棉条丝光加工技术的初步探讨

介绍了对棉条进行丝光加工的装置和加工工艺.该装置包括棉条喂人装置、碱液浸渍装置、丝光装置、水洗和烘干装置.初步优选了棉条丝光处理的主要工艺参数,为棉条丝光机的设计和产品开发提供了相关设备和工艺数据,具有较好的应用价值.     

浅谈装置化建筑

以“建筑可否成为装置艺术？装置艺术可否成为建筑？”为研究出发点,思考了建筑与装置艺术间的深刻关系,推理论证了建筑装置化的可能性,这种思维模式的转变为建筑带来了新读本——“装置化建筑”。当我们用装置化的视角去看待那些建筑时会发现作为装置化建筑的一些新特点。在城市化建筑日益发展的今天,建筑“装置化”无疑是拓展了建筑解读体系,并为其做出了有益的补充。     

竹节纱粗细节形成机制及其纺纱工艺比较

为探究不同竹节纱生产装置的品种适应性,开发竹节纱新品种,根据纺制竹节纱时喂入粗纱根数、牵伸机构组成、罗拉变速方式、牵伸比调控方式的不同,将现有竹节纱生产装置分为单通道后罗拉喂入竹节纱装置、单通道中后罗拉喂入竹节纱装置、双通道中后罗拉喂入竹节纱装置、双通道后罗拉喂入竹节纱装置、三通道后罗拉喂入竹节纱装置共5种装置,系统分析了不同竹节纱生产装置形成粗细节的机制,构建了竹节纱可变线密度的计算公式。以调控线密度和混纺比变化为目标对5种装置纺制竹节纱的工艺特点进行了分析比较。利用三通道后罗拉喂入竹节纱装置纺制了粗细和混纺比均变化的彩色竹节纱。     

食品工业中的高压装置

本文主要围绕高压装置的加压方式、实验室用高压装置和工业用高压装置对食品工业中的高压装置作了详细介绍；同时对食品工业中高压装置存在的关键问题及高压装置的规模效益做了探讨，为高压装置的发展和工业化应用提供了一定的依据。     

磁流变液屈服应力测试装置温度场优化

磁流变液(magnetorheological fluid,MRF)屈服应力测试装置在工作运行过程中产生了大量的热,导致测试装置温度升高,屈服应力测试精度下降的结果;同时对磁流变液特性也造成了很大的影响。课题组基于FLUENT软件对测试装置进行仿真分析,以提高测试精度。首先,设计屈服应力测试装置,建立包含漆包线、装配间隙等特征的测试装置温度场模型;其次,对测试装置进行网格划分并运用仿真软件对温度场变化进行模拟研究;最后,在仿真模型的基础上,对漆包线绕组综合热导率和测试装置装配间隙进行分析。研究得到了温度对装置的影响规律,确定了最佳综合热导率及装配间隙;并确定该装置测试屈服应力时的最佳温度场。温度场研究提高了该装置对屈服应力测试的精度。     

润滑油流量标准不确定度的验证

此润滑油流量标准装置属于新建标准,装置采用静态质量法原理,文章对装置基本原理进行了简要介绍,并简要介绍了其主要性能特点。采用比对法对装置不确定度进行了验证,对比对过程进行了详细介绍。     

提升钢丝绳张力检测装置的研制

根据我国矿山实际工况,设计了一种新型的提升钢丝绳张力检测装置,可以直接确定钢丝绳张力差。该装置主要由钢丝绳挂钩、距离测量装置、拉力测量装置、机架及距离调整装置等五部分组成,整体结构简单,使用方便。文中进一步阐述了设备的检测原理,为装置改造和使用提供基础。     

带式输送机输送带纠偏装置的设计及优化研究

通过对网带纠偏装置设计实例的研究,叙述了该纠偏装置的工作原理及在玻璃瓶罐退火窑网带上的应用效果。阐明了该装置的纠偏特征,讨论了该装置的优化设计和进一步推广使用的问题。     

