甘蔗制糖文摘

超声场与PAM协同对糖浆气浮分离作用的研究曾思贤等，福建糖业，胸998（1），17～19本文分别研究了声场及声场与PAM协同对糖浆气挥分离作用的影响，结果表明：在不加PAM的情况下，声场空化作用对气-固结合有负面影响在PAM存在下，声场空化表现了声场凝聚效应，显著提高糖浆清净效率，同时减少絮疑剂用量先康生产中掺想原钩的工艺探讨美元本福建精生，。朋（”奶“用甘蔗糖厂在榨季生产期间常常同时承接原精加Ｉ凡务在这种情研，如何根据尿糖品质将近藤制糖生冲（艺、原精加１。岂有机地结合起ｘ在不影响糖蔗员与（品质员的前提Ｆ达到综…     

在糖浆气浮中使用质量流量计的思考

文章从工艺上阐述了在糖浆气浮过程中，糖浆浓度的测量与对糖浆气浮控制的影响，并提出了应用质量流量计完成锤度测量的方法，最后，对糖浆气浮中是否采用质量流量计进行了讨论。     

气浮清净工艺处理甘蔗糖液的试验研究

对亚硫酸法清净甘蔗糖液中应用的糖浆气浮、清汁气浮、预灰汁气浮、中和汁气浮等几种气浮清净工艺进行了试验研究,分析了气浮工艺的可行性,并探讨了糖浆气浮清净工艺的条件。结果是糖浆气浮、清汁气浮、中和汁气浮都有较好的清净效果,糖浆气浮适宜工艺条件是:磷酸加入量为200～300mg/kg,上浮糖浆pH6.4～6.6,上浮糖浆温度80～85℃。     

立德粉/聚(甲基丙烯酸甲酯-共-甲基丙烯酸)复合微粒颜料的制备及其分散特性

以亚硫酸氢钠（ＳＢＳ）为引发剂，在立德粉（ＬＴＰ）的水悬浮液中进行甲基丙烯酸甲酯（ＭＭＡ）和甲基丙烯酸（ＭＡＡ）的共聚反应，制备了立德粉／聚（甲基丙烯酸甲酯－共－甲基丙烯酸）即ＬＴＰ／Ｐ（ＭＭＡ－ＭＡＡ）复合微粒颜料。扫描电镜（ＳＥＭ）观察表明，复合微粒主要由微囊化的ＬＴＰ／Ｐ（ＭＭＡ－ＭＡＡ）微粒和自由的Ｐ（ＭＭＡ－ＭＡＡ）聚合物微粒构成。分散实验和Ｘ射线光电子能谱（ＸＰＳ）研究表明，因微粒表面为Ｐ（ＭＭＡ－ＭＡＡ）共聚物，其碳链和侧基等可根据介质的亲疏水性不同而重新配置，使之在水和甲苯中均有良好的分散性，这种性质称为智能分散特性。     

用糖浆气浮新工艺生产绵白糖

介绍糖浆气浮新工艺生产绵白糖的工艺流程及其生产关键。生产的实践表明，糖浆气浮新技术可明显地提高绵白糖的质量；同时讨论了降低转化糖浆色值及提高转化率的最佳工艺条件的选择。     

阴离子聚丙烯酰胺（APAM）提高纸张干强度的研究

研究开发出一种新型引发系统，可以较准确地聚合所希望的平均相对分子质量大小的ＡＰＡＭ。并就ＡＰＡＭ的相对分子质量、取代度、添加量、添加位置、添加浓度、稳定性、浆料初始ｐＨ值、填料用量、硫酸铝用量等诸因素对ＡＰＡＭ增加晒图原纸和绘图纸的干强度的影响进行了较系统的试验，找出了利用ＡＰＡＭ增加纸张强度的最佳条件。     

一种溶气制泡式糖浆气浮技术在甘蔗糖厂的应用

介绍一种加压溶气制泡式糖浆气浮技术,主要是对溶气制泡的原理特点、糖浆气浮的关键指标控制及在甘蔗糖厂的应用效果进行简要的描述。溶气制泡式糖浆气浮技术是目前亚法甘蔗糖厂提高产品质量和经济效益非常有效的途径之一,值得在亚法甘蔗制糖企业推广使用。     

糖浆气浮工艺中蔗糖转化损失的探讨

用不纯糖液中蔗糖水解的经验公式算出在ＰＨ＝６．２，温度为８０℃，停留时间４０ｍｉｎ下糖浆气浮中蔗糖转化损失为０．０２８８％，２０００ｔ／ｄ厂一天损失蔗糖７１．５ｋｇ。用雅塘，上思等糖厂生产实绩 说明，糖浆气浮工艺可提高糖浆纯度，降低干泥糖度，减少废蜜产率及纯度，提高煮炼收回收。使用气浮工艺而增加的停留时间引起的蔗糖转化量是很小的。     

