Carbon dioxide manufacturing plants are facilities dedicated to capturing, purifying and liquefying carbon dioxide. These plants are playing an increasingly important role in addressing global climate change and growing energy demand. By converting carbon dioxide from industrial emissions into reusable resources, carbon dioxide manufacturing plants not only help reduce greenhouse gas emissions, but also provide raw materials for multiple industries.
Comprehensive Utilization of Carbon Dioxide
Carbon dioxide manufacturing plants chemical production
The production of soda, carbonated beverages, beer and other products in the light industry cannot be separated from carbon dioxide as a raw material. In addition, it can also be used for the organic synthesis of a variety of chemical raw materials. In addition to the known and relatively mature chemical utilization sector, carbon dioxide is used in the production processes of methanol production, combined hydrogen synthesis of dimethyl ether, and combined methanol catalysis and propylene oxide synthesis of dimethyl carbonate.
Gas Fertilizer
Based on photosynthesis, plant chlorophyll absorbs CO2 in the air and produces plant starch. Under this natural law, CO2 is used as a resource to make gas fertilizer, and the CO2 concentration in the plant growth space is appropriately increased to achieve the goal of increasing production. Previously, agricultural science academies and related enterprises in various places have developed CO2 gas fertilizers and vigorously promoted them in local agricultural planting. According to relevant statistics, the increase in yield of vegetables using gas fertilizers is 20%~40%/mu. It takes about 100,000 yuan to complete the construction of a 3~5 kt/a CO2 gas fertilizer device. Under effective operation, it can achieve an annual profit of millions, so there is huge room for development. The use of CO2 in plant gas fertilizer can improve photosynthesis efficiency, increase yield, and effectively improve quality.
Beer and beverages
Carbonated beverage products such as beer and beverages, whether they are stimulating taste or foaming, are derived from carbon dioxide. The taste differences of different beverages are closely related to the amount of carbon dioxide used in the production process. Ensuring the two conditions of low-temperature liquid and pressurization in the production process can accelerate the dissolution of carbon dioxide, which is specifically manifested as carbonation. When opening the lid for drinking, carbon dioxide gasifies due to the increase in temperature. The gasification process absorbs heat and takes away part of the body's heat, allowing the drinker to feel different degrees of coolness.
Food industry
The main application effect of CO2 in the food industry is food preservation. The international community generally regards the gas preservation method of CO2 natural oxygen reduction as a preservation method with distinct modern characteristics. Specifically, CO2 gas preservation is to inject high concentrations of CO2 into the storage environment of fruits and vegetables to reduce the O2 content and inhibit the respiration of fruit and vegetable microorganisms. The reason why this method is widely welcomed by the market is that it does not use chemical preservatives. In a previous study, South China Agricultural University found that the use of CO2 gas conditioning for storage of lychees, the gas concentration range is controlled from a minimum of 15% to a maximum of 30%, and after 30 days, the lychees can still maintain their original flavor and color. When eggs are placed in a CO2 gas concentration of 30% to 40%, CO2 can enter the eggshell after 7 to 10 days, slowing down the formation of watery protein and playing a role in preservation. Whether it is taste, nutrition, texture or appearance, the refrigerated food can remain unchanged when thawed, especially without chemical preservatives. This is the biggest advantage of CO2 for food refrigeration and preservation. Dry ice is used in the freezing and preservation of airline food and the preservation of supermarket vegetables.
Medical field
One of the key factors stimulating human breathing is carbon dioxide, which stimulates the respiratory center based on the stimulation of the external chemoreceptors of the human body. If the human body inhales high-purity oxygen for a long time, it will stop breathing due to the reduction of carbon dioxide concentration and face great life-threatening danger. From a clinical medical perspective, when dealing with severe carbon monoxide, alkalosis or shock, a mixture of 95% oxygen and 5% carbon dioxide is often used for auxiliary treatment. In addition, carbon dioxide is also often used in cryogenic surgery.
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