棉织工艺计算机辅助设计系统

介绍了应用Ｖｉｓｕａｌ ＦｏｘＰｒｏ５．０软件研究开发的棉织工艺计算机辅助设计系统，该系统的研制为进一步加强计算机在纺织企业的应用，提高企业的工艺设计和管理水平具有积极的意义。     

圆筒型内循环式粮食干燥机多媒体信息管理系统的开发

文章简要阐述了建立圆筒型内循环式粮食干燥机信息系统的必要性。在收集圆筒型内循环式粮食干燥机产品数据的基础上,设计了产品数据库结构,运用ＶｉｓｕａｌＢａｓｉｃ和Ａｃｃｅｓｓ 开发了此类干燥的多媒体信息管理系统。运行结果表明,系统能够有效寿命设计人员提高干燥机设计了能力。     

专家系统在粉路设计中的应用

探讨了将专家系统技术应用于粉路设计中的原理和方法，建立了一个智能化粉路计算机辅助设计专家系统，并在微机上得以实现，该系统以中文Ｗｉｎｄｏｗｓ３．２和中文之星２．０为开发平台，ＶｉｓｕａｌＢａｓｉｃ３．０为编程语言，以菜单方式进行人机对话，它可以完成粉路的总体初步设计。     

巴斯夫公司推出新一代高性能分散染料

Ｄｉｓｐｅｒｓｏｌ深红ＳＦ,是巴斯夫公司为满足功能性聚酯纤维包括微纤维纺织品印染而开发成功的。其苯并二呋喃酮化学组份和性质使之具有高水平湿牢度,但是原来只能提供红色染料。现在,巴斯夫的化学家们已在所有色泽领域都开发出符合高性能要求的新染料。Ｄｉｓｐｅｒｓｏｌ深红ＳＦ是一只通用的中等红色染料,完全符合ＯＫＯ－Ｔｅｘ１００标准,达到现代工艺的水洗和耐汗渍牢度,用于连续染色和印花,同巴斯夫的ＸＦ和ＳＦ系列分散染料完全相容,其成本低,效益高。巴斯夫同时扩充了ＤｉｓｐｅｒｓｏｌＣ－ＶＳ系列染料,三只新产品…     

我国毛针织品外观疵点国家标准通过审定

我国毛针织品外观疵点国家标准通过审定ＡＮａｔｉｏｎａｌＳｔａｎｄａｒｄｏｎＶｉｓｕａｌＤｅｆｅｃｔｓｏｆＷｏｏｌＫｎｉｔｗｅａｒｓｏｏｎｂｅｉｎＥｆｆｅｃｔ我国第一套“毛针织品外观疵点国家标准样品（样照）”于今年元月在南通通过了专家审定。该套标准样照...     

AFis仪与HVI900仪测试性能比较分析

ＡＦｉｓ纤维测试仪和ＨＶＩ９００全自动高容量纤维性能测试仪是目前纺织行业用来取代传统检验方法的先进仪器，文章对ＡＦｉｓ仪和ＨＶＩ９００仪在测试纤维性能的异同点做了详实的比较，并介绍了如何对纺纱半制品质量控制和对棉纱物理指标进行预测，为更好地发挥仪器的性能优势提供借鉴。     

国内粘胶纤维的产品开发

国内粘胶纤维的产品开发ＮｅｗｌｙＤｅｖｅｌｏｐｅｄＶａｒｉｅｔｉｅｓｏｆＶｉｓｃｏｓｅＦｉｂｅｒｓｉｎＴｈｉｓＣｏｕｎｔｒｙ￥／／我国国内粘胶纤维产品，长丝方面多数厂家生产１２０ｄ长丝，只有少数厂家生产１００ｄ和７５ｄ长丝，单丝纤度大都在４ｄ以上。目...     

全自动织物质量检验系统

全自动织物质量检验系统ＴｈｅＩ－ＴｅｘＳｙｓｔｅｍＡｕｔｏｍａｔｅｓＦａｂｒｉｃＩｎｓｐｅｃｔｉｏｎＥｌｂｉｔＶｉｓｉｏｎＳｙｓｔｅｍ公司（ＥＶＳ）是专门研究电子防护、医疗诊断摄象和为商业和工业应用服务的以色列最大的电子技术公司之一。ＥＶＳ开发了Ｉ－...     

