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取消传统的盐田滩晒卤水制取光卤石工序,直接将调节好的光卤石点卤水泵送车间与水氯镁石点卤水兑卤脱钠生成的低钠光卤石,在室温下加水分解脱镁结晶产出优质氯化钾。 引入控速分解结晶理论设计流程结构,在具有内循环结晶分极装置的新型结晶反应器内处理芒硝和氯化钾,使物料反应、结晶、分级、杂质分离、及母液循环同步进行而生产出优质硫酸钾。 相似文献
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1万t防结块工业硝酸钾的生产装置选用硝酸镁与氯化钾为原料,采用新研究开发的复分解循环反应法生产硝酸钾新工艺,副产品为六水氯化镁,六水氯化镁含少量硝酸钾,故称之为氮钾镁肥。简要介绍了生产装置的工艺原理流程、主要设备选型、产品质量、主要经济技术数据、"三废"防治等。本生产投资少,成本低,产品附加值高。 相似文献
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采用气相色谱法,测定了不同加工工艺对速冻毛豆中的毒死蜱残留量的影响。结果表明,各种加工工艺对速冻毛豆中的毒死蜱残留都有不同程度的去除作用。热烫时间越长,毒死蜱残留量越低,98℃热烫180s后,残留下降43.7%;相同时间内,清水浸泡洗涤的去除率为47.0%,15%盐水浸泡洗涤的去除率为81.1%;固定浓度O3处理时间越长,毒死蜱残留量越低,相同时间内,浓度越高的O3处理,毒死蜱的去除率越高,经5mg/kgO3处理30min,去除率为40.3%;H2O2处理也具有与O3处理相同的作用,经3.0mL/LH2O2作用30min,去除率为57.3%。结果显示,适当延长加工工艺中的热烫时间,或采用盐水浸泡的生产工艺,或是采用O3或H2O2处理的生产工艺,均能有效降低速冻毛豆中毒死蜱的残留量。 相似文献
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The effect of detergent formulation and fabric type on bacterial survival after home laundering in cold water was investigated. Three fabrics, 65/35 polyester/cotton shirting, 100% cotton sheeting, and 100% cotton terry cloth, were inoculated with Staphylococcus aureus, laundered in cold 60 ± 5°F (16 ± 3°C) water and machine dried. Eight phosphorus-based powders and non-phosphorus detergents in both powder and liquid form were used. A control with no detergent was used. Percent reduction in bacteria after machine washing and after machine drying were determined. Of the eight detergents studied, only two effectively removed 100% of the bacteria from the cotton terry cloth after washing. These were sodium carbonate and aluminosilicate-based powders, one of which contained sodium perborate, the other included enzymes. All of the detergents used removed > 97% of bacteria from the polyester/cotton shirting and cotton sheeting fabrics. No significant cross contamination occurred with any fabric. A greater percent reduction of bacteria was obtained with the terry cloth samples after washing and tumble drying than after washing alone. The implications of the study are important for consumers who are using colder water in the laundering process. This study found that bacteria were removed more easily from the two plain weave fabrics than the looped terry cloth fabric. The effectiveness of tumble drying after cold water laundering to reduce bacteria in the terry cloth towelling was an important finding. 相似文献
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高锰酸盐指数是指在一定条件下,用高锰酸钾去氧化水中一些无机还原物和有机物,以高锰酸钾消耗量来换算氧的消耗量。它反映了水中无机和有机可氧化物的污染程度。本文通过实验浅析高锰酸盐实验中,基准溶液、加热温度和时间、滴定速度等对高锰酸盐指数的结果影响,并提出建议。 相似文献
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用萃取结晶法新工艺生产硫酸钾,整个反应过程实现全闭路循环,并且无结盐堵塞问题。产品质量好,萃取剂损失少,是一种值得推荐的新工艺。 相似文献
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Sodium content in foods: Brazilian consumers’ opinions,subjective knowledge and purchase intent 下载免费PDF全文
Jéssica F. Rodrigues Rafaela C. Pereira Andressa A. Silva Andrey O. Mendes João de Deus S. Carneiro 《International Journal of Consumer Studies》2017,41(6):735-744
This study attempted to gain insights on Brazilian consumers’ subjective knowledge of sodium content in processed and homemade foods and their purchase intent for products with reduced‐sodium content. A questionnaire was distributed to 409 consumers selected by convenience quota sampling. We found that Brazilian consumers were concerned about the amount of salt (sodium chloride) in the products they consumed, regardless of educational levels, income, age, lifestyles, or health conditions. However, they still considered their consumption to be above WHO‐recommended limits and had little subjective knowledge about the term ‘sodium’. While processed products were considered the main