佛珠/手串珠数控镂铣加工研究

实木板材加工佛珠/手串珠都是手工操作,效率低,质量不稳定。本文通过对花梨木、酸枝木和檀木等实木板材数控镂铣加工珠球的试验,总结出了加工工艺。试验中采用了成型刀和通用平底尖刀两种镂铣加工方法,都获得了良好结果。对各种珠球加工方法的优缺点进行了对比分析,结果表明,数控镂铣是一种新的实用的珠球自动加工方法。     

简易的蒸球取样器

用蒸球煮浆,不便在蒸煮过程中取样,因而难以测定浆料质量和控制蒸煮终点。为解决这一问题,我厂自行设计制造了一种简易的蒸球取样器,可在3—5分钟内取样。其具体结构如图。安装方法是:在蒸球轴头喷料管上,离喷料阀二至三米间接一支管与取样器相连,在取样器前装一4时的旋塞阀。取样时先将取样器冲干净,打开轴头喷放阀后立即打开旋塞     

介绍一套蒸球喷放设备

奉新第三造纸厂,原来用一个14米~3蒸球蒸煮稻草生产瓦楞原纸,球下倒料,蒸煮周期长、产量低。1990年6月,该厂进行技术改造,仍以稻草为原料,改产有光纸,为了缩短蒸煮周期,提高草浆产质量,决定改用蒸球喷放,其流程如图所示。一、喷放操作: 1.喷放前,先往喷放池内放入清水,至盖住喷放罐上的喷放孔为止。 2.喷放时,喷放口朝下,打开喷放阀,同时往球内送入少量蒸汽,喷放时间一般为10分钟左右,喷放完后,关闭进汽阀和喷放阀。二、设备特点: 1.喷放阀为Dg80球阀,用短管直接与蒸球喷放管轴连接,随蒸     

金刚石铰刀在精密阀孔加工中的应用

介绍了用金刚石铰刀加工一些精密阀孔的方法。实践证明,在批量生产时该方法可以提高加工效率和零件质量。     

截止阀的一种改造方法

0　前言截止阀是制糖工业生产中常用的一种阀门。但大多数截止阀在使用几年后经常出现阀头与阀门调整丝杆脱离的情况,且阀头密封面铜密封口有不同程度的磨损而导致密封不严。我们采用如下的方法改变阀门调整丝杆与阀头的联接方式及密封方式,收到了很好的效果。1　联接方式的改进图1　原结构图原结构如图1所示。利用原丝杆,加工成如图2所示。将阀头车成如图3所示。同时加工两个半圆形如图4所示的联接板。在阀头上与之对应配钻攻丝。将加工后的阀头、调整丝杆与联接板联接在一起,其联接面大于原钢丝挡圈的联接面。2　密封方式的改进车去铜密封…     

蒸球喷放阀反向安装效果好

我厂使用25米~3蒸球4台,按生产厂设计图纸安装(见图1)。从前几年使用情况看,喷放阀与蒸球轴端间的转动套管及填料处常有黑液、蒸汽滴漏,严重时还将导致阀前浆料堵塞,喷不出蒸汽和浆料,只好在蒸球进汽端抬起安全阀手柄缓慢排汽,改喷放为倒放,对生产影响很大.     

精密陶瓷轴承球研磨新方法

提出了一种基于平面研磨的精密陶瓷轴承球的研磨方法,该方法能方便地使用固着磨料研磨精密轴承球。通过平面研磨的动力学分析和模拟仿真,构建了一套实验装置,研究加工参数对加工陶瓷轴承球的去除率的影响。通过动力学分析和模拟仿真,发现在加工过程中旋转角度持续变化,这在平面研磨中对于成球和研磨轨迹的均匀分布都是有益的。本文对实验结果进行了探讨和分析,发现底盘转速和负载对于陶瓷球的去除率有较大影响。对比传统V形槽研磨方式,平面研磨获得的陶瓷球体具有很高的质量和效率。     

安徽：将在全省实施农产品加工业“五个一批”工程

正发展一批农产品加工强县(市、区)、建设一批农产品加工强园、打造一批农产品加工领军企业、引进一批知名大型农产品加工企业、培育一批有影响力的农产品品牌……安徽省人民政府办公厅近期出台意见称,将在全省实施农产品加工业"五个一批"工程,充分发挥农产品加工业在产业兴旺中的关键作用。安徽省此次明确提出,到2022年,全省农产品加工产值与农业总产值比值达到全国平均     

