层压机控制系统的改进

文章通过用传感器对MLCC层压机原控制系统改造,提高设备的生产效率、稳定性、可靠性从而提高产品加工合格率。     

YL23型滤棒成形机供丝喷嘴的改进

YL23型滤棒成形机供丝喷嘴设计不合理,导致供丝系统送丝不稳定,直接影响了滤棒质量,产品合格率仅为76%左右。为此,对其供丝系统进行了技术改进:增大了喷嘴内外套间的气腔;改造了喷嘴出丝端锥形斗;加装了空气稳压罐。改进后生产的滤棒质量明显改善,产品合格率达到99%,设备有效作业率也得到了提高。     

对老精纺机进行改造革新的实践

本文第一部分介绍了上棉二十一厂在老精纺机上进行42项革新改造的经验。通过改造,使单产达到45公斤/千锭时,细纱断头合格率稳定在95%以上,设备运转率提高2%,生产用电降低6.43%,取得了很好的经济效益。第二部分有重点地分析探讨了各项革新改造,认为加捻部分应研究如何用轻钢丝圈以降低纺纱张力,减少细纱断头;牵伸部分应按不同原料、不同品种选用不同形式;成形和传动系统等则应以提高零部件质量,减少坏车为主.     

以提高经济效益为中心 全面加强设备维修工作

我厂设备处于“一老一新”的状况。一老就是设备老,在全厂总计4347台设备中,只更新改造了24％,还有90％的纱场设备和45％的布场设备仍是日本侵占时期和五十年代的陈旧设备。一新就是设备维修人员新。由于近几年老工人成批退休,保全保养人员结构发生了很大变化。其中三级以下的新技术工人比重迅速上升,已达到了42％以上。全厂维修工人的平均技术等级只有3.8级。在这种情况下,必须进一步挖掘设备潜力,加快生产的发展。我们通过狠抓设备维修管理和关键设备的改造,较好地完成了任务。三年来,设备维修质量水平逐年提高,到一九八一年完好台率、准期率均达到了100％;一等一级车率达到99.95％;工艺上车合格率达到了99.17％;部件合格率达到99.38％;零分台率达到80％。     

喷胶点喷技术在纸箱包装机中的应用

本文以啤酒生产线上的纸箱包装机喷胶系统作为研究对象，通过分析该设备的运行状态，结合生产实际需要对该设备的存在问题进行改进；采用新型点喷喷胶技术，对纸箱机喷胶系统进行改造、优化。通过增加主控制器、自动添胶系统、更换高速喷枪、电磁阀等，纸箱包装机由连续喷胶改为间断性喷胶，比改造前节省30％以上的用胶量，同时提高了成品的包装合格率。     

蔗渣浆筛选系统升级改造

通过对筛选系统的升级改造,提高了筛选能力;同时降低筛选设备使用的电耗;改善漂白蔗渣浆的质量;减少因筛选原因造成的纤尘副品;减少纤维流失。在不影响抄纸生产质量的前提下,浆产量由原来的120t/d提高到135t/d,每小时电耗下降56kWh,漂白浆合格率提高到97%以上。     

提高木片合格率的方法

木片质量的好坏,对某一特定的生产工艺,将直接影响成浆的得率及纸张的强度。获得高合格率的木片,就等于降低了纸张的生产成本和提高了纸张的市场价格。本文对提高木片的合格率在设备改进方面进行了探索。     

汉钢2×265m~2烧结机稳定配加生石灰设备改造实践

为提高烧结矿碱度合格率,增强生石灰配料称量的准确性,从配料设备方面着手进行了生石灰稳定配加的改造。通过在料仓上安装流化装置及布袋除尘器,更换螺旋秤为密封皮带秤等措施,最终解决了料仓棚料,螺旋秤零点漂移等影响配料准确性的问题,使烧结过程控制稳定、质量指标大幅提升。     

马弗式燃油钢丝加热炉的改造

介绍马弗式燃油钢丝加热炉的改造。通过对现有炉体关键部位的改造 ,降低了炉头的温度 ,出炉钢丝的横向温差由 80℃降为 2 5℃ ,炉膛压力分布更加合理。有效地保护了炉头处的砌体 ,可延长使用寿命 ,提高了产品质量 ,钢丝合格率提高 5 %。改造所用的投资少 ,适合同类热处理炉的改造     

自动化改造在纺机专件加工中的应用

为了提高纺机业异形面加工的质量及生产效率,以纺机专件中某关键零件为例,介绍纺机专件行业加工异形面时存在劳动强度大、下机质量差和无法批量检验等弊端,对异形面加工设备的自动上下料系统、旋转成型系统、进给系统和控制系统的自动化提出改造方案;针对改造后工件球面成型不合格且生产效率低的问题,进一步提出进给系统的优化方案,并对比改造前后的效果。指出:异形面加工设备自动化改造后,首次应用了自动上下料、自动加工系统,实现了一人多机操作,圆锥面角度加工一致性Cp值大于1.2,整体成型面磨烧伤率不大于5%,下机合格率达99%以上,劳动力节省60%且劳动强度降低;异形零件多采用专机加工,自主进行自动化改造能够有效降低成本。     

