产品名称：	HH-Sulfur dioxide removal devi 脱二氧化硫装置应用之食品级二氧化碳
产品型号：	HH-Sulfur dioxide removal devi
品牌：	1941
产品数量：
产品单价：	面议
日期:	2021-11-19

HH-Sulfur dioxide removal devi 脱二氧化硫装置应用之食品级二氧化碳的详细资料

脱二氧化硫装置应用之食品级二氧化碳
脱二氧化硫装置应用之食品级二氧化碳 详细信息：

名称：脱二氧化硫装置
型号：HH-Sulfur dioxide removal devi
应用：食品级二氧化碳中总硫及二氧化硫
适用：安捷伦，岛津，赛默飞，瓦里安，PE，布鲁克等进口及国产仪器

水溶液气味、味道及外观"是食品级二氧化碳产品中一项极其重要的感官评价指标,在GB 10621-2006标准中,它是对质量要求中已量化的及未明确限定的杂质给出一个综合的终端限制.二氧化碳产品的主要原料来自于各种工业废气及地下气井，不同的生产原料和生产工艺生产的二氧化碳产品中，产生异味的物质不同，感官的味道亦差别很大。如:油的味道多源于烃类杂质的;醇类、醛、醚类等含氧有机物会呈现淡淡的酒香及甜味;硫化物则有着强烈的恶臭及腐味。在硫化物以总硫方式控制合格的前提下，发酵尾气回收的二氧化碳产品中可能产生异味的杂质通常为醇、醛、醚、酮、酯等含氧有机物。当"水溶液气味、味道及外观"检验不合格时，应通过仪器分析确定"异味源"，并给出定量分析结果，以免因为人的感观差异而导致对检测结果产生异议。另外针对发酵尾气原料，在建议二氧化碳提纯工艺时，要考虑对未知有机物的去除，确保生产出合格的产品。

食品级二氧化碳的硫化物检测需要配置脱二氧化硫管，钝化的六通阀及四通阀，两次进样。除非仪器厂商出厂前已经定型，否则需要对仪器就行改造，费时费力，成本高，效率低。

为了解决食品级二氧化碳中硫化物的分析，浩瀚色谱（山东）应用技术开发有限公司，研发出的便携式脱二氧化硫装置HH-Sulfur dioxide removal devi，和气相色谱仪可实现互联互通，效率高，仪器无需改造，成功的应用到安捷伦7890B，岛津2014，效果良好，结果准确。

浩瀚色谱，掌握核心科技

脱二氧化硫装置应用之食品级二氧化碳 测试谱图：


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: