摩擦纺纱过程中凝聚负压对纱线性能的影响

我们已经研究了凝聚负压对细纱的结构参数及机械性能的影响,改变凝聚负压的大小可以提高细纱中的纤维度和纱线的外观.因此,用摄影法及示踪纤维法可分别用于评定纱线的外观及纱线中的纤维伸展长度.为了考察凝聚负     

核壳结构皮革防霉剂的研究

采用松节油为芯材、明胶和阿拉伯胶为壁材,运用复合凝聚法制备了一种具有核-壳结构的皮革防霉剂。研究了pH值对明胶和阿拉伯胶复合凝聚的影响,绘制了明胶和阿拉伯胶的pH凝聚区间图;讨论了温度、时间、转速和表面活性剂的用量等对乳液稳定性和粒径的影响,确定了乳化的最佳条件:50℃、15min、转速为900r/min、表面活性剂为4%;分析了产品的显微形态,产品具有核-壳结构,粒径在10～30μm左右。应用结果表明,该防霉剂具有较好的效果。     

搅打过程中植脂稀奶油脂肪和蛋白质的变化

应用光学显微镜观察脂肪分布以及脂肪和蛋白质的微观结构,发现植脂稀奶油中在搅打过程中脂肪球膜被结晶的脂肪刺破,脂肪发生部分凝聚,凝聚程度随搅打的进行逐渐增加;植脂稀奶油泡沫表面的蛋白质占据的面积逐渐减小,被部分凝聚的脂肪替代.植脂稀奶油的搅打过程划分为起始阶段、有效搅打阶段、稳定阶段和衰减阶段.     

不同pH复合凝聚甜橙油微胶囊在热水中的释放

以明胶和阿拉伯胶为壁材,甜橙油为芯材,采用复合凝聚法制备球状多核微胶囊。研究了pH对复合凝聚微胶囊的形态、粒径、产率、载量及释放率的影响。结果表明:当pH由4.3降到3.7时,复合凝聚微胶囊具有球状多核的结构,粒径逐渐增加,但产率、载量变化不明显;在80℃热水中复合凝聚微胶囊逐渐溶胀,粒径变大,芯材通过扩散的方式缓慢地释放;pH4.3时,微胶囊在热水中的释放最为缓慢,60min仅释放6.0%。     

食盐诱导的蛋黄凝聚行为研究进展

咸蛋由食盐腌制而成,是深受青睐的一种大宗传统蛋制品。在高盐的胁迫作用下蛋黄蛋白质-脂肪乳化体系失稳并重构凝聚,其凝聚状态是表征咸蛋成熟程度的重要指标之一。明确食盐诱导作用下蛋黄凝聚机制对降低咸蛋食盐含量至关重要。本文在阐述蛋黄凝聚行为的基础上,重点综述在食盐作用下蛋黄凝胶形成过程中物化特性和微观结构变化及其内在分子凝聚机制的研究进展,为咸蛋的品质控制及低盐化工艺改进提供参考。     

三菱离心式凝聚分离机

1.引言美国波士顿的福斯特·米勒公司是一种所谓智囊机构,专门开发新技术。它接受美国政府的邀请,在几年内研制成功一种全新结构的离心式凝聚分离机,该机能在离心力作用下利用液体与液体之间的比重差有效地分离液体。过去凝聚分离机完全是在重力作用下进行分离的静置式分离机。本分离机是利用离     

不同壁材浓度的复合凝聚橘油微胶囊制备过程中的形态变化

研究了不同壁材浓度的复合凝聚橘油微胶囊在制备过程中的形态变化,并深入探讨了复合凝聚橘油微胶囊的形态、载量对微胶囊释放性质的影响。结果表明:当壁材浓度不超过1%时,复合凝聚橘油微胶囊在整个制备过程中保持球状、多核的结构,否则微胶囊在复合凝聚或凝胶化过程中会产生粘连,最终形态变得不规则;与载量相比,微胶囊的形态对于芯材橘油的释放具有更为显著的影响,制备具有优良控制释放性质的复合凝聚球状多核橘油微胶囊的适宜壁材浓度是1%。     

