工字轮收线机的电机选型

工字轮收线机是金属制品行业连续化生产广泛使用的设备之一。根据不同的工艺要求,收线机的驱动电机有普通交流电机、交流力矩电机、电磁调速电机、变频电机和直流电机等。电机类型的选择在很大程度上决定了收线机的性能,也关系到其成本。对于收线张力要求不严格的系统,可选用力矩电机和电磁调速电机;配有活套的高速收线机或要求张力精确的收线机,可选用变频或直流控制的电机。     

双卷筒工字轮收线机的研制

简述双卷筒工字轮收线机的组成和工作原理,给出结构示意图。计算出Dv值为90 mm.m/min,工字轮外径为800 mm,牵引卷筒直径为450 mm时收线机的传动比,并对牵引和收线张力进行验算,结果表明设计达到用户要求,使用情况良好。     

工字轮收线机液压站控制方式的改进

工字轮收线机液压站是与钢丝粗拉机配套的Φ1250工字轮收线机的辅助设备,原控制方式使液压站电机连续工作,液压系统一直处在较高的温度和压力状态,容易造成油路泄漏。通过对液压站的工况分析,采用间歇的手动控制与压力自动控制相结合的方式,不仅提高了液压站工作的可靠性,还能每年节约电能约3万kW.h。给出改进前后的控制原理图,并对原理进行说明。     

倒立式收线机在拉丝机上的应用

介绍１／１０００ 倒立式收线机应用于１／８５０ 单拉机自动下线的经验和方法，解决了１／８５０ 单拉机大规格大盘重拉拔卸线的难题     

收线机凸轮设计新算法

论述收线机设计中对凸轮轮廊线进行选择的必要性，提供绘制凸轮的计算方法和计算公式及计算机验算结果。     

一种工字轮收线机的设计

介绍一种新设计工字轮收线机的工作原理，并对其电动机、传动带、排线凸轮机构等基本构件的选择给予了说明。     

桶装焊丝收线机的设计

介绍桶装焊丝收线机的组成,详细论述牵引送丝、旋转吐丝、纸桶回转、纸桶振动升降4部分的结构和原理。推导出桶装收线过程工字轮放线、牵引送丝、旋转吐丝、纸桶回转4个关联传动关系,指出设计中必须注意的几个问题。     

收线机张力自动控制系统

介绍收线机张力自动控制系统的基本原理及其特点，ＳＧ４－１１５０收线机的主要装置电路图及系统方框图，并就凋试作了详细的说明。     

倒立式收线机的使用选择

倒立式收线机可按多种方式分类,如按收线轮与下线架是否旋转可分为旋转型和不旋转型;按传动方式分为集中传动(或分组传动)和单独传动;按下线方式分为梅花收线和直接落线等.生产企业应对倒立式收线机进行优化组合并加以创新,设计经济实用、大盘重下线的倒立式收线机.     

工字轮收线机侧升式托架

介绍一种用于工字轮收线机上、下线盘的托升机构及其原理、设计计算方法，该机构适用于多种工字轮     

DTA型双捻机收线总成的故障频率分析

DTA型双捻机是捻制钢帘线的设备,由于其收线部分飞轮盘转速较高,当轴承失效、轴系存在不平衡、机架轴承孔不对中时,设备会出现剧烈振动,导致零部件损坏,仅靠工作经验来维护设备已经不适应生产要求。通过分析收线机主要部件的振动基频,给出左旋转轴总成不平衡和滚动轴承失效引起振动的频率计算方法,建立EX-CEL电子表格快速计算出相关频率,找出振动的频率与发生故障的关系,并与实际振动频率测量值相比较,快速确定缺陷部位及严重程度,增强设备的可维护性,提高工作效率。     

脱色剂调和罐的研究设计

结合油脂精炼的特点，谈谈搅拌设备的设计经验，植物油与白土的搅拌混合用推进式搅拌器最合适。用直接计算法确定悬浮临界搅拌转速为３１４ｒ／ｍｉｎ，轴功率为１５６Ｗ；实际设计转速３１５ｒ／ｍｉｎ，轴率２．２ＫＷ。采用斜插管出料结构。     

斗式提升机的结构分析及改进

分析了粮食行业斗式提升机的发展概况以及目前斗式提升机所存在的一些问题,并有针对性的提出液压自动拉紧装置和头尾轮胀套联接等优化改进措施。     

提高搅拌型草莓酱、黄瓜汁复合酸奶稳定性研究

通过控制草莓酱、黄瓜汁的添加量,经过二次均质,控制搅拌条件,添加搅拌型酸奶复合稳定剂,控制冷藏条件等措施,提高了搅拌型草莓酱、黄瓜汁复合酸奶的稳定性。     

中高速卫生纸机烘缸轴承的振动特征分析

研究和发展新的中高速卫生纸机烘缸轴承故障诊断技术是造纸装备行业研究的一项重要课题。本课题在中高速卫生纸机烘缸轴承振动机理的基础上,结合烘缸轴承的自身结构和失效形式,研究了烘缸轴承内、外圈滚道和滚动体表面存在缺陷时的时域及频域特征,并给出固有振动频率及各种故障的振动特征频率方程。利用自主开发的故障诊断系统对实际测试数据进行快速傅里叶变换红外光谱分析发现,通过对中高速卫生纸机烘缸操作侧轴承进行状态监测,可以提取中高速卫生纸机烘缸轴承的振动特征,用于对烘缸轴承是否存在故障的在线判断。     

