水槽式烟梗回潮机温度精准控制系统的设计

由于水槽式烟梗回潮机温度控制系统受水位波动影响较大,造成水温波动,影响出口物料温度和含水率的稳定性。通过分析水温波动原因,对水槽式烟梗回潮机的加水、排水及加热管路进行了改进,将水位、水温控制模式由上下限控制改为PID闭环控制。结果表明:改进后的水槽式烟梗回潮机避免了水位周期性波动,有效提高了水温的稳定性。以水温60℃进行对比测试,温差由±5.52℃降低至±1.43℃,标准偏差由1.02℃降低至0.62℃。水温的精准控制保证了出口物料温度和含水率的稳定性,满足了梗丝生产的工艺需求。      

浸梗机水温加热系统的改进

针对浸梗机水温加热盘管长期使用后粘结水垢导致加热性能下降问题,对浸梗机水温加热系统进行了改进。将盘管加热方式改进为采用蒸汽喷射器对洗梗水直接喷射蒸汽的加热方式。改进后水温从25℃提高到60℃所需时间从21～28 min降低到14 min,当水温下降达到设定下限时蒸汽加温系统能够及时提高温度,改善了水温加热设备的性能,保证了物料加工过程中水温的恒定。     

浸梗工艺探讨

为简化烟梗预处理工艺,提高烟梗处理质量,进行了浸梗工艺试验。结果表明,新烟梗的处理时间最短,60℃水温时,经过5s的浸泡时间处理后,滤去水分,在环境温度(25±2)℃和相对湿度(68±5)%的条件下存放4h,烟梗的浸透率可达到99%以上,含水率为36.27%;相同库存期、不同产区的复烤后烟梗的处理时间稍有差别;同一产区的复烤后烟梗随着库存期的延长,所需的处理时间也长;在适宜的水温条件下,当浸泡时间达到60s时,烟梗的浸透率趋于一致。     

浸梗工艺的改进试验

为进一步改进复烤烟梗的预处理工艺,提高梗丝加工质量,降低梗丝消耗,采用新型刮板式浸梗机进行了该设备最佳工艺参数范围的确定和浸梗与水洗梗 蒸梗及二次贮梗3种处理方法对梗丝工艺质量及消耗等的影响对比试验。实际应用效果表明,浸梗法工艺在降低物耗和提高梗丝质量方面比水洗梗 蒸梗处理和二次贮梗法具有明显的优势;60℃、50s(刮板输送皮带电机频率24Hz)、贮存4h为刮板式浸梗机的最佳工作条件。     

膨胀烟丝回潮系统的改进

为解决膨胀烟丝回潮时筒壁粘料量大、烟丝含水率不稳定等问题,采用分步分比例加水工艺对回潮系统进行改进。安装加湿漏斗和加湿振槽,与滚筒式回潮机共同完成加水过程,通过定量加水方式提高烟丝的耐加工性;改进滚筒式回潮机的喷水装置和抄料板,通过降低加水强度和集中度,减少筒壁粘料量。以厦门烟草工业有限责任公司提供的A级膨胀烟丝为对象,对改进前后回潮系统进行测试,结果表明:改进后膨胀烟丝填充值提高0.82 cm³/g,出丝率提高1.28百分点,整丝率提高1.88百分点,碎丝率降低1.22百分点,筒壁粘料量降低12.39 kg/批次,含水率标准偏差降低0.039百分点。该技术可为提升膨胀烟丝品质提供支持。     

浸梗和微波润梗技术在制丝工艺中的研究应用

为简化烟梗预处理工艺,提高梗丝加工质量,采用浸梗+微波润梗工艺,对原两润两贮工艺流程进行了改进。通过改进后的系列试验及回归分析得出了单工序相关参数的影响及适宜的工艺参数。改进后的结果表明:与改进前相比,①改进后的工艺流程可节约生产场地,每批次可节省生产时间4 h;②有利于提高烟梗的回透效果,使贮柜内断面物料含水率分布均匀,切丝后梗丝含水率标准偏差降低0.07%;③提高了加工过程物料含水率的稳定性,成品梗丝整丝率、碎丝率基本持平,填充值提高0.4cm3/g;④最适宜的工艺运行参数为:浸梗时间70.18 s;浸梗温度为52.7℃;微波功率64 kW、微波照射时间75 s。     

滚筒式回潮机片烟松散装置的改造

对滚筒式回潮机的片烟松散装置进行了改造,散料装置采用了竖直耙钉的方式,使散料效果更加明显,且避免了挂料和料尾过长现象,烟饼数量比改造前减少75%左右,提高了片烟的加工质量。     

WQ85A型洗梗机含水率控制系统的设计与应用

WQ85型洗梗机是近2年梗处理线推广应用的新设备,但由于该机没有烟梗含水率控制系统,导致含水率变化大,影响后道工序.我们公司经过实验研究,增设了含水率控制系统(WQ85A型),使烟梗含水率在30%～34%之间可调控,精度达±1%.本文着重介绍含水率控制系统的结构原理设计、参数设定及实际使用效果.     

