纺织刺条钢丝球化退火质量的控制

分析 6 0钢钢丝不同含碳量对球化温度的影响 ,结果表明含碳量越高 ,球化退火温度越高 ,当w(C) =0 .5 7% ,w(Mn) =0 .72 %时 ,6 90℃保温 3.5h球化退火可获得良好的加工性能 ;当w(C) =0 .6 3% ,w(Mn) =0 .80 %时 ,710℃时保温 3.5h可获得良好的加工性能。建议球化退火前分析钢丝中的含碳量以确定最佳的球化退火温度     

旋切机辅助滑道调节的研究

现代旋切机大多数采用具有直线倾斜辅助滑道(如图1所示)的刀架.当丝杆驱动刀架水平进刀时,倾斜的辅助滑道控制旋刀绕直线A转动,使其装刀后角随木段半径r的不断减小而自动减小,从而使旋刀后刀面与木段表面的接触面积在整个旋切过程中尽可能保持不变,改善单板的表面加工质量,满足旋切工艺的要求.     

PET纤维直径对过滤纸结构和性能的影响

采用5种不同直径的PET纤维与植物纤维配抄过滤纸,探究PET纤维直径对过滤纸结构和性能的影响。结果表明,过滤纸的厚度、孔径和透气度随着PET纤维直径的减小而减小,过滤效率和过滤阻力随着PET纤维直径的减小而增大,但在不同的PET纤维直径范围内变化的程度不同。当PET纤维直径在5~17μm范围内时,变化程度较小;当PET纤维直径由5μm降至2μm时,过滤纸各项性能都发生了显著的变化。直径为2μm的PET纤维作为一种新的纤维原料在过滤纸研制领域将具有很大的应用潜力。     

提高单板旋切技术的辅助动力压辊

一九八二年二月,在林产工业新技术鉴定会上,麦迪逊林产品研究所对能够为单板旋切带来划时代改良的辅助动力压辊进行了介绍。 单板旋切时,为防止木段滑脱,缩小木芯直径,麦迪逊林产品研究所研制了一种辅助动力压辊。它将给林产工业带来更大的经济效益。据估计,此装置的应用就美国来讲,至少每年可以节约7500万美元的经费。此辅助动力压辊最近由林产品研究所申请为专利。 大家知道,木段旋切时靠卡头卡住木段两端面,带动木段相对于固定的旋刀而旋转。卡轴传递扭矩的大小受木段两端部材质的影响。当木段端部材质不好时,卡轴打滑就无法旋切。     

溶剂及纺丝工艺对静电纺聚砜纤维形貌的影响

采用静电纺丝的方法制备纳米级到微米级的聚砜(PSU)纤维,通过扫描电镜图分析了溶剂、溶液质量分数、纺丝距离、电压和流量等对纤维形态结构的影响。结果表明：在纯DMF溶剂中添加丙酮后,纤维上的珠状物消失,纤维直径略有下降,但随着溶剂中丙酮比例的增加,纤维直径又略有增加。当PSU/ D9A1溶液的质量分数从13%增至20%时,纤维中的珠状物逐渐消失,平均直径逐渐增加;由质量分数为15% 的PSU/D9A1溶液纺得的纤维,随着纺丝距离和电压的增加,纤维上的珠状物数量减少,纤维直径先增加后减小;同样条件下,质量分数增加为20%时,纤维上没有珠状物,纤维直径在1.1~1.7μm之间;当溶液流量从1.5ml/h增至4.0ml/h,纤维直径先增加后减小。     

对细旦、超细旦圆截面纤维纤度与纤维直径、比表面积关系的研究

研究了细旦、超细旦圆截面纤维纤度与纤维直径、比表面积之间的关系。结果表明：①当纤度增加１倍时,纤维直径增加０．４１４倍;②随着纤度的减小,纤维比表面积增大,在纤度约为０．５ｄ处有一个明显的转折点;③当纤度小于０．５ｄ时,比表面积随着纤度的减小而迅速增加;④在纤度相同时,锦纶６的比表面积比涤纶大１０％,丙纶的比表面积比涤纶大２３％。     

