化纤智能制造技术及装备在纺织行业的应用新进展

正编者按:新时代,在信息技术改造传统纺织服装行业大背景下,推动纺织服装产业向绿色低碳、数字化、智能化和柔性化等方向发展势在必行。新一代互联网、物联网、大数据、云计算、人工智能等技术在纺织全产业链中的应用,进一步促进了行业的智能转型与升级。随着我国化纤行业发展进入新常态,长期以来主要依靠资源要素投入、规模扩张的粗放型发展模式难以为继。因此加快发展化纤智能制造,对于推进我国化纤行业供给侧结构性改革、促进化纤制造向中高端迈进、实现化纤强国具有重要意义。     

机器视觉技术在化纤行业的研究应用进展

本文在化纤行业高质量发展的大趋势下,详细梳理了化纤行业在机器视觉技术的研究进展,分析了初生纤维、长丝断头、卷装检测、物流安全设计等化纤生产和作业应用场景中机器视觉检测的应用原理、方法和成效,阐述了机器视觉技术在化纤生产和作业中的重要作用,并对化纤行业智能制造未来发展趋势和重要具体措施进行了展望。     

化纤及非织造机械:差异化发展是重点

正当前,化纤以及非织造两大行业表现出了迥异的发展状况,化纤行业面临的相对产能过剩状况,使该领域的企业积极寻找差异化的发展路径。而非织造行业则在近几年保持了平稳的发展,根据市场需求不断扩大终端产品外延,可谓前景无限广阔。本届展会,在化纤及非织造机械技术领域的展示,同样紧扣了下游行业的切实需求,在满足柔性、差异化生产以及提效、节能等方面特点突出。细化产品技术服务多元应用     

节能新技术在化纤纺丝中的应用

介绍了近年来化纤行业在产品开发、纺丝技术优化和新技术应用等方面节能降耗的成果。以及直接纺技术、多头纺技术、环吹技术等新技术的特点和应用。     

合成纤维熔纺柔性化技术的开发与应用

文章分析了现阶段我国化纤行业柔性化技术的开发与应用现状,介绍了熔纺柔性技术在几类主要合成纤维的纺丝工艺中的应用,包括装置的特征、技术特点和应用效果等,最后探讨了化纤工艺与柔性化技术今后的发展趋势。     

MH-2微波电脑水分测定仪的应用

本文介绍中国轻工自动化研究所研制的新一代水分仪——MH-2微波电脑水分测定仪（文中简称MH-2）的主要技术性能以及在造纸行业、化纤行业中的应用情况。     

中国化纤经济信息网(CCFEI)进入国际互联网

中国化纤经济信息网（CCFEI）是由中国化纤工业协会组织开发的建立在国际互联网（Internet）上专业从事化纤行业信息服务的站点，它是不久前已与国际互联网联通的中国纺织经济信息系统（CTEI）的重要组成部分，由位于太原的中国化纤工业协会信息中心投资建设，已于1998年4月1日全面开通。网址：http／／www．ccfei．net．on。中国化纤工业协会信息中心以创办《化纤信息》和《化纤市场快讯》且发布信息快速及时、准确、实用、信息量大、行业特色鲜明而享誉同业。创办近十年来，投入了大量人力、物力进行化纤经济信息的收集、整理、加工和…     

共创全球化纤锦绣华章

<正>紧抓新材料发展机遇期,发挥产业链完整性优势,推动化纤行业高质量发展再上新台阶9月26日，以“共促全球化纤行业繁荣发展”为主题的第29届中国国际化纤会议（吉林2023）暨第10届中国碳谷碳纤维产业大会在北国江城——吉林市召开。会上，全球化纤业界同仁终于再次面对面相聚，共同围绕全球化纤工业科技创新、绿色低碳、品牌建设、可持续发展，以及碳纤维的技术、生产、应用等内容，深入探讨在时代变革下行业发展的多样性、差异性、复杂性、规律性和长期性，共创化纤行业高质量发展锦绣华章。     

