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46results about How to "Speed up pickling" patented technology
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Method for quickening sousing of raw meat by adopting ultrasonic treatment
InactiveCN101999694AImprove tendernessImprove permeabilityFood preparationProcess engineeringRaw meat
The invention provides a method for quickening sousing of raw meat by adopting ultrasonic treatment, comprising the following steps of: treating raw fresh meat soaked in a sousing solution with a certain concentration (such as 0-26% salts) for a certain time (0-5h) by using the ultrasonic waves (the power range is 0-3000w) with a certain frequency range (20-100kHz) by utilizing the cavitation effect and the mechanical effect of ultrasonic waves to quicken the sousing of the raw meat, and installing a constant-temperature device on a ultrasonic treater to keep the temperatures of the sousing solution and the meat constant (the constant range is 0-25 DEG C). The method for quickening sousing of the raw meat by adopting ultrasonic treatment in the invention is applied to the large-scale quick-sousing production of the raw meat. The method for quickening the sousing of the raw meat by adopting the ultrasonic treatment in the invention has the characteristics of high speed, convenience, sanitation, energy saving and environmental protection, and benefits the quick sousing of most kinds of raw meat, and the time for standing sousing is 2-5 d in general while the time needed by the ultrasonic treatment is only 0-5 h.
Owner:QINGDAO AGRI UNIV +2
Temperature-controlled circulating curing system and application
InactiveCN101803792AGood temperature-controlled marinating environmentSpeed up picklingConfectionerySweetmeatsTemperature controlLiquid storage tank
The invention belongs to the technical field of agriculture product curing, and discloses a circulating curing system. The system comprises a temperature-controlled regulation system and a curing circulation system, wherein the temperature-controlled regulation system comprises a compressor, a change valve, a condenser, a liquid storage tank, a filter and an evaporator; heat exchange is performed in the evaporator so that sample temperature-controlled circulating curing is realized in a sample reservoir. The process for the system comprises the following steps: filling a sample in the sample reservoir; adding enough curing liquid which can completely submerge the sample into the sample reservoir which is filled with the samples; and circularly and convectively submerging and curing the samples by the curing liquid at the temperature of between 0 and 50 DEG C until a cured product is mature. The curing liquid is sprayed to a porous distributed groove by using a hose from different angles, and is uniformly distributed on the cured product so that uniform curing of the sample is realized. The system not only can well control the curing environment to ensure the product is uniformly cured, and maintain the traditional food flavor, but also can speed up curing, shorten the production period, and improve the production efficiency. The curing liquid can be recycled.
Owner:WUHAN NEWSTAR FOOD
Method for manufacturing highly corrosion-resistant steel wire rope for fishery
ActiveCN104928956AShorten the timeSpeed up picklingHot-dipping/immersion processesFurnace typesAlloyFishing
The invention discloses a method for manufacturing a highly corrosion-resistant steel wire rope for fishery. The method comprises the steps of selecting medium-and-high-carbon steel wire rods, conducting acid pickling, parkerising, drawing, patenting, redrawing and galvanizing in sequence, feeding steel wires into an open-fire furnace with a feeding speed of 20-28 m / min to improve the structure of the steel wires, and conducting alkali washing, water scrubbing, acid pickling and water scrubbing on the steel wires in sequence; conducting plating assisting, drying and galvanizing on the steel wires in sequence; conducting plating assisting and drying again and galvanizing an aluminum alloy layer, and drawing qualified steel wires again multiple times to obtain steel wires in the required specification; spooling the steel wires respectively, and stranding the steel wires to obtain wire strands; finally, twisting a rope core and the wire strands to obtain the steel wire rope. By the adoption of the manufacturing method, on the premise that corrosion resistance is improved, the steel wire rope with higher strength and high tenacity can be produced, and the service life of the steel wire rope for marine fishing is prolonged greatly.
