共查询到20条相似文献,搜索用时 95 毫秒
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介绍了所研制的高渗透性土工布的生产设备、工艺等 ,其产品测试结果表明该产品具有良好的渗透性、高强力、高延伸性 ,深受客户欢迎。 相似文献
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本文提出了创造卷烟产品高附加价值的有效途径和产品是否具有附加价值的确定理论以及产品高附加价值的测算方式,为卷烟企业走投入少、效益高的发展道路作一点尝试。 相似文献
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随着纺织技术的不断发展,织物的种类与结构有了很大的变化,在不断创新的思路下,产品的设计越来越趋向于个性化,高经密高紧度的品种越来越多。1高经密高紧度织物生产时存在的问题 相似文献
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什么是高利润的产品,这个很难说,我觉得任何产品都有高利润,关键是看你怎么去运作这个产品,怎么样能够把利润做上去,这不仅仅是产品的问题,关键还是代理商的经营思路问题。 相似文献
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在非织造材料生产中应用高收缩纤维可以改善非织造材料产品的结构和性能,提高产品附加值,扩大非织造材料的应用范围。介绍了高收缩聚酯纤维的收缩机理、性能、生产方法,以及含有高收缩纤维的非织造材料的应用。 相似文献
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合纤高捻绸近两年走俏市场,是比较理想的高档服装面料,产品在市场上供不应求。但合纤高捻产品在半成品加工过程中存在很多问题,能否保证产品质量,选择最佳工艺将是生产合并高抬产品的关键。一、定型工艺的选择生产高抢产品的关键一环就是丝线的热定型。当合纤产品经纬线捻度超过6.3T/cm(16T/时)和3.15T/cm(8T/时)时需经热定型来消除丝条的内应力,以获得抬度稳定的高抬丝,这有利于织造。根据在生产过程中的反复试验和实践,现将我厂高捻产品的经纬丝热定型工艺介绍如下。采用K491捻丝机的耐高温筒子,其容量为80~90%。热定… 相似文献
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利用气流染色机的结构特性,开发高效的前处理工艺,既可以保证产品质量,又可达到高效节能的目的。气流染色机的固有功能,为织物的高效前处理提供了有利条件,使操作简单,产品质量容易得到保证。 相似文献
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Ingredients incorporated dry into 10% fat and 30% added-water bologna were: DuoFiber®, oat fiber, pea fiber, wheat starch, Firm-tex®, and isolated soy protein. Test bolognas were less firm than the high-fat control but more firm than the low-fat control. Fiber-containing bolognas were more grainy and less juicy than the high-fat control. Low-fat bolognas were darker red than high-fat bologna. DuoFiber and oat fiber had greater cooking losses than the low-fat control, but purge was reduced by all test ingredients, particularly Firm-tex. Lower vacuum level in packages also resulted in less purge. Test ingredients had beneficial effects on properties of low-fat, high added-water bologna, thus providing a way to alter product characteristics. 相似文献
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介绍了利用国产纤维为主体原料,利用化学浸渍法和吸水性处理等工艺开发和研制用作吸血海绵体材料的高吸水非织造布的过程和结果。 相似文献
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Application of High Pressure with Homogenization,Temperature, Carbon Dioxide,and Cold Plasma for the Inactivation of Bacterial Spores: A Review 下载免费PDF全文
Rita P. Lopes Maria J. Mota Ana M. Gomes Ivonne Delgadillo Jorge A. Saraiva 《Comprehensive Reviews in Food Science and Food Safety》2018,17(3):532-555
Formation of highly resistant spores is a concern for the safety of low‐acid foods as they are a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the strategy usually applied in the food industry is the intensification of traditional preservation methods to sterilization levels, which is often accompanied by decreases of nutritional and sensory properties. In order to overcome these unwanted side effects in food products, novel and emerging sterilization technologies are being developed, such as pressure‐assisted thermal sterilization, high‐pressure carbon dioxide, high‐pressure homogenization, and cold plasma. In this review, the application of these emergent technologies is discussed, in order to understand the effects on bacterial spores and their inactivation and thus ensure food safety of low‐acid foods. In general, the application of these novel technologies for inactivating spores is showing promising results. However, it is important to note that each technique has specific features that can be more suitable for a particular type of product. Thus, the most appropriate sterilization method for each product (and target microorganisms) should be assessed and carefully selected. 相似文献