31results about How to "Improve the level of processing technology" patented technology

A chitosan-Cu matches as the adsorptive additive of filter tip for cigarette in order to adsorb tar and nitosamine from the smoke of cigarette is prepared from chitosan and copper sulfate through proportional mixing in organic solvent, centrifugal deposition, washing, drying and pulverizing.

The invention discloses a pulsed eddy current detection method and a detection device for conductivity of a ferromagnetic metal material, and belongs to the technical field of electromagnetic nondestructive testing. The method comprises the following steps of: using an inductive voltage measurement curve to establish the least squares problem between a measured value of an induced voltage time domain signal and a theoretical calculated value to invert the conductivity and magnetic permeability of a ferromagnetic member to be tested, based on a time-domain analytical solution of an induced voltage of a pulsed eddy current detection model of a ferromagnetic plate; obtaining a change curve of conductivity inversion results under different amplitude pulse current excitations by gradually increasing the amplitude of a pulse excitation current; and finding an intersection point of the change curve of the conductivity inversion results and an ordinate axis by a curve fitting method, that is,the conductivity of the ferromagnetic member to be tested. The method and device provided by the invention can provide non-contact and nondestructive detection for the conductivity of the ferromagnetic metal material in the industry, weaken the influence of the nonlinear change of the magnetic permeability on the conductivity detection result, and improve the accuracy and reliability.

The invention relates to an intelligent monitoring method for the state of a hollow drill grinding wheel. Firstly, sensors are installed and signals are monitored; an acoustic emission signal, a powersignal and a vibration signal in the grinding process are monitored; signal characteristic parameter extraction is carried out; time domain parameters of the acoustic emission signal and the power signal and high-frequency characteristic information of the vibration signal are extracted as characteristic parameters; the characteristic parameters are normalized, main components are extracted as input samples of an SA-SVM model, selection of support vector machine parameters is optimized by using a simulated annealing algorithm, and training learning is performed on the samples; and finally, anSA-SVM model is adopted for intelligent prediction, a system analysis result is compared with the actual grinding state of a grinding wheel, and the prediction performance of the model is judged.

The invention discloses a method for measuring the dosage uniformity of glyceryl triacetate in cigarette filters. The method comprises the following steps: (1) sampling, namely taking filter samples of more than 30 batches from a filter forming shop at the same time interval according to the requirement of national standard; (2) placing the samples, namely placing the filter samples in a regulated atmospheric environment stipulated according to national standard for at least 24 hours; (3) sectioning the samples, namely cutting the filters by 1cm-4cm in radial direction, and simultaneously, cutting 1/8-1/2 of the filters in axial direction; and (4) detecting, namely randomly numbering the prepared inspection samples, detecting the content of glyceryl triacetate in the samples according to the standard of tobacco industry, and finally, evaluating the uniformity. The method can be used for accurately measuring the dosage uniformity of glyceryl triacetate in the filters and further objectively evaluating the technological level of a glyceryl triacetate addition process during the filter forming process, thereby having important significance to improvement of filter forming equipment, enhancement of the level of filter processing technology and stabilization of tobacco product quality.

The invention provides a texture control technology of an instant shellfish protein, which is established aiming to a result of synergistic action of collagen and fibrillin of shellfish product quality including abalone, conch and neptuneacumingi formed by nonuniformity proteins. The technology comprises the following steps of: carrying out treatments of flavoring and protein tissue form shaping on shellfishes after taking out the meat by different modes of freshness, heat treatment and freezing, and then slowly raising temperature until the shellfishes cure; and immerging the part of shellfish edible muscles after fully curing into coating liquid formed by sodium alginate and konjaku powder for 3-10s, taking out, and draining. Raw materials after film treatment are packaged by directly pumping or charging nitrogen or are quickly frozen to fixed form in a quick freezer and then are packaged by directly pumping or charging the nitrogen. The invention is established on the basis of systematically studying the abalone, a relevant result can be applied to congeneric conch, congeneric neverita didyma, congeneric neptuneacumingi, congeneric rapanathomasiana and the like and can also be expanded into shellfishes including bloody clam which is rich in the collagen and has fat foot and torikai.