国内化纤工业发展趋势与技术研讨会在广州召开

１９９９年４月２３日,应广东省轻纺工业厅的邀请,国家纺织工业局叶永茂处长在广州市广东科学馆作了题为“国内化纤工业发展趋势”的专题报告。报告会由省纺织协会化纤委员会、省纺织工程学会化纤专业委员会、广东无纺布协会联合组织,来自省内２６个化纤、无纺布企业以及教学、科研单位的领导和科技人员约６０人参加了报告会。会上,由叶永茂处长介绍了目前纺织化纤行业的形势,提出了推进行业技术进步的思路及意见,指出了当前化纤行业的发展重点及热点技术动态,并介绍了土工布的推广应用情况。深圳惠中化纤股份有限公司的戴世杰总工程…     

华为云携手三联虹普发布化纤工业智能体，助力化纤智造进入新时代

正10月17日,由中国化学纤维工业协会主办的"化纤工业互联网与智能制造高层研讨会"在北京召开。会议以"化纤制造跨入机器智能时代"为主题,邀请了来自工业和信息化部、中国工程院、中国纺织工业联合会、中国产业互联网发展联盟、中国信息通信研究院、中国科学院沈阳自动化研究所、华为、三联虹普、TMT等的领导与专家齐聚一堂,共话新时代下化纤产业发展的痛点与应对策略。当前化纤行业生产过程中预测能力欠缺,人工抽检难度大,严重影响了化纤产业高质量发展。随着人工智能、大数据、云计算、边缘计算、机器视觉等新兴技术     

SIMATIC IT——带您进入制造业的未来

<正>在2006年新的一年里,SIMATICIT将继续着TIA(全集成自动化)的成功故事——SIMATICIT提供系统的全面集成,全面支持现有工业标准和基于组件的设计方法。SIMATICITFramework能同步、分析、协调和优化您的生产。不同类型的应用程序都可以相互集成,以更好地管理复杂的生产流程。SIMATICIT组件提供杰出的制造执行功能,如实验室管理、生产绩效管理,和产品规范管理。这些组件可与SIMATICIT     

基于ITIL的集成IT服务管理平台设计与实现

信息技术基础设施库（Information Technology Infrastructure Library, ITIL）是企业信息化管理过程中的基础设施,也是IT运维管理与服务过程中的重要组成部分。本文针对目前烟草商业企业在IT运维和管理过程中存在问题,提出采用基于ITIL的IT运维管理系统来规范化与流程化系统业务的思路,并结合实际业务需求设计和实现了一个基于ITIL的IT运维和管理服务系统,建立了完整的IT运维管理体系和机制,提升了烟草商业企业的运维服务能力与水平。      

Purification and characterization of soluble invertases from suspension-cultured bamboo (Bambusa edulis) cells

An alkaline invertase (IT I) and an acid invertase (IT II) were purified from the soluble fraction of suspension cultured bamboo cells. Both purified invertases were homogeneous as examined by SDS–polyacrylamide gel electrophoresis (SDS–PAGE) and were identified as β-fructofuranosidases able to attack the β-fructofuranoside from the fructose end. With respect to sucrose hydrolysis, the optimal pHs were 7.0 and 4.5 for IT I and IT II, respectively. The Km’s were 10.9 and 3.7 mM. The IT I and IT II molecular masses were 240 and 68 kDa, respectively, as estimated by gel filtration. The isoelectric points were 4.8 and 7.4. IT I was a homotetrameric enzyme activated by bovine serum albumin (BSA). IT II was a monomeric enzyme activated by BSA, concanavalin A (ConA) and urease. Both isoforms were significantly inhibited by heavy metal ions Ag⁺ (5 mM) and Hg²⁺ (1 mM), and mercaptide forming agent ρ-chloromercuribenzoic acid (PCMB; 0.5 mM).     

Postharvest Quality and Microbial Population of Head Lettuce as Affected by Moisture at Harvest

Iceberg lettuce was evaluated for yield, microbial population, and postharvest quality either following different irrigation termination (IT) schedules or before and after a rainfall event. Lettuce receiving late (4 d before harvest) IT showed increased weight and diameter, higher aerobic bacteria counts, and lower quality than plants subjected to early (16 d before harvest) IT. Middle (8 d before harvest) IT produced similar yields, and lower microbial population in lettuce than late IT. After rain, microbial population increased by 1.5 and 3.0 log colony‐forming units (CFU)/g in outer and head leaves respectively. The results revealed the importance of managing moisture conditions at harvest to enhance overall quality of lettuce.     