复合凝聚球状多核薄荷油微胶囊的释放动力学及应用

制备球状多核结构的复合凝聚薄荷油微胶囊,并且研究其释放动力学以及在曲奇中的应用效果。结果表明：复合凝聚球状多核薄荷油微胶囊在热水中的释放符合一级释放动力学,释放动力学速率常数随着芯壁质量比的增大而增加;而在烘箱中的释放符合零级释放动力学,释放动力学速率常数随温度的升高而增加。感官评的结果表明二次包埋能够增强复合凝聚薄荷油微胶囊的包埋效果,二次包埋复合凝聚微胶囊在曲奇中的应用效果与环糊精相当。     

明胶/桃胶复合凝聚凝胶化鱼油微胶囊的氧化稳定性研究

以鱼油为芯材,明胶、桃胶为壁材,采用复合凝聚法制备凝胶化的鱼油微胶囊,并研究复合凝聚凝胶化鱼油微胶囊在不同环境条件下的氧化稳定性。试验结果表明:复合凝聚凝胶化鱼油微胶囊在冻结条件下具有较好的氧化稳定性,冷冻不会破坏该微胶囊的结构;pH值对鱼油微胶囊的氧化稳定性影响不大;微胶囊经紫外光照射120 min后,POV值由16.4 meq/kg迅速增至25.5 meq/kg;添加VE可以提高复合凝聚凝胶化鱼油微胶囊的氧化稳定性。     

不同搅拌速度下的复合凝聚桔油微胶囊在制备过程中的形态变化

研究不同搅拌速率下的明胶-阿拉伯胶复合凝聚橘油微胶囊在制备过程中的形态变化以及载量对释放性质的影响。结果表明：在复合凝聚阶段,当搅拌速率由200r/min 增加到600r/min时,微胶囊具有球状多核的结构,粒径逐渐减小;当搅拌速率不超过400r/min 时,微胶囊在凝胶化和固化阶段仍保持球状多核结构,而高速搅拌其形态会变得不规则。搅拌速率增加,微胶囊的载量提高,高载量和小粒径使微胶囊的释放速率增加。制备具有良好缓释性能的复合凝聚球状多核微胶囊的最佳搅拌速率是400r/min。     

Study of water evaporation and condensation in a domestic refrigerator loaded by wet product

This study was carried out to gain a better insight into evaporation and condensation phenomena due to natural convection in a domestic refrigerator. An experiment was undertaken in a refrigerator loaded with 40 humid plaster cylinders (50 mm diameter). The weight variation of the cylinders was followed over 12 days and the rate of water evaporation (or condensation for some cylinders) was calculated. This measured experimental rate was compared with one obtained from a CFD simulation which took into account air flow by free convection, heat transfer (convection, conduction and radiation) and mass transfer (water evaporation and condensation). The position of high evaporation or condensation rate was well predicted despite the fact that the simulation most often underestimated the experimental values. Near the cold wall where condensation was observed (or near the warm wall where evaporation was observed), the cylinder temperature was lower (or higher) than that of air. This demonstrates the importance of the radiative exchanges between the walls and the products inside a refrigerator which in turn can explain condensation or dehydration phenomena.     

两种新型空调设备的开发

介绍了两种适合于西北地区气象条件的新型空调设备－直接蒸发冷却空调机和流体动力式水室的工作原理、结构特点、性能参数和应用前景。这两种设备均属蒸发式空气冷却设备,采用水作为制冷剂,对大气臭氧层无破坏;设备初期投资少（约为传统空调设备的１／７）;运行费用低（约为传统空调设备的１／５）。可广泛适用于纺织厂等工业建筑及公共与民用建筑,尤其是对广大的西北等半干旱和干旱地区尤为适应。     

Condensation dynamics in plastic film packaging of fruit and vegetables

Water condensation on the surface of fruit and vegetables causes defects of the external appearance, promotes both the forming of spores and the growth of micro-organisms, and thus accelerates deterioration. Even at low temperature fluctuations of ambient air, condensation on relevant surfaces can be observed due to comparatively high air humidity inside the film packaging. The objective of the present study was to determine condensation dynamics and intensity within plastic film packaging for fruit under changing environmental conditions. Using packages of plums as a test case, it could be shown that water condensation processes occur time-delayed and superimposed with varying intensities on the surface of the fruit, on the inner film surface, and on the inner tray walls. Retention time and intensity of condensation were identified as the substantial components of condensation. In addition to the external temperature cycle the external mass transfer and the air volume within the packaging were taken into consideration. The condensation on the inner film surface was especially influenced by the flow conditions, the external temperature amplitude and the inner air volume. In contrast, condensation processes on fruit surfaces were caused primarily by temperature amplitude and cycle time.     

