加工含硫阿曼原油后柴油加氢装置的防腐与安全运行

通过分析柴油加氢装置的腐蚀现象及腐蚀原因，找出了因腐蚀造成的安全隐患。通过化验分析推断出发生腐蚀的重点部位。采用了加注缓蚀剂等有效的防腐措施，使腐蚀得到有效控制，保证了装置的安全运行。     

HAZOP方法在柴油加氢改质装置中的应用

目前中国石化正在大力推行炼化企业利用自身人力资源开展危险与可操作性分析(HAZOP)。结合柴油加氢改质装置分析实例,简述公司推行HAZ0P的过程及取得的成果,它有助于提高生产装置的本质安全程度,确保装置的安全平稳运行。     

坚持技术创新 争做能源净化专家——记北京三聚环保新材料股份有限公司

北京三聚环保新材料股份有限公司(以下简称"三聚环保")主营脱硫净化剂、脱硫催化剂、其他净化剂、特种催化材料;提供催化剂的研发、生产、销售与技术服务和"一站式脱硫服务"的脱硫成套设备。产品和技术应用于油田伴生气、天然气、炼厂干气、液化气、轻油、汽油、煤油、柴油等。应用的装置如油气田联合站、计转站、轻烃站;石化企业的常减压装置、脱制硫装置、重整装置、加氢裂化装置、汽油双脱装置、催化裂化装置、焦化装置、汽柴油加氢装置、航煤加氢装置、乙烯裂     

SIL评估技术在柴油加氢装置的应用

介绍了安全仪表系统安全完整性等级(SIL)评估方法,并将SIL评估技术在柴油加氢装置进行应用,系统全面分析了装置安全仪表系统的可靠性,并提出合理可行的建议措施,对于提高装置安全稳定运行水平具有重要作用。     

清洁检修机泵的改造方法

解体维修蜡油重油机泵时的放空浪费及拆卸现场的污染问题一直无法解决。南常减压装置2001年防腐扩能改造时，增设了热柴油冲洗机泵系统。旨在改善作业环境、减少浪费、杜绝污染。通过1年多的实施，取得了良好的使用效果。     

汽油加氢装置改造过程的HSE管理

2004年4月,石家庄炼油化工股份有限公司100×104t/a汽、柴油加氢精制装置顺利开工、投产.由于该加氢装置已完全满足生产任务,公司决定将原有的60×104t/a加氢装置改造为催化重汽油选择性加氢脱硫装置.装置改造成功后,可处理重汽油32×104t/a,处理后汽油硫含量将有较大幅度降低,可完全满足欧Ⅱ质量标准,是一项环保改造项目.     

广州石化首次实现乙烯污水全部回用

中国石化广州化工总厂乙烯污水回用装置建成投用，生产装置产生的所有污水经过污水处理场处理后将全部回用作循环冷却水的补充水。这样，广州石化每年可分别节约新鲜水和减少外排废水1000kt以上。化工生产污水经处理后作为循环补充水，这在国内乙烯行业属首例。广州石化乙烯污水处理装置是乙烯装置引进的配套环保装置，该装置由隔油、浮选处理单元、生化处理单元、深度处理单元、污泥处理单元和辅助单元组成，是一套先进的生化污水处理装置。     

柴油机排气微粒收集消声装置的设计

介绍了柴油机排气微粒收集消声装置的特点、结构、工作原理和设计过程。柴油机排气微粒收集消声装置包括排气微粒收集装置、排气微粒收集再生和排气微粒收集控制装置,在柴油机排气离心力产生的旋转气流以及静电装置产生的电场的双重效用下,收集柴油机的排气微粒,自动控制排气微粒收集再生及控制装置,使收集的微粒燃烧,排放到大气中。通过柴油机排气微粒收集消声装置的试验表明:收集效率最高可达到98.1%,排气背压最高可达到3.7kPa,消声装置可达到90.2dB,试验证实本装置适合于柴油发电机和大中型柴油发动机。     

脱硫化氢汽提塔塔顶腐蚀原因分析与对策

介绍了催化柴油加氢精制装置汽提塔顶冷却系统设备腐蚀的原因，并结合装置的实际情况提出了防腐措施。     

柴油精制装置的技术改造

更换电精制器的引入棒和吊挂;采取多种措施,解决柴油碱洗过程的乳化问题,特别是以催化汽油等混合碱渣取代新鲜碱液。既保证了装置的平稳长周期运行,又节省30%的碱液660t/a,硫酸460t/a,少排5000m~3/a 中和液(其中 COD96t/a,挥发酚26t/a),从而提高了污水处理场的处理效率。     

