共查询到10条相似文献,搜索用时 109 毫秒
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本文阐述了粉末涂料的类别、用途及优点;针对皮革、纸张、塑料等柔弹热敏性材料的特点,具体地阐述了皮革等柔弹热敏性材料用粉末涂料的设计基本原则和在研究中需要考虑的问题,以及涂饰方法的选择。 相似文献
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静态发色性能是热敏纸的关键性能指标,国标规定其使用的检测仪器不具备普遍性,由此导致其供应链的不同环节对静态发色性能的检测结果不能达成一致意见,造成对产品质量的投诉增多,有的甚至形成纠纷。本试验室通过大量试验,研究出一种接近标准静态发色仪的发色体系:将铜保温模块放置在普通鼓风干燥箱内,可以使热敏纸稳定饱和发色。该新方法旨在推动热敏纸静态发色性能检测的标准化,避免生产者与用户间的质量纠纷。 相似文献
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研究了热敏性食品物料在蒸发器汽液分离室内的品质变化,阐述了分离室内的存液量对热敏性食品物料品质保持的重要性。 相似文献
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微波作为一种新型加热技术,在食品领域得到广泛的应用。研究得出蛋白质与微波的相互作用显著且影响食品品质。然而,微波对蛋白质的作用机制一直是众多学者讨论的焦点。作者围绕微波对蛋白质及其衍生物各级结构的影响以及微波引起的蛋白质功能的改变展开综述,希望为研究微波对蛋白质等食品大分子的作用机理提供参考。 相似文献
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Birthe Mller Jose Luis Molina‐Cano Lars Munck 《Journal of the Institute of Brewing》2002,108(3):294-302
In earlier studies concerning vigour, where subsamples are heat‐treated before germination there was found heat‐sensitive as well as heat‐resistant barley samples. The vigour model developed by Ellis and Roberts and further developed at Carlsberg, could only describe the heat‐sensitive barleys. Seventeen samples of the “Alexis” variety grown widely in Europe were collected from the EBC trials in 1994 in order to see if heat resistance in barley was influenced by different growing conditions. We found both heat‐sensitive samples following the vigour model as well as pronounced heat‐resistant samples, but these were not divided according to growing conditions. The germination curves dependent on heat treatment and germination time were evaluated by Principal Component Analysis (PCA). Heat‐resistant barley samples could be differentiated from heat‐sensitive samples already after ½ h of heat treatment at 68°C (12% moisture) and after 3 days of germination. The barley samples were analysed with regard to malting quality. The PCA evaluation of the data divided the samples according to growing location, mainly due to differences in protein and β‐glucan. However, the malting analyses could not describe the differences in heat resistance and sensitivity of the barleys. The biochemical background of the heat resistance found is discussed on the basis of literature. Our findings should give an experimental basis for exploiting a biochemical principle for heat resistance, which is formed during grain filling and consumed during storage and germination. 相似文献
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织物手感及其评价方法(一) 总被引:4,自引:0,他引:4
织物手感的系统研究起源于本世纪30年代,经过约50年的不懈努力,终于从感官评价走上了能客观和科学评价的道路.影响织物手感的因素包括纤维的种类、纱线的结构和织造的规格,以及染整加工条件.织物手感的感官法评价,是由织物的力学刺激和热的刺激等感觉转换成感情,然后用语言来表达.文章还介绍了各种测量织物物理特征值的仪器,将织物手感的感官测量引向客观的定量化测量. 相似文献
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PBT纤维对外加的温度影响非常敏感,文中采用正交试验法,就染色温度和保温时间两个因素,对不同加工方式的PBT纤维卷曲性能的影响作了探讨,并优选出推荐方案。 相似文献
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