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为解决传统带式烟草异物剔除装置无法有效剔除重质杂物等问题,基于风选和光谱分选原理,设计了一种垂直风送片烟异物剔除系统。该系统主要由进料振槽、重物风分室、垂直风送管道、光谱检测剔除单元、料气分离装置等部分组成,采用可见光及近红外多光谱图像处理对非烟类杂物和青杂烟进行识别;设计的气流平衡开放式检测通道,提高了片烟成像清晰度;对片烟光谱特征进行分类建模,基于令牌桶的剔除保护算法,实现重质和轻质杂物分类剔除。以"黄果树(软02)"配方片烟为测试对象,均匀掺入轻质和重质杂物标靶共计150个,用于验证系统的分选性能和杂物剔除率。结果表明:①系统风力输送对片烟含水率、大中片率、碎片率和碎末率基本无影响。②系统对重质杂物的剔除率大于96%,轻质杂物的剔除率大于85%,总剔除率达到89%。③开放式检测通道设计降低了系统清洁维护使用要求。系统实现了风选和光谱除杂二合一的工艺功能,提高了非烟类杂物的剔除率。 相似文献
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基于QFD的苦荞麦片质量改进研究 总被引:1,自引:0,他引:1
通过QFD法的应用,把用户对麦片的需求转化为产品设计过程的技术要求,进而将质量屋中的信息转化为生产工艺的要求,并据此对苦荞麦片进行了质量改进研究,为苦荞麦片的生产提供了切实可行的工艺参数,并为食品新产品的研发提供了一条全新的思路。 相似文献
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本文根据离心液的性质,提出了酒糟离心液的蒸发浓缩工艺及对设备的具体要求。在列出了国内外生产DDGS的蒸发工艺流程同时,作者认为我国蒸发宜采用多效蒸发、错流加料。结合法国Artheney酒精厂的蒸发流程,提出了蒸发工艺中,能分别对每一效蒸发器进行清洗,不影响生产的流程是最合理的流程。 相似文献
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从探讨自动缫生丝与立缫生丝切断存在差距的原因入手,分析造成切断原因的机理,提出控制小(竹或)丝片回潮率的措施。认为大(竹或)丝片成形不良是造成切断的主要因素;小(竹或)丝片回潮率是大(竹或)丝片整形的基础;复播工艺温湿度管理是丝片成形的保证;缫丝台时产量对小(竹或)丝片回潮率的影响也不可忽视。 相似文献
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石墨相氮化碳纳米片(2D g-C_(3)N_(4))属于非金属聚合物半导体,具有成本低、无毒、对环境友好、能吸收可见光等优点,但也存在一定的缺陷。介绍了2D g-C_(3)N_(4)的基本结构和光催化机理,重点分析了2D g-C_(3)N_(4)的改性方法,包括金属掺杂、非金属掺杂、TypeⅡ型异质结、Z型异质结、S型异质结,以及助催化剂修饰等,并分析了它们在光催化降解方面的应用,展望了2D g-C_(3)N_(4)的发展方向。 相似文献
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为解决片烟装箱翻包机在翻包过程中,翻转体出现抖动,且液压油温及驱动电机机壳温度偏高等问题,采用基于先验知识的LS-SVM(Least Squares Support Vector Machines)理论,对皮带输送机定位方式进行了优化。利用PLC 编程对翻转体控制系统进行改进,采用轴流风机和压缩机制冷技术对电机和液压油分别进行冷却处理,重新调整液压系统的工作压力。结果表明:改进后消除了液压缸向外渗油和翻转体抖动现象,翻转体对油缸活塞杆支撑区域出现的开裂现象由3~4 次/年减少为0,电机机壳温度由65 ℃降至44 ℃,液压油温由55 ℃降至37 ℃左右,有效降低了设备故障率,提高了设备运行的可靠性和安全性。 相似文献
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为了解不同食用木薯品种(系)炸薯片在品质上的差异,探讨其影响因子,筛选适宜加工薯片的木薯品种(系),以12个优良食用木薯品种(系)为材料进行炸片加工,对薯片进行感官评价及薯片含水率、质构等测定,并进行主成分分析和与鲜薯营养品质的相关分析。结果表明:NK-10感官评价值、内聚性和弹性值最高,SC9和M33硬度较大,咀嚼性差异不显著。相关性分析发现,木薯薯片感官组织状态、色泽与鲜薯支链淀粉含量分别呈显著相关(P<0.05)和极显著相关(P<0.01),相关系数分别为0.674、0.795。主成分分析获得了4个主成分,解析贡献率分别为34.325%、23.627%、16.900%、13.205%,品系NK-10综合评分最高,为0.875,其次是M9的0.565、ST的0.401。该研究表明木薯品种(系)NK-10、M9、ST适宜用于炸片加工。薯片口感、风味、含水率、咀嚼性、色泽和组织状态可作为其品质鉴定的重要指标,且木薯炸薯片的组织状态和色泽受到鲜薯支链淀粉含量的影响。 相似文献
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针对荻苇备料系统的现状进行分析和探讨,采取提高苇片净化率,防止环境污染、减缓设备磨损等行之有效的措施,在一定程度上改善了备料的生产条件,提高了系统的生产适应能力。 相似文献
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ABSTRACT: :
Technology for the production of edible cassava chips was studied, using pretreatments such as cooking and partial drying to improve chip crispness. Different cassava varieties and types of cooking, such as boiling water and steam, were also investigated. The effects of such treatments were evaluated on chip friability criteria by using the Texture Analyzer TA.XT2, as well as affective tests for sensorial measurement. A significant correlation (-0.90592; p ≤ 0.05) was found between friability and sensory acceptance of chips from the cassava variety "IAC Mantiqueira." The absence of correlation (-0.66069; p < 0.05) for the variety "IAC 576.70" was considered highly positive, since the chips were sensorially accepted despite their high friability values. 相似文献
Technology for the production of edible cassava chips was studied, using pretreatments such as cooking and partial drying to improve chip crispness. Different cassava varieties and types of cooking, such as boiling water and steam, were also investigated. The effects of such treatments were evaluated on chip friability criteria by using the Texture Analyzer TA.XT2, as well as affective tests for sensorial measurement. A significant correlation (-0.90592; p ≤ 0.05) was found between friability and sensory acceptance of chips from the cassava variety "IAC Mantiqueira." The absence of correlation (-0.66069; p < 0.05) for the variety "IAC 576.70" was considered highly positive, since the chips were sensorially accepted despite their high friability values. 相似文献