预处理工艺对烟梗回透率的影响

以烟梗回透率指标为参考,在单因素试验基础上,运用四因素三水平响应曲面分析法,研究梗丝生产制造过程中梗预处理段工艺参数对烟梗回透率的影响。结果表明,贮梗时间、浸梗时间、蒸梗温度、浸梗水温对烟梗回透率影响显著,建立二次回归方程模型,模型显著、有效;梗预处理段最佳生产工艺为浸梗时间70s,浸梗水温60℃,贮梗时间3.5h,蒸梗温度60℃。该条件下,烟梗回透率最高。     

烟梗双螺杆制浆机直接成丝工艺及其应用

为研究烟梗预处理条件对双螺杆搓丝机成丝效果的影响,考察了汽蒸时间,汽蒸后烟梗水分,烟梗搓丝段数对烟梗成丝得率的影响。实验结果表明:调节烟梗初始水分为40%~50%进行汽蒸处理,随着汽蒸时间的延长,烟梗水分迅速增加,水分由初始值增加到58.14%,10 min以后烟梗的水分变化趋于平缓,因此确定10 min为烟梗较佳的汽蒸时间;烟梗初始水分控制在40%~50%,汽蒸处理后水分达到55%~60%,该条件下烟梗搓丝效果最好;汽蒸后烟梗单段搓丝,梗丝合格率为48.63%,经过3、4段的搓丝,过细的梗丝造成梗丝缠绕,合格梗丝过筛困难,合格率下降,并且产生了很多细碎组分。因此,烟梗汽蒸成丝的最佳处理条件为:烟梗回潮后水分40%~50%,最佳汽蒸时间10min,汽蒸后水分达到55%~60%,两段搓丝,在此条件下,合格梗丝得率为68.91%。     

浸泡时间对薏米蒸煮过程中水分分布的影响

为研究浸泡对薏米在蒸煮过程的影响,将薏米浸泡不同时间(0、30、60、90、120、150 min),采用低场核磁共振技术(LF-NMR)研究薏米在蒸煮过程中水分的分布状态和流动性变化,并研究不同浸泡时间对薏米蒸煮过程中吸水率、膨胀率、质构的影响。结果表明:随着蒸煮时间和浸泡时间增加,薏米的吸水率和膨胀率增大,硬度降低;薏米在蒸煮过程中的弹性呈下降趋势,浸泡增大了薏米在蒸煮过程中的弹性,浸泡后的薏米在蒸煮过程中的弹性无显著差异;浸泡缩短薏米蒸煮时间,蒸煮过程中易流动水转变为不易流动水,且随着浸泡时间的增加,易流动水转变为不易流动水的速度先增大后下降。主成分分析结果表明主成分1(吸水率、膨胀率、T_(21b)、T_(22)、M_(22)、M_(21b)、硬度、弹性)、主成分2(T_(21a)、T_(21b)、T_(22)、M_(21a)、M_(21b))和主成分3(T_(21a)、M_(21a)、M_(21b))前三个主成分可以解释变异方差的88. 87%,并且浸泡薏米与未浸泡薏米在样品评分图上显著分开。     

一种改进的极端学习机算法

为了提高极端学习机算法的稳定性和学习速度,结合L1/2正则化理论提出一种改进的极端学习机算法——基于L1/2正则化的快速学习算法(L1/2-RELM).该算法首先采用L1/2正则项对极端学习机算法进行约束,其次运用half算法确定网络输出权重,提高了算法的稳定性和学习速度.数值实验表明,所提算法的学习速度比极端学习机算法的学习速度更快,且性能更加稳定.     

An improved method of adjusting flour moisture in studies on lipid binding

Summary. A method is described for the controlled adjustment of flour moisture level over the range 14-60%. Water was added as powdered ice to flour dispersed in liquid nitrogen thereby avoiding the introduction of mechanical work. the effect of moisture on the distribution of free and bound lipids in a hard wheat flour was investigated using this technique. Free lipid decreased above 20% moisture, while extractable bound lipid increased only above 25% moisture. These different critical moisture levels are considered with reference to the distribution of neutral and polar lipid fractions in the moistened flour.     

浸泡时间对绿豆浸泡液中多酚及抗氧化活性的影响

研究了不同浸泡时间对绿豆浸泡液中多酚、黄酮、DPPH自由基清除能力、ABTS+·自由基清除能力、总抗氧化能力的影响,分析了多酚、黄酮含量与抗氧化能力之间的相关性。结果表明:浸泡时间在4~12 h内,随着浸泡时间的增加,浸泡液中多酚、黄酮含量显著增加,ABTS+·自由基清除能力、DPPH自由基清除能力显著增强,浸泡12 h后,增长趋势渐缓;总抗氧化能力在4~8 h内,随浸泡时间的增加而快速增大,之后保持缓慢增长,24 h时总抗氧化能力达到最大;多酚、黄酮含量与抗氧化能力之间具有显著的相关性(P0.01)。     