Heritability of intramammary infections at first parturition and relationships with sire transmitting abilities for somatic cell score,udder type traits,productive life,and protein yield

The objective of this study was to determine the relationships among daughter intramammary infections at first parturition and sire transmitting abilities for somatic cell score, udder type traits, productive life, and protein yield. Quarter milk samples from 958 daughters (in eight Pennsylvania herds and one Nebraska herd) of 182 Holstein sires were collected within a few days of first calving and cultured to determine intramammary infection status. A total of 446 cows had intramammary infections in 835 quarters at first parturition. Incidence of intramammary infections at first parturition and the proportion of quarters infected per cow were regressed on age at first calving, days in milk at sample collection, herd-season of calving (a classification variable), and sire transmitting abilities taken one at a time. Linear effects, non-linear effects, and odds ratios were estimated for sire transmitting abilities. Separate, preplanned analyses were conducted on data from one herd that gave all heifers an intramammary antibiotic infusion in each quarter 30 d prior to the expected calving date. Separate analyses were also conducted on dependent variables that considered intramammary infections at first parturition from: all organisms, coagulase-negative staphylococci, coliform species, streptococci other than Streptococcus agalactiae, and the most common environmental organisms (coliform species and streptococci other than Streptococcus agalactiae). Daughters of sires that transmit the lowest somatic cell score had the fewest intramammary infections at first parturition. Daughters of sires that transmit longer productive life, shorter teats, and closely spaced front teats had fewer intramammary infections at first parturition. Selection for lower somatic cell score, longer productive life, shorter teats, or closely spaced front teats may reduce the incidence of intramammary infections at first parturition.     

高产非织造气流式喂棉机机构及性能特点分析

分析了高速梳理成网工艺中影响成网均匀度的主要因素。介绍了A型和B型两种新型气流式棉箱喂棉机的机构、特点和对筵棉的均棉作用原理以及一种新型的气压式与传统振动式组合的喂棉机。B型喂棉机带有自调匀整装置,输出筵棉的面密度均匀性好,但其复杂的控制机构增加了维修保养的难度;A型喂棉机输出筵棉面密度的均匀性稍逊于B型喂棉机输出的筵棉,但仍可达到一定要求,且其设备机构简单,易于保养,也是一种可供选择的性能良好的喂棉机。     

青年女性地区性体型分析与快时尚号型配比优化

针对市场调研与问卷调查中发现快时尚服装品牌存在地区性不合体现状,为优化快时尚服装区域性号型配比,通过文献分析法对新疆青年女性、其他地区青年女性及GB/T 1335.2-2008《服装号型女子》标准A体型进行对比分析。以上衣服装号型为研究对象,发现快时尚不合体与地区体型特征存在联系;分析了国内外部分快时尚服装品牌号型配比。结果表明:快时尚服装号型存在覆盖率较低的问题,各地区A体型存在较大差异,新疆及东北地区青年女性体型比西南地区体型偏大,上海及河北地区体型匀称,不同地区体型存在较大差异,可通过不同地区青年女性体型特征对服装号型进行合理分配。结合不同区域号型配比建议,为服装设计人员及相关企业提供参考。     

Texture analysis of raw and cooked tubers of short‐duration lines of cassava by multivariate and fractional conversion techniques

BACKGROUND: Cassava tubers are mainly consumed after boiling in water. Their cooking quality depends on the variety, maturity, growing conditions and physicochemical and starch properties. In this study the textural and gelatinisation characteristics of ten short‐duration lines of cassava were assessed. Textural changes due to cooking were modelled by fractional conversion techniques and correlated with gelatinisation and physicochemical properties by principal component analysis. RESULTS: There was a significant variation (P < 0.05) in the textural properties of tubers and the thermal and pasting properties of flours among varieties. The degree of cooking and relative firmness of tubers were modelled by a linear equation. The thermal softening behaviour was modelled by a dual‐mechanism first‐order kinetic model with rate constant values ranging from 0.106 to 0.190 min^?1. About 69.21% of the total variation in texture profile, gelatinisation and physicochemical parameters could be explained by the first three principal components. CONCLUSION: The results indicated that the textural and gelatinisation properties varied considerably among different varieties. However, the interaction between the components of the tubers and the structural make‐up of the tuber tissues played a more important role than the physicochemical and functional properties. Copyright © 2008 Society of Chemical Industry     

淡雅型和浓香型赊店老酒中香味成分的差异性分析

该实验以乙醇-磷酸氢二钾双水相体系处理酒样,通过气相色谱-质谱（GC-MS）及聚类分析（CA）、主成分分析（PCA）法对46°、52°淡雅型和浓香型赊店老酒的香味成分进行了对比分析。结果表明,4种酒样共检出香气成分45种,包含15种酯类物质,14种醇类物质,9种酸类物质,5种醛酮类物质,2种烷烃类物质。在酯类聚类分析中,52°浓香型和淡雅型赊店老酒被归为一类,46°浓香型和淡雅型赊店老酒归为另一类;醇类和醛酮类聚类分析中,52°淡雅型赊店老酒中归为一类,52°浓香型、46°浓香型、46°淡雅型赊店老酒归为另一类;酸类聚类分析中,浓香型赊店老酒归为一类,淡雅型赊店老酒归为另一类。淡雅型和浓香型酒样区分度良好。