摘要
为了提高枕式食品包装机包装精度,需要保证横封封切点在食品袋体色标位置,因此对横封横切机构速度的精确性、稳定性、平滑性以及连续等具有较高要求。首先分析了传统S曲线加减速方法,发现传统S曲线加减速时间较长,且存在较大的阶跃变化,从而导致包装机横封横切机构出现冲击和振动,基于此本文设计了一种同时兼顾加减速时间和冲击的五阶S曲线速度控制方法。在保证包装效率的前提下,以减小加减速时间和提高速度曲线的平滑性为优化目标,对横封横切机构速度进行了优化。经过优化后的加减速时间明显缩短,且加速度曲线更加平滑,有效避免了加减速过程中出现加加速度出现阶跃,提高了横封横切机构加减速的平滑性和柔性。
In order to improve the packaging accuracy of pillow type food packaging machine,it is necessary to ensure that the cutting point of cross seal is at the color mark position of the food bag body,so it has high requirements for the accuracy,stability,smoothness and continuity of the speed of cross seal cutting mechanism.First of all,the traditional S-curve acceleration and deceleration method is analyzed.It is found that the traditional S-curve acceleration and deceleration time is long,and there is a large step change,which leads to the impact and vibration of the transverse seal cutting mechanism of the packaging machine.Based on this,a five step S-curve speed control method is designed,which takes both acceleration and deceleration time and impact into account.On the premise of ensuring packaging efficiency,the speed of cross cutting mechanism of cross seal is optimized to reduce acceleration and deceleration time and improve speed smoothness.The optimized acceleration and deceleration time is shortened obviously,and the acceleration curve is smoother,which effectively avoids the acceleration step in the acceleration and deceleration process,and improves the smoothness and flexibility of the acceleration and deceleration of the cross cutting mechanism.
作者
李文方
付瑞玲
禹春来
Li Wenfang;Fu Ruiling;Yu Chunlai(Huanghe S&T University,Zhengzhou 450000,China)
出处
《包装与食品机械》
CAS
北大核心
2020年第4期66-69,共4页
Packaging and Food Machinery
基金
河南省科技厅科技攻关计划项目(182102311046)
黄河科技学院优秀基层教学组织项目(jxzz201807)。
关键词
食品包装机
横封横切机构
速度
S曲线
food packaging machine
transverse sealing and cutting mechanism
speed
s-curve