轴流开棉机结构与性能分析

阐述了轴流开棉机的结构与工作原理，分析了轴流开棉机的开松机理与除杂机理，对单轴流开棉机和双轴流开棉机开展工艺对比生产试验，提出了轴流开棉机的应用与改进措施及今后的发展方向。     

JWF1111型并联单轴流开棉机技术特点及生产实践

文章探讨了JWF1111型并联单轴流开棉机的结构及工作原理,介绍了JWF1111型并联单轴流开棉机的技术特点,并对该设备的落棉、生条、成纱工序的各项指标进行了分析。通过数据分析表明,JWF1111型并联单轴流开棉机的落棉质量优异,性价比高,设备性能可靠,清洁维护方便。     

单轴流开棉机的创新与探索

本文分析苏拉(金坛)清梳联设备中单轴流开棉机的技术改进及更新改造的要点,针对纺不同原料要求,探究了清梳联设备中的开棉机最佳开棉结构,结果为纺织企业降低了生产成本,方便了用户操作、维修,提高了成纱质量,赢得了客户。     

ZFA113型单轴流开棉机电气设计的探讨

单轴流开棉机是一种新型的机器 ,它具有产量高 ,除杂效率高 ,棉结少等优点 ,受到各类用户 ,特别是使用棉花等级较低 ,含杂率较高的原棉材料的海外用户的欢迎 ,市场前景十分广阔。单轴流开棉机的试制成功 ,也使我公司的开清棉联合机的流程设计增加了新的流程设计方案 ,拓宽了开清棉联合机用户市场 ,能够满足用户更多的需求。我公司生产的ＺＦＡ113型单轴流开棉机采用先进的机械结构和国内领先的电气控制技术 ,具有优良的运行特性。各方面的参数测试和检验结果表明 ,各项技术性能已经达到了当前的世界水平。笔者在设计ＺＦＡ113型单轴流电气控…     

高产开棉机的结构特点及应用分析

本文探讨了JWF1104型高产开棉机的结构特点和应用效果,分析了JWF1104型高产开棉机的性能特点,以国内某著名纺织厂棉纺生产线为例,采用JWF1104型高产开棉机生产JMC80S,对相关工艺进行试验并与FA113C型单轴流开棉机进行对比试验,结果表明:JWF1104型高产开棉机开松效果好,除杂效率高,棉结、短绒增长...     

FA113型单轴流开棉机结构性能分析及作用

本文介绍了FA113型单轴流开棉机的结构及性能，对其独特的开棉辊筒机构、尘格机构及排杂机构进行了分析，并阐述了开棉机在开清棉或清梳联设备中的重要性。     

清梳联设备创新应用于普通清花流程的效果

介绍用清梳联设备替代普通流程部分清花设备的创新思路,分析AMP3000V5型金属火星重物三合一探除器、JWF1102型单轴流开棉机、JWF1024-6型6仓混棉机的选型思路及应用效果。指出:用JWF1102型单轴流开棉机替代FA035A型自动混棉机、用JWF1024-6型6仓混棉机替代FA022-6型多仓混棉机,技术可行,且生产稳定、成纱断裂强度提高、节电效果显著。     

FT222F型棉箱给棉风机的节能改造

FA029型多仓混棉机上配置的FT222F型棉箱给棉风机的控制部分由FA105型单轴流开棉机电控箱控制,U3控制一线,U4控制二线,见图1.FA105型单轴流开棉机开启后,一、二线的两台FT222F型棉箱给棉风机同时运转.     