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Three processing factors, namely, raw materials type (RMT) (i.e. chips and flour) and raw material drying mode (RDM) (i.e. sun‐ and oven‐drying at 55 °C) were related to the yield and some physicochemical properties of starch in a 23 factorial experiment. The quality characteristics investigated were: moisture content, pH, crude fiber content, peak viscosity and pasting temperature. Starch yields from oven‐dried chips and flour were significantly higher (at 5%) than from sun‐dried materials. The optimal yield of 55.9 g (per 70 g of dried product or 79.9%) was obtained from oven‐dried starch extracted from oven‐dried flour. The peak viscosities (PV) of starches extracted from flour and chips were similar while the observed pasting temperatures of flour‐extracted starches were not significantly different from those derived from chips. 相似文献
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Starch was extracted from dry chips of three varieties of cassava using wet milling and dry milling methods. The physicochemical and functional properties were compared with those from fresh root. The starch obtained exhibited lower peak viscosities, breakdowns and setbacks, and higher pasting and peak temperatures than that from fresh root. Most thermal properties (onset and peak temperatures of gelatinization and retrogradation; conclusion temperatures, enthalpies and peak height indices of retrogradation; and degree of retrogradation) were found to be higher than those of fresh‐root starch. Moreover, swelling power, paste clarity and freeze‐thaw stability of the former were inferior to those of the latter. Both types of starches exhibited increased rate of syneresis with increase in freeze‐thaw cycles. Differences observed in properties of starches derived from dry chips by wet and dry millings were very minimal. No indication of major change in granule structure was noted for dry‐chip starch that would alter the properties relative to fresh root starch. Higher fiber content and annealing due to exposure to heat and moisture of the former accounted for most of the variations of properties as compared to the latter. With the advanced technology used in starch manufacturing industry today it would be possible to obtain starch from dry chips with similar quality from fresh root. This would enable the industry to overcome the cycle of glut and low season, and allow them to remain open for longer period of time in a year. 相似文献
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为了充分利用生物质资源,本文对农产废弃物-木薯秸秆的水解产糖工艺进行了研究。首先,以纤维素的含量为指标,研究了常规碱处理、微波/碱处理和超声波/碱处理三种方法对木薯秸秆进行预处理的效果。结果显示:经过2%(m/m)Na OH溶液结合微波处理40 min后得到的木薯秸秆,其纤维素含量最高(54.1%),但重量损失也最大(61.3%)。这是由于微波辐射增加了半纤维素在碱液中的溶解度,而使半纤维素被除去,纤维素含量相对增加。然后,对三种预处理方法得到的木薯秸秆进行发酵产糖研究,实验显示微波/碱处理得到的底物经绿色木霉降解可得到最高的还原糖产量,而对木薯秸秆糖化所得残渣的主要化学成分进行分析也证明了这一点。因此,为有利于后期木薯秸秆的发酵产糖,微波/碱处理是木薯秸秆糖化前的一种理想的预处理方法。 相似文献
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生氰糖苷含量的高低对评估食用木薯块根及其制品的食用安全性及其重要。以木薯块根和木薯粉为试材,本研究建立了亚麻苦苷和百脉根苷2种生氰糖苷(Cyanogenic Glycosides,CNGs)的快速提取和高效液相色谱-蒸发光散射(HPLC-ELSD)检测的方法,分析了不同品种木薯块根、木薯粉及其制品中CNGs含量变化。结果表明,食用木薯块根及木薯粉中CNGs提取最佳的硫酸溶液浓度分别为0.025和0.100 mol/L;HPLC-ELSD检测方法可有效分离亚麻苦苷和百脉根苷,其浓度在4.1~820.0 mg/L和2.5~250.0 mg/L范围内线性相关性较好,相关系数(r)分别达到了0.9996和0.9993,检测限(LOD)分别为2.1和0.5 mg/kg,定量限(LOQ)分别为8.2和2.0 mg/kg;该方法重复性和样品稳定性的标准偏差(RSD)都低于5.0%;木薯块根和木薯粉中2种CNGs的平均加标回收率分别在89.3%~96.3%和107.5%~114.9%之间,重复间RSD小于3.4%。样品验证结果表明:不同的木薯品种CNGs含量差异较大;种植8~9个月的木薯制备木薯粉CNGs含量较低;蒸煮加工方式可有效清除木薯食品中CNGs。本方法操作简单、稳定性较好、准确度高,在食用木薯块根及其制品中CNGs的分析与评价等研究方面具有较强的应用前景。 相似文献