认识温度记录仪

1593年,伽利略创造了世界上最早的温度计。经过数百年的发展,温度计已不再局限于单一的温度测量功能,而是发展成为集温度记录、数据监控于一身的现代化温度记录仪,被广泛应用于各个需要监测温度的行业中。在食品行业中,由于其记录数据无法修改,温度记录仪成为了监督低温食品在储运过程中是否脱冷的第三只眼睛,并能在食品存储、运输、检验等过程中出现问题时提供强有力的调查及索赔证据。     

茧质数据与减压煮茧蒸煮温度的关联性分析

煮茧是制丝的关键工序,煮茧质量影响着生丝质量、产量、茧耗完成水平,煮茧工艺参数包含渗透、吐水、蒸煮、调整保护过程中的温度和时间等,其中蒸煮温度对煮熟程度起到重要作用,而蒸煮的温度设计主要依据茧质指标解舒率、茧层率测试数据,设置好工艺后,根据现场生产情况及质量检测情况做相应调整修正,以达到煮茧工艺最佳化.分析蚕茧茧质数据...     

MSW-YD4型皮革收缩温度测定仪的应用

介绍了MSW-YD4型数字式皮革收缩温度测定仪的功能及使用方法,具有使用效率高、操作方法简单、数据准确、安全可靠等特点,是新一代皮革收缩温度测定仪.     

CTP制版系统中显影系统的优化思路和解决方案

正优化思路目前,不少印刷企业都将CTP作为高级晒版机来使用,根本感受不到CTP对印刷质量提升的帮助。这种粗放式的应用已经不适合现代企业的发展模式。让印前更精细化,使其真正做到数据化的色彩还原,是后CTP时代应该要做的事情。笔者曾在一家知名的印刷企业的墙上看到这样一句话:至美印刷始于版。将色彩在CTP版上精确还原,主要涉及4方面:流程软件、CTP制版机、CTP版材和显影液、显影机。从数据采集到流程软件编辑解析,再到CTP制版机的激光成     

一种竹节纱生产的网络监控系统

为方便竹节纱的生产管理,在现有的竹节纱生产装置单机控制的基础上,利用计算机技术、串口通信技术等,设计出一种竹节纱生产的网络监控系统。将竹节纱生产装置用RS-422网络连接起来,用一台主控计算机进行监控,可以查看车间内各台机器的生产工艺参数,控制多台细纱机纺同一品种的竹节纱或根据需要纺不同品种的竹节纱,并可对生产工艺参数进行实时修改。简介了系统设计思路和系统硬件组成结构及其软件设计使用的技术,并对如何采集数据及实现通信进行了分析。     

酱香型高温大曲的高温多水微氧或缺氧与曲药质量的关系

高温制曲是提高酱香型白酒风格质量的基础.要制出优质的高温大曲,就必须把握好高温、多水、微氧或缺氧几个重要环节,才能生产出优质的高温大曲,提高酱香型酒的风格质量.     

Temperature of served water can modulate sensory perception and acceptance of food

Cross-cultural differences exist in the typical temperature of water served with meals. North American people typically drink iced water/beverages while eating, whereas European or Asian people show a preference for room temperature water or hot water/tea, respectively. It has been reported that food perception and acceptance are influenced by oral temperature, as well as by serving temperature of food. Based on the fact that the iced or hot water served with meals can alter the oral temperature, the present study aimed to determine whether the temperature of served water can affect the sensory perception and acceptance of food subsequently consumed. Following a mouth rinse with water served at 4, 20, and 50 °C for 5 s, two different types of food, dark chocolate and cheddar cheese, were evaluated in terms of sensory intensity and overall liking. For the dark chocolate, the intensity ratings for sweetness, chocolate flavor, and creaminess were significantly lower when following water at 4 °C than when following water at either 20 or 50 °C. However, the modulatory effect of water temperature on sensory perception was not obtained with cheddar cheese. In addition, the temperature of served water altered the acceptance for the foods subsequently presented. Specifically, the overall liking for the dark chocolate was significantly lower when following water at 4 °C than when following water at either 20 or 50 °C. In conclusion, the present study demonstrates new empirical evidence that the consumption of iced water can decrease perceived intensities of sweetness, chocolate flavor, and creaminess for subsequently consumed chocolate. Our findings may provide one of plausible answers to the question of why North American people, who are more used to drinking iced water, show a strong preference for more highly sweetened foods.     

