面向高速织机的吸能板壳结构拓扑优化

纺织装备壳体吸能构件的智能优化设计，有利于纺织产业的健康绿色发展。提出了吸能阻尼板壳结构拓扑优化方法，构建了约束阻尼板有限元模型，并详细介绍了本构关系复数模型与弹性材料动力学模型，计算了基于模态应变能法第r阶模态阻尼比，推导了结构内各单元的灵敏度计算式。在研究粘弹性阻尼层动力学特性的基础上，以结构模态损耗因子最大化为优化目标，以阻尼材料用量为约束条件，采用优化准则法更新设计变量，设计了高速织机的吸能板壳结构的优化方法。结合综框实例对所提方法的有效性进行了验证，实现阻尼板壳结构的减振控制与轻量化，为高速织机的吸能板壳结构设计提供理论依据和方法途径。     

壳低聚糖对牛乳的抑菌作用研究

目的:是研究壳低聚糖对牛乳中微生物的抑制作用。方法:采用邓肯氏新复极差法比较不同浓度的壳低聚糖对牛乳中细菌总数、嗜冷菌数、芽孢数及耐热芽孢数的抑制作用和不同浓度的壳低聚糖对牛乳中美兰变色时间的影响。结果:壳低聚糖能显著地抑制牛乳中细菌的增长(P<0.05),其最好的抑菌质量浓度为50g/L;壳低聚糖能显著地抑制牛乳中嗜冷菌的增长(P<0.05),其最好的抑菌质量浓度为50g/L;壳低聚糖对牛乳中耐热芽孢和芽孢没有显著的影响(P>0.05);加入壳低聚糖后明显地延长牛乳中美兰变色的时间。结论:壳低聚糖对牛乳中微生物的增长具有显著的抑制性,且随着浓度的增大其抑制性增强。     

聚合度为6～8的壳寡糖的制备

目的研究聚合度6～8的壳寡糖的制备工艺。方法选用合适的酶降解壳聚糖,超滤、干燥;用TLC、HPLC、MALDI—TOF—MS检测产品。结果产品为白色,主要为聚合度6～8的壳寡糖。结论此工艺能用于制备聚合度主要为6～8的壳寡糖。     

美食巧去皮

松花蛋巧去壳：松花蛋去壳时，有时很难剥下，今巧法有二：(1)把松花蛋去外层泥壳，入水锅中煮5分钟，内心肉质即可紧密，从而使肉壳分离、易剥。(2)将松花蛋剥去泥层洗净，在大头去壳剥一小孔，用嘴从小孔向里吹气，气流的力量即可使肉壳分离，从而使肉完整无损地出壳。     

聚合度为6～8的壳寡糖的制备

目的 研究聚合度6～8的壳寡糖的制备工艺.方法 选用合适的酶降解壳聚糖,超滤、干燥;用TLC、HPLC、MALDI-TOF-MS检测产品.结果 产品为白色,主要为聚合度6～8的壳寡糖.结论 此工艺能用于制备聚合度主要为6～8的壳寡糖.     

油菜籽脱壳与分离设备研究注

油菜是我国重要的油料作物之一，油菜籽是重要的油脂与蛋白质资源。本文分析了油菜籽脱壳制油的必要性，还介绍了油菜籽脱壳与分离设备及用其作过22000Kg油菜籽脱壳与分离生产试验的结果：脱壳率为85％，仁中含壳率为4％，壳中含仁率为1％，粉末率为3％，结果表明，该设备是一种能用于生产的实用性设备。     

壳聚糖在羊毛表面的吸附性能研究

研究了将羊毛用壳聚精的醋酸溶液处理,探讨了各种处理条件对壳聚糖在羊毛纤维上吸附率的影响。结果表明：壳聚精浓度、溶液pH值以及羊毛表面性能对壳聚格吸附率的影响最大。     

花生壳和大豆壳的新用途

1概况最近，国外油脂工作者利用油料加工的副产物花生壳和大豆壳，经过简单有效处理，制成抗氧化剂和吸附剂。试验表明花生壳的革取物能有效地抑制大豆油和花生油的氧化作用，效果优于传统的抗氧化剂。碳化的大豆壳能有效地吸附毛油中的磷脂、游离脂肪酸（FFA）和过氧化物。这些利用油料加工副产物的简单、有效方法，可供我们开展综合利用时参考。本文简要介绍花生壳革取物与大豆壳吸附剂的制法、抗氧化试验与吸附试验方法及其结果。2花生壳草取物对植物油的抗氧化作用2．l花生壳革取物的制法花生经洗涤后脱壳，花生壳干燥后磨成粉未，通…     

