箱内片烟密度偏差率在线检测与控制系统

采用9点法对箱内片烟密度偏差率(Density Variation Rate,DVR)进行检测,对烟箱具有破坏性,而且是滞后性检测,无法解决在生产过程中箱内片烟DVR过大问题。为此,开发了在线箱内片烟,DVR自动检测与控制系统。采用片烟DVR检测仪对打包后片烟箱的DVR进行检测,得到9个点的密度值、DVR值和标准偏差值,分别将烟箱宽度方向(X)和长度方向(Y)各点的密度平均值与9点密度平均值进行对比,即得出密度值偏差。通过调节PID调整X方向上均料板的角度,以及Y方向上布料板的汽缸行程,即可实现片烟,DVR的自动控制。加装该控制系统后,箱内片烟,DVR指标合格率明显提高,DVR≤10的片烟占91.4%,DVR15的仅占0.45%,有效避免了9点取样法对成品烟箱的破坏,消除了密度检测的滞后性,保证了烟叶醇化质量。     

箱内片烟密度偏差率的无损检测——X-射线检测法

利用X-射线穿透物质的衰减规律,建立了箱内片烟密度偏差率(DVR)的X-射线检测方法,研究了X-射线法检测箱内片烟密度及DVR的准确度(正确度和精密度).结果表明:①24 h内,X-射线检测仪强度示值和检测密度示值的波动均小于1%,满足片烟密度检测的要求;②X-射线法检测箱内片烟密度的精密度(Sp,r)范围是0.012 kg/m3～0.301 kg/m3,与片烟密度的关系为ln(Sp,r)=-6.31+2.15 ln(P);③当箱内片烟密度大于200 kg/m3时,检测结果相对误差的绝对值小于5%,且随着密度的增加而减少;X-射线法检测DVR值的精密度(SDVR,r)为0.0141%～0.0719%,SDVR,r与DVR值之间不存在相关性;④X-射线法的密度检测值高于9点取样法,DVR检测值低于9点取样法,准确度优于9点取样法.     

垂直倾斜切片机切片厚度控制系统的优化设计

为解决垂直倾斜切片机烟包分切后因切片厚度不均造成电子秤上物料中断等问题,基于平行四边形双摇杆机构的摆动原理对切片厚度控制系统进行了优化设计。料板背面增设辅助定位气缸,为传动机构提供动力并协助原定位气缸快速定位;通过调节辅助定位气缸活塞杆上的伸缩螺栓,可调整片烟的分切厚度;增加了延时控制功能,烟包定位由挡料板和接近开关共同完成,使挡料板起到阻挡作用。结果表明,通过改进烟包定位控制方法,有效解决了挡料板定位过程中产生晃动和烟包到位检测的不确定性问题,烟包分切厚度均匀稳定,松片回潮机供料中断次数由改进前的15次/月降低为2次/月,提高了松片回潮机的来料稳定性。     

我国第二项烟草标准被国际标准化组织立项

<正>继2010年4月我国烟草行业提出并牵头制定的第一项国际标准《烟草及烟草制品箱内片烟密度偏差率的无损检测电离辐射法》正式发布并出版,实现我国烟草行业国际标准"零"的突破之后,10月27日,在巴西里约热     

片烟箱中霉变和等级不合格叶片在制丝生产过程的剔除

为了解决制丝生产过程中霉变及等级不合格叶片的存在影响卷烟品质的问题,分析了含霉变叶片的片烟箱内含水率、密度的分布规律,发现霉变叶片出现含水率、密度超出设定值的现象,采用检测仪器实时监测出库的片烟箱内含水率和密度,若超出设定值则进行剔除.该技术应用后,含霉变叶片的片烟箱在制丝线发现的次数由83次/年减少到8次/年,减少了含霉变叶片的片烟对卷烟品质和制丝生产效率的影响.分析研究了片烟箱中等级不合格叶片的比例和感官质量情况,利用激光分选机对等级不合格叶片进行剔除,剔除后,卷烟的感官评吸得分提高了3.5分.     