MOLINS公司新型PASSIM卷接机组电气系统介绍

介绍了英国ＭＯＬＩＮＳ卷烟机械设备有限公司新型ＰＡＳＳＩＭ卷接机组的电气技术概况，讨论了ＭＯＬＩＮＳ老ＰＡＳＳＩＭ与新ＰＡＳＳＩＭ电气控制系统的结构差别，重点分析新ＰＡＳＳＩＭ卷接机组控制系统的主要结构和它的ＰＣ／ＡＴ计算机与各单机可编程控制器ＰＬＣ的结构关系以及所用的通讯总线技术。     

几种增强剂在瓦楞原纸抄造中的应用

进行了几种不同增强剂在瓦楞原约或的增强试验。结果表明，阳离子淀粉和阳离子ＰＡＭ有较好增强作用，前者对纸面的裂继长提高较为有利，而后者对纸页的环压强度的提高较有效。与一定用量的Ａｌ２（ＳＯ４）３联用，对提高纸页强度更为有利。ＤＳ树脂具有较为明显的增强作用。阳离子淀粉和阳离子ＰＡＭ均有较好助留助滤作用。两者相比较，阳离子淀粉对填料的留着作用优于阳离子ＰＡＭ，而阳离子ＰＡＭ对细小纤维的留着作用和助滤作用     

声波除尘在焚烧炉中的应用

通过应用声学和振动学等原理 ,在焚烧炉内建立一个低频声场 ,利用连续变频技术消除声场弱区 ,并利用共振效应使灰粒不再粘附在换热器表面 ,达到对换热器进行除尘的目的 ,解决了传统方法不能有效解决的换热器除尘问题。声波除尘技术具有节能、非接触、在线工作、操作简便、免维护等特点 ,是焚烧炉除尘的发展方向。     

复合式扩张室式热压泵的应用

分析了热压泵产生噪音的原因，并结合声学原理提出了改造方法，使用此法降低噪音效果显著。     

Sound absorption properties of acrylic carpets

Development of functional carpet structures is vital to improve sound quality of human life in transportation vehicles, residential and occupational environments. In this research, pile length and loop density parameters of acrylic carpets were studied to examine the effect on sound absorption properties. Carpet samples, with two different pile densities and four different pile lengths were produced for experimental purposes. Carpets with longer piles and dense loops result in the best sound absorption rates. Acrylic carpets produced with medium length piles and low density loops, yield better results at higher frequencies. Carpet samples with shorter piles and dense loops provide better sound absorption properties at low-to-mid frequencies. It has been observed that loop density and pile length parameters affect sound absorption properties at all frequency ranges. Anova analysis revealed that the combined effect of loop density and pile length parameters is evident in the mid and high frequency ranges.     

Acoustic properties of sound-absorbing polyester fabrics woven with thick staple and thin draw textured yarn for use in interior decoration

Environmental pollution in our daily life because of noise is an increasing public health concern. We designed and woven with staple- and draw-textured yarns, for sound absorbance purposes. For wefts and warps, two different thicknesses of the thick staple-yarn and thin draw-textured filament yarn were used. The prepared fabrics were classified in porous, medium, and dense, on the basis of their densities and air permeabilities, and the sound absorption coefficients of the fabrics were found to be linearly related to the air permeability. The sound absorption coefficient determined by the impedance tube method was higher for porous fabrics compared with that for dense fabrics in the high frequency region. By the reverberant field method, the sound absorption coefficients for all fabrics were highest in the low frequency region. Porous fabrics exhibited a shorter reverberation time and a higher sound absorption coefficient than dense fabrics owing to their good sound absorption property.     

Effect of physical and subsequent processing parameters of glass fiber felts on sound insulation

The aim of this study is to explore the effect of physical parameters (fiber diameter, thickness, and resin content) and subsequent processing parameters (heat treatment and rolling compaction) on sound insulation of glass fiber felts. The results show an inversely proportional relationship between fiber diameter and sound insulation. The decrease of fiber diameter results in improvement of sound transmission loss (STL). Alternatively, the thickness of glass fiber felts increase leading to the increase of corresponding sound insulation. With the increase of resin content, STLs of glass fiber felts do not increase monotonically. The STLs of glass fiber felt are also improved with the increase of heat treatment temperature. Compressing can reduce the STL due to the reduction of thickness.     

