粗纺羊绒水纹透色印花围巾的研发

在对羊绒围巾普通印花的基础上,开发并生产了粗纺透色水纹印花围巾.文章讲述了此产品的设计规格、图案颜色、产品风格等方面的设计理念,探讨了产品的织造、印花以及后整理等加工工艺,并对产品的质量及物理指标进行了分析测试.研究表明,粗纺羊绒透色印花围巾加工工艺可行.产品质量及物理指标测试结果符合国家标准要求.此围巾图案朦胧,色泽鲜艳光亮,穗与围巾印花图案色泽一致,达到了围巾双面服用的效果,美观实用.     

粗纺山羊绒针织衫可机洗性能的研究

以粗纺羊绒针织衫为例,从原料选配、纺纱工艺、织造工艺和后整理几个方面,对影响粗纺山羊绒针织衫可机洗性能的原因进行分析研究,开发粗纺羊绒针织衫可机洗加工工艺。研究表明,粗纺羊绒针织衫可机洗性能应该从原料、纱线结构、织物结构和后整理工艺等方面加以优化设计,同时综合考虑抗起球性、颜色和手感等多个因素。     

羊绒织物的后整理技术

通过对羊绒织物后整理技术的研究,使产品的实物质量有了很大的提高.通过对缩呢机风机位置进行改造,调整洗缩工艺,解决了织物在缩呢过程中的折痕,提高了产品的一等品率;匹染低温染色工艺的应用,改善了羊绒织物手感、光泽、鲜艳度,提高了织物的强力,解决了混纺产品染色毡缩问题;国产蒸呢机的自动化改造,增加了蒸呢定形效果,使操作简便,产品质量更加稳定;对电烫设备及工艺进行了改进,大大提升了羊绒织物的风格和内在品质,提高了产品的竞争能力;羊绒雕印织物的研发,增加了羊绒织物的花色品种,提高了产品的附加值,填补了国内羊绒雕印织物的空白.     

羊绒/貉绒/丝光羊毛粗纺混纺纱线的开发

为了增加粗纺羊绒产品的蓬松度和滑糯性,将羊绒的柔软、滑糯,貉绒的蓬松、丰满与丝光羊毛的粗犷、挺括有机结合,设计开发出休闲时尚的高档羊绒混纺产品.经过多次试验确定了羊绒/貉绒/丝光羊毛粗纺42 tex×2纱线的混纺比,阐述了和毛、梳毛、细纱、络筒、并线、捻线等各道工序的生产工艺、工艺参数的设置及成品后处理的方法.该产品的开发改变了粗纺羊绒织物的风格,丰富了羊绒产品的品种,缓解了羊绒资源匮乏的现状,同时也满足了消费者对羊绒产品的不同需求,使羊绒混纺产品具有广阔的发展前景并创造较高的经济效益.     

羊毛/大豆纤维混纺针织绒染整工艺研究

采用含氯助剂对大豆纤维和羊毛纤维混纺针织绒进行预处理,并用酶对大豆纤维进行脱色,对大豆纤维与羊毛混纺的绞纱同浴同色染色作了研究,通过对工艺的适当调整,取得了较为一致的同色效果.经柔软处理后的产品具有优良的真丝般的光泽,羊绒般的柔软的手感,防缩抗毡化性能,产品符合国际羊毛局可机洗产品标准TWCY1的质量要求.     

新型粗纺高支轻薄羊绒面料的工艺研究

目前粗纺羊绒面料产品的风格已逐渐由"厚重"向"轻、松、柔"转变。通过改进工艺参数来优化新型粗纺高支轻薄型羊绒产品的工艺路线,为纺制高支轻薄羊绒大衣呢提供技术指导。通过确定面料规格,调整梳毛设备的工艺参数,改进织造准备与上机工艺及优化后整理加工工艺,最终制得的粗纺羊绒产品能够满足高支轻薄大衣呢的技术要求。     

中高支粗纺羊绒彩点纱的纺制

研究了通过在羊绒纱线中加入彩色点子的方法,生产出具有特殊效果的羊绒纱线.中高支粗纺羊绒彩点纱的纺制具有一定的技术难度,文章对彩色点子的生产以及和毛、梳毛、纺纱、络筒等工艺进行了探讨,重点讨论了羊绒彩点纱的加工工艺.此研究为羊绒产品的设计开发注入了新的活力,开发出了一种比较理想的面料.     

