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脫二氧化硫裝置應(yīng)用之食品級二氧化碳
脫二氧化硫裝置應(yīng)用之食品級二氧化碳 詳細(xì)信息：

名稱：脫二氧化硫裝置
型號：HH-Sulfur dioxide removal devi
應(yīng)用：食品級二氧化碳中總硫及二氧化硫
適用：安捷倫，島津，賽默飛，瓦里安，PE，布魯克等進口及國產(chǎn)儀器

水溶液氣味、味道及外觀"是食品級二氧化碳產(chǎn)品中一項極其重要的感官評價指標(biāo),在GB 10621-2006標(biāo)準(zhǔn)中,它是對質(zhì)量要求中已量化的及未明確限定的雜質(zhì)給出一個綜合的終端限制.二氧化碳產(chǎn)品的主要原料來自于各種工業(yè)廢氣及地下氣井，不同的生產(chǎn)原料和生產(chǎn)工藝生產(chǎn)的二氧化碳產(chǎn)品中，產(chǎn)生異味的物質(zhì)不同，感官的味道亦差別很大。如:油的味道多源于烴類雜質(zhì)的;醇類、醛、醚類等含氧有機物會呈現(xiàn)淡淡的酒香及甜味;硫化物則有著強烈的惡臭及腐味。在硫化物以總硫方式控制合格的前提下，發(fā)酵尾氣回收的二氧化碳產(chǎn)品中可能產(chǎn)生異味的雜質(zhì)通常為醇、醛、醚、酮、酯等含氧有機物。當(dāng)"水溶液氣味、味道及外觀"檢驗不合格時，應(yīng)通過儀器分析確定"異味源"，并給出定量分析結(jié)果，以免因為人的感觀差異而導(dǎo)致對檢測結(jié)果產(chǎn)生異議。另外針對發(fā)酵尾氣原料，在建議二氧化碳提純工藝時，要考慮對未知有機物的去除，確保生產(chǎn)出合格的產(chǎn)品。

食品級二氧化碳的硫化物檢測需要配置脫二氧化硫管，鈍化的六通閥及四通閥，兩次進樣。除非儀器廠商出廠前已經(jīng)定型，否則需要對儀器就行改造，費時費力，成本高，效率低。

為了解決食品級二氧化碳中硫化物的分析，浩瀚色譜（山東）應(yīng)用技術(shù)開發(fā)有限公司，研發(fā)出的便攜式脫二氧化硫裝置HH-Sulfur dioxide removal devi，和氣相色譜儀可實現(xiàn)互聯(lián)互通，效率高，儀器無需改造，成功的應(yīng)用到安捷倫7890B，島津2014，效果良好，結(jié)果準(zhǔn)確。

浩瀚色譜，掌握核心科技

脫二氧化硫裝置應(yīng)用之食品級二氧化碳 測試譜圖：


Food grade carbon dioxide used in desulfurization equipment
Food grade carbon dioxide used in sulfur dioxide removal device Details:

Name: Sulfur Dioxide Removal Device
Model: HH-Sulfur dioxide removal devi
Application: Total sulfur and sulfur dioxide in food grade carbon dioxide
Applicable: Agilent, Shimadzu, Thermo Fisher, Varian, PE, Brook and other imported and domestic instruments

"Aqueous solution odor, taste and appearance" is an extremely important sensory evaluation index in food-grade carbon dioxide products. In the GB 10621-2006 standard, it gives a comprehensive list of quantified and undefined impurities in the quality requirements. Terminal restrictions. The main raw materials of carbon dioxide products come from various industrial waste gas and underground gas wells. In carbon dioxide products produced by different production materials and production processes, the substances that produce odors are different, and the sensory tastes are also very different. For example: the taste of oil Mostly derived from hydrocarbon impurities; oxygen-containing organics such as alcohols, aldehydes, ethers, etc. will show a light wine aroma and sweet taste; sulfides have a strong malodor and rancid taste. The sulfides are qualified by total sulfur control. Under the premise, the impurities that may produce odor in the carbon dioxide product recovered from the fermentation tail gas are usually oxygen-containing organic substances such as alcohols, aldehydes, ethers, ketones, and esters. When the "water solution odor, taste and appearance" test fails, it should be determined by instrumental analysis "Odor source", and give quantitative analysis results, so as not to cause objections to the test results due to human sensory differences. In addition, for the fermentation tail gas raw materials, when recommending the carbon dioxide purification process, the removal of unknown organic matter should be considered to ensure production Produce qualified products.

The sulfide detection of food-grade carbon dioxide requires a desulfurization tube, a passivated six-way valve and a four-way valve, and two injections. Unless the instrument manufacturer has finalized the model before leaving the factory, the instrument needs to be modified, which is time-consuming, labor-intensive, cost-intensive, and low-efficiency.

In order to solve the analysis of sulfide in food-grade carbon dioxide, Haohan Chromatography (Shandong) Applied Technology Development Co., Ltd. has developed a unique portable sulfur dioxide removal device HH-Sulfur dioxide removal devi, which can be interconnected with gas chromatographs, with high efficiency and instrumentation. No modification is required, and it has been successfully applied to Agilent 7890B and Shimadzu 2014, with good results and accurate and reliable results.

Huge chromatography, master core technology

Test spectrum of food-grade carbon dioxide used in the desulfurization device:


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