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DAP树脂浸渍纸装饰板研究 总被引:2,自引:0,他引:2
介绍了DAP树脂浸渍纸装饰板的研究背景及其性能、应用.分九组对样品进行了浸渍、干燥、热压工艺实验,并对装饰板进行了树脂含量、预固化度、抗拉强度、吸水膨胀率测定.得出基本工艺为:除水剂3%,浸胶量140%,胶纸90℃下的烘干时间为47min. 相似文献
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本文基于阻燃浸渍纸的制备,开展了阻燃浸渍纸贴面人造板制备技术研究。研究表明:1)阻燃剂中季戊四醇是树脂黏度增加的主因,并通过添加尿素可以减缓黏度增加,为浸渍工艺提供可能。2)聚磷酸铵影响氨基树脂固化,调节甲醛与尿素、三聚氰胺比例可以延长树脂固化时间。3)阻燃浸渍纸的表面胶合强度满足标准要求,并和热压条件相关。4)与混合/浸注的阻燃处理方式相比,阻燃浸渍纸贴面处理方法将阻燃剂集中在基材表面,用量减少,成本降低。 相似文献
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以氟化中间相沥青为疏水试剂,分别采取浸渍法和气相沉积法对碳纸进行疏水改性,考察了氟化中间相沥青负载工艺及负载量对碳纸微观形貌、厚度、表观密度、导电性和疏水性能的影响。结果表明,采取浸渍法改性比气相沉积法改性获得的碳纸疏水性能更优,相应的性质参数也有所变化。随着氟化中间相沥青负载量的增加,碳纸的厚度增加,表观密度减小,电阻率增加,接触角增加。当氟化中间相沥青负载量为10 wt%时,浸渍法改性获得的碳纸电阻率为5.6 mΩ·cm,接触角为139°,满足燃料电池中气体扩散层的使用要求。 相似文献
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Tencel纤维性能及其纱线质量测试分析 总被引:12,自引:6,他引:6
当今世界上开发和研究Loycell纤维生产工艺的主要有英国的考陶尔兹公司 (Courtaulds) ,奥地利的伦青公司 (Lenzing) ,德国的AKZONOBELL公司等 ,考陶尔兹公司 1 992年以商标Tencel作为新一代的纤维素纤维投放市场。由于其自身的优良性能 ,目前正受到越来越广泛的关注。在今天 ,粘胶工艺对环境造成了严重污染 ;棉花的产量不可能在短时期内得到大幅度提高 ;现有的各种纤维素纤维产量远不能满足需求的增长。所以在寻求既有利于环境保护又能持续发展的纤维素纤维生产工艺技术方法中 ,Tencel纤维应… 相似文献
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水产品具有丰富的营养价值及其特殊的口感和风味,丰富了人们的日常饮食,使得对水产品的需求日益增加。冷冻是水产品保藏的手段之一,冷冻贮藏方式对水产品运输和保藏具有重要意义,但产品在冷冻过程中容易受到冰晶带来的机械损伤,造成贮藏过程中品质劣变,降低营养价值,所以水产品在冷冻时,需采用先进的冷冻技术或保鲜剂细化冰晶,使冰晶分布均匀,降低损伤,维持水产品在贮藏过程中的品质,从而达到在大批量流通过程中保持良好的品质。因此,该文通过对新型冷冻技术与传统冷冻技术对比、影响冷冻水产品品质的因素和冷冻水产品品质保持三方面进行阐述,总结了这三方面的发展现状以及取得的成果,并对未来冷冻水产品冷冻保鲜技术进行了展望,以期为未来水产品的贮藏保鲜研究提供充足的理论基础。 相似文献
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HSAP型超强吸水性树脂是一种新型功能高分子材料,具有优异的性能和广阔的用途。阐述了用薄层聚合法生产HSAP型超强吸水性树脂的工艺流程、特点及产品的主要性能,综述了HSAP型超强吸水性树脂在各个领域的应用现状。 相似文献
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Sudha M Lakshminarayan Vetrimani Rathinam Leelavathi KrishnaRau 《Journal of the science of food and agriculture》2006,86(5):706-712
The effect of fat replacement by maltodextrin on cake batter viscosity and the quality of the resultant cakes was studied. The viscosity of batter was reduced significantly when fat was replaced with equal quantities of maltodextrin. Cakes prepared from this batter had low volume and firmer texture. Relatively better cakes were obtained when lower quantities of maltodextrin were used in the formulation. Viscosity of the above cake batter was relatively higher. A relationship between batter viscosity and cake volume was observed. Further improvement in cake volume could be achieved using emulsifiers. In the presence of glycerol monostearate little improvement in cake batter was observed, but the resultant cake volume was improved. However, sodium steroyl lactylate, which improved the batter viscosity, did not improve the cake volume or texture. Copyright © 2005 Society of Chemical Industry 相似文献
