大缸纸机压榨部和大缸部的改造

1760短长网或圆网大缸造纸机,是我国20世纪80年代末到90年代初推广应用的重要机型,对当时造纸工业的发展发挥了重要作用,目前有些企业仍在使用。虽然现在还不属于陶汰范围,但已属于落后机型。通过技术改造．可以调整产品结构,增加产量．发挥这一机型产量低、产品转型快的优势。本文介绍了河南江河纸业对武陟广源纸业1760大缸纸机的改造经验。     

六种植物对油脂的抗氧化性能初探

研究了八角、丹参、肉桂、茉莉花、栀子和知母六种植物的抗氧化活性 ,以过氧化值为指标证明了这六种植物的乙酸乙酯提取物对花生油均具有一定的抗氧化作用     

Oil and fatty acid distribution in different circles of sunflower head

Prevailing temperature at anthesis influences pollen health, fertilisation, seed filling, oil and fatty acid accumulation in different circles of sunflower head. Field experiments were conducted, during 2007 and 2008, at Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi, Pakistan, to document oil and fatty acid distributions in different circles of sunflower head. Hybrid S-278 was planted in randomised complete block design with a two factors factorial experiment, with four replications. At maturity, heads were divided into three equal circles (outer, middle and central); thereafter, oil and fatty acid distributions were separately determined in each circle. Oil and fatty acid concentrations in three circles differed significantly. The outer circle accumulated high oil and oleic contents which decreased to a minimum in the central circle; however, linoleic acid consistently increased, from outer to central circle, during both the years.     

印刷机滚筒滑动轴承的可靠性设计

提出和建立了印刷机滚筒滑动轴承可靠性设计的数学模型,并以国产J2108型胶印机滚筒的滑动轴承为例进行抗磨损可靠度计算,找出可靠度随工作时间变化的规律,提出了改进材质以提高轴承寿命的方法,对印刷机制造和使用具有实际指导意义。     

新型纺纱锭子下轴承系统的研究

传统的锥点形下轴承锭子不适应锭速的进一步提高,为此,新一代高速锭子改进了下轴承结构,新型轴承由径向轴承和轴向轴承两部分组成。指出了锥菜锭子下轴承所存在的缺陷,分析了新型油膜滑动下轴承的特点,并进行了对比试验,分析结果表明,新型下轴承具有很好的动态性能,是高速锭子的一个发展方向。     

一种高利用价值油料作物-亚麻荠的研究进展

本文在对亚麻荠的栽培和育种现状进行阐述的基础上,重点概括了其种子中两种主要化学成分油脂和蛋白,具体包括油脂含量和脂肪酸组成、脂质活性成分及降血脂作用、油脂在生物能源上的应用,蛋白含量和氨基酸组成、蛋白饼粕加工利用等方面的研究现状。分析了约束亚麻荠发展的因素,并提出了相应的建议。     

特种纤维生产线上短纤维卷曲机的设计改进

为了满足各类特种纤维的生产要求,对常规短纤维卷曲机进行了设计改进。简述了填塞箱式短纤维卷曲机的工作原理、设计改进背景,重点分析对比了改进后干态纤维卷曲机的卷曲刀、卷曲辊、侧板等零部件的特点,以及高强、粗特类纤维卷曲机背压气缸的选定、卷曲箱高度的设计等,说明不同类型特种纤维对短纤维卷曲机的性能要求不同。     

Extraction,isolation and characterisation of oil bodies from pumpkin seeds for therapeutic use

Pumpkin, a member of the Cucurbitaceae family has been used frequently as functional medicines for therapeutic use. Several phytochemicals such as polysaccharides, phenolic glycosides, 13-hydroxy-9Z, 11E-octadecatrienoic acid from the leaves of pumpkin, proteins from germinated seeds, have been isolated.     

Oil palm bunch ripeness classification using fluorescence technique

Oil palm is Malaysia’s major agriculture product and it covers approximately 5 million hectares of Malaysia’s land. Limited land resources have been an important factor that motivated the need to increase oil extraction rate (OER). OER of oil palm fresh fruit bunches (FFB) depends highly on their maturity stage. The ripe oil palm FFB will produce high OER while the under ripe and over ripe oil palm FFB will produce less oil. Thus, this paper presents a method of classification between oil palm FFB into ripe, under-ripe and over-ripe categories. This research was done at an oil palm plantation in peninsular Malaysia. A total of two-hundred and ten oil palm FFB that consist of seventy bunches for each category of under-ripe, ripe and over-ripe had been used. Each bunch was scanned ten times randomly with a hand-held multi-parameter fluorescence sensor called Multiplex®3. The parameter measured was the Blue-to-Red Fluorescence Ratio (BRR_FRF) obtained from blue-green (447 nm) and far-red (685 nm) emission signal by using ultraviolet (UV) light emitting diode as excitation light source. The novel contribution of this research is to prove that the oil palm FFB maturity can be determined using the Blue-to-Red Fluorescence ratio index. This is based to our finding of a significant difference among the three categories of ripeness based on the parameter. Classification and Regression Tree (C&RT) method was proposed in this paper. Hundred-fifty samples were used to develop the model by trained it using C&RT method and the remaining sixty samples for the test component. By using the C&RT method, the results show the best accuracy of overall testing classification is 90%. This research will be useful for future development of non-destructive, automatic and real time oil palm FFB grading system.     

Cross-linking of wheat starch improves the crispness of deep-fried battered food

Wheat starches with different degrees of cross-linking were used to study the effect of starch gelatinization in the batter and crust characteristics of deep-fried battered food. Pasting properties, viscosity and batter pick up as well as moisture and oil content and crispness of the fried crusts were evaluated. In batters prepared with a constant solids/water ratio, the cross-linked starches increased batter viscosity and consequently the batter pick up. Batters, with comparable viscosity were prepared by varying the solid/water ratio which gave the same batter pick up.The pasting properties of cross-linked starches showed that the higher the cross-linking the more resistant was the starch to gelatinization and granule disintegration. In batters with a constant solids/water ratio, batter with high cross-linked starch had more water loss during frying. Cross-linked starches had lower moisture content after storage and less oil was retained after frying. Crispness, measured instrumentally as sound intensity, was the highest for the high cross-linked starch at 1 and 20 min after frying.Batters prepared with the same viscosity were used to study the effect of cross-linked starches when the pick up was the same. To obtain comparable viscosities between the batters, the batter with native starch was prepared using the lowest mixing water content and the one with high cross-linked starch with the highest. The batter with the high cross-linked starch, although it had the highest addition of water, had the best crispness after frying.In conclusion, high cross-linking of wheat starch enhances crispness perception of deep-fried battered food.