乙醇-水溶剂中阿斯巴甜溶解度及介稳区的研究

在5～60 ℃温度范围内,研究阿斯巴甜在不同比例的乙醇-水混合溶剂中的溶解与超溶解特性,得到了阿斯巴甜的结晶介稳区,并推算出表观成核级数m,给出了成核速率方程。采用λh方程关联6 个体系的溶解度数据,并考察温度、溶剂组成、降温速率以及搅拌速率对结晶介稳区的影响。结果表明：阿斯巴甜的溶解度随着温度和乙醇质量分数的增加而增加,当质量比w=0.5时出现溶解度的协同效应;随着温度和乙醇质量分数的增加,阿斯巴甜结晶介稳区宽度减小;在相同条件下,搅拌速率的降低和降温速率的升高均会增大阿斯巴甜结晶介稳区的宽度。     

影响熔融静电纺聚丙烯纤维直径的工艺因素

针对聚丙烯熔融静电纺纤维直径难以细化问题,以熔体流量、聚合物熔体温度、施加电压、喷丝头与接收台的接收距离、电场力等为影响因素进行研究。结果表明：流量为0.05 mL ∕h 时可以纺出连续的纤维且纤维直径也随流量的增大而增加;当聚合物熔体 ∕ 喷丝头温度超过260 ℃∕280 ℃时,继续升高温度纤维直径不会继续降低;电场力恒定时,随着接收距离增加,纤维直径减小的趋势逐渐变缓,到30 mm 之后,纤维直径基本不变。考虑综合因素,最终选取的工艺参数：熔体流量为0.05mL ∕ h,聚合物熔体 ∕ 喷丝头温度为260 ℃ ∕ 280 ℃,电压为-24.6 kV,距离为30mm,在此条件下纺得纤维的平均直径为6.23μm,标准差为1.42。     

静电纺锦纶6纳米级纤维的形态结构

 采用静电纺丝的方法纺制了锦纶6纳米级纤维,分析了锦纶6甲酸溶液质量分数、喷丝头与接收屏之间的距离(C-SD)和电压对纤维形态结构的影响,讨论了上述参数和静电纺锦纶6纤维直径分布之间的关系。结果表明,静电纺锦纶6纤维的直径随着纺丝液质量分数的增加而增加,锦纶6甲酸溶液在质量分数为12%左右时的静电纺丝效果最好;当电压超过15 kV时,纤维的直径随着电压的增加而减小,而且直径的分布趋于集中;C-SD对纤维直径的影响呈现波动性特征。     

电压和辅助气流对狭缝式熔体微分电纺的影响

采用自主设计的狭缝式熔体微分静电纺丝装置,使用聚丙烯（PP）材料进行熔体静电纺丝,研究了电压对射流根数的影响,同时探究了辅助气流对纤维直径的细化作用。试验结果表明：当挤出机端温度为200％,流道温度为230℃,纺丝距离为90mm,流量大小为0．8g／min时,射流根数随着电压增大而增加;当电压为50kV时,射流根数达到最大,为24根。纤维直径随辅助气流速度的增大而减小;当电压为50kV,辅助气流速度为8m／s时,纤维平均直径可达到1．55μm。     

Effects of cutterhead diameter and log infeed position on size distribution of pulp chips produced by a chipper-canter

Effects of cutterhead diameter and log infeed position on the mechanism of chip formation and size distribution of black spruce chips produced by a chipper canter were evaluated. Two cutterhead diameters (448.7 and 661.5 mm) combined with three infeed positions or vertical distance from the cutterhead axis to the bedplate on which the log was supported, were tested. The mean angle between the chipping rake face with respect to the grain (mean attack angle) was calculated for each infeed position. The nominal linear cutting speed was fixed at 23.5 m/s. Rotation speed and feed speed were adjusted to obtain a nominal chip length of 25.4 mm. Ninety-six logs were transformed under frozen and unfrozen wood temperatures. The high-speed images showed that the attack angle and temperature of logs (frozen and unfrozen wood) played an important role in the mechanism of chip formation. Within a knife cut, the images also showed that chip thickness was mainly defined by radial-longitudinal and in a lesser degree by tangential-longitudinal splitting ruptures. Furthermore, chip size distribution was also affected by the cutterhead diameter, attack angle, and temperature condition. Mean chip thickness decreased as attack angle increased for both cutterhead diameters, regardless of wood temperature condition. Further, frozen logs produced thinner chips than unfrozen logs (regardless of the cutterhead diameter and/or attack angle). The maximum amount of pulpable chips was produced during the fragmentation of unfrozen logs at the greater attack angle for both cutterhead diameters. These results give useful information to estimate changes in chip size distribution that could occur within the studied range of infeed positions (or attack angles) and cutterhead diameters.     