Owner:天津市新天钢钢线钢缆有限公司
Processing method for improving quality of instant chicken feet by adopting ultrasonic combined with electron beam cold sterilization
The invention provides a processing method for improving the quality of instant chicken feet by ultrasonic combined with electron beam cold sterilization, and relates to the technical field of sterilization and freshness preservation of poultry machining and electronic accelerators. The processing method comprises the following steps of: thawing, trimming and washing chicken feet; bleaching and washing; boiling; ultrasonically pickling; and packaging and carrying out electron beam sterilization. According to the invention, a novel process of ultrasonic auxiliary pickling is added in a pickling process of the instant chicken feet; the processing method has the effect that by utilizing cavatition effect of ultrasonic waves, the speed of immersing pricking condiments into inner parts of tissues of the chicken feet is increased, the pickling time is shortened and the integral flavor of the chicken feet is improved; furthermore, the instant chicken feet are treated by the electron beam cold sterilization, and the processing method has the obvious advantages of short sterilization time, no temperature changes and low production cost, and can keep the original pickled flavor of the instant chicken feet to the greatest extent. Therefore, the method can improve the flavor quality of the instant chicken feet and can shorten the manufacturing and processing periods; the aims of rapidly sterilizing and prolonging the quality guarantee period of products are achieved; and finally, the instant chicken feet product with high quality is obtained.
Owner:上海束能辐照技术有限公司 +1
How to pickle duck eggs
The invention discloses a method for pickling duck eggs, which is characterized in that it comprises the following steps: (1) selecting duck eggs that meet requirements; (2) washing and air-drying the duck eggs, and then performing infrared disinfection; (3) putting the duck eggs in Soak in white wine for one minute; (4) Put the soaked duck eggs into a salt box, coat them with salt, and then put them into a sealed bag. The duck egg salting method of the invention can not only make the salted duck eggs convenient to eat, maintain a good taste, but also achieve hygienic safety and facilitate packaging and transportation. Due to the effect of the sealed bag, the pickling speed of duck eggs can also be accelerated, and different needs of people can be met, and different eating times can be selected according to personal preferences.
Owner:王振胜
Novel horse meat product and preparation method thereof
The invention discloses a novel horse meat product and a preparation method thereof. The method comprises the following steps: with low-fat and high-protein horse meat as a main material, putting a container into a magnetic field of which the voltage is + / -2kv to + / -8kg and the environment temperature is 0-4 DEG C, and pickling for 16-18 hours; carrying out ultrasonic treatment in an ultrasonic generator of 1500W and 40kHz for 30 minutes, and carrying out tendering treatment; carrying out primary air drying, and preparing a unique sauce, wherein the sauce is prepared from the following raw materials in percentage by weight: 14%-16% of fenugreek powder, 14%-16% of red chilli powder, 9%-11% of minced garlic, 9%-11% of cumin powder, 2%-4% of star aniseed powder, 2%-3% of seed powder of Chinese prickly ash and 40%-50% of water in a full mixing manner; and tumbling the prepared sauce with the primarily aired meat product for 30 minutes, carrying out secondary air drying, cutting into slices, packing and preparing to obtain the novel horse meat product. The preparation method has typicality and uniqueness in the aspects of volatile flavor compounds and preparation of the unique and novel horse meat product, and has a wide practicability and value.
Owner:XINJIANG AGRI UNIV +1
Quick ultrasonic pickling method for beef
InactiveCN107927612AImprove tendernessSpeed up picklingFood ingredient as colourClimate change adaptationUltrasoundEnvironmental geology
The invention discloses a quick ultrasonic pickling method for beef and relates to the technical field of beef treatment. The method comprises the steps as follows: the beef is subjected to ultrasonictreatment under the process conditions of the optimum ultrasonic frequency being 28 KHz, the optimum ultrasonic powder being 180 W, the optimum ultrasonic time being 180 min and the optimum ultrasonic temperature of 8 DEG C. Compared with a static wet pickling control group, the method has the advantages that the pickling speed is greatly increased, the pickling time is shortened by 1 / 3, and thetenderness of the beef is improved by 38%. A temperature-controllable tri-band ultrasonic treatment machine, the beef is taken as the study object, the beef is subjected to ultrasonic treatment at different ultrasonic frequencies, power and temperatures, the pickling effect of the beef through ultrasonic treatment is studied, the ultrasonic quick pickling process conditions are optimized by use ofL9 (34) orthogonal test design, the quick pickling method for the beef is developed, the production efficiency is greatly improved, and certain technical support is provided for practical productionof enterprises.