低温淬火加热保温时间的等效公式及应用

4Cr5MoSiV1（H13）和Cr12型钢在实际生产中采用低温淬火加热,低温加热淬火获得高的韧性和强度。本文论述了低温淬火时的奥氏体化的工艺参数采用公式t1／t2=exp[-Q／R×（1／T2-1/T1）］计算,生产实践证明：这个公式能很好地满足制订工艺的需要。     

An improved vacuum-steam pulsed blanching machine design and garlic scape blanching verified experiment

Vacuum-steam pulsed blanching (VSPB) is an emerging blanching method resulting in high efficiency and product quality. However, inconvenient loading, small loading capacity, uneven rinsing and imprecise control hinder its application in food industry. Therefore, the current work aimed to design a VSPB machine, including selection of components, building a control system and designing a steam nozzle in order to increase the load capacity and improve device control. For this purpose, a horizontal blanching chamber with internal nozzle was designed and optimized using CFD method. The vacuum chamber design required a more evenly distributed steam inlet. A water-sealing vacuum pump, a cooling device and a hardware system were developed. The distribution of steam released from the nozzle in the chamber was numerically investigated by solving the three-dimensional Reynolds-averaged Navier-Stokes equations, with a velocity uniformity index value of 0.448. The validation blanching test was conducted using garlic scape as the test material. The steam holding time and the number of cycles significantly affected (p < 0.05) the color of the garlic scapes. Peroxidase (POD) activity decreased with the increase of blanching cycles until the enzymes were completely inactivated. VSPB significantly decreased (p < 0.05) the lignin content of the garlic scapes. The findings indicate that the best results were obtained after 2 cycles of VSPB and steam holding time of 30 s.Industrial relevanceHot water and steam thermal blanching are the two most frequently used blanching methods in food processing. Generally, they are used as a pretreatment before drying, freezing or canning of different fruits and vegetables. In current work, an improved vacuum-steam pulsed blanching machine was designed and the validation blanching test with garlic scape as the material indicated that VSPB operation was effective in preventing the synthesis of lignification in garlic scapes. By considering enzyme inactivation, lignification, color, and other quality attributes, 2 cycles of VSPB and steam holding for 30 s were proposed as the optimal VSPB conditions.     

Safe storage time of high moisture wheat

Deterioration rates were determined for 15-19% moisture content (m.c., wet basis) wheat (Triticum aestivum L. cv. 'Barrie') stored at constant temperatures or with a step decrease in storage temperatures. Deterioration rates were determined by measuring germination capacity of the grain and respiration rates of grain and microorganisms. Safe storage time was defined as the time for germination to decrease to 90%. Safe storage times of 19% m.c. wheat stored at constant temperatures ranged from 2.5 d at 30 and 35 degrees C to 37 d at 10 degrees C. Deterioration rates of 19% m.c. wheat stored with a step decrease in storage temperatures (35-25, 30-20, 25-20, and 20-15 degrees C) were determined and safe storage times were satisfactorily predicted. Safe storage times of 17% m.c. wheat were 5, 7, and 15 d at 35, 30, and 25 degrees C, respectively. Respiration rates and germination percentages of 15 and 16% m.c. wheat stored at 25 degrees C remained constant for 70 d. The respiration rates of 17-19% m.c. wheat at 25 degrees C increased while the germination percentages decreased with storage time. Germination dropped from 98 to 92-89% when the dry matter losses were about 0.05% and visible mould occurred when the dry matter losses were about 0.1% in 17-19% m.c. wheat. Safe storage times of 17% m.c. wheat stored at 35-25 degrees C were compared with those determined in similar previous work with cultivars 'Domain' and 'Katepwa'. 'Domain' had the longest and 'Barrie' had the shortest storage times.     

超声波辅助浸泡对稻谷含水量和蒸谷米品质的影响

以早籼稻为材料,研究超声波功率、超声波处理时间及料液比对稻谷含水量、蒸谷米的整精米率以及糊化特性的影响,并采用正交试验对超声波辅助浸泡工艺进行优化。结果表明:在超声波功率为600W,超声波处理时间为25min,料液比为1∶3(g/mL)时的工艺组合条件最优,整精米率达68.82%,蒸谷米的品质最好。     

小■浸渍工艺的实验探究

针对常规浸渍方法采用绞装丝浸渍的生产方式存在重复用工和重复干燥,效率低、能源消耗大等问题。采用在小■真空给湿时加入绞装丝浸渍助剂EKL-101,研究小■生丝浸渍工艺。通过将绸厂中的生丝浸渍和干燥工序合并到生丝生产过程中的真空渗透工序,以期达到减少绸厂生产加工工序、减少用工、提高劳动生产率、节省能耗的目的。研究结果表明:小■生丝浸渍前,将小丝片置于40～50℃下,平衡干燥180 min,小■丝片回潮率控制在8%以下;当助剂质量分数为1.0%时,浸渍温度40～45℃,相对真空度-0.08 MPa,浸渍时间60～120 min,可以得到与传统生丝浸渍基本相同的效果。