FT55开包机控制系统改进

为了解决FT55纸箱/夹板两用开包机零位频繁丢失造成开包机生产效率低的问题,通过添加位置反馈信息、自动寻零功能等来改进开包机的控制系统,优化开包机的工作模式。改进之后的开包机零位丢失现象减少,设备控制流程更为简单,提高了开包机生产效率。     

空压系统分供降压，降低电耗

啤酒厂的空压机是重点耗电设备,我厂原空压系统除糖化排糟单独供风外,其余系统采用串联供风,由于仪表用风、塑包机、纸箱机等需求供风压力较高,整个系统供风压力定为0．65MPa。     

母卷输送及裹包系统

本文介绍新的自动化技术,包括拔轴器、襄包机和母卷从生产线运至加工区的过程。 FisImpiantiS．r．1．成立已有40余年,从1969年开始已交付超过2,0006的裹包机,过去5年安装748套输送及裹包机系统,其中14台为超柔软母卷裹包机。     

6MBY500型上顶式双箱打包机的几点改进方法

6MBY一500型打包机是河北省邯郸棉花机械厂与贸莱合作的PHC打包机，它结构坚实，操作简单，保护性能可靠，封油性能好，能打较大密度的棉包，具有足够的压力，技术先进，我厂使用该打包机5年以来，对一些地方进行了改进，使其稳定性更好，现介绍几点改进方法供大家参考。 一、踩压机链销的改进 500型打包机的踩压采取链条传动方式，新疆地……     

棉布成包机械化

棉布成包工作的全过程是拉、抬、包、压、捆、放、推、缝、刷、翻和运11个动作,这些动作的具体内容是:1.拉——用油泵车将布拉到成包机前;2.抬——由两名成包工将布抬到成包     

直包小包机打责任章

目前,小盒包装出现质量事故无法查清和解决,其原因是机械设备没有实现打责任章这一环节。为了加强质量管理,减少质量事故的发生,我们对原有直包小包机内衬下纸器进行了改进。利用内衬下纸器滚筒和压     

新型自动上包机的设计

分析自动上包机的核心机构一搂布机构，针对其在使用过程中容易发生的问题，设计制作了一种新型的上包机，该上包机结构简单、适应范围广、复位准确、释放灵活、闭锁可靠。通过实践证明，该机器使用方便，可靠有效，减轻了劳动强度，提高了劳动效率，获得了用户的好评。     

全自动豆粕装包机应用实践

豆粕编织袋采用非覆膜袋,在装包时因漏气很难自动开口,是实行全自动化的难题。采取真空吸盘、机械手、自动纠偏、自动缝切、自动上袋、自动撑口器和夹袋器、自动计量装包,分别设计了片袋自动装包机和卷袋自动装包机,将3 000 t/d压榨厂全线改造为全自动装包机后,分别在2. 87年和2. 56年回收投资。全自动豆粕装包机的使用利于油脂加工厂进行安全文明清洁生产。     

中华人民共和国机械行业标准─卧式枕型接缝式裹包机技术条件

中华人民共和国机械行业标准─卧式枕型接缝式裹包机技术条件ＪＢ／Ｔ７５４４．２—９４１主题内容与适用范围本标准规定了卧式枕型接缝式裹包机（以下简称裹包机）的型号编制、技术要求、试验方法、检验规则及标志、包装、运输、贮存。本标准适用于采用热封的复合薄膜及...     

翻包器的改进

YC21滤嘴条包机(即二五平包机)与小包机联接,原设计是用一套翻包器将小包机出口的直立烟包向下翻成每两包一组的平包烟。在使用中我们发现原设计上有一定的缺陷: 1.由于烟包的可缩悱,使烟包尺寸发生变化,产生积累误差,周期性地带走三包,同时小包机车速不能过快,一般控制在每分钟100～105包。 2.烟包向下翻时容易无规则地自由     

Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review

Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by-products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.     

