湖卤水的综合开发利用提供了重要的依据。     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.