The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysis

Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies, muffins) were estimated by linear random‐effects meta‐analysis of twenty eligible studies (869 panellists, 34% male). As little as 2 g per 100 g fortification caused moderate–large reductions in overall acceptability, flavour acceptability, and appearance acceptability in most items, with cookies most negatively affected. Fortification of base nonfortified foods with low initial acceptability improved acceptability; however, at higher basic levels, fortification lowered acceptability. Fortification improved texture acceptability of muffins and bread with low base acceptability, but lowered texture acceptability when base acceptability was high. Flavour improvement of muffins with fortification decreased with increasing base food acceptability. Fibre fortification of baked cereal foods lowers acceptability, but food format and base food acceptability affect the magnitude and direction of responses. Refining fibre fortification approaches could improve consumer uptake.     

小杂鱼去脏工艺参数的优化

为了降低去脏过程中鱼肉损伤,增加内脏去除率,优化去脏机剖切及去脏机构的技术参数,利用自制的小杂鱼去脏试验平台,以竹筴鱼和深水红娘鱼为试验对象,应用二次回归通用旋转组合试验设计,研究了传送带线速度、剖切刀转速和去脏轮转速与小杂鱼去脏后可接受性评分之间的关系,建立了去脏后可接受性评分同剖切及去脏机构技术参数间的数学模型。通过对拟合方程求极值,得出适合竹筴鱼去脏最佳参数组合为：传送带线速度为1.92 m/s、剖切刀转速为1154.0 r/min、去脏轮转速为60.0 r/min;适合深水红娘鱼去脏最佳参数组合为：传送带线速度1.39 m/s、剖切刀转速1280.0 r/min、去脏轮转速为95.0 r/min;在此条件下可达到可接受性评分的预测最大值,同时也能满足去脏加工的工艺要求。     

Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks

To develop a convenience healthy food snack the partially hydrogenated vegetable fat, used as the flavour fixative agent, was replaced by a non-fat-flavouring solution enriched with inulin and oligofructose. The effects of this replacement on chemical composition, in vitro rate of starch digestion and sensory acceptability were assessed. The new snack presented low-fat levels (0.1%) and around a sevenfold increase in dietary fibre (15.3% of dietary fibre, being 13.3% of fructans) when compared with the traditional ones. The enrichment with fructans reduced the predicted Glycaemic Index by 25%, thus indicating that this dietary fibre contributes effectively towards delaying the in vitro glycaemic response. Fructans-enriched snack presented overall acceptability score (6.6 ± 1.7) similar to the traditional one, flavoured with fatty fixative agent (7.4 ± 1.4). The healthy low-fat fibre-enriched snack produced presented the high sensory acceptability typical for this food product type.     

Use of natural antioxidants in refined palm olein during repeated deep-fat frying

An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before deep-fat frying of potato chips was performed using a constrained mixture design. Results revealed that the use of these natural antioxidants could improve the sensory acceptability of potato chips during a 5-day repeated deep-fat frying. All three antioxidants significantly (P<0.05) improved the sensory characteristics, including appearance, taste, crispiness, odor and overall acceptability. After day 5 of frying, the most acceptable fried potato chips were those fried in oil containing a combination of 0.059% oleoresin rosemary extract, 0.063% sage extract and 0.028% citric acid. The natural antioxidants significantly (P<0.05) lowered the rate of oxidation of oil during deep-fat frying and contributed to measured sensory acceptability of fried potato chips.     

Sensory profile,acceptability, and their relationship for diabetic/reduced calorie chocolates

The purpose of this study was to determine the sensory properties and acceptability of lab developed prototypes of conventional, diabetic (with no sugar), and diabetic/reduced calorie milk chocolates (no sugar and 25% calorie reduction) with high-intensity sweeteners, sucralose and stevioside, and partial fat replacement with whey protein concentrate (WPC). PLS was performed in order to relate sensory properties and consumer acceptability and to determine drivers of liking and disliking. There was no difference between conventional, diabetic and diabetic/reduced calorie milk chocolates for brightness, cocoa aroma, cocoa butter aroma, and cocoa flavor (p > 0.05). Acceptability was higher for sucrose substitution by sucralose than by stevioside and partial fat replacement reduced acceptability of flavor even more (p ? 0.05). Crucial attributes which determine consumer acceptability in samples are sweet aroma, melting rate, and sweetness, whereas bitterness, bitter aftertaste, adherence, and sandiness were drivers of disliking.     

