Papers by Keyword: Processing Technology

Abstract: Mechanical drive is commonly applied to mechanical engineering, and also is often used as the transfer power of mechanical equipment or a basic form of normal motion. Meshing drive is an important component of the mechanical drive system, gear is the core component of the meshing drive, and the efficiency of the meshing drive can be greatly destroyed by gear failure. In this paper, the characteristics of meshing drive is first introduced, and then the common gear failure forms are analyzed,and accordingly the methods of improving the processing technology of gear components are proposed. It is expected that the follow-up studies can be helped and inspired by this paper.

Abstract: Microperforated panel (MPP) absorbers have been developed rapidly and used in many fields in recent years. First, based on the Maa’s theory, the theoretical development of MPP is reviewed in this paper. Furthermore, structure design and processing technology of MPP are introduced. Finally, the further development of MPP is discussed.

Abstract: Rigid polyurethane foam has many advantages such as low thermal conductivity, good thermal insulation, good antisepsis ability, non-toxic, and light quality. Based on the above reasons, this paper systematically summarized the processing technologies of rigid polyurethane foam, and research progress of its reinforced technology by inorganic materials was briefly discussed.

Abstract: This paper introduced characteristics and sorts of bamboo composite materials, elaborated processing technology and technological features of different bamboo composite materials, analyzed current status of bamboo processing industry in China, brought up some problems, and to look into the research direction and future of bamboo composite materials in China.

Abstract: Tripe (maodu) is a traditional food in china, it is a slaughter by-product of beef industry and it has significant economic value. Increasing the application of slaughter by-products (including tripe) has economic importance in beef industry and research on processing technology of tripe is one of the major directions, but this field is lack of research at home and abroad. This paper summaries the processing technology of tripe, introduces a new processing technique which increases the yield to 145%, discusses its influence on food safety and expects the application prospects in tripe industry.

Abstract: PLA has excellent processing property and good thermal stability, which are closely related to the processing technology, and the general processing temperature can be controlled in 170~230°C. Effects of different processing conditions (internal mixing temperature, internal mixing time and internal mixing speed) on the properties of PLA were discussed. The results show that the mechanical properties and other performance of PLA can be obviously enhanced by internal mixing. Internal mixing time and internal mixing speed have little effects on the performance of PLA, but the internal mixing temperature has obvious effect on the properties of PLA. PLA has the optimum properties when the internal mixing time is 5min, internal mixing speed is 20r/min and internal mixing temperature is 190°C. The spherocrystal size and spherocrystal rate of PLA are influenced strongly by the mixing conditions.

Abstract: Spline shaft is widely used as one of the important parts in machinery, It is complex in manufacturing process, its appearance quality and size precision and the comprehensive mechanical performance requirements of high. Small modulus involute spline rolling technology has many advantages, Can reduce the cost, improve quality and The use of reliable.Cold rolling process is currently the main processing mode for small module splines, but the special machine is too expensive.This article describes how to achieve a small modulus spline cold rubbing process by transforming an existing thread rolling machine while without buying the expensive special machine. The focus is on the problems encountered in the process of equipment transformation: design of cutters, control of the workpiece diameter and how to solve the fault spline gear in the course of processing.

Abstract: Inorganic nanofibers are characterized by small size effect, quantum size effect and surface effect. Inorganic nanofibers and polymer form polymer and inorganic nanocomposites, which has become an active research area and showed good development and application prospects. As a typical type of inorganic fibrous minerals, sepiolite group mineral fibrous materials can not maximize nano-effect due to small particle size, high specific surface area, high surface energy and easy reunion of inorganic nanofibers. Based on the above reasons, this paper systematically summarizes the processing technologies of sepiolite group mineral fibrous materials, and proposes the suitable processing technology of batch production of sepiolite group mineral fibrous materials at low cost based on the analysis.

Abstract: In traditional processing technology for easy tear lid, punching and hot-pressing are separated. They are finished by different mechanisms. There are some producing problems because of separated processing stages. In order to solve the problems, an innovated processing technology and the related mechanism for easy tear lid's forming are proposed in this paper. The new processing technology combines punching with hot-pressing; it can raise the rate of production. The related mechanism not only assures the accuracy of the lid’s forming, but also simplifies the structure of forming machine, making overall arrangement of machine become more reasonable.

Abstract: Objective: To study the processing technology and formula of peanut–tea beverage, and further provide reference for the plant protein beverage. Methods: The peanut was baked in the far-infrared oven, soaked with soft water containing 5% NaHCO₃, rinsed and then cooked for 30 min, milled at 0.05 mm spacing grinding, filtered and finished peanut slurry. Tea leaves were extracted twice by water of 90°C. The two ingredients were combined with other supplement, refined by colloid mill, homogenized twice, followed by bottling, sealed, sterilization, cooled and other processing. In this study, the formula, stabilizers and additives by orthogonal experiments were investigated. Results: The peanut slurry and sugar were found to be major factors which affected the beverage’s quality. The formula was optimized when the content of peanut slurry, tea and sucrose reached 75 mL, 25 mL and 4 g especially in per 100 mL peanut-tea beverage. As single stabilizer, CMC-Na showed the most significant effect, and storage temperature was found to be better at room temperature than low temperature. Compared with single stabilizer, compound stabilizer was better. The optimal formula was CMC-Na 0.4 g/L, seaweed sodium 0.2 g/L, gelatin 0.8 g/L. Conclusion: The peanut-tea beverage, with unique flavor and rich nutrients, was a novel type of health plant beverage which was suitable for a large variety of people, and had a promising market.