刨花板发明专利

正申请号:CN201910374957.5发明名称:一种超薄大片刨花制备轻质刨花板的连续平压工艺公开号:CN110091403A申请人:中国林业科学研究院木材工业研究所;中国林业科学研究院林业新技术研究所;宁丰集团股份有限公司摘要:本发明提供一种超薄大片刨花制备轻质刨花板的连续平压工艺。该工艺包括如下步骤:1)将木材湿材原料刨切成超薄大片刨花;2)将超薄大片刨花通过网带式低温干燥达到适当含水率;     

刨花形态对高密度刨花板性能影响的研究

研究了在相同工艺条件下刨花形态对微米级薄刨花高密度刨花板性能的影响。试验得出,刨花越长越薄其刨花板的静曲强度、弹性模量越大,但是内结合强度越低;刨花形态较为均匀的混合型微米级薄刨花制成的刨花板具有较好的力学性能;利用微米级薄刨花制成的刨花板比利用普通针状刨花制成的刨花板在力学性能上更有优势。     

刀轴式刨片机在轻质刨花板生产中的应用

刀轴式刨片机在轻质刨花板生产中的应用黑龙江省山河屯林业局人造板厂韩立超轻质刨花板的密度范围在０．４５—０．５０ｇ／ｃｍ３之间，具有良好的尺寸稳定性，隔音保温性和机械加工性能，是介于普通刨花板和中密度板之间的一种新型人造板产品。它的刨花薄、细长、表面积...     

杉木细表面定向刨花板生产工艺探讨

以杉木刨花为原料,基于常规细表面定向刨花板生产工艺,通过优化刨花制备、干燥、施胶、板坯铺装及热压工艺参数,研制出轻质高强、防潮性能好,具有杉木芳香气味,可应用于家具制造、室内装饰装修等领域的杉木细表面定向刨花板。     

轻质刨花板新产品通过中国林产工业协会组织的新产品鉴定

2020年11月20日,中国林产工业协会在安徽省淮北市宁丰集团股份有限公司组织召开了由宁丰集团股份有限公司,中国林科院林业新技术研究所、木材工业研究所研发的“轻质刨花板”新产品鉴定会。中国林产工业协会秘书长石峰主持会议。该项目在“十三五”国家重点研发计划专项课题“轻质木基材料制造技术”(2018YFD0600301)支持下,由中国林科院联合宁丰集团股份有限公司等单位协同攻关,开展基于超薄大片刨花的轻质刨花板制造技术开发和产业化。     

知识窗

定向刨花板的刨花制备要求 1 刨花的制备 刨花的质量在很大程度上取决于刨花的尺寸和形状。定向刨花板生产所用的刨花形状、尺寸与普通刨花板所用的刨花有所不同。定向刨花板要求长度50～100mm、宽度5～20mm、厚度0.4～0.7mm的宽长薄平刨花,为此只有采     

生产定向刨花板和华夫板的刨花制备设备

简要介绍了制备生产定向刨花板和华夫板用大片刨花的长材刨片机,二工段的鼓式削片机和环式刨片机,旋切机、切(铡)草机和锤式粉碎机。     

刨花板发明专利

正申请号:CN201811306850.9发明名称:一种利用微波预热的刨花板制备方法公开号:CN109262795A申请人:嘉木远景(北京)科技有限公司摘要:本发明公开了一种利用微波预热的刨花板制备方法,包括刨花制备、干燥与筛选、刨花施胶、铺装成型、预压、热压和后期处理工序。本发明在铺装工序和预压工序之间增设刨花板坯微波预热工序,对刨花板坯进行快速预热,使得板坯表芯层同时加热升温,提高铺装后的刨花板坯在预压及热压时的初始温度,减少预压后刨花板坯中的空气,提高热压时的传热效率,同时减少刨花板坯在热压机中的加热升温时间,提高胶黏剂的固化速度,缩短刨花板的整个生产制备时间,提高生产效率。     

单宁树脂三倍体毛白杨大片木质刨花板的研究

本文介绍是以三倍体毛白杨为主要原料，单宁树脂为胶粘剂，在实验室条件下制备单宁树脂三倍体毛白杨大片木质刨花质，同时对其材料的复合工艺和主要影响因素进行了系统的研究，找出制备最佳工艺参数。结果表明：接此工艺制备的大片刨花板，其物理力学指标均达到或超过国家GB/T4897-1992标准。     

浅谈木材含水率对刨花板生产的影响

阐述在刨花板生产过程中,含水率对木质原料储备、木片制备、刨花制备、刨花干燥、调施胶、热压的影响。     

利用PET瓶片生产PET纺粘非织造布技术及市场初探

介绍了国内外利用PET瓶片生产纺粘法非织造布的技术及其市场情况，并对其产品的市场应用领域进行了介绍，说明了采用PET瓶片生产纺粘法非织造布工艺成熟，产品应用前景广阔。     

用于纤维及纺粘纤维生产的PET瓶片过滤系统

RSFgenius系统是一种高效运行的工艺稳定的熔体过滤系统,用于PET瓶片的再生加工,可以省却造粒工序,直接加工成高质量的产品.     

