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果蔬三维切丁机具有加工效率高、结构紧凑、不易堵塞等优点,但其切丁断面始终存在倾斜不平现象,尤其在切大丁时更加明显。为了提高切丁质量,对三维切丁机切削机理进行分析,建立切丁刀切割果蔬丁断面曲线方程,分析影响丁断面切削质量的主要因素,并将丁断面形状归结为右偏、左偏及对称形3种结构形状,以丁断面相对偏差η、倾斜度l为评价指标,分析离心切削滚筒与切丁刀轴中心间距、离心切削滚筒与切丁刀轴转速比对断面质量指标的影响,通过双因素方差分析,得到切大丁时上述两因素对丁断面相对偏差η及倾斜角度l影响的权重关系,从而为切丁机参数优化提供依据。 相似文献
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目的:优化辊式磨粉机I皮磨小麦制粉操作参数,降低制粉能耗。方法:利用EDEM离散元仿真软件,对轧距、喂料量、转速及转速比等关键制粉因素设计Box-Behnken试验,探究操作参数与制粉功率的关系。结果:对齿辊破碎功率影响的显著性排名依次为:转速比、轧距、喂料量、转速比二次项、轧距二次项、轧距和转速比交互、喂料量和转速比交互、轧距和喂料量交互。根据I皮磨粉机出粉要求不同,得到最优参数组合:较细出粉时轧距为0.67 mm、喂料量803.60 kg/(cm·d)、快辊转速537.68 r/min、转速比2.64。较粗出粉时得到低功耗的最佳轧距为0.79 mm、喂料量803.83 kg/(cm·d)、快辊转速576.08 r/min、转速比2.23。结论:仿真模拟结果与实测结果误差在合理范围内,建立的离散元制粉模型可用于小麦制粉时的功率预测。 相似文献
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生产皮带、箱带时,不少皮件厂还采用着将革料放在木枕板上,用木柄刀和铁尺配合进行切割的手工切带方法。手工切带效率低,劳动强度大,切下的革带宽度不均匀,而且操作不安全(容易伤手)。切带机代替手工切带是必然趋势。由于没有定型制造的切带机,皮件厂只好自行设计制造。到目前为止,笔者所见到的切带机,按切带原理可区分为切割法和滚切法两大类。切割法又分为游离切割法和强行切割法二种。游离切割法(图1):在切割过程中,机器刀轴的转速比送料轴的转速高得多。革料通过送料轴缓缓输入,刀刃以较大的线速 相似文献
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目的:设计一款专门用于剖杀细长且表面光滑的鱼类剖切机构。方法:以表体黏滑的鳝鱼为研究对象,开展夹持与剖切作业机理分析。以剖切质量和剖切时间为试验指标,探究夹轮转速、剖刀转速、夹轮表面几何形状等主要参数对剖切质量和剖切时间的影响规律。结果:影响剖切质量的主要因素为刀片转速和夹持轮限位高度,影响剖切时间的最主要因素为夹轮转速。当夹轮限位高度为5 mm、刀片转速为1 350 r/min、夹轮转速为167 r/min时,可获得较高的剖切质量评分与剖切时间。结论:使用夹持轮可以有效输送鳝鱼,通过调配夹持轮转速、刀片转速和限位高度可以实现高效高速剖腹。 相似文献
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以贵州C3F、河南C3F、河南B3F 3种烟叶为原料,利用实验室批式滚筒复合传热干燥装置进行试验。结果表明:滚筒复烤方式下,同种烟叶烟片尺寸规格的变化对其干燥速率和复烤后温度无明显影响。网孔12.70 mm以上的筛分烟片,烤后225~625 mm 2的叶片比例增加明显;网孔6.35~12.70 mm的筛分烟片,烤后36~225 mm 2的叶片比例增加明显。复烤后烟片总体尺寸分布在225~625 mm 2和36~225 mm 2面积区间呈集中趋势。烟片尺寸规格对滚筒复烤皱缩率影响显著,3种烟叶原料烤后烟片的皱缩率均随尺寸规格的增大呈明显上升趋势。 相似文献
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我厂生产21g/m~2特号邮封纸,规格508×787mm.所用切纸机是ZWQ_2—1575单刀切纸机,切纸长度范围为515~1225mm,不能满足切纸长度508mm的要求.为此对该机传动系统作了改进。新设计调换齿轮和帆布辊三角带轮,换下原调换齿轮和三角带轮,成功地切出508×787mm规格的纸.改进后,该机其相对最小切纸长度是445mm,帆布辊转速为314r/min,满足了上述切纸要求。 相似文献
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依据鲢鱼的结构特征和对产品品质的要求,研制了一款带式夹送淡水鱼剖鱼机,并以鲢鱼为试验对象进行了剖鱼试验。该剖鱼机由机架、夹送系统、剖切系统组成。夹送系统皮带间距、皮带转速、剖切系统刀盘高度等关键部件工艺参数均可调节,配套功率共为3.7kW,其中剖切系统电机1.5kW,夹送系统电机2.2kW。以(1.50±0.25)kg鲢鱼为剖切对象所进行的试验结果表明:皮带间距对进料、剖切、出料均有显著影响,皮带间距40 mm时,可以实现100%顺利进料、平稳剖切和顺利出料;刀盘高度则对剖切质量影响显著,从鱼头到鱼尾完整剖开鱼体要求刀盘高度不高于190mm,完整保留鱼鳔要求刀盘高度不低于210 mm,不破坏鱼胆要求刀盘高度不低于180 mm。皮带间距取40 mm,刀盘高度取180~190 mm时,剖鱼机运行稳定且剖切效果最优,处理速度可达1 200尾/h。 相似文献
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《印刷世界》1997,(4)
随着啤盒机之速度提高及性能改进,加上客户对咭盒质素要求日渐追求完美,模切生产的每一个环节不得不加以深入研究,务求达到更高生产效益以满足市场上日益严格的要求。 在彩盒生产过程中,怎样完成印刷后加工最重要的步骤:“模切(Die Cutting)”,选择优良的“BOHLER(宝拿)”啤刀将会是一个重要的环节[大部份采用的啤刀规格为:刀身高23.8mm,厚0.71mm(2Pt)]。 目前,一般彩盒印刷厂,通常模切生产是由两个部份组成:刀模制版(Die Making)及模切加工(Die Cutting)。刀模制版就是根据彩盒设计的要求把啤刀、啤线屈曲裁剪成所需的形状,藏人 相似文献
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Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
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常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
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Wim Verbeke Federico J.A. Pérez-Cueto Marcia D. de Barcellos Athanasios Krystallis Klaus G. Grunert 《Meat science》2010
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries. 相似文献
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果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。 相似文献
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