丝毛花呢染整工艺探讨

介绍了丝毛花呢的生产过程，尤其通过对缩呢、洗呢、染色、拉毛、蒸呢等工序进行工艺革新，攻克了脱胶、起绒等技术难关，生产出独具风格的产品，实现了蚕丝下脚料用于粗纺呢绒的设想。这对于降低成本、开发粗梳毛纺原料等都是一种良好的尝试。     

新型毛纺织染整成套技术设备消化吸收国产化论证会

“新型毛纺织染整成套技术设备”系国家重点引进技术消化、吸收、国产化项目。该项目拟对阔幅高产粗纺梳毛机、粗纺细纱机、分条整经机、连续罐蒸机、高速洗缩机、连续湿热定形机等进行消化吸收国产化,同时进行工艺软件及产品的开发研究。为了做好这项工作,纺织部科技司于     

奥普蒂姆/羊绒粗纺混纺纱线的开发

OPTIM纤维具有与羊绒相似的特性，它对利用羊毛资源，提高羊毛产品的附加值，满足人们服用性能的要求以及保护生态环境有很大意义。文中介绍了奥普蒂姆纤维的特性，并以OPTIM纤维为原料与羊绒进行混纺生产粗纺纱，条干均匀，手感丰满、光滑，为高档织物的生产提供了优质纱线。通过与羊绒粗纺纱的纺纱工艺进行比较，分析、探讨了OPTIM纤维与羊绒混纺纱的工艺参数，为OPTIM产品的开发提供了依据。     

废纸制浆造纸废水的封闭循环和零排放

废纸作原料的制浆造纸厂全厂废水封闭循环和零排放的技术已经成熟。厌氧／好氧相结合的处理系统是封闭循环的关键。少量的废水处理即可解决高度封闭的造纸厂常见的腐浆、臭气、结垢、腐蚀、添加剂用量的增大以及粘缸糊网等问题,废水处理的投资和运行成本低于传统的处理方法。本文通过德国Kappa Zulpich纸厂零排放的实例介绍了有关理论和实践。     

造纸脱墨废水处理方法的研究

本文采用Fenton试剂氧化处理、声化学氧化法以及活性炭吸附等方法处理脱墨废水,取得了较满意的处理效果.处理出水的CODcr值达到74mg/L,CODcr去除率为95%以上,达到了国家一级排放标准.     

活性染料地色涂料拔染印花的研究

简述了活性染料地色涂料拔染印花的还原剂(拔染剂)、润湿剂、黏合剂的选择。提出了环保型涂料拔染印花浆不需要经过水洗、皂洗即能达到无甲醛拔染印花产品,可节水、节能、减少环境污染,符合低碳经济理念。     

卤水复分解法制纯碱工艺研究

在卤水中加入固体碳酸氢铵反应得到碳酸氢钠沉淀,经煅烧后得纯碱,产品符合国标要求.试验探讨了影响纯碱质量的因素,确定了适宜的工艺条件,并进行了技术经济分析.工艺用卤水代替盐为原料,使原料成本低,且省去了卤水制盐需耗的能量;工艺简单、投资少、利润高,无三废排放.     

Treatment of dairy waste waters and economics of treatment on site compared with treatment by the water authority

A strategy for managing problems of water use and waste-water disposal is based on avoidance of waste and careful examination of alternative courses of action. Many of the processes feasible for waste-water treatment in the dairy industry are classified and reviewed. An approach to the economic and financial appraisal of waste-water treatment projects is outlined.     

