分布式筒子纱包装与码垛控制系统开发

介绍一种筒子纱自动包装与码垛控制系统的硬件与软件设计及应用效果。阐述了该系统包括上位机、包装单元控制器及码垛单元控制器的设计情况,其中,上位机采用运行Windows操作系统的工控板,包装单元控制器采用PCM-3362单板工业计算机,码垛单元控制器采用EM9170工控板,系统应用软件使用C++语言编写,基于TCP/IP通讯协议制定了应用层协议。认为:该系统能够良好地控制筒子纱自动包装单元与自动码垛单元工作。     

基于机器视觉的筒子纱密度在线检测系统

为提高筒子纱密度检测自动化程度,解决传统筒子纱密度测量方法效率低、操作复杂等问题,设计了一种基于机器视觉的筒子纱密度在线检测系统。该系统由质量传感器、光电传感器、蓝色面光源、工业摄像机、传送装置和工控机组成。研究了筒子纱图像校正算法,根据透视投影理论建立了筒子纱校正模型,还原了筒子纱上下边界的直线特性,得到了理想的筒子纱侧面图像,用积分法得到筒子纱的精确体积。150个筒子纱密度检测结果表明:通过像素当量折算出筒子纱实际最大直径和体积参数,再结合高精度质量传感器的数据,最终可计算出筒子纱密度,基于机器视觉的筒子纱密度在线检测系统的检测精度和稳定性能可满足生产要求。     

筒子纱包装自动配重方法研究

针对筒子纱依靠人工配重包装,工作效率和自动化程度低,配重误差大,无法满足国内筒子纱生产企业售纱时对每个筒子纱包装袋总质量一致性要求的现状,提出了一种筒子纱包装流水线在线动态称重自动配重方案。根据筒子纱打包原理及筒子纱包装袋总质量误差控制的要求,设计了筒子纱全自动流水式动态输送打包流程,研究了基于储纱立体库的纱筒质量自动配重方法,重点阐述了立体库储纱的基本工作原理、纱筒动态输送过程中包装袋质量自动配比的目的、原理和方案。通过仿真计算分析得知,采用区间分布及质量配比的筒子纱自动配重方法效果良好,自动配重包装系统设计方案合理可行。     

筒子纱数字化自动染色成套技术与装备研究

阐述了筒子纱数字化自动染色工艺技术的开发、筒子纱数字化自动染色成套装备的研制以及筒子纱数字化染色生产全过程中央控制系统的研发,并在上述3个方面的研究基础上,建立起筒子纱数字化自动染色生产线。并将其主要技术参数及先进性与国内外同类技术产品进行了对比。结果表明,采用筒子纱数字化自动染色成套技术与装备达到了筒子纱染色高质高效、节能减排生产;筒子纱数字化自动染色生产线实现了筒子纱染色从原纱到成品的全过程数字化自动生产、筒子纱数字化染色车间现场无人化操作,推动了纺织行业数字化、自动化、智能化、清洁化的技术进步。     

筒子纱姿态检测与翻转系统的研制

根据筒子纱的包装工艺要求,提出了一种基于定时器的光电检测方法,用于对筒子纱的大、小头姿态进行检测,在筒子纱姿态检测结果的基础上设计了一种筒子纱翻转结构,可以实现对筒子纱大、小头姿态的调整。基于筒子纱翻转的动作流程,利用西门子S7-300系列PLC的STEP7编程软件,使用顺序功能图对翻转系统的控制程序进行分析与开发。经过对筒子纱翻转机构的运动过程进行仿真分析及对整个系统的生产调试,设计的翻转系统的动作是满足要求的,具有较好的应用前景。     

筒子纱染色粉状染料自动配送系统新进展

粉状染料的配送精度是直接影响印染产品质量的重要因素。针对筒子纱染色过程中传统人工配料精度低、效率低、能耗高的问题,通过分析对比国内外典型的筒子纱染色粉状染料自动配送系统,综述了自动配送系统具有配送精度、生产效率及信息化管理水平高等特点,并论述了自动配送系统技术将取代传统的人工配料工艺是印染行业发展的必然趋势。     

圆锥形筒子纱自动包装生产线的设计

为了实现筒子纱的自动包装,减轻工人的劳动强度,详细分析了圆锥形筒子纱自动包装生产线的功能要求与工艺流程。根据筒子纱实际生产条件,设计线速度为1包/min、能对筒子纱大小头识别与翻转、热塑封切、自动送袋、装袋、封袋口、称重的筒子纱自动包装生产线,具有较好的应用前景。     

