共查询到19条相似文献,搜索用时 187 毫秒
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962型冲底圆罐生产技术属冲压——拉伸法(DWI)制罐技术。其优点是工艺简单、工序较少,节约原辅材料,设备投资少,实罐封口正品率高,封口三率能进一步提高等。但由于冲压拉伸模具制作技术要求高,不易掌握,常造成冲罐时擦伤涂料、锡层、拉裂、断底等现象,使许多罐头厂家仅限于浅冲圆罐的制作,至使目前国内资料还没有就冲压——拉伸制作962型大罐深冲技术进行报导。我厂于90年9月12日成功地研制出96z型冲底圆罐,现已投入批量生产,本文将其生产材料与设备、工艺流程、操作要点及讨论简述如下。 相似文献
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<正> 在罐头工业空罐制造和实罐密封工序中,罐底盖与罐身的连接是靠二重卷边作业来完成的。即将待封口的罐底盖与罐身分别进入封口机的封口位置,下托盘托住罐体上升,上压头嵌合住罐盖,使身盖两者被上压头和下托盘夹住.通过两种封口滚轮先后顺序地以机械方式在罐 相似文献
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本文从设备挖潜革新的角度出发,向读者介绍一种罐头行业现行使用的GT4B2封罐设备的改造项目。即将GT4B2圆听封罐机改制成方听封罐机。该设备在我厂改造后,其使用效果良好,其运动平稳,封口质量稳定,它即可用于圆听生产,又可用于方听生产,是一种适用于罐头行业异型罐生产的投资少,见效快的一机多用型设备。其实际改造费用只有现行单头方听封口设备的1/6~1/8左右,其生产能力在32~35罐/min。能为方听生产的罐头厂家带来良好的经济效益。 相似文献
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在罐头行业中,目前国际市场上异形罐头食品的销售量长期以来畅销不衰,特别是304、306方听午餐肉的罐头不论在国内市场,还是在国际市场上,始终供不应求。但是,国内在封口质量方面尚存在一定问题,离出口的要求还有一定差距,在1978年上海益民食品一厂出口方听午餐肉过程中发生过严重的质量事故,引起了我们全行业的重视。因此,如何提高异形罐的封口质量问题是罐头行业面临的一项重要任务。异形罐封口质量的影响因素较多,当然,除制盖、制身设备、封罐设备和封罐滚轮的质量等重要因素外,模具是其关健。目前在国际上比较普遍地采用计算机来辅助设计和计算的手段,应用于机械设计和制造领域,在设计中采用CAD系统在国内也日趋发展。为了提高方罐午餐肉封罐质量,上海益民食品一厂从国外引进了SH 120和SHV 120封 相似文献
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<正> 异型封罐机椭圆靠模的表面曲线,对椭圆罐的封口性能有极大的影响。因此,靠模曲线的设计是椭圆靠模设计中的一个重要问题。它应满足封口均匀、磨损小及保证滚轮始终紧贴于靠模槽内等要求,还应满足机械加工工艺要求。所以,在靠模设计中,必须确定靠模曲线。 相似文献
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为了在散热器组装过程中找到最适合的扁管扩口方式,从最基本的扁管扩口出方式出发,分析现有扩口方式的缺点、扩口动作的凸轮曲线、扩口时的受力.结果表明,采用凸轮方式进行扁管扩口能够精简结构,提升生产效率及精度.在自动化程度与日俱增的今天,对散热器扁管扩口方式的研究可以为不同规模的散热器生产企业提供重要的指导作用. 相似文献
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描述了德国立达(Rieter)公司提出的应用于RSB-D 35的CUBIcan线上的矩形条筒新概念。介绍了这一新概念,内容包括:与传统的条筒相比,用于并条和随后的纺纱工序时其技术和经济方面的优势,通过优化升降装置的下降运动,可能带来的条筒容条量的增加。将来,这将有助于纺纱厂生产纱线时有效地利用条筒。 相似文献
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Grit made of crude and expanded amaranth seeds was added to meat-fat batter in order to determine its effect on its quality. Amaranthus cruentus seeds were expanded by the nonpressure method and graded by density (degree of expansion) into three fractions: 341, 208 and 135 kg/m3; crude seed density was 800 kg/m3. Then the seeds were ground to a homogeneous mass with granulation of 0.8 mm. The water-holding capacity and viscosity of grit made of crude and expanded seeds were determined. Class II pork was used for the production of meat-fat batter. Cooking losses were determined in model meat-fat batter, pasteurized and sterilized cans. The texture and color parameters of canned meat were also determined, and a taste-panel evaluation was made. It was found that expanded seed grit was characterized by worse hydration and gelling properties than crude seed grit. Grit made of crude amaranth seeds had a positive effect on the water-holding capacity of stuffing and allowed to reduce the cooking losses in cans. Better water-holding capacity resulted in an improvement in the tenderness, juiciness and taste of canned meat. Its quality deteriorated when large amounts of highly-expanded seed grit were used. 相似文献
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Sara Noureddine El Moussawi Reine Karam Mathieu Cladière Hanna Chébib Rosette Ouaini 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2018,35(2):377-386