电脑自动横机的结构和进展

一、电脑横机发展简况横机是平型纬编针织机 ,它是羊毛、羊绒衫织物生产的主要机种。横机发展史可追溯到 19世纪中叶 ,到了 2 0世纪初 ,机械式控制的技术得到了肯定。电子技术在横机上的应用开始于 2 0世纪 70年代初。第一台电子控制的横机 ,如德国ＳＴＯＬＬ公司的ＡＶＮ和ＤＳＴＲ机型 ,是在 1975年意大利米兰的ＩＴＭＡ国际纺织机械展览会中首先展出。四年后 ,ＳＴＯＬＬ公司展出了第一台电脑横机 (ＣＮＣＡ - 3)和世界上第一个花型准备系统 [ＶＤＵ (ＶｉｓｕａｌＤｉｓｐｌａｙＵｎｉｔ) ]。经过 2 0多年的研制和发展 ,不仅原来复杂的…     

染整机械的先锋──香港立信染整机械有限公司参观侧记

染整机械的先锋──香港立信染整机械有限公司参观侧记ＡＰｉｏｎｅｅｒｉｎＤｙｅ－ＦｉｎｉｓｈｉｎｇＥｑｕｉｐｍｅｎｔＭｆｇ．－ＡＶｉｓｉｔｔｏＦｏｎｇ＇ｓＨｅａｄｑｕａｒｔｅｒｓｉｎＨｏｎｇＫｏｎｇ￥／／立信，对于绝大多数国内纺织企事业来说并不陌生，在...     

大枣香醋的研制

本文以新郑大枣为原料,用大枣白兰地调整枣汁酒精度,直接进行醋酸发酵制得大枣香醋。制品风味纯正,并带有浓郁的枣香味,是一种营养价值很高的保健型香醋。     

Date and Date Processing: A Review

Date fruit is an important product in the world and plays a significant role in the economic and political life in date growing regions. Date palm (Phoenix dactylifera L.) is a monocotyledon plant that goes through the stages of hababauk, kimri, khalal, rutab, and tamer during ripening. The main constituents of date include water, sugar, protein, fat, pectin, ash, crude fiber, and polyphenols. Processing of date includes cleaning, grading, heat treatment, drying, fumigation, irradiation, moistening, pitting, pasteurization, coating, and packaging. Date palm products include semi-finished and ready-to-use date products, derived products from date such as date juice, date syrup, date spread, liquid date sugar, “Tarooneh” arrack, and sago. Fermented products from date include alcohol, wine, organic acids, and single cell protein. Date by-products containing date pit and presscake can be used in producing alcohol and animal feed. As date pit contains dietary fiber and phenolic compounds, it can be used in functional foods. The aim of the present study is to collect comprehensive information about date fruit and date processing.     

枣汁浸提方法及其对枣酒品质影响的研究

研究了热水浸提、果胶酶酶解浸提对红枣汁浸提效果的影响,及对枣汁发酵酒的影响。结果表明,热水浸提最佳条件是:浸提时间5h,加水量为枣肉质量的5倍,浸提液发酵酒颜色为棕红色,有枣香味,但苦味较重;酶解浸提最佳条件是:浸提温度为50℃,浸提时间4h,加水量为枣肉质量的5倍,酶用量0.2%,浸提液含糖量较高,所得枣酒呈枣红色,枣香浓郁,感官质量优于热水浸提的枣酒。     

枣汁浸提方法比较及对枣酒品质的影响

比较了热水浸提、果胶酶酶解浸提和微波浸提法对红枣浸提的差异．及对枣汁发酵酒的影响。结果表明，90℃热水浸提，浸提液发酵酒颜色呈枣红色，杂油醇含量最高，有浓郁枣香，但苦昧重；果胶酶酶解浸提。浸提液还原糖含量最高，利于发酵，但发酵酒的甲醇含量过高；微波强化浸提，浸提时间和发酵时间最短，所得枣酒的乙酸乙酯含量最高，且有特殊香味。（孙悟）     

Effect of policies directed at youth access to smoking: results from the SimSmoke computer simulation model

OBJECTIVES: To develop a simulation model to predict the effects of youth access policies on retail compliance, smoking rates, and smoking attributable deaths. METHODS: A model of youth access policies is developed based on empirical research and a theory of perceived risk. The model incorporates substitution into other sources as retail sales are restricted, and is used to project the number of smokers and smoking related deaths. Various policies to limit youth access to cigarettes are evaluated, and we explore how efficient policies may be developed. RESULTS: The model predicts that a well designed and comprehensive policy that includes sufficient compliance checks, penalties, and community involvement has the potential to reduce the number of young smokers. Because smoking related deaths occur later in life, the effects on health are largely delayed. CONCLUSIONS: A well designed youth access policy has the ability to affect youth smoking rates in the short term, and will lead to savings in lives in future years. The ability of retail oriented policies to reduce youth smoking, however, is limited. Other tobacco control policies, including those directed at non-retail sources of cigarettes, are also needed.     