饲喂磺胺间甲氧嘧啶对肉鸡肌肉中蛋白质、脂肪和矿物质的影响

探讨饲喂磺胺间甲氧嘧啶对鸡体质量以及鸡肉中水分、蛋白质、脂肪和矿物质元素含量变化的影响规律。本实验通过对160 只健康大骨鸡进行磺胺间甲氧嘧啶对照（仅饲喂基础日粮）、低、中、高剂量（0、25、200、500 mg/（kg·d））连续7 d给药,停药后16 d内采6 次样,取样前对鸡进行称质量,并检测鸡肉中水分、蛋白质、脂肪和矿物质元素（铁、铜、镁、锌和钙）的含量。结果表明：停药后16 d内,低剂量组鸡体质量显著增加,蛋白质和镁元素的含量升高;中剂量组鸡体内水分、脂肪和钙元素含量显著升高,铁元素含量显著降低;高剂量组鸡体质量增加缓慢且显著低于对照组,鸡肉中蛋白质、脂肪和铁元素的含量均显著降低。     

Elevating dairy research and extension through partnership: Outcomes from the United States Department of Agriculture and National Dairy Council collaborative meeting to develop a coordination roadmap

Dairy foods provide a significant portion of the recommended daily nutrition for much of the US population. Improving the availability of safe and nutritious dairy products and decreasing the environmental impact of the dairy community continue to be high priorities for both industry and the public sector. In recognition of these shared priorities, scientists and other specialists from the USDA, National Dairy Council, industry, academia, and nongovernmental organizations participated in the “Elevating Dairy Research and Extension Through Partnership” meeting on June 19, 2018. The purpose of the meeting was to strengthen partnerships and identify dairy-related research and extension needs in human nutrition, environmental sustainability, food safety, and product innovation that would benefit from enhanced coordination and collaboration across the dairy community, academia, and government. To catalyze further progress on these topics, the meeting organizers agreed to leverage the content and expertise that emerged from the meeting to develop a dairy research and extension coordination roadmap. The roadmap will establish and articulate a vision for coordinated collaboration between USDA researchers, the National Dairy Council, university researchers, extension specialists, and other dairy community stakeholders in the private and public sectors. This article represents the proceedings of the meeting and is intended to broadly communicate the dairy research and extension discussion and next steps to the dairy research and extension communities and other stakeholders in industry, academic, and government sectors.     

虾类抑制黑变保鲜技术研究进展

虾类中因富含大量人体必需氨基酸、微量营养素而备受关注。本文介绍了虾类的基本信息及其在储藏加工过程中主要存在的黑变问题和机制,以及各种虾保鲜、抑制黑变的方法。首先介绍了化学方法,包括现阶段正在使用或已被研究的化学合成试剂及天然试剂的作用机制及相关研究。主要的化学合成试剂有乙二胺四乙酸、4-己基间苯二酚、亚硫酸盐、焦亚硫酸钠、氯化钠等。天然试剂主要包括抗坏血酸、植酸、阿魏酸、曲酸、麦角硫因、儿茶酚、葡萄籽、竹叶抗氧化物、茶黄素、壳聚糖、紫菜多糖、鳄梨等;物理方法包括调控温度、气调保鲜、辐射、可食用性涂抹材料、冰保鲜冰、压力调控、臭氧等;其他新兴方法包括乳酸菌法、饥饿法、酸性电解冰法等。还介绍了近几年应用于虾保鲜的综合应用方法,如冷藏和气调保鲜技术相结合,用壳聚糖包裹再添加石榴皮提取物,用橙子油和明胶复配,焦亚硫酸钠和绿茶与迷迭香提取物的同时使用,壳聚糖与虾蛋白脂浓缩物等;最后提出对于新型廉价的保鲜方式的开发,各种天然抑制剂的研究,以及将2种或2种以上试剂进行搭配使用以取得更好的协同效果的研究将成为今后虾保鲜抑制黑变的热点。     

New Material as New Media: The Fabric Workshop and Museum Marion Boulton Stroud

Abstract

This article investigates the relationship between people and their things when the consumer or owner is also, potentially, the maker. By analyzing the ways in which people construct personal narratives and/or identities through the construction of specific items intended for themselves or others, this article aims to uncover intimate forms of object relations. Knitting is a relatively simple activity and is frequently done by hand. Stigmatized as old-fashioned, ugly, thrifty, domestic, and inherently feminine, both knitting and the objects resulting from its practice seemingly occupy a space that is neither craft nor design, yet the practice of knitting remains widespread and its objects, coveted, loved, accepted, rejected, and so on, as any object would be. Knitting has historically been associated with both familial and romantic love: of time spent thinking of someone whilst making, with the made object an expression of the sacrifice of time, of thoughtfulness, and the embodiment of feminine “virtues” of caring and nurturing. Equally, one can see the knitted object, when it is a garment or a toy, as close to the body, touching and being touched by the body, further extending its potential for intimacy. Yet, the communication of these values are only recognized if the object is received and used as the maker intended, and this article aims to highlight, through example, the ways in which such objects do not solely represent “love,” but also signify possessiveness, control, and domination. Referencing literature, magazine articles, objects, and makers’ testimony, this article utilizes a design history and material culture methodology, which enables the discussion of both object and practice, as well as creating a model from which the object's biography can be evaluated.     

