国内无纺布工业的现状与发展意见

国内无纺布工业已形成每年四十多万吨的生产能力，其特点是，主要厂家集中在东南部沿海地区，西部地区较少．现有产品全部属于第一代和第二代；品种单一、质量较差，工厂规模不合理．加上国家经济宏观调控，使无纺布工业不大景气，部分工厂开工不足、利润下降、甚至亏损．为此，本文在分析了国内无纺布工业现状的前提下，对无纺布工业今后的发展提出了三点建议．     

Development of software that calculates the fabric consumption of garments in clothing factories

Today, clothing factories have to strictly control their costs to survive and provide the continuity of their success. Fabric cost constitutes about half of a garment cost. For this reason, it is important to calculate the fabric cost of a garment precisely. This study aims at developing the software that will calculate the fabric consumption of a garment in clothing factories. It is not possible to cross-examine the fabric consumption rapidly with regard to garment models in the existing computer-aided design systems because these programs are not flexible enough to satisfy the needs of the customers. This study has been planned to eliminate this imperfection. Denim trouser models are selected as the material, and inputs of a factory producing denim trousers are used. The software developed enables the estimation of fabric consumptions of different trouser models in a speedy way.     

我国甘蔗糖厂节能减排技术发展

节能和减排是糖厂的重要课题,近年制糖工作者在这方面做了大量的工作,取得了良好的效果。我国2012/13年榨季制糖平均标煤耗对蔗比为4.69%,最好的甘蔗糖厂（集团）标煤耗对蔗比达到3.63%。通过制糖废水的闭合循环综合利用系统,使生产中工艺用水及非工艺用水得到分类处理和循环利用,实现了生产用水零取水,工艺废水零排放。本文对糖厂主要工艺过程的节能和减排技术措施进行阐述。     

浅谈食品工厂自动化与计算机集成制造

食品工厂的目的是最大限度的利用能源、资源及实用技术将原材料加工成所需产品。因此食品工厂系统有效地集成了各种单元操作。为满足低成本、高效益、生产出所需高质量产品的要求,食品加工自动化技术随着低成本的微处理器发展而飞速发展。可编程序控制器提高了设备的自动化性能;神经—模糊逻辑控制(Neuro-FuzzyLogic)改善了食品加工的控制操作;统计过程控制(SPC,StatisticalProcessControl)应用于产品在线质量控制;自动化信息控制系统不仅对工艺流程控制至关重要,而且确保了产品质量和生产效率。本文对食品工厂自动化的需求、困难作了初步的论述,以机械行业为例对FMS和CIMS作了简单的介绍,CIMS也将成为食品工厂发展的未来模式。     

Novel approaches and application of contemporary sensory evaluation practices in iron fortification programs

Iron deficiency is the leading nutritional deficiency in the U.S. and the rest of the world, with its highest prevalences in the developing world. Iron fortification of food has been proposed as a strategy to reduce the high prevalence of iron deficiency. Poor consumer acceptance, unacceptable taste, and discoloration of the iron-fortified foods have been frequently listed as causes of unsuccessful iron fortification programs. An excellent prospect for improving consumer acceptance of iron-fortified foods is the incorporation of a thorough, organized, and unified approach to sensory evaluation practices into iron fortification programs for product optimization. The information gained from systematic sensory evaluation allows for the manipulation of the sensory attributes, and thus improvement of the sensory properties of the fortified food. However, iron fortification programs have not systematically measured the effect of fortification on the sensory quality of the food. Because sensory evaluation is an important criterion in successful iron fortification, an integrated approach is necessary. Therefore, nutritionists and sensory scientists should work closely with each other to select the most suitable sensory tests and methods. The objectives of this article are to: (1) critically review and discuss some traditional and contemporary approaches and applications of sensory evaluation practices in iron fortification programs, and (2) demonstrate the importance of incorporating a multidisciplinary, systematic sensory evaluation approach in iron fortification programs.     

Dry adapting additive and its use in dairy products for approximating the composition of human milk

The paper concerns a procedure for a new product, dry adapting additive (DAA), designed for manufacture of liquid substitutes of breast milk under industrial conditions. The chemical composition of adapted milk mixtures is compared to that of breast milk. Procedures for adapted mixtures to be manufactured at city milk kitchens, food concentrate factories and under domestic conditions have been developed, with the mixtures being widely tried on clinical basis.     

