首页 | 本学科首页   官方微博 | 高级检索  
相似文献
 共查询到20条相似文献,搜索用时 55 毫秒
1.
导湿快干系列纤维和纱线的研制开发现状   总被引:1,自引:0,他引:1  
文章介绍了国内外导湿快干系列纤维和纱线的研制开发现状,以及导湿快干纤维种类、导湿快干机理-毛细管效应、以及纺丝方法、应用范围等。  相似文献   

2.
Coolplus导湿快干针织物的开发   总被引:1,自引:0,他引:1  
综合运用差动效应和灯芯点芯吸效应导湿原理,设计出合理的导湿快干织物结构,并结合台湾中兴公司生产的Coolplus纱线,在台湾凹凸公司生产的双面针织大圆机上成功开发出了Coolplus导湿快干针织物。  相似文献   

3.
导湿快干与单向导湿织物   总被引:1,自引:1,他引:0  
导湿快干和单向导湿织物具有控制人体湿热平衡的功能,它作为附加值较高、穿着舒适性好以及符合现代生活需求的织物,受到人们的欢迎,也得到了国内外科研人员的关注.本文从织物导湿快干的原理、导湿快干纤维、单向导湿织物的纤维选择、织物组织结构对导湿性能的影响、导湿快干织物的染整加工以及导湿快干与单向导湿织物的性能评价标准几个方面,综述了导湿快干与单向导湿纺织品的研究进展,并对未来的发展进行了展望.  相似文献   

4.
导湿快干针织物的设计   总被引:8,自引:1,他引:7  
阐述了差动效应和灯芯点芯吸效应的导湿原理,并在综合运用这两个导湿原理的基础上,设计出合理的导湿快干针织物结构.同时,在台湾凹凸公司生产的双面针织大圆机上开发出了内层选用24texCoolplus(R)纱线、中间层选用12tex涤棉混纺纱、外层选用16tex超细旦涤纶长丝的导湿快干针织物.对该织物进行了性能评价和导湿快干测试.  相似文献   

5.
差动导湿、散热、干爽针织物的导湿性能研究   总被引:2,自引:1,他引:1  
在已有的导湿理论的基础上,选择合适的纱线、编织工艺、整理工艺开发差动导湿、散热、干爽针织面料,并对该面料的导湿快干性能进行了测试分析.在实验分析的基础上进一步讨论了导湿理 论,提出了织物差动导湿性能的概念及开发差劝导湿、散热、干爽针织面料应考虑的设计因素.  相似文献   

6.
针对高湿热环境中人群对于导湿快干服装的迫切需求,采用文献研究法和跨学科研究法对导湿快干服装开发现状进行归纳和分析。依据国内外服装热湿舒适性研究的相关成果,探析导湿快干服装开发的主要影响因素,并提出一系列适合导湿快干服装的设计方法、测试仪器和测试方法、综合评价方法,为功能性导湿快干服装的开发、设计、生产提供指导借鉴,具有一定的经济意义和实用价值。  相似文献   

7.
利用麻赛尔纤维纱与异形截面导湿快干涤纶丝,在26针/25.4 mm单面大圆机上编织了平针添纱组织,通过改变各路喂入纱线品种,形成涤纶含量不同的4种织物。分别测试了这4种织物的吸湿性、导湿性、透湿性、保水性与快干性。结果表明:随着涤纶丝含量的增加,织物回潮率下降,吸湿性变差;但芯吸高度增加,导湿能力提高,织物的放湿干燥速率增大。可见:将麻赛尔纤维良好的吸湿性、导湿性和亲肌肤性,与异形截面涤纶丝的导湿、快干性结合,可以使产品具有良好的湿舒适性。  相似文献   

8.
从织物导湿理论、织物结构模型和导湿快干面料选择几个方面综述了导湿快干性能运动服的研究和开发过程,并探讨了吸湿快干织物的性能及染整加工中存在的若干问题。  相似文献   

9.
阐述了采用0utlast黏胶型空调纤维混纺纱开发凉爽型针织面料的织造工艺和染整工艺.及在织造和染整过程中遇到的问题和解决办法。指出将黏胶空调纤维、竹浆纤维、涤纶纤维(60:20:20)混纺纱与导湿快干涤纶长丝(Coolmax)或氨纶等纱线交织,可实现材料间优势互补,使生产出的产品既具有导湿快干性和凉爽舒适性,又具有独特的防紫外线辐射等功能。  相似文献   