养殖珍珠质量影响因素分析

通过对珍珠的表面和内部结构特征的观察,对产出珍珠的蚌的大小、体色、健康状况、产珠部位与珍珠的质量（光泽、颜色、形状、大小等）的关系进行了统计分析,认为珍珠的质量主要由珍珠的成分和结构决定。蚌或贝的种类、生长条件、养殖技术以及养殖厂的管理技术水平对珍珠的质量也有一定的影响。     

小龙虾加工和流通过程中的食品安全与品质控制技术研究进展

小龙虾的加工和贮运流通是小龙虾全产业链中的重要环节之一,小龙虾质量安全与品质控制关系到百姓食品安全保障、风味和营养需求以及企业经济效益等,需要重点关注。本文根据原料及加工工艺、风味、贮运、消费要求及售卖产品特点不同,重点对小龙虾生鲜产品、半成品冻品、成品冻品和即食小龙虾在加工和流通过程中的食品安全与品质控制技术研究现状进行综述,并对小龙虾加工和流通过程中的风险分析、质量控制与标准化、信息化和智能化研究与实践应用情况进行总结,对未来发展趋势进行初步展望,旨在为促进小龙虾产业健康发展提供参考。     

中国古代首服中的蝉及其符号意义北大核心CSCD

历代首服中装饰物多样,其中蝉纹饰物造型精巧别致,具有独特的符号价值和文化内涵。文章采用文献研究法对蝉符号的历史渊源和寓意进行深层解读和剖析,总结其表现特征;从墓葬出土及绘画中的蝉纹金珰及附蝉首服对蝉的情感表达、含义象征进行归纳、整理。研究表明:蝉是古代中国首服的重要纹饰,并在作为首服纹饰的过程中完成了文化符号、思想符号及民族符号的构建。蝉饰不仅设计巧妙而且品种丰富,无论在佩戴身份还是种类用途都分化明细。其传播原因受官宦权位、雅士情感、黄老学说等因素的影响,体现出纹饰的发展演变与社会文化息息相关。     

陈酿期间无花果酒风味品质的变化

陈酿是提升果酒品质的一种重要手段。研究基于无花果酒的挥发性风味物质、游离氨基酸含量和感官特性,以0、2、4、6个月的陈酿无花果酒为研究对象,探究陈酿对无花果酒风味的影响。结果表明,随着陈酿时间的延长,酯类和醛类物质种类及相对含量均有所增加,然而醇类和酸类物质种类及相对含量均下降。电子鼻结果显示,陈酿0、2、4个月对果酒风味影响有明显区别,第4个月是风味变化的平衡点。陈酿过程中,无花果酒游离氨基酸总量和甜味氨基酸（苏氨酸、丝氨酸、脯氨酸、甘氨酸、丙氨酸、蛋氨酸、精氨酸）含量在第4个月达到最高值后呈现下降趋势,苦味氨基酸（缬氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸、赖氨酸、组氨酸）含量显著下降（P＜0.05）,鲜味氨基酸（天冬氨酸、谷氨酸）含量显著上升（P＜0.05）。皮尔森相关性分析方法进一步确证,陈酿通过提升澄清度、增加酯类和醛类化合物、释放鲜甜味氨基酸,以平衡果酒香气口感、提升风味品质。     

Some Properties of Natural Fibers (Sisal,Pineapple, and Banana) in Comparison to Man-Made Technical Fibers (Aramide,Glass, Carbon)

In this paper, we analyze the results of the delignification treatments performed on three natural fibers (sisal, pineapple, and banana) and of the thermal treatments at 400, 600, and 800°C on three industrial fibers (aramid, carbon, and glass). The fibers were analyzed by TGA, SEM, and EDS, as well as tested for tensile strength before and after the delignification and thermal treatments. Contact angle measurements were also carried out on the natural fibers. With the delignification treatments, the removal of Si, K, and Mg on pineapple and banana fibers was achieved. Thermal treatments lowered significantly the tensile strength of industrial fibers, while delignification treatments decreased slightly the mechanical resistance of natural fibers, except in the case of the pineapple fiber.