国外非织造产业用布概况

据有关专家介绍,世界非织造布年产量已达150万吨,占纺织品总产量的15％。预计2000年世界非织造布产量将达298万吨。 化学粘合非织造布、针刺非织造布与缝编非织造布为第一代非织造布。熔喷非织造布、纺粘非织造布与热轧非织造布为第二代非织造布。水刺非织造布与气粘非织造布为第三代非织造布。非织造布可分为干法、湿     

熔喷非织造布产品开发

本文提出熔喷非织造布产品开发的五点思路,即开发长丝加筋熔喷非织造布、粗旦纤维熔喷非织造布、MSM熔喷非织造布、专用树脂熔喷非织造布、一步法熔喷非织造布,以充分利用国外进口的和国内生产的熔喷非织造布生产线,生产各种市场需要的产品。     

INDA公布中国非织造布行业新报告

北美非织造布工业协会（INDA）公布了有关中国非织造布行业的新报告,这份名为“中国非织造布行业前景——2012年及未来趋势和预测”的报告评述了现在和将来中国非织造布行业的市场形势。该报告涉及的主要内容有促进中国非织造布业务未来发展的动力、一次性和耐用非织造布产品的前景、主要非织造布市场的销售额和销售量、2011年的非织造布消费量和技术发展。     

全国跨世纪非织造布发展战略研讨会纪要

全国跨世纪非织造布发展战略研讨会于2000年3月15～17日在福建厦门召开,国家纺织工业局规划司会同纺织工业非织造布技术开发中心(纺织工业非织造布生产力促进中心)、中国纺织工程学会非织造布专委会、中国非织造布/产业用纺织品行业协会共同举办了这次会议。国家纺织局规划司的李金宝副司长、中国非织造布和产业用纺织品协会的徐朴名誉会长、纺织工业非织造布技术开发中心的孙天柱主任、纺织工程学会非织造布专委会的向阳秘书长出席了会议,厦门市科委陈子强副主任、厦门市经委行业管理办刘秀銮处长也应邀出席了会议。来自全国非织造布生产企…     

熔喷法非织造布的应用与发展趋势

介绍了熔喷非织造布工艺原理、工艺流程以及熔喷非织造布的现状和熔喷非织造布的发展趋势,指出熔喷非织造布在作为过滤材料中的优势以及熔喷非织造布在过滤材料应用中的前景。     

功能性复合非织造布

功能性非织造布产品可通过功能性纤维原料的混合使用、功能性非织造布与普通非织造布的复合以及普通非织造布的功能性后整理等方法得到。功能性复合非织造布用的纤维原料一般包括阻燃、抗菌、抗静电或导电、高吸水、可降解及差别化纤维等 ;其他原料还有功能性整理剂 ,用其对纤维或非织造布进行处理将赋予产品特殊的功能。     

美国非织造布市场规模预测

2007年全球非织造布前10大制造厂中有7家来自美国,充分显示美国在非织造布市场的重要性,美国在非织造布生产设备、工艺技术、产品品质等方面都处于领先地位。通过分析美国非织造布的市场规模,就可以看到未来全球非织造布行业的发展前景。     

非织造布用短纤生产技术的发展

据统计,2008年全球非织造材料产量为670万t,其中非织造布为600万t,其余则为诸如填充纤维、绝缘材料以及土木工程增强纤维材料等非织造材料.在非织造布中,梳理型非织造布产量为240万t,约占非织造布总产量的42%,而湿法非织造布产量则为23万t.     

非织造布市场动向和高功能高附加值化

非织造布产业面临再发展时期。从世界来看，非织造布企业的整合正在进行，迄今非织造布生产较少的国家也在发展非织造布产业，非织造布的生产走向全球化。日本2006年非织造布产量达到历史最高水平，2007年前期发展坚挺。当前正在开发新的非织造布制造方法，出现了一些实用的机械。非织造布向高功能及高附加值化进展，功能性材料的地位提高。     

纺熔纤维创新及其在一次性卫生用品中的应用

一次性卫生用品市场的需求驱动着非织造布材料创新,如超薄、舒适、贴身、天然、环保等,非织造布材料创新趋势也朝着低定量、蓬松柔软、弹性、压花打孔、天然原料、印刷图案等方向发展。从生产工艺流程来看,纤维准备是几乎所有非织造布生产的第一个环节,然后是成网、加固和后整理等等。从性能的角度来看,纤维是非织造布性能的基础。从创新的角度来看,纤维是非织造布创新的源泉。总体来看,纤维是非织造布创新的起点和基础。作为非织造布中产量最大、占比最高、增速最快的品种,纺熔非织造布使用聚合物直接纺丝成网,纤维的改变能直接反映在非织造布性能的优化上,纺熔非织造布的纤维创新更高效,更灵活。     

Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition,wine colour and wine sensory properties

Background and Aims: This study investigated flavonoid composition and C₁₃-norisoprenoids (β-damascenone and β-ionone) in Shiraz grapes and wines, their relationships and links to wine sensory properties. Methods and Results: Differences in the grape berry flavonoid profile were created by exposing bunches to varying levels of sunlight intensity through canopy manipulation. Grapes were harvested at similar maturity and three replicate wines were made for each treatment in both vintages. Grapes produced under shaded canopy conditions had reduced anthocyanins and skin tannins, but little effect on seed tannins was observed. Pigmented polymers and tannins in wines were related to berry flavonoid composition (anthocyanins, skin and seed tannins, and their ratios). In grapes and wines, no significant effects were observed in response to canopy manipulation for two hydrolytically released C₁₃-norisoprenoids, β-damascenone and β-ionone. Relationships were established for wine flavonoid composition, wine colour density, sensory perception of the astringency-related mouth-feel attributes and a quality scale. A positive relationship between wine quality score and hydrolytically released β-damascenone in both berries and wines was found, but not for free β-damascenone or any quantified forms of β-ionone. Conclusion: Higher concentrations of anthocyanins and skin tannins in berries, coupled with a lower concentration of seed tannins were associated with higher wine quality. The ratio anthocyanins*skin tannins/seed tannins is proposed as an indicator of wine flavonoid composition, wine colour and wine quality. Excessive canopy shade was detrimental to berry and wine composition and intensified sensory detection of ‘straw’ and ‘herbaceous’ characters in the wines. Significance of the Study: This study increases the understanding of the balance and composition of flavonoid compounds and C₁₃-norisoprenoids in berries and their relationship with wine composition and wine sensory properties, but also highlights the importance of a canopy microclimate assessment.     

纺织检测技术与仪器发展的回顾及前瞻

由于数学、物理学、机械工程学、电子学，特别是微电子学、计算机网络技术和数据处理技术的发展，纺织检测理论和技术取得了长足的发展，纺织检测仪器的自动化水平、检测功能综合及复合程度都有了极大提高。随着市场经济的发展和全球经济一体化进程的推进，纺织材料品质检验工作将逐步完善实施第三方客观公证检验制度，并且将增加新的检测项目，数量逐步加大，逐步建立起以产品质量法为基准，标准和合同质量承诺相结合的质量保证体系。     

Outfitting Textiles,Fashion + Architecture: The Convergence + Interplay of Construction + Engineering for the Human Form

Links between textiles, fashion, and architecture are examined in terms of their visual aesthetics and methods of realization. Both garments and buildings touch our everyday lives and can be seen as similar types of “outfits.” Pragmatic and expressive they provide protection and shelter while also reflecting taste and identity. As ever-new textiles and technologies are emerging, these are infiltrating both the world of fashion and that of architecture. Fashion references architecture, and architecture references fashion in human scale/proportions and harmony/balance of forms, while the correct choice of textile is crucial to their realization. Fashion is traditionally seen as being ephemeral and temporal and architecture as monumental and permanent but these notions are rapidly changing. Fashion is slowing down to embrace issues of sustainability, timelessness, and longevity while architecture is speeding up to take on aspects of flexibility, mobility, and change. It is proposed that the future will move towards a convergence that includes the bespoke where new textiles and technologies enable “outfits” to be made for wearing and for living in that are intimate and individual—tailored to suit and responsive to need.     

Rapid and accurate determination of d- and l-lactate,lactose and galactose by enzymatic reactions coupled to formation of a fluorochromophore: Applications in food quality control

A fluorometric-coupled reaction for the accurate and rapid determination d- and l-lactate and lactose, galactose in foods is presented. The method was found useful for an accurate determination of these metabolites in heterogeneous, opaque and colourful foods without pretreatments. Example for the determination of lactose, galactose, d- and l-lactate in milk, and yogurts and d- and l-lactate in milk, wine and beer is provided. Unexpectedly, we found that the composition of some commercial bio-yogurts produced in Israel is not consistent with the classical definition of yogurts. Thus, this method offers rapid and accurate methodology, which should be particularly valuable in food quality control.     

