共查询到20条相似文献,搜索用时 171 毫秒
1.
2.
3.
通过考察几种增塑剂用于预涂饰装饰纸浸渍树脂的使用效果,探索聚丙烯酸酯作为氨基浸渍树脂增塑剂的可能性.研究增塑剂对浸渍树脂适用期的影响及对预涂饰装饰纸预固化度、柔韧性和耐潮性的影响.结果表明:聚丙烯酸酯能促进和参与氨基树脂的交联反应,提高预涂饰装饰纸的各种性能.当增塑剂的用量达到树脂量的50%以上时,即使不加固化剂,浸渍纸预固化度也可达到70%以上而满足工艺要求;当增塑剂为树脂量的40%~50%时,纸张的柔韧性明显提高,其弯曲半径达到3mm;当氨基树脂中加入的增塑剂量与树脂量相同时,浸渍纸吸湿率可降低30%左右,耐潮性明显增强.增塑剂也会缩短浸渍树脂的适用期,当增塑剂为树脂量的30%~50%时,适用期最短,加入抑制剂后方可满足生产工艺要求的适用期. 相似文献
4.
DAP树脂浸渍纸装饰板研究 总被引:2,自引:0,他引:2
介绍了DAP树脂浸渍纸装饰板的研究背景及其性能、应用.分九组对样品进行了浸渍、干燥、热压工艺实验,并对装饰板进行了树脂含量、预固化度、抗拉强度、吸水膨胀率测定.得出基本工艺为:除水剂3%,浸胶量140%,胶纸90℃下的烘干时间为47min. 相似文献
5.
6.
介绍低压短周期三聚氰胺浸渍纸饰面中密度纤维板的生产工艺控制,讨论压贴时的无压时间及三聚氰胺浸渍纸挥发分、预固化度和中密度纤维板基材质量技术指标波动对其生产过程与产品质量的影响;介绍生产中常见的产品质量缺陷并分析其产生原因。 相似文献
7.
低压短周期三聚氰胺浸渍纸饰面中密度纤维板生产工艺探讨 总被引:1,自引:0,他引:1
介绍低压短周期三聚氰胺浸渍纸饰面中密度纤雏扳的生产工艺控制。讨论压站时的无压时间度三聚氰胺浸渍纸挥发分、预固化度和中密度纤维板基材质量技术指标波动对其生产过程与产品质量的影响;介绍生产中常见的产品质量缺陷并分析其产生原因。 相似文献
8.
介绍了浸渍纸的浸胶量、挥发物含量、流展、预固化度等主要性能指标的概念及其检测方法;探讨了这些性能指标对强化木地板压贴质量的影响,并提出了适合强化木地板压贴的浸渍纸的主要性能指标范围,以及浸渍纸性能指标相对超范围时的压贴工艺调整方向。 相似文献
9.
10.
浸渍纸主要性能指标对强化木地板压贴质量的影响 总被引:1,自引:0,他引:1
介绍了浸溃纸的浸胶量、挥发物含量、流展、预固化度等主要性能指标的概念及其检测方法;探讨了这些性能指标对强化木地板压贴质量的影响,并提出了适合强化木地板压贴的浸渍纸的主要性能指标范围,以及浸渍纸性能指标相对超范围时的压贴工艺调整方向。 相似文献
11.
12.
