基于PLC的蟹笼渔船诱饵填盒与塞笼自动化流水线方案设计

蟹笼渔船诱捕饵料在使用过程需要经过破冰分离、切块、填盒、塞笼等工序,效率低、劳动强度大。为提升蟹笼渔船的生产效率,需要实现饵料使用自动化。提出了一种实现饵料使用自动化的流水线生产方案,并通过Pro/ENGINEER Wildfire 5.0进行流水线的结构设计建模与原理分析,采用GX works3基于三菱FX5U系列PLC完成了流水线PLC控制梯形图程序设计,并在软件上进行在线模拟测试。结果显示:该流水线的结构设计理论上能满足蟹笼渔船饵料使用的自动化需求,控制系统的设计符合流水线的动作顺序控制,端口运行正常,未发生错误提示。该流水线生产方案的提出为蟹笼渔船诱捕饵料实现自动化提供了条件,同时也打破了蟹笼饵料的传统塞入方式,即由内部塞入改为外部挤入。控制系统的设计为蟹笼渔船诱捕饵料自动切块填盒与塞笼流水线的实际生产使用打下了理论基础。     

Characteristics and Functional Properties of Ovary from Squid Loligo Formosana

The characteristics and functional properties of the ovary from Loligo formosana were studied. Moisture (72.07 ± 0.24%) was dominant, followed by protein (18.64 ± 0.51%) and carbohydrate (7.44 ± 0.2%). Ash (1.39 ± 0.03%) and lipids (0.46 ± 0.5%) were found as the minor constituents. Albumin (79.02 ± 0.79%) was the major protein of the squid ovary, followed by glutelin-1 (8.31 ± 0.62%) and globulin (6.68 ± 0.08%). Nevertheless, prolamin and glutelin-2 constituted approximately 1% of the total proteins. Based on the electrophoretic studies, albumin had the largest band intensity. The squid ovary was rich in non-essential amino acids (52.26%) and high in hydrophobic amino acids (48.03%). It was also rich in polyunsaturated fatty acid (PUFA, 43.76 ± 0.84%), followed by saturated fatty acid (SFA, 39.36 ± 0.12%) and monounsaturated fatty acid (MUFA, 12.94 ± 0.55%). Ovary lipids had a high amount of docosahexaenoic acid (C22:6) (28.59%). At pH 3, the squid ovary powder (SOP) had the maximum solubility (96.39%), whereas the lowest solubility (38.33%) was observed at pH 9. The foaming capacity and stability of SOP were increased with increasing concentration up to 8% (p < 0.05). The globulin fraction showed the higher foaming capacity, as compared to albumin and glutelin-1 fractions. The squid ovary had good nutritional value and possessed excellent foaming properties. Therefore, the squid ovary could serve as a novel food additive or ingredient.     

Physicochemical and Structural Properties of Recovered Elastin from Jumbo Squid (Dosidicus gigas) By-Products

Physicochemical and structural properties of soluble jumbo squid (Dosidicus gigas) elastin recovered from skin by-products were evaluated. The molecular weight of isolated elastin was ~40 kDa with an isoelectric point (pI) between 9 and 10. Aspartic, glutamic, arginine, proline, glycine, and lysine amino acids were the most abundant in squid elastin, whereas the hydroxyproline absence, ~0.7% cysteine content, and the calculated 0.35 isoleucine/leucine ratio were used as purity index. Total and reactive sulfhydryl contents were similar (247.0 ± 5.1 vs 242.0 ± 7.5 μmol mg^?1 of protein, P ≥ 0.05) in purified squid elastin but surprisingly higher than previously reported in other elastins. On the other hand, the secondary structures of squid elastin analyzed by Fourier transform infrared spectroscopy (FTIR) were ~45% β-sheets, ~15% α-helices, ~10% β-turns, and ~30% undefined structures. In addition, squid elastin experienced glass transition at 82.01 ± 0.01ºC, denaturation temperature at 110.45 ± 0.64ºC, and aggregation at 197.5 ± 0.23ºC. In conclusion, the prevalence of charged amino acids and pI of squid elastin can facilitate its solubilization in hydrophilic systems, whereas the secondary structure profile and thermostability are desirable features in proteins used for biopolymer designs such as food biofilms or barrier systems.     

