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大米蛋白碱法抽提工艺的研究 总被引:10,自引:0,他引:10
前言近几年随着农业的升温,大米的转化问题又逐渐地突出起来。大米除了作为人类的主食之外,在工业上常作为生产淀粉糖、味精和酿酒等原料。但是由于大米中含有8~10%难以除去的蛋白质,给生产带来了许多问题。例如在生产淀粉糖时,大米蛋白不仅使糖化时糖化率降低,影响淀粉产品质量,而且会增加糖化液净化过程中过滤和脱色等工序。 相似文献
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本文阐述了控制产品风味一致性的重要意义。介绍了从原料、糖化、酿造工艺及包装等各方面的关键控制点,并介绍了生产过程风味一致性控制体系和评价方法。 相似文献
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啤酒糖化生产过程是啤酒生产的关键环节之一,对整个啤酒生产的产量、质量、原材料消耗等影响很大。糖化工艺指标控制的优劣,与工艺是否先进一样,对啤酒的稳定性,口感等指标有着决定性的影响。 在糖化生产中若采用常规仪表进行检测,依靠人工控制各种参数,是很难保证工艺的正确执行,使啤酒质量不稳定,波动性大。另外,手工操作亦大大增加了工人的劳 相似文献
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在线微波浓度测量:制糖企业对糖液、糖膏锤度准确测量的时尚技术 总被引:1,自引:0,他引:1
本文介绍proMtec在线实时微波浓度测控仪在制糖工业中的应用。无论在甜菜糖厂还是甘蔗糖厂,不仅对蒸发和结晶过程,而且对石灰乳的加工控制都非常适用。从管路到各式煮糖罐,对糖浆、糖膏在0~98%的锤度范围能达到0.2%的精确测量。在大口径管路上和混合容器内的全新特殊运用,体现了proMtec锤度测量仪在制糖加工中对新测量区域的测量能力,从而达到在糖厂整体工艺过程中对锤度的全方位测控。 相似文献
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本文针对甘蔗制糖结晶控制过程中由于传感器失灵引起的变量及参数不可测的问题,建立一个甘蔗制糖结晶过程的神经网络模型。该模型以温度、锤度和纯度一些主要变量为输入,煮糖的结晶速度为输入。用一组历史数据作为学习的样本,根据BP算法对网络的权值进行训练,以达到逼近实际煮糖过程的目的。这样就可以间接得出蔗糖的结晶速度,从而可以控制制糖的时间,便于实现制糖的自动化。 相似文献
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K.D. DOLAN M. SIDDIQ J.B. HARTE M.A. UEBERSAX 《Journal of Food Processing and Preservation》2006,30(4):449-457
The main objective of this research was to investigate the possibility of using the shear press to develop an alternative isothermal process equivalent (in hardness) to a commercial process for sugar‐coated beans. Control sugar‐coated cranberry beans were processed according to a typical Japanese dynamic temperature process batch recipe (soak for 12 h at 23C, bring to 98C in 15 min, cook at 98C for 8 min, sugar cook in 50% sugar in water at 70C for 45 min). The treatment samples were processed isothermally (initial soak temperature 77C, then left to soak at 23C for 12 h; cook at 98C for 9, 10, 11, 12, 14 or 16 min; sugar‐cook similar to the control sample) to conform to typical commercial bean‐processing conditions. Bean hardness was measured using a Kramer shear press. On the basis of preliminary results, 11‐min cook time treatment was chosen to determine if discriminatory panels could detect a difference in hardness between the control and treatment. The panelists could not detect a significant difference in hardness between the control and chosen treatment (95% confidence). The shear test may save cost and time for process development of sugar‐coated beans. 相似文献
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随着制糖工业技术的快速发展,制糖行业对生产过程实行控制协调,需要加强企业的科学管理。糖厂化学管理软件系统在制糖领域的具体应用,对促进制糖企业规范、高效运行和科学管理,有着重要的现实意义与实用价值。 相似文献
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针对非线性变化的糖厂煮糖结晶过程,提出将PID控制和模糊控制相结合,构造了一个模糊PID控制器,通过模糊控制规则在线调整PID控制器的参数,实现了煮糖结晶过程的自动化。实践表明:模糊PID参数自整定控制算法提高了控制系统的动态、稳态性能,在煮糖结晶过程控制中取得了满意的效果。 相似文献
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探讨食品安全管理体系在制糖生产过程中的应用,对白砂糖生产从原料种植砍收入厂、原辅材料采购验收到成品的整个工艺过程开展危害分析,确定关键控制措施-操作性前提方案,制定相应的监控措施、纠偏和验证方法,以提高白砂糖的食用安全性。 相似文献
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Bioprocesses have been operated according to the judgment of experts who are skilled operators and have long experience. In almost all cases, these experiences are described by linguistic IF-THEN rules. Fuzzy inference is one of the powerful tools to incorporate linguistic rules into computational algorithms for application to process control. Fuzzy control is categorized into two types: the direct fuzzy control of process variables such as sugar feed rate in fed-batch culture and broth temperature in batch operation, and the indirect control of bioprocesses in which the phase recognition is first done by fuzzy inference using process variables such as DO, sugar concentration, pH and so on and then the control strategies having been constructed in each phase are used for the process operation. Fuzzy control has already been applied to practical industrial processes, such as production of a pravastatin precursor and vitamin B2, and the Japanese sake mashing process. In this review, these industrial practices of fuzzy control are introduced. 相似文献
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为了使蔗糖自动化生产设备能在环境恶劣、干扰严重的制炼车间可靠运行,解决蔗糖结晶过程过饱和度等参数实时在线检测控制问题,以微波技术为基础,采用嵌入式微处理器和Zig Bee无线传感器网络,结合嵌入式操作系统设计一套可靠、节能的智能化煮糖在线检测与控制系统,以实现煮糖过程自动化,提高精糖产品质量和产品档次。 相似文献