基于Pro/E和数据库技术构建注射模标准模架库

基于Pro/E,以C/C++为开发语言和Access 2000为数据库进行二次开发,建立注射模标准模架库.对于快速绘制模架装配图,缩短模具设计周期具有重要的意义.     

基于三维人体测量的文胸模杯定制系统研究

采用正向工程设计方法,利用三维人体测量技术获得定制文胸模杯的人体数据,通过对乳房细部特征尺寸数据和乳房形态分析,应用Pro／E软件构造出三堆女性乳房的基;位体系,利用样条曲线技术和模杯造型中的关键点（Pro／E软件中的技术）,生成三维的模杯内、外表面,从而设计出完全贴舍个体乳房的文胸模杯,实现文胸的量身定制。     

基于Pro/E的国产注射模标准模架库的研制

注射模标准模架虽然结构简单,但零件数目众多、设计工作量大,因此提高设计效率成为需迫切解决的难题。本文介绍了利用Pre/E2001软件中自动化零件设计程序Program模块研制国产注塑模标准模架库的方法。结果表明,利用该方法研制的程序软件具有可移植性强、程序占用存储空间小、使用简便的特点。     

UG二次开发技术在注塑模架库建立中的应用

以CAD软件UG为平台,并利用MicrosoftVisualStudio.NET和数据库管理系统SQLServer,开发建立了一套完整的从建模到装配的三维塑料注射模模架库。此二次开发的实现结果表明利用这种方法方便灵活,能够方便地进行库的更改和扩充。     

基于UG7.0牙签盒盖注射模设计

根据牙签盒盖零件生产要求,进行材料性能分析与模具设计,模具设计包括分型、浇注系统、推出机构、复位机构、冷却系统、侧抽芯机构等设计及模架的选择。设计出模具三维造型并生成工程图转换成AutoCAD格式的图纸,该产品的注射模设计采用分瓣推管及带有弹簧滑块,对同类零件的成型有一定的参考价值与指导意义。     

用VBA开发模具图库

利用CAD软件的二次开发工具,对标准或常用零件进行图形建库是提高绘图效率和质量的一种基本方法。本文以注射模架为例,简要介绍在AutoCAD中运用VBA建立相关图库,以利快速调用标准模架或进行适当修改。     

盖315.063塑料模具设计

文章前部分对"盖"塑件模具设计过程作了详细的介绍,从塑件材料分析,到关键的模具设计,都一一阐述。并在设计过程中,做了一些相关尺寸的计算,得出了模具的总体尺寸,选购了模架。在确定了模架结构后,又参照相关表格查找了适用型号的注塑机,也记录了相关参数。然后利用UG绘制零件三维图形,利用UG中的Mold Wizard软件设计模具,从项目初始化,确定一模两腔的布局、分型面的选择确定,再到型腔,型芯的确定,以及标准模架的调用,顶针的确定等都做了详细的说明。     

注射成型椅面的三维造型与工艺参数优化

注射成型的吧椅形状复杂,尺寸较大,使用传统的模具设计方法无法满足生产所需。文中运用现代模具设计方法,结合人体工程学原理,利用Pro／E软件进行椅面三维造型,并利用CAE软件Moldflow／MPI对椅面模型进行注射成型模拟分析。结果表明,设计达到了生产厂家的要求,所得的椅面简洁、舒适、大方、唯美,成型工艺参数得到了优化。     

低脉冲浆泵叶轮的三维造型及其内部的湍流数值模拟研究

用Pro／E软件对低脉冲浆泵叶轮的三维设计方法进行了研究，将AutoCAD下低脉；中浆泵叶轮二维木模图中的点参数转化为Pro／E下的．points文件格式，自动生成曲线，将曲线拟合成曲面后建立叶片与叶轮实体。然后将低脉冲浆泵叶轮的三维流道实体以STEP格式输出并导入商用CFD软件FLUENT的前处理软件GAMBIT中生成网格，选用两相湍流模型和SIMPLEC算法对纸浆在低脉冲浆泵叶轮流道内湍流场进行了数值模拟。     

Pro／E工程图中标准BOM格式的制作技巧

本文介绍了在Pro／ENGINEERWildfire软件中，如何创建一个标准的BOM格式，以便于工程图制作的方便。     

Use of the selective agar medium CREAD for monitoring the level of airborne spoilage moulds in cheese production

