调整染色工艺节能增效

介绍了高固色活性染料的应用、生物酶前处理工艺的应用、代用碱剂的应用、纯棉染色工艺调整、一浴法染色工艺应用、酸性皂洗剂的应用、染色一次成功率的提高等7个方面的工艺调整和应用，并分别指出调整和应用后节能增效的情况。     

应用数学推动信息化发展问题探究

随着科学技术的发展,各个行业的信息化程度越来越高,对行业的生产效率产生了重要影响。因此,应用数学和信息化的深度融合十分必要,应用数学在信息化领域中的应用主要有网络科技、数据加密和图像处理等。本文首先分析了应用数学和信息化的概念,然后提出了应用数学在信息化领域中的应用。     

简介农业废弃物玉米芯的资源化和应用

文章简要介绍玉米芯资源化利用途径和丰富的资源存量以及广泛的应用,其应用有普通化应用和推广应用。     

天然提取物在纺织品加工中的应用及展望

介绍了天然提取物在纺织品加工中的应用,包括天然染料的种类和特点、天然染料应用和研究现状、天然提取物在纺织品抗菌整理和抗紫外整理等方面的应用等。还分析了天然提取物在纺织品加工中的应用前景。     

应用游戏中应用源的发掘与创新

应用游戏有着很广的发展前景，如何发掘应用游戏的应用点和创新点显得至关重要。本文从应用游戏的应用源出发，将其分成五大类，从可作用的方面、具体实例、存在优势和未来发展几个方面进行探讨。     

计算机在制革生产中的应用

本文指出了计算机在制革生产中的应用范围。通过对计算机在制革厂已经应用的领域和有可能应用到的领域的分析，指出计算机应用所面临的问题和发展方向。     

RFID应用标准在肉类食品生产的适用性分析

射频识别技术在食品制造业应用越来越广泛,而应用标准的缺乏使得射频识别的基础设施无法兼容共享,阻碍了射频识别系统的大规模应用。对射频识别系统在肉类食品生产中的应用进行适用性分析和验证,使面向食品制造业的射频识别应用标准更具有科学性和实用性,为食品企业部署应用射频识别系统和厂商生产更适合食品制造业的射频标签与识别设备提供参考。     

超声波技术在制糖工业的研究应用

近十年来,超声波应用研究十分活跃,应用范围非常广泛,主要的应用技术分为:超声加工和处理技术、超声测量和控制技术。超声波应用在食品、化工等方面都有相当的研究,但在制糖行业应用研究较少。介绍超声波技术作用的原理以及简述其在制糖行业的应用研究与发展方向。     

新功能家用纺织品的开发

目前，家用纺织品正朝着功能化的方向发展。文中介绍了新材料与新技术在新功能家用纺织品设计中的应用，并列举了新功能家用纺织品的几个具体设计途径，如微电子技术和材料应用，纳米技术和纳米材料应用，金属化整理技术的应用，微胶囊整理的应用等。     

’95造纸化学品应用技术交流会在沪召开

由中国造纸化学品工业协会和上海造纸学会于95年12月21日至22日在上海召开旨在进一步加强造纸化学品和造纸两大行业之间的沟通和交流,进一步加强造纸化学品的推广和应用的’95造纸化学品应用技术交流会,就助留、增强两性助剂的生产与应用、湿强剂的应用与发展、浆内添加改性淀粉及层间增强淀粉的发展与应用、造纸用超细碳酸钙的生产与应用、分散剂的应用技术等进行交流和研讨。出席会议的有来自各地的造纸化学品研制生产单位和造纸厂的代表共     