Fish gelatin: properties,challenges, and prospects as an alternative to mammalian gelatins

Food and pharmaceutical industries all over the world are witnessing an increasing demand for collagen and gelatin. Mammalian gelatins (porcine and bovine), being the most popular and widely used, are subject to major constraints and skepticism among consumers due to socio-cultural and health-related concerns. Fish gelatin (especially from warm-water fish) reportedly possesses similar characteristics to porcine gelatin and may thus be considered as an alternative to mammalian gelatin for use in food products. Production and utilization of fish gelatin not only satisfies the needs of consumers, but also serves as a means to utilize some of the byproducts of the fishing industry. This review focuses on the unique features, advantages, constraints, and challenges involved in the production and utilization of fish gelatin in order to provide a comprehensive look and deeper insight on this important food ingredient, as well as prospects for its future commercial exploitation and directions for future studies.     

Beryllium in food and drinking water - a summary of available knowledge

In an overall evaluation of the situation published by IARC in 1993, beryllium and beryllium compounds are identified as carcinogens to humans. This prompted the initiation of this study on beryllium which reviews the situation up to 1998 on the aspects: properties and applications, toxicity, analytical procedures for food and drinking water, reference materials, occurrence in food and drinking water and estimates of daily dietary exposure. Special emphasis is put on analytical aspects and levels of beryllium in food and drinking water.     

我国常见家畜胴体分割及分级技术发展

牛、猪、羊为我国主要家畜品种。改革开放以来,我国牛、猪、羊胴体分割、分级技术水平有了一定的提升,关于家畜胴体分割、分级技术的发展过程及其标准的研究不断完善。本文概述了我国牛、猪、羊胴体分割、分级技术相关标准规定,阐述了常见家畜胴体分割、分级技术的发展历程,并对胴体分割、分级技术存在的问题提出意见,旨在为我国家畜屠宰企业进行牛肉、猪肉和羊肉分割、分级提供参考,促进肉质提高及分割肉的增值,推动我国畜肉产业健康、持续、稳定、快速发展。     

精梳机用梳理器材专件的技术创新与优选

通过对关键梳理器材及专件结构与性能特点的分析,阐明了国内外精梳器材及专件的创新技术方向,并概括出精梳梳理器材及专件的优选配套总体原则;指出我国现代精梳梳理器材及专件的技术水平与国际先进水平的差距正在不断缩小,部分国产精梳器材、专件的性价比优于国外同类产品.     

油炸前后核桃中蛋白质和黄酮含量的研究

研究油炸前后核桃中蛋白质和黄酮含量,建立测定蛋白质和黄酮含量的方法。油炸前后的核桃壳和核桃仁用石油醚脱至无色,依次用95%乙醇、70%乙醇提取至无色,合并提取液后测定黄酮的含量;滤渣加水进行超声提取,抽滤后测定蛋白质的含量。核桃壳油炸前后蛋白质和黄酮的含量分别为0.74%、0.86%,4.40%、3.44%,核桃仁油炸前后蛋白质和黄酮的含量分别为0.37%、1.23%、5.12%、14.28%,平均加样回收率为99.13%。油炸后核桃中蛋白质和黄酮含量较高,含量测定方法稳定、重现性较好。     

Microstructural,cooking and textural characteristics of potato (Solanum tuberosum L) tubers in relation to physicochemical and functional properties of their flours

Potato tubers from six different cultivars were freeze‐dried, ground into flour and analyzed for thermal, pasting and textural characteristics (using differential scanning calorimetry, Rapid Visco analyzer and Instron universal testing machine, respectively) to study the relationship between flour characteristics and cooked potato mealiness. The potatoes with higher sensory mealiness scores resulted in flours having lower transition and pasting temperatures, higher amylose content, setback, peak and final viscosity. The flour gels from the mealier potatoes also exhibited higher values of textural parameters such as hardness, cohesiveness, chewiness and springiness. The microstructure of the tuber parenchyma (studied using scanning electron microscopy), cooking and sensory characteristics of potatoes were found to be related to the pasting and textural characteristics of their flours. Potato cultivars with lower mealiness scores, loosely packed cell arrangement, with comparatively large‐size cells and thinner cell walls showed lower values of textural parameters for both raw and cooked potatoes. This information may prove useful for the selection of potato cultivars with desirable textural and flour‐making properties for specific end‐uses. Copyright © 2005 Society of Chemical Industry