水夹点技术在高校食堂洗菜工艺中的应用  

Application of Water Pinch Technology in Process of Vegetable-Washing in College Canteen

作　　者：刘绍鹏[1] 贺峰[1] 杜雷 LIU Shao-peng;HE Feng;DU Lei(Xuzhou Vocational College of Bioengineering,Xuzhou 221006,China)

机构地区：[1]徐州生物工程职业技术学院,江苏徐州221006

出　　处：《安徽化工》2021年第2期46-48,共3页Anhui Chemical Industry

基　　金：徐州生物工程职业技术学院科技项目“徐州生物工程职业技术学院用水网络的水夹点优化”(项目编号:XK201803)。

摘　　要：以洗菜工艺为例,利用水夹点技术对某高校中某食堂清洁用水进行分析,实现了生活用水的节水减排目标,节约水量分别占洗菜工艺和全用水过程的65%和28%。Taking the process of vegetable-washing as a precedent,water pinch technology was arranged in fresh water sav⁃ing.As a result,the aim for fresh water saving was realized,the weight of the saved water is of 65%and 28%in the process of vegetable-washing and the total fresh water using,respectively.

关 键 词：食堂清洁 节水减排 水夹点技术 生活用水 

分 类 号：TE642[石油与天然气工程—油气加工工程]