亚麻/羊毛混纺纱的过氧化尿素漂白工艺

利用漂白剂过氧化尿素对亚麻/羊毛混纺纱的漂白工艺进行了探讨.在确定过氧化尿素质量浓度、漂白温度、漂白时间、EDTA用量等因素影响混纺纱漂白效果的基础上,利用正交试验确定了过氧化尿素漂白亚麻/羊毛混纺纱的优化工艺,即过氧化尿素8 g/L,焦磷酸钠6 g/L,pH值8,反应温度80℃,时间80 min.性能测试结果表明,过氧化尿素漂白亚麻/羊毛混纺纱的工艺条件温和,对纤维损伤小,利于环保及后续加工,工艺可行.     

过氧化尿素对亚麻短纤维的漂白工艺

文章研究了过氧化尿素对亚麻短纤维的漂白工艺特点,分析了漂白液p H值、温度、过氧化尿素用量、漂白时间对白度及断裂强度的影响。结果表明:过氧化尿素漂白效果好,纤维白度高,不易泛黄,强度损伤小。整个漂白过程易控制,不产生有毒气体,对环境无污染,且不会在漂白设备中产生硅垢沉积物,设备清洗容易。最佳工艺参数:漂白液p H值8、温度80℃、过氧化尿素质量浓度8 g/L、漂白时间50 min。漂白后的亚麻短纤维手感柔软,综合性能好,满足在棉纺设备上纺纱的技术要求。     

棉织物的双氧水丝素蛋白活化漂白工艺

将废弃丝素溶解制备成蛋白助剂,应用于棉织物双氧水漂白工艺中。探讨了丝素蛋白及其与硅酸钠复配对双氧水漂白织物白度、毛效、分解率和强度的影响。结果表明,丝素蛋白可以有效地提高双氧水在较低温度和较低碱性条件下的漂白效果,实现双氧水低温低碱漂白。优化的漂白工艺为:硅酸钠2 g/L,丝素蛋白1 g/L,30%双氧水20 mL/L,NaOH 1 g/L,70℃漂白50 m in。     

兔毛蛋白助剂在棉织物双氧水漂白中的应用

本文主要通过比较白度和毛效发现,硅酸钠、焦磷酸钠和兔毛蛋白用量分别为8g/L,2～8g/L,2～4g/L时,棉织物的漂白效果最佳,其中兔毛蛋白作为双氧水稳定剂的稳定作用比焦磷酸钠及硅酸钠的稳定作用好;复配时比例为硅酸钠用量为2g/L,焦磷酸钠用量为4g/L,兔毛蛋白用量为2g/L时,三种稳定剂复配后织物白度及毛效比两种稳定剂复配效果好.     

大豆蛋白／棉混纺针织物的漂白工艺

分别采用还原漂白、氧化漂白、酶处理、氧化-还原双漂、还原-氧化双漂和氧-氧双漂等工艺对大豆蛋白/棉混纺针织物进行漂白.采用单因素试验和正交试验,测试了白度、强力和毛效等指标,确定优化漂白工艺为:煮漂(双氧水30 g/L,尿素5 g/L,碳酸钠5 g/L,高效精练剂2 g/L,硅酸钠3 g/L,渗透剂JFC 2 g/L,100 ℃处理90 min)→水洗→烘干→环利粉还原复漂(环利粉20 g/L,碳酸钠5 g/L,渗透剂JFC 2 g/L,95～100℃处理120 min)→水洗→烘干.     

大豆蛋白织物漂白工艺研究

探讨了一步法和两步法漂白工艺对大豆蛋白织物的漂白效果.在一步法漂白工艺中,探讨了氧化剂过氧乙酸及双氧水在大豆蛋白织物漂白工艺中的应用.通过对温度、氧化剂用量、时间等的分析,得出其对漂白效果的影响规律,并通过正交试验选出较佳漂白工艺.在两步法漂白工艺中,优选出适合大豆蛋白织物的较佳漂白方法:先用双氧水漂白(双氧水10 g/L,硅酸钠2 g/L,45 min,80℃),然后用过氧乙酸漂白(过氧乙酸8 g/L,pH值为6,60 min,70℃),在此工艺条件下,可以得到较好的漂白效果,白度为61.16.     

尿素在棉针织物前处理中的应用

通过正交实验对硅酸钠和尿素在棉针织物前处理中的作用进行了详细的对比分析,验证了尿素能够控制过氧化氢的分解,织物处理后的白度、毛效、强力均能达到生产的要求。尿素具有价格低、漂白时间短、污染轻的优势,可以替代硅酸钠用于棉针织物前处理采用尿素做稳定剂的最佳工艺为:双氧水4g/L,尿素12g/L,NaOH 2g/L,JFC 2.5 g/L,浓度100℃,时间90min,浴比1∶20。     

助剂对过氧化尿素漂白亚麻短纤维性能的影响

分析了过氧化尿素的漂白特点,探讨了亚麻短纤维漂白性能的影响因素.试验表明:渗透剂JFC用量2.0~2.5g/L、焦磷酸钠用量2.5~3.0 g/L、络合剂EDTA用量3.5 g/L时,亚麻短纤维白度高、强力损伤低.     