PLC控制的新型气动式调墨系统

针对印刷机传统调墨斗人工调墨精度低、消耗人力物力的缺陷,以及电动式调墨系统机械结构复杂、机械部件易磨损、设备成本高等缺点,提出了一种PLC控制的气动式调墨系统。采用调墨轮替代了传统调墨系统的墨刀,设计出通过气压调节调墨轮和墨斗辊之间的间隙的新型调墨方式;设计了气动式气管道结构并介绍了气动过程;采用光电编码器编码原理和PLC高速计数器的计数原理,设计出将各墨区墨量数字化的方法;设计制造了气动式调墨系统样机并进行了调墨测试。试验证明该气动式调墨系统调墨准确可靠,提高了调墨效率,节省了调墨时间,具有可行性和实用性。     

水溶性聚酯浆料的合成与性能

采用酯交换-缩合聚合方法合成了一种水溶性聚酯浆料,并利用红外光谱、核磁共振、X射线衍射、凝胶色谱等对其结构进行了表征,结果表明:在优化的合成工艺条件下,所制备的水溶性聚酯浆料为非结晶性共聚物,具有良好的粘度性能、成膜性能和浆纱性能.     

纸板切割机的控制分析

在蜂窝纸板加工生产线中,存在着切纸机设备落后、自动化程度低的现状,为此基于气控原理和仿真技术,设计了一种新型切纸机的气动控制系统.先在ADAMS软件中模拟切割机的工作过程,以优化其结构和运行模式,再在FluidSIM-P软件中设计切割机的气动回路和电气回路来提高工作效率和自动化程度.目前该系统已川于生产线上,对纸板切割机进行了有效控制.     

食盐晶粒控选技术的研究与尝试

本文从分效排盐、液力分级、风力分级、机械力分级四个方面入手,阐述了低成本控选食盐晶粒的技术方法,介绍了该技术在我公司的试用情况;对上述各种方法所使用的核心设备作了原理介绍和效能分析。     

馒头胚自动摆盘机设计与研究

为了满足馒头生产线上对卫生安全、生产效率以及降低成本的要求,依据现有的馒头胚自动摆盘机的使用情况,研究一种新型馒头胚自动摆盘机。根据应用环境参数提出整机设计方案,并运用Pro/E建立三维模型;该机构由兼具抓取、分距、放置、按压等功能的机械手爪、机架和驱动气缸等部件组成;根据其基本结构和工作原理设计驱动方案,给出工作流程图和气压系统图;运用ADAMS进行虚拟仿真试验,验证设计方案的可行性。该研究可以为后续形成馒头自动化生产线提供技术支撑。     

恒压集束管式风力送丝装置的设计与应用

新型恒压集束管式风力送丝装置是一种采用集束管代替通用树状型分支式、风量自动补偿的风力送丝装置。经过某大型卷烟厂实际应用表明:该装置结构原理简单、风速控制稳定、运行可靠、节能效果明显。     

Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines

Anthocyanins in aged Cabernet Sauvignon red wines were studied by HPLC–MS. The major anthocyanin in 6, 7, and 8 year old red wine extracts was the dimer vitisin A produced by condensation of malvidin-3-O-glucoside mediated by pyruvic acid. In aged wine, the content of malvidin-3-O-glucoside decreased with age with a concomitant increase of vitisin A. The latter is accompanied by several condensation products with molecular weight up to 1500 m/z. Differential pulse voltammetry indicated that aged wines have lower antioxidant capacity than young wine (400 mV), but higher than malvidin-3-O-glucoside (483 mV). Tafel’s plots showed that the electrochemical process occurring in aged wines is different from young wines. Six, seven and eight year old wines show similar behaviour with plots of 234, 177 and 188 mV/dec, respectively. These values are higher than the expected 120 mV/dec corresponding to a first electronic transfer but smaller compared to the 523 mV/dec corresponding to young wine.