从乌贼内壳提取β-壳聚糖及其结构表征

研究了用乌贼内壳制备β-甲壳素和壳聚糖，结果乌贼内壳背木盾提取甲壳素的最佳条件为：先用1．5mol／L HCl浸24h，再用1．5mol／L NaOH于80℃浸3h，产率为3．55％。从乌贼内壳周缘提取甲壳素的最佳条件为：先用1．5mol／L HCl浸24h，再用1mol／L NaOH75℃浸3h，产率为30．00％：产品用IR和XRD表征。致突变试验结果表明用乌贼内壳制备的β-壳聚糖无致突变性。     

白酒行业贯彻"科学发展观"的一点思考

酒糟中含有氨基酸、维生素、微量元素等营养因子，可加工生产混合饲料，提高酿酒工业的循环经济效益。解决酒糟中稻壳利用率低的问题，可采用改善工艺、用高粱壳或小米壳或玉米粉代替稻壳、利用微生物发酵酒糟进行营养增值等方法，可提高酿酒工业副产品的利用率和降低成本。     

带锯机张紧杠杆位置与张紧力关系的再研究

本文主要通过理论分析和张紧力模拟系统验证，来研究在重锤杠杆式张紧机构中，杠杆空间位置状态与张紧力的变化关系。首先建立了重锤杠杆式张紧机构的张紧力数学模型。通过数学模型的分析可知，杠杆位置在水平以下向水平位置移动的过程中张紧力呈增大趋势。并在水平位置处张紧力达到最大。在水平位置以上移动时张紧力呈逐渐减小的趋势。然后进行了实验，实验结果证明了理论分析是正确的。从而为合理确定重锤杠杆的初始位置，提高切削精度和加工质量。减小切削损失提供了理论依据。     

含纤维食品物料的湿法粉碎

高速旋转的定转子之间的流体产生的强大的剪切力场 ,当剪切力达到一定程度就可以使纤维物料破碎。本文通过含纤维食品物料在剪切力场中的破碎机理研究 ,提出用剪切式均质机对含纤维物料进行湿法粉碎 ,并且通过试验对剪切效果进行了验证。试验表明 ,采用剪切式均质机对纤维物料的粉碎有一定的效果。     

Contribution of skin and stone to texture measurements of spherical model fruits

Fruits are composite materials often surrounded by a skin and sometimes containing rigid stones (pits). To understand the contribution of skin and stone to the overall texture of the fruit, model fruits were constructed from molded gelatin spheres, with rigid inclusions and a skin layer. Cross polarized light revealed the stress distribution during puncture testing and the mechanical measures of firmness, Poisson's ratio and breaking force were determined. Skin significantly raised the breaking force. Spherical stones raised the firmness—effectively reducing the deformable material in the sphere, resulting in inflated strains. Disc shaped stones compared with spherical ones, with the narrow edge normal to the force acted like an internal blade and significantly lowered the breaking force. Neither skin nor stone had any significant impact on Poisson's ratio. Three examples of real fruit (raspberries, grapes, and cherries) were tested to contextualize the findings.

Practical applications

Consumers gently squeeze fruit to gauge ripeness. Unwittingly, what we perceive while squeezing fruit is not wholly dependent on the texture of the internal flesh. In this work, we have attempted to model how the firmness and breaking force are influenced by the presence of a skin and stones of various size and shape. This has implications in both sensory and instrumental fruit testing.     

Discrimination of cucumber cultivars using a multiple‐point sheet sensor to measure biting force

To define the textural differences among three cucumber cultivars, we combined two different mechanical measurements: a direct measurement of mastication force using a multiple‐point sheet sensor (MSS), and a uniaxial compression test. For mastication force measurement, subjects bit a sample placed on the sheet sensor with their upper and lower incisors. During a single bite, masticatory force was measured using a computerised MSS device called the ISCAN system with a TSCAN sheet sensor. Values of maximum bite force, the time at which maximum bite force appeared, area under the force–time curve, contact area and maximum pressure point for one cultivar were significantly higher than those for the other two. For all the parameters, lower values corresponded to crispness and higher values to toughness. Overall tendencies were the same in the compression test, though the compression test tends to yield smaller standard deviations. The MSS masticatory test is suitable for analysing masticatory properties with respect to each individual, while the instrument test is suitable for analysing physical properties inherent in each sample. Combination of the actual mastication test performed in the human oral cavity and conventional mechanical tests provides the most reliable objective analysis of food texture. Copyright © 2003 Society of Chemical Industry     

