用于针织物的扩幅脱水机

瑞士一家公司开发了一种名为“Santastretch”的脱水和扩幅机,针织物在此机上加工,解缠结、脱水和扩幅操作能合而为一。据称使用新发展的扩幅器(即将获得专利)有控制超喂的横向拉幅,可相当地提高针织物的加工质量。来自染色车间的圆筒织物由一旋转的环形三角座滑架送到此机,并通过带有电子误差指示器的绳状开布和退捻装置喂至轧液装置。一特别发展的充气装置保证织物在运转     

脱水过程中的节能

造纸过程中,从流浆箱到卷纸机,每个工艺环节操作的主要目标是尽可能有效地从纸幅中脱水.这可以通过控制机械效率、产品质量和脱水成本之间的平衡来实现.当纸幅从成型区到真空区,然后到压榨部,最后到干燥部;脱水的机理从重力脱水到真空脱水,再到机械脱水,最后到蒸发脱水.     

日产SHU3-2型连续水洗机

据日本上野山、北陆、平野三家公司的技术资料介绍,这三家公司产的由三格平幅喷射水洗设备、一台ONS68-4×3绳洗机、一台ONC68-4×3绳洗机、一台脱水开幅机等组成的SHU3-2型连续水洗机,适用于印花织物的水洗(组成参看示意图1)。     

瑞士W+S公司——现代化纺织整理工厂的最佳伙伴

ROTOWA开幅加工技术为纺织整理厂提供了通用、经济且对环境无害的各种应用.广泛应用使得前处理、漂白、后处理的传统加工更趋有效合理.尤其是在以下领域:1.薄型开幅机织物的加工,如医用纱布、巴厘纱等.或通常经纬向尺寸稳定性很差的精细织物,ROTOWA开幅加工设备与其它湿加工设备相比更加柔和.2.ROTOWA开幅加工方法具有     

日产无打手退拈开幅装置简介

日本上野山制造的无打手吸水开幅机,在我厂使用后效果良好。吸水效率较高,开幅尚顺利,机中采用了专门的机械——电子机构来完成无打手退拈开幅。多孔绳状吸水轮及平幅网眼吸水辊均有主动传动装置,因而织物不与纹口表面磨擦,处于松式状态。可适用于弹力织物等吸水开幅,对丝绸类织物是否适用尚待进一步试验。该机结构如下图所示(并参考全自动开幅机示意图及照片):     

赫克力士的技术服务

造纸过程中,从流浆箱到卷纸机,每个工艺环节操作的主要目标是尽可能有效地从纸幅中脱水。这可以通过控制机械效率、产品质量和脱水成本之间的平衡来实现。当纸幅从成型区到真空区,然后到压榨部,最后到干燥部;脱水的机理从重力脱水到真空脱水,再到机械脱水,最后到蒸发脱水。结果     

广纸8#纸机技术改造的节能效果

简述了广纸的一台从国外引进已投产运行7年且年产量达到15万t的二手纸机(8进行技术改造的情况,主要通过加强网部脱水、压榨部脱水,从而提高湿纸幅进入烘缸的干度,减少蒸汽用量以达到节能的目的,分析了取得的效益.     

运用蒸汽喷管提高纸机的脱水效率

六十年代末由普莱斯(Price)和费奥拉文蒂(Fioravanti)所作的研究论文曾指出:在压榨部对纸幅使用蒸汽能象在烘干部使用等量蒸汽一样有效脱水。随后的许多实验证明,提高纸机湿部纸幅的温度,是提高纸幅脱水效率的有效措施之一     

卫生纸机压榨部运行参数及能效关系分析与优化

通过对纸机压榨部压力和压榨脱水原理的分析,得到出压榨部纸幅干度可作为压榨部的能耗指标,同时确定压榨线压力和纸机车速是压榨部能耗的主要影响因素。结合纸机实际生产测试并记录压榨脱水数据,绘制测试数据曲线图并拟合压榨线压力、纸机车速和出压榨部纸幅干度三者之间的函数关系,最终确定压榨线压力和纸机车速的最优取值范围。通过对测试数据的分析和拟合,控制压榨线压力在90 kN/m、纸机车速在1075 m/min时,纸幅质量可满足正常生产的要求,还可以节约2.1%的电能,实现卫生纸机压榨部的能耗优化。     

新型系列绳状退捻开幅机问世

新型系列绳状退捻开幅机问世江苏省江都印染机械厂在消化吸收国外同类设备先进技术的基础上，结合我国国情不断加以改进，干近期研制成功一种新型印染设备──ＡＳＭＡ２８１系列绳状退捻开幅机，并取得了中国专利局的专利受理，现已开始批量生产。该机主要由退捻、展幅、...     