山葵的风味物质及其抗菌杀虫作用

山葵属十字花科山嵛菜属多年生宿根性草本植物。在日本做为生鱼片必用的调料。探讨了山葵的风味物质性质和抗菌杀虫作用，为生产加工和进一步开发这一资源提供参考。     

2 000 t/d大豆预处理工艺实践

大豆预处理车间的工艺是由计量、清理、调质、干燥、破碎、轧坯等工段组合而成的，并在相应的工段配上不同的空气加热器。对其中的关键设备调质器、喷气干燥器、破碎机、轧坯机的结构及工艺参数作了分析比较。认为该工艺具有设计合理，产品质量好，节约能源等特点，值得国内同行借鉴。     

液相化学还原法制备片状银颗粒的影响因素及研究进展

片状银颗粒具有独特的电性能、光性能等优良性能,近年来,在各个领域引起了广泛的关注.液相化学还原法具有反应条件可控、利于量产的优势,被广泛用于片状银颗粒的制备中.本文首先介绍了在液相化学还原法中片状纳米银颗粒的生长机理,分析了各反应条件,例如pH值、晶种、表面活性剂、硝酸银浓度等对生成片状银颗粒的影响.综述了国内外利用液相化学还原法制备片状银颗粒的研究进展;针对研究中存在的一些问题,展望了下一步的研究方向.     

显微图像处理技术快速检测酵母菌总数

采用显微图像处理技术快速检测酵母菌的数目。将生物显微镜、CCD摄像头、图像采集卡、计算机等组成硬件部分,利用Visual C++6.0软件编制酵母菌自动计数软件部分,最终形成酵母菌总数检测系统。利用该系统对啤酒酵母装片进行图像采集、图像预处理、阈值分割、图像增强、形态学处理,最后采用连通判别法和形状因子相结合进行酵母菌识别和数目统计。经显微镜直接计数法验证,结果表明此方法的平均相对误差为2.56%,对单个装片的检测时间不超过8s。显微图像处理技术简便快速、检测准确,可以用于酵母菌总数的检测,克服了传统微生物计数的不足。     

4D printing of mashed potato/purple sweet potato puree with spontaneous color change

In this study, the effects of pH (2.5, 6.5 and 7.8) and potato flake content (15%, 19%, 23% and 27%) on the properties of mashed potatoes (MP) were studied in terms of moisture distribution, rheological properties, texture properties and 3D printing performances. Results showed that the potato flake content was positively correlated with apparent viscosity, storage modulus (G′), and loss modulus (G″), while negatively correlated with tanδ and relaxation time (T₂). As the content of potato chips increased, the shape fidelity of MP increased after printing. The addition of citric acid increased MP's apparent viscosity, G′, hardness and gumminess, thus increasing its capacity to be self-supportable performance after deposition, while an opposite trend was observed when sodium bicarbonate was added. A dual-extrusion printer was furtherly used to manufacture a colorful 4D ready-to-eat food in terms of spontaneous color change by using anthocyanin-rich purple sweet potato puree and MP. Results indicated that the color change of MP was significantly correlated with the pH value and the potato flake content.Industrial relevanceThis work extends the conventional 3D printing of single material to multi-material, and potentially provides a new view on how to produce colorful food products by 4D printing in terms of spontaneous color change of 3D printed multi-material products.     

Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment

The slurry ice technology has shown profitable advantages when employed instead of traditional flake ice for the manufacture of chilled aquatic species. The present work is aimed at evaluating the effect of slurry ice as a preliminary treatment prior to frozen storage. For it, specimens of a small pelagic fatty fish species (sardine; Sardina pilchardus) were stored in slurry ice for 2, 5 and 9 days, then subjected to freezing (-80 °C; 24 h) and finally kept frozen (−20 °C) during 1, 2 and 4 months. At such times, rancidity development in frozen sardine was measured by sensory (odour, skin, colour and flesh appearance) and biochemical (lipid hydrolysis and oxidation) analyses and compared to a control batch previously chilled in flake ice. Sensory analysis indicated an extended shelf-life time for frozen sardine that was preliminary stored under slurry ice for 2, 5 or 9 days, as compared to their counterparts subjected to flake icing. Sensory results were corroborated (P<0.05) by biochemical lipid oxidation indices (thiobarbituric acid reactive substances and the fluorescence formation). The present work opens the way to the use of slurry ice instead of flake ice as preliminary treatment of fish material prior to the frozen storage.     

山葵酱辛辣物质的稳定性及生产工艺研究

山葵在日本做为生鱼片必不可少的调味料。我国现有引种：通过测定主要辛辣物质异硫氰酸丙烯酯在酱体中含量的变化，探讨了山葵酱辛辣物质在酱体中的稳定性及杀菌条件，确定生产工艺和产品质量标准。     

APPLICATION OF ATTRITION-MILLED SOY FLOUR IN A BEVERAGE APPLICATION

A soy beverage mix was created using thermally treated, attrition-milled soy powder, anticaking agent (1.0, 1.5 and 2.0%) and adjunct ingredients (salt, sugar, carrageenan, calcium phosphate) commonly found in a soy beverage. Thermal processing of defatted soy flake at specific moisture levels (30, 35 and 40%) from two different sources was evaluated for effective denaturation of the soy trypsin inhibitor complexes. Identification of an optimal thermal treatment was then used to produce a soy flake milled in a cyclone-assisted attrition mill. Soy beverage mixes were homogenized with a handheld blender at solution temperatures of 4, 30, and 70C. Separation rates were highest at all treatment levels consisting of the 70C solution temperature (1.67 mL/min) and were lowest for all treatment levels at 4C (0.55 mL/min). Thermal treatment of defatted soy flake resulted in solutions with lower viscosities (87.32 and 151.90 cP for Archer Daniels Midland Co. and L-Star, respectively).

PRACTICAL APPLICATIONS

This article establishes the milling conditions to create an instant soy beverage system. The soy drink mix can be easily used by consumers to make soy beverage or soymilk and is stable for up to 10 min.