单轴流开棉机隔距手动调节装置

本文为实现单轴流开棉机调节尘棒隔距简便化与定量化,提高其调节的可靠性,改进了原有的手动隔距调节装置,提出了新的技术方案,降低了成本,效果好。     

CJ5.83tex紧密纺纱生产实践

<正>生产高质量CJ5.83tex的紧密纺纱线,需要选用较好的专件器材,合理配置和优化各工序工艺参数,加强原料管理、温湿度管理、设备部管理等方面的配合和深入细致的研究,才能生产出既能满足客户要求的产品,又能提高生产效率、降低成本、实现效益的更大化。一、纺纱工艺流程JWF1009抓棉机→FA125重物分离器→JWF1107单轴流开棉机→JWF1029型多仓混棉机→     

三种加热方式对油脂品质影响的比较

采用电磁炉、微波炉、常规加热对大豆油、花生油进行处理，测定其酸价和过氧化值，以比较三种加热方式对油脂品质的影响。结果表明，电磁炉加热对油脂品质的影响最大，微波炉加热对油脂品质的影响次之，常规加热的影响最小；花生油、豆油依次对热效应的敏感程度增加；间歇加热、加新油加热有利于油脂品质的保护。     

Ohmic Heating: Concept and Applications—A Review

Ohmic heating, also known as Joule heating, electrical resistance heating, and direct electrical resistance heating, is a process of heating the food by passing electric current. In ohmic heating the energy is dissipated directly into the food. Electrical conductivity is a key parameter in the design of an effective ohmic heater. A large number of potential applications exist for ohmic heating, including blanching, evaporation, dehydration, fermentation, sterilization, pasteurization, and heating of foods. Beyond heating, applied electric field under ohmic heating causes electroporation of cell membranes, which increase extraction rates, and reduce gelatinization temperature and enthalpy. Ohmic heating results in faster heating of food along with maintenance of color and nutritional value of food. Water absorption index, water solubility index, thermal properties, and pasting properties are altered with the application of ohmic heating. Ohmic heating results in pre-gelatinized starches, which reduce energy requirement during processing. But its higher initial cost, lack of its applications in foods containing fats and oils, and less awareness limit its use.     

CHANGES IN ELECTRICAL CONDUCTIVITY OF SELECTED VEGETABLES DURING MULTIPLE THERMAL TREATMENTS1

Electrical conductivity (σ) is the most important parameter in ohmic heating. Although data exist on its changes during ohmic heating, limited information is available about preheated foods. In this study, the conductivity changes of raw vegetable samples (potato, carrot, and yam) in cyclic ohmic heating and samples preheated by conventional heating prior to ohmic heating were investigated. In cyclic ohmic heating, cylindrical vegetable samples were subjected to three repeated cycles of ohmic heating (40 V/cm, 60Hz) to 80C, and cooling to 25C. Fresh samples were also preheated by conventional heating to 80C, then subjected to ohmic heating for comparison. Specific heats changed by cycles, although moisture content remained constant in all cases. The results show that in cyclic ohmic heating, the heating rate increased by cycles. Samples preheated by either conventional or ohmic heating showed a higher heating rate than raw materials. Electrical conductivity data during ohmic heating showed that preheated vegetables have higher conductivities than fresh ones, and a tendency of increase by cycles was found.     

微波与远红外线加热在食品加工中的应用

不同的加热处理方法是实现高品质加工食品的关键。本文概述了现今国内外食品加工工业中普遍采用的两种加热技术 :微波加热、远红外线加热技术 ;并详细阐述了这两种加热技术各自的特征、加热原理及其在食品加工过程中的广泛应用。     

欧姆加热技术在肉品工业中的应用

欧姆加热作为一种新型的食品加工技术,具有加热速度快、加热均匀、消耗能量少等优点,成为近几年研究的热点。目前,欧姆加热主要运用于加工液态和颗粒流体食品,肉品的欧姆加热还处于起步阶段。本文介绍了欧姆加热的原理、肉品欧姆加热的研究热点问题及欧姆加热在食品中的其它应用。     

通电加热技术在食品中的应用研究动态

通电加热是利用食品物料本身的电阻抗来产生热量的加热技术,是一种内加热方法。与其他加热方式相比,具有加热快速、均匀的特点。文章介绍了通电加热装置的主要组成,总结了电导率的影响因素,概述了通电加热过程中食品的温度分布模拟,归纳整理出通电加热在热烫、脱水、蒸发、发酵、提取、解冻、灭菌等方面的应用,并对食品通电加热技术的应用前景进行了展望。     

