加湿器 成熟产品的技术新突破

正加湿器市场上最先出现的是超声波加湿器。后来又出现了纯净型加湿器。2018年之后,日本市场开始流行电热蒸汽型加湿器。超声波加湿,主要是通过超声波发生器的高频震荡,将加湿器水箱中的水分子雾化成细小的雾状颗粒,并通过风动装置释放到空气中,实现增湿的效果。超声波加湿器的特点是价格低廉,加湿强度大,加湿均匀且加湿效率高,相对比较节能省电。因     

加湿器 总有一款适合你

超声波加湿器：超声波加湿器采用超声波高频振荡技术,将水雾化为1至5微米的超微粒子,通过风动装置,将水雾扩散到空气中,从而达到均匀加湿空气的目的。超声波加湿器的优点是加湿强度大．加湿均匀,加湿效率高：节能,耗电仅为电加热式加湿器的十分之一至十五分之一：使用寿命长．湿度自动平衡．无水自动保护：同时兼具医疗雾化、冷敷浴面等功能。     

PW型超声波加湿器及其应用

一、简介超声波技术是一项新兴的、应用广泛的技术,超声波雾化加湿也是一种较为成熟的技术。民用小型超声波加湿器已较为成功地得到了开发利用,目前正在进行探索,以便把这门技术扩展到工业方面应用。我们开发的功率较大的PW型超声波加湿器就是探索中的一种。 PW型超声波加湿器是一种新型的加湿设备,它是利用高频超声波振动把水激发雾化为1-5微米的超细微粒,不用二次蒸发就能同空气融为一体,从而达到调节空间湿度     

技术鉴定

陕西省纺织科学研究所继“旋流蒸汽加湿器”研制成功后，最近又引进国外先进技术，在总结多年从事空调加湿方面的技术经验的基础上，又制成空气加湿器。这种新型加湿设备以其优良的性能和特点，可满足不同类型的生产场所的需要，广泛适用于纺织、印刷等多种行业，可与国外同类进口加湿设备相媲美。这种加湿器的性能特点，一是采用先进设计原理，它的加湿在压缩空气的帮助下将水雾化，确保纺织企业储棉室湿度分布均匀，防止悬浮尘物的沉积，以高可靠性能提供绝对无水滴连续加湿。二是操作稳定且简捷方便。由于加湿器的喷嘴选用优质不锈钢，按…     

基于SHT21传感器的智能加湿器设计

针对传统加湿器人工操作频繁、欠缺智能化的缺点,设计了一种以SHT21温湿度传感器为核心的智能加湿系统。系统由湿度采集、中央控制、显示输出和加湿控制4个部分组成,利用89C51单片机对SHT21采集的数据进行处理,系统依据处理后的数据对加湿过程进行控制,同时把数据反馈给显示装置进行可视化输出。测试结果表明,加湿器系统能及时、准确的测量环境温湿度数据,并根据系统预设值,控制加湿器正常工作,实现加湿器智能湿度控制的目的。     

加湿器 不仅仅加湿

加湿器的功能主要有,调节和增加室内湿度,预防疾病,消除静电,养颜护肤,养生保健,调节室内温度。 不过加湿器不仅能加湿,智慧的     

马水桔常温臭氧加湿贮藏保鲜研究

采用超声波加湿及臭氧气体处理,研究马水桔果实的常温贮藏保鲜效果.结果表明:在常温(13.8～25.7℃)下经过45 d的贮藏后,超声波加湿(相对湿度80%～85%)、臭氧(浓度5～20 mg/m3)及不套袋处理(A)的马水桔病烂率最低,主要营养成分损失及乙醇含量最少,果皮平滑、色泽金黄油亮,果肉清甜爽口、无异味,综合贮藏保鲜效果最好.     

JS:新型喷雾加湿器

英国JS加湿器公司推出一新型挂壁式喷雾加湿器,加湿最大可至1000m^2纺织加工区。这个带有增雾效应的设备利用低能耗的转盘技术每小时能喷6．5L的水,耗电仅230W／h（图1）。     

粮食调质中加湿器的选择

在粮食加工以前经过适当的调质处理可以确保粮食的物理性质和工艺品质。要在短时间内达到较好的增湿粮食的效果，达到最佳的增湿效应和经济效益，加湿器的选择是很重要的。介绍了湿膜加湿与常见的干蒸汽加湿、电加湿等方法，并进行对比分析，说明湿膜加湿器在粮食调质中的可行性。     