甜蜜的事业为何变得苦涩

<正> “最近几年生意真不好做啊,糖价老是在走跌,”广东湛江的老黄是一家糖厂主管销售的经理,电话里他向笔者抱怨道。食糖,最为食品行业中用途最为广泛的一种配料,其生产企业应该是“皇帝女儿不愁嫁”,怎么也愁眉苦脸了,笔者很奇怪。 “产糖越多、赔本越大” 老黄向笔者诉苦道:“我们湛江年甘蔗种植面积160～200万亩,年产糖80～100万吨,占全国产糖总量的1/10～1/7,制     

甜蜜的事业为何变得苦涩

<正> “不技术改造,糖业就 没有出路了” 目前,美国人均食糖消费69公斤,其中蔗糖仅为30公斤,而淀粉糖达到38公斤以上;日本年消费食糖总量为250万吨左右,其中淀粉糖占50％以上。但在我     

甜蜜的事业为何变得苦涩

<正> 胳膊扭不过大腿 在香港乐施会的报告中,仅2001/02年欧盟生产的1700万吨糖中,有700万吨出口;其中310万吨是配额糖,即可以得到出口补贴。每吨的补贴金额为人民币4194元,这一数字甚至高于广西的生产成本2230元。“欧盟国家糖的生产成本相当于世界市场价格的3倍,是中国主要产糖地区——广西糖业成本的2.5倍。但这并不妨碍欧盟成为全球最大的糖出口商,那里的糖商和糖农依然利润丰厚。与此同时,中国加入WTO仅两年,广西的大部     

无缝内衣智能工厂设计和布局

中国纺织服装企业传统的纺织加工模式已经不能适应目前成本的快速上涨,智能化、信息化、网络化的纺织加工必将替代传统纺织加工,这是我国纺织印染行业未来发展的必然趋势。文中主要介绍无缝内衣织造和染色智能化、信息化、网络化工厂的设计布局及管理,主要设计布局了织造车间智能化配送、中控系统,染色车间主要设计了自动进出产品的智能染色和烘干设备,设计布局了产品自动配送和传送、染料和助剂的自动称量和输送系统,为无缝内衣织造和染色工厂实现智能化信息化提供参考依据。     

Überprüfung eines Optimierungsverfahrens für einen Spanplattenformstrang durch Simulation mit Betriebs-Datensätzen

With the aim of optimal process control for a mat forming line in particleboard manufacture three recently developed computer programs (MINISYS, OLC, CLC) were combined. This permits complete data sets to be automatically computed and corresponds to the real time process of a mat forming line with data recording. In a simulation run these programs gave sufficiently good values using actual data sets from four factories.     

固液混装罐头食品固体中心冷点温度预测

本文探索了固液混装罐头食品的传热特性。应用CS—2型温度信息处理机测定了固液混装罐头食品的固体和汤汁中心冷点温度值。编了计算机程序,计算传热过程的参数j,f值。建立一系列的固体和汤汁冷点处的传热方程和确立罐头食品的固液传热比方程,可预测固体中心温度值,百分误差在允许范围内。本文提出的方法是一种较理想的预测固体中心温度方法,可供制订合理杀菌工艺条件之用。     

热熔胶涂布机的技术分析与研究

热熔胶涂布是一门绿色环保型的涂布包装技术。目前,国内热熔胶涂布工艺的发展历史虽然已有十几年,但热熔胶涂布机的制造技术在国内仍处于未成熟阶段,许多印刷包装机械制造厂家生产的热熔胶涂布机,其主要质量问题还没有很好的解决。文中作者根据多年开发、研制热熔胶涂布机的具体生产实践和经验,介绍了有关热熔胶涂布特点和热熔胶涂布机的工作原理及主要技术。     

Rapid quantitative detection of, Listeria monocytogenes in salmon products: evaluation of pre-real-time PCR strategies

The spread and persistence of Listeria monocytogenes in smoked fish products and seafood processing factories are big concerns. Thus, the corresponding quality assurance programs must include adequate microbiological control measures. We evaluated eight different pre-PCR sample processing strategies to be coupled with a previously developed real-time PCR assay for the quantitative detection of L. monocytogenes in salmon products. The optimal pre-PCR procedure involved filtration and DNA purification with the use of a commercial kit. This strategy could detect 10 CFU of L. monocytogenes per g of smoked salmon and could quantify 1,000 CFU/g with excellent accuracy compared with the standard plate count method. Thus, this method could be a promising alternative for the quantitative detection of L. monocytogenes in smoked fish products and processing factories. This method could also detect the bacterium in raw salmon.     

