气体浓度控制仪的制作及使用

本文阐述了氧气、二氧化碳气浓度控制仪的原理、制作、调试和使用方法.其控制范围为:O_21～99%,CO_23～99%,N_2作为载体占其余部分.     

金黄甘薯脯和甘薯虾片等加工技术的研究

总结了金黄甘薯脯、甘薯虾片和油制低脂甘薯片的加工技术研究结果.金黄甘薯脯必须在制作的全过程中抑制酶促褐色和非酶褐变,用筛选出的最佳护色液,配合其它措施,采用3次糖煮工艺,方能得到金黄透明,又具适度咬劲的制品.甘薯虾片是以70%～100%的甘薯精白淀粉为主料加工,按筛选出的最佳配方制成含水量10%的坯片,在190℃油温浸炸20S,可得膨化度大,酥脆香鲜的成品.油制低脂甘薯片是以鲜甘薯片为原料,经防褐护色、上蛋衣、涂油膜,改传统的油炸熟制方法为微波加热熟制法而得到的色香味俱佳的产品.     

DEVELOPMENT AND TEST ON ROLLING CONE ENVELOPING HOURGLASS WORM PAIR

The rolling cone enveloping hourglass worm pair has been successfully developed, in which there is almost only rolling friction between the meshing tooth surfaces, and both the worm and wormwheel have hard surfaces. Such a new type of hourglass worm pair is particularly-favorable for power transmission. This paper presents the design. manufacting and testing of this worm pair.