Owner:HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
Making method of spicy beef seasoned with soy sauce
InactiveCN108142839ARich varietySimple varietyFood ingredient as taste affecting agentFood ingredient as flavour affecting agentFlavorSoya sauce
The invention relates to a making method of spicy beef seasoned with soy sauce. The method is used for solving the problems that existing beef seasoned with soy sauce is single in flavor, the flavor of spices is strong, taste is various, and the making technology is complex. The making method includes the detailed steps that material selecting and arranging are performed, material liquor is made,pickling is performed, boiling is performed, and standing soaking and cooling making are performed. The spicy beef seasoned with soy sauce which is made through the method has a special flavor, and fills up a market blank, the variety of the beef seasoned with soy sauce is enriched, and the demands for spicy foods of consumers are met; according to scientific experiments, the reasonable usage quantities of food raw materials of all varieties are determined, while the appropriate taste of the beef seasoned with soy sauce is ensured, the hardness, the elasticity and the chewiness of the beef seasoned with soy sauce are improved, and the beef is spicy, delicious, and good in color, aroma and taste.
Owner:JILIN UNIV
Composite material tool electrode for electrolytic deposition and electric spark and preparation method thereof
ActiveCN103878455AHigh specific heat capacityHigh hardnessElectrical-based machining electrodesMachined surfaceHardness
The invention discloses a composite material tool electrode for electrolytic deposition and electric spark and a preparation method of the composite material tool electrode, and belongs to the technical field of electrical discharge machining of electric spark. The composite material tool electrode for electrolytic deposition and electric spark is characterized by comprising, by weight, 16-18% of SiC particles, 14-16% of TiB2 particles, and the balance copper as a base body, and the SiC particles and the TiB2 particles are embedded in the base body. Due to the fact that the SiC particles and the TiB2 particles are added to the copper base body, compared with the method that only the SiC particles are added in the initial research stage, on the premise of not changing the total adding amount, the specific heat capacity of the tool electrode is improved by 10%, the coefficient of thermal expansion is lowered by 3%, the hardness is improved by 5%, and therefore the loss of the electrode under same electrical discharge machining parameters is lowered by 7%, and the roughness of a machined surface is lowered by 2%.
Owner:SHANDONG UNIV OF TECH
Making method of preconditioned shelled Penaeus vannamei Boone
InactiveCN107006798APromote decompositionAvoid degradationFood preservationAlcoholic food ingredientsMicroorganismCathepsin Y
The invention discloses a making method of preconditioned shelled Penaeus vannamei Boone. The method comprises the following steps: removing heads, shells and digestive tracts from fresh Penaeus vannamei Boone, and washing and draining the Penaeus vannamei, or unfreezing frozen shelled Penaeus vannamei Boone at room temperature to obtain unfrozen shelled Penaeus vannamei Boone for later use; preparing a preconditioning preserving liquid; uniformly mixing the shelled Penaeus vannamei Boone with the preserving liquid; placing the obtained shelled Penaeus vannamei Boone and preserving liquid mixture in a vacuum rolling machine, and rolling the mixture; taking out the rolled shelled Penaeus vannamei Boone, and carrying out vacuum packaging; and carrying out freezing storage or refrigeration on the packaged shelled Penaeus vannamei Boone. Food grade components contained in the preconditioning preserving liquid can effectively inhibit tissue protease and microorganisms of the shelled Penaeus vannamei Boone in the processing process and prevent proteolysis and microbial propagation induced quality reduction, and the rolling preserving increases the muscle elasticity of the shelled Penaeus vannamei Boone and increases the preserving efficiency.
