羊绒围巾功能性整理技术的开发与应用

分析了羊绒围巾功能性整理(抗静电整理、机可洗整理、三防整理等)的原理，并对助剂和工艺路线选择、整理工艺、检测数据及结论进行了分析说明。抗静电整理的方法是加入导电纤维或抗静电助剂；机可洗的整理方法是通过防缩助剂整理，消除羊绒的定向摩擦效应，达到防毡化收缩的效果；三防整理的方法是加入三防助剂进行整理，在织物表面产生聚合物薄膜，使织物临界表面张力变小，不易被油所润湿，并兼有拒水性。     

大金防水剂在芳纶织物拒水拒油整理中的应用

作为一种高性能合成纤维,对芳纶进行拒水拒油整理,可提高芳纶的服用性能。将大金防水剂应用于芳纶织物的拒水拒油整理中,探讨各工艺因素的影响效果。结果表明,TG-5545、TG-5546、TG-5673、TG-5601能赋予芳纶超强的拒水拒油性能,复配使用性能更加优良;结合交联剂应用,整理效果的耐久性显著。     

“轧烘焙”工艺设备在纺织品功能性后整理中的应用研究

对纺织品进行功能性后整理提升及拓展其功能已成为越来越普遍的加工方法，采用化学助剂整理法便是主要途径之一。“轧烘焙”连续化工艺设备可满足如柔软整理、树脂整理、免烫防皱整理、拒水，拒污，拒油整理、易去污整理、阻燃整理、防静电整理、防紫外线整理、防腐防霉整理等化学助剂法整理工艺要求。网带式松式烘燥机亦可作为上述整理方法的“烘焙”工艺设备，并可获得理想的防缩及柔软整理效果。     

间位芳纶非织造布的拒水拒油整理初探

采用UNIDYNE TG-410C含氟化合物整理剂对间位芳纶非织造布进行拒水拒油整理,通过单因素实验分析整理剂浓度、焙烘温度及焙烘时间对整理效果的影响,并进一步通过正交试验方法得出最优工艺参数。试验结果表明,经整理后原本没有拒水拒油效果的间位芳纶非织造布拒水可达到6级,拒油可达5级。     

非对称润湿性复合墙布面料的制备及其性能

为提高拒水拒油复合墙布底层面料与面层面料的剥离强度及降低生产成本,采用喷涂技术将三防助剂施加于涤纶起绒面料表面,使面料两面具备非对称润湿性,探讨制备工艺参数对涤纶面料拒水拒油性及基布剥离牢度的影响,并分析非对称润湿性涤纶起绒面料作为复合墙布面料应用的优势.结果表明:当三防助剂质量分数8％,喷浆量70 g/m2,焙烘温度...     

织物"四防"整理工艺探讨

通过对氟系三防整理剂OleophobolC与低甲醛免烫树脂的配合应用,对梭织物的三防与免烫整理加工进行了研究,运用正交试验的方法,选择出适宜的三防免烫一步法整理工艺及条件(组分用量、pH值、焙烘温度、焙烘时间等);并在此基础上进一步研究免烫整理组合中各组分对织物三防整理效果的影响和三防助剂对免烫效果及织物强力的影响,优选出了相应的工艺组成,最终得出了兼顾各项要求的最佳工艺条件,使织物达到防水、防油、防污、防皱的“四防”整理效果,并进行了具体的生产实践和总结.     

