三维数控弯管机的研究与开发

将绕弯工艺与滚弯工艺集成在一台机床上,采用专用的送料和转料装置,并将基于工业PC(个人计算机)的数控系统应用于弯管机的控制.取代传统PLC(可编程控制器)的控制系统,以NC(数字控制)嵌入PC的结构形式(工业PC内嵌入工业运动控制卡和工业I/O卡),在Windows操作系统的基础上,运用visual C 进行数控软件开发,实现了三维复杂管件的加工成型.生产与试验结果表明,基于PC的3D数控弯管机不仅提高了加工效率(连续加工)和加工质量,而且提升了三维管件加工的柔性和数控系统的开放性.     

基于PC的开放式数控系统及其在玻璃雕刻机中的应用

论述了基于PC的开放式数控系统,重点对NC嵌入PC型开放式数控系统应用平台和应用软件的编制进行了研究,解决了构建NC嵌入PC型开放式数控系统的关键问题,并介绍了一个基于PC DMC1000运动控制卡的开放式数控玻璃雕刻机系统的开发实例。     

基于FANUC 0i Mate MC数控系统的PCMCIA卡的应用

本文介绍FANUC Oi Mate MC的PCMCIA接口,利用这个接口可用PCMCIA卡（简称PC卡,一般用CF卡＋PCMCIA适配器来替代）在数控系统与PC卡之间进行加工程序的双向传送、数控参数的备份与恢复,利用PC卡进行DNC加工、对数控机床的PMC梯形图备份与恢复、对数控系统显示屏幕的拷贝。     

基于FANUC Oi Mate MC数控系统的PCMCIA卡的应用

本文介绍FANUC Oi Mate MC的PCMCIA接口,利用这个接口可用PCMCIA卡（简称PC卡,一般用CF卡＋PCMCIA适配器来替代）在数控系统与PC卡之间进行加工程序的双向传送、数控参数的备份与恢复,利用PC卡进行DNC加工、对数控机床的PMC梯形图备份与恢复、对数控系统显示屏幕的拷贝。     

基于UG齿轮型芯电极设计与数控加工

为提高型腔模具电极设计与数控加工的效率和质量,提出了一种快捷的、优化的设计方法。以型腔模具高效率、高质量电极设计与数控加工为目标,结合企业生产实际,采用UG电极设计模块与建模模块相结合的快捷方法进行电极设计,采用优化的数控加工工艺对零件进行数控加工编程,并采用自定义的后处理文件生成了相应数控系统的数控代码。实验结果表明该零件的加工质量达到了预期的加工要求,为型腔模具的电极设计与数控加工提供了设计思路和方法,对其他类零件的数控加工方案具有重要的指导意义。     

MasterCAM在零件数控加工编程中的应用

针对复杂曲面零件形状不规则、造型复杂、不易加工等问题,结合泵体端盖底板的设计与加工模拟,运用MasterCAM软件的造型技术和数控编程功能,建立了零件的三维模型,生成了零件的粗、精加工走刀路径,实现了实体的加工模拟,并通过后置处理生成NC代码,为类似零件的数控编程加工提供了一种方法和依据.     

基于PC的偏转线圈绕线机控制系统体系的研究

介绍了在RTLinux操作系统下,基于嵌入式工业计算机PC104的水平偏转线圈绕线机数控系统的一种实现方法.并就软件数控中的关键技术之一的实时性处理进行了探讨.     

基于CAXA数控车软件对复合外轮廓零件的设计与数控加工

针对复合外轮廓零件的数控加工,文章参照回转体零件加工工序确定了加工工艺,借助数字化设计与计算机辅助制造功能,基于CAXA软件构建了工件加工的理论参数,并以斯沃数控仿真软件为平台对该零件进行了仿真加工,验证了后置处理后程序代码的可行性,为实际加工该零件提供理论参考。     

阀安装盘的工艺设计

本设计是一种结构灌装分流盘(阀安装盘)的机械加工及结构焊接工艺设计。该零件是一种分流灌装和包容传动机构的关键性零件,加工制造涉及铆焊、机加工的常规与数控加工设备协同作业,本文侧重于加工制造工艺分析,工艺方案制定,工艺规程设计,数控加工程序编制等方面介绍,为此类工艺设计提供思路,提升工艺设计效率及零件制造质量。     

Siemens系统数控车削椭圆类零件的编程探讨

二次曲线零件加工的最大难点在于编程。以Siemens802C数控系统为例,针对数控车削中常见的椭圆类零件,详细阐述了其程序编制过程,并给出了一个能用于实际加工的简洁程序。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.