蒸炒锅改用导热油加热

介绍了作者在实践工作中针对蒸炒锅存在的弊端及原因分析，并通过精心设计，科学论证，将蒸炒锅由蒸汽加热改为导热油加热。经过４年多的使用及不断完善，其安全系数大大增加，节能降耗效果特别显著，锅炉压力降至０，节约燃煤达５０％，提高了料坯蒸炒温度，增加了企业的经济效益     

欧姆加热的电参数对杀菌效果的影响

采用欧姆加热杀菌与水浴加热杀菌对比的方法。以豆浆的总菌数为试验菌群,通过改变电源的电压和频率,得出电源的电压和频率与杀菌效果的关系。对比水浴加热杀菌的效果可知:当电压超过60V时,欧姆加热方法的杀菌效果明显好于水浴加热方法的杀菌效果,残菌率随处理电压的增加以指数规律减少;随着频率的增加,欧姆加热的杀菌好,但当频率超过一定值时杀菌效果降低;频率在30～300Hz时其杀菌效果明显优于水浴加热方法的杀菌。     

电磁感应技术改造挤塑机传统加热及节电效果的统计分析

本文介绍了电磁感应加热技术改造挤塑机传统加热系统的方法；归纳总结了加热系统节电效果的统计分析方法，对改造后的加热系统的节电效果进行了统计分析。     

环锭细纱机新型牵伸型式及纺纱效果分析

针对目前国产环锭细纱机中大部分牵伸型式在高效纺纱工艺推行中存在运转时锭差较大、工艺调节有限从而影响成纱质量的进一步提高的现状,探讨了环锭细纱机几种新型牵伸型式即后区附加压力棒、前区附加压力棒隔块的S型曲线牵伸型式和后区附加长、短胶圈、双短胶圈的牵伸型式的特点,对比分析了在新型牵伸型式与普通牵伸型式下的成纱质量水平,结果表明在新型牵伸型式下的成纱质量水平明显优于普通牵伸型式,特别是在重定量纺纱时的效果更加明显.指出采用新型牵伸型式,为提高成纱质量奠定了基础,改造传统牵伸型式时应根据设备条件和产品质量要求量力而行,挖掘工艺潜力;新型牵伸型式应积极试用,谨慎推广.     

猪肉在接触式通电加热和浸泡式通电加热中的电导率比较

利用接触式和浸泡式通电加热实验装置对猪肉进行了通电加热,比较了两种通电加热方式对猪肉电导率的影响,结果显示:两种通电加热方式中猪肉的电导率曲线(随温度的变化曲线)基本相同,在60℃以上时,接触式通电加热中猪肉的电导率略高于浸泡式通电加热中的电导率。     

谈离心机弯管下料和湿盐皮带除雾工程的改造

离心机下料的弯管按一定的管径、弯曲弧度和角度制作,内壁作抛光处理,达到很高的光洁度,离心机下料时弯管不堵塞,消除离心机纳米斗下料异物混入食盐中造成的缺陷和隐患。湿盐皮带除雾工程经过数次改造,能有效除去离心机和湿盐皮带现场的雾气,达到理想的效果。     

加热温度和时间对色拉油质量的影响

就加热温度(120～200℃)、加热时间(0～8h)对色拉油质量的影响进行了研究。结果指出,色拉油的酸值、过氧化值、丙二醛、羰基值随加热温度的升高和加热时间的延长而升高,质量明显下降。在不同加热时间内,色拉油的酸值、过氧化值、丙二醛、羰基值的增加值与加热温度之间具有极显著的相关性;在不同加热温度条件下,除了色拉油在160～200℃加热条件下的过氧化值增加值与加热时间具有显著相关性、在120℃处理条件下色拉油的羰基值和酸值增加值与加热时间具有显著相关性以外,在其余加热温度条件下,色拉油的酸值、过氧化值、丙二醛、羰基值的增加值均与加热时间呈极显著的相关性。     

