纯棉织物的吸湿快干整理工艺

采用纳米吸湿快干剂NT-H550对纯棉织物进行吸湿快干整理,考察了整理剂浓度、整理液p H值、焙烘温度和时间对整理效果的影响,通过测定整理后织物的毛细效应高度、水分蒸发速率和滴水扩散实验来评估整理效果。结果表明:整理后棉织物吸湿快干性能有显著的提升;其最佳工艺条件为:室温二浸二轧(轧余率70%)整理液(NT-H55050 g/L,NT-W100 2 g/L,p H=5,浴比1∶20),然后预烘(100℃,120 s),焙烘(170℃,90 s),水洗,烘干。     

聚乳酸纤维与涤纶混纺织物的吸湿排汗整理

聚乳酸纤维(PLA纤维)具有良好的导湿性,与涤纶纤维混纺后能提升织物的导湿性能。但由于PLA纤维和涤纶同属于疏水性纤维,织物的吸湿排汗性能仍不能满足穿着舒适性要求。文中采用新型HPX吸湿排汗剂对PLA纤维与涤纶混纺针织物进行吸湿排汗整理,探讨了浸轧工艺、染色同浴浸渍工艺以及单纯浸渍工艺对织物吸湿排汗性能的影响。结果表明,经过HPX吸湿排汗剂整理后,织物的吸湿排汗性能显著提升;HPX吸湿排汗剂浸轧整理最佳工艺为:HPX吸湿排汗剂用量为40~50 g/L,焙烘温度为130℃,焙烘时间为25 s;染色同浴浸渍整理和单纯浸渍整理都有显著的整理效果,单纯浸渍法效果更优;染色同浴整理时,吸湿排汗性能的耐洗性良好,耐摩擦色牢度较好,但得色量有所下降。     

吸湿排汗整理剂Nepton PA

采用吸湿排汗整理剂Nepton PA对锦/氨纶超细纤维针织物进行弹性和吸湿排汗整理。通过单因素试验,确定优化的整理工艺条件为:采用浸轧工艺,整理剂质量浓度50 g/L,定形温度为170℃,定形时间为120 s。试验结果表明,Nepton PA整理后,锦/氨纶织物具有良好的弹性和吸湿排汗效果,可显著改善织物的穿着舒适性,且对整理后织物的色光影响不大。     

涤棉针织物丝蛋白整理剂SDB抗起毛起球整理

采用丝蛋白整理剂SDB对涤棉针织物进行抗起毛起球整理.研究丝蛋白整理剂SDB质量浓度、工作液pH值及处理温度等因素对整理效果的影响,其中浸轧法优化工艺为丝蛋白整理剂SDB 80 g/L,pH值5,焙烘温度130℃;浸渍法优化工艺为丝蛋白整理剂SDB 10 g/L,pH值5,50℃处理30 min.采用这两种优化工艺处理的涤棉针织物,抗起毛起球性提高2～3级.     

涤棉织物的吸湿排汗抗菌整理

吸湿排汗整理剂可提高涤棉织物的吸湿排汗性能,在吸湿排汗整理过程中加入抗菌整理剂能够消除在穿着过程中产生的异味,在大量出汗的环境下穿着更加清新、舒适。在吸湿排汗抗菌整理中选择加入聚氨酯整理剂,使织物获得良好的手感,同时具有优异的吸湿排汗效果和持久的抗菌效果。使用抗菌整理剂930 50 g/L、聚氨酯整理剂PU 20 g/L、吸湿排汗整理剂HP 30 g/L、柔软剂CGS-4 30g/L进行后整理,效果最佳。     

吸湿快干整理剂FC-226

涤纶织物采用吸湿快干整理剂FC-226整理,以提高吸湿快干性能.考察了整理剂用量、轧液压力、焙烘温度与焙烘时间等因素对吸湿快干性能的影响,表明吸湿快干整理剂FC-226对染色织物的色泽基本无影响.优化的吸湿快干整理剂FC-226整理工艺为:FC-226 20 g/L,轧液压力3.0 kg/cm2,焙烘温度150℃,焙烘时间30 s.     

涤纶针织物三防整理工艺

采用三防整理剂NT-X620对纯涤纶针织物进行三防整理,研究三防整理剂用量、加强剂用量、轧余率、焙烘温度和时间等因素对三防整理效果的影响。优化的整理工艺为:三防剂NT-X620 50 g/L,加强剂NT-X628 40 g/L,渗透剂NT-W266 1 g/L,pH值4左右,二浸二轧,轧余率75%,170℃焙烘1 min。整理后涤纶针织物的防水等级达100分,防油等级5级以上,且耐久性良好。三防整理对织物手感没有明显影响,对染色织物有轻微增深作用。     

涤棉织物的吸湿速干提升性研究

介绍了涤棉针织物吸湿速干的原理,选用吸湿排汗整理剂DM-3740、架桥剂DM-3911,采用染色、浸轧定形分步法整理涤棉针织物,通过测试其相对水分蒸发量和相对水分蒸发率来检测其吸湿速干的效果。运用该整理工艺在生产实践中,得出整理后织物可以获得良好的吸湿速干效果,满足GB/T21655.1—2008检测要求。     

三防整理剂和易去污整理剂在芳纶织物上的应用

采用三防整理剂和易去污整理剂对芳纶织物进行防污易去污整理,探讨了助剂用量、焙烘温度、焙烘时间、带液率等因素对防污性能和易去污性能的影响,以及对整理后芳纶织物阻燃性能的影响。防污易去污整理的优化工艺为:三防整理剂9033用量100 g/L,易去污整理剂DH-3025用量80 g/L,交联剂DM-3918用量15 g/L,二浸二轧(带液率70%~80%),烘干,180℃焙烘50~60 s。在此工艺条件下,芳纶织物在获得防污易去污功能的同时,整理不会影响其力学性能与阻燃性能,还能赋予芳纶织物新的功能,有利于拓宽其应用领域。     

涤纶针织物三防整理工艺

采用三防整理剂NT—X620对纯涤纶针织物进行三防整理,研究三防整理剂用量、加强剂用量、轧余率、焙烘温度和时间等因素对三防整理效果的影响。优化的整理工艺为：三防剂NT—X620用量50g／L,加强剂NT—X628用量40g／L。渗透剂NT—W266用量1g／L,pH值4左右,二浸二轧,轧余率75％,170℃焙烘1min。     

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.     

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.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

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.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.