How to make the centrifugal pump energy-saving measures (1) Improve the impeller structure, improve the impeller function, improve the pump structure, reduce the fluid energy loss in the centrifugal pump. The purpose of improving the impeller structure is to improve the flow state of the liquid in the impeller, so that the flow is stable. No eddy current, shock loss and friction loss are minimized.
The main measures for how to make the centrifugal pump energy-saving in production or selection are as follows:
How to make the centrifugal pump energy-saving measures (1) Improve the impeller structure, improve the impeller function, improve the pump structure, reduce the fluid energy loss in the centrifugal pump. The purpose of improving the impeller structure is to improve the flow state of the liquid in the impeller, so that the flow is stable. No eddy current, impact loss and friction loss are reduced to a minimum. Theoretically speaking, the more blades of the impeller, the smaller the blade thickness, the higher the efficiency of the impeller to work on the liquid. However, the more the blades, the more the liquid in the impeller The narrower the flow passage area, the greater the resistance of the fluid as it passes through the impeller: the smaller the blade thickness, the lower the strength of the blade, the easier it is to damage and the more difficult it is to manufacture. The solution to this problem lies in the ability to use it normally. , to ensure that there is enough flow channel area in the impeller and increase the number of blades.
The internal leakage of the centrifugal pump and the unevenness of the inner surface of the pump casing are also a cause of energy loss. To this end, the excessively worn population seal ring should be replaced in time to reduce the internal leakage. The flow channel is smoothed by the sanding channel. Reduce the hydraulic loss in the pump. Remove the blockages such as sand, stone and cast iron residue in the pump.
How to make the centrifugal pump energy-saving measures (2) Reduce the impeller diameter, reduce the impeller speed When the pump flow and head margin are large, and there is no smaller and more suitable pump available, you can use the turning impeller to reduce The method of the outer diameter of the impeller, or the method of reducing the speed of the impeller, to reduce the shaft power of the pump and reduce the power consumption. After the outer diameter of the impeller is cut or the impeller speed is reduced, the shaft power of the pump drops rapidly.
How to make the centrifugal pump energy-saving measures (3) Select the appropriate pipe centrifugal pump model to correctly calculate the flow and head required for the pipeline, and make the rated flow and head of the selected pump equal or slightly larger than the required flow rate of the pipeline and The lift makes the centrifugal pump work in the high efficiency area. The larger the flow rate and the head balance of the centrifugal pump, the lower the working efficiency.
How to make the centrifugal pump energy-saving measures (4) reduce the pipeline resistance and reduce the required head of the pipeline. The Bernoulli equation shows that the lift of the pump required for the pipeline is.
The feasible measures to reduce the pipeline resistance are mainly to increase the diameter of the pipe to avoid installing unnecessary valves, instruments, etc.; the pipeline should be straight and less curved as much as possible; the pipe with smooth inner surface should be used; the impurities in the pipeline should be removed in time. Materials and scaling, etc. In addition, strict implementation of the technical requirements of the centrifugal pump, maintaining the good running performance of the centrifugal pump and strengthening the daily maintenance and replacement of excessive wear parts in time, is also an important measure for energy saving of centrifugal pumps.
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China Hardware Business Network http://news.chinawj.com.cn Editor: (Hardware Business Network Information Center) http://news.chinawj.com.cn
What are food additives?
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives. Some food additives have been in use for centuries for preservation – such as salt (in meats such as bacon or dried fish), sugar (in marmalade), or sulfur dioxide (in wine).
Many different food additives have been developed over time to meet the needs of food production, as making food on a large scale is very different from making them on a small scale at home. Additives are needed to ensure processed food remains safe and in good condition throughout its journey from factories or industrial kitchens, during transportation to warehouses and shops, and finally to consumers.
The use of food additives is only justified when their use has a technological need, does not mislead consumers, and serves a well-defined technological function, such as to preserve the nutritional quality of the food or enhance the stability of the food.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic. They are added intentionally to food to perform certain technological purposes which consumers often take for granted. There are several thousand food additives used, all of which are designed to do a specific job in making food safer or more appealing. WHO, together with FAO, groups food additives into 3 broad categories based on their function.
Flavouring agents
Flavouring agents – which are added to food to improve aroma or taste – make up the greatest number of additives used in foods. There are hundreds of varieties of flavourings used in a wide variety of foods, from confectionery and soft drinks to cereal, cake, and yoghurt. Natural flavouring agents include nut, fruit and spice blends, as well as those derived from vegetables and wine. In addition, there are flavourings that imitate natural flavours.
Enzyme preparations
Enzyme preparations are a type of additive that may or may not end up in the final food product. Enzymes are naturally-occurring proteins that boost biochemical reactions by breaking down larger molecules into their smaller building blocks. They can be obtained by extraction from plants or animal products or from micro-organisms such as bacteria and are used as alternatives to chemical-based technology. They are mainly used in baking (to improve the dough), for manufacturing fruit juices (to increase yields), in wine making and brewing (to improve fermentation), as well as in cheese manufacturing (to improve curd formation).
Other additives
Other food additives are used for a variety of reasons, such as preservation, colouring, and sweetening. They are added when food is prepared, packaged, transported, or stored, and they eventually become a component of the food.
Preservatives can slow decomposition caused by mould, air, bacteria, or yeast. In addition to maintaining the quality of the food, preservatives help control contamination that can cause foodborne illness, including life-threatening botulism.
Colouring is added to food to replace colours lost during preparation, or to make food look more attractive.
Non-sugar sweeteners are often used as an alternative to sugar because they contribute fewer or no calories when added to food.
What are feed additives?
According to the European Commission's commonly accepted definition,
Feed additives are products used in animal nutrition for purposes of improving the quality of feed and the quality of food from animal origin, or to improve the animals` performance and health, e.g. providing enhanced digestibility of the feed materials."
You thought that animals ate plants, or grass or some other `food` natural to their ilk. But in reality, in today`s factory farms, feeding livestock is a complicated endeavor fraught with controversy and split opinions.
According to a 2010 report by MarketsandMarkets, a market research company, the global feed additives market is expected to reach $18.7 billion by 2016. That`s no small industry.
There are four general types of feed additives:
- Sensory Additives – these stimulate an animals appetite so that they naturally want to eat more.
- Nutritional Additives – these provide a particular nutrient that may be deficient in an animal`s diet.
- Zootechnical Additive – these improve the overall nutritional value of an animal`s diet through additives in the feed.
- Coccidiostats and Histomonostats – these are feed additives which are antibiotics, intended to kill or inhibit protozoa (bacteria/micro-organisms). These have been banned in Europe since 2009 and replaced with probiotic alternatives.
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