梳棉机锡林—回转盖板隔距与梳理质量

为了提高生条质量,减少盖板落棉,分析了锡林与回转盖板的梳理原理,对比了标准盖板与非标准盖板对条干、棉结杂质及锡林—盖板隔距与质量的关系,探讨了降低盖板总高误差及锡林—盖板隔距变化的方法。指出：锡林—盖板隔距增大使生条结杂增多、短绒率降低,当隔距增大0.025mm时生条质量恶化,增大0.051mm时生条严重恶化;锡林—盖板隔距和刺辊工艺优化组合,生条棉结降低25.6%,短绒率降低0.65%、棉结降低35.5%,条干CV值降低0.07个百分点;隔距的准确性、稳定性关系到质量与节棉的双重效益;减小盖板针布总高误差及隔距差异,有利于设备更好地发挥工艺特性,取得质量和节棉双赢。     

对品质受损大豆加工产品质量的研究及评价

对品质受损大豆及其加工产品的主要质量指标进行检测,分析研究品质受损大豆对其加工所得油脂和豆粕质量的影响,并对其加工价值作出评价。检测结果显示品质受损大豆油脂含量和粗蛋白含量的指标并未降低,其加工所得浸出毛油的酸价和过氧化值升高、色泽加深、水化脱胶和脱色效果变差,由此造成油脂精炼损耗的增加及产品得率的降低,此外,品质受损大豆加工所得豆粕粗蛋白含量的指标升高、尿素酶活性降低、氢氧化钾蛋白质溶解度显著降低、颜色灰暗无光泽、霉变味加重,豆粕质量达不到国家饲用豆粕的质量标准。因此,品质受损大豆对其加工产品质量和产品得率都造成不良影响,其受损程度及加工价值不能仅用原料大豆的质量指标进行评价,而应结合其加工产品质量和生产效果进行综合评价。     

Implications of nitrogen nutrition for grapes, fermentation and wine

This review discusses the impacts of nitrogen addition in the vineyard and winery, and establishes the effects that nitrogen has on grape berry and wine composition and the sensory attributes of wine. Nitrogen is the most abundant soil‐derived macronutrient in a grapevine, and plays a major role in many of the biological functions and processes of both grapevine and fermentative microorganisms. Manipulation of grapevine nitrogen nutrition has the potential to influence quality components in the grape and, ultimately, the wine. In addition, fermentation kinetics and formation of flavour‐active metabolites are also affected by the nitrogen status of the must, which can be further manipulated by addition of nitrogen in the winery. The only consistent effect of nitrogen application in the vineyard on grape berry quality components is an increase in the concentration of the major nitrogenous compounds, such as total nitrogen, total amino acids, arginine, proline and ammonium, and consequently yeast‐assimilable nitrogen (YAN). Both the form and amount of YAN have significant implications for wine quality. Low must YAN leads to low yeast populations and poor fermentation vigour, increased risk of sluggish/stuck/slow fermentations, increased production of undesirable thiols (e.g. hydrogen sulfide) and higher alcohols, and low production of esters and long chain volatile fatty acids. High must YAN leads to increased biomass and higher maximum heat output due to greater fermentation vigour, and increased formation of ethyl acetate, acetic acid and volatile acidity. Increased concentrations of haze‐causing proteins, urea and ethyl carbamate and biogenic amines are also associated with high YAN musts. The risk of microbial instability, potential taint from Botrytis‐infected fruit and possibly atypical ageing character is also increased. Intermediate must YAN favours the best balance between desirable and undesirable chemical and sensory wine attributes. ‘Macro tuning’, of berry nitrogen status can be achieved in the vineyard, given genetic constraints, but the final ‘micro tuning’ can be more readily achieved in the winery by the use of nitrogen supplements, such as diammonium phosphate (DAP) and the choice of fermentation conditions. This point highlights the need to monitor nitrogen not only in the vineyard but also in the must immediately before fermentation, so that appropriate additions can be made when required. Overall, optimisation of vineyard and fermentation nitrogen can contribute to quality factors in wine and hence affect its value. However, a better understanding of the effect of nitrogen on grape secondary metabolites and different types of nitrogen sources on yeast flavour metabolism and wine sensory properties is still required.     

