易护理型Tencel(R):组织设计和染整加工的最佳实践

易护理性能已成为对织物基本的要求。对于 Tencel纤维 ,在织物组织结构设计时将易护理性能考虑进去 ,合理的组织设计 ,并通过随后的染整加工 ,诸如湿处理和树脂整理 ,可提升Tencel的性能 ,并超越棉和其他纤维素纤维。具有优良易护理性能的 Tencel,其组织设计和染整加工的基本要求如下 :平衡的及松式组织结构 ;湿处理使织物蓬松并定形 ;树脂整理则促进织物变形恢复性能。本文阐述容易起皱织物的特点 ,以及 Tencel在织物组织设计和染整加工中获得易护理性能的有效方法。1　织物结构一块无皱织物 ,其纱线在织物平面上呈有规则而又平行的排列 …     

免烫Tencel~:织物结构和整理中的理想应用

在当今的纺织品中免烫是最基本的要求 ,但要取得好的性能并不容易。对于Tencel来说 ,最好的处理方法是从一开始就把免烫概念构思到织物中去 ,特殊的Tencel织物结构、湿处理和整理工艺有助于提高Tencel的免烫性能 ,使其免烫性能很容易优于棉和其他纤维素织物。Tencel良好的免烫性能的基本要求是 :平衡稀薄的织物组织结构 ;用湿处理来提高其蓬松度 ,并给织物定型 ;用化学整理来改善回弹性。仔细地挑选符合要求的机织物结构并且通过湿处理和化学整理 ,出现折痕的可能性就大大降低。本文讨论了折皱织物一些特征 ,并通过改变织物结构和化学整理…     

Tencel/棉高支高密织物前处理工艺

根据Tencel纤维及Tencel/棉高支高密织物的性能特点,阐述了Tencel/棉高支高密织物的前处理加工艺, 并指出了加工注意事项.     

TENCEL纤维新产品

Acordis公司新推出多只Tencel纤维新产品，包括Natural Stretch等。Tencel纤维在湿态会膨化，利用特殊织物结构，再加上特种染整技术，织物不含弹性纤维或加弹涤纶，也有适度弹性。纯Tencel织物可达到20％弹性伸长。在针织产品方面，Acordis公司新推出经原纤化处理的桃皮绒品种，这种新品可赋予服装无与伦比的柔软度和舒适性。这种超等手感和外观通过初步匹料加工，然后经传统成衣整理而获得。     

吸湿快干功能性纺织产品的开发

提出了从纤维的制备、织物组织结构的设计和对织物后整理加工等方面来开发吸湿快干功能性纺织产品。根据毛细吸水原理，可将纤维纺成超细纤维、制成并形丝或中空丝等方法；因吸湿快干功能性产品一般选用涤纶或涤棉等为原材料，考虑将亲水性纤维包覆涤纶丝，或将织物表面织造成有明显凹凸感来提高其吸湿性和透气性；对织物后整理加工，可采用亲水性整理剂接枝共聚或施加于织物上等方法来提高吸湿性，最终使产品获得吸湿快干性能。     

Richcel纤维的性能及其产品

将经过5％NaOH溶液处理的Richcel（丽赛）、Viscose、Modal、Lyocell、Tencel—G、Tencel—A100纤维与处理前的这些纤维试样进行了对比测试，包括干湿态拉伸性能、溶胀性能和形态结构测试。由于Richcel纤维的聚合度和结晶度较高，使其对碱的稳定性较高，这是该纤维最突出的性能。Richcel纤维经碱处理后强度损失小、溶胀率较小、形态变形也很小。将其与棉进行不同比例的混纺，然后对混纺织物进行适当的丝光整理，可改善织物手感与光泽，减少收缩，提高织物尺寸稳定性和褶皱稳定性。此外，Richcel纤维未经碱处理时，其干湿态断裂强度和初始模量均较高。文中还对Richcel纤维织物的染整工艺和应用领域作了简要介绍。     

免烫Tencel(R):织物结构和整理中的理想应用

在当今的纺织品中免烫是最基本的要求,但要取得好的性能并不容易.对于Tencel来说,最好的处理方法是从一开始就把免烫概念构思到织物中去,特殊的Tencel织物结构、湿处理和整理工艺有助于提高Tencel的免烫性能,使其免烫性能很容易优于棉和其他纤维素织物.     

Tencel织物的抗皱免烫整理

选用自制的、以柠檬酸为主要成分的、多元羧酸型树脂整理剂 ,采用正交实验的方法 ,寻找对Tencel纤维织物进行树脂整理的最佳工艺 ,并和传统的DMDHEU交联型树脂整理剂对Tencel纤维织物的整理工艺比较。同时 ,对处理后织物的物理指标进行测试 ,结果表明对Tencel织物用自制树脂整理剂进行整理 ,可以获得很好的免烫整理效果 ,是甲醛型树脂整理剂的良好替代品。     

Tencel织物的染整实践

针对Tencel织物的原纤化特性，分析了其前处理、染色和整理加工特点及工艺条件，采用退浆、漂白冷轧堆一步法，然后用双活性基活性染料染色，再进行柔软处理，避免了织物强力损伤，各项服用性能较好。     

染整生产疑难问题解答

问一：我厂拟加工一批Tencel纤维织物及Tencel/粘织物,请问采用何种工艺较好？前处理使用何种酶较为理想？     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.