先进果蔬脱水技术

<正> 自古以来,人们已开始利用脱水干燥的方法把食物脱去水份,以延长食物的保存期。发展至今,先进的脱水工艺设备,可以在受控制的环境下处理多样化、大量的食品。脱水技术的开发,目的是控制食物内残余的水份,保证产品内微生物的含量低,使产品具有较长的保存期,而且保留产品的原有香味及维持良好的色泽,以及易于最终应用。 脱水技术可应用于不同的食品,而就果蔬食品方面,供国内市场和出口的可脱水加工的产品包括有苹果、青香蕉、椰     

Carrot Dehydration—Optimization Process Studies on the Explosion-Puffing Process

A carrot dehydration process that includes the unique continuous explosion-puffing system (CEPS) is described. A drying study included moisture distribution throughout a two-stage pilot scale dryer as well as bed temperature during first stage drying. Shrinkage losses of carrots by two dehydration methods were investigated, and volume differences were obtained. Measurements of dried carrot properties such as bulk density, color, nonenzymatic browning, rehydration, and disintegration were used to determine optimum operating pressure, temperature, and feed moisture for CEPS. Response surfaces developed from these properties were used simultaneously to establish a constrained optimum.     

Effect of different pre-treatments and dehydration methods on quality characteristics and storage stability of tomato powder

Dehydration process was carried out for tomato slices of var. Avinash after giving different pre-treatments such as calcium chloride (CaCl₂), potassium metabisulphite (KMS), calcium chloride and potassium metabisulphite (CaCl₂+KMS), and sodium chloride (NaCl). Untreated samples served as control. Solar drier and continuous conveyor (tunnel) drier were used for dehydration. Quality characteristics of tomato slices viz. moisture content, sugar, titratable acidity, lycopene content, dehydration ratio, rehydration ratio and non-enzymatic browning (NEB) as affected by dehydration process were studied. Storage study was also carried out for a period of 6 months for tomato powder packed into different types of packaging materials viz. metalized polyester (MP) film and low density polyethylene. Changes in lycopene content and NEB were estimated during storage at room temperature. Pre-treatment of 5 mm thickness of tomato slices with CaCl₂ in combination with KMS and drying using a tunnel drier with subsequent storage of product in MP bags was selected as the best process.     

Dehydrated Blueberries by the Continuous Explosion-Puffing Process

A blueberry dehydration process which includes the unique continuous explosion-puffing system (CEPS) is described. A drying study including alternate drying pretreatments failed to increase the dehydration rate. It was found that care during processing was necessary to prevent rupture of the berries as rupture caused bleeding during drying which reduced the drying rate. Optimum operating conditions for CEPS were established for blueberries. Measurements of dried blueberry properties such as bulk density, color, rehydration, and disintegration were used to determine optimum operating conditions for pressure (103 kPa), temperature (190°C), and feed moisture (18.5%) for CEPS.     

蜂蜜真空脱水模型建立

蜂蜜黏度较大、所含水分难以被脱除,其脱水过程与其他糖类溶液不同。本实验采用真空微波加热脱水和在线测定蜂蜜质量变化方法,测定蜂蜜水分含量、脱水速率及水分含量比率变化;分析蜂蜜的真空脱水过程,采用拟合回归方法建立蜂蜜的真空脱水模型。结果表明:在相同脱水温度及相应真空度下,蜂蜜的真空脱水速率随蜂蜜水分含量的降低而逐渐减小。蜂蜜的真空脱水过程分为四个阶段:升温脱水阶段、恒速脱水阶段、快速降速脱水阶段、慢速降速脱水阶段。在313.15～343.15K范围内,蜂蜜水分含量比率(MR)-脱水时间(t)方程为MR=exp[((0.0002exp(0.0122T))t],脱水时间单位为min。     

Design of Continuous Flow Osmotic Dehydration and its Performance on Mass Transfer Exchange During Osmotic Dehydration of Broccoli Stalk Slices

A continuous flow solution unit was designed and built with a sole purpose of achieving better hydrodynamic control during the osmotic dehydration pre-treatment process. The initial study was set up to calibrate the flow meter at different sucrose solutions at different concentrations and temperatures to obtain a flow velocity range between 1.5 to 3.5 mm/s. In this study, broccoli stalk slices were used to investigate the effect of the flow velocity on mass transfer kinetics and compared with static condition. Further, the optimization of this equipment system was performed to achieve higher water loss with minimal solute gain as pre-drying condition. Comparative studies between static and dynamic conditions show that flow velocity helps in faster rate of water removal with lower solute gain during the osmotic dehydration process of broccoli stalk slices. The optimum condition was found to be at a temperature of 30 °C with concentration of 54 °Brix for 120 min of immersion time at flow velocity of 3.5 mm/s.     