自动装盒机开盒成型装置的研究与设计

设计了一种用于自动装盒机的可对不同尺寸的纸盒进行开盒的开盒成型装置。通过对开盒成型工艺动作的分析,介绍了该装置的运动轨迹及工作原理。建立开盒摆杆运动模型,确定了摆杆摆角、摆杆长度、纸盒仓位置、预开盒位置、开盒成型位置和摆杆回摆位置的坐标。最后分析说明了纸盒输送机构在纸盒长度方向和宽度方向进行调节的工作原理。解决了当前自动装盒机只能对单一尺寸纸盒进行装盒的技术难题。     

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。     

横包机烟包推送机构的运动分析与改造

针对横包机存在的烟包推杆工作不到位等问题,对烟包推送机构进行了运动分析并找出了原因,即曲柄摇杆机构的输入角和极限位置与工艺要求不相符。通过调整凸轮机构从动摆杆的长度和折杆的折曲角,使曲柄的实际输入角和极限位置与理论值一致,确保烟包推杆工作到位。调整方法保持了机构的原设计,操作简便。     

精梳机钳板机构的振动平衡优化

探讨精梳机钳板机构振动平衡优化的方法。从钳板往复摆动产生的惯性力是引起精梳机振动的主要因素出发,利用惯性力的合成原理分析了钳板机构振动平衡优化的过程。运用动力学仿真软件ADAMS,以配重质量、质心位置、方位角为设计变量,以迭加后的钳板机构总惯性力幅值最大值为目标函数,对钳板机构进行振动平衡优化。结果表明,当配重质量为6kg、质心位置为43.7mm、方位角为38.1°时,优化效果较好,精梳机钳板机构惯性力幅值减小了58.1%。认为,运用ADAMS软件进行精梳机钳板机构振动平衡优化,过程简单、结果准确,效果明显。该方法也适用于其他机械机构。     

烟丝长度及其混料配比对细支卷烟质量特性的影响

为探索适宜细支卷烟的烟丝结构,分析了烟丝宽度、长度及不同长度烟丝混料配比与细支卷烟的烟支密度、物理指标和主流烟气指标的关系,结果表明:①烟支压实段(烟支端头第5～9 mm区间)密度、烟支密度压实比(压实段与17～52 mm区间填充段的密度比)均与烟丝长度呈负相关,而烟支密度标准偏差与烟丝长度正相关;烟支吸阻、硬度、滤嘴通风率、含末率、端部落丝量等指标与烟丝长度负相关;总粒相物、焦油量、水分、CO量与烟丝长度极显著正相关。②烟丝宽度0.85 mm时,细支卷烟的烟支密度、物理指标和主流烟气指标呈现良好的可调控性,且水分高而稳定,有利于抽吸品质中润感的保持;长度6.80 mm的烟丝混料配比为4.0%时,烟支压实比高,硬度、吸阻低,滤嘴通风率高,且指标稳定性好,主流烟气的焦油量和CO量均相对较低,烟碱量适中。③烟丝长度直接影响烟支轴向密度,进而通过烟支密度间接影响细支卷烟的物理指标和主流烟气指标。④通过对长度6.80 mm和≤2.29 mm烟丝的混料配比控制以及梗片的丝状处理,碎丝率增加约0.4百分点,卷烟机剔除率降低约1.0个百分点,吸阻稳定性提升,硬度略有增加,细支卷烟机生产效率有所提升。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Analysis on Economic Indicators from 62 Enterprises in Printing Machinery Industry in Q1 2014

Operation of printing machine industry was still unsatisfactory in the first quarter of 2014.Analysis on operation of printing machine industry.a.Market demand was not strong;sales of product undulated and declined.According to the statistics,the total industrial output value fell by 19.28% in the first quarter of 2014 than the average quarter value in 2013; industrial added value decreased by 4.16%; sales revenue dropped by 22.83%. h. Business operation of enterprises was in poor condition. c. R＆D of new products is an important transformation guarantee for enterprises. d. To take self explore new ways upgrading advantages,and explore new ways.