安徽省人民政府办公厅《关于实施农产品加工业“五个一批”工程的意见》

正各市、县人民政府,省政府各部门、各直属机构:为进一步推进乡村振兴战略实施,充分发挥农产品加工业在产业兴旺中的关键作用,推动全省农业产业化实现高质量发展,经省政府同意,决定在全省实施农产品加工业"五个一批"工程,即发展一批农产品加工强县(市、区),建设一批农产品加工强园,打造一批农产品加工领军企业,引进一批知名大型农产品加工企业,培育一批有影响力的农产品品牌。现提出如下意见。     

蒸球低温区的形成与应对措施

对蒸球在蒸煮时低温区的形成进行了分析研究,并提出了应对措施。结果表明,蒸球内碱液浸润后的棉短绒经上层和自身重力挤压出碱液从而形成低温区,使蒸球内温度分布不均匀,造成蒸煮不均匀。采用三通回转阀对流加温以及大液比浸透、小液比蒸煮的措施,可以消除蒸球内的低温区,增强蒸煮的均匀性,提高蒸煮产品质量。     

轴承球研磨运动特性及其影响因素分析

轴承球研磨过程中,球坯的运动状态对研磨效率和加工质量有重要的影响。其中,打滑现象直接破坏球坯的正常成球运动,造成线状烧伤。本文通过数值解析的方法对研磨过程中球体的运动特性进行研究,建立球体研磨的动力学模型,分析球体研磨过程中的运动状态转变的临界情况,并阐述了无打滑研磨时研磨压力和研磨盘转速的取值范围。采用MATLAB对分析结果进行仿真,探讨影响球坯运动状态的工艺参数。研究表明:球坯的运动状态与研磨压力、研磨盘转速、摩擦系数、球坯大小和沟槽夹角有关。     

两种磨料柔性磨轮加工性能对比分析

通过对比试验,对金刚石磨料柔性磨轮和白刚玉磨料柔性磨轮在宝石加工中的加工效率、磨耗比及加工表面粗糙度等进行了对比分析,得出在宝石加工中金刚石磨料柔性磨轮的加工效率及寿命均高于白刚玉磨料柔性磨轮,同一粒度磨轮加工宝石表面粗糙度金刚石磨料柔性磨轮较低。     

基于虚拟仪器的精密球研磨加工的振动信号检测

振动信号是反映精密球体研磨状态的重要途径。利用加速度计传感器、数据采集卡和LabVIEW,设计了一套基于虚拟仪器的振动信号检测设备,对精密球在研磨加工过程中的振动信号进行了测试,从时域、频域等多个角度进行了分析论证。分析表明：精密球体研磨加工的振动信号能有效地监控整个研磨过程,能实时地反映球体研磨的状态和精度。图9参10     

Estimation of mechanochemical dechlorination rate of poly(vinyl chlorde)

Poly(vinyl chloride) (PVC) was ground in air with CaO in the presence of quartz powder as a grinding aid by a small-scale planetary ball mill to investigate the relation of the dechlorination rate of PVC with the impact energy of the balls calculated from a computer simulation based on the Discrete Element Method under various conditions. Mechanochemical dechlorination proceeds as the grinding progresses and is improved with an increase in both the mill speed and the amount of balls introduced into the mill. The same trend can be seen in the relation between the specific normal impact energy of the balls and the rotational speed. The relationship between the observed dechlorination rate and the computed normal impact energy of the balls is linear, with a correlation coefficient of 0.965. This relationship can be used to estimate the dechlorination rate of PVC in a large-scale planetary ball mill.     

The effect of sample grinding procedures after processing on gas production profiles and end‐product formation in expander processed barley and peas

Grinding is a technological process widely applied in the feed manufacturing industry and is a prerequisite for obtaining representative samples for laboratory procedures (e.g. gas production analysis). When feeds are subjected to technological processes other than grinding (e.g. expander treatment), grinding afterwards may disturb the effect of processing, both in practice and when laboratory techniques are applied. Therefore, this study aimed to establish the possible effects of different grinding procedures and sample preparation on the degradative behaviour of expander processed barley and peas. Samples of expander processed barley and peas were subjected to six different sample preparation procedures (intact sample, dissolved sample, samples ground stepwise over 6 and 3 mm sieves, samples ground stepwise over 6, 3 and 1 mm sieves, samples ground over a 3 mm sieve and samples ground over a 1 mm sieve). The patterns of gas production in these samples were studied over a period of 72 h incubation using an automated in vitro gas production system. The particle size distribution determined by dry sieve analysis and the Coulter counter method changed due to the different grinding procedures. Grinding the samples of expander processed barley and peas changed the kinetics of gas production and led to a faster degradation, most pronounced after stepwise grinding. However, the formation of the fermentation end‐product was not affected by the method of sample preparation. In expander processed barley, the difference in the degradation pattern due to the different grinding procedures was small. Copyright © 2007 Society of Chemical Industry     