Friction characteristics of fabrics in the presence of air

High frictional force between the skin and the air bag greatly influences the scratch damage to human skin when an air bag inflates and rubs against the skin. The coefficient of friction should therefore be reduced. In this study, we propose a new method to reduce frictional force by producing air lubrication between an air bag made of a non‐coated fabric and the human skin. Air was generated, and an experimental device that could measure frictional force was produced. The frictional force of the air bag with air was measured, and the effectiveness and efficiency were confirmed. In the presence of air, the friction disk materials, fabric materials, and fabric structure do not influence the frictional force and coefficient of friction. Instead, the coefficient of friction is influenced by air mass flow passing through the fabric.     

Ultrastructural analysis of buckwheat starch components using atomic force microscopy

Morphological and structural features of buckwheat starch granules and nanocrystals were examined using atomic force microscopy and dynamic light scattering. Partially digested starch granules revealed a clear pattern of growth rings with the central core revealing lamellar structure. Atomic force microscopy and dynamic light scattering experiments revealed that the buckwheat starch granules were polygonal in shape and were in the range of 2 to 19 μm in diameter. The optimized acid hydrolysis process produced nanocrystals with the shape of spherical structure with lengths ranging from 120 to 200 nm, and the diameter from 4 to 30 nm from aqueous suspensions of buckwheat starch solution. The sorption isotherms on buckwheat starch nanocrystal/glycerol composite exhibited a 3-stage transition of moisture in the blending. The biocompatible nature of buckwheat starch nanocrystals and their structural properties make them a promising green nanocomposite material. PRACTICAL APPLICATION: Buckwheat starches had never been studied on a nanoscale, but we have achieved new understanding of starch granule morphology and concentric growth rings using nanoscale imaging. Since buckwheat is an underutilized crop, we foresee the potential application of buckwheat starch, starch-based nanocrystals, and nanoparticles, to expand markets and encourage producers to expand their buckwheat acreage. The atomic force image analysis suggests that buckwheat starch could be used as a new biopolymer material in food industries.     

新型梳棉机梳理力和针布配套的探讨

探讨新型梳棉机梳理力的大小和针布的配套选用。概述了新型梳棉机的特点,分析了影响新型梳棉机梳理力的两个主要因素,试验对比了不同针布的使用效果,结果表明:选用国产常规针布时锡林速度和产量均受到一定的影响。对影响梳理力较大的原因进行了详细分析,并介绍了减小梳理力的措施,重新选配针布后,新型国产针布与进口针布加工的生条质量相差不大。认为:纺织企业一定要针对齿形参数进行优选国产针布,才能达到较好的纺纱效果。     

新型经纱织造负荷模拟装置的研制

根据织机上对经纱磨损作用影响最大的经纱之间的摩擦，设计了用以模拟织机上经纱之间的切向摩擦以及周期性伸负荷和屈曲经纱织造负荷的模拟装置。实验验证，该仪器较好地模拟了织造过程中经纱所承受的负荷，特别是经纱间的切向摩擦负荷。     

立式高速移动型链锯的设计

本文介绍一种新型移动链锯的基本结构和设计方法。在确定锯木参数及操纵力时，运用了链锯切削的基本原理及最新的切削试验结果，同时遵循了人机工程学的基本原则，使新型链锯的各方面性能得到明显的改善。其锯切生产率比同类锯机提高６０％以上；操作人员由至少２人减至１人；操纵力一般在１４７Ｎ以下，锯截最大直径原木时的极端工况不超过１８５Ｎ。     

烤烟专业化分级散烟收购模式探讨

为适应现代烟草农业飞速发展需要,对传统把烟收购模式进行创新探索,以寻求适合产业进步的新型收购模式。通过散烟收购与传统把烟收购模式对比实践表明,与传统把烟收购相比,烘烤工场专业化分级散烟收购模式在减少烟农用工、节约成本、提高烟叶收购质量、增加烟农售烟收益方面效果明显;烟叶收购点散烟收购模式效果稍差,但优于传统把烟收购模式。综合分析,以烘烤工场收购模式总体效果最佳。