涤纶仿真丝绉类织物分散染料直接喷墨印花

采用三段式升温法对涤纶仿真丝织物进行起皱加工,再于常温进行碱减量加工;之后,采用专用复合糊料EW 50配以硫酸铵和防染盐S,对织物进行上浆处理,轧余率控制在80%~90%,100 ℃烘干3 min,随后进行喷墨印花;印花后,使用热转移印花以热轧方式固色。印制产品反面表观得色量达到正面的75%以上,印花清晰度超过80%,染色牢度高,符合后续加工及服用要求。     

服装印花企业实现数码喷墨印花生产解决方案

<正>我国是服装生产大国,其中针织服装占服装总产量的55%。我国也是世界服装印花最大国,服装印花主要指针织服装的印花,在针织服装产量中印花针织服装约占50%左右。中商产业研究院数据显示:2014年全年生产针织服装144.14亿件,同比增长2.88%,主要集中在广东、福建、浙江、山东、江苏五省,产量占比超过80%,广东省占全国总产量的25%,以绝对优势列居全国榜首。服装印花主要是为针织T恤进行印花加工,     

涂料色浆在织物印花中的应用

涂料印花是一种历史悠久的纺织品上色加工方法。早在几千年前,古人就通过使用天然矿物质颜料,如赭石、朱砂、铬黄等粉末混入植物或动物的蛋白质、干性油等天然高分子粘合剂,来制作涂料印花浆。随着科技的发展,印花涂料由原来的无机、天然的原料发展到现在使用有机、合成的原料来制备。其使用范围也越来越广,如今印花涂料已大量地应用于纺织品、皮革、内外墙、地砖、装饰纸等的着色。经过长年的发展,涂料印花已在全世界印染行业中占有重要地位,据资料显示,上世纪90年代,世界上大约有50%左右产量的印花织物是采用涂料印花工艺印制的,尤其是美国,涂料印花达到了80%左右;西欧地区也占60%;日本比例较低,约为10%～15%;我国的涂料印花产品也由原20%逐渐上升到了35%,被广泛应用于纯棉织物、合成纤维及其混纺织物等产品上。涂料印花是涤棉混纺织物印花中较有发展前途的一种印花工艺,国内外涤棉混纺织物中约有70%左右的产品采用涂料印花。     

数码喷墨印花实现大生产解决方案分析

正我国是服装生产大国,也是世界服装印花加工生产最大国,服装印花主要指针织服装的裁片印花及成衣印花。针织服装约占服装总产量中的55%,其中的60-70%需要印花。中商产业研究院数据显示:2014年全年生产针织服装144.14亿件,同比增长2.88%,主要集中在广东、福建、浙江、山东、江苏五省,产量占比超过80%,广东省占全国总产量的25%,以绝对优势列居全国榜首。广东省是我     

纺织直喷涂料印花

<正>在前不久闭幕的2014年FESPA中国数码印刷展及中国国际网印及数字化印刷展上,数码直喷涂料印花无疑是一个最大的亮点,也是众多客户关注的焦点。说起涂料印花,业内人士肯定都不陌生。涂料印花是将涂料粘在纤维表面来获得所需图案的印花工艺,也叫颜料印花。涂料印花在全世界印染行业中占有重要地位,据资料显示,20世纪90年代,世界上大约有50%左右产量的印花织物是采用涂料印花工艺印制的,尤其是美国涂料印花达到了80%左右;西欧地区也占60%;日本比例较低,约为10%~15%;我国的涂料印花产品也由原20%逐渐上升到了35%,广泛应用于纯棉织     

经编泳衣面料的数码印花工艺实践

采用数码印花工艺对锦氨经编泳衣面料进行印花,详细分析了来样处理、打底上浆、数码打印、汽蒸、水洗和烘干等各个印花工序的工艺,并对加工后产品的测试指标与传统圆网印花进行了对比。结果表明,数码印花产品参数均达到传统印花指标,且缩水率减少、手感较好;同时,数码印花工艺流程大大缩短,能够实现快速反应,低污染、低噪声,是一种绿色环保印花工艺。     

涂料数码印花生产有哪些要点?

<正>纺织品数码印花市场分析我国是纺织大国,纺织品产量占到全球产量的一半以上,中国已经成为世界纺织工业重要的加工中心。2014年我国印染布的产量约在536亿米,其中印花布占印染布总量的约25%,约135亿米。传统印花是高污染、高能耗的产业,随着国内印染厂环保压力越来越大,迫使一些印染厂进行项目升级,采用更环保、更节能的数码印花生产方式,从而带来数码印花的高速增长。国内纺织品数码印花起步晚,数码印花占印花     

低温无甲醛涂料印花粘合剂FS-465E的合成及应用

采用反应性阴离子乳化剂和特殊交联单体,以种子乳液聚合法合成了低温无甲醛涂料印花粘合剂FS-465E,讨论了交联单体用量比例对乳液物化性质的影响,并进行涂料印花试验。结果表明,合成粘合剂在用量20%、80℃烘干、100℃焙烘3 min条件下,印花织物的摩擦色牢度、皂洗色牢度、手感、易去污性能均较好。     

实用的涂料印花色彩ERP管理系统

<正>印花是图案设计艺术与产品实用性相结合的一种装饰手段,对提高产品的档次和附加值起到重要作用。纺织品直接印花分为染料印花和涂料印花两种工艺,由于涂料印花具有不受织物纤维品种限制、色谱齐全、色彩鲜艳、颜色牢固、花纹精细、工艺流程短、印花后只需焙烘固化等优点,随着手感和色牢度的不断改善,节能、减排和环保的严格要求等因素,涂料印花已成为织物印花主要工艺之一。据统计,目前全球有50%以上的织物采用涂料印花工艺印制,尤其是美国和澳大利亚涂料印花比例可达80%,西欧约占60%~65%,非洲和中东地区约占50%,日本约占25%,中国约占25%~35%。印花图案由色彩、造型和构图三要素组成,其     

静电植绒与热转印复合印花

<正>印花织物以其五彩缤纷、娇艳夺目的外观,美化了人民的生活,深受广大消费者的喜爱。如何使印花织物上不仅产生美丽的图案花纹,而且使图案产生各种特殊的艺术效果,在人们的视觉上形成一种真切而醒目的感觉,既可增加织物的附加值,又可使织物具有装饰性和审美情趣。特种印花是指用一些特殊的印花方法来印制特殊效果的花纹,如烂花印花、发泡印花和静电植绒印花等。除了采用特殊染化料对织物进行特种印花以增强纺织品的艺术效果之外,当前还流行各种复合式加工制成的印花纺织品,即利用不同的印花工艺或技术的复合对纺织     

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.     

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.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.