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根据实际生产以及装配过程中出现的生产效率低下、故障率高等现象而提出一套简易的、本地化的解决方案。介绍了用于优化生产线及装配线的Andon系统设计，通过使用这个系统，不仅解决了生产效率低下的缺点，而且可对生产进行可视化管理，同时方便了工人的操作。 相似文献
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以德国Memory-Metalle有限公司生产的两种型号NiTi合金丝为研究对象,其一是具有中温激励特性的M型,其二是具有超弹性的N型,通过拉伸实验,研究了退火处理对其力学性能的影响.结果表明:不同的退火温度和退火时间对试样的形状记忆性能以及超弹性具有不同程度的影响. 相似文献
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PETROS KEFALAS SAVAS KOTZAMANIDIS DIMITRIOS SABANIS ANASTASIA YUPSANI LIDA-AIKATERINI KEFALA ATHANASIOS KOKKALIS TRAIANOS YUPSANIS 《Journal of food quality》2009,32(5):644-668
Two ways of improving durum wheat bread-making quality were evaluated.
First, durum wheat (cultivar "Papadakis") was blended with bread wheat flour of good (A-flour) or medium (B-flour) quality (70% durum and 30% bread wheat flour). Durum wheat flour displayed the γ-gliadin 45 electrophoretic band and acceptable bread-making quality. Breads from flour blends had better volume, particularly the durum and A-flour blend. The addition of ascorbic and citric acid and malt flour improved dough rheological properties and thus bread volume, as well as staling rate and sensory characteristics. These were more pronounced in the blend of durum with B-flour.
Second, durum wheat flour alone was used to prepare chickpea sourdough-leavened bread, as flavor is important for consumer acceptance. With the addition only of salt, the chickpea sourdough-leavened durum wheat bread displayed acceptable loaf volume, distinguished flavor and longer shelf life compared with bread prepared with compressed baker's yeast.
One of the practical applications of this study is the possibility of using a common durum wheat cultivar instead of local varieties as is the case with traditional breads. Results of this work may be useful for promoting greater acceptance of durum wheat breads as well as expansion of the use of a traditional Mediterranean chickpea sourdough-leavened durum wheat bread with distinguished flavor and taste.
This work may serve as a guide for determining the quality of flours suitable for production of "home made" or "village" bread (which has high market value as specialty bread) by blending durum and bread wheat flours. Best results are obtained with good-quality bread wheat flour, regardless of the good quality of durum wheat cultivar used, together with the use of the dough improvers implemented in this work. 相似文献
First, durum wheat (cultivar "Papadakis") was blended with bread wheat flour of good (A-flour) or medium (B-flour) quality (70% durum and 30% bread wheat flour). Durum wheat flour displayed the γ-gliadin 45 electrophoretic band and acceptable bread-making quality. Breads from flour blends had better volume, particularly the durum and A-flour blend. The addition of ascorbic and citric acid and malt flour improved dough rheological properties and thus bread volume, as well as staling rate and sensory characteristics. These were more pronounced in the blend of durum with B-flour.
Second, durum wheat flour alone was used to prepare chickpea sourdough-leavened bread, as flavor is important for consumer acceptance. With the addition only of salt, the chickpea sourdough-leavened durum wheat bread displayed acceptable loaf volume, distinguished flavor and longer shelf life compared with bread prepared with compressed baker's yeast.
PRACTICAL APPLICATIONS
One of the practical applications of this study is the possibility of using a common durum wheat cultivar instead of local varieties as is the case with traditional breads. Results of this work may be useful for promoting greater acceptance of durum wheat breads as well as expansion of the use of a traditional Mediterranean chickpea sourdough-leavened durum wheat bread with distinguished flavor and taste.
This work may serve as a guide for determining the quality of flours suitable for production of "home made" or "village" bread (which has high market value as specialty bread) by blending durum and bread wheat flours. Best results are obtained with good-quality bread wheat flour, regardless of the good quality of durum wheat cultivar used, together with the use of the dough improvers implemented in this work. 相似文献
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