加热温度和时间对色拉油质量的影响

就加热温度(120～200℃)、加热时间(0～8h)对色拉油质量的影响进行了研究。结果指出,色拉油的酸值、过氧化值、丙二醛、羰基值随加热温度的升高和加热时间的延长而升高,质量明显下降。在不同加热时间内,色拉油的酸值、过氧化值、丙二醛、羰基值的增加值与加热温度之间具有极显著的相关性;在不同加热温度条件下,除了色拉油在160～200℃加热条件下的过氧化值增加值与加热时间具有显著相关性、在120℃处理条件下色拉油的羰基值和酸值增加值与加热时间具有显著相关性以外,在其余加热温度条件下,色拉油的酸值、过氧化值、丙二醛、羰基值的增加值均与加热时间呈极显著的相关性。      

大型蒸炒锅的设计与开发

主要阐述了Φ4000×7蒸炒锅的设计与开发.并详细介绍了Φ4 000×7蒸炒锅的结构、特点、技术参数以及操作中应注意的事项.生产实践表明,该蒸炒锅运转正常,单台产量达450 t/d(用于油菜籽).     

草上霜毛革染色拔色

[5 2 ]　　草上霜毛革染色拔色　　Discharging colour of　　　　　　　　snow top effectfor double face特约栏目主持 :李万堂 (上海力利贸易有限公司 )　垂询电话 :0 2 1- 6 4 2 86 977　 1　选皮　根据所染颜色选择适合染色的皮坯 ,要求毛被已完全烫好。　 2　称重　 3　回软　温度 50℃ ,JFC0 .3g/ l,4 0分钟 ,然后漂洗静置。　 4　毛面染色　要求所染颜色色泽均匀 ,不色花 ,选用科莱恩公司的草上霜系列染料进行染色。　设备划槽　液比 2 0升水 /公斤皮　温度 6 5℃　醋酸 1g/ l　Dermagen PC 1g/ l　Catalix L 1g/ l　 10分钟　L…     

炊具产品的发展与研究

本文分析炊具产品的发展现状及趋势，着重介绍了电压力煲的产品特点、结构及原理，分析了电压力煲在炊具市场的广阔空间。     

炊具、餐具制品新材料-抗菌材料

本阐述现代炊具、餐具制品新材料、抗菌材料的功能、作用、机理。     

压力锅工作过程中的热分析

对食品器具工作过程中的受热情况进行分析,有利于缩短加热过程中燃气的燃烧时间,减少燃气的排放量,提高食品器具的热效率和安全性能,起到绿色节能的作用。以压力锅作为研究对象,对其加热过程中的热传递情况进行分析,应用有限元分析软件ANSYS对压力锅受热状态下的温度场和热应力场进行计算。根据计算结果,为了提高压力锅的热效率,减少压力锅的热变形,提出压力锅体侧壁可采用导热系数和热膨胀系数均小的材料。     

The effect of convective heating and microwave heating on antioxidant enzymes in pooled mature human milk

The effects of convective and microwave heating at constant temperature (62.5, 66 and 70 °C) on the activity of antioxidant enzymes (superoxide dismutase, SOD; catalase, CAT; glutathione peroxidase, GPx) in pooled mature human milk were compared. Activities of the enzymes were determined using spectrophotometric kits. Activity of GPx decreased significantly in the first stage of heating when milk samples were warmed to pasteurisation temperature. CAT was the most thermolabile enzyme but microwave heating induced a smaller decrease in CAT activity than convective heating. SOD was most resistant to thermal pasteurisation, regardless of the heating method. SOD and GPx activity temporary increased during microwaves heating. Considering shorter pasteurisation period and lower demand for energy, it can be concluded that microwaves pasteurisation enjoys special merits. However, still there is no clear answer as to whether the microwave field itself can affect the antioxidant enzymes of human milk.     