旋转闪蒸干燥机的改进

针对传统结构的旋转闪蒸干燥机的粉碎室内胆和粉碎刀片所存在的欠缺进行改进优化,提高机器的工效,降低能耗。通过对物料在传统结构旋转闪蒸干燥机内部运动机理的研究发现:物料在圆筒形的粉碎室内随气流作圆周运动时,其运动速度、方向与粉碎刀的旋转速度、方向较为接近,粉碎工效不高;物料在带有刮板的垂直板式结构的粉碎刀作用下易沿切向击中筒壁,加大黏壁程度,并且粉碎刀的旋转对气流无辅助作用。如把圆筒形粉碎内胆改为多边形粉碎内胆,使物料在撞击作用下改变飞行方向,增加与粉碎刀的接触次数,可以提高工效;同时把粉碎刀改为带斜角的风扇形刀组,促进热气流的上升运动,可以加强物料的干燥、粉碎和上升,减少物料的黏壁。     

Transfer of surface-dried Listeria monocytogenes from stainless steel knife blades to roast turkey breast

Listeria contamination of food contact surfaces can lead to cross-contamination of ready-to-eat foods in delicatessens. Recognizing that variations in Listeria biofilm-forming ability exist, the goal of this study was to determine whether these differences in biofilm formation would affect the Listeria transfer rate during slicing of delicatessen turkey meat. In this study, six previously identified strong and weak biofilm-forming strains of Listeria monocytogenes were grown at 22 degrees C for 48 h on Trypticase soy agar containing 0.6% yeast extract and harvested in 0.1% peptone. Thereafter, the strains were combined to obtain two 3-strain cocktails, resuspended in turkey slurry, and inoculated onto flame-sterilized AISI grade 304 stainless steel knife blades that were subjected to 6 and 24 h of ambient storage at approximately 78% relative humidity. After mounting on an Instron Universal Testing Machine, these blades were used to obtain 16 slices of retail roast turkey breast. Based on an analysis of the slices by direct plating, Listeria populations decreased 3 to 5 log CFU per slice after 16 slices. Overall, total transfer to turkey was significantly greater for strong (4.4 log CFU total) as opposed to weak (3.5 log CFU total; P < 0.05) biofilm formers. In addition, significantly more cells were transferred at 6 (4.6 log CFU total) than at 24 h (3.3 log CFU total; P < 0.05) with Listeria quantifiable to the 16th slice, regardless of the inoculation level. Increased survival by the strong biofilm formers, as evidenced by viability staining, suggests that these strains are better adapted to survive stressful conditions than their weak biofilm-forming counterparts.     

Particle-water partitioning of PCBs in the photic zone: a 25-month study in the open Baltic Sea

From previous laboratory and field studies, it remains unclear whether partitioning of hydrophobic organic contaminants (HOCs) to phytoplankton from water is kinetically limited or may be treated as an equilibrium process. Here, we report on the partitioning of polychlorinated biphenyls (PCBs) to particulate organic carbon (POC), dominated by planktonic primary production, in the open Baltic Sea during a 25-month period. The organic carbon-normalized partition coefficient (Koc) was corrected for temperature, salinity, and sorption to filter-passing organic carbon. At all 21 sampling occasions, the log Koc-log Kow regression was significantly linear, despite a large variation in biogeochemical parameters such as POC concentration and composition, primary production, and phytoplankton species composition. These data strongly suggest that partitioning of PCBs to POC in temperate surface waters is equilibrated and therefore not kinetically limited by factors such as rapid phytoplankton growth rate or large cell size. The partitioning of PCBs to the POC was described throughout seasonal cycles by log Koc = 0.88 +/- 0.07 log Kow + 0.90 +/- 0.47 (95% confidence interval). The slope of the log Koc-log Kow regression for the single sampling occasions varied between 0.56 and 1.25, and there was a seasonal variation in the POC sorbent quality (e.g., log Koc for PCB 28 varied between 5.5 and 6.9; median 5.9). These variations reflect the variability in structural composition of the POC pool in such pelagic waters. Being able to predict particle-water partitioning of HOCs significantly reduces the required complexity of both food web uptake models and predictions of POC-mediated export of HOCs to the deep ocean.     