Owner:JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
Preparation method of easily-digested tea-flavor salted duck eggs
InactiveCN107373444AImprove absorption and utilizationSpeed up picklingFood scienceAmino acid contentOrganic acid
The invention discloses a preparation method of easily-digested tea-flavor salted duck eggs. The preparation method is characterized by comprising the following steps: (1) enzymolysis: cleaning duck eggs and then conducting enzymolysis by using mixed enzyme; (2) fermentation: conducting magnetization treatment on fermentation liquid and putting the duck eggs into the fermentation liquid, and conducting aerobic fermentation and anaerobic fermentation; (3) pickling: mixing the magnetized fermentation liquid and seasoning liquid according to a mixture ratio by mass, soaking the fermented duck eggs into the mixed liquid for conducting pickling under a vacuum condition for 4-5 days; (4) refermentation: soaking the pickled duck eggs into the magnetized fermentation liquid for conducting fermenting; and (5) steaming: mixing tea filter residue with seasoning residue, adding camellia oil and conducting stirring and mixing, wrapping the fermented and pickled duck eggs with the mixture, and steaming the duck eggs in boiled water. According to the salted duck eggs prepared by the method disclosed by the invention, compared with a control group, the nitrite content is reduced by 9.26mg / kg, the organic acid content is improved by 6.28mg / kg, the amino acid content is improved by 4.65%, and the salted duck eggs are good in mouthfeel and easy to digest and absorb.
Owner:合肥市明航养殖有限公司
Tail gas treatment method and system for DMF wastewater
PendingCN111054203AReduce odor indexReduce concentrationDispersed particle separationWastewaterSpray tower
The invention provides a tail gas treatment method and system for DMF wastewater, which belong to the technical field of industrial sewage treatment. The method comprises the following steps: firstly,removing dimethylamine from generated tail gas through a pickling tower, and then removing formic acid through an alkaline washing tower, wherein the pickling tower comprises multiple stages of filler spray towers, and tail gas enters from the bottom of the pickling tower and is removed by contacting with filler and an acid solution sprayed from top to bottom, the alkaline washing tower comprisesmultiple stages of tower plate spray towers, and tail gas passing through the pickling tower enters from the bottom of the alkaline washing tower and is removed by contacting with the filler and a strong alkali solution sprayed from top to bottom. According to the invention, foul tail gas (dimethylamine and formic acid) generated by the synthetic leather DMF-containing wastewater treatment process system is effectively treated at a low cost, and the production area and the surrounding air environment are improved.
Owner:SHAANXI BLOWER GROUP
Novel additive for leather pickling procedure
InactiveCN106811557AAvoid damageAvoid pollutionTanning treatmentPre-tanning chemical treatmentOrganic acidSulfonate
The invention provides a novel auxiliary agent used in leather pickling process and usage of the novel auxiliary agent. This additive contains organic acid compounds, fatty alcohol polyoxyethylene ether surfactants, alkylbenzene sulfonate surfactants and calcium and magnesium ion chelates. This additive is used in the pickling process of the leather industry, which can effectively improve the absorption of chromium, reduce the use of chromium powder, and at the same time improve the yield and tensile strength of leather. In the low pH value, it can avoid the damage of high mechanical action to the leather surface, and can also improve the firmness, fineness and softness of the leather grain. Especially it has obvious effect on skin samples that have not been deashed in the previous process.
