航空发动机保险联轴节断裂原因分析

航空发动机保险联轴节在厂内试车和外场使用过程中多次出现断裂故障,严重影响了发动机的使用安全。本研究阐述了电机保险联轴节工作原理,建立了保险联轴节断裂故障树,对可能导致故障的因素进行了系统分析,故障原因主要是保险联轴节存在设计不当、加工精度不高、装配偏斜等问题,针对失效原因提出了改进措施,对发动机保险联轴节断裂排故分析有重要的参考作用。     

变频软启动在44MW同步电动机上的应用

本文主要介绍变频软启动技术在邯钢公司44MW高炉鼓风机同步电动机上的应用。     

微晶纤维素超临界水解糖化的研究

于420℃的盐浴温度下,在80 g水中分别加入1～5 g的微晶纤维素,进行了纤维素超临界水解产糖的研究.结果表明随着固液比的增大,还原糖和己糖含量均升高,但液化率下降,最大还原糖质量浓度为13.05 g/L,对应的己糖质量浓度为7.12 g/L,液化率50.6%,己糖产率为11.4%,电镜图片显示水解残渣的表面有大量的孔洞,同时形成了大量的球状颗粒.     

绍兴黄酒块曲质量的控制

酿制黄酒用块曲以小麦为原料，以当年产红色软质小麦为佳，不同品质小麦加水量应作适当调整，一般控制在21.5%-25.5%；制曲过程中应注意保温材料的使用，适时揭去保温材料，品温不得超过55℃。若使用硬质小麦制曲时，揭去保温材料的时间应推迟5-10h。     

洋河大曲"春秋"制曲模式及应用

大曲质量受原料配比、生产工艺、周围环境季节气候等诸多因素的影响。宜采取春秋两季制曲,具体做法是:每年春季4月1日开始制曲,6月1日结束;秋季以中秋节为中心,前后各20d。春季制曲的发酵力较高,而秋季制曲糖化力高而发酵力低。将春季曲和秋季曲按2∶1比例混合,糖化力在320～360mg葡萄糖/g曲·h,发酵力在1.20～1.40gCO2/10g曲·48h之间,可使原酒产量和名优酒率分别提高1.79%和8.65%。(孙悟)     

预培养对酸奶冻干发酵剂活力的影响

研究了预培养对酸奶冻干发酵剂活力的影响。在不同的温度和时间下，对酸奶冻干发酵剂的悬浮液进行预培养，得出当温度为42℃时培养40min，冻干发酵剂菌体存活率可以从71％提高到82％，凝乳时间可以从210min降低到185min。在4℃经90d贮藏稳定性实验，发酵剂中菌种的存活率为62％，凝乳时间为245man，较对照存活率提高了23％，凝乳时间缩短了45min。     

发酵性黑米红枣饮料工艺研制

将黑米经糖化、发酵后的汁液与红枣汁按一定比例混合，通过正交试验找出原料最佳配比，并对该饮料稳定性状作了研究，研制出一种以黑米和红枣为主要原料的营养丰富、均衡、风味浓郁的发酵性饮料。     

Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production

The effect of simultaneous or sequential inoculation of Hanseniaspora vineae CECT 1471 and Saccharomyces cerevisiae T73 in non-sterile must on 2-phenylethyl acetate production has been examined. In both treatments tested, no significant differences in Saccharomyces yeast growth were found, whereas non-Saccharomyces yeast growth was significantly different during all days of fermentation. Independently of the type of inoculation, S. cerevisiae was the predominant species from day 3 till the end of the fermentation. The dynamics of indigenous and inoculated yeast populations showed H. vineae to be the predominant non-Saccharomyces species at the beginning of fermentation in sequentially inoculated wines, whereas the simultaneous inoculation of S. cerevisiae did not permit any non-Saccharomyces species to become predominant. Differences found in non-Saccharomyces yeast growth in both fermentations influenced the analytical profiles of final wines and specifically 2-phenylethyl acetate concentration which was two-fold increased in sequentially inoculated wines in comparison to those co-inoculated. In conclusion we have shown that H. vineae inoculated as part of a sequential mixed starter is able to compete with native yeasts present in non-sterile must and modify the wine aroma profile.     

试述大曲的内在品质

立足于大曲内在品质是酿酒生产的基础保障，大曲内在品质包括：(1)制曲原料中的淀粉水解酶是大曲发酵的启动因子；(2)大曲复合曲香香气是大曲酒酿造始终离不开大曲参与发酵的奥秘所在；(3)大曲淀粉水解酶活力并不能反映大曲的糖化功能；(4)保湿保潮及其造就的微氧环境是大曲内在品质保障的核心；(5)制曲地域条件是曲质保障的源泉，规模化制曲是曲质四季稳定的保障。