The use of bisphenol A (BPA) in lacquer coating of food cans has been restricted by different authorities in many countries, such as in Europe. However, such regulation does not exist in many other countries including Lebanon. Due to the lack of data on the quality of Lebanese can production; this study investigates the migration of BPA from two types of tinplate cans manufactured in Lebanon, before and after sterilisation. Cans were analysed under different storage conditions (time and temperature) and filled with an aqueous simulant. The determination of BPA was carried out using UPLC with fluorescence detection, and further confirmed by MS detection. After sterilisation BPA levels drastically increased from an average of 0.15 to 109 µg/kg, giving a BPA migration around 10.5 µg/dm2 for both types of cans. Storage temperature and time had no significant influence on BPA levels in sterilised cans (p-value > 0.05); however, these factors significantly affected BPA levels in non-sterilised cans. 相似文献
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KEITH W. GATES AMANDA H. PARKER DIANA L. BAUER YAO-WEN HUANG 《Journal of food science》1993,58(2):314-317
We investigated pasteurization and storage of blue crabmeat in steel cans, aluminum cans, plastic cans, nonbarrier pouches, and barrier pouches. Fresh meat was packed in copolymer polyethylene/polypro-pylene cups, Saran® over-wrapped or vacuum skin packaged polystyrene trays, and nonbarrier pouches. Meat pasteurized in plastic and aluminum cans had better sensory and microbiological quality and longer shelf life than meat packed in steel cans. Oxygen-barrier pouches had the lowest quality and shortest shelf life. Nonbarrier pouches had product with quality similar to meat in steel cans, but with an extended shelf life. No packaging materials improved the microbiological shelf life of freshly cooked meat. Vacuum skin packaging resulted in improved sensory qualities of freshly cooked and picked meat. 相似文献
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Presence of headspace during canning is required since an adequate amount allows forming vacuum during the process. Sealing technology may not totally eliminate all entrapped gases, and headspace might affect heat transfer. Not much attention has been given to solve this problem in computational studies, and cans, for example, were mostly assumed to be fully filled with product. Therefore, the objective of this study was to determine velocity and temperature evolution of water and air in cans during heating to evaluate the relevance of headspace in the transport mechanism. For this purpose, canned water samples with a certain headspace were used, and required governing continuity, energy, and momentum equations were solved using a finite volume approach coupled with a volume of fluid element model. Simulation results correlated well with experimental results validating faster heating effects of headspace rather than insulation effects as reported in the literature. The organized velocity motions along the air-water interface were also shown. Practical Application: Canning is a universal and economic method for processing of food products, and presence of adequate headspace is required to form vacuum during sealing of the cans. Since sealing technology may not totally eliminate the entrapped gases, mainly air, headspace might affect heating rates in cans. This study demonstrated the increased heating rates in the presence of headspace in contrast with some studies in the literature. By applying the effect of headspace, required processing time for thermally processed foods can be reduced leading to more rapid processes and lower energy consumptions. 相似文献
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包装复合调味酱料中含植物油系列产品,需要使用灌装包装设备;由于含油产品对包装设备的封口质量要求较高,目前通用灌装包装设备难于满足实际生产需要;为了解决产品包装封口质量不稳定,造成产品漏油问题;介绍了一种给袋式自动包装机,在应用过程中对自动灌装系统、包装封口系统进行改进,防止灌装过程中滴油滴料、灌装装置漏油、产品包装封口漏油,从而达到产品封口质量稳定、产品不漏油的目的。 相似文献