Owner:QINGDAO SENMEIKE CHEM TECH CO LTD
Pork pickling equipment
PendingCN112244235APenetrate fastSpeed up picklingTransportation and packagingMixersPork meatEngineering
The invention discloses pork pickling equipment, and belongs to meat products. The pork pickling equipment comprises a bottom plate, wherein a back plate is welded to the rear side of the top of the bottom plate, a conveyor belt body can move pork, a collecting box can collect dripped excessive pickling materials to prevent the excessive pickling materials from falling onto the ground to influencethe production environment, a turnover device can prick holes in the surface of the pork and turn over the pork, and a material scattering device can coating the surface of the pork with the picklingmaterials, so that the pickling materials can penetrate more quickly, and the pickling speed of the pork can be increased; and the conveying belt body is supported by a first supporting rod, the turnover device is supported by a second supporting rod, a roller device is supported by a third supporting rod and a fourth supporting rod, a guide device can convey the coated pork into the roller device, and the roller device can turn over the pork, so that the pork is continuously beaten in the roller device by virtue of the gravity of the pork, and the pickling material permeates into the pork, so that the pickling material of the pork is more uniformly distributed, and the taste of the pork is better.
Owner:顾元付
Metal wire for horseshoe nail and preparation method thereof
The invention relates to a metal wire for a horseshoe nail and a preparation method thereof, and belongs to the technical field of metal materials. The metal wire comprises, by mass percentage, 0.25-0.3% of C, 8.5-9.5% of Cr, 2.0-3.0% of Mo, 7.6-9.7% of Mn, 0.33-0.46% of Ni, 1.6-2.7% of nano CBN, 2.0-2.6% of nano WC, 0.2-0.3% of Gd, 2.3-3.8% of Co, 0.33-0.65% of N, Si=< 1.0%, P=< 0.045%, S=< 0.045%, and the balance is Fe. The metal wire for the horseshoe nail has the advantages of being biologically friendly, excellent in mechanical performance and long in service life.
Owner:宁波骑士马具用品制造有限公司
Novel horse meat product and preparation method thereof
The invention discloses a novel horse meat product and a preparation method thereof. The method comprises the following steps: with low-fat and high-protein horse meat as a main material, putting a container into a magnetic field of which the voltage is + / -2kv to + / -8kg and the environment temperature is 0-4 DEG C, and pickling for 16-18 hours; carrying out ultrasonic treatment in an ultrasonic generator of 1500W and 40kHz for 30 minutes, and carrying out tendering treatment; carrying out primary air drying, and preparing a unique sauce, wherein the sauce is prepared from the following raw materials in percentage by weight: 14%-16% of fenugreek powder, 14%-16% of red chilli powder, 9%-11% of minced garlic, 9%-11% of cumin powder, 2%-4% of star aniseed powder, 2%-3% of seed powder of Chinese prickly ash and 40%-50% of water in a full mixing manner; and tumbling the prepared sauce with the primarily aired meat product for 30 minutes, carrying out secondary air drying, cutting into slices, packing and preparing to obtain the novel horse meat product. The preparation method has typicality and uniqueness in the aspects of volatile flavor compounds and preparation of the unique and novel horse meat product, and has a wide practicability and value.
Owner:XINJIANG AGRI UNIV +1
Salting equipment for bamboo shoots
The invention relates to the field of processing equipment and particularly discloses salting equipment for bamboo shoots. By adopting a spraying mechanism, layers of bamboo shoots and layers of salt can be alternately distributed in the salting process of the bamboo shoots, so that the salt is in full contact to the bamboo shoots; and an exhaust mechanism in the salting equipment can rapidly exhaust air in a salting tank, so that anaerobic lactic acid bacteria can rapidly grow, and rapid salting of the bamboo shoots is realized. According to the technical scheme, the salting equipment enables the bamboo shoots to be uniform in flavor impregnation.
