CN105130073A - Water purifying method for cold-chain central kitchen - Google Patents
Water purifying method for cold-chain central kitchen Download PDFInfo
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- CN105130073A CN105130073A CN201510550523.8A CN201510550523A CN105130073A CN 105130073 A CN105130073 A CN 105130073A CN 201510550523 A CN201510550523 A CN 201510550523A CN 105130073 A CN105130073 A CN 105130073A
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- reverse osmosis
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- Treatment Of Water By Ion Exchange (AREA)
Abstract
The invention discloses a water purifying method for a cold-chain central kitchen. The water purifying method comprises the following steps of 1 water source reserving, wherein tap water is collected into a water tank, and the water is pumped to a filtration system through a water pump; 2 multimedium filtering; 3 softening, wherein the water is softened with sodion exchange resin through an ion exchange method; 4 secondary filtering; 5 reverse osmosis filtering, wherein a high-pressure pump is utilized to pump the water to a reverse osmosis membrane to perform reverse osmosis filtering on the water to intercept calcium and magnesium ions, bacteria and macromolecular substances in the water; 6 bactericidal processing. Due to the fact that the water purifying method is adopted, the water quality is guaranteed, and the cooked rice can be better in mouthfeel; due to the fact that a reverse osmosis membrane antisludging agent is adopted, the membrane surface can be prevented from being scaled, dirt blocking of the reverse osmosis membrane is prevented, the service life of the reverse osmosis membrane is prolonged, the water yield is increased, the normal working pressure of a reverse osmosis system can be kept, and the energy consumption of the high-pressure pump can be prevented from being additionally increased due to dirt blocking of the reverse osmosis membrane.
Description
Technical field
The invention belongs to the production technology of cold chain central authorities kitchen food, be specifically related to the method for purifying water in a kind of cold chain central authorities kitchen.
Background technology
Along with the progress of society and the raising of people's living standard, and the quickening of live and work rhythm, the variation of life content, no matter be for subjective or objective consideration, people in for three meals in a day the work that spends and the time fewer and feweri, also increasing to the demand of instant staple food, the frequency that the ready-to-eat of the classes such as such as instant noodles, instant pasta, instant-rice appears on people's key table increases day by day, and such present situation and demand also promote socialization that family cooks, industrialization.Antistaling instant food has catered to such requirement background and has produced.Freshness-keeping instant rice (also claiming fresh rice or instant fresh rice) should be one of food be wherein esthetically acceptable to the consumers most.So-called fresh rice, refer to that slaking also has the rice goods in certain storage time through suitably packing, also wet method instant-rice is claimed, this rice goods have normal water content, through suitable packaging and germicidal treatment, can put on market, through suitably heating or not needing heating and edible after human consumer buys.
It is CN102657309A that State Intellectual Property Office discloses publication number on September 12nd, 2012, name is called a kind of application for a patent for invention document of working method of fresh rice, the working method of the document, comprise the steps: A) soaking disinfection, sterilized water is added to sealing fermentation vat, the grain of rice soaks certain hour via fermentation vat; B) steam sterilization, enter in steam box through the grain of rice soaked out, utilize the heating tube sterilized water heated in tank to produce sterilized water steam and carry out two-stage sterilization; C) cooling sterilization, the rice steaming out through steam box, via cooling sterilization pool, adds sterilized water in cooling sterilization pool, and rice is cooled by sterilized water through cooling sterilization pool; D) mounted box, cools from the sterilization of cooling sterilization pool the rice breaing up out, is filled in box; E) sterilizing before sealing, utilizes sterilization water generates steam to carry out sterilising treatment at closed cavities the packed meal installing rice; F) seal, the packed meal of sterilizing is delivered in containing vacuum sealing machine and seals; G) sterilizing after sealing, the packed meal sealed, then carry out sterilizing place.
In above-mentioned production technique, used water, can not ensure the quality of water, thus affects the mouthfeel of the rice processed.
Summary of the invention
The object of this invention is to provide a kind of quality that ensure that water, and face fouling can be prevented, reduce the method for purifying water in the cold chain central authorities kitchen of energy consumption.
For achieving the above object, the technical solution adopted in the present invention is:
The method for purifying water in cold chain central authorities kitchen, comprises the following steps: A, water source deposit: tap water is collected to water tank, then by water pump, water is pumped to filtering system; B, multi-medium filtering: utilize filtering system to carry out multi-medium filtering to water, remove silt, iron rust, colloidalmaterial and the suspended substance in water; C, softening: to utilize sodium ion exchange resin by ion exchange method, the calcium ions and magnesium ions in water is cemented out, water is softened; D, secondary filtration: utilize strainer to carry out secondary filtration to water, remove the colloidalmaterial in water and suspended substance again; E, osmosis filtration: utilize high-pressure pump that water is transferred to reverse osmosis membrane, carry out osmosis filtration to water, tackles the calcium ions and magnesium ions in water, bacterium and macromolecular substance; F, sterilising treatment: utilize UV-lamp to carry out sterilization and disinfection to water
.
In described step e, the aperture of described reverse osmosis membrane is 1/10000 μm.
In described step e, during osmosis filtration, the pH value of water is 7.5 ~ 8.5.
In described step e, before osmosis filtration, in water, add reverse osmosis membrane antisludging agent.
Described reverse osmosis membrane antisludging agent, its component and weight proportion thereof are: hydroxy ethylene diphosphonic acid 30, hydrolytic polymaleic anhydride 45, polybutene acid 15, Amino Trimethylene Phosphonic Acid potassium 10.