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为了保证集聚赛络纺良好稳定的成纱质量,延长纺织器材的使用寿命,介绍了集聚赛络纺毛羽少、强力高、类似股线的性能特点;结合赛络纺的工艺特点,探讨了集聚赛络纺生产过程中对粗纱定量、捻度与卷装容量及吊锭、喇叭口、胶辊、钢丝圈等器材的选用要求及设置。指出:集聚赛络纺的生产过程比集聚纺或赛络纺相对复杂,设备保养要求也更加严格,在工艺和器材的双重控制下,要把握好粗纱定量与捻度、校准好喇叭口位置、选用硬度适中的宽胶辊、关注钢丝圈磨损程度,同时加强管理维护,就能纺出质量接近2013年USTER公报5%水平的14.58tex集聚赛络纺纱线。 相似文献
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The major risk factors and processing steps that can lead to contamination of green coffee with ochratoxin A (OTA) have been identified. Surveys of the green coffee production chain indicate that Aspergillus ochraceus and A. carbonarius are the most potent OTA producers on coffee. Both have been successfully grown in vitro on green coffee and coffee cherries, respectively, producing high amounts of OTA (5-13 mg kg -1 ). The so-called dry processing of coffee, which is cherry drying, was identified as one of the steps during which OTA formation can take place, particularly under humid tropical conditions. Cherries contain sufficient amounts of water to support mould growth and OTA formation during the initial 3-5 days of drying on the outer part of the cherries. Not surprisingly, after dehulling, husks can be highly contaminated with OTA, as also indicated by its enhanced concentration in soluble coffees adulterated with husks and parchment. A minimum water activity of 0.80 (about 14% MC) is required for in vitro OTA production on green coffee, a fact that does not rule out the possibility of OTA contamination due to improper transportation and storage of green coffee. However, this appears not to be a major route for OTA contamination of coffee. OTA contamination can clearly be minimized by following good agricultural practice and a subsequent post-harvest handling consisting of appropriate techniques for drying, grading, transportation and storage of green coffee; these procedures are well established. 相似文献
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面条类食品的现状和发展 总被引:3,自引:0,他引:3
从面条类食品的发展历史、分类开始,讨论了面条类食品的发展趋势,分析了面条类食品的行业现状,指出了面条类食品的开发方向和在开发中可能面临的一系列问题,并对未来中国面条类食品的开发和市场作了展望。 相似文献
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通过单因素与正交试验的方法研究了熬煮温度、搅打工艺以及砂质化工艺对奶糖品质的影响,结果表明,熬煮温度为125~130℃时制作的奶糖咀嚼性最好;奶糖的密度随着搅打时间的延长先降低后上升,水分随着搅打时间的增加不断减小,最后趋于平稳,在乳粉加入后的1~2min内糖膏的水分降低较快。研究发现,搅拌温度越低,奶糖的弹性和咀嚼性越好,搅拌温度对奶糖最终密度影响不大。优化试验表明,引起奶糖结晶、起砂的搅拌温度是首要因素,其次是搅拌强度与方登的添加。最终的正交优化试验所得奶糖砂质化优选方案为:捏合温度50℃,捏合强度20 Hz,方登添加量(质量分数)为5%。 相似文献