紫绒低温氧漂工艺

通过测试漂白后紫绒的白度和碱溶解度,探讨了漂白工艺各因素对漂白效果的影响.其最佳低温氧漂工艺条件为:30%双氧水用量60 g/L,尿素用量2.0 g/L,焦磷酸钠用量2.8 g/L,氧漂温度45 ℃,时间3 h,浴比1:50.漂白后紫绒白度可达57.42,碱溶解度可达27.14%.     

碱煮和氧漂对汉麻织物染色性能的影响

以提高汉麻织物染色深度为目的,采用正交设计方法对碱煮练和漂白工艺进行了分析,并对碱煮练助剂进行了优化.结果表明,碱煮练最佳工艺为:氢氧化钠10g/L,亚硫酸钠3g/L,硅酸钠2g/L,浴比1:20,温度80℃,时间90min.使用多聚磷酸钠作助剂,可以提高碱煮练汉麻织物的染色深度.漂白最佳工艺为:双氧水8g/L,温度85℃,时间90min, pH值10~11,浴比1:20.漂白次数对汉麻织物染色性能有一定影响,两次漂白效果最好.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications

Microgels are ‘soft’ microscopic cross-linked polymeric particles that are being increasingly exploited in a variety of industries for rheology control, encapsulation and targeted delivery. They are valued because of the ability to tune their functionality to address specific applications in oil recovery, coatings, drug delivery, cosmetics, personal care and foods. Food microgels are typically biopolymer hydrogels in the form of microspheres, nanospheres (also called nanogels), spheroids and fibres. The utilisation of engineered microgels in foods has so far been limited, despite their great potential to address several needs in the food industry, including: satiety control, encapsulation of phytonutrients and prebiotics, texture control for healthier food formulations (e.g. reduced fat products), and targeting delivery to specific areas in the digestive tract. We review the scientific and patent literature on the utilisation and manufacturing methods for producing microgels with an emphasis on micro-hydrogels for food applications.     

12—A CRITIQUE OF SOME HYPOTHESES RELATING TO THE HETEROGENEITY OF THE HIGH-SULPHUR PROTEINS OF WOOL

Joubert and Burns prepared a large number of fractions from the high-sulphur proteins of wool and estimated their molecular weights and amino-acid compositions. Their data have been re-examined in order to look for statistically significant interrelations between amino acids and between the proportion of various amino acids and molecular weight. Statistical analysis of the data is also used to examine the credibility of some hypotheses concerning the mechanism of keratin biosynthesis and to provide further evidence for the existence of families of proteins within the high-sulphur fractions of wool.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of     

The Latest Data about Development of Chinese Printing Industry in 2013

In the 2014 China（Shanghai）International Printing Week,Director Wang Yanbin released the latest data about development of Chinese printing industry in 2013.According to statistics,in 2013,the total output value of Chinese printing industry exceeded 1trillion Yuan for the first time,reaching 1.03985 trillion Yuan.There were 105,000 printing enterprises in China,employees were 3.415 million.The total asset was 1.06247 trillion Yuan;     

The State Council Issued "Directory of Government Approved Investment Projects(2013 Edition)"

正On December 2nd,2013,the State Council issued the notification of"Directory of Government Approved Investment Projects(2013 Edition)"(hereafter referred to as"notification").It is pointed out in the"notification"that in order to further deepen reforms in investment systems and administrative examination and approval systems,simplify administrative procedures and delegate powers to lower levels,earnestly     

China textile machinery: taking off in progress

正Among the 1600 exhibitors who take apart in the ITMA ASIA+CITME2014 2/3 are Chinese manufactures.If the numerous figures failed to attract your attention,the increase of quality should draw your focus.To adopt the demand of developing textile machine market,domestic textile machinery enterprises now follow the slogan of"technology drives development"to enhance product competitiveness.Our domestic sellers will showcase product ranging from spinning,weaving,dyeing and printing,     

Top Ten News of China's Paper Industry 2013

On December 24th, 2013, the meeting on the selection of top 10 news of China＇s paper industry 2013 sponsored by 〈China Paper Newsletters〉 was held in Beijing. The yearly selection of the top l0 news, which began in 2000, has become a brand activity widely recognized in the industry thanks to the support from the authorities at all levels and public participation.