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Thermolite纤维在针织上的应用及产品开发 总被引:1,自引:0,他引:1
介绍了Thermolite纤维的保暖性,用其在电脑横机上编织了罗纹、畦编、空气层结构的织物,分别对织物进行了煮练、染色和柔软整理,并对处理后的织物进行了保暖和起毛起球性能的测试,初步探讨了不同组织、不同纱线、染色和后整理工艺对其保暖性能的影响,对进一步的研究和生产提出了建议。 相似文献
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立式静态固态发酵罐的研制 总被引:1,自引:0,他引:1
介绍了一种新型立式静态固态物料发酵罐的结构特点及工作原理,对灭菌、接种、通气等关键生产工序进行了探讨。经多批次纤维素酶的培养试验,结果表明,立式静态固态物料发酵罐实现了产生蒸气,直接对固态物料进行蒸气灭菌、冷却、接种、发酵、无菌空气的供给,杜绝杂菌污染,降低了设备造价,提高了性价比,提高了产品的产量和质量。 相似文献
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本文根据机械工业部确定的包装食品机械发展重点的要求,对如何开发方便馄饨生产线进行了科研、市场调查,并从生产设备的性能、规格、价格、市场等方面对国内外部分生产厂家的基本情况进行了分析,根据国内用户对厂家的意见及要求,结合我国国情,对开发方便馄饨生产线提出了具体建议。 相似文献
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主要对平纹、斜纹和缎纹组织丝织物的一些常见疵点,如档疵、缺纬、缺经、重纬、油污等进行了智能化判别。先用SONY数码相机在黑色的背景下对疵点进行了拍照得到了图像数据,然后用一系列图像预处理法,如直方图处理变换增加了织物图像的对比度、用计算得到的阈值对织物进行了二值化处理、滤波方法消除二值化处理后图像噪声等,从织物纹理分离出疵点部分,得到了可以分析的织物疵点图像。用灰度统计法对预处理得到的织物疵点图像进行了分析,得到了织物各疵点基本特征值信息。织物疵点智能化判别是用BP神经网络进行的,首先对BP神经网络进行了训练,然后将灰度统计法得到的疵点特征值信息输入到BP神经网络,对疵点进行了分类。 相似文献
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阐述了白酒制造业的生产环境对钢筋混凝土构件的物理化学综合作用、造成混凝土酥松剥落、钢筋锈蚀的现象,进行了调查分析,并对其成因及防护措施进行了阐述。提出了几条针对性建议,燕指出在设计,施工中,对该现状应引起足够重视,并采取相应对策。 相似文献
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本试验采用SDP-45小型单螺杆膨化机,对用豆粕提取组织蛋白进行了试验研究,经试验证明,采用的工艺路线是可行的,并对机筒温度、螺杆转速、物料的含水率对产品组织化质量的影响进行了分析,找出了最佳参数组合。 相似文献
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本文通过对红色在不同明度、纯度状态下,所表达的不同情感的分析,以及红色在不同装饰材料上的表现形式的分析,探讨了家居室内设计中各主要空间红色墙面的设计手段与方法。 相似文献
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生姜蛋白酶对红葡萄酒的澄清效果 总被引:2,自引:0,他引:2
本研究以莱芜黄姜为原料,用超滤法提取并冻干的生姜蛋白酶及生姜汁对红葡萄酒进行澄清试验,结果表明:生姜蛋白酶能明显提高红葡萄酒的澄清度,其最适加量为0.05mg/L,姜汁不宜作为酶源直接用于红葡萄酒澄清中。 相似文献
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A rapid HPLC method for determination of Sudan dyes and Para Red in red chilli pepper 总被引:1,自引:0,他引:1
A rapid high-performance liquid chromatography (HPLC) system consisting of an ultraviolet-visible (UV–VIS) detector was developed for the separation and determination of Sudan dyes (I, II, III, and IV) and Para Red in red chilli peppers. The chromatographic separation was achieved on a reverse phase C18 column with isocratic elution, using a mobile phase of acetonitrile/methanol (80:20, v/v); detector was set at 506 nm. All four Sudan dyes and Para Red were separated in less than 9 min. Among 80 red chilli peppers screened, only one of them contained 0.10, 0.04, and 0.05 mg/kg Sudans I, III, and IV, respectively. No Sudan II and Para Red were detected in any of the red chilli peppers analysed. The method was ‘in-house’ validated using red chilli peppers based on following criteria: limit of detection (LOD), limit of quantification (LOQ), recovery, repeatability, reproducibility, and linearity in red chilli peppers. Depending on the dye involved, LOD and LOQ were in the range of 1.2–5.4 and 4–18 μg/kg in red chilli, respectively. The recovery, repeatability (expressed as coefficient of variation, CVr), and reproducibility (CVR) varied from 89 to 98%, from 0.82 to 4.09%, and from 1.33 to 4.65%, respectively. Linearity obtained for all dyes and Para Red were all r2 > 0.9999 (in the range of 0.01–5 mg/l). The applicability of the method to the determination of Sudan dyes and Para Red in red chilli peppers was demonstrated. This method has potential to be used for illegal Sudan dyes and Para Red in red chilli peppers and some foodstuffs due to its simple, reliable, rapid, and excellent precision. 相似文献
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The influence of data and recommendations from developed countries on nutrition guidance has overshadowed recognition of the key micronutrients and protein contributed by red meat to the global food supply. Relative to the energy it contributes, the impact of red meat on the nutritional quality of the human diet via its contribution of protein and key micronutrients is under-appreciated. The current discussion will review red meat nutrient composition and global consumption rates and discuss the evidence underpinning current dietary recommendations. The beneficial role of red meat in reducing risk factors associated with noncommunicable disease in developed countries and improving the nutritional status of developing nations will also be reviewed. 相似文献