Influence of cowpea (Vigna unguiculata L Walp) variety on protein quality and sensory properties of akara,a popular West African cowpea‐based food

The influence of newly developed cowpea varieties (IT81D‐699, IT82E‐18, IT84S‐2246‐4 and TV_x3236) on the proximate composition, protein quality and sensory properties of akara, a popular West African cowpea‐based food, was investigated and the results obtained were compared with those for akara prepared from a local blackeye cowpea variety. Protein quality was evaluated using weanling albino rats fed diets which were formulated to supply 10% protein using defatted akara samples, with casein as a control. Akara samples prepared from IT81D‐699 and TV_x3236 had crude protein contents, texture and overall acceptability comparable to those of akara prepared from the blackeye variety. Also, akara diets formulated using IT81D‐699 and TV_x3236 showed significantly (p < 0.05) higher values for weight gain, protein efficiency ratio, net protein ratio and true digestibility than diets formulated with IT82E‐18, IT84S‐2246‐4 and blackeye, suggesting an improvement in the nutritional quality of akara produced using these (IT8ID‐699 and TV_x3236) newly developed cowpea varieties. Copyright © 2004 Society of Chemical Industry     

INFLUENCE OF TEMPERATURE AND ADDITIVES ON THE ADSORPTION KINETICS OF FOOD EMULSIFIERS

The influence of temperature (6, 25, and 50C) and additive substances (salt, sugar and vinegar) on the adsorption kinetics of typical food emulsifiers, egg yolk and whey protein concentrate (WPC) were studied using the Wilhelmy plate/burst membrane method to monitor the interfacial tension (IT) at the water soya oil interface. The effect of solutes on the adsorption kinetics depended on emulsifier type. The presence of salt and higher temperatures reduced the IT of egg yolk solutions, while the IT of WPC solutions increased with salt addition. The presence of sugar and vinegar generally increased the IT of both emulsifiers while increased temperature caused the equilibrium IT of both emulsifiers to decrease and attain equilibrium more quickly.     

Color, Doneness and Soluble Protein Characteristics of Dry Roasted Beef Semitendinosus

Subjective color and doneness profiles, objective color measurements and compositional changes in water and low-salt extractable protein fractions of beef semitendinosus roasts cooked to 60°C, 68°C, and 75°C internal temperature (IT) were evaluated. Sensory color scores showed higher significant correlations with IT than objective color measurements. Extractable biuret positive ratio (EBPR) and coagulation test values had the highest significant correlations with IT compared to related water and saline-extractable protein parameters. Intensity profiles of isoelectrofocused water-extractable protein aliquots indicated that proteins with pI 3–10 decreased as IT increased. Proteins with pI 6.2–8.0 also accounted for an increase in percent of the total protein extracted as IT increased.     

Effect of Degree of Connective Tissue Removal on Raw Material Yield, Chemical and Sensory Characteristics of Restructured Beef Steaks

Beef shoulder clods were subjected to various degrees of connective tissue removal—no trim (NT), intermediate trim (IT) and extensive trim (ET)—before being manufactured into restructured steaks. Trimming yields for the NT, IT and ET treatments were 100.0%, 92.5% and 87.3%, respectively. Palatability evaluations revealed significant differences between steaks from the NT treatment compared with either the IT and ET treatments. Based on economic projections and palatability evaluations, no real advantage could be found for the production of steaks from ET clods, but advantages were found for steaks from IT clods compared to NT clods.     

Antecedents and outcomes of global sourcing and information technology in the US apparel supply chain

While global sourcing and information technology (IT) are critical in the performance of apparel companies, few studies have examined which firm-related factors are related to the level of global sourcing and IT and how these two practices contribute to firm performance. This study proposed a model integrating three firm antecedents (firm’s global awareness, top management commitment to global sourcing, and firm size) and outcomes of global sourcing and IT implementation (operational, strategic, and financial performance) and empirically tested it with the data collected from 111 US apparel manufacturers. This study found that the greater the firm’s global awareness and the greater the firm size, the higher the global sourcing involvement. Also, the greater the top management commitment to global sourcing and the greater the firm size, the higher the IT implementation. While global sourcing involvement increased all three levels of firm performance, IT implementation led only to higher operational performance.     

信息技术在现代造纸工业中的应用

本文叙述了造纸工业的基本特点和信息技术在现代造纸工业的应用，并展望了信息技术对造纸工业的促进作用，造纸工业已不是过去意义早的传统工业。