肉料绞切加工试验与综合评价研究

为了对肉料绞切加工过程及加工后肉糜品质等性能进行综合评价,在同时考虑肉类制品绞切加工后肉糜质量和绞肉装备工作效能的评价方法基础上,开展肉料绞切加工特性的试验研究。以绞肉机产品的核心性能参数工作能力、阻力矩、能耗和肉料温升等为考察对象,同时以绞切加工后肉糜新鲜度、保水性等理化特性的测试分析为评价依据,构建专用试验平台并对肉料绞切加工特性进行检验。试验结果表明,随着螺旋轴输送转速的增加,绞肉机的绞肉能力呈明显提高趋势,试验绞肉机的肉料输送与绞切加工性能匹配良好,散热性能稳定。不同刀具-孔板匹配对绞切加工得到的肉糜质量及理化特性影响比较明显,在绞肉机新产品开发设计过程中需要进行匹配试验     

基于单片机计步器的设计

本系统是一个针对人体步行的特点设计的智能计步系统,对腰部运动加速度的峰值检测从而得到步数。文章通过对系统的硬件部分和软件部分设计来达到计步要求。     

DDS技术在函数发生器设计中的应用

直接数字频率合成(DDS)是近年来发展非常迅速的一种新的频率合成技术。简要介绍了DDS的工作原理和AD9850芯片的基本原理及性能特点,然后通过实例阐述了如何利用AD9850芯片设计一个高精度的函数发生器的方法。     

基于单片机的数据采集系统

本文以AT89C51单片机为核心,设计一个基于单片机的数据采集系统。系统可以采集16路模拟量,精度为12位,16路开关量和2路脉冲量,并将采集到的数据每隔一分钟通过串口发送到PC机。     

超声波测距应用研究

本文介绍了基于单片机控制的超声测距原理：由AT89C51控制超声波发射模块产生超声波,同时计时,超声波碰到目标物反射到接收模块的往返时间乘以超声波传播速度得到实测距离。并用四位LED数码管显示距离。本方法具有易控制、工作可靠、测距准确度高、可读性强和流程清晰等优点。实现后的产品可用于需要测量距离参数的各种应用场合。     

基于单片机的出租车计价器的里程计算设计

基于单片机的出租车计价器的里程计算的设计是以AT89C51单片机作为核心的控制元件，采用灵敏的A44E霍尔传感器测距，实现里程计算的功能。     

C51单片机控制的数字钟

自从单片机技术实现迅猛发展之后,很多电子产品纷纷开始进入大家的视线,这不仅在发展社会生产力的过程中起到了很大的促进作用,而且还有效改善了社会信息化水平,并让大家对各类电子产品的需求也在慢慢上升。尤其是在节奏紧凑的现代环境下,大家都非常在意时间观念,真正让"时间就是金钱"的这种思想得到了深入贯彻。特别是在处理一些重大事项的时候,一秒钟都不能耽搁,因此相对于传统时钟而言,这种将数码管当做显示器的电子钟显然更容易获得大众的青睐。因为它既方便大家快速对时间进行读取,同时又可以精确到秒。所以作者在下文中基本上就是以AT89C51单片机为主来展开相应的设计,并针对其各项功能进行认真的分析,涉及到硬件中的各个结构,充分利用时钟芯片DS1302来将具体的时间以及日期给详细记录下来。除此之外,这种数字时钟还采取了LED数码管,这样可以将时间非常清楚的展现在显示屏上面,用起来极为方便,无需人为动手调节,现如今已经在各个行业都得到了普及。因为它不用耗费太多的成本,还存在比较大的市场发展空间,所以也就获得了消费者的高度认可。     

基于单片机的机械手臂控制系统设计

分别介绍了AT89C51单片机、机器手臂以及伺服电机的硬件结构以及工作原理，进一步详细讨论了基于AT89C51单片机控制的机器手臂系统的设计。     

基于单片机技术研究DXD系列包装机的控制系统

将单片机AT89C51应用于DXD系列包装机中,采用模块化的设计思想,给出了控制系统的设计方案。所设计的包装机提高了工作效率和包装质量,有实际应用价值。     

基于AT89C51单片机的智能门锁控制系统的设计分析

AT89C51单片机在设计智能门锁控制系统时有着重要作用,故而需予以重视。在此之上,文章简要分析了AT89C51单片机的优势与特点,并通过明确智能门锁控制系统结构、科学设计控制系统软硬程序、合理布置单片机电路端口、引入热释电红外传感装置等策略,以此为智能门锁控制系统稳定运行提供保障。     

Technology for meat-grinding systems to improve removal of hard particles from ground meat