混凝沉淀-A/O生化—MAP工艺处理移膜革生产综合废水

介绍了混凝沉淀-A/O生化—MAP组合工艺处理移膜革生产废水的基本流程,主要构筑物的工艺尺寸及附属设施,工程一次性投资,废水处理成本以及出水水质等内容;分析了工艺的设计、运行情况;总结了该工艺的运行特点;并指出经处理后的出水水质可以达到《合成革与人造革工业污染物排放标准》(GB21902-2008)中表2新建企业水污染物排放限值要求。     

Odorous products of the chlorination of phenylalanine in water: formation, evolution, and quantification

To explain some of the possible origins of an odor episode which took place in a drinking water supply in the region of Paris (France), the chlorination reaction in water of phenylalanine was studied. This amino acid was chosen for first experiments because of its physical and chemical particular properties. Changes in the different byproducts formed were followed by high-performance liquid chromatography (HPLC) over a period of time. N-chlorophenylalanine (mono-N-chlorinated amino acid) and then phenylacetaldehyde were the major products formed for the lower chlorine to nitrogen molar ratios. For Cl/N molar ratios of 1 and beyond, phenylacetonitrile and N-chlorophenylacetaldimine appeared and increased with the chlorination level. N-chlorophenylacetaldimine was quantified by using its difference of stability in various organic solvents. Our attention was first directed to the monochlorinated derivative but further examination indicated that it could not be responsible for odor troubles: it dissociated before reaching the consumer's tap and it was produced at consistently low yields under conditions relevant to drinking water treatment. On the contrary, chloroaldimine appeared to be a very odorous and water-stable product: it strongly smells of swimming pool with a floral background. The odor detection threshold is about 3 microg x L(-1) and it can persist for more than one week at 18 degrees C. It is now suspected of being a source of off-flavor concerns among consumers.     

关于餐厨垃圾处理技术及资源化利用的相关思考

随着我国经济的快速发展,人们的生活质量日益改善,而餐厨垃圾的产生量却越来越大.由于餐厨垃圾的水分、有机物的含量较高,所以,其属于易腐垃圾,一旦处理不当,很容易引起恶臭、废水等环境污染.在餐厨垃圾中,含有很高的油脂盐分等,有机物丰富,但可以通过科学化的处理方式对其进行资源化利用,这样既减少了资源浪费,又减少了垃圾处理成本.本文主要结合实际案例对餐厨垃圾的特点、资源化利用措施进行了分析,旨在进一步提高餐厨垃圾的回收利用率,从而减少资源浪费.     

Physico-Chemical Properties,Stability, and Potential Food Applications of Shrimp Lipid Extract Encapsulated by Complex Coacervation

Lipid extract from shrimp cephalothorax is a potential food coloring owing to its intense red color. However, it presents some drawbacks, such as its characteristic odor, astaxanthin instability, and difficult dosage and manipulation. The present work is an attempt to overcome these problems by means of complex coacervation encapsulation using gelatin and gum arabic as wall materials. Round molecules in which the lipid extract was efficiently encapsulated in the form of multiple droplets were obtained. The resulting microcapsules stabilized by freeze-drying had good properties with a view to their application as food coloring, owing to their intense red color, improved astaxanthin stability, and low water activity, water solubility, and hygroscopicity. The coloring capacity and sensory properties were evaluated when added to yogurt and a gellified fish product. For yogurt, a trained sensory panel determined that encapsulation effectively reduced the characteristic odor, whereas the coloring capacity was improved, as compared to non-encapsulated lipid extract. For the gellified fish product, no sensory improvement was observed, but the encapsulated lipid extract provided an attractive, uniform color.     

基于气味指纹技术的牛奶香精鉴别研究

奶味香精是现代食品工业非常重要且应用非常广泛的添加剂之一,不同类型牛奶香精的气味差异仅靠色谱技术和人工感官鉴别比较困难。为了建立奶味香精的气味指纹分析鉴别方法,本文以天然牛奶香精、复配牛奶香精、酶解奶油香精和实验室制牛奶香精为样品,分析了样品的挥发性化合物组成和气味指纹信息,比较了市面上常见几种奶味香精的气味差异,建立了基于气味指纹技术的奶味香精香料的鉴别研究方法。研究结果表明:气味指纹技术能准确区分和鉴别奶味香精的气味差别,识别效果显著。天然牛奶香精与实验室制牛奶香精在主要特征风味物质方面的相似度较高,复配牛奶香精的整体气味则和其他样品差异较大,分析数据表明天然牛奶香精的香味可能是酶解奶油产物经过进一步处理和修饰得到的。