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基于PLC控制的自动米粉机设计
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作者 方可亦 颜伟平 +3 位作者 李江坪 王文照 唐屹男 王兵 《机电技术》 2021年第5期2-5,共4页
为提高米粉的烹煮效率,设计了基于PLC的自动米粉机,能自动完成取料、烫煮、配送、加料等步骤;采用伺服电机对米粉进行精准定量分配及自动浇入汤料;建立HMI与PLC间的通讯,方便设备操作及实时监控。样机验证表明:该设计方案能提高米粉的... 为提高米粉的烹煮效率,设计了基于PLC的自动米粉机,能自动完成取料、烫煮、配送、加料等步骤;采用伺服电机对米粉进行精准定量分配及自动浇入汤料;建立HMI与PLC间的通讯,方便设备操作及实时监控。样机验证表明:该设计方案能提高米粉的烹煮效率及安全性,减少人工成本,具有推广应用价值。 展开更多
关键词 自动米粉机 烹煮 伺服电 PLC HMI
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生榨米粉与生榨米粉机
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作者 周文浦 王元良 +1 位作者 陆锦荣 罗绍华 《粮油加工(电子版)》 1996年第1期24-25,共2页
生榨米粉与生榨米粉机周文浦,王元良,陆锦荣,罗绍华,武汉工学院米粉是我国南方非常普遍的一种大米制品,一般有宽米粉、细米粉的区别。有的地方又称细米粉为米线。细米粉的一般吃法是购买现成的米粉,先用水泡软,捞出后在开水中烫... 生榨米粉与生榨米粉机周文浦,王元良,陆锦荣,罗绍华,武汉工学院米粉是我国南方非常普遍的一种大米制品,一般有宽米粉、细米粉的区别。有的地方又称细米粉为米线。细米粉的一般吃法是购买现成的米粉,先用水泡软,捞出后在开水中烫热,再盛入碗中加料而食。武汉地区称... 展开更多
关键词 米粉 生榨 米粉机
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高效桂林米粉机
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作者 林美兰 《沿海企业与科技》 2004年第7期20-20,共1页
关键词 桂林米粉机 食品生产设备 投资分析 产量
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液化气蒸切米粉机
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《中小企业科技》 2004年第6期32-32,共1页
关键词 液化气蒸切米粉机 工作效率 结构 米粉加工
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米粉自动配制机中自动烫粉装置的设计与实现
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作者 李静 田增乐 《中小企业管理与科技》 2012年第12期265-265,267,共2页
米粉配制工序主要包括烫粉、添加配料、配菜等。为了提高生产效率,节约劳动力成本,研究米粉自动配制机代替人工配制米粉。本课题主要以米粉配制流程中的自动烫粉装置为研究对象,设计丝杠螺母机构带动粉桶在滑道中往复运动完成接粉、送粉... 米粉配制工序主要包括烫粉、添加配料、配菜等。为了提高生产效率,节约劳动力成本,研究米粉自动配制机代替人工配制米粉。本课题主要以米粉配制流程中的自动烫粉装置为研究对象,设计丝杠螺母机构带动粉桶在滑道中往复运动完成接粉、送粉,采用电磁阀控制给排水,微型高压水泵对米粉冲烫,烫粉完成后,粉可直接滑落入碗中,整个运行过程由PLC控制。论文还实现了对水箱加热、保温、实时监测和调控。经反复调试,本装置能完成烫粉的全部动作,达到了预期的效果。 展开更多
关键词 米粉自动配制 自动烫粉 PLC控制 温度控制
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LCJ-Ⅱ型纳米粉旋击机
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作者 戴礼森 蔡德陵 《中国粉体工业》 2005年第1期38-38,共1页
项目简介:该技术的特点是它的技术覆盖面特别广,在样机研制期间已进行的试验证明,它可以适用于制备金属、非金属、氧化物、无机化合物、有机物、生物活性物质等性质完全不同物质的纳米微粉。科技查新的结果表明,LCJ-Ⅱ型纳米粉旋击... 项目简介:该技术的特点是它的技术覆盖面特别广,在样机研制期间已进行的试验证明,它可以适用于制备金属、非金属、氧化物、无机化合物、有机物、生物活性物质等性质完全不同物质的纳米微粉。科技查新的结果表明,LCJ-Ⅱ型纳米粉旋击机所采用的技术在国内外均未见有报导。由国内权威的纳米材料领域的专家所组成专家鉴定委员会一致认定:“在机器的机械设计思路和方法上有创新。 展开更多
关键词 LCJ-Ⅱ 米粉旋击 纳米材料 性能
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LCJ—Ⅱ型纳米粉旋击机
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《科学技术研究成果公报》 2003年第1期13-13,共1页
关键词 LCJ-Ⅱ型 米粉旋击 工作原理 械粉碎 纳米材料
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桂林米粉店,南吃北调受欢迎
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作者 小煜 《职业圈》 2004年第6期42-44,共1页
1994年去桂林,刚下火车,就被当地的朋友请去吃米粉.当进入一家名叫"龙胜米粉"的小店,我才知道它不过跟北方的面条一样,吃法也跟那混汤面条差不多,价格也才2块钱!朋友帮我叫的牛腩粉热腾腾地一端上来,我一看,呵,那汤汁醇厚红亮... 1994年去桂林,刚下火车,就被当地的朋友请去吃米粉.当进入一家名叫"龙胜米粉"的小店,我才知道它不过跟北方的面条一样,吃法也跟那混汤面条差不多,价格也才2块钱!朋友帮我叫的牛腩粉热腾腾地一端上来,我一看,呵,那汤汁醇厚红亮,几块卤水上面铺了一层酸豆角,加上酥脆的黄豆,还撒着点葱花、香菜,真是香气四溢,鲜美可人.我立马挑起一筷子,咦!粉爽滑微韧、辣烫鲜香,真没想到这么好吃!从那顿起,我就惦记上桂林米粉了,寻思着什么时候我们长春也能开一家这样的店,我肯定天天吃! 展开更多
关键词 桂林米粉 长春 吉林 米粉机 马肉米粉
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Study of the Adherence Mechanism Between the Metal and Inorganic Coating with Mill Addition of Li_2Ni_8O_(10) Nano Powder 被引量:1
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作者 钱蕙春 蒋伟忠 《Journal of Donghua University(English Edition)》 EI CAS 2009年第3期293-299,共7页
The adherence strength between the metal and the inorganic coating can be greatly increased by mill addition of Li2Ni8O10. The interface structure between metal and the inorganic coating with excellent adherence has b... The adherence strength between the metal and the inorganic coating can be greatly increased by mill addition of Li2Ni8O10. The interface structure between metal and the inorganic coating with excellent adherence has been studied by investigating the chemical composition and the microstrncture as well as elements valence bond on the interface with the help of scanning electron microscope (SEM), electron microprobe, and Auger elctron spectroscope (AES). The results show that there is a non-stoichiometrieal transitional layer on the interface between metal and the inorganic coating with excellent adherence, the adherence between metal and the non-stoichiometrical transitional layer is achieved by the metallic bond and the adherence between the non- stoichiometrical transitional layer and the inorganic coating is produced by ionic and covalent bond. The non-stoichiometrical transitional layer results in the strong adherence. 展开更多