Fruit and Vegetable Waste: Bioactive Compounds,Their Extraction,and Possible Utilization

Fruits and vegetables are the most utilized commodities among all horticultural crops. They are consumed raw, minimally processed, as well as processed, due to their nutrients and health‐promoting compounds. With the growing population and changing diet habits, the production and processing of horticultural crops, especially fruits and vegetables, have increased very significantly to fulfill the increasing demands. Significant losses and waste in the fresh and processing industries are becoming a serious nutritional, economical, and environmental problem. For example, the United Nations Food and Agriculture Organization (FAO) has estimated that losses and waste in fruits and vegetables are the highest among all types of foods, and may reach up to 60%. The processing operations of fruits and vegetables produce significant wastes of by‐products, which constitute about 25% to 30% of a whole commodity group. The waste is composed mainly of seed, skin, rind, and pomace, containing good sources of potentially valuable bioactive compounds, such as carotenoids, polyphenols, dietary fibers, vitamins, enzymes, and oils, among others. These phytochemicals can be utilized in different industries including the food industry, for the development of functional or enriched foods, the health industry for medicines and pharmaceuticals, and the textile industry, among others. The use of waste for the production of various crucial bioactive components is an important step toward sustainable development. This review describes the types and nature of the waste that originates from fruits and vegetables, the bioactive components in the waste, their extraction techniques, and the potential utilization of the obtained bioactive compounds.     

中国古代首服中的蝉及其符号意义北大核心CSCD

历代首服中装饰物多样,其中蝉纹饰物造型精巧别致,具有独特的符号价值和文化内涵。文章采用文献研究法对蝉符号的历史渊源和寓意进行深层解读和剖析,总结其表现特征;从墓葬出土及绘画中的蝉纹金珰及附蝉首服对蝉的情感表达、含义象征进行归纳、整理。研究表明:蝉是古代中国首服的重要纹饰,并在作为首服纹饰的过程中完成了文化符号、思想符号及民族符号的构建。蝉饰不仅设计巧妙而且品种丰富,无论在佩戴身份还是种类用途都分化明细。其传播原因受官宦权位、雅士情感、黄老学说等因素的影响,体现出纹饰的发展演变与社会文化息息相关。     

Development of leno and lace and comparative analysis of their aesthetic characteristics北大核心CSCD

Leno and lace are two kinds of special fabrics respectively born in the East and the West. Although the origin and weaving method of the fabrics are different, they have many similarities and occupy an important position in the history of textile. Based on the historical documents analysis, one can find that the origin of both fabrics is related to mesh-shaped capture tools and their appearance is featured by perforated appearance. With the aesthetic style of elegance, elaboration and grace, both fabrics symbolize noble identity in the upper class. The aesthetic orientation of leno and lace are usually related to the female, and they are the media for the female to hide or express their right and desire. So, the paper expatiates on cultural connotation of leno and lace from their origin, aesthetic tendency and the female spirit they represent. © 2017 China Silk Association. All rights reserved.     

棉精梳机胶辊的应用与维护

为稳定并提高棉精梳半成品纺纱质量,介绍棉精梳机用牵伸胶辊、分离胶辊及导向胶辊的性能特点,分析胶辊制作、磨砺、表面处理方法及保养维护、周期管理和日常管理注意事项,提出棉精梳工序温湿度控制和减少胶辊缠花的措施。指出:应根据原料特性和纺纱品种合理选择胶辊型号和硬度,保持绒辊清洁、温湿度合理,使胶辊运行状态良好以减少胶辊缠花;要严格按照棉精梳机胶辊的技术要求,强化胶辊的维护管理,对提高半成品纺纱质量和减少后工序断头作用重大;分析生产过程中出现问题的原因,充分发挥胶辊在棉精梳工序的功能,以稳定并提高棉精梳半成品纺纱质量。     