胡萝卜片中富集植物乳杆菌的工艺优化 总被引:1,自引:0,他引:1
为将植物乳杆菌富集到胡萝卜中以制备含益生菌的果蔬功能食品,本研究首先通过单因素和正交试验优化植物乳杆菌以真空浸渍和超声浸渍的方式富集到胡萝卜片中的工艺参数,然后以常压浸渍为对照比较3种浸渍方式下胡萝卜片中富集的活菌数,以期获得较优的胡萝卜植物乳杆菌富集方式。结果表明,真空浸渍较优工艺参数为真空浸渍温度35℃、真空浸渍时间15 min、复压浸渍时间20 min;超声浸渍较优工艺参数为超声浸渍温度30℃、超声浸渍功率125 W、超声浸渍时间12 min。比较真空浸渍、超声浸渍和常压浸渍3种方式下胡萝卜中活菌数可知,真空浸渍组活菌数最多,达到10~(10) CFU/g以上;扫描电子显微镜结果显示,在真空和超声浸渍的胡萝卜组织中均观察到杆状菌体,而在常压浸渍样品的组织内部未发现菌体。3种浸渍方式下胡萝卜组织表面均有大量菌体。本研究获得了较优的胡萝卜中富集植物乳杆菌工艺参数,为乳酸菌或其他菌通过真空浸渍富集到果蔬组织中提供实验依据,也为含益生菌功能食品开发提供新思路。 相似文献
13.
目的探究真空浸渍处理时,浸渍真空度和处理时间对草鱼片品质的影响,优化草鱼片调理工艺参数。方法采用真空浸渍法加工调理草鱼片,设计了响应面试验,研究浸渍真空度、处理时间和食盐添加量对草鱼片感官评分、NaCl含量和磷含量的影响,并以感官评分为指标优化了草鱼片调理工艺参数。结果浸渍真空度和处理时间对草鱼片色度、增重率、NaCl含量、感官评分均有显著影响,而浸渍真空度还对鱼片持水性有显著影响(P0.05)。随着浸渍真空度升高、处理时间延长,调理草鱼片的增重率、持水性和NaCl含量逐渐增加,而调理草鱼片白度下降。浸渍加工草鱼片的适宜调理工艺参数为浸渍真空度80 kPa、食盐添加量1%、处理时间6 h。在该条件下,调理草鱼片的感官评分最高。结论使用真空浸渍处理可获得品质优良的调理草鱼片,且所得调理草鱼片的NaCl、磷含量符合GB2760-2014《食品安全国家标准食品添加剂使用标准》的相关要求,可应用于实际生产。 相似文献
14.
A method to decrease pH value in pepper slices employing vacuum was studied. The effects of relaxation time (10, 15 and 30 min), vacuum level (200 and 400 mbar) and vacuum application period (2 and 5 min) were evaluated. Results showed that vacuum impregnation (VI) with lactic acid solution increased the acidification degree to a greater extent than processing carried out at atmospheric pressure. In particular, samples treated at 400 and 200 mbar and submitted to a relaxation period of 30 min, showed a reduction in pH ratio (RpH) from 0.929 to 0.894. Otherwise, samples submitted to conventional dipping at atmospheric pressure showed a RpH of 0.968. Vacuum level was found to be the most important variable influencing the variations in total mass and pH. Vacuum impregnation led to an increase in diffusion rate of hydrogen ions into the vegetable tissue due to the increase in contact area between acid solution and cells. Moreover, a direct correlation between pH reduction on the one hand, and vacuum application period and relaxation time on the other, was observed. Results proved that vacuum impregnation process is a useful technique to improve acidification treatments of vegetables. 相似文献
15.
16.
Ashwini N. Bellary 《Critical reviews in food science and nutrition》2016,56(7):1126-1145
The development and consumption of functional food, or foods that promote health not merely basic nutrition, is on rise. In recent years, industrial and consumer interests have focused on developing foods supplemented with bioactive constituents that provide greater physiological benefits. The direct addition of these components to liquid or fabricated solid foods has led to a wide range of new products appearing on the market. Osmotic dehydration, an operation in which food stuff is soaked in solution of low water activity, has been reported as a suitable technology for formulating new products because of the twofold effect that it has on food where it partially removes water and impregnates the food pieces (solid food matrix) with solutes from the osmotic solution. The article focuses on the impregnation of bioactive constituents having added advantage to human health such as antioxidants, minerals, vitamins, and probiotics. The infusion of enzymes and aroma also has been discussed. Application of ultrasound, vacuum, high pressure, and/or atmospheric impregnation techniques appears to be the feasible technologies for impregnation of solid food matrix for the incorporation of bioactive ingredients. 相似文献
17.
18.
19.