中国制浆造纸工业研究所研制成功加湿器用纸

家庭用加湿器分为超声波加湿器和纸芯加湿器等。纸芯加湿器的技术原理是将水喷淋到纸芯上，然后利用吹风机产生的空气流把水蒸气带入到室内，以增加空气的湿度。与超声波加湿器相比，纸芯加湿器中的纸芯可以吸收水中的无机盐离子，不会在环境中产生白粉污染，更能满足市场需求，因此发展较快。中国制浆造纸工业研究所根据市场需求，研制成功了这种加湿器用纸。该纸的生产工艺是用高湿强原纸，经改性高分子树脂处理后，使成纸的各项技术性能满足加湿器用纸的要求。原纸的主要指标：定量：115g／m2厚度：0.28mm紧度：0.41g／cm3抗张强度：5.1k…     

BTJS-IS型高压喷雾系统在纺织厂的应用

探讨高压喷雾系统在纺织厂的应用效果。介绍了高压喷雾系统的原理,对比分析了在清棉车间和剑杆织机车间安装BTJS-IS型高压喷雾系统前后加湿情况,并与空调室加湿的效果及运行成本进行了对比。结果表明:高压喷雾系统加湿的稳定性比空调室差,但其雾化效果好,加湿能力强,成本低,安装使用方便。认为:高压喷雾系统更适合相对湿度要求较高和需要进行改造的生产车间。     

The role of smart packaging system in food supply chain

Food supply chain is a rapidly growing integrated sector and covers all the aspects from farm to fork, including manufacturing, packaging, distribution, storing, as well as further processing or cooking for consumption. Along this chain, smart packaging could impact the quality, safety, and sustainability of food. Packaging systems have evolved to be smarter with integration of emerging electronics and wireless communication and cloud data solutions. Although there are many factors causing the loss and waste issues for foods throughout the whole supply chain of food and there have been several articles showing the recent advances and breakthroughs in developing smart packaging systems, this review integrates these conceptual frameworks and technological applications and focuses on how innovative smart packaging solutions are beneficial to the overall quality and safety of food supply by enhancing product traceability and reducing the amount of food loss and waste. We start by introducing the concept of the management for the integrated food supply chain, which is critical in tactical and operational components that can enhance product traceability within the entire chain. Then we highlight the impact of smart packaging in reducing food loss and waste. We summarize the basic information of the common printing techniques for smart packaging system (sensor and indicator). Then, we discuss the potential challenges in the manufacturing and deployment of smart packaging systems, as well as their cost-related drawbacks and further steps in food supply chain.     

Agri-food loss and waste management: Win-win strategies for edible discarded fruits and vegetables sustainable reuse

In the world, a large amount of food is lost or becomes waste along the agri-food supply chain. Circular Economy models in the agri-food systems can reduce the amount of food loss and waste generated in the agri-food supply chain by using them as a new resource. In the case of fruits and vegetables, loss and waste account for 45% in the whole supply chain, being processing stage responsible of up to 18% of losses. A Systematic Literature Review (SLR) has been carried out to investigate the most effective sustainable strategies aiming to reuse the food losses in the fruits and vegetables industry. Four main research areas emerged from the SLR: reuse for human consumption, animal feeding, recovery for matter-energy use, and integration into new business models. A sustainable assessment framework is proposed to compare the different strategies. Among these, the human consumption area includes more sustainable strategies, classified according to four classes (i.e., environment, business, ICT, and consumer behavior). They have been analysed to identify the existing knowledge gaps and open issues. The results show new scientific perspectives and open research opportunities.     

糙米调质前后大米食用品质的研究

本文以超声波雾化方式对低水分粳型糙米进行调质，探讨调质对大米食用品质的变化影响。研究结果表明，采用碱性水对糙米调质后大米的食用品质得到一定的改善，大米淀粉的初始糊化温度有所降低，米汤的pH值有所提高，米饭的黏度／硬度比提高了8．8％，米饭的感官评分比未调质的样品上升了5．4％。另一方面，米糠的游离脂肪酸值也发生了较大的变化，使用碱性水调质的米糠比未调质米糠游离脂肪酸值降低23．5％，一定程度上抑制了米糠的酸败，有利于米糠的保鲜和综合利用。     

Humidification of unwrapped chilled meat on retail display using an ultrasonic fogging system

The effects of an ultrasonic humidification system on unwrapped meat in a chilled retail display cabinet were assessed. Humidification raised the relative humidity of the cabinet air from a mean of 76.7% to just below saturation at 98.8%. This reduced the mean evaporative weight loss from whole samples of meat after 14 h from 1.68% to 0.62% of their initial weight. The rate of deterioration in the appearance of the meat due to dehydration was reduced to the extent that while the unhumidified trial was terminated after 14 h because all samples were judged to be unacceptable, the humidified trial was continued for 24 h without any major changes in appearance.