浅谈水刺机回水装置的结构特点及发展历程

阐述了水刺机回水装置的工作原理和产品特点以及回水装置在水刺工艺中的应用;分析了市场对回水装置效率提升的需求,重点描述了随着水刺生产线的快速发展,回水装置技术革新的历程。     

垂直摆动式纺织品负离子测试装置

对现有的纺织品负离子性能测试方法和辅助测试装置进行了对比分析,提出了开发新型负离子测试装置的必要性,并介绍了开发研制的悬垂摆动型负离子浓度测试装置,通过理论分析和对比试验验证了该装置的可行性和实用性。     

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Quality of coffee is a complex trait and is influenced by physical and sensory parameters. A complex succession of transformations during the processing of seeds to roasted coffee will inevitably influence the in-cup attributes of coffee. Germination and fermentation of the beans are two bioprocesses that take place during post-harvest treatment, and may lead to significant modifications of coffee attributes. The aim of this review is to address the current knowledge of dynamics of these two processes and their significance for bean modifications and coffee quality. The first part of this review gives an overview of coffee germination and its influence on coffee chemistry and quality. The germination process initiates while these non-orthodox seeds are still inside the cherry. This process is asynchronous and the evolution of germination depends on how the beans are processed. A range of metabolic reactions takes place during germination and can influence the carbohydrate, protein, and lipid composition of the beans. The second part of this review focuses on the microbiota associated with the beans during post-harvesting, exploring its effects on coffee quality and safety. The microbiota associated with the coffee cherries and beans comprise several bacterial, yeast, and fungal species and affects the processing from cherries to coffee beans. Indigenous bacteria and yeasts play a role in the degradation of pulp/mucilage, and their metabolism can affect the sensory attributes of coffee. On the other hand, the fungal population occurring during post-harvest and storage negatively affects coffee quality, especially regarding spoilage, off-tastes, and mycotoxin production.     

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.     

Color characteristics and the influence factors of folk embroidered shoes in modern Jiangnan北大核心CSCD

Embroidered shoes have a long history. They were popular in the Ming and Qing Dynasties and are still popular in the Republic of China. They are traditional folk clothing accessories in Jiangnan area. The folk embroidered shoes in modern Jiangnan have great regional characteristics in shape technology and color and are rich in profound cultural connotation. They are handicrafts that perfectly combine traditional costumes and embroidery technology reflecting the unique charm of the costumes in the water town of Jiangnan. At present the researches on embroidered shoes in Jiangnan area are mainly analyzed from the perspective of manufacturing technology artistic characteristics and cultural connotation and rarely expounds its aesthetic characteristics and influencing factors from the perspective of color. Therefore the research on the color of modern Jiangnan folk embroidered shoes can restore the beauty of regional culture and help to carry forward and inherit Chinese traditional clothing culture. This paper made physical color measurement quantitative and qualitative statistics on the color of modern Jiangnan folk embroidered shoes which were collected in the Folk Costume Museum of Jiangnan University. It summarized the color characteristics of Jiangnan folk embroidered shoes analyzed the color aesthetics from three angles color layout color composition form and color implementation technology and explored the influence factors of the color formation of modern Jiangnan folk embroidered shoes from four aspects natural environment history and culture ideological belief and living customs. The research shows that the color of folk embroidered shoes in modern Jiangnan has obvious regional characteristics. Most of the main colors are simple and elegant mostly black navy blue and blue and decorated with red blue yellow and green with high saturation and high brightness. They form a color combination of "great unity and small contrast". The overall patterns of embroidered shoes are full of rhythm which can reflect the interest of the material and spiritual life of the Han nationality and contain profound cultural connotation. Its exquisite embroidery technology also enhanced the visual impact of embroidered shoes and the aesthetic value of patterns. Modern Jiangnan folk embroidered shoes have harmonious color proportion unique form and exquisite implementation technology. The local regional environment has a certain impact on the color composition of embroidered shoes. The humid and rainy climate the realistic and pragmatic Wu cultural concept the fresh and inaction color concept and the living customs of rice farming create the simple and elegant color image of Jiangnan folk costumes and highlight the gentle and beautiful image of Jiangnan women. This paper payed attention to the combination of empirical research and mathematical statistics excavated the influence of regional environment on the color of folk embroidered shoes in modern Jiangnan integrated art science and geography to explore the regional characteristics of costume color. In the future research we can further explore the age and occupation of the people wearing embroidered shoes in Jiangnan so as to make the research content more perfect. © 2022 China Silk Association. All rights reserved.     