AXN脱色剂用于赤砂糖回溶糖浆的研究

本文应用自制AXN脱色剂结合磷浮法处理赤砂糖回溶糖浆,研究其脱色除杂效果.实验结果表明,AXN具有良好的脱色除杂效果,优于铝澄清脱色剂.试验最优化条件是:磷酸量350 mg/kg,脱色剂用量0.105%,絮凝剂用量20 mg/kg,pH 6.8.在此条件下,其脱色率和除浊率分别为44%和84%.AXN脱色剂无毒、无污染,且成本低廉,可在糖厂推广使用.     

Study on the effects of denier and shapes of polyester fibres on acoustic performance of needle-punched nonwovens with air-gap: comparison of artificial neural network and regression modelling approaches to predict the sound absorption coefficient of nonwovens

In this article, a comparative analysis of artificial neural network (ANN) and regression modelling approaches has been carried out to predict the sound absorption coefficient (SAC) of nonwovens plus air-gap at wide range of frequencies (50–6300?Hz). Needle-punched nonwoven fabrics were produced with different denier and cross-sectional shapes of polyester fibres to study their combined effect on acoustic performance of nonwovens. The surface area of fibres, specific airflow resistance and mean flow pore size of nonwovens were analysed to explain their sound absorption behaviour. Finer fibre nonwovens perform better than the coarser fibre nonwoven as sound absorber. The effective surface areas of fibres in the nonwoven structure greatly affects the SAC. Finer fibres will get aligned easily in z-direction compared to coarser fibres, facilitating formation of more tortuous channels in the fabric structure contributing damping of sound waves. It has been observed that ANN model predicts the SAC with high degree of accuracy than the regression model. The ranking of input parameters in predicting SAC of nonwovens was analysed. Both the models ranked frequency of sound is the major determinant for predicting SAC followed by specific airflow resistance of nonwoven fabric.     

Searching for the sound of premium beer

One common definition of premiumness is as a higher quality and more expensive variant of a product than other members of the category or reference class. Premiumness can effectively be conveyed by means of different sensory cues (e.g., colours, sounds, weight). However, to date, research linking the sound of a product’s packaging with premiumness is sparse. In the present study, we demonstrate for the first time that consumers associate different levels of beer premiumness with the sounds of opening and pouring of bottles and cans. We report the results of two online experiments. Experiment 1 explored the effect of two sound properties associated with beer can and bottle opening and pouring (sound pressure and frequency) on the perception of premiumness. Experiment 2 used semantic differential scales (e.g., bad-good, passive-active) to evaluate the meanings people tend to associate with different auditory cues. The analyses revealed that participants perceived: 1) bottle sounds to be more premium overall than can sounds, 2) pouring sounds as more premium than opening sounds, and 3) higher pressure sounds as more premium than lower pressure sounds. Additionally, premiumness was positively correlated with semantic differentials of dead-alive, and the evaluative terms of sad-happy, awful-nice, and bad-good, which highlights the perceived quality and premium character of a beer when conveyed auditorily.     

Effect of background noise on food perception

We investigated the effects of auditory background noise on the perception of gustatory food properties (sugar level, salt level), food crunchiness and food liking. Participants blindly consumed different foods whilst passively listening to either no sound, or quiet or loud background white noise. The foods were then rated in terms of sweetness, saltiness and liking (Experiment 1) or in terms of overall flavour, crunchiness and liking (Experiment 2). Reported sweetness and saltiness was significantly lower in the loud compared to the quiet sound conditions (Experiment 1), but crunchiness was reported to be more intense (Experiment 2). This suggests that food properties unrelated to sound (sweetness, saltiness) and those conveyed via auditory channels (crunchiness) are differentially affected by background noise. A relationship between ratings of the liking of background noise and ratings of the liking of the food was also found (Experiment 2). We conclude that background sound unrelated to food diminishes gustatory food properties (saltiness, sweetness) which is suggestive of a cross-modal contrasting or attentional effect, whilst enhancing food crunchiness.     

THE EFFECT OF FERMENTATION ON CASSAVA STARCH MICROSTRUCTURE

The effect of glucose syrup addition on sour cassava starch fermentation was studied on cassava starch from three locations in Santa Catarina State (Brazil), following four treatments: traditional, 0.10, 0.25 and 0.50% of glucose syrup added to total cassava suspension volume. A glucose syrup concentration of 0.50% contributed to doubling fermentation yield. The objective of this work was to observe the effect of the cassava starch fermentation process on starch granule microstructure, as compared with industrial processing. Micrography was performed using a scanning electron microscope, at 2000× magnification. Fermentations with 0.50% glucose syrup presented the greatest effects on starch granule microstructure.