It was investigated if a selective medium for common cheese spoiling moulds (CREAD) could give more relevant information than a general mould medium in hygienic air-sampling in cheese factories. A total of 126 air-samples were taken in six Nordic cheese factories using the general mould medium DG18 and CREAD. The level and genera of air-borne mould was determined. Identification to species-level was performed for a selection of samples. In five cheese factories the mycobiota was dominated by Penicillium spp. and in one cheese factory by Cladosporium spp. The concentration of air-borne moulds varied between the cheese factories ranging from 1 to 270 cfu/m3 on DG18 with a median value of 17. The number of mould colonies was in general lower at CREAD. Identification indicated that CREAD supported growth of common spoilage moulds for cheese, such as Penicillium palitans and P. commune. The mycobiota on DG18 also consisted of moulds not commonly associated with spoilage of cheese, such as Cladosporium spp., P. brevicompactum and P. chrysogenum. Contamination of cheese with mould is periodically a problem in production of semi-hard cheese and the level of air-borne mould is therefore routinely monitored in cheese factories. A clear correlation between the total number of moulds in air and mould growth on products is not always found. The conclusion from the investigation is that it is recommended to use a selective medium for cheese spoilage moulds, such as CREAD in hygienic monitoring.     

浓香型白酒夏冬两季生产车间及大曲中霉菌与放线菌的分离纯化

为研究湖北咸宁浓香型黄鹤楼酒霉菌和放线菌的类型和特点,采用不同的培养基,对夏季和冬季车间样品微生物进行分离纯化及形态鉴别。结果表明,夏季车间空气中分离到15株霉菌,大曲中10株霉菌（104～105 CFU/g）,窖泥中1株霉菌和1株放线菌（102～103 CFU/g）。冬季车间空气中分离到9株霉菌,大曲中9株霉菌（104～105 CFU/g）,窖泥中7株霉菌（103～104 CFU/g）;窖泥霉菌菌落的气丝少,形态与空气及大曲中的主要霉菌差异显著。比较冬季和夏季样品,仅从冬季大曲的曲心和曲皮中分离到青霉,从夏季底泥中分离到一株放线菌,冬季的空气霉菌少于夏季,而冬季窖泥中的霉菌多于夏季。     

Pro/E的并行工程技术在模具设计制造中的应用

比较了模具串、并行开发模式的特点,指出模具设计制造中引入并行工程的必要性和重要性.以Pro/E为例,分别从CAD/CAE/CAM集成化技术、自顶向下设计方式和Pro/Intralink集成开发团队（IPT）管理模式3方面阐述了并行工程技术在模具开发中的应用和效益,对Pro/E在模具工业中的推广应用具有实用价值.     

Pro/Engineer标准件库的改造

介绍了通过向Pro／Engineer标准件库中添加参数来将它改造成符合我国国家标准的标准件库的技术和方法。     

不同菌种发酵制备蚕豆酱的研究

本试验研究米曲霉、黑曲霉、黑根霉、高大毛霉4种不同单一菌种分别发酵制得的蚕豆酱中蛋白酶、淀粉酶活力及主要成分、酱色OD420nm值等指标在不同发酵时期的变化,并对发酵42d的蚕豆酱进行感官评价。结果表明,米曲霉的中性及碱性蛋白酶活力较其他三种菌强,分别高达546.84U和188.79U。米曲霉发酵的蚕豆酱氨基酸态氮含量最高,可达1.381 g/100g,根霉、黑曲霉次之,毛霉最少。米曲霉和黑曲霉制得酱的颜色深,酱色OD420nm值高,另两种霉制得酱的颜色较浅。米曲霉发酵制得蚕豆酱在色泽、气味和口感上都达到一级标准,是制作蚕豆酱的良好发酵菌种。     

Immunofluorescence detection of mould — An aid to the Howard mould counting technique

Antibodies have been raised in rabbits to the soluble and insoluble fractions of a mixture of five moulds representing the major spoilage organisms in tomatoes. Further antibodies were raised to the same moulds after heat treaatment at 100°C for 6 min. Immunofluorescence microscopy has shown that there is little difference between the titres of the antisera from heated and native fungal mixtures, although those raised to the soluble mould fractions produced by far the highest titre. The antibody appears to cross react with both mould species of the same genera, and with moulds of different genera not present in the original cocktail. Little cross reaction was found to occur between the antibody and tomato tissue. The immunofluorescent detection of mould can be used to simplify and reduce errors associated with the Howard Mould counting technique by enabling easy identification and enumeration of mould filaments within the tomato paste matrix.     