基于机器视觉的筒子纱缺陷在线检测系统

为提高筒子纱检测过程的自动化程度,设计了一种基于机器视觉的筒子纱缺陷在线检测系统。该系统由2个工业相机、条形LED光源、对照式光电开关和计算机组成。首先,相机与同步光源分时采集筒子纱顶面和侧面过曝模式及正常模式图像。然后通过对顶面过曝图像自适应分割来定位筒子纱中心。其次,通过极坐标变换展开顶面正常图像。最后,在顶面展开图中,分别利用垂直方向边缘分布的投影特征、纹理及强度一致性、局部方向直方图纹理识别菊花芯、多源纱和网纱缺陷;在筒子纱侧面图中,通过投影法快速确定边界位置,并通过轮廓拟合程度识别多层台缺陷。结果表明,该系统可实时识别多层台、网纱、菊花芯、多源纱等筒子纱缺陷,具有较好的检测效果。     

筒子纱染色的烘干

筒子纱染色的烘干内蒙古青鸟毛纺织有限公司张王景烘干是筒子纱成为成品纱的最后一道加工工序。它的地位与筒子纱的准备、染色一样重要。这一工序需要解决筒子纱里、中、外色差问题，筒子纱的断裂强度、断裂伸长率下降问题，当然也要解决本工序导致的筒子纱里、中、外湿度...     

密封式筒子纱储存库

密封式筒子纱储存库戚俊彦（陕西恒祥纺织机电责任有限公司）密封式筒子纱储存库为国内外首创，可储存棉、化纤、丝、毛、麻各种半成品、成品筒子纱。为纺织行业质量创优、现场管理提供有利条件。１筒子纱的储存现在国内外纺织行业对筒子纱的储存方法有以下几种：（１）筒...     

Volatile compounds in pressed ewes' milk cheese with saffron spice (Crocus sativus L.)

Saffron spice has been successfully used as an ingredient in dairy products as a means of diversification. The objective of this work was to determine the influence of saffron on the volatiles' profile of a pressed ewes' milk cheese. This was performed by means of a modern extraction technique based on headspace sorptive extraction. Results showed that safranal was the only volatile that could be identified and quantified from saffron spice. Most volatile compounds were present in all cheeses but at different concentrations. Differences between control and saffron cheeses were observed, but as ripening time increased, these differences were less evident.     

Fatty acid profiling of bovine milk and cheese from six European areas by GC‐FID and GC‐MS

The fatty acid (FA) composition of milk from six European areas, as well as the alteration in the FA profile during cheese production, was studied using both a targeted GC‐FID and an untargeted GC‐MS approach. By applying principal component, partial least square discriminant and chemical similarity enrichment analysis, a discrimination of the geographical areas could be achieved highlighting important FA classes such as odd‐ and branched‐chain FAs for the differentiation. The FA profile remained constant during cheese production, and aroma compounds have been identified as biomarkers for the ripening methods used, namely foil and smear ripening.     

Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region,Brazil

The microbiota of the Brazilian Minas artisanal cheese, made from raw milk, is not well known and may include probiotic bacteria. This study aimed to assess the in vitro and in vivo probiotic properties of the lactic acid bacteria isolated from these cheeses. Thirty‐six samples of the Lactobacillus/Pediococcus group were selected for in vitro investigation. Pediococcus acidilactici (PA2) and Lactobacillus plantarum (LP4) showed the best results and were tested for their ability to protect Salmonella Typhimurium orally infected mice. LP4 showed better probiotic potential than PA2 and allowed higher values of weight gain (P < 0.05). Thus, Lb. plantarumLP4 may have potential use as a probiotic in foods after future technological screening.     

Influence of storage,brine concentration and in‐container heat treatment on the stability of white brined Nabulsi cheese

Microbial levels were significantly (P < 0.05) affected by the temperature‐time treatments used during in‐container heat treatment of the curd, brine concentration and storage duration. A heat treatment of 115 °C × 2 min, in the absence of NaCl, was sufficient to eliminate Mesophilic micro‐organisms, Coliforms, Staphylococcus aureus and Yeast and Moulds for the duration of 1 year of storage. Sensory scores for colour, appearance and texture increased significantly (P < 0.05) with the increase in the NaCl in brine concentration regardless of the temperature‐time treatment.     

Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese

The aim of this study was to evaluate the influence of five different manufacturers and two ripening periods on the proteolysis and lipolysis patterns of Murcia al Vino goat cheese. The manufacturers significantly affected the water activity (a_w), pH, dry matter and fat content, several nitrogen fractions: water soluble nitrogen (WSN), trichloroacetic acid (12% w/v) soluble nitrogen (TCASN) and phosphotungstic acid (5% w/v) soluble nitrogen (PTASN); also the free amino acid (FAA) and free fatty acid (FFA) contents, with the exception of C_4:0, C_16:0 and C_18:0. Different ripening periods significantly affected the dry matter content, WSN and PTASN and all FAA, except serine.     

Impact of physiological state of starter culture on ripening and flavour development of Swiss–Dutch‐type cheese

The changes in the physiological state and metabolism of starter culture in 15kg Swiss–Dutch‐type cheese blocks during two‐stage ripening were studied. The analyses were performed on samples from three layers of cheese between the rind and the core. Cell membrane integrity, intracellular esterase activity and bacteria culturability were chosen as physiological state indicators. Cheese flavour development was determined by static headspace gas chromatography. During warm room ripening, the number of cells with intact cell membranes and displaying intracellular esterase activity increased. Lactic acid bacteria underwent resuscitation and regained their culturability. A lack of homogeneity within the cheese was noticed in relation to bacterial activity and the volatiles concentration.     

Cheese technology

Cheese is a highly nutritious food with many diverse flavours and textures. It can be used as a snack or as part of a dish or prepackaged convenience food. The diversity of cheese is due to an increasing knowledge of the technology of cheesemaking, and the biochemistry and microbiology of cheese ripening. Professor Pat Fox's research career over the past 40 years has contributed to our understanding of cheese technology, biochemistry and microbiology. This paper highlights Pat Fox's contributions in the area of cheese technology.     

The effect of humidity controlled environment on Stilton cheese

The aim of this study was to analyse the effects of different relative humidity levels on the maturation and eventual quality of blue Stilton cheese. Cheese samples from the same vat were subjected to different humidity conditions in order to assess effects on the moisture and weight of the cheeses. Analysis showed that exposure to a higher level of humidity during the maturation period had an effect on the moisture levels of the cheese throughout this stage and also had an effect on the overall weight loss of the cheese. It was concluded that increasing the relative humidity of the maturation environment from 70% to 85% would reduce the variation in moisture and weight of the cheese as well as increasing the yield by reducing the weight lost from moisture evaporation (termed ‘the angels share').     

The effect of concentration of chymosin on the yield and sensory properties of camel cheese and on its microbiological quality

The transformation of camel milk into soft cheese by using chymosin and yoghurt starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus) was investigated. The cheese yield and sensory properties were related to the concentration of chymosin. A yield of 16.74 g/100 mL of milk was obtained with a chymosin concentration of 1.7 mL/L of milk. The cheeses obtained with concentrations ranging between 1.0 mL and 2.9 mL of chymosin/L of milk scored highly regarding their sensory properties and had an acceptable microbiological quality. This study demonstrated that cheesemaking from camel milk can be made successfully providing that the appropriate chymosin concentration is used; and that 1.7 mL of chymosin/L of milk was optimal.     

Effects of freezing and frozen storage on the microstructure and texture of ewe's milk cheese

Semi-hard ewe's milk cheeses, frozen immediately after manufacture either slowly at –35 °C or rapidly at –80 °C and stored at –20 °C for 4 months were studied for microstructural and textural characteristics during subsequent ripening. Two control groups were used to establish the effect of freezing: the fresh unfrozen cheese and cheese thawed immediately after freezing. Freezing proper did not result in any marked changes in the textural parameters of the cheeses, but considerable changes were found in slowly frozen cheeses after 4 months of frozen storage. Shear strength values were lower in all frozen and stored cheeses, particularly in cheese samples frozen slowly compared to those in the unfrozen control batch. This parameter and firmness values were significantly lower in both slowly and rapidly frozen cheeses at the completion of ripening. Ripening tended to offset differences in elasticity, noticeable in the cheeses during the first 30 days of ripening. Light microscopy and electron microscopy revealed small cracks and ruptures in the cheeses which could not be observed by the naked eye. More extensive damage to the cheese microstructure was found in slowly frozen cheese samples stored frozen for 4 months.