电阻加热金属热浸镀炉电控系统的设计与选择

从加热炉的供电设计及选择和加热炉温度电气控制系统的设计及方案选择两个方面阐述了顶部电阻丝加热金属热浸镀炉有关电气方面的设计及选择方法。针对金属浸镀过程的特定工艺要求，根据实践经验，提出了可供参考的具体供电与电气控制方案。     

内加热镀锌锅及加热元件的设计与应用

通过对不同热镀锌锅及加热方式的比较，根据电阻内加热镀锌锅的特点，提出内加热电阻元件的设计与选择；对锌锅容量与电阻内加热有效功率的确定给出一般原则。为满足热浸镀工艺规定的特殊要求，选择可控硅水冷定值自调数字显示温度系统，取得了较好的效果     

内加热镀锌锅炉及加热元件的设计与应用

通过地不同热镀锌锅及加热方式的比较,根据电阻内加热镀锌锅的特点,提出内加热电阻元件的设计与选择;对锌锅容量与电阻内加热有效功率的确定给出一般原则,为满足热浸镀工艺规定的特殊要求,选择可控硅水冷定值自调数字显示温度系统,取得了较好的效果。     

锦纶6帘子布浸胶热拉伸的设定

本文提出了浸胶热拉伸张力的选择公式，使得帘子线在浸胶过程中得到补偿捻强力损失，并经生产验证效果理想。     

螺母热浸镀锌无需回攻

本报导了螺母热浸镀锌无需回攻试镀情况，分析了现时国内螺母热浸镀锌需要回攻的原因，并介绍了保证螺母热浸镀锌无需回攻的办法与其实现情况。     

探讨转底式加热炉的炉衬设计

随着热处理技术的不断进步,对于热处理前元件的加热工艺提出了更高的要求,传统的电阻炉由于耗电量大、控温精度差等原因,已不能满足日益发展的高精度热处理工艺要求,因此,设计和应用精度高、能耗低、污染少的转底式电阻加热炉具有重要的现实意义。文章所设计的转底式电阻加热炉是用于不锈钢、高温合金及钛合金的锻造前加热。依据现场提供的原始条件,运用理论计算和工程计算相结合的方法,对炉子的内衬进行了热工计算和相关参数的选择。     

浅析加热炉交叉限制复杂控制方案的设计

加热炉作为石油化工行业中使用最为普遍的热源设施,它在精馏塔、向反应器等大型设施中起到了至关重要的提供热量的作用。而合理加强对加热炉的自动控制,才能满足精确、平稳加热工艺物料的要求,同时提高燃烧热效率。本文通过工程实践经验,对加热炉交叉限制复杂控制方案的主要内容与设计原理进行简单论述。     

红外辐射用于塑料片材成型加热原理和设计

红外辐射在热成型包装中用于塑料片材成型加热具有重要应用价值。本文在阐述红外辐射加热原理的基础上，就对材加热元件及加热装置中有关工艺和结构参考作了必要的探讨性设计，并就加热电功率问题提出了若干简单估算方法。     

油茶籽制油技术实践

介绍冷榨和热榨制取油茶籽油和精炼油茶籽油技术。根据国内榨油机的榨膛压力和材质质量,冷榨入榨温度采取50~55℃,热榨温度110~115℃。针对油茶籽富含淀粉、茶皂素和微量苯并(a)芘在制油和精炼方面要特殊设计工艺和设备结构,如热榨工艺中,提出入浸油茶籽饼的水分控制在7%左右,并对浸出器、蒸脱机的结构提出特殊要求,对蒸发的混合油浓度提出要求。提出在精炼中如何防止乳化和降低苯并(a)芘和反式酸,以生产合格的冷榨油、热榨油和一级精炼油。     