J10用‘三防’绝缘纸板在渝通过部级鉴定

１９９９年９月１３日由重庆造纸工业研究设计院承担的部级军工重点科研项目“Ｊ１０用‘三防’绝缘纸板”在渝通过部级鉴定。该产品以１００％硫酸盐针叶木浆为原料，通过添加特种助剂，进行湿法抄造一次成形，具有独特的防霉菌、防湿热、防盐雾性能。它的研制成功填补了国内空白、属国内先进。这种纸板可直接用作军用飞机仪表垫圈，由于其“三防”特性还可用作仪表、电机、变压器等机电产品的衬垫绝缘材料，所以无论在军用还是民用方面都有广阔的应用前景。J10用‘三防’绝缘纸板在渝通过部级鉴定@唐春     

有机氟"三防"整理剂的合成研究

以丙烯酸十二氟庚酯（G-04）为主要原料,预乳化后采用种子乳液聚合法,合成了有机氟“三防”整理剂,产品经测试,防油达到6级,防水90分,与国外同类产品性能接近,但产品成本降低很多．     

汽车座椅面料防水性影响因素分析

为了系统研究汽车座椅面料的防水性,采用提花织机织制汽车座椅常用涤纶平纹织物。使用不同质量分数的三防助剂TG-5574(防水、防油、防污)处理面料,研究助剂质量分数,热老化、光老化、气候老化时间,马丁代尔磨损对面料防水性的影响,并采用水接触角、动态喷淋评分对面料防水性进行表征。结果表明:当助剂质量分数为3%时,面料的防水性能基本达到最佳;经三防助剂处理的面料防水性基本不受热老化时长的影响;光老化、气候老化会使低质量分数助剂处理面料的防水性能略有降低,对经质量分数大于3%助剂处理的面料防水性基本无影响;马丁代尔磨损导致纱线"毛化",会降低面料的防水性,但这种影响随着助剂质量分数降低而减小,摩擦15 000次时面料的防水性降幅达最大值。     

纳米三防羽绒服面料的研制

论述织物的三防机理以及三防整理剂的选择，利用正交实验设计实验方案对涤纶羽绒服面料进行了二三防整理。得到了提高羽绒服涤纶面料的拒水、拒油、防污的三防整理优化工艺条件。     

醒发条件对北方馒头品质的影响

醒发是馒头的工业化生产中的关键环节。采用一次发酵法,以馒头比容、硬度以及均匀度为指标,研究了醒发条件如醒发温度、湿度、醒发时间对北方馒头品质的影响。结果表明,当醒发时间为35min左右、醒发温度在35℃左右、醒发湿度在80％左右时馒头的品质最佳。     

Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical,powder flow,thermal and microstructural characteristics

The effects of transglutaminase (TGase) treatment of skim milk concentrates on physicochemical, powder flow, thermal, microstructural characteristics and protein profiles of skim milk powders (SMP) were investigated. Spray-dried SMP samples produced from milk concentrates were TGase-treated at enzyme concentrations of 0 (control), 0.020% (TG-20), 0.030% (TG-30) and 0.035% (TG-35). Lower particle size values were observed in TGase-treated samples. TGase treatment slightly decreased zeta potential and increased the a* value (redness) of SMPs. Up to a concentration of 0.030%, TGase treatment decreased caking characteristics and increased glass transition temperatures of samples. The TGase treatment above 0.035% significantly decreased cohesion index and compaction coefficient at different speeds. TG-35 showed free flowing flow behaviour depending on the cohesion index, whereas control, TG-20, and TG-30 showed easy flowing behaviour. SDS-PAGE analysis revealed that high molecular mass bands indicated cross-linking in TGase-treated milk powders.     

Assessment of proofing of bread dough in the microwave oven

 The effects of different proofing times in the microwave oven on the quality of microwave baked breads were investigated. The proofing height of the dough, specific volume and the firmness of the breads were found to be dependent on proofing time. When emulsifiers were added, the optimum proofing condition in the microwave oven was found to be 6 minutes at 10% power. The effects of different emulsifiers on the properties of the dough and, the volume and the firmness of the microwave-baked breads were compared. DATEM, Lecimulthin M-45 and Purawave were the three emulsifiers used. Purawave was found to be the most effective emulsifier on bread quality. Received: 5 July 2000 / Revised version: 6 September 2000     

Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality

Emulsifiers are widely used in bakeries as dough strengtheners and crumb softeners, but there is a great diversity of compounds with emulsifier action. The objective of this study was to analyze the influence of emulsifiers with different functionalities on the rheological characteristics of wheat dough, as well as their effect in the final bread parameters, including behavior during aging. All the emulsifiers tested increased dough stability, although the extent of this effect was concentration-dependent. The presence of emulsifier retarded dough proofing; in consequence, longer proofing times would be required when emulsifiers are used. In fact, the positive effects of emulsifiers on bread volume were only observed with long proofing times, and that also became evident when crumb hardness was analyzed. Sodium stearoyl lactylate, sucrose ester, lecithin and enriched lecithin were the emulsifiers with the greatst crumb softening effects at extended proofing times. However, when the objective is a hardening delay during storage, the emulsifiers of choice are monoglyceride and lecithin enriched in lysophospholipids. This study reveals the importance of the proofing period to the functionality of the emulsifiers when used for breadmaking performance.     

不同醒面次数对烩面面团特性及食用品质的影响

目的 研究不同醒面次数对烩面面团中湿面筋含量、水分状态和面筋网络微观结构变化及品质特性的影响。方法 利用差示扫描量热仪和激光共聚焦显微镜，结合烩面面团湿面筋含量和面筋指数试验指标，同时以烩面拉伸特性、延伸率、蒸煮特性、质构特性及感官评价为指标综合分析。结果 一定的醒面次数能改善烩面面团和烩面品质，当面团中蛋白质、淀粉和水分已形成平衡的连续相和稳定面筋网络结构，再增加醒面次数不能显著改善面团和烩面品质。结论 醒面3次和4次烩面面团和烩面品质各项指标最好，为实际生产提供了理论依据。     

Novel materials and surface investigations for optimizing dough carrier interactions

In this study, different proofing basket materials were investigated regarding their adhesion to dough, their starting point of stickiness, and their microbiological contamination. First, the materials were checked for their adhesive forces according to a stickiness determination method developed by Chen and Hoseney. Then the change of the adhesive forces of proofing basket materials and dough with time was investigated. The effect of relative air humidity and proofing temperature on the starting point of stickiness was examined. It was found that with increasing temperature the time for the dough starting point of stickiness decreases. Also, the demand for a low bioburden of a proofing basket was measured with a proofing cycle. For simulation of industrial requirements of materials this proofing cycle was repeated up to seven times. Adhesive film test and counting of colony-forming units were used to characterize the materials.     

醒发工艺对豌豆挂面品质的影响研究

探讨了面团醒发和面带醒发两种醒发方式及其醒发时间对豌豆挂面蒸煮品质、质构特性和感官品质的影响。结果表明:相比于面带醒发,虽然面团醒发的豌豆挂面煮熟干物质损失率比较高,但其质构特性和感官评分更好。面团醒发和面带醒发均在45 min时的豌豆挂面综合品质最好。     

耐冻藏酵母冷冻生包子生产工艺

将筛选出的一株耐冻藏酵母菌应用到冷冻生包子生产中,探讨酵母添加量对面团品质的影响及品质改良剂和醒发条件对包子生产工艺的影响。以质构、感官评分、比容、高径比为主要指标,通过单因素正交试验和响应面试验进行考察,确定冷冻生包子的最佳生产工艺。结果表明,酵母添加量1.2%时,硬度、弹性、体积最佳,面团的品质最好;品质改良剂的最佳配比为硬脂酰乳酸钠添加量0.2%、卡拉胶添加量0.7%、瓜尔豆胶添加量0.6%;醒发的最优工艺条件为温度43℃,湿度70%,时间40 min。     

超细纤维织物防水防油整理工艺探讨

通过分析织物的防水防油机理,对超细纤维织物防水防油整理工艺、防水剂的选择以及在大生产中影响防水防油效果的影响因素进行了分析,并介绍了实际生产操作要点.