SINAMICS传动系统在冷轧生产线上的应用

介绍了SINAMICS传动系统的主要特点，冷轧生产线传动设备的特点，及SINAMICS在冷轧生产线上的应用。     

给定信号预处理电路在食品机械中的应用

给定信号预处理电路在食品机械中的应用严循东江苏国营如皋食品机械厂目前国内的食品机械生产线，如饼干生产线、方便面生产线等大中型设备，大多是采用机械式无级调速电机进行同步控制，其缺点是调速极不方便、噪声大，也有的是使用单个的电磁调速电机，分别用调速控制器...     

引进与技贸结合清梳联的对比

锦华公司于1996年购进1条国外清梳联生产线，又于1998年购进1条技贸结合清梳联生产线，两条生产线的设备配置和工艺流程完全一致，有较大的可比性，能反映进口与技贸结合设备的差距。1 设备配置与工艺流程2 设备同期可比价格引进生产线 1200万元技贸结合生产线 950万元3 设备安装参数对比安装过程中，设备制作精度不同，两条生产线中许多项目的差距较大，如表1。4 工艺特点（1）使清棉、梳棉分离的两道工序连续、自动、省力、高速。以逐步开松工艺代替开松——压紧——再开松的落后工艺，实现了短流程。表 1 设备安装参数对比（2）“精细抓…     

国内后段包装设备制造商应努力缩短与国外的差距

其实，对于低速生产线来说，应用国内外后段包装设备效果相差并不明显，但对于高速生产线来说，与国外的后段包装设备相比，国内的设备还是相对落后的。例如，国外的装箱机一般能达到7～8万箱／h，而国内较好的设备勉强能达到4万箱／h。但是，现在国内的厂家对国外的机器都有考察研究，会借鉴国外的先进技术对自己的设备进行技术改造，优秀的学习能力及国内市场的迫切需求会逐渐缩小国内外后段包装技术的差距。     

300 m3/h(虚积)木片洗涤生产线的开发和应用

介绍了木片洗涤生产线的设备开发、工艺配置及主体设备的设计和选型，并重点阐述了木片洗涤机、木片振动筛的工作原理及应用。     

瓶装水线转产茶饮料的工艺探讨

在现有瓶装纯净水生产线的基础上，增加适当的设备和装置，可以转变为茶饮料的生产线，从而有效地利用闲置设备。     

种子加工生产线中常用设备的布置要点

根据国内建设的多条种子加工生产线工艺布置和实际使用情况，从方便设备使用与检修，提高生产效率的角度出发，介绍常用种子加工设备在生产线中的布置特点，为种子企业在种子加工生产线建设过程中提供参考。     

SINAMICS传动系统在冷轧生产线上的应用

介绍了SINAMICS传动系统的主要特点,冷轧生产线传动设备的特点,及SINAMICS在冷轧生产线上的应用。     

F1eissner非织造布生产线在汽车工业上的应用

介绍了汽车用非织造布的市场及应用情况，对用于汽车工业的Fleissner非织造布生产线从原料、设备、生产流程等进行了介绍，说明了采用Fleisser非织造布生产线生产的非织造布具有优良的性能，可广泛应用于汽车工业领域。     

新型年产五千吨锦纶6工业丝高速纺丝生产线设备

介绍了年产五千吨锦纶6工业丝高速纺丝生产线的设备及工艺特点。该生产线适用于切片熔融纺丝牵伸卷绕一步法生产工艺，结构紧凑，设备先进。     

国产单螺旋挤浆机的结构性能与生产应用

介绍了国产ZLY和SP单螺旋挤浆机的结构、原理及应用.该设备不仅适用于化学浆的黑液提取,而且也适合于各种浆料的浓缩与洗涤,具有出浆浓度高、洗涤效率高、设备运行性能可靠和操作控制简便等特点.     

Die Kontilaminatpresse—ein neues System zur Herstellung von Hochdrucklaminaten (HPL)

The technology of manufacturing high pressure laminates (HPL) got a new impact, when press manufacturers recently picked up the well known priciple of continuously working high-pressure presses. So-called double band presses appeared on the market. The systems practisized mainly differ in the mode of pressure application and heat transmission. Those presses, suitable for the manufacture of particleboard and laminates, have been developed nearly parallel. This paper describes the now topical procedure from the technical point of view. One plant of this type has just taken up the production in Italy. A former paper will compare all procedures, which are nowadays practisized.     