The Fate of Murine Norovirus and Hepatitis A Virus During Preparation of Fresh Produce by Cutting and Grating

Human noroviruses and hepatitis A virus (HAV) are commonly associated with outbreaks occurring in restaurant establishments and catered events. Food handlers are major contributing factors to foodborne illnesses initiated in the kitchen setting. In this study, transfer of HAV and murine norovirus (MNV-1), a human norovirus surrogate, between produce (cucumbers, strawberries, tomatoes, cantaloupes, carrots, and honeydew melons) and common kitchen utensils (graters and knives) was investigated. The extent of virus transfer to produce during utensil application, in the presence and the absence of food residue, and the impact of knife surface properties (sharp, dull, serrated) was also investigated. Transfer of MNV-1 and HAV from produce items, initially contaminated with ~5.5 log PFU, to knives and graters during application ranged from 0.9 to 5.1 log PFU. MNV-1 transfer to knives was the greatest for cucumbers, strawberries, and tomatoes, and the least for honeydew melons, while transfer of HAV to knives was greater for tomatoes and honeydew melons than strawberries, cantaloupes, and cucumbers. After preparation of a contaminated produce item, knife cross-contamination easily occurred as viruses were detected on almost all of the seven produce items successively prepared. Produce residues on utensils often resulted in less virus transfer when compared to utensils without residue accumulation. Knife surface properties did not impact virus transfer. The ease of virus transfer between produce and utensils demonstrated by the current study highlights the importance of efforts aimed toward preventing cross-contamination in the kitchen environment.     

污水污泥低温热解技术工艺与能量平衡分析

针对一次给料稳定运行污泥热解系统制取三相产物的工艺展开分析,并基于能流图、能源回收率、能耗比等方法和衡算指标讨论该工艺的能量平衡关系。研究发现:热解产物的产率和热值高低受热解终温影响最大,反应时间次之,升温速率最小。不同工况条件下热解过程热量损失具有明显差别,热解停留时间长、升温速率低都造成输入能量、热损失增大。热解过程能量平衡分析也验证了以制取气相产物为目标的污泥热解工艺条件的回收率和能耗比最高,分别为0.94和1.73;与高产出液相油的热解过程相比,产物总能量相差不多而系统消耗的能量能够减少35%。从能源回收、节约能源角度分析,污泥低温热解制取可燃性气相产物的工艺系统具有较高应用价值。     

利用柑桔加工过程中的废物生产纤维素酶发酵饲料

利用柑桔加工过程中废物提取有用物质后 ,再进行固体发酵生产纤维酶发酵饲料的研究 ,筛选到一株具有较高纤维素酶的青霉菌株。其最适固体培养基配方为 :桔皮∶豆饼∶麸皮 =15∶1∶1,碳酸铵质量分数为 3% ,物料∶水 =2∶1,pH值为 4 5 ;最佳产酶条件为 :培养温度为 30℃ ,培养时间为 84h左右。为柑桔加工过程中所产的废物提供了一条变废为宝 ,解决环境污染的新途径。      

Detection of Potential Infectious Enteric Viruses in Fresh Produce by (RT)-qPCR Preceded by Nuclease Treatment

Foodborne illnesses associated with contaminated fresh produce are a common public health problem and there is an upward trend of outbreaks caused by enteric viruses, especially human noroviruses (HNoVs) and hepatitis A virus (HAV). This study aimed to assess the use of DNase and RNase coupled to qPCR and RT-qPCR, respectively, to detect intact particles of human adenoviruses (HAdVs), HNoV GI and GII and HAV in fresh produce. Different concentrations of DNase and RNase were tested to optimize the degradation of free DNA and RNA from inactivated HAdV and murine norovirus (MNV), respectively. Results indicated that 10 µg/ml of RNase was able to degrade more than 4 log₁₀ (99.99%) of free RNA, and 1 U of DNase degraded the range of 0.84–2.5 log₁₀ of free DNA depending on the fresh produce analysed. The treatment with nucleases coupled to (RT)-qPCR was applied to detect potential infectious virus in organic lettuce, green onions and strawberries collected in different seasons. As a result, no intact particles of HNoV GI and GII were detected in the 36 samples analysed, HAdV was found in one sample and HAV was present in 33.3% of the samples, without any reasonable distribution pattern among seasons. In conclusion, RT-qPCR preceded by RNase treatment of eluted samples from fresh produce is a good alternative to detect undamaged RNA viruses and therefore, potential infectious viruses. Moreover, this study provides data about the prevalence of enteric viruses in organic fresh produce from Brazil.     