微波辐照大麻脱胶中的非热效应

为了探究非热效应在微波辐照-大麻脱胶中的作用,本文以大麻为原料,分别设计不同时间长度和不同温度条件下微波辐照法加热和水浴锅加热的脱胶实验,通过对比两种加热方式得到的精干麻残胶率,以说明微波辐照过程中非热效应的作用。通过扫描电镜（SEM）验证了两种加热方法获取的大麻纤维表观结构的差异。实验结果表明,用微波辐照大麻脱胶得到的精干麻残胶率明显低于水浴锅加热大麻脱胶的精干麻残胶率,随着加热时间的延长,加热温度的升高,两者残胶率的差异是先增大后减小,说明微波辐照加热过程中,除了与同温水浴锅加热有一致的热效应外,还存在一定的非热效应,这里非热效应与加热时间和加热温度有关。     

不同热处理方式对大蕉抗性淀粉理化性质的影响

研究了干热、湿热和微波加热在不同条件下处理大蕉抗性淀粉对其保留率、色泽、颗粒形貌、碘吸收曲线、溶解性、膨胀性和持水性等理化性质的影响。结果表明,高温干热、湿热和微波加热均会减少抗性淀粉的含量;湿热和微波加热不利于保护色泽;三种热处理方式均使大蕉抗性淀粉的偏光十字减弱,但没有改变最大碘吸收峰位置;干热和湿热处理使抗性淀粉溶解度减少,微波处理使溶解度增加;干热处理使膨胀度减小,微波加热使膨胀度增大,湿热对膨胀度没有明显的影响。     

HEATING UNIFORMITY AND RATES IN A DOMESTIC MICROWAVE COMBINATION OVEN

Physics-based modeling complemented with magnetic resonance imaging (MRI) for validation can provide a novel means to understand and thereby optimize combination heating processes. The objectives of this study were to compare heating patterns in a combination of radiant, forced air and microwave oven measured by MRI with those predicted by coupled electromagnetics-heat transfer model; quantify speed and uniformity of heating for the different combination modes; determine the effect of food dielectric properties on heating patterns; and delineate the nature of individual heating modes and their combinations. The modes of radiant heating through heating elements and forced convection by fan led to a more uniform heating compared with the faster (but less uniform) heating method provided by the microwaves. Combination methods were faster than radiant, forced-air and microwave-only heating. Although the speed of heating increased appreciably for combination modes, the nonuniformity of heating did not increase as much.

PRACTICAL APPLICATIONS

The results from the study can be used to develop design recommendations/guidelines for combination heating for different thermal processes such as baking, broiling, roasting and reheating of different materials, grouping them based on their properties. The research can benefit the consumers, food services and equipment manufacturers to understand the combination heating process in a better way and to, thereby, use it efficiently. Without a fundamental understanding of the effect of various combinations, optimization of heating can be intractable. The fundamental approach used in this study would, therefore, help consumers and food services in preparation of safe and high-quality foods through combination heating. The work would also help equipment manufacturers in optimizing the designs of combination-heating ovens.     

Infrared Heating in Food Processing: An Overview

ABSTRACT: Infrared (IR) heating provides significant advantages over conventional heating, including reduced heating time, uniform heating, reduced quality losses, absence of solute migration in food material, versatile, simple, and compact equipment, and significant energy saving. Infrared heating can be applied to various food processing operations, namely, drying, baking, roasting, blanching, pasteurization, and sterilization. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. This article reviews aspects of IR heating and presents a theoretical basis for IR heat processing of food materials and the interaction of IR radiation with food components. The effect of IR on food quality attributes is discussed in the context of samples and process parameters. Applications of IR heating in food processing operations and future research potential are also reviewed.