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为了提高细纱机锭速并改善成纱质量和纺纱效率,降低用工和能耗,对细纱机卷捻部分的功能、作用以及传统锭子、钢领安装方法及细纱断头的成因进行了分析,重点从定位套、钢领板、钢领定位环、调整工具及钢丝圈清洁器五个方面阐述了锭子精密定位技术的内涵,并对其安装调整步骤进行了详细叙述.指出:锭子精密定位技术使用定位套定位并将锭子固定在龙筋孔中的位置,保证其铅垂状态且不受龙筋水平影响;用定位环调整钢领在钢领板上的位置,使锭子和钢领中心完全对中;带倒锯齿形结构的钢丝圈清洁器可及时清除钢丝圈上的纤维;实现了免敲锭子,节省人工,提高了锭子和钢领的同心度,钢丝圈上飞花易清洁 相似文献
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提高钢领、钢丝圈性能的措施 总被引:2,自引:0,他引:2
随着高速纺纱锭子的推出及逐渐成熟,钢领、钢丝圈已成为限制环锭细纱机纺纱速度的主要障碍。另外,钢领、钢丝圈属于环锭细纱机上的易损件,其质量及使用寿命直接影响到纺纱质量和纺纱厂的经济效益,因此对高速耐磨钢领、钢丝圈的研究成为必要课题。文章对钢领、钢丝圈的运动状态进行了理论分析,指出了提高钢领、钢丝圈性能的措施。 相似文献
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为了提升我国钢领、钢丝圈的制造与使用水平,总结影响高速钢领、钢丝圈质量和使用效果的五大技术要素,即截面几何形状、加工精度、材质、热处理和表面处理;从量化指标、原材料选择、加工设备升级、表面处理升级及性能特点等方面,系统介绍国产新型高耐磨JD、GHJ、TC系列钢领和TP、RF系列高速耐磨钢丝圈.通过技术分析及试纺案例指出:新型高耐磨钢领、钢丝圈综合性能优良,纺纱质量大幅提升,高耐磨钢丝圈使用寿命达到15 d~20 d,高耐磨钢领使用寿命达到3 a~5 a,能够满足我国集聚纺纱、赛络纺纱、包芯纺纱和色纺纱等新型纺纱技术和高速纺纱需要,性价比优势明显,可替代进口产品. 相似文献
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钢领、钢丝圈是棉、麻、丝、毛、化纤纺纱过程中的关键零件,对提高锭子转速,保证纱线质量起着重要作用。为此,纺织行业有关钢领、钢丝圈制造、使用部门的专家和技术人员定期进行研讨。1998年6月20日在江苏金坛组织了1998全国纺织机件“钢领钢丝圈使用技术讲座”。并参观了上 相似文献
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钢领是纺织厂细纱机上的关键专用配件,它与钢丝圈及锭子等配套共同完成纱线的加捻卷绕。其质量的好坏和配套是否合理,直接关系到纺纱的质量、效率及效益。因此,各个纺织厂都在对钢领、钢丝圈配套的发展方向作深入地探讨。我厂是有近70年历史的老厂,拥有5万纱锭。目前,我厂的120台细纱机所使用的钢领、钢丝圈配套较为复杂。 相似文献
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环锭细纱机加捻卷绕系统在细纱的成形工序,直接决定着纱线的最终品质,细纱加捻卷绕系统主要由导纱钩、气圈环、锭子、筒管、钢领、钢丝圈等部件组成,其中最为重要的是锭子、钢领、钢丝圈3部分。器材性能的优良与否、管理使用水平的高低,都影响着细纱的成纱质量。我国棉纺行业 相似文献
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本发明是对钢丝圈结构的改革。这一项改革在竖边钢领上或平边钢领上都能适用。随着纺织技术的进步,锭子的速度步步提高,细纱和拈线的产量也相应增加。但在另一面却加速了钢丝圈的磨损。经验 相似文献
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一,钢领、钢丝圈型式的发展众所周知,环锭细纱机高速生产的关键在于高速元件——钢领与钢丝圈、锭子与筒管的发展。当前,棉纺细纱钢领与钢丝圈,国内外主要有两大类:国内以PG型命名的平面钢领及其相配合的钢丝圈和以ZM—6型、ZM—9型为代表的锥面钢领及其相配合的钢丝圈。 相似文献
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Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
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常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
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Wim Verbeke Federico J.A. Pérez-Cueto Marcia D. de Barcellos Athanasios Krystallis Klaus G. Grunert 《Meat science》2010
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries. 相似文献
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果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。 相似文献
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