金针菇多糖及氨基酸发酵饮品的生产工艺

研究了利用金针菇深层发酵生产多糖及氨基酸饮品的生产工艺。利用菌丝体自身酶系和热浸提法相结合来破坏菌丝体的细胞结构，提高菌丝体中有效成分的提取效果。结果表明，酶解法和热浸提法相结合能明显提高提取液中多糖和氨基酸的含量，与单一热浸提法相比，多糖和氨基酸分别提高了０．９６倍和１．０７倍。酶解的最适作用条件ｐＨ４．０，温度３８℃，时间１２０ｍｉｎ．     

通电加热快餐粥的研制

研究了通电加热快餐粥的配方和生产工艺,对其进行了感官评分及营养素含量和耗电量测定,并与普通电炉加热快餐粥进行了比较。实验结果表明,通电加热快餐粥的感官评分和营养素含量明显高于电炉加热快餐粥,而耗电量低于电炉加热快餐粥。     

大米通电加热特性的研究

研究了大米的通电加热工艺,并研究了大米通电加热后微观结构的变化,并与传统的加热方式进行了比较。结果表明大米经浸泡12h后,通电加热蒸煮20min口感最佳,通电加热蒸煮的米粒口感明显好于电炉加热。通电加热后的米粒微观结构与电炉加热的米粒微观结构有明显差异,通电加热的米粒糊化程度高于电炉加热。     

Comparative Effects of Ohmic,Induction Cooker,and Electric Stove Heating on Soymilk Trypsin Inhibitor Inactivation

During thermal treatment of soymilk, a rapid incorporation of Kunitz trypsin inhibitor (KTI) into protein aggregates by covalent (disulfide bond, SS) and/or noncovalent interactions with other proteins is responsible for its fast inactivation of trypsin inhibitor activity (TIA). In contrast, the slow cleavage of a single Bowman–Birk inhibitor (BBI) peptide bond is responsible for its slow inactivation of TIA and chymotrypsin inhibitor activity (CIA). In this study, the effects of Ohmic heating (220 V, 50 Hz) on soymilk TIA and CIA inactivation were examined and compared to induction cooker and electric stove heating with similar thermal histories. It was found that: (1) TIA and CIA inactivation was slower from 0 to 3 min, and faster after 3 min as compared to induction cooker and electric stove. (2) The thiol (SH) loss rate was slower from 0 to 3 min, and similar to induction cooker and electric stove after 3 min. (3) Ohmic heating slightly increased protein aggregate formation. (4) In addition to the cleavage of one BBI peptide bond, an additional reaction might occur to enhance BBI inactivation. (5) Ohmic heating was more energy‐efficient for TIA and CIA inactivation. (6) TIA and CIA inactivation was accelerated with increasing electric voltage (110, 165, and 220 V) of Ohmic heating. It is likely that the enhanced inactivation of TIA by Ohmic heating is due to its combined electrochemical and thermal effects.     

采用PLC控制的聚酯生产线热媒炉控制系统的设计

本文介绍经改进的聚酯生产线上热媒炉控制系统的设计思想、工艺过程以及采用PLC控制的硬件和软件实现等．改进后的热煤炉控制系统投入运行后，硬件设备成本降低了50％，所用燃料可由柴油改用重柴油，加热系统原料成本降低了30％。     

胡萝卜、油菜的通电加热烫漂研究

研究了通电加热烫漂对胡萝卜、油菜中维生素含量的影响,并与普通电炉加热进行了比较;研究了胡萝卜、油菜通电加热烫漂的最佳工艺条件。实验证明,随着烫漂时间的延长,胡萝卜中的β-胡萝卜素含量明显降低,油菜中VC的含量也明显降低;通电加热烫漂后的维生素含量明显高于电炉加热;而胡萝卜通电加热的最佳烫漂工艺为,烫漂时间3 min,颗粒尺寸10 mm,料液比(g:mL)1∶4,电压220 V;油菜通电加热烫漂的适宜工艺条件为料液比(g:mL)1∶4,烫漂时间0.5 min,电压220 V。     