Applications and Perceptions of Date Labeling of Food

Open dating of food products has been practiced for decades, and has been key to achieving stock rotation at retail and providing information to consumers. The open date provides a simple communication tool, which may be based on product quality and/or food safety as determined by the manufacturer or retailer. Date marking is generally open but it can be closed (code intended for managing product at retail, and for recall and traceability), and the terminology and applications vary widely around the world. The variation in date labeling terms and uses contributes to substantial misunderstanding by industry and consumers and leads to significant unnecessary food loss and waste, misapplication of limited resources, unnecessary financial burden for the consumer and the food industry, and may also lead to potential food safety risk in regards to perishable foods. A “use by” or similar date cannot be relied on to indicate or guarantee food safety because absolute temperature control of food products throughout the food supply chain cannot be assured. This paper provides an introduction to the issue of food product date labeling and addresses its history in the United States, different terms used and various practices, U.S. and international frameworks, quality compared with safety, adverse impacts of misconceptions about date labeling, and advantages of technological innovations. Collaboration to develop a simple workable solution to address the challenges faced by stakeholders would have tremendous benefit. Conclusions include a call to action to move toward uniformity in date labeling, thereby decreasing confusion among stakeholders and reducing food waste.     

Effect of gum tragacanth on rheological and physical properties of a flavored milk drink made with date syrup

Date syrup as a nutritional additive and safe alternative to added sugar is one of the best choices for milk flavoring. In this study, a flavored milk beverage was formulated using date syrup for flavoring the product and gum tragacanth to obtain an acceptable mouth feel. Steady shear and dynamic oscillatory rheological properties of the samples contained 3 concentrations (0, 0.1, 0.2, and 0.3%, wt/wt) of 2 types of gum tragacanth (Astragalus gossypinus and Astragalus rahensis) which at 3°C, were studied. Particle size distribution and colorimetric assays were determined by laser diffractometry and using reflection spectrometer, respectively. Sensory analysis was performed with 25 semitrained panelists, using a 5-point hedonic scale. The results showed that viscoelastic properties, flow behavior parameters, particle size, and color parameters (L^*, a^*, and b^*, where L^* represents lightness, a^* represents the redness/greenness quality of the color, and b^* represents the yellowness and blueness quality of the colors) were significantly affected by the concentration of the gum tragacanth and the severity of this effect was influenced by the type of gum. The use of appropriate type and concentration of gum tragacanth in date milk formulation can improve the texture and mouth feel by affecting on particle size and the flow behavior of this product.     

现场总线通信协议分析及现场总线技术应用

介绍了常用现场总线Profibus、DeviceNet和ControlNet的通信协议、其数据链路层的介质访问控制方法,以及源/目的地和发布者/接收者的通信模式,并对3种现场总线技术在烟草行业的应用及其发展方向进行了论述。     

办公自动化系统中权限模型的设计

针对办公自动化(OA)系统中大部分的应用需要灵活的权限控制,而现有的自主访问控制(DAC)、强制访问控制(MAC)及基于角色访问控制(RBAC)等访问控制方法难以解决OA系统中的权限控制问题,提出了一种新的权限控制模型.该模型将权限控制分成两层,采用RBAC配合数据分组法与基于读者/作者的存取控制方法,达到OA系统中的权限控制要求.     

大红枣甜酒发酵工艺的探讨

以大红枣为原料进行大红枣甜酒发酵工艺实验.实验采用发酵温度20℃,酒用酵母菌接种量为0.3g/L,SO2添加量为90mg/L,并用0.08％土进行澄清.成品酒酒精度12％vol,总糖含量56g/L,成品呈枣红色、澄清透明,枣香浓郁,风味独特,具有大红枣甜酒的典型风格.