Effect of surface roughness and stainless steel finish on Listeria monocytogenes attachment and biofilm formation

The purpose of this study was to evaluate the effect of surface roughness (Ra) and finish of mechanically polished stainless steel (Ra = 0.26 +/- 0.05, 0.49 +/- 0.10, and 0.69 +/- 0.05 microm) and electropolished stainless steel (Ra = 0.16 +/- 0.06, 0.40 +/- 0.003, and 0.67 +/- 0.02 microm) on Listeria adhesion and biofilm formation. A four-strain cocktail of Listeria monocytogenes was used. Each strain (0.1%) was added to 200 ml of tryptic soy broth (TSB), and coupons were inserted to the mixture for 5 min. For biofilm formation, coupons with adhesive cells were incubated in 1:20 diluted TSB at 32 degrees C for 48 h. The experiment was performed by a randomized block design. Our results show that the level of Listeria present after 48 h of incubation (mean = 7 log CFU/cm2) was significantly higher than after 5 min (mean = 6.0 log CFU/cm2) (P < 0.01). No differences in initial adhesion were seen in mechanically finished (mean = 6.7 log CFU/cm2) when compared with electropolished stainless steel (mean = 6.7 log CFU/cm2) (P > 0.05). Listeria initial adhesion (values ranged from 5.9 to 6.1 log CFU/cm2) or biofilm formation (values ranged from 6.9 to 7.2 log CFU/cm2) was not significantly correlated with Ra values (P > 0.05). Image analysis with an atomic force microscope showed that bacteria did not colonize the complete surface after 48 h but were individual cells or grouped in microcolonies that ranged from 5 to 10 microm in diameter and one to three cell layers in thickness. Exopolymeric substances were observed to be associated with the colonies. According to our results, electropolishing stainless steel does not pose a significant advantage for food sanitation over mechanically finished stainless steel.     

An alternative process for cleaning knives used on meat slaughter floors

Traditionally on slaughter floors operator knives are cleaned by rinsing in hand wash water at 20-40 degrees C followed by brief immersion in baths termed "sterilisers" which contain water no cooler than 82 degrees C. Under Australian legislation, both domestic and export, it is possible for a meat processing establishment to apply to the Controlling Authority for permission to implement an alternative procedure providing that it is at least the equivalent of that legislated. No firm evidence appears to exist for the 82 degrees C requirement and the possibility of replacing this element of the knife cleaning procedure with an alternative procedure using 60 degrees C water and a longer immersion time was investigated at an abattoir slaughtering cattle and sheep. Knives were tested at a range of work stations located along beef and mutton slaughter floors for Aerobic Plate Counts (APCs) and E. coli. For knives used on the beef chain the mean log APC/cm(2) was 2.18 by the current knife cleaning process and 1.78 by the alternate procedure (P<0.001). Using the current system E. coli was isolated from cleaned knives on 20/230 (8.7%) occasions compared with 21/230 (9.1%) occasions using the alternative system. The mean log E. coli of positive knives was 0.43/cm(2) and 0.61/cm(2) from the current and alternative systems, respectively. On the mutton chain the mean log APC/cm(2) was 1.95 using the current knife cleaning process and 1.69 by the alternative procedure (P=0.014). Using the current system E. coli was isolated from cleaned knives on 24/130 (18.5%) occasions compared with 29/130 (22.3%) occasions using the alternative system. The mean log E. coli of positive knives was 0.90/cm(2) and 0.76/cm(2) from the current and alternative systems, respectively. It is concluded that using two knives alternatively, rinsing them in hand wash water, then immersing them between uses in 60 degrees C water provides a microbiological outcome equivalent to rinsing them and momentary dipping in 82 degrees C water.     

