PET沉析纤维及其复合纸机械性能的研究

采用扫描电子显微镜、纤维质量分析仪、比表面积分析仪和X射线衍射仪(XRD)等检测仪器,对自制PET沉析纤维和市售PET浆粕进行表面形貌、比表面积、结晶性能及成纸性能研究。实验结果表明,与市售PET浆粕相比,自制PET沉析纤维呈飘带状,纤维形态柔顺,质轻且较薄,比表面积较大,达6.311 m2/g;纤维结晶度为36.10%,纤维悬浮液分散度达97%,有利于提高成纸匀度和强度;相比于市售PET浆粕和PET短切纤维抄造的纸张,自制PET沉析纤维和PET短切纤维成纸的抗张指数、撕裂指数和伸长率分别提高了6.3%、11.2%、38.8%。     

浆液浓度对其制备PET沉析纤维形态及纸张性能的影响

采用光学显微镜、扫描电子显微镜、比表面积仪等检测手段,对5种不同PET(聚对苯二甲酸乙二醇酯)浆液浓度制备的PET沉析纤维进行表观形貌、比表面积大小及与PET短切纤维配抄的纸张性能的研究。结果表明,PET沉析纤维呈飘带状,尺寸细小,纤维原纤化程度大;随着浆液浓度的增大,自制PET沉析纤维"树干"结构明显,在表面分裂出细小的微纤维量减少,形成近似棒状的纤维束;PET沉析纤维的比表面积随着浆液浓度的增大而减小;同时PET沉析纤维与PET短切纤维以5∶5比例配抄纸张的抗张指数、撕裂指数和耐破指数随着浆液浓度的增大呈上升趋势。     

PBO沉析浆粕抄造性能的研究

本文研究了PBO(聚对苯撑苯并二(啞)唑)沉析浆粕的抄造性能,讨论了PBO沉析浆粕与短切纤维、原纤化浆粕的配抄性能.实验结果表明,PBO沉析浆粕有着良好的分散性能;沉析浆粕与短切纤维、原纤化浆粕有着良好的配抄性能,当沉析浆粕原纤化浆粕短切纤维=433时,PBO纸页裂断长可达1.21km,撕裂指数3.13mN·m2/g,耐破指数3.19kPa·m2/g.     

对位芳纶纸性能研究

针对对位芳纶纤维(PPTA)的抄造性能,研究了浆粕纤维与短切纤维的纤维形态、纤维配比以及抄造方式对成纸性能的影响,并添加间位芳纶沉析纤维与PPTA配抄来探讨对位芳纶纸的性能。实验结果表明,采用层合法成形,PPTA浆粕纤维与短切纤维质量比为7∶3时,成纸性能达最佳值,并且添加沉析纤维可以明显增强对位芳纶纸的机械性能。     

沉析纤维尺寸效应对PET纸结构与性能的影响

本研究对自制聚对苯二甲酸乙二醇酯(PET)沉析纤维进行筛分处理，并与PET短切纤维混抄成纸，探讨了沉析纤维的尺寸效应对PET纸结构、机械及电气性能的影响。结果表明，筛分目数为100、含量50%的PET沉析纤维成纸性能最好，PET纸匀度指数达94，抗张指数56.2 N·m/g，撕裂指数42.9 mN·m~2/g，层间结合强度79.4 N·m/g，耐压强度9.51 kV/mm。     

热压对间位芳纶纸表面形态、结构和物理性能的影响研究

实验中将芳纶短切纤维和沉析纤维(浆粕)按照一定比例混抄、热压,系统地研究了热压对间位芳纶纸的纤维形态、物理结构、表面性能及某些物理性能的影响。结果表明:热压对纸张的性能影响很大,热压后纸张的表面变得平整光滑,略为半透明状,内部结构更加紧密。同时,芳纶纸的紧度、抗张强度和伸长率随热压温度的升高而增大,与未压纸相比,热压温度达到130℃时,纸张紧度达到3.92倍,抗张强度和伸长率也分别提高了4.65倍和7.23倍,继续提高热压温度,各性能指标的增长速率都趋于缓和。撕裂强度则是随热压温度的升高先增大后减小,热压温度达到130℃时,撕裂强度提高2.54倍,然后随温度的升高而降低,并最终趋于稳定值。     

间位芳纶纤维悬浮液的屈服特性及其与成纸匀度关系的研究

为探究间位芳纶纤维悬浮液的絮凝特性,本研究从流变学角度出发,分别研究了单一间位芳纶短切纤维和间位芳纶沉析纤维悬浮液及两者共混悬浮液的絮凝浓度、剪切屈服应力和压缩屈服应力,同时通过湿法成形工艺探索间位芳纶纤维悬浮液的屈服流变特性与成纸匀度间的构效关系。结果表明,不同纤维配比间位芳纶纤维悬浮液的凝结点在0.37~0.68 g/L之间,悬浮液的压缩屈服应力和剪切屈服应力与纤维浓度间分别呈线性和指数函数关系;除100%短切纤维悬浮液外,在同一浓度下,间位芳纶纤维悬浮液的压缩屈服应力和剪切屈服应力均随着沉析纤维比例的增大而减小;间位芳纶纤维悬浮液Froude数随着浓度的增大而减小,对特定配比的间位芳纶纤维悬浮液,间位芳纶纸的匀度指数随着悬浮液Froude数的增大而增大。     

对位芳纶纳米纤维用量对对位芳纶纸结构及性能的影响

本研究以原位聚合法制备的对位芳纶纳米纤维及市售对位芳纶沉析纤维为黏结纤维,分别与对位芳纶短切纤维混合,通过湿法抄造制备对位芳纶纸（纳米纸和沉析纸）。详细研究了2种不同原料及其用量对纸张结构及性能的影响规律,并对作用机理进行了探讨。结果表明,采用对位芳纶纳米纤维制备的纳米纸在纸张匀度、机械强度、电气绝缘强度等方面均优于对位芳纶沉析纤维制备的沉析纸。黏结纤维含量均为40%时,纳米纸抗张指数比沉析纸提高了44%,撕裂指数提高了57%,电击穿强度提高了80%。这种差异主要来源于对位芳纶纳米纤维具有更高的表面活性,以及由此产生良好的可加工性及二次组装性能。     

对位芳纶纤维纸的增强工艺

对位芳纶纤维具有的刚性分子链结构以及表面化学惰性导致其力学机械性能较差。研究发现:芳纶浆粕的打浆能改善芳纶纸的成纸性能,间位芳纶沉析纤维本身具有较高的机械强度和较好的电绝缘性能,添加间位芳纶沉析纤维作为粘结纤维可有效改善对位芳纶纤维纸的抄造性能,当沉析纤维含量为30%左右时,纸张经过热压机高温高压作用,两种纤维更易熔粘,使纸张产生较高的物理性能和电气性能。     

PCB用对位芳纶纤维原纸的制备工艺研究

探讨了对位芳纶短切纤维的长度配比、芳纶浆粕用量、芳纶浆粕打浆度对芳纶原纸物理性能的影响。研究显示,芳纶原纸的物理性能与对位芳纶短切纤维的长度配比、芳纶浆粕用量及浆粕打浆度有密切关系。全芳纶原纸的最佳抄造工艺为:芳纶浆粕的打浆度为25.0 SR,用量为80%,长度为3mm和6mm的对位芳纶短切纤维的用量分别为4%、16%。原纸定量75g/m2,紧度0.27g/m3,抗张指数为13.6N·m/g,撕裂指数为24.9m N·m2/g,伸长率为2.82%。     

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.