共查询到20条相似文献,搜索用时 234 毫秒
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全面介绍了特种加工技术的类型及发展现状,指出了其优势和存在的问题;阐述了电火花加工、电解加工、电子束加工、超声波加工、激光加工、化学机械复合加工等加工方法;探讨了各种加工方法的工作要素、加工特点及应用;指出了特种加工的发展趋势。 相似文献
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特种加工技术是直接借助电能、热能、声能、光能、电化学能、化学能、特殊机械能或复合能来实现材料切削的加工方法.是难切削材料、复杂型面、精细表面、低刚度零件及模具加工中的重要工艺方法.介绍了特种加工的技术特点,分别论述了电火花加工、电化学加工、高能束流加工、物料切蚀加工和复合加工技术特点与最新进展,并预测今后特种加工的发展方向,最后给予特种加工技术展望. 相似文献
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孙庆杰 《农村实用工程技术(绿色食品)》2008,(7):29-33
粮油加工是指对原粮和油料进行工业化处理,制成半成品粮油、成品粮油、粮油食品以及其它产品的过程。粮油加工业主要包括:稻谷加工、小麦加工、玉米加工、大豆加工、油料加工、杂粮加工和薯类加工,粮油食品生产,粮油加工副产品综合利用,以及相关机械装备和检测仪器的制造。粮油加工的产品与人民生活息息相关,是一个永不衰败的朝阳工业。 相似文献
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零件有多个工序组成,加工时需要分次加工,加工工序中需要车螺纹,加工程序比较简单,被加工部分的各尺寸、还有些加工的零件工艺比较复杂,因此对机床的性能和处理,刀具的选择尤为重要,刀具选择最重要的是要根据材料的选择而选择。当然还有机床的选择。对于数控加工来说最重要的就是加工工艺了,合理安排加工工序和加工工艺,对各个部分的加工都要进行精确的分析,并加以结合,尽量以最简便、快捷的方式来加工,在做到简便、快捷的同时也要保证加工的精度。本次设计主要是针对零件的工艺加工要求,以及一些加工时所须注意的事项,并且一贯追求以快速、简便为主,提高现有的数控加工的效率。 相似文献
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《农村实用工程技术(绿色食品)》2009,(3):F0002-F0002
农业部规划设计研究院一农副产品加工研究所主要从事种子加工技术、农产品干燥储藏技术.果蔬加工技术、油菜籽加工、肉类加工技术.饲料肥料加工技术.农产品产地加工处理技术等农副产品加工技术的研究、推广;农业产业化技术及装备的组装集成与推广;农业工程新设备.新设施和农业产业化装备配套设施的开发、研制与生产; 相似文献
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阐述了我国未来粮油加工科技发展的任务与目标.主要是针对原粮、油料等基本原料进行工业化处理的过程。它包括:稻谷碾米、小麦制粉、玉米加工、杂粮加工、油料加工、淀粉加工、食品加工以及副产品的综合利用。 相似文献
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序言 所谓连线(联机)加工技术是指印刷品在印刷机上印完后,通过与印刷机联机的印后加工设备,完成上光、裁切、模切与压痕、烫印等工作.连线加工技术是与离线(脱机)加工技术相对应的一种加工技术,离线加工技术要在印品印完后,分别通过上光机、覆膜机、模切压痕机等印后加工设备来进行印刷品的表面整饰和加工.连线加工技术特别适合包装印刷品的生产,印刷与印后加工一气呵成,大大提高了生产效率. 相似文献
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Haniyeh Rasouli Pirouzian Elif Alakas Merve Cayir Elif Yakisik Omer Said Toker evin Kaya Ozan Tanyeri 《International Journal of Dairy Technology》2021,74(1):246-257
The aim of this study was to investigate the optimal concentration of milk, whey and buttermilk powder by using mixture design for the formulation of compound milk chocolate. The influence of buttermilk as a milk and whey substitute on the main physicochemical parameters of compound milk chocolate was investigated. The optimisation of the variables indicated that using 35.660% milk powder, 27.957% whey powder and 36.383% buttermilk produced the optimum milk chocolate with the highest desirability without undesirable changes in the quality properties. Chocolates containing equal amounts of buttermilk and milk powder and also equal amounts of whey powder and buttermilk powder demonstrated high consumer acceptability. 相似文献
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《Journal of dairy science》2022,105(6):4749-4759
As one of the main ingredients in some milk powders, whey powder is sometimes added to pure goat milk products, which can cause health risks, economic fraud, and unfair competition of food industries. This study is the first to explore qualitative and quantitative methods to identify adulteration of bovine whey powder in goat dairy products based on DNA. We extracted DNA from whey powder using a modified DNA extraction method; this exhibited good quality and integrity, with purity of 1.53 to 1.75 and concentration of 122 to 179 ng/μL. Conventional PCR and real-time PCR were compared for qualitative detection of bovine whey powder; real-time PCR demonstrated sensitivity of 0.01 ng/μL, which was higher than the 0.05 ng/μL detected by the conventional PCR method. Furthermore, real-time PCR was conducted for DNA quantitative detection, with good linearity (R2 = 0.9858) obtained for bovine whey powder contents from 0.1% to 30%. Relative error decreased with increase of the mixing proportion of whey powder; the coefficient of