我国玻璃钢渔船发展历程及建造工艺技术

介绍了我国大陆及台湾玻璃钢渔船的发展历程及台湾玻璃钢渔船迅速发展所采取的措施,概要介绍我国玻璃钢渔船相关技术法规建设及真空树脂导入成型工艺技术的应用情况及存在的问题,探讨了今后的研究方向。     

鱿鱼内脏的营养及其开发利用

按照国标方法,对鱿鱼内脏的营养成分进行检测。结果表明,鱿鱼内脏营养丰富,每100 g鱿鱼内脏中含脂肪21.15 g,蛋白质21.24 g,钙51.46 mg,铁609.07μg和磷95.88μg。此外,鱿鱼内脏消化液中还含有18种氨基酸(包括全部人体必需氨基酸),鱿鱼内脏油脂脂肪酸中含有10.58%的EPA和15.23%的DHA,非常值得研究开发与利用。     

基于SESAM的游钓船动力响应研究

由于游钓船没有明确的设计规范,为了确保游钓船的作业安全,采用SESAM系统的PatranPre模块对游钓船进行水动力建模,并在HydroD模块中进行了运动与波浪载荷响应计算,对其水动力特性进行分析。     

Preparation and Characterization of Protein Hydrolysates From Little Loligo Squid (Uroteuthis chinensis)

Research on the little loligo squid (Uroteuthis chinensis) protein hydrolyzed by papain and Flavourzyme and characterization of hydrolysates was carried out in this article. The optimum hydrolysis conditions of papain were obtained by orthogonal experiments, and the influence factors on the degree of hydrolysis such as enzyme/substrate ratio, hydrolysis time, pH, and temperature were investigated. The effect of Flavourzyme on the degree of hydrolysis was also studied. The characteristics of freeze-dried hydrolysates such as yield, moisture, nitrogen recovery, molecular mass distribution, and amino acid composition were determined. The results showed that papain and Flavourzyme could hydrolyze the little loligo squid protein efficiently, and the degree of hydrolysis was up to 25.82% under the optimum hydrolysis conditions. The average molecular mass of hydrolysates obtained with papain and Flavourzyme was 1,246 Da, and the low molecular mass peptides were the main fraction of hydrolysates. The yield, moisture, and nitrogen recovery of freeze-dried hydrolysates was 19.8, 4.4, and 74.2%, respectively. Compared with suggested patterns of amino acid requirements by the Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO), the hydrolysates of the little loligo squid had high nutritional value, and was a potential nutritious supplement used in various food products.     

玻璃钢渔船舭龙骨连接形式的研究

在对玻璃钢渔船舭龙骨连接形式调查研究的基础上，根据舭龙骨在水中所起到的阻尼作用，计算渔船舭龙骨板所爱的应力；并根据４种玻璃钢骨架的剥离试验数据，计算出玻璃钢渔船舭龙骨的连接强度。将计算结果与试验结果相比，选出了适合不同玻璃钢渔船的舭龙骨连接形式。     

不同处理条件下柔鱼胴体特性的变化

以北太平洋的柔鱼为原料，研究柔鱼的胴体在2℃、50℃和100℃的处理条件下，重量、水分含量及总氮量的变化。通过研究发现，去皮柔鱼胴体在2℃冷水中漂洗时，水分含量的变化是引起重量变化的主要原因，而在漂洗过程中总氮量变化不明显；带皮柔鱼胴体在50℃热水中漂洗时，漂洗水量的增加比时间的延长更有利于防止营养成分的损失；100℃漂烫时，为防止脱水及营养成分的流失，应控制在4分钟内完成。     

不同工艺方法对鱿鱼热风干燥效果的影响

采用热风干燥技术对鱿鱼胴体进行了2组不同工艺方法的试验研究,对2种试验结果进行了对比分析。结果表明,不同干燥工艺方法对鱿鱼干燥效果产生显著影响。采用第2组试验方案进行干燥,可以明显改善干燥中存在的干燥速度不一致、干燥不均匀问题;与第1组试验方案相比缩短干燥时间约2 h,制品的质量也明显提高。