Owner:徐琼华
Pear pickling method for keeping pear appearance
The invention relates to a pear pickling method for keeping pear appearance. The method comprises the following steps in sequence: (1) subjecting fresh and incompletely mature pears to impurity removal and cleaning; (2) carrying out quick freezing on the pears, wherein the quick freezing temperature is -25 to -20 DEG C, the quick freezing time is 20-30min, and the pear cells are destroyed; (3) putting the quick-frozen pears into a vacuum container for vacuumizing, so that ice crystals frozen in the pears are directly sublimated and pores are generated, and meanwhile, the pear cells are furtherdestroyed; (4) chopping the pear core to form a cavity in the center of each pear while keeping the whole appearance of the pears, wherein broken fruit foam or fruit strips formed by the chopped pearcore is arranged in the cavity; (5) injecting a pickling solution into a cavity in the center of each pear; (6) using pectin to seal the injection hole in each pear; (7) placing the pears into a vacuum chamber, and slowly vacuumizing the chamber to 0.5MPa within 2-3h; and (8) conducting steaming: putting the pears into a steam room, carrying out steaming, and keeping the steam temperature at 100-130 DEG C by adjusting the pressure in the steam room, wherein the steaming time is 30-50 minutes.
Owner:任祐增
Dried chicken meat snack food with low salt and selenium and preparation method thereof
PendingCN110419682AExtended shelf lifeHigh hardnessFood preservationInorganic compound food ingredientsNutritive valuesSnack food
The invention discloses a dried chicken meat snack food with low salt and selenium and a preparation method thereof. The preparation method includes the steps of vacuum curing, primary boiling, reboiling, soup collecting, baking, microwave processing, cooling and packaging. Compared with ordinary dried meat products, products developed by the preparation method select chicken with the high selenium content as raw materials, the selenium content of the prepared dried chicken meat is greater than 10 [mu]g / 100 g of the dried chicken meat, the selenium content standard of 'meat products containingselenium' is reached, and the nutritive value of the products is improved. According to the dried chicken meat snack food, the overall processing process has the low requirements for equipment, and the input production cost is low; and the types of the dried meat products are enriched, the market gap of snack food containing selenium is made up, and the great significance is achieved for promoting further processing of Enshi chicken of the world of selenium.
Owner:WUHAN POLYTECHNIC UNIVERSITY
Preparation process of negative oxygen ion thermosetting powder coating for purifying air
InactiveCN113930145ASpeed up picklingHigh control precisionPolyurea/polyurethane coatingsPowdery paintsOXALIC ACID DIHYDRATEOxygen ions
The invention relates to a preparation process of a negative oxygen ion thermosetting powder coating for purifying air, and relates to the technical field of coating preparation. The preparation process comprises the steps: when monazite powder and water are mixed and then subjected to pickling for a first preset duration, obtaining the pH value variation of a mixed material in a mixed reaction kettle; determining whether pickling is completed or not according to a comparison result of the pH value variation and a preset pH variation, bleaching when it is judged that pickling is completed, and adjusting ultrasonic vibration frequency when it is judged that pickling is not completed, so as to accelerate pickling of the monazite powder in the mixed reaction kettle; and during bleaching of the mixed materials, according to a comparison result of the color difference value and a preset color difference value, determining whether bleaching is completed or not, and when the bleaching is not completed, adjusting the adding amount of calcium hypochlorite or oxalic acid, so as to further improve the control precision of the pickling process of the mixed reaction kettle, and further improve the quality of the prepared negative oxygen ion thermosetting powder coating.
Owner:北京森海氧源科技有限公司
How to marinate Digun beef
A Chinese Euroleon preserving method is characterized in that the processing of Chinese Euroleon below 24h after digging realizes the no nutrient loss and original flavor maintenance of Chinese Euroleon; the direct blanching and water cooling makes the heating and cooling processes rapidly keep away from a 45-75DEG C temperature range, effectively inhibit the activity of polyphenoloxidase and ensures the original color of the Chinese Euroleon; the adoption of an ageing liquid and the addition of a Kaoliang spirit make the preserved Chinese Euroleon have a mellow taste and accelerate the preserving speed; the adoption of rod chilli, ginger, Kaempferia galanga L., garlic, star anise, Chinese prickly ash and fennel can adjust the taste and effectively prolong the shelf lives of preserved Chinese Euroleon products; the only adoption of well water or spring water guarantees the flavor of the Chinese Euroleon, effectively maintain the preserving microenvironment, and guarantees the normal implementation of the preserving process; and the obtained processed Chinese Euroleon has the characteristics of plump form, crystal clear appearance, mellow and fascinated fragrance, and crisp and tasty taste.