Migration behaviour of silicone moulds in contact with different foodstuffs

Various foodstuffs were prepared in silicone baking moulds and analyzed for siloxane migration using a previously developed and validated ¹H-NMR method. Meat loaf significantly exceeded the overall migration limit of 60 mg kg^?1 (10 mg sdm^?1) in the first and third experiment. The highest siloxane migration found in a meat loaf after preparation in a commercial mould was 177 mg kg^?1. In contrast, milk-based food showed very low or non-detectable migration (<2.4 mg kg^?1), even containing high fat levels. Similar results were achieved using 50% ethanol as the simulant for milk-based products, as defined in the Plastics Directive 2007/19/EEC. After solvent extraction of the moulds in simulating long-term usage, no further migration into the food was detectable, indicating that there is no significant formation of low molecular weight, potentially migrating siloxanes from the elastomer. During repeated usage, the moulds showed a high uptake of fat: up to 8.0 g fat per kg elastomer. Proper tempering of the moulds had a major influence on the migration properties of siloxanes into different foodstuffs. Non-tempered moulds with a high level of volatile organic compounds (1.1%) were shown to have considerably higher migration than the equivalent tempered moulds.     

微波对茶叶中霉菌的灭菌效果研究

为解决茶叶中霉菌的污染问题，研究了不同微波条件对茶叶中霉菌的杀灭效果，以达到在茶叶加工中综合利用微波实行加热制作和杀除霉菌的双重目的。试验结果表明：微波对茶叶中霉菌的处理效果随茶叶水分含量的增加而增强，同时与茶叶的处理物料量、容器介质及水分扩散条件有关。使用800W功率的微波炉，处理135s，可将250g茶叶中的霉菌完全杀灭。处理120s，可将鲜茶料和发酵茶料中的霉菌完全杀灭。轻度的微波作用对茶叶中霉菌生长有激活效应，微波加热超过150s，会对茶叶本身的品质造成损害。在茶叶的初制加工过程中，进行微波处理，可有效地控制茶叶中的霉菌，同时实现对茶叶料的热烘干。     

Detection of moulds producing aflatoxins in maize and peanuts by an immunoassay

An enzyme-linked immunosorbent assay (ELISA) was developed to detect moulds producing aflatoxins in maize and peanuts by an antibody produced to extracellular antigen from Aspergillus parasiticus. This antibody recognized species with phenotypic similarities to A. parasiticus, A. flavus and the domesticated species A. sojae and A. oryzae. For maize samples that were naturally contaminated with aflatoxins, low and high levels of aflatoxin corresponded with low and high ELISA readings for mould antigens, respectively. Maize and peanuts inoculated with 10(2) spores ml(-1) of A. parasiticus and incubated at 15 degrees C for 18 days or 21 degrees C for 7 days were analyzed for mould antigens and aflatoxin levels. At 15 degrees C, mould antigens were detected by day 4 in maize when 0.16 ng g(-1) of aflatoxin was detected by ELISA but not by thin layer chromatography (TLC). Antigens were detected in peanuts by day 4 before aflatoxin was found. Likewise, at 21 degrees C, antigens were detected by day 4 in maize when less than 1 ng g(-1) of aflatoxin was detected by ELISA but not by TLC, but by day 2 in peanuts when no aflatoxin was detected. A. parasiticus could be detected before it could produce aflatoxins. Therefore, this ELISA shows potential as an early detection method for moulds that produce aflatoxins.     

高血管紧张素转换酶抑制活性的豆酱中优势霉菌的分离

以具有高血管紧张素转换酶(ACE)抑制活性的我国传统豆酱为研究对象,对发酵过程中的霉菌分布进行研究.酱曲中的霉菌数为10a cfu/g,后酵过程中仍保持在较高水平.分离两株优势霉菌,井根据其菌落形态、菌丝和孢子形态及产孢结构等鉴定为米曲霉原变种(Aspergillus oryzae)和灰蓝毛霉(Mucor griseo-cyanus),这两种霉菌在整个发酵过程中的存在对豆酱中ACE抑制剂的生成发挥着重要作用,为纯种发酵生产功能性调味品提供指导.