肉及其加工制品的掺假鉴别技术研究进展

肉因其较高的营养价值和独特的风味而成为广大消费者饮食中最重要的组成成分之一。在高额利益的驱动下,肉及肉制品的加工生产中掺假问题频繁发生。因此开发出能够对肉及肉制品的掺假进行有效鉴别的技术与方法对保障消费者的利益具有重要意义。产品和消费方式的不同决定了对掺假鉴别的侧重点不同,因而对相应掺假鉴别技术的要求也不同。本文阐述了目前用于肉及肉制品掺假检测的常见方法的基本原理及其研究进展,包括基于蛋白质组学的免疫和质谱技术,基于DNA的聚合酶链式反应技术以及基于无损检测的传感器和光谱技术。同时也对目前已知方法所存在的鉴别盲区和新的掺假鉴别技术的开发提出了建议,以期为肉类及其加工制品掺假鉴别提供一定的理论依据。     

玉米醇溶蛋白-多酚相互作用及复合物制备与表征

采用荧光分光光度计、紫外分光光度计等探究玉米醇溶蛋白与3 种多酚在醇溶体系以非共价方式结合机理及其对蛋白质结构及抗氧化性的影响,并且通过浊度、粒径及微观形貌等指标对其形成的复合胶体颗粒进行表征,初步探讨多酚对玉米醇溶蛋白胶体颗粒自组装的影响。结果表明：将多酚引入玉米醇溶蛋白体系后,蛋白质发生荧光猝灭现象,猝灭类型主要为静态猝灭。玉米醇溶蛋白与单宁酸（tannic acid,TA）及表没食子儿茶素没食子酸酯（epigallocatechin gallate,EGCG）以氢键作用结合,升温使其结合常数降低,不利于结合,玉米醇溶蛋白与没食子酸（gallic acid,GA）以疏水相互作用结合形成复合物,逐渐升高温度有利于GA与玉米醇溶蛋白的相互作用;3 种多酚与玉米醇溶蛋白结合的物质的量比约为1∶1。此外,多酚与玉米醇溶蛋白结合后复合物紫外吸收强度明显增加,蛋白质折叠方式发生改变,非共价结合复合物抗氧化性及热稳定性均有所增加。玉米醇溶蛋白与TA发生非共价相互作用使玉米醇溶蛋白与TA复合颗粒的粒径增大,表面电荷降低,其微观结构呈现规则的球形,且TA可作为一种交联剂,使颗粒间发生交联作用。玉米醇溶蛋白与EGCG及GA形成的复合纳米颗粒的表面特性及微观结构同样发生了改变,然而胶体颗粒间并未发生明显的交联现象,仍然呈现均匀分散的状态。     

Properties of polyethylene films with incorporated benzoic anhydride and/or ethyl and propyl esters of 4-hydroxybenzoic acid and their suitability for food packaging

Benzoic anhydride and ethyl and propyl esters of 4-hydroxybenzoic acid (ETP and PRP, respectively, also termed parabens) incorporated into low density polyethylene (LDPE) film were studied with regard to migration into food and food simulants at 6°C and 25°C, and changes in selected properties of the film were investigated. Antimicrobials were incorporated into polymer film in concentrations of 5g/kg and 10g/kg. The addition of parabens into the polymer was more difficult than benzoic anhydride due to their volatility. For benzoic anhydride, 30-40% and 10-20% of the added amount was found to leach from the film into aqueous and olive oil food simulants, respectively. The migration into both water and olive oil followed a very similar course in the case of parabens. Migration levels over 90% and in the range of 70% to 80%, relative to the amount of agent in the film, were determined for ETP and PRP respectively. The incorporation of antimicrobials into the film significantly changed the functional characteristics of the packaging material, i.e. permeability of oxygen, carbon dioxide and water vapour, tensile strength, coefficient of friction, sealing strength and transparency. Shelf life tests with packaged cheese and toasted bread demonstrated the efficiency of the film containing 10g/kg of BA against mould growth on the food surface during storage at 6°C.