With increased consumption of ground meat, especially ground beef, quality issues for these products have become more important to industry and consumers alike. Ground meats are usually obtained from relatively low-value cuts and trimmings, and may on occasion contain undesirable hard particles. Hard particles in coarse-ground meat products may include bone chips or fragments, cartilage and dense connective tissue; all of which are considered undesirable defects and which can be reduced by utilizing hard-particle removal systems during grinding operations. This review discusses the principles of hard-particle separation from ground meat, the factors which influence performance of particle separation and some commercially available particle removal systems. Product and processing parameters such as initial bone and connective tissue content, fat content, temperature, pre-grinding size and grinder knife design are considered important for removing hard particles effectively. Pressure gradient on the grinder knife/plate interface was found to play a significant role in particle separation from soft (fat and lean) tissue. Various commercial systems, which are classified as central removal and periphery removal systems, are also discussed. Finally, the authors suggest some processing considerations for meat grinding to help achieve the best quality ground meat for consumers' satisfaction.     

影响绞肉机工作品质的产品设计因素分析

为提高绞肉机产品的综合工作性能,从设备自身的工作效能和肉制品加工的质量两方面出发,考察相关产品设计因素对绞肉机工作品质影响的情况。结合绞肉机产品的实际结构特征,分别从驱动机构设计、供料机构设计、切割机构设计和通风散热结构设计等方面入手,分析目前的设计特点及其对绞肉机工作品质的影响情况,指出产品设计环节存在的问题并对相应的解决方案进行探讨,以期为绞肉机或同类食品机械产品优化设计提供参考。     

多功能自动绞肉机设计

多功能自动绞肉机用独特的绞肉乳化头设计,实现出骨、绞肉、乳化三种功能的有机结合,同时依据人工模糊神经网络技术、单片机数控技术,自动完成多功能自动绞肉机的温度控制、速度控制、绞肉与乳化粒度控制。     

Effect of comminution method and raw binder system in restructured beef

The effect of particle size, method of particle size reduction (grinding, flaking, slicing) and alginate or Fibrimex(?) binding systems on processing properties of restructured beef were investigated. The size of semimembranosus muscles was reduced with a meat slicer, grinder or flaker (Comitrol) through machine openings that were 2, 4 and 8 mm in size. Bind of meat pieces in raw and cooked beef steakettes were measured. Sensory evaluation to determine the effect of method of size reduction on texture of beef steakettes was done only on steakettes manufactured with alginate. Beef steakettes manufactured with the alginate binding system had significantly (p < 0.05) higher raw bind values than did the beef steakettes manufactured with Fibrimex. Slicing meat for the manufacture of restructured beef steakettes resulted in a higher raw bind than did either grinding or flaking the meat. Significant (p < 0.05) interactions were observed for the bind of cooked steakettes between binder and method of size reduction and binder and opening size. When alginates were used to make restructured steakettes the bind of the cooked product was less (p < 0.05) when meat was sliced than when it was ground or flaked. However, when Fibrimex was used, bind was stronger when sliced meat was used. The alginate system resulted in higher binds for cooked product when particle size was smaller but with the Fibrimex system bind was higher when particle sizes were larger. A consumer panel on alginate restructured steakettes showed no preference for the texture produced by the different methods of particle size reduction.     

Sausage Structure Analysis

ABSTRACT Effect of salt content, grinder pore size, and mixing temperature on structure of sausage meat were investigated after 1 and 4 d. Protein solubility, texture characteristics and muscle ultrastructure were measured. Cellular structure is conserved when salt amount is under 0.3% for all temperatures and grinder pore sizes, or when salt amount is of 0.8% for a temperature higher than 6 °C or a grinding size of 10 mm. Cellular structure is modified when salt amount is above 1.3% whatever the temperature and grinding size, or when salt amount is of 0.8% for a temperature below 6 °C or a grinding size of 1.5 mm. The use of statistical tools permitted to distinguish modified meat from intact preparations.     

Distribution patterns of Escherichia coli O157:H7 in ground beef produced by a laboratory-scale grinder