Levels of presumptive pseudomonas bacteria were relatively high in water samples taken from the humidification system and defrost water during the humidified trial, but Legionella spp. were not isolated. Significant increases in the numbers of bacteria on the meat during either trial were only found in one case, that of humidified minced beef. However, some of the samples had high counts even before display, and this may have masked any effect due to humidification. Differences in levels of air-borne contamination were small and inconsistent.

Air temperatures were raised by humidification by between 1 and 2 °C and this was reflected in similarly raised product temperatures. Temperatures of air leaving the evaporator indicated that this was due to icing of the evaporator in the periods leading up to defrosts.     

Humidification of unwrapped chilled meat on retail display using an ultrasonic fogging system

The effects of an ultrasonic humidification system on unwrapped meat in a chilled retail display cabinet were assessed. Humidification raised the relative humidity of the cabinet air from a mean of 76.7% to just below saturation at 98.8%. This reduced the mean evaporative weight loss from whole samples of meat after 14 h from 1.68% to 0.62% of their initial weight. The rate of deterioration in the appearance of the meat due to dehydration was reduced to the extent that while the unhumidified trial was terminated after 14 h because all samples were judged to be unacceptable, the humidified trial was continued for 24 h without any major changes in appearance.Levels of presumptive pseudomonas bacteria were relatively high in water samples taken from the humidification system and defrost water during the humidified trial, but Legionella spp. were not isolated. Significant increases in the numbers of bacteria on the meat during either trial were only found in one case, that of humidified minced beef. However, some of the samples had high counts even before display, and this may have masked any effect due to humidification. Differences in levels of air-borne contamination were small and inconsistent.Air temperatures were raised by humidification by between 1 and 2 °C and this was reflected in similarly raised product temperatures. Temperatures of air leaving the evaporator indicated that this was due to icing of the evaporator in the periods leading up to defrosts.     

Reduction of cyanide content of bitter almond and its oil using different treatments

To reduce the cyanide content of bitter almond oil, four treatments were investigated. The optimal parameters were obtained, under which loss of cyanide of 79.4%, 87.2%, 98.3% and 98.4% were achieved for baking, microwave, water boiling and ultrasonic treatment, respectively. The effects of treatments on the physicochemical properties of bitter almond oil showed no significant differences. All treatments could reduce the cyanide content in bitter almond oil, and ultrasonic treatment was the most optimal treatment. The loss of cyanide was 98.4% when the ultrasonic power was 700 W for 50 min of treatment. Ultrasonic power and time had remarkable effect on the reduction of cyanide content. The proposed treatments could be applied to reduce the cyanide content in bitter almond oil.     

我国食品物流的现代化进程及展望

<正> 中国食品工业是我国第一大支柱产业,是一个充满激情和希望的行业和关系到国计民生的产业。其开放最早,市场化程度最高。随着食品工业的持续发展,食品行业对物流的需求将会越来越大。数据显示,我国各类食品的年产量达10亿吨,占世界食品总量的15%,其中肉类、水果、水产类等产量均占世界第一。但是,目前我国的食品工业产成品每年在运输和储存方面的损失却高达数百亿元人民币。据统计,仅仅由于冷链食品在运输过程中的损耗,整个物流费用就占到易腐食品成本的70%。究其原因,问题大多数出在物流供应链环节上。随着国民经济的     

Greenhouse gas emissions from milk production and consumption in the United States: A cradle-to-grave life cycle assessment circa 2008

This article presents a cradle-to-grave analysis of the United States fluid milk supply chain greenhouse gas (GHG) emissions that are accounted from fertilizer production through consumption and disposal of milk packaging. Crop production and on-farm GHG emissions were evaluated using public data and 536 farm operation surveys. Milk processing data were collected from 50 dairy plants nationwide. Retail and consumer GHG emissions were estimated from primary data, design estimates, and publicly available data. Total GHG emissions, based primarily on 2007 to 2008 data, were 2.05 (90% confidence limits: 1.77–2.4) kg CO₂e per kg milk consumed, which accounted for loss of 12% at retail and an additional 20% loss at consumption. A complementary analysis showed the entire dairy sector contributes approximately 1.9% of US GHG emissions. While the largest GHG contributors are feed production, enteric methane, and manure management; there are opportunities to reduce impacts throughout the supply chain.