Lipid analysis—a 20th century success?

Lipid analysis, providing an understanding of chemistry and structure, begins in Continental Europe during the 18th century. However, it necessarily takes until the mid 20th century before methodology develops sufficiently for the production of fast accurate and quantitative data. Up to 1922 analytical methodology relies on good observation and painstaking care, but only achieves bulk properties. Key early workers are Tachen and Scheele, followed by the great Chevreul, while Pelouze and Berthelot later added to his work. Thus by 1900 we had knowledge of the basic structure and composition of fat, enabling Lewkowitsch to publish manuals of data and simple analytical methodology in 1901 and 1922. Hilditch, in the UK from 1925 to 1952, much improved analytical methods and knowledge, leading to publication of the major work, The Chemical Constitution of Natural Fats. In 1951 Martin and James published the key development of gas chromatography. It led to rapid advancement of knowledge in structure, chemistry and biochemistry of lipid. Parallel and future develoments in thin layer and high performance liquid chromatography complemented this. Other developments, in particular NMR and mass spectrometry, have created an exciting completion to the success of 20th century lipid analysis. © 2001 Society of Chemical Industry     

Physicochemical,milling and cooking quality of rice as affected by sowing and transplanting dates

The physicochemical, milling and cooking characteristics of three commercial varieties of paddy viz. Jaya, PR 106 and Pb. Basmati no. 1 as affected by different dates of sowing nursery and transplanting, were investigated. Grain yield was adversely affected with late sowing and transplanting dates. Significant differences were recorded on the yield of head rice and brokens in the three varieties grown under different sowing and transplanting dates. The effect of normal and late dates of sowing on 1000-kernel weight and grain dimensions was significant for both paddy and milled rice. Protein content of rice was not affected by sowing dates but late transplantings resulted in higher values. Free fatty acids in rice and bran were significantly increased with late sowing and transplanting dates, however, the amylose content decreased under these situations. Late transplanting dates decreased the minimum cooking time but increased the solid losses in gruel. The late transplantings deteriorated the organoleptic properties of cooked rice and had higher values for clearing and spreading.     

Effect of processing technique on energy density and viscosity of cooking banana: implication for weaning foods in Uganda

The type and quality of weaning food plays a vital role in the growth and development of children. The high rates of malnutrition reported in banana consuming areas of Uganda reveal the bulkiness and high viscosity of the predominant banana-based weaning foods. The objective was to determine the impact of processing technique on energy density and viscosity of cooking banana. Part of the unprocessed dried slices was milled into fine flour and the rest extruded. Pre-gelatinised banana flour was produced using a modified earlier method. Nutrient and energy composition of the flours were determined using standard methods. Data were subjected to one-way anova /least significant difference test and t -test using GenStat 5 Release 3.2. Pre-gelatinisation and extrusion cooking significantly raised energy content of banana significant impact on its viscosity but with extrusion cooking achieving better results. Extrusion cooking and pre-gelatinisation increase the energy content of cooking bananas and significantly reduces its bulkiness. Soybean and simsim addition will improve protein quality and quantity of banana-based weaning products.     