10.
机织面料吸湿快干梯度结构的构建   总被引:6,自引:1,他引:5       下载免费PDF全文
 采用吸湿快干纤维Coolking及莫代尔、棉和涤纶纤维进行纱线设计,构建了机织面料吸湿快干梯度结构模型,通过疏水性纤维和亲水性纤维的合理配置,变化表里经纱的密度比,利用机织多层结构研制了6种具有导湿快干功能的机织面料。分别测试了这6种面料的毛细高度、保水率、水滴渗透面积和体积、自然干燥率、透气量,采用多项综合值对吸湿快干效果加以评定。结果表明,表里经纱密度比为1∶2的结构在吸湿快干性能上要优于表里经纱比为1∶1的结构,里层纱线由莫代尔/涤纶、Coolking/棉构成的配置吸湿快干性能较好,莫代尔/棉、Coolking/棉的配置其次,莫代尔/涤纶和莫代尔/棉的配置较差。  相似文献   

11.
为解决单纤维热导率不易直接测试的难题,基于两相复合介质串并联等效热导率物理模型,采用瞬变平面热源法对环氧树脂-纤维复合体系进行测试,并计算出单纤维轴向和径向的热导率。结果表明,采用该方法可获得纤维热导率,且纤维轴向的热导率要明显大于纤维径向的热导率,验证了纤维热学性能的各向异性。复合体系中两相材料的热导率差异、纤维所占体积比及物理模型、仪器的加热功率、测试时间的设定等对纤维热导率结果影响显著。当纤维和树脂的热导率差异较大时,采用并联模型计算较为准确,且随着体积含量的增加,纤维热导率增加,直到平衡。随加热功率和测试时间的增大,复合体系的热导率增大。  相似文献   

12.
反演法求小麦面团在冻结温度范围内的热导率   总被引:1,自引:0,他引:1  
为确定小麦面团在冻结温度范围内的热导率,采用差式量热扫描法测量了3个不同水分含量面团的比热,然后利用COMSOL软件反演求出面团在-30~30℃范围内的热导率。结果表明,面团热导率随水分含量增大(38%~44%)而逐渐升高;且随着温度的降低,面团的热导率逐渐降低,但是当面团的温度降至冰点后,面团的热导率急剧上升,然后又呈缓慢上升趋势。通过对面团热导率与水分含量关系的进一步分析,建立了速冻温度范围内面团热导率随温度和水分含量变化的数学模型。  相似文献   

13.
超声波在红酒催陈的过程中会引起电导率的显著变化,但确切的机制尚不明确。文章以乙醇、酒石酸和硫酸亚铁铵为基本组分构建模型酒,在线检测其在不同超声处理条件下电导率的变化情况,同时测定模型酒中二价铁离子的含量,探讨超声诱导下模型酒电导率与铁离子的变化关系。结果显示:超声处理过程及后期存放过程中酒液的电导率呈先快速上升后下降,后又缓慢上升最终稳定的变化趋势;模型酒中二价铁离子含量降低、三价铁离子含量增加,表明超声波对模型酒电导率影响可能与铁离子价态、含量有关。试验结果为探索超声诱导红酒电导率的变化机制提供有益借鉴和理论基础,也为电导率作为超声陈化红酒过程中的检测指标提供了理论依据。  相似文献   

14.
A line heat source thermal conductivity probe was used to measure the thermal conductivity of 28 dairy products and margarines at 0, 20, and 40?C. Water and fat contents and mass density of each sample were also measured and correlated to thermal conductivity. There was a strong positive correlation between thermal conductivity and water content, and an inverse correlation between thermal conductivity and fat content. Temperature did not appear to be a significant factor over the limited temperature range studied. Although there was some correlation between mass density and non-fat solids fraction, no correlation was observed between mass density and thermal conductivity.  相似文献   

15.
A new method was established to estimate the foaming properties of proteins from the conductivity of foams using a simple apparatus that consisted of a glass column with the conductivity cell. A close correlation was observed between the initial conductivity of foams and the foam volumes of heat-denatured ovalbumins or 11 native proteins, suggesting that the initial conductivity of foams can be used as a measure of foaming power. In addition, a close correlation was obtained between the foam stability determined from changes in the conductivity and foam volume with time of heat-denatured ovalbumins or 11 native proteins, suggesting that foam stability also can be estimated from changes in the conductivity of foams. The advantages of the conductivity measurements are to determine the foaming properties more simply and accurately than the currently used methods.  相似文献   

