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本文通过对微机控制工作原理的研究,结合酒精蒸馏生产的实际需要,重点介绍了对酒精蒸馏关键部位进行微机程控的实际应用,使酒精蒸馏做到了压力稳,温度稳,进醪稳,引酒稳,提高了生产稳定性,确保了产品质量,减轻了劳动强度,提高了产量企业效益,降低了成本消耗。 相似文献
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张兴旺 《中外葡萄与葡萄酒》1998,(3):16-17
从80年代初起,云南省东川市的机关、居民和市郊农民的庭院,大都种了葡萄。入夏,每家庭院都浓荫蔽日,翠叶摇曳,一串串珠圆玉润的葡萄悬挂枝蔓,溢蜜喷香,既绿化了村庄,美化了环境,净化了空气,降低了燥热,又有鲜果品尝和招待客人,从而丰富了物质生活。如该市城... 相似文献
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利用阳离子分散松香胶进行中性施胶,选用了在中性PH值范围内保持较高正电荷密度的聚合氯化铝作留着剂,选用了白度高,粒度小的碳酸钙作填料,改变了传统的施胶,克服了夏季施胶的困难,保证了成纸施胶度的稳定,提高了纸张的平滑度,挺度等物理指标,同时降低了施胶成本,取得了良好的经济效益。 相似文献
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讨论了钳工在攻制内螺纹的工作中,尤其是机攻时,常出现的问题,提出了改进措施,着重介绍了丝攻的修磨。还介绍了攻丝操作中冷却润滑液改进,通过实践摸索,研制了新型的“机攻螺纹润滑液”,节约了成本,提高了工效,保证了产品的合格率,取得了较好的经济效益。 相似文献
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本文阐述了电磁式纱线张力器在帘子线直捻机上的重要作用,分析了其原理,结构特点,进行了动态,静态测试试验,找出了张力值与励磁电压,转速,气隙之间的基本变化规律,提出了影响张力值的主要因素。 相似文献
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通过对苎麻纱线性能及其浆纱工艺要求的分析,确定了“浆前预湿,高浓高压,重被覆,顾渗透,大张力,中回潮,浆后上油”的上浆工艺路线,有效地贴伏了苎麻纱线的长而多、长而硬的毛羽,提高了织造效率,同时降低了上浆率,节约了浆纱成本。 相似文献
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变频器在纺织厂空调节能中的应用 总被引:2,自引:0,他引:2
简述了变频器对空调除尘、水泵各类型电机进行了节能技术改造,大幅降低了生产用电,同时利用变频器主动改变,风机恒过,极积调节风量、风压,有效地控制了车间温湿度范围,稳定了生产秩序,取得了良好的经济效益。 相似文献
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随着我国经济社会不断发展进步,人们饮食观念随之发生改变。由于工作、生活节奏大大加快,方便食品,尤其是以粮食作物为原料制作非发酵食品日益受到人们欢迎。该文主要介绍两种速食方便米饭,即脱水干燥米饭和非脱水米饭生产工艺及生产技术关键,以期对广大速食方便米饭生产企业有所帮助。 相似文献
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方便面和方便米线中酞酸酯的污染现状研究 总被引:1,自引:0,他引:1
目的:了解方便面和方便米线中酞酸酯(PAEs)的污染状况。方法:样品用无水甲醇超声提取,上清液经干燥脱水过0.45μm滤膜过滤,采用毛细管气相色谱技术分析。结果:在采集的56袋市售方便面、25袋方便米线中检测到的邻苯二甲酸二丁酯和邻苯二甲酸二(2-乙基己基)酯的含量分别为:方便面调味酱料:未检出~59.38mg/kg、未检出~172.15mg/kg;方便面面饼:未检出~9.28mg/kg、未检出~1.08mg/kg;方便米线调味酱料:未检出~16.52mg/kg、未检出~44.75mg/kg。结论:方便面和方便米线食品存在不同程度的PAEs污染。 相似文献
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Thermodynamic Properties of Water on Rice as Calculated from Reversible and Irreversible Isotherms 总被引:1,自引:0,他引:1
Moisture sorption isotherms (MSI) of dehydrated rice obtained at 10°, 20°, and 30° for two successive adsorption and desorption cycles were used to compute thermodynamic functions of water on rice. Uncompensated heats declined with increasing temperature, from 41 J/g dry matter at 10°C to 5.6 J/g dry matter at 30°C. No hysteresis was observed in cycle 2 isotherms at any temperature, indicating thermodynamic reversibility. The cycle 2 MSI were generally in between the adsorption and desorption branches of the cycle 1 MSI. Behavior of the thermodynamic quantities calculated from cycle 2 MSI was qualitatively similar to those calculated from the cycle 1 adsorption MSI, though their magnitudes differed. Some implications of these results are discussed. 相似文献
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《Food quality and preference》2004,15(4):331-340
The study developed quick-cooking meat congees (QCMCs) arroz caldo and goto based on Philippine recipes using multi-level sensory evaluation. The QCMC prototypes of arroz caldo and goto consisted of basal quick-cooking rice (QCR) prepared from Philippine waxy rice cultivar Malagkit Sungsong, dehydrated spring onions, textured vegetable protein (TVP) as chicken meat analogue for arroz caldo, dehydrated ox tripe for goto and, spices. The rehydrated QCMCs arroz caldo and goto were found to be comparable with their conventionally prepared counterparts in terms of consumer acceptance including, color, aroma, consistency, texture, and overall quality as evaluated by 50 consumer panelists at 5% level of significance. The study was able to typify the flavors of arroz caldo and goto basically with the use of hydrolyzed vegetable proteins (HVP) and powdered equivalents of spices in the original formulations of conventionally prepared congees. 相似文献
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Commercially available neural networks software was applied for prediction of processing parameters with reference to the product quality of the dehydrated cooked rice. These results were verified with experimental data. the experimental results indicate good concurrence with the predicted data. A small capacity vibrofluidized bed drier was used to conduct the experimental studies. the inlet air temperature of 160C to 180C, the inlet air velocity of 3 to 6 ms−1 and the resident time of 5 to 8 min were used in the study. the optimized process parameters were identified. the operation of the neural network model is discussed. the trained model can be applied in a nonlinear model predictive scheme to control the product moisture content. 相似文献
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为了解传统风脱水以及盐脱水对萧山萝卜干中挥发性风味物质的影响,基于电子鼻(E-Nose)和固相微萃取-气-质联用(SPME-GC-MS)两种技术,对不同脱水方式萧山萝卜干中挥发性风味物质进行分析。电子鼻检测结果显示,不同脱水方式萧山萝卜干中挥发性风味物质差异明显,盐脱水萝卜干在LY2/LG、LY2/G、LY2/AA、LY2/GH、LY2/gCTL、LY2/gCT传感器响应值相对于风脱水萝卜干的响应值偏小,说明采用电子鼻系统可以显著区分。采用SPME-GC-MS方法,分别从风脱水和盐脱水萧山萝卜干中检测出58和35种挥发性香气物质。其中风脱水萝卜干产生大量挥发性风味成分,且其挥发性香气成分种类高于盐脱水萝卜干,尤其是萝卜特征性风味物质-异硫氰酸酯类化合物的相对含量差异较大,相当含量分别为11.65%和0.37%。 相似文献