Owner:重庆市蓬江食品有限公司
Processing method for improving quality of instant chicken feet by adopting ultrasonic combined with electron beam cold sterilization
The invention provides a processing method for improving the quality of instant chicken feet by ultrasonic combined with electron beam cold sterilization, and relates to the technical field of sterilization and freshness preservation of poultry machining and electronic accelerators. The processing method comprises the following steps of: thawing, trimming and washing chicken feet; bleaching and washing; boiling; ultrasonically pickling; and packaging and carrying out electron beam sterilization. According to the invention, a novel process of ultrasonic auxiliary pickling is added in a pickling process of the instant chicken feet; the processing method has the effect that by utilizing cavatition effect of ultrasonic waves, the speed of immersing pricking condiments into inner parts of tissues of the chicken feet is increased, the pickling time is shortened and the integral flavor of the chicken feet is improved; furthermore, the instant chicken feet are treated by the electron beam cold sterilization, and the processing method has the obvious advantages of short sterilization time, no temperature changes and low production cost, and can keep the original pickled flavor of the instant chicken feet to the greatest extent. Therefore, the method can improve the flavor quality of the instant chicken feet and can shorten the manufacturing and processing periods; the aims of rapidly sterilizing and prolonging the quality guarantee period of products are achieved; and finally, the instant chicken feet product with high quality is obtained.
Owner:上海束能辐照技术有限公司 +1
Process for preparing ultrahigh pure quartz sand through silica raw material
Owner:南京工业大学东海先进硅基材料研究院 +1
Quartz mineral powder impurity removal system and impurity removal process
ActiveCN112110637AFull pickling and impurity removalSpeed up picklingSilicaGlass shaping apparatusEngineeringQuartz
The invention belongs to the technical field of quartz powder production, and particularly relates to a quartz mineral powder impurity removal system and an impurity removal process. The impurity removal system comprises a high-temperature furnace, a refractory channel, a pickling tank, a filter and a dryer which are connected in sequence, a powder feeding spray gun and a flame spray gun are arranged in the high-temperature furnace, an exhaust channel is arranged at the top of the high-temperature furnace, a bottom discharge port of the high-temperature furnace is connected with the refractorychannel, and the bottom of the refractory channel is connected with a feed port of the pickling tank. A discharge port at the bottom of the pickling tank is connected with the filter, and a solid discharge port at the bottom of the filter is connected with the dryer. Quartz mineral powder is subjected to high-temperature melting, two times of quenching, acid pickling, filtering and drying in thesystem, and impurity removal can be achieved.
Owner:QILU UNIV OF TECH +1
An electroplating process for central control of automobiles
Owner:浙江泛源科技股份有限公司
Novel auxiliary for leather pickling process
InactiveCN107868852AAvoid damageAvoid pollutionPre-tanning chemical treatmentLeather industryOrganic acid
The invention provides a novel auxiliary agent used in leather pickling process, and the usage of the novel auxiliary agent. This additive contains organic acid compounds, fatty alcohol polyoxyethylene ether surfactants, alkylbenzene sulfonate surfactants and calcium and magnesium ion chelates. This additive is used in the pickling process of the leather industry, which can effectively improve the absorption of chromium, reduce the use of chromium powder, and at the same time improve the yield and tensile strength of leather. In the low pH value, it can avoid the damage of high mechanical action to the leather surface, and can also improve the firmness, fineness and softness of the leather grain. Especially it has obvious effect on skin samples that have not been deashed in the previous process.