contributors of high‐sodium intake, participants were not concerned about addition of salt at the table and salt in homemade food. The majority of respondents rarely read the sodium content on food labels; however, men and older individuals were more likely to read label information on sodium content. Products with reduced sodium were found to have market appeal, which justifies investments in research to develop these products. Therefore, in addition to the efforts to reduce sodium in the processed‐food industry, it is necessary to promote awareness about the importance of food labelling, especially sodium content, and the need to reduce salt in homemade food and additions during meals. 相似文献
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本文建立了硫酸软骨素含量测定方法及不同物种来源的硫酸软骨素的鉴定方法。用酶解法将硫酸软骨素A、C、B酶解成二糖组分Di-4S,Di-6S和Di-0S,以去离子水和氯化钠溶液为流动相,在波长232 nm处采用阴离子交换柱Hypersil-SAX(ID 4.6 mm×250 mm)的高效液相色谱法同时检测硫酸软骨素A、B、C对应的二糖组分,硫酸软骨素的总量由3者含量相加而得。比较硫酸软骨素A、C的二糖组分Di-4S,Di-6S的峰面积比值,可确定硫酸软骨素的来源。硫酸软骨素在5000~15000μg/mL浓度范围内线性关系良好(r=0.9992),平均回收率为99.98%,RSD为1.86%。本方法能够较好地实现对鲨鱼、牛、鸡或者猪来源的硫酸软骨素溯源问题。 相似文献
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食用氯化镁的生产现状及应用前景 总被引:1,自引:0,他引:1
食用氯化镁作为添加剂广泛用于食品、食盐、矿泉水、医药等行业。2003年12月11日,中国首发了《食用氯化镁》行业标准,并把食品级氯化镁确定为食品稳定剂和凝固剂。介绍了中国食用氯化镁的生产现状及生产方法,并对其应用范围及应用前景进行了阐述。 相似文献
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本研究建立了固相萃取-电感耦合等离子体质谱法测定高盐食品中15种稀土元素。样品经微波消解,赶酸后用0.1 mol/L醋酸铵缓冲溶液调节pH值,通过Inertsep Me-1固相萃取柱,去除氯化钠等盐分,吸附样液中的稀土元素,再经2 mol/L硝酸洗脱后,进入电感耦合等离子体质谱仪测定15种稀土元素。本研究所建立的方法能降低盐分对检测的干扰,定量准确,适用于高盐食品中稀土元素的测定。 相似文献
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JO J. UMBER DONNA M. BROWN BRUCE A. CAMERON SONYA S. MEYER JUDITH A. POWELL BURTON R. SISCO 《International Journal of Consumer Studies》1992,16(2):151-159
Five different surfactants were used at 2.0% concentrations. The most and least effective were found to be Synthrapol N and Ahcowet RS respectively; based on their rating of whiteness index. Synthrapol N and Ahcowet RS were evaluated with the addition of sodium carbonate, sodium tripolyphosphate and a 1:1 combination of the two builders. In both cases the addition of a builder improved the cleaning efficiency of the surfactant. Although each builder alone improved the cleaning efficiency, the combination of sodium carbonate and sodium tripolyphosphate improved efficiency at a lower total concentration. 相似文献
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PAUL AINSWORTH BRENDA PIPER SAMANTHA KNOTT 《International Journal of Consumer Studies》1993,17(4):305-311
The purpose of this research was to investigate the effect first of sodium reduction and second its substitution (using LoSalt) on the acceptability of eating quality of chilli con carne and ratatouille. Hedonic assessment tests were carried out to determine the lowest levels of sodium necessary to produce acceptable dishes. Triangle tests were carried out to investigate whether differences could be observed when table salt was replaced by a salt substitute. Total sodium content of the dishes was determined by flame photometry. In the case of both dishes the sodium concentration of the most preferred samples was found to be similar. However, the chilli con carne was found to be acceptable at all additions of table salt. It was also found to be acceptable without the addition of any salt. Total substitution of added table salt with LoSalt was also successful in both dishes with panel members being unable to differentiate between salt and LoSalt samples. Thus it would appear that successful dishes can be produced by reducing added table salt levels or by substituting LoSalt, without affecting overall acceptability of the products. 相似文献
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