多种浆粕混用制备粘胶的探讨

浆粕是制造粘胶纤维的重要原料。由于国内棉浆供应能力不足,在生产中全部使用优质棉浆是不现实的,必须采取木浆混用。该文就多种浆粕混用而采取的工艺措施、设备改进方面进行探讨。     

吉林化纤:研发生产出五光十色的粘胶纤维——专访吉林化纤销售中心经理赵升辉

近年来,面对纺织行业不景气、传统粘胶纤维产能过剩的严峻形势,吉林化纤作为纺织行业的龙头,不断致力于差别化产品研发,生产出了染色性能好、色牢度高、色彩多样的粘胶纤维,成为了国内唯一能够生产出多种颜色粘胶纤维的企业.研发生产过程赵升辉向记者介绍:彩色粘胶纤维采用纺前注射技术,即将经过研磨、分散的各色颜料加入到粘胶中,并经纺丝、精练、烘干等传统工艺配合而生产出来的.其不仅色牢度高、绿色无污染,而且完全保留着粘胶纤维吸湿性好、易降解的优点.     

Aflatoxin can be degraded by the mycelium of aspergillus parasiticus.

Aflatoxins B1, B2, G1, and G2 were degraded by the 8- and 16-day old but not by the 4-day old mycelium of a toxigenic strain of Aspergillus parasiticus. The 16-day old mycelium degraded the toxin more rapidly than did the 8-day old mycelium. Degradation of toxin by the mycelium was similar at pH 2.5 and 6.0.     

用开关型电动执行器控制间歇蒸著煮温度

针对传统计算机工业控制中采用模拟信号与伺服放大器配合使用易出现的问题,省去伺服放大器,采用开关型电动执行器,同时编制了相应的数字 PID控制程序.改后能降低成本,简化控制环节,提高控制质量,延长使用寿命.     

Glass Transition Temperature of Casein as Affected by Transglutaminase

The objective of this study was to determine glass transition temperature (T_g) of a-casein with differential scanning calorimetry (DSC) and to study the effect of microbial transglutaminase (MTG) treatment on T_g of a-casein. MTG-treated a-casein was fractionated following the MTG treatment. After adjusting water content, T measurements were made by DSC and the dependencies of T_g on the water content determined. Oscillation DSC (ODSC) was also used. The determination of T_g of MTG-treated samples by conventional DSC was unreliable. However, by comparing with ODSC data, their T could be detected. The MTG treatment elevated the T_g of a-casein, which maybe the reason for improved stability of dry daily products during storage.     

Depolymerization of Molten-Moisturized-Starch Molecules by Shearing-Force under High Temperature

Potato, corn and wheat starch containing 20% moisture were treated with a flow tester under heated and heated-sheared conditions. Then heated and heated-sheared starch specimens were prepared from three kinds of intact starches. Small amount of glucose was detected in water-soluble fractions of heated and heated-sheared specimens in spite of almost no detection in intact starches. By viscometry, the viscometric molecular weight of intact potato, intact corn and intact wheat starch with 20% moisture were 104kDa, 527kDa and 605kDa, respectively. While for heated specimens their molecular weights were depolymerized into 986kDa, 34kDa and 511kDa, respectively, and for heated-sheared specimens, they were significantly depolymerized into 539kDa, 169kDa and 279kDa, respectively. Those facts were also supported from gel filtration profiles. As the results from glucose formation, viscometric molecular-weight depolymerization and gelfiltration profiles, the considerable depolymerization in melt starchmolecules is yielded by the physical shearing-force on starch melt despite starch varieties.     

Effect of Storage Temperature on Age Gelation of Ultra-High Temperature Milk Processed by Direct and Indirect Heating Systems

Age gelation in ultra-high temperature milk processed by direct (Dasi) and indirect (Sordi) systems was investigated at three temperatures (4°C, 22 to 25°C, and 37°C) over 182 d. Sordi processed milk showed no residual plasmin activity but 19% of original plasminogen activity after processing, whereas Dasi milk contained 19% and 37% of original plasmin and plasminogen activities. During storage, plasminogen activity gradually decreased and plasmin activity increased in all samples. Age gelation was observed only in Dasi processed milk stored at 22 to 25°C after 84 to 98 d. In general, age gelation was retarded at low (4°C) and high (37°C) temperatures, and rate of increase in proteolysis was directly proportional to temperature. No relationship was found between extent of proteolysis and gelation time.