冷冻鱼糜生产工艺的改进

鱼糜生产旧工艺中漂洗槽的连续漂洗和回旋筛的预脱水将会流失掉大量的水溶性蛋白质和固形物,新工艺采用管道化一次漂洗的方法,并用倾析式离心机代替传统工艺中回旋筛进行预脱水,使固形物的回收率提高了17%左右,从而使鱼糜的产量提高了10%之多,而鱼糜制品的凝胶强度与二次漂洗鱼糜基本相同,比三次漂洗略低,白度则比三次漂洗鱼糜略低。     

皮革服装的洗染工艺探讨

介绍了随着干洗机、新型洗染剂的应用，国内皮革服装洗染技术的新发展。     

配抄SC纸的DIP浆生产技术

传统的SC纸使用的浆料配比一般是70％～90％机械木浆（GP、PCW、TMP）及30％～10％漂白木浆。随着DIP制浆技术的发展,DIP已经成为生产SC纸的优良纤维原料。用于配抄SC纸的DIP工艺流程以碎浆、筛选、净化、浮选脱墨、热分散处理、漂白、脱水洗涤处理为主,但SC纸比新闻纸对DIP浆料的白度、尘埃和胶粘物的去除要求更高。DIP纤维配比主要取决于生产的SC纸等级。     

Juice extraction from apples and other fruits and vegetables

Presses are the usual and traditional method of removing juice from fruit and vegetable materials. However, recently diffusion extraction, centrifugation, and specialized ultrafiltration techniques have been explored and have been exploited commercially to a limited extent. Yield efficiency diagrams that relate juice yields to mash feed rates provide a mechanism for comparing presses and other processes such as enzyme treatments or decanter centrifuges for efficiency under a stated set of circumstances. Diffusion extraction is capable of removing 90 to 94% of soluble solids from properly prepared apple slices, but the resulting juice is diluted with extraction water and is high in extracted tannins. Concentration is necessary to obtain juice solids equivalency, and the resulting juice has sour/astringent flavors that must be removed with tannin absorbants to provide acceptable flavor. Currently, decanter centifuges are used commercially and have provided an alternative to presses under certain circumstances. When naturally colored and flavored (unoxidized) juices are desired, the decanter provides a useful alternative to presses because it is easily inert gas blanketed. Utilization of a metallic ultrafilter as a press has been patented but has not achieved commercial utilization. The technical literature describing the application of these juice extraction juices, primarily to apples, is reviewed extensively.     

Contamination of chicken meat and environment with various serogroups of Campylobacter jejuni/coli

Samples of chicken meat, swabs of food handlers and the environment and washing water, collected from various stages of processing and distribution of chicken meat, were examined for contamination with Campylobacter jejuni/coli. From ninety two samples C. jejuni/coli was isolated. The percentage of contamination was highest in the chicken abattoir and lowest in markets or restaurants. The isolates belonged to 27 serogroups, of which serogroup 11 was the most common. This serogroup is also the one found most frequently in human cases of campylobacteriosis in Israel. Some of the other serogroups found have only very rarely or have never been isolated from humans in this country.     

Evaluation of a new multipurpose centrifugal mechanism for nut process

Post processing and transportation of pistachio have great effects on its food value, physical properties and marketability of this product. Any applicable research for processing of pistachio have direct and indirect effects on developing technology of this industry. In this study, various methods of pistachio and other nut processing in recent years have been investigated and after that, new suitable and multipurpose centrifugal mechanism for nut processing have been presented. The mechanism is able to do hulling, washing and draining, all in one. The machine has been constructed in the laboratory and loaded with pistachio in two treatments and with walnuts in four treatments. In both hulling and draining processes good results are obtained. Time did not play as an important role for hulling process. Bigger nuts with higher inertia like walnuts were hulled better in this system.     

洗瓶机除标喷淋系统的改进

本文主要针对现有啤酒包装生产线上的洗瓶机,其除标喷淋系统中喷淋箱清洗问题,提出改进方案。降低劳动强度,改善劳动条件;减少停机清洗时间,提高生产效率。     

软儿梨果酒的研制开发

以软儿梨为原料,经淋洗、冷冻、解冻后榨汁、成分调整,接入安琪牌葡萄酒酵母菌进行发酵,再经陈酿、澄清处理得风味独特的软儿梨果酒。最佳工艺参数为：酵母菌加入量0．6g／L,发酵温度26℃,酒度12％vol～15％voL,总糖30～40g／L,总酸0．3～0．5g／mL。