关键词 scanning electron microscope SEM) electron spectroscope AES electron microprobe ADHERENCE mechanism coating
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Microwave sintering of Mo nanopowder and its densification behavior 被引量:6
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作者 Bo-hua DUAN Zhao ZHANG +1 位作者 De-zhi WANG Tao ZHOU 《Transactions of Nonferrous Metals Society of China》 SCIE EI CAS CSCD 2019年第8期1705-1713,共9页
In order to prepare high-performance Mo with fine and homogeneous microstructure to meet the demand of high-technology applications such as metallurgical,mechanical,national defense,aerospace and electronics applicati... In order to prepare high-performance Mo with fine and homogeneous microstructure to meet the demand of high-technology applications such as metallurgical,mechanical,national defense,aerospace and electronics applications,the microwave sintering process and densification mechanism of Mo nanopowder were studied.In this experiment,Mo nanopowder and micropowder were used for conventional sintering and microwave sintering at different sintering temperatures and sintering time,respectively.The results showed that with the increase in the sintering temperature,the increase rates of the relative density and hardness increased rapidly at first and then slowed down.The relative density rapidly reached 95%,followed by a small change.Mo nanopowder with a relative density of 98.03% and average grain size of 3.6 μm was prepared by microwave sintering at 1873 K for30 min.According to the analysis of the sintering kinetics,its densification is attributed to the combination of volumetric diffusion and grain boundary diffusion mechanisms.The calculated sintering activation energy of Mo nanopowder was 203.65 kJ/mol,which was considerably lower than that in the conventional sintering,suggesting that the microwave sintering was beneficial to the enhancement in the atom diffusion and densification for the powder.The results confirm that the microwave sintering is a promising method to economically prepare molybdenum with high properties. 展开更多
关键词 MOLYBDENUM microwave sintering NANOPOWDER densification kinetics diffusion mechanism
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Edible Films of Blended Cassava Starch and Rice Flour with Sorbital and Their Mechanical Properties 被引量:1
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作者 Pomchai Rachtanapun Dararat Pankan Darin Srisawat 《Journal of Agricultural Science and Technology(A)》 2012年第2期252-258,共7页
In this study, the mechanical properties (tensile strength, elongation at break and folding resistance) of edible biopolymer film blends formed from blended cassava starch and rice flour at different compositions wi... In this study, the mechanical properties (tensile strength, elongation at break and folding resistance) of edible biopolymer film blends formed from blended cassava starch and rice flour at different compositions with sorbital used as a plasticizer. A suitable ratio of cassava starch and rice flour to water at 10% w/v was used to form a film solution. The addition of a plasticizer agent up to 30% w/w of blending compositions improved the mechanical properties of the generated films. The mechanical properties of the edible blended films with 30% plasticizer were strongly dependent on the blending compositions. Our results pointed out that the cassava starch and rice flour films at a ratio of 70:30 with sorbitol 30% (w/w) had the highest tensile strength which related to folding endurance of the films. 展开更多
关键词 BIOPOLYMER cassava starch mechanical properties rice flour sorbital.
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