DESIGN AND SELECTION OF PROCESSING CONDITIONS OF A PILOT SCALE CONTACTOR FOR CONTINUOUS OSMOTIC DEHYDRATION OF CARROTS

A pilot-scale belt type osmotic contactor was designed and installed in a continuous osmotic dehydration process to obtain maximum water removal from fruits and vegetables with a minimum contact time. The carrot was chosen as a representative vegetable and a ternary mixture of sucrose/sodium chloride/water with total solids concentration of about 50 to 55% was chosen for the osmotic solution. The experimental results showed that the optimum condition was found to require a 44% sucrose/7% sodium chloride aqueous solution with 16 min of contact time which gave a water loss of 26% and a highest ratio of water loss over solids gain (about 9) among different treatments. It is concluded that the continuous type of contactor can have potential applications in the food industry.     

OPTIMIZATION OF OSMOTIC DEHYDRATION PROCESS OF CARROT CUBES IN SUCROSE SOLUTION

ABSTRACT

For optimization of the osmotic dehydration process of carrot cubes in sucrose solution by response surface methodology (RSM), the experiments were conducted according to face‐centered central composite design. The independent process variables for the osmotic dehydration process were osmotic solution concentrations (45–55°Brix), temperature (35–55C) and process durations (120–240 min). Statistical analysis of results showed that all the process variables had a significant effect on all the responses at 5% level of significance (P < 0.05). The osmotic dehydration process was optimized by RSM for maximum water loss, rehydration ratio, retention of color, sensory score and minimum solute gain. The optimum process conditions were 52.5°Brix sucrose syrup concentration, 49C osmotic solution temperature and 150‐min process duration.

PRACTICAL APPLICATIONS

The process of osmotic dehydration can be used for the preparation of shelf‐stable products for the purpose of use during off‐season. The quality of preosmosed carrots is much superior to the product dehydrated with the convectional method of convective dehydration. The osmotically dehydrated carrots can be used for cooking as vegetables after rehydration or can be added directly into soups, stews or casseroles before cooking. If the product is blanched before osmotic dehydration, the process can be used successfully for the preparation of carrot candy.     

超声波强化紫薯渗透脱水工艺

分别以蔗糖质量分数、渗透温度、渗透时间和超声波功率为单因素,研究其对紫薯超声波渗透脱水的脱水率和固形物增加率的影响。以各因素为自变量,以脱水率和固形物增加率为因变量,对紫薯渗透脱水进行响应面工艺研究,得出最优工艺参数。结果表明：影响脱水率和固形物增加率的主次顺序均为渗透时间＞渗透温度＞糖液质量分数＞超声波功率;响应面优化最优工艺参数为糖液质量分数56.29%、渗透液温度65℃、渗透时间2.46h、超声波功率142.33W。结合实际操作,响应面优化的最优工艺调整为糖液质量分数56%、渗透液温度65℃、渗透时间2.5h、超声波功率140W,经验证,此条件下脱水率为40.79%,固形物增加率为8.33%。     

Image analysis of osmotically dehydrated fruits: melons dehydration in a ternary system

Osmotic dehydration represents a technological alternative to reduce post-harvest losses of fruits. In this work, the osmotic dehydration of a ternary system (water/sugar/salt) was investigated for melon (Curcumis melo L.) dehydration using image analysis. Three kinds of sugars were used to formulate the osmotic solutions: sucrose, glucose and manitol. The process of osmotic dehydration was studied and the effects of the ternary osmotic system on the fruit shrinkage were investigated using image analysis technique. The experimental study allowed estimating the process parameters of the osmotic dehydration. The results showed the advantage of using high sugar and salt concentrations for the osmotic solution, mild temperatures, and the use of the osmotic treatment to reduce the total processing time to dry the fruit. Image analysis enabled to show how far the solid penetrates inside the fruit and to estimate the shrinkage factor of the fruit during the osmotic dehydration.