利用合成氨二段转化气联产甲醇技术的可行性分析

通过对国内外不同甲醇合成生产工艺技术概况及能耗指标的分析，探讨合成氨化肥企业利用现有工艺技术进行改造的可行性，以提高企业对市场的适应性。     

Persistence of Hepatitis A Virus in Fresh Produce and Production Environments,and the Effect of Disinfection Procedures: A Review

Although information is limited, it is evident that prolonged persistence of infectious Hepatitis A virus (HAV) is a factor in the transmission of the virus via fresh produce. Consequently, data on persistence of the virus on produce, and in environments relevant to production, such as soils, water and surfaces, are required to fully understand the dynamics of transmission of HAV via foods. Furthermore, information on effective disinfection procedures is necessary to implement effective post-harvest control measures. This review summarises current information on HAV persistence in fresh produce and on relevant disinfection procedures. On vegetables, HAV can remain infectious for several days; on frozen berries, it can persist for several months. HAV can remain infectious on surfaces for months, depending on temperature and relative humidity, and can survive desiccation. It can survive for several hours on hands. Washing hands can remove the virus, but further data are required on the appropriate procedure. Chlorination is effective in water, but not when HAV is associated with foodstuffs. Bleach and other sodium hypochlorite disinfectants at high concentrations can reduce HAV on surfaces, but are not suitable for use on fresh produce. There is only limited information on the effects of heating regimes used in the food industry on HAV. HAV is resistant to mild pasteurisation. Some food components, e.g. fats and sugars, can increase the virus’ resistance to higher temperatures. HAV is completely eliminated by boiling. Quantitative prevalence data are needed to allow the setting of appropriate disinfection log reduction targets for fresh produce.     

Metal microchannel lamination using surface mount adhesives for low-temperature heat exchangers

This paper reports the feasibility of using surface mount adhesives to produce low temperature microchannel arrays in a wide variety of metals. Sheet metal embossing and chemical etching processes have been used to produce sealing bosses that eliminate channel laminae, resulting in approximately 50% material savings over traditional methods. An assembly process using adhesive dispense and cure is outlined to produce leak-free devices. Optimal fill ratios were determined to be between 1.1 and 1.25. Bond strength investigation reveals robustness to surface conditions and a bond strength of 5.5–8.5 MPa using a 3X safety factor. Dimensional characterization reveals a two sigma (95%) post-bonded channel height tolerance under 10% after bonding. Patterning tolerance and surface roughness of the laminae faying surfaces were found to have a significant influence on the final post-bonded channel height. Leakage and burst pressure testing on several samples has established confidence that adhesive bonding can produce leak-free joints. Operating pressures up to 413 kPa have been satisfied, equating to tensile pressure on bond joints of 1.9 MPa. Higher operating pressures can be accommodated by increasing the bond area of devices.     

无公害蔬菜生产基地环境质量评价

对广州市白云区江高镇无公害蔬菜生产基地的水、土等环境要素,以及应市蔬菜中的有毒有害物质(如重金属、硝酸盐、有机氯农药等)进行了全面的监测分析。结果发现:部分监测点的土壤汞含量及蔬菜汞含量已达到国家规定的三级标准,属轻度污染;蔬菜硝酸盐的含量全部超过ＷＨＯ／ＦＡＯ的建议水平。但只要在生产过程中采取一定的防治措施,该基地仍可作为无公害蔬菜的生产基地      

绿色食品(蔬菜)基地环境条件、污染控制及综合生产技术

阐述了绿色食品(蔬菜)基地的环境条件与生产过程的环境效应,绿色食品生产的综合技术,其产品质量的监督检验及其生产技术体系.     

杭州湾海底管线溢油风险及应急措施

以杭州湾海底管线为例,提出海底输油管线穿孔溢油安全应急措施。海底输油管线穿孔后,利用抽油泵抽吸,使海底管线内产生负压,阻止管线内原油外溢,利用SCADA系统进行了模拟试验,结果显示：用抽油泵抽吸能使海底管线产生-0．038～-0．04MPa压力,理论上能将海水吸入,阻止原油外泄。