variation above 0.1% of the mixing ratio was close to or less than 5%; and the relative standard deviation of repeatability results was less than 5%. Considering the economic costs of testing, conventional PCR could be performed first, and samples with obvious intentional adulteration detected can be further accurately quantified by real-time PCR. Overall, this research provides a realistic and effective method for qualitative and quantitative identification of bovine whey powder in goat dairy products, thus laying a good foundation for verification of goat dairy product label claims and industrial control. 相似文献
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目的建立自动标准加入法测定乳粉、乳饮料和果汁中钠含量的方法。方法采用自动标准加入法对全脂奶粉、脱脂奶粉、浓缩乳清粉、婴幼儿配方奶粉以及市场上各类果汁饮料及乳饮料进行钠含量的测定,研究样品中钠离子的提取方式和滴定剂浓度对检测结果的影响,并将测定结果与火焰原子发射光谱法进行对比。结果自动标准加入法用于乳粉、浓缩乳清粉、果汁饮料及乳饮料中钠含量的测定结果重复性好,相对标准偏差均小于5%;而且与火焰原子发射光谱法的测定结果之间无显著性差异,两者之间的相对偏差小于5%。结论自动标准加入法重复性好、准确度高,可用于食品与饮料中钠含量的检测。 相似文献
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V A Boumba L P Voutsinas C D Philippopoulos 《International Journal of Dairy Technology》2001,54(4):141-145
Various commercial dried whey products—WHEYPRO20, WHEYPRO35 and WHEYPRO65 (with approximately 20, 35 and 65% protein, respectively) and LACTINA (a permeate powder)—were studied in terms of chemical composition and nutritional value. These products were produced industrially from the whey of feta cheese manufactured with ovine and caprine milk by ultrafiltration and subsequent evaporation and spray-drying. As the protein content in these products increased, the nonprotein nitrogen and fat contents increased while the lactose and ash contents decreased. Generally the concentration of minerals (Ca, P, Na, K, Cl) in these products decreased with increasing protein content. With the exception of valine and methionine + cysteine, all essential amino acids were in excess in the whey protein concentrates (WHEYPRO35 and WHEYPRO65) as compared with the Food and Agriculture Organization reference protein and with human milk protein. 相似文献
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Comparison of casein micelles in raw and reconstituted skim milk 总被引:1,自引:0,他引:1
During the manufacture of skim milk powder, many important alterations to the casein micelles occur. This study investigates the nature and cause of these alterations and their reversibility upon reconstitution of the powders in water. Samples of skim milk and powder were taken at different stages of commercial production of low-, medium-, and high-heat powders. The nature and composition of the casein micelles were analyzed using a variety of analytical techniques including photon correlation spectroscopy, transmission electron microscopy, turbidity, and protein electrophoresis. It was found that during heat treatment, whey proteins are denatured and become attached to the casein micelles, resulting in larger micelles and more turbid milk. The extent of whey protein attachment to the micelles is directly related to the severity of the heat treatment. It also appeared that whey proteins denatured during heat treatment may continue to attach to casein micelles during water removal (evaporation and spray-drying). The process of water removal causes casein and Ca in the serum to become increasingly associated with the micelles. This results in much larger, denser micelles, increasing the turbidity while decreasing the viscosity of the milk. During reconstitution, the native equilibrium between colloidal Ca and serum Ca is slowly reestablished. The reequilibration of the caseins and detachment of the whey proteins occur even more slowly. The rate of reequilibration does not appear to be influenced by shear or temperature in the range of 4 to 40°C. 相似文献