Owner:青岛九洲千和机械有限公司
Intensifying reverse osmosis off-line cleaning testing method
ActiveCN108579442AGood offline cleaning effectChange in contact conditionsSemi-permeable membranesReverse osmosisStreamflow
The invention discloses an intensifying reverse osmosis off-line cleaning testing method. Equipment comprises a cleaning water tank, a cleaning pump, a water inlet filter, a testing water tank, a testing pump, a dense water pipe filter, a membrane frame, a pressure container, a pipeline connected with the above devices, a valve and an instrument; an ejecting aerator is arranged on the cleaning water tank to intensify foam generation; the pressure container is aslant installed, which is beneficial for draining of water in a membrane and drying of the membrane to change the surface state of themembrane. According to the testing method, the cleaning effect is good, and the reverse osmosis standardization flow recovery rate can exceed 90%; cleaning agentia and a cleaning method are optimized,the ejecting aerator in the testing water tank generates foams, and air water is cleaned intensively; through drying and re-cleaning after membrane cleaning, the contact conditions of the membrane surface and pollutants are changed, and intensified cleaning is achieved; according to pollution features of a membrane element, cleaning is targetedly carried out, and the cleaning effect is intensified; device integration testing and cleaning function are achieved; the testing method has extensive adaptability and is widely applicable to various reverse osmosis membrane cleaning.
Owner:青岛锦龙弘业环保有限公司
A kind of enhanced reverse osmosis off-line cleaning test method
ActiveCN108579442BGood offline cleaning effectChange in contact conditionsSemi-permeable membranesReverse osmosisMembrane surface
The invention discloses an intensifying reverse osmosis off-line cleaning testing method. Equipment comprises a cleaning water tank, a cleaning pump, a water inlet filter, a testing water tank, a testing pump, a dense water pipe filter, a membrane frame, a pressure container, a pipeline connected with the above devices, a valve and an instrument; an ejecting aerator is arranged on the cleaning water tank to intensify foam generation; the pressure container is aslant installed, which is beneficial for draining of water in a membrane and drying of the membrane to change the surface state of themembrane. According to the testing method, the cleaning effect is good, and the reverse osmosis standardization flow recovery rate can exceed 90%; cleaning agentia and a cleaning method are optimized,the ejecting aerator in the testing water tank generates foams, and air water is cleaned intensively; through drying and re-cleaning after membrane cleaning, the contact conditions of the membrane surface and pollutants are changed, and intensified cleaning is achieved; according to pollution features of a membrane element, cleaning is targetedly carried out, and the cleaning effect is intensified; device integration testing and cleaning function are achieved; the testing method has extensive adaptability and is widely applicable to various reverse osmosis membrane cleaning.
Owner:青岛锦龙弘业环保有限公司
Novel auxiliary agent for leather pickling procedure
ActiveCN101643798BFully dispersed stretchImprove leather yieldPre-tanning chemical treatmentSulfonateOrganic acid
The invention provides a novel auxiliary agent for a leather pickling procedure and a use method of the novel auxiliary agent. The auxiliary agent contains an organic acid compound, a fatty alcohol polyoxyethylene ether surface active agent, an alkylbenzene sulfonate surface active agent and calcium-magnesium ion chelate. The auxiliary agent is used for the leather pickling procedure in the tanning industry, can effectively improve the absorption of chromium and reduce the use of chromium powder and has the effect of improving the yield and the tensile strength of the leather. The invention can prevent the damage on the leather surface by the high mechanical effect in the low pH value and improve the solidity, the fine performance and the flexibility of the grain surface of the leather, and particularly has the obvious effect on a leather sample without completely de-ashing in the previous procedure.
Owner:QI HE LI HOU CHEM CO LTD
A quartz mineral powder impurity removal system and impurity removal process
ActiveCN112110637BFull pickling and impurity removalSpeed up picklingSilicaGlass shaping apparatusEngineeringQuartz
Owner:QILU UNIV OF TECH +1
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