16.
A review of the literature identified that there is significant scatter in the data for the thermal conductivity of cakes (including muffins). Most data have been obtained using the line source or thermal conductivity probe method. In this work the thermal conductivity of two types of cakes (sponge cake and yellow cake) were measured over a range of porosities, using a transient comparative method. The thermal conductivity data measured in this work were generally lower than the data measured by the probe or line source method; however, they appeared to lie on a similar curve to the data collated by previous workers who measured thermal conductivity at porosities outside the range considered in this work. The thermal conductivity of the cakes was modelled assuming the cakes were binary materials made up of a condensed phase and air, using equations that did not contain any empirical parameters. Of the eight thermal conductivity models considered, the effective medium theory model provided the most accurate predictions for thermal conductivity as a function of porosity.  相似文献   

17.
ABSTRACT:  The objective of the present study was to develop a method for obtaining the gelatinization temperature of starches by using electrical conductivity. Native starches from corn, rice, potato, and wheat were prepared with different proportions of water and heated from room temperature to 90 °C, in a device especially designed for monitoring the electrical conductivity as a function of temperature. The results showed a linear trend of the electrical conductivity with the temperature until it reaches the onset gelatinization temperature. After that point, the electrical conductivity presented an increment or decrement depending on the water content in the sample and it was related to starch swelling and gelatinization phenomena. At the end gelatinization temperature, the conductivity becomes stable and linear, indicating that there are no more changes of phase. The starch gelatinization parameter, which was evaluated in the 4 types of starches using the electrical conductivity, was compared with those obtained by using differential scanning calorimeter (DSC). The onset temperature at which the electrical conductivity increased or decreased was found to be similar to that obtained by DSC. Also, the final temperature at which the electrical conductivity returned to linearity matched the end gelatinization temperature of the DSC. Further, a wet method for measuring the onset, peak, and end gelatinization temperatures as a function of temperature using the electrical conductivity curves is presented for a starch–water suspension.  相似文献   

18.
Electrical conductivity can be used to monitor important changes in a food product during pulsed electric field (PEF) processing. Electrical conductivities of selected fruit juices (namely apple, orange, and pineapple juices) and liquid egg products (namely whole egg, yolk, and egg white) were determined online during a PEF treatment. The property was measured at broad processing temperatures ranging from 5 to 55°C. Electrical conductivity increased linearly with increasing temperatures for all the products. The liquid egg products have the highest overall electrical conductivity varying from 0.22 to 1.1 S/m whereas fruit juice products have the lowest electrical conductivity ranging from 0.13 to 0.63 S/m. Regression equations of electrical conductivity as functions of temperature were developed. This paper provides a database and equation correlations of food electrical conductivity that could be used to design and optimize PEF process.  相似文献   

19.
通过对多种食品物料冻结过程中电导率的测定,研究了电导率、温度和时间三者的关系,发现当物料温度降至0℃以下某温度时,其电导率会出现急剧下降的现象。而突变点的温度与用传统的温度测定方法所得冻结点的数值相吻合,证明电导率发生突降时的温度即为物料的初始冻结点,从而可建立一种食品物料冻结点测定的新方法。并通过此方法研究了富士苹果冻结点温度与水分含量、可溶性固形物(SSC)的关系,通过建立数学模型可以根据可溶性固形物含量或水分含量,确定富士苹果的冻结点温度。结果表明:富士苹果冻结点温度与水分含量呈高度正相关,其回归方程为Y=0.5611X-51.761;冻结点温度与可溶性固形物含量呈高度负相关,其回归方程为Y=-0.5565 X+3.1001;可溶性固形物含量与水分含量呈高度负相关,其回归方程为Y=-0.9995X+97.821。  相似文献   

20.
Prediction models for the thermal conductivity of aqueous starch   总被引:1,自引:0,他引:1  
The objectives of this research were to determine the thermal conductivity of aqueous starch and to develop a theoretical model to predict the thermal conductivity for both granular and gelatinized aqueous starches. Thermal conductivity of starch was experimentally investigated as a function of moisture content (55–70%) and temperature (5–45 °C) by using the probe method. Six structural heat conduction models were employed to predict the thermal conductivity. Results indicated that the experimental thermal conductivity increased with increasing moisture content and temperature for both granular and gelatinized starch. The effect of gelatinization on thermal conductivity was small but significant at 5 °C, but insignificant at 25 and 45 °C. Over the moisture and temperature ranges investigated, the thermal conductivity values predicted by the Kopelman (B) and Maxwell models were in close agreement with the experimental values for granular starch, whereas for gelatinized starch, the Maxwell model yielded the lowest standard error with the experimental values.  相似文献   

设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号