The invention relates to a method for controlling the content of histamine in aquatic products. The washed aquatic products are immersed in a treating fluid, fished out, drained, put into an insulating bag for high-voltage pulsed electric field treatment, added to a fermentation container and fermented at the controlled temperature of 23 DEG C for 20-35 days; the aquatic products are collected, packaged and put into freezing storage. Histamine produced in the transportation and storage processes of the aquatic products can be remarkably reduced while the specific texture and nutritional ingredients of the aquatic products are retained, growth and metabolism of bacterium colonies producing amino acid decarboxylase activity in the processing process of the aquatic products can be inhibited or prevented better, generation of amino acid decarboxylase is prevented fundamentally, accordingly, generation of histamine is prevented in the whole processing process and is further controlled, and the method has great social and economic benefits.

The invention discloses a preparation method of spicy, crisp, safe and healthy pickled bamboo shoots. The preparation method comprises the following steps: removing impurities from fresh bamboo shoots, cleaning and slicing the fresh bamboo shoots, air-drying surface moisture, sending the bamboo shoots into a freeze-drying chamber, carrying out vacuum freeze-drying treatment, adding edible salt water and a plant extracting solution, carrying out uniform mixing, then sending the mixture into a high-pressure kettle for high-pressure permeation treatment, after microwave sterilization, adding a fermentation inoculant, performing uniform stirring and sealing, putting the mixture into the earth crust for primary fermentation, carrying out microwave sterilization, then adding lactobacillus plantarum, performing uniform stirring and sealing, putting the mixture into the earth crust for secondary fermentation, taking out the products, and carrying out microwave sterilization again to prepare the pickled bamboo shoots. The pickled bamboo shoots are spicy and crisp, shorten the fermentation time of the pickled bamboo shoots, are longer in preservation time, are beneficial to batch production, improve the processing technical level of the pickled bamboo shoots and the flavor of the products, can better improve the fermentation efficiency while ensuring the fragrance and taste of the bamboo shoots, can reduce the content of amino acid nitrogen and nitrite in the finished products, and have little harm to the human body.

The invention relates to the technical field of hollow structural parts, and discloses an aluminum alloy hollow sleeve inner layer wall multi-convex-key spline structural body and a machining method.The aluminum alloy hollow sleeve inner layer wall multi-convex-key spline structural body comprises a machined hollow spline structural shell, one end of the hollow shell is provided with a five-spline used for being connected with a connector spline, and the other end of the hollow shell is provided with an annular table connecting thread used for matched connection; a hollow sleeve round boss is arranged between the five splines and the annular table connecting threads, a key side annular groove is formed between the hollow sleeve round boss and the spline outer ring, and triangular teeth are evenly distributed on the end opening face of the spline inner ring at the end, connected with the threads, of the annular table. The method for machining the hollow spline structure comprises the following steps: turning outer circle knurling, turning an inner hole, threads and an inner groove through a numerically controlled lathe and a milling machine, and then drilling and milling the threads. The cutter is reasonable in structural design, convenient to machine, simple to operate and long in service life, the problem of coaxiality deviation is solved, the machining difficulty is reduced, the requirement of a design process is met, the structural accuracy is guaranteed, and the machining process level and the machining efficiency are improved.

The invention relates to concentrated gold soup seasoning sauce and a preparation method thereof, and belongs to the field of food processing. The concentrated gold soup seasoning sauce is prepared by respectively sealing and fermenting two types of yellow food raw materials and then mixing and blending with other auxiliary materials. The first raw material comprises pumpkins, glutinous millet flour, salt, lactose, glucose, compound lactic acid bacteria and water. The raw material II comprises yellow capsicum frutescens, yellow lemons, old corn flour, glutinous rice flour, compound lactic acid bacteria and water. The fermented chilli sauce is fried, fermented pumpkin sauce, water, pig ossein, chicken oil, pig bone soup-stock, chicken powder, white granulated sugar, monosodium glutamate, spices, a yeast extract and a food additive are compounded in proportion, cooking and concentration are performed, high-temperature grinding, packaging, microwave sterilization, sealing and cooling are performed, and a finished product is obtained. The seasoning sauce is golden in color and luster, rich in sour flavor, soft in sourness, full in taste and rich in nutrition, and can be directly made into soup or used as a hotpot condiment and an instant-boiling condiment.