恩施烟区培育壮苗的加热技术研究初报

通过对育苗池底施加不同功率的地热线,拟探索通过苗床加热提高漂湿育苗营养液和盘面温度满足烟苗生长发育,为恩施烟区培育适时烟草壮苗提供科学的育苗方法。研究结果表明,育苗池底铺加地热线均能提高育苗温度和烟苗的生长速度,有效缩短烟苗育苗时间,促进了烟苗生物量的积累,烟苗的整体素质有一定提高。因此,结合恩施烟区地理特征,低山、二高山和高山烟区可分别在育苗池内底部铺加10、20和40 W/M²功率地热线加热,满足烟苗生长所需的温度条件,确保烟苗适时移栽。     

Isoflavone Profile in Soymilk as Affected by Soybean Variety,Grinding, and Heat‐Processing Methods

Isoflavones impart health benefits and their overall content and profile in foods are greatly influenced at each step during processing. In this study, 2 soybean varieties (Prosoy and black soybean) were processed with 3 different grinding (ambient, cold, and hot grinding) and heating methods (traditional stove cooking, 1‐phase UHT, and 2‐phase UHT) for soymilk making. The results showed after cold, ambient, and hot grinding, the total isoflavones were 3917, 5013, and 5949 nmol/g for Prosoy; the total isoflavones were 4073, 3966, and 4284 nmol/g for black soybean. Grinding could significantly increase isoflavone extraction. The grinding process had a destructive effect on isoflavones and this effect varied with grinding temperature. Different heating methods had different effects on different isoflavone forms. Two soybean varieties showed distinct patterns with respect to the change of isoflavone profile during processing.     

基于改进粒子群优化IPSO算法的茶叶烘干机温度控制策略

针对茶叶烘干机热效率低,温度不稳定、茶叶品质不易保证的问题,对燃煤式热风干炉进行研究,通过对粒子群算法(PSO)进行混沌处理,得出了一种改进粒子群算法(IPSO),然后通过IPSO对模糊PID控制器的参数进行优化,以解决粒子群算法易早熟、寻优效率低以及PID参数无法实时在线调整的缺点。根据热风炉的实时温度,自动调节热风炉的排烟量,以实现烘干机的温度恒定。同时,采用优化后的模糊PID控制策略对系统进行了仿真和测试。结果表明,该研究所用方法能根据烘干机温度有效控制热风炉排烟量,从而实时控制热风温度,实现恒温控制的目的。     

聚酯行业热媒炉重油的有效燃烧

对热煤炉重油燃烧的各种主要因素作了初步的探讨，重点阐述了重油的雾化、助燃空气的分配、风油比以及维修保养等方面对热煤炉正常生产的影响．     

Folate content in frozen vegetarian ready meals and folate retention after different reheating methods

Folate content and retention were evaluated in 10 different precooked vegetarian ready meals before and after reheating. Folate was quantified using a validated high-performance liquid chromatography method. The only form of folate found was 5-methyltetrahydrofolate. Folate content in thawed ready meals varied from 23 to 81 μg/portion (400 g) on fresh weight basis. Products served with couscous and potatoes contained more folate than products served with rice. Folate retention during reheating was investigated in the microwave oven (900 W/5.5 min), in a saucepan on stove until the food reached 85 °C, and in oven (225 °C/40 min). The true vitamin retention varied for the three investigated portions as follows: on stove (63-93%), microwaving (55-89%) and in oven (50-92%). Our results indicate that folate content in the ready meals prior to reheating, contributed to 6-27% of the recommended intake (300 or 400 μg folate per day). After reheating folate content was significantly (P<0.05) reduced in some meals but were kept constant in others and folate content was reduced to 3-25% of the recommended value. No clear pattern in folate retention between different heating methods was seen. However, the meals with ingredients suggesting high concentrations of antioxidants were less prone to loose folate when heated since the antioxidants probably protected the folates.