类胡萝卜素的氧化降解及其对面粉品质的影响

类胡萝卜素是一类具有众多特殊功能的物质,面粉及其原料中含有丰富的类胡萝卜素。但类胡萝卜素在面粉的贮藏和加工过程中,会因各种途径而氧化降解生成无色的紫罗兰酮、假紫罗兰酮、二氢弥猴桃内酯和氧化异佛尔酮等具有特征香气的产物,促使面粉及其制品的色泽改善和香气特征的形成,并对提高其品质等产生有益的影响,对开发营养丰富、香气宜人、滋味佳的新型主食类食品有重要启迪。本文就此进行综述,并对类胡萝卜素的氧化降解途径、降解机理和主要降解物香气特征及其对面粉与面粉制品品质的影响等进行重点讨论,还对面粉中类胡萝卜素深度利用及氧化降解研究存在的问题等作出展望。     

A study on thermophysiological comfort properties of fabrics in relation to constituent fibre fineness and cross-sectional shapes

The present study reports the effect of linear densities and profiles of polyester fibres on the physiological properties of their fabrics. Four different polyester fibre finenesses along with microdenier and four cross-sectional shapes (circular, scalloped oval, tetrakelion and trilobal) were selected to produce two sets of 2/1 twill fabrics; one composed of 100% polyester and the other 67:33 P/V blends. In studying the thermophysiological component of the clothing comfort, heat, air and moisture transmission characteristics of the fabrics were assessed. The principal thermal properties, such as thermal absorptivity, thermal resistance and thermal conductivity, were experimentally evaluated, using the Alambeta instrument. The study of the obtained results established the fabrics of non-circular cross-sections as against circular ones, and increase in the linear density results in higher thermal resistance, lower thermal conductivity and lower thermal absorptivity. Wicking behaviour of fabrics was studied under two conditions–wicking from an infinite liquid reservoir (transverse wicking) and wicking from a finite liquid reservoir (single drop wicking into the fabrics). Increase in fibre linear density enhances transplaner wicking but slows down the spreading speed of water drops. Air permeability and moisture vapour permeability are found to be positively correlated with fibre decitex. The role of fibre cross-sectional shapes in influencing mass-flow characteristics is quite considerable. Use of non-circular polyester in place of a circular one augments the wickability of liquid water along with the permeability of air and moisture vapour through the fabrics, revealing their high porosity, which assists air and moisture to propagate. Mixing viscose into polyester brings down the air permeability and moisture vapour transmission rate (MVTR) of fabrics. Results show that moisture absorption of viscose is an important factor in influencing the moisture transport characteristics including both wickability and MVTR of 100% viscose and P/V-blended fabrics.     

Rice bran proteins: Properties and food uses

Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t. The presence of enzyme lipase in rice bran causes rapid deterioration of oil to free fatty acids and glycerol. Various stabilization techniques involving heat treatment, low‐temperature storage, chemical treatment, control of relative humidity during storage, and simultaneous milling and extraction were evolved to inactivate lipase. Multiple forms of rice bran lipase have been identified. Fractional classification of proteins reveals a high percentage of albumins and globulins. Proteins can be extracted from full‐fat or defatted rice bran by alkaline extraction and acid or heat precipitation. Extraction procedures influence the protein content of concentrates, which ranged from 19.4 to 76.1% in concentrates from full‐fat rice bran and 17.5 to 85.0% in concentrates from defatted rice bran. The PER of rice bran ranges from 1.59 to 2.04 and that of protein concentrates from 1.99 to 2.19. Available lysine contents of protein concentrates ranged from 54 to 58.8%. The essential amino acid profiles of protein concentrates indicate that threonine and isoleucine are limiting amino acids. Various functional properties of rice bran protein concentrates have also been investigated that are known to be influenced by drying technique and stabilization treatment of rice bran. Rice bran has been used in food as full‐fat rice bran, defatted rice bran, and in the form of rice bran oil and protein concentrates. Full‐fat and defatted rice bran have been used in bakery products, breakfast cereals, wafers, as a protein supplement, binder ingredients for meats and sausages, and as a beverage base. Incorporation of protein concentrates have been studied in bread, beverages, confections, and weaning foods.