This study determined the distribution patterns of Escherichia coli O157:1H7 in ground beef when a contaminated beef trim was introduced into a batch of uncontaminated beef trims prior to grinding in a small-scale laboratory grinder. A beef trim (15.3 +/- 2 g) was inoculated with a rifampicin-resistant strain of E. coli O157:H7 (E. coli O157:H7rif) and introduced into a stream of noncontaminated beef (322 +/- 33 g) prior to grinding. Seven inoculum levels (6, 5, and 4 total log CFU [high]; and 3, 2, 1, and 0 total log CFU [low]) were studied in triplicate. E. coli O157:H7rif was not detected in 3.1 to 43% of the ground beef inoculated with the high levels or in 3.4 to 96.9% of the ground beef inoculated with the low levels. For all inoculum levels studied, the five ground beef fractions (each 7.8 +/- 0.6 g) with the highest pathogen levels accounted for 59 to 100% of the total pathogens detected. For all inoculum levels, there was a linear relationship between the quantity of ground beef containing E. coli O157:H7rif and the inoculum level. The quantity of E. coli O157:H7rif in the beef remaining in the grinder was proportional to the inoculum level and was related to the location in the grinder. Different components of the grinder accumulated E. coli O157:H7rif in different quantities, with the most significant accumulation being in the nut (collar) that attaches the die to the blade. This study determined specific distribution patterns of E. coli O157:H7rif after the grinding of a contaminated beef trim along with uncontaminated trims, and the results indicate that the grinding operation should be regarded as a means of distribution of microbial contamination in risk analyses of ground beef operations.     

Effects of Meat Temperature, Particle Size, and Grinding Systems on Removal of Bone Chips from Ground Meat

BONE CHIPS (9.5 mm or 13 mm) were added to ground meat batches (45.3 kg) at 0.5%. Meat batches were tempered to -2.2^°C and 3.3^°C to evaluate effect of temperature during grinding. Three commercial bone elimination systems were used for comparison. Grinding at ? 2.2^°C was not significantly (P<0.05) different from 3.3^°C for bone in the final product but more bone remained in the grinder barrel after grinding at 3.3^°C. The large chips were more readily fractured and passed to the final product. The channelled central system passed significantly (P<0.05) more bone into the final product than the others. With all bone removal systems, the small chips were more readily removed from the grinder through the removal system.     

On-line prediction of chemical composition of semi-frozen ground beef by non-invasive NIR spectroscopy

The chemical composition of industrial scale batches of frozen beef was measured on-line during grinding by near infrared (NIR) reflectance spectroscopy. The MM55E filter based non-contact NIR instrument was mounted at the outlet of a meat grinder, and the fat, moisture and protein contents determined from the average of each filter reading throughout the grinding of the batch. The filters were selected from full spectra measurements to be as insensitive to water crystallization as possible. For on-line calibration and prediction, 55 beef batches of 400–800 kg in the range of 7.66–22.91% fat, 59.36–71.48% moisture, and 17.04–20.76% protein, were ground through 4 or 13 mm hole plates. The regression results, presented as root mean square error of cross validation (RMSECV) were between 0.48 and 1.11% for fat, 0.43 and 0.97% for moisture and 0.41 and 0.47% for protein.     

不同研磨条件对玉米样品粉碎制备效果的影响

目的研究不同研磨条件粉碎玉米样品的效果,科学制备样品。方法使用平行研磨仪对玉米样品进行粉碎,分别考察不同重量、不同研磨时间、不同循环次数下粉碎后的玉米通过20目、40目、60目标准筛的过筛率,幵采用QuEChERS-超高效液相色谱-串联质谱法测定不同粉碎条件的样品添加回收结果,来辅助评价研磨效果。结果 50g玉米样品研磨60s循环1次后过20目筛率可达71.8%,未过筛直接添加26种农药回收率为74.4%～114.0%[除甲胺磷外,相对标准偏差(relative standard deviation,RSD)为1.8%～8.5%];100 g玉米研磨30 s循环2次后过20目筛率为58.0%,未过筛直接添加26种农药回收率为77.7%～118.1%(除甲胺磷外, RSD为1.5%～10.3%)。结论实验使用的平行研磨仪适用于多个玉米样品同时粉碎制备,相比传统研磨仪只能逐个粉碎样品的处理效率得到显著提高,一次性研磨50～100 g玉米60 s后即可满足科学制备检测样品的需要。     

Oxidative Effects of Meat Grinder Wear on Lipids and Myoglobin in Commercial Fresh Pork Sausage

Pork ground before and after the replacement of worn meat grinder plates and knives was formulated as commercial fresh pork sausage containing antioxidants and processed into 454-g chubs. The sausage was frozen at ^?15°C for 4, 8, 12, and 16 wk and monitored for oxidation after 1 day, 2 wk and 3 wk of postfrozen refrigeration at 1°C. Estimated average grinder metal in sausage was 136 ppb. Meat temperature rise during grinding was higher (P<0.05) with the worn hardware (2.3°C vs 1.6°C). Hunter “a” values were greater (P<0.05) with the sharp than with the worn equipment. 2-Thiobarbituric acid (TBA) numbers did not differ with equipment state of wear. Significant correlations (P<0.05) indicated in inverse relationship between the oxidation of lipids and myoglobin.