面接触钢丝绳生产用模具最佳孔型参数探讨

对影响面接触模具孔型参数的因素进行分析,对模具工作锥角和定径带长度进行计算和实践检验。结果显示,工作锥角和定径带长度是影响面接触模的关键因素,当压缩率为17%~20%、工作锥角为15.2°~17.2°、定径带长度为钢丝绳压后直径的0.1倍时,可以达到最佳的使用效果。     

离心喷雾造粒对V_A微胶囊容重和流动性的影响

用离心喷雾造粒技术制备面粉营养强化剂微胶囊化VA。研究结果表明,离心雾化器的振动频率和微胶囊的体积平均粒径(D4,3)、流动性呈负相关;振动频率为30Hz时,VA微胶囊的体积平均粒径(D4,3)为85.61μm,其容重和面粉的容重在统计学上无显著性差异(P>0.05);休止角(Ψ)为30.76°,其流动性良好。     

Package systems and storage times serve as postlethality controls for Listeria monocytogenes on whole-muscle beef jerky and pork and beef smoked sausage sticks

To validate how packaging and storage reduces Listeria monocytogenes on whole-muscle beef jerky and smoked pork and beef sausage sticks, four packaging systems (heat sealed [HS] without vacuum, heat sealed with oxygen scavenger, nitrogen flushed with oxygen scavenger [NFOS], and vacuum) and four ambient temperature storage times were evaluated. Commercially available whole-muscle beef jerky and smoked pork and beef sausage sticks were inoculated with a five-strain L. monocytogenes cocktail, packaged, and then stored at 25.5 °C until enumerated for L. monocytogenes at 0, 24, 48, and 72 h and 30 days after packaging. The interaction of packaging and storage time affected L. monocytogenes reduction on jerky, but not on sausage sticks. A >2-log CFU/cm(2) reduction was achieved on sausage sticks after 24 h of storage, regardless of package type, while jerky had <2-log reductions for all packaging types. At 48 h, log reductions were similar (P. 0.05) for all types of jerky packaging, ranging from 1.26 to 1.72 log CFU/cm(2); however, at 72 h, mean L. monocytogenes reductions were >2 log CFU/cm(2), except for NFOS (1.22-log CFU/cm(2) reduction). Processors could package beef jerky in HS packages with oxygen scavenger or vacuum in conjunction with a 24-h holding time as an antimicrobial process to ensure a >1-log CFU/cm(2) L. monocytogenes reduction or use a 48-h holding time for HS- or NFOS-packaged beef jerky. A >3-log CFU/cm(2) mean reduction was observed for all beef jerky and sausage stick packaging systems after 30 days of 25.5 °C storage.     

Comparative analysis of acid resistance between susceptible and multi-antimicrobial-resistant Salmonella strains cultured under stationary-phase acid tolerance-inducing and noninducing conditions

This study compared acid resistance levels among five antimicrobial-susceptible strains of Salmonella and five strains that were simultaneously resistant to a minimum of six antimicrobial agents. The induction of a stationary-phase acid tolerance response (ATR) was attempted by both transient low-pH acid shock and acid adaptation. For acid shock induction, strains were grown for 18 h in minimal E medium containing 0.4% glucose (EG medium) and exposed to sublethal acid stress (pH 4.3) for 2 h, and subsequently, both shocked and nonshocked cultures were acid challenged (pH 3.0) for 4 h. Acid adaptation was achieved by growing strains for 18 h in tryptic soy broth containing 1.0% glucose (TSB+G), while nonadapted cultures were grown for 18 h in glucose-free tryptic soy broth (TSB-G). Acid-adapted and nonadapted inocula were acid challenged (pH 2.3) for 4 h. Initial (0 h) mean populations of nonchallenged Salmonella were 8.5 to 8.7, 8.4 to 8.8, and 8.2 to 8.3 log CFU/ml for strains grown in EG medium, TSB-G, and TSB+G, respectively. After 4 h of acid challenge, mean populations were 3.0 to 4.8 and 2.5 to 3.7 log CFU/ml for previously acid-shocked susceptible and resistant strains, respectively, while corresponding counts for nonshocked strains were 4.3 to 5.5 log CFU/ml and 3.9 to 4.9 log CFU/ml. Following 4 h of acid exposure, acid-adapted cultures of susceptible and resistant strains had mean populations of 6.1 to 6.4 log CFU/ml and 6.4 to 6.6 log CFU/ml, respectively, while corresponding counts for nonadapted cultures were 1.9 to 2.1 log CFU/ml and 1.8 to 2.0 log CFU/ml, respectively. A low-pH-inducible ATR was not achieved through transient acid shock, while an ATR was evident following acid adaptation, as adapted populations were 4.2 to 4.8 log units larger than nonadapted populations following acid exposure. Although some strain-dependent variations in acid resistance were observed, results from this study suggest no association between susceptibility to antimicrobial agents and the ability of the Salmonella strains evaluated to survive low-pH stress.