Microwave heating effect on rheology and microstructure of white sauces

The microstructure and rheological properties of white sauces formulated with different starches were analyzed after being microwave-heated for different times. Significant differences (P < 0.05) in rheological parameters analyzed-storage modulus (G'), loss modulus (G″), and loss tangent (tanδ)-were obtained for sauces made with different starches. Microwave reheating did not affect G' and G″ values until water evaporation became significant. In addition, tanδ values did not change significantly (P < 0.05) even during long reheating times showing that sauce viscoelastic properties did not change after microwave irradiation. However, microstructure assessed by confocal laser scanning microscopy showed changes in fat globule and protein. These microstructural changes did not seem to have a significant effect on rheological measurements since starch and ι-carrageenan are mainly responsible for the viscoelastic behavior of the sauces. Practical Application: The development of products appropriate to microwave heating is constantly rising in food industry. It is necessary to understand the behavior of the ingredients and the final product to microwave heating in order to choose those ingredients which will develop the best performance. Starches are common ingredients in industrial sauces, and rheological and microstructural techniques have shown their usefulness in characterization of starch-based systems.     

The performance evaluation of a continuous vegetable cooker

Summary A continuous vegetable cooker was evaluated and shown to produce improved quality-cooked vegetables under more hygienic conditions as compared to batch type conventional cooking. The operating parameters for 85  ±  3% degree of cooking as optimal were determined for green peas, carrot, kohlrabi, and radish. The final product was evaluated in comparison to conventional cooking in terms of the degree of cooking and product quality (retention of chlorophyll, vitamin C and carotenoids; microbial analysis). The thermal efficiency of the cooker and specific energy consumption were compared with published data for steam blanchers.     

旗帜、条幅的拔染加工

一、什么是拔染拔染印花是在染色织物上,印上含有还原剂的白浆,以破坏地色染料,达到局部消色Ｚ或在消色的同时又印上另一种颜色的印花工艺,前者叫拔白,后者叫色拔。二、拔染用布的选择采用非工业化的拔染方法只能用红色尼龙绸,而不能用涤纶绸,原因是尼龙绸用直接或酸性染料染色,染料发色基团较易破坏;而涤纶绸用分散染料染色,染料发色基团不易被破坏。鉴别尼龙绸和涤纶绸的方法是取绸上一小段丝线放入甲酸溶液中,丝线溶解的是尼龙,不溶解的是涤纶。并不是所有红色尼龙绸都可拔染,只有采用具有偶氮结构的直接或酸性染料染色的尼…     

The effect of heating conditions on losses and regeneration of betacyanins

Summary The losses of Betacyanins during heating at 90 °C and their regeneration after heating were investigated in red beet juice and solutions of pure betanin in different buffers. It was found that the regeneration of pigments during storage of heated samples is greater at 5 °C than at 20 °C. The time, in which the pigments reach the maximum concentration is different for juice and pure betanin solutions. The influence of the type of buffer and its concentration on heating in the absence of oxygen is insignificant, on the other hand the influence is distinctly marked when the betanin heated in the presence of oxygen. When heated in the presence of air, the betanin losses are influenced by the rate of diffusion of oxygen from the air.

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Einflu der Erhitzungsbedingungen auf Verluste und Regeneration der Betacyanine

Zusammenfassung Die Verluste an Betacyaninen während der Erhitzung auf 90 °C und ihre Regeneration nach dem Erhitzen wurden in Rote-Beete-Saft und in verschieden gepufferten reinen Betanin-Lösungen untersucht. Bei 5 °C ist die Regeneration der Farbstoffe besser als bei 20 °C. Die Zeit bis zur maximalen Regeneration der Farbstoffe ist für den Saft und für die Betanin-Lösungen unterschiedlich. Pufferart und -konzentration sind unter sauerstofffreien Bedingungen unwesentlich; bei Anwesenheit von Sauerstoff üben sie indessen einen merklichen Einflu aus. Beim Erhitzen in Gegenwart von Sauerstoff werden die Betanin-Verluste von der Diffusionsgeschwindigkeit des Luftsauerstoffs beeinflußt.