核桃仁的水剂法加工技术

核桃仁中的粗脂肪含量60%以上,其中不饱和脂肪酸可达到90%,是一种优质的油脂原料,适合水剂法加工。核桃仁水剂法加工的技术要点为研磨、分离、破乳及产品包装,其加工的产品有核桃油、核桃粉和核桃饮料。核桃仁的水剂法加工技术具有良好的推广应用前景,其中分离机是关键设备。     

水酶法提取核桃油过程中不同破碎方式对核桃油品质的影响

该研究采取6种不同破碎方式处理核桃仁,采用水酶法提取核桃油。研究了不同破碎方式对核桃仁粒径、出油率、脂肪和蛋白残留量、核桃油酸价、过氧化值、脂肪酸组成和挥发性成分组成的影响。结果表明：经过无水研磨和两次三辊研磨后出油率为54%。核桃油D（无水研磨和两次三辊研磨）饱和脂肪酸相对含量升高,而不饱和脂肪酸含量降低。通过顶空固相微萃取-气质联用法分析核桃油挥发性组分,共检测到56种挥发性组分。通过聚类热图得知醛类、酯类和烃类相对占比高。综合来看,无水胶体磨和一次三辊研磨结合,可以实现核桃连续破碎,得到品质优良的核桃油。水酶法提取核桃油,需要降低物料粒径,同时减少破碎过程中的乳化作用。该研究可为水酶法提取核桃油提供支撑,为核桃油精准适度加工奠定基础。     

ABRASION, GRINDING, COOKING and the COMPOSITION and PHYSICAL CHARACTERISTICS of AZUKI KOSHI AN

An, Japanese bean paste, is conventionally prepared by mashing whole cooked beans and removing the seed coats. Sweetened an is prepared by kneading an and sugar. An processed from raw azuki beans pretreated with 1 s of abrasion, 2 s of abrasion, or grinding prior to cooking were compared to an processed from raw whole beans. the effects of increasing the cooking time from 30 to 45 min for beans pretreated with 1 s of abrasion and from 85 to 120 min for whole beans during the an processed the quality of an were also examined. Sweetened an processed from abraded or ground beans was lighter in color than sweetened an processed from whole beans. Increasing the cooking time of abraded beans or whole beans during an processing resulted in dark sweetened an Sweetened an processed from ground beans was harder and more sticky and cohesive than sweetened an processed from whole beans. Sweetened an processed from beans abraded for 1 s was less sticky, but equivalent in cohesiveness to sweetened an processed from whole beans. Sweetened an processed from beans abraded for 2 s was more cohesive than sweetened an processed from whole beans. Sweetened an processed from beans abraded for 1 s or whole beans was hard, sticky, and cohesive when the cooking time during the an processing was increased. Storage and loss moduli of sweetened an , determined by oscillatory shear, decreased with the 2 s of abrasion or grinding pretreatments. Storage and loss moduli of sweetened an processed from beans abraded for I s and whole beans were equivalent. Storage and loss moduli of sweetened an decreased with the increased cooking times. Protein and free lipid contents of an were not affected by the abrasion or grinding pretreatments, or the increased cooking times. Texture attributes of sweetened an illustrated that 1 s of abrasion of raw azuki beans is a more acceptable pretreatment for a quality an process than the 2 s abrasion or grinding pretreatments.     

液压伺服阀故障分析及处理

介绍了牡丹江恒丰纸业有限公司10~#纸机的压榨、雕印、施胶系统的液压伺服阀控制原理,并结合实际应用阐述MOOG伺服阀D633系列的维护经验和故障处理方法。     

海水鱼丸加工工艺及外源添加剂对高温杀菌后鱼丸品质保持研究

为获得耐高温杀菌的高品质海水鱼丸,本文以海水杂鱼糜为原料,确定制作海水鱼丸最佳工艺参数后,以白度、持水性、弹性、硬度、凝胶强度、热稳定性及微观结构为指标,研究添加卡拉胶、转谷氨酰胺酶(TG酶)或两者复配对高温杀菌后鱼丸品质保持的影响。结果发现:以海水杂鱼糜质量为基数,淀粉添加15%,大豆蛋白添加4%,食盐添加1%,姜粉添加1%,料酒添加3%,水添加40%,葱末添加3%时海水鱼丸具有较好的感官品质。外源添加剂的加入可显著改善高温杀菌后海水鱼丸的弹性、凝胶强度、硬度及热稳定性(P<0.05),但对白度改善效果不显著(P>0.05),其中卡拉胶∶TG酶为3∶7时,海水鱼丸的持水性为80.73%±0.78%,硬度为(470.96±15.09) g,能够有效减少鱼糜凝胶网状结构的空间间隙,具有较好的热稳定性,与单独添加卡拉胶或TG酶相比,两者复配后能够有效改善高温杀菌后海水鱼丸的食用品质。