Prediction of consumer acceptability of potato chips with various moisture contents using survival analysis

Consumer acceptability of potato chips with different moisture contents (MC) was evaluated using survival analysis. Nine different humidity conditions (30–70%) at 25°C were used. MC values of samples ranged from 2.2–9.2% after treatment. Panelists (50) were asked to rate chip acceptability. The chip MC was predicted using non-linear models. Panelist-generated data were categorized as left, interval, and right censored. A total of 18 panelists were left censored and 30 were interval censored. Weibull and lognormal distributions were used to fit the censored data. The mean MC of chips rejected by 50% of consumers were 3.54% (95% confidence interval, 3.14–3.99%) and 3.60% (CI 3.23–4.01%) for the Weibull and lognormal distribution, respectively. These values corresponded to 5.7 and 5.6 overall consumer liking values (Weibull and lognormal distributions, respectively). MC of 3.5–3.6% was necessary to attain consumer acceptability values of 5.6 and product acceptance by 50% of consumers.     

Production and quality evaluation of instant lassi

Instant lassi was prepared from cows' milk standardized to 4% fat and 8.5% solids-nonfat and heated to 85°C for 30 min, followed by cooling at 37°C and adding 50% v/v lactic acid to adjust the pH to 3.4, 3.6 and 3.8. The sugar was added at the rate of 8%, 10% and 12% and mixed thoroughly in a Waring blender. The synthetic flavours vanilla, strawberry and pineapple were also added at the rate of 0.2% and stored at refrigeration temperature. The sensory evaluation of flavoured instant lassi adjusted to pH 3.8 and 12% sugar indicated no influence in colour, appearance or overall acceptability of compared to control. Among the different flavours used, pineapple-flavoured instant lassi scored highest for colour, appearance and overall acceptability. Both pH and sugar had significant effects, flavoured instant lassi having a higher specific gravity and lower viscosity than the control.     

Dark chocolate acceptability: influence of cocoa origin and processing conditions

BACKGROUND: Chocolate properties can vary depending on cocoa origin, composition and manufacturing procedure, which affect consumer acceptability. The aim of this work was to study the effect of two cocoa origins (Ghana and Ecuador) and two processing conditions (roasting time and conching time) on dark chocolate acceptability. RESULTS: Overall acceptability and acceptability for different attributes (colour, flavour, odour and texture) were evaluated by 95 consumers. Differences in acceptability among dark chocolates were mainly related to differences in flavour acceptability. The use of a long roasting time lowered chocolate acceptability in Ghanaian samples while it had no effect on acceptability of Ecuadorian chocolates. This response was observed for most consumers (two subgroups with different frequency consumption of dark chocolate). However, for a third group of consumers identified as distinguishers, the most acceptable dark chocolate samples were those produced with specific combinations of roasting time and conching time for each of the cocoa geographical origin considered. CONCLUSION: To produce dark chocolates from a single origin it is important to know the target market preferences and to select the appropriate roasting and conching conditions. Copyright © 2011 Society of Chemical Industry     

Use of healthier fats in biscuits (olive and sunflower oil): changing sensory features and their relation with consumers' liking

The aim of this study was to evaluate consumer acceptability of biscuits when saturated fat was replaced by olive or sunflower oil and to determine the sensory characteristics responsible for changes in acceptability. Ninety seven consumers evaluated the acceptability of six biscuit samples varying in the fat source (dairy shortening, olive oil and sunflower oil) and fat content (10.6% and 15.6%). Using a Check All That Apply question (CATA), consumers also evaluated sensory properties of biscuits. Results indicated that the replacement of saturated fat (dairy shortening) by vegetable oils had an effect on biscuit acceptability which depended on biscuit fat content. According to biscuits' acceptability data, three different clusters of consumers were identified. By using a multiple factor analysis, the relationship among sensory CATA data and acceptability of each cluster explained the different acceptability patterns of consumers. For most of consumers acceptability was related to attributes “crispy”, “easy to chew” and “biscuit flavour” which, for one group were perceived in shortening biscuits and, for another in both olive and shortening biscuits. However, for the third group of consumers, acceptability was only related to flavour attributes like “roasted flavour” or “biscuit flavour” that were perceived in vegetable oil biscuits which were the preferred biscuits while, shortening biscuits were disliked and perceived as having an “off flavour”.     

Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) Flour

ABSTRACT: Foods containing Australian sweet lupin ( Lupinus angustifolius ) flour (ASLF) were assessed by consumer panelists ( n = 54) in comparison to wheat flour (control) and defatted soy flour (DFSF) products. All ASLF products were rated in the acceptable half of the evaluation scale. General acceptability of ASLF chocolate chip cookies and breakfast bars was rated similarly to the control and DFSF variants ( P > 0.05). ASLF pasta was rated lower than control but higher than DFSF pasta ( P < 0.05), whereas ASLF addition reduced the general acceptability of muffins and bread ( P < 0.05) compared with the other variants. Some ASLF products appeared palatable whereas ASLF incorporation rate in others requires reduction.