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海苔片熱壓粘合工藝參數(shù)試驗優(yōu)化
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蘇北科技專項富民強縣項目(SZ-LYG202023)


Optimization and Experiment on Process Parameters of Hot Pressing Bonding of Seaweed Sheet
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    摘要:

    針對現(xiàn)有夾心海苔生產(chǎn)采用單張海苔片逐張加工導(dǎo)致兩張海苔片難以準(zhǔn)確對齊、夾心料浪費嚴(yán)重、生產(chǎn)效率低等問題,提出一種采用熱壓粘合將單張海苔片粘合成帶狀海苔片的加工方法,對這種海苔片熱壓粘合工藝進(jìn)行試驗研究及參數(shù)優(yōu)化。首先研究了熱壓溫度、熱壓時間和酒精體積分?jǐn)?shù)對粘合后海苔片韌性和粘附力的影響;然后通過二次回歸正交試驗及響應(yīng)面分析,研究了各因素對評價指標(biāo)的影響規(guī)律并建立了各影響因素與評價指標(biāo)間的數(shù)學(xué)模型;最后通過對數(shù)學(xué)模型的求解,進(jìn)行了海苔片熱壓粘合工藝參數(shù)優(yōu)化,并對優(yōu)化結(jié)果進(jìn)行了試驗驗證。結(jié)果表明,熱壓溫度、熱壓時間和酒精體積分?jǐn)?shù)均對海苔片的韌性和粘附力有極顯著的影響(P<0.01),隨著熱壓溫度的升高,海苔片韌性降低,粘附力增大;增長熱壓時間,粘附力增大,但韌性呈現(xiàn)先降后升的趨勢;隨著酒精體積分?jǐn)?shù)的增加,海苔片韌性逐漸降低,粘附力先升高后降低。優(yōu)化結(jié)果表明,熱壓粘合的最佳參數(shù)組合為:熱壓溫度208.39℃、熱壓時間2.91s、酒精體積分?jǐn)?shù)61.52%,此時海苔片韌性可達(dá)8.86N·mm,粘附力為1.36N。驗證試驗顯示,試驗結(jié)果與優(yōu)化結(jié)果基本一致,說明所建參數(shù)優(yōu)化模型可靠,優(yōu)化后的參數(shù)滿足海苔片的加工要求。

    Abstract:

    Aiming at the existing sandwich seaweed production equipment uses a single piece of seaweed to process and produce one by one,there are many problems,such as too many dropped sandwich materials,and it is difficult to accurately align two pieces of seaweed,resulting in serious material waste,poor product quality,and low production efficiency,thus a processing method of bonding a single sheet of seaweed into a ribbon-shaped seaweed sheet by hot pressing bonding was pioneered,and the experimental research and parameter optimization of the hot pressing bonding process of this seaweed sheet was carried out. Firstly,the effects of hot pressing temperature,hot pressing time and alcohol concentration on the toughness and adhesion of the bonded seaweed sheet were studied by single factor experiment. Then,through quadratic regression orthogonal test and response surface analysis,the influence law of each factor on the evaluation index was studied,and the mathematical model between each influencing factor and the evaluation index was established. Finally,through the solution of the mathematical model,the hot pressing bonding process parameters of seaweed tablets were optimized,and the optimization results were verified by experiments. The test results showed that hot pressing temperature,hot pressing time and alcohol concentration had significant effects on the toughness and adhesion of seaweed sheets (P<0.01). With the increase of hot pressing temperature,the toughness of seaweed sheets was decreased and the adhesion was increased. With the increase of hot pressing time,the adhesion was increased,but the toughness was decreased first and then increased. With the increase of alcohol concentration,the toughness of seaweed sheets was decreased gradually,and the adhesion was firstly increased and then decreased. By optimizing the experiment parameters,the optimal combination of parameters was determined:hot pressing temperature was 208.39℃,hot pressing time was 2.91s,alcohol concentration was 61.52%,at this time,the toughness of seaweed sheet was 8.86N·mm,and the adhesion force was 1.36N. The validation test showed that the test results were basically consistent with the optimization results,indicating that the established parameter optimization model was reliable and the optimized parameters met the processing requirements of seaweed sheets. The research results can provide theoretical and technical support for the processing method of sandwich seaweed.

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陳坤杰,賀鑫業(yè),祁恒陽,楊浩勇,於海明.海苔片熱壓粘合工藝參數(shù)試驗優(yōu)化[J].農(nóng)業(yè)機械學(xué)報,2023,54(4):407-415. CHEN Kunjie, HE Xinye, QI Hengyang, YANG Haoyong, YU Haiming. Optimization and Experiment on Process Parameters of Hot Pressing Bonding of Seaweed Sheet[J]. Transactions of the Chinese Society for Agricultural Machinery,2023,54(4):407-415.

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  • 收稿日期:2022-07-04
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  • 在線發(fā)布日期: 2022-09-11
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