Beneficial effect of the present invention: owing to adopting above-mentioned method for purifying water, ensure that the quality of water, makes the mouthfeel of the rice processed better; Face fouling can be prevented owing to adopting reverse osmosis membrane antisludging agent of the present invention, prevent the dirt of reverse osmosis membrane from blocking up, extend the work-ing life of reverse osmosis membrane, and improve water production rate, the normal operating pressure of reverse osmosis system can be kept, prevent reverse osmosis membrane from additionally increasing the energy consumption of high-pressure pump because dirt is blocked up.
Embodiment
Embodiment 1
The method for purifying water in cold chain central authorities kitchen, comprises the following steps:
A, water source deposit: tap water is collected to water tank, then by water pump, water is pumped to filtering system;
B, multi-medium filtering: utilize filtering system to carry out multi-medium filtering to water, remove silt, iron rust, colloidalmaterial and the suspended substance in water;
C, softening: to utilize sodium ion exchange resin by ion exchange method, the calcium ions and magnesium ions in water is cemented out, water is softened;
D, secondary filtration: utilize strainer to carry out secondary filtration to water, remove the colloidalmaterial in water and suspended substance again;
E, osmosis filtration: utilize high-pressure pump that water is transferred to reverse osmosis membrane, carry out osmosis filtration to water, tackles the calcium ions and magnesium ions in water, bacterium and macromolecular substance.The aperture of described reverse osmosis membrane is 1/10000 μm, during osmosis filtration, and the pH value of water is 7.5 ~ 8.5; In addition, before osmosis filtration, in water, add reverse osmosis membrane antisludging agent, described reverse osmosis membrane antisludging agent, its component and weight proportion thereof are: hydroxy ethylene diphosphonic acid 30, hydrolytic polymaleic anhydride 45, polybutene acid 15, Amino Trimethylene Phosphonic Acid potassium 10;
F, sterilising treatment: utilize UV-lamp to carry out sterilization and disinfection to water.
Claims (5)
1. the method for purifying water in cold chain central authorities kitchen, is characterized in that: comprise the following steps: A, water source deposit: tap water is collected to water tank, then by water pump, water is pumped to filtering system; B, multi-medium filtering: utilize filtering system to carry out multi-medium filtering to water, remove silt, iron rust, colloidalmaterial and the suspended substance in water; C, softening: to utilize sodium ion exchange resin by ion exchange method, the calcium ions and magnesium ions in water is cemented out, water is softened; D, secondary filtration: utilize strainer to carry out secondary filtration to water, remove the colloidalmaterial in water and suspended substance again; E, osmosis filtration: utilize high-pressure pump that water is transferred to reverse osmosis membrane, carry out osmosis filtration to water, tackles the calcium ions and magnesium ions in water, bacterium and macromolecular substance; F, sterilising treatment: utilize UV-lamp to carry out sterilization and disinfection to water.
2. the method for purifying water in cold chain central authorities according to claim 1 kitchen, it is characterized in that: in described step e, the aperture of described reverse osmosis membrane is 1/10000 μm.
3. the method for purifying water in cold chain central authorities according to claim 1 kitchen, it is characterized in that: in described step e, during osmosis filtration, the pH value of water is 7.5 ~ 8.5.
4. the method for purifying water in cold chain central authorities according to claim 1 kitchen, is characterized in that: in described step e, before osmosis filtration, in water, add reverse osmosis membrane antisludging agent.
5. the method for purifying water in cold chain central authorities according to claim 4 kitchen, it is characterized in that: described reverse osmosis membrane antisludging agent, its component and weight proportion thereof are: hydroxy ethylene diphosphonic acid 30, hydrolytic polymaleic anhydride 45, polybutene acid 15, Amino Trimethylene Phosphonic Acid potassium 10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510550523.8A CN105130073A (en) | 2015-09-01 | 2015-09-01 | Water purifying method for cold-chain central kitchen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510550523.8A CN105130073A (en) | 2015-09-01 | 2015-09-01 | Water purifying method for cold-chain central kitchen |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105130073A true CN105130073A (en) | 2015-12-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510550523.8A Pending CN105130073A (en) | 2015-09-01 | 2015-09-01 | Water purifying method for cold-chain central kitchen |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040188352A1 (en) * | 2003-03-28 | 2004-09-30 | Avijit Dey | Apparatus and method for continuous electrodeionization |
| CN200958059Y (en) * | 2006-01-19 | 2007-10-10 | 胡远陆 | Reverse osmose water purifier |
| CN204097245U (en) * | 2014-10-16 | 2015-01-14 | 河南省安克林滤业有限公司 | A kind of reverse osmosis equipment with soften resin device |
| CN104860435A (en) * | 2014-12-03 | 2015-08-26 | 重庆摩尔水处理设备有限公司 | Hotel softened water and direct drinking water processing system |
-
2015
- 2015-09-01 CN CN201510550523.8A patent/CN105130073A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040188352A1 (en) * | 2003-03-28 | 2004-09-30 | Avijit Dey | Apparatus and method for continuous electrodeionization |
| CN200958059Y (en) * | 2006-01-19 | 2007-10-10 | 胡远陆 | Reverse osmose water purifier |
| CN204097245U (en) * | 2014-10-16 | 2015-01-14 | 河南省安克林滤业有限公司 | A kind of reverse osmosis equipment with soften resin device |
| CN104860435A (en) * | 2014-12-03 | 2015-08-26 | 重庆摩尔水处理设备有限公司 | Hotel softened water and direct drinking water processing system |
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Application publication date: 20151209 |
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| RJ01 | Rejection of invention patent application after publication |