A user-friendly general-purpose predictive software package for food safety

Computer-aided engineering tools can help speed up food product, process and equipment design by making it easier to check “what if” scenarios, much as such tools have improved productivity in other industries. In particular, food safety is a critical area where such predictive tools can have great impact. A realistic, integrated and comprehensive software has been developed that can simulate a food process and its safety by combining a fundamental, physics-based model of the process with the kinetics of microbiological and chemical changes during processing to provide needed information at any time and at any location in the food during processing. Compositions for a large number of foods are integrated into the software, and therefore, composition-based prediction of thermophysical properties, needed for the model, can be obtained. Microbiological and chemical kinetic databases that are also built-in can cover many practical situations, based on the grouping of foods. An intuitive graphical user interface has been built with those in the food sector in mind.     

HACCP在禽肉、水产品加工中的应用

<正> HACCP作为一种新型的食品安全预防控制体系,已在全球范围内得到了广泛的应用,并被验证为至今为止最为有效的食品安全控制方法。纵观HACCP的发展历程,由于禽肉和水产品的风险较高在美国率先立法,强制在这些行业贯彻HACCP体系。 HACCP的新颖与先进之处在于它不是以往以检验为目的的传统型控制方法,而是以预防性为出发点,通过对食品链全过程危害的分析、识别和控制,达到最终有效控制食品安全的目的。     

降低糖厂能耗的若干理论和实践问题

本文针对在推广糖厂节能技术过程中出现较多影响能耗的问题，进行了理论分析并提出了解决实际问题的措施。     

Development of parametric material, energy, and emission inventories for wafer fabrication in the semiconductor industry

Currently available data suggest that most of the energy and material consumption related to the production of an integrated circuit is due to the wafer fabrication process. The complexity of wafer manufacturing, requiring hundreds of steps that vary from product to product and from facility to facility and which change every few years, has discouraged the development of material, energy, and emission inventory modules for the purpose of insertion into life cycle assessments. To address this difficulty, a flexible, process-based system for estimating material requirements, energy requirements, and emissions in wafer fabrication has been developed. The method accounts for mass and energy use atthe unit operation level. Parametric unit operation modules have been developed that can be used to predict changes in inventory as the result of changes in product design, equipment selection, or process flow. A case study of the application of the modules is given for energy consumption, but a similar methodology can be used for materials, individually or aggregated.     

The renaissance of yeasts as microbial factories in the modern age of biomanufacturing

Yeasts are essential for many processes, including the production of some of our most beloved foods and beverages. Less is known to the public about the far-reaching impacts of yeasts on other products such as biofuels, pharmaceuticals, and industrial products. By leveraging and combining newly discovered yeast genetic diversity with now affordable and efficient genetic engineering and synthetic biology tools, academic and industrial yeast labs have designed yeast cell factories for a wide range of novel applications such as the production of medicines, components of human breast milk, heme for meat substitutes, bioplastics, and other biomaterials. This review covers the newest technologies developed for yeast research including synthetic biology and their use in the engineering of yeast cell factories for emerging applications.     

辽宁省食品添加剂生产企业检查整顿状况分析

为保证食品添加剂产品质量，参考消息上发证食品添加剂生产企业进行检查，对检查不合格企业给予具体指导，限期整改，整改后复查，共检查了50家企业，检测了67个品种，50家企业中有5家获得ISO9000体系认证，占10％，基本合格企业43家，占86％，不合格企业3家，占6％，停产企业4家，占8％，企业存在问题的主要方面为生产车间，工艺流程，卫生设备，原料成品率，卫生制度，超范围生产，内外环境，产品标识，所有不合格企业，基本合格企业的不合格方面都进行了整改，终产品卫生合格率为98．5％，整改后98％的企业负责人接受了卫生知识培训，从检查中发现了目前食品添加剂生产和管理中存在的一些问题，为食品添加剂监督提供了重点工作方面。