面料性能对连翻领直上尺寸的影响

研究了面料性能对连翻领直上尺寸的影响以及当翻领宽与领座高的差值变化时,面料性能对翻领直上尺寸变化规律的影响。结果表明,拉伸回弹性、压缩回弹性及面密度是影响直上尺寸的主要因素,并总结出其定量关系。当连翻领翻领宽与领座高的差值变化时,面料的性能对直上尺寸的变化有着重要的影响,规律是面料拉伸回弹性、压缩回弹性越大,直上尺寸的变化越小,反之,就大;面密度越大,直上尺寸的变化越大。     

面料性能与翻驳领倒伏量的关系

针对翻驳领结构设计中的难点倒伏量进行了研究，主要研究面料的性能与倒伏量的之间的关系。选取常用的9种面料，首先用KES-FB织物风格仪测试出面料的16项力学指标，运用SAS软件对数据进行主成分分析，使16个原始变量减少到4个变量，分别是织物的拉伸比功WT、拉伸回弹性RT、压缩回弹性RC及单位面积重量W；其次用这9种面料分别制作出领座高为2．5cm，领面宽为3．5cm的翻驳领，找出每种面料所制作的领子的最佳倒伏量；最后运用SAS软件对WT、RT、RC、W和倒伏量进行回归分析，找出了它们之间的定量关系式。     

反应性氨基硅油微乳液的制备与性能

讨论了反应性氨基硅油微乳液的制备工艺及其结构与性能之间的关系，通过乳液聚合方法制备了反应性氨基硅油微乳液。结果表明：经其整理的织物手感丰满、柔软滑爽，回弹性优异。     

涤纶经编短绒仿棉织物与棉机织物性能对比

为更好地了解涤纶经编短绒仿棉织物作为休闲外衣用面料的服用性能,测试了涤纶经编短绒仿棉织物和作为对比样的全棉机织灯芯绒织物的强伸性、耐磨性、悬垂性、透气性、透湿性、防静电性、折皱回复性、尺寸稳定性,同时使用KES织物风格仪对两种织物的风格特征进行了测试。结果表明:涤纶经编短绒仿棉织物在断裂强力、透湿性、防静电性方面表现与全棉机织灯芯绒织物相近,但耐磨性、悬垂性、透气性、折皱回复性、尺寸稳定性均好于后者,且织物风格更柔软、厚实,在纬向回弹性方面较后者稍差,适合用作休闲外衣面料。     

集圈对针织物尺寸性能的影响

通过改变集圈的比例和集圈的次数,分析它们对针织物尺寸性能的影响,同时在尺寸性能上,建立了纬平针与集圈织物之间的关系。     

基于面料性能的驳口长度对翻驳领倒伏量的影响

选取影响翻驳领样板制作的重要因素之一的倒伏量作为研究对象,选择8种常用的女装面料,研究面料性能、驳口长度与翻驳领倒伏量的关系。利用KES-FB织物风格仪测试该8种面料的13个力学性能指标,通过主成分分析,使13个原始变量减少到4个变量,分别是拉伸回弹性RT、弯曲刚度B、滞后矩2HB、压缩回弹性RC;其次,用这8种面料分别制作出领座高2.5 cm,翻领宽3.5 cm,驳口长度依次为43、38、33、28、23 cm的5种款式的领子,并测量出每款领子所对应的最佳倒伏量值;最后通过数据分析找出面料性能参数中拉伸回弹性RT、滞后矩2HB、压缩回弹性RC与驳口长度L及倒伏量之间的定量关系。     

弹力经平绒经编织物的特性控制

弹力经平绒经编织物为弹力纱和非弹力纱的交织织物,具有较好的延伸性和回弹性。文中介绍了弹力经平绒织物宜采用的原料及生产工艺流程,并对弹力经平绒织物氨纶丝的含量提出了建议。还就影响织物延伸性和回弹性的诸因素进行了分析。     

经编间隔织物的抗压回弹性研究

介绍经编间隔织物的用途、特点及研究其抗压回弹性的目的，通过具体的力学模型分析影响经编间隔织物抗压回弹性的一些主要因素。     

无缝针织服装面料结构参数与成衣尺寸的预测

针对无缝针织产品常用经验法设计,具有盲目试探性,费时费力的问题,通过对无缝针织织物的密度和面密度等结构参数和成品服装尺寸的测试,分析影响织物结构和成衣尺寸的主要因素,包括原料种类、织物面密度、组织结构和织机型号.发现在相同的织物组织和加工工艺下,原料的下机回缩率和成品面密度决定了无缝针织产品织物的紧密度,成衣尺寸则由织物的组织结构、紧密度和织机型号决定.同时研究了结构参数与成衣尺寸之间的定量对应关系,实现了基于原料种类、织物面密度、组织结构和织机型号的无缝针织服装面料结构参数与成品尺寸的预测.     

低温反应型有机硅整理剂在苎麻织物上的应用

为了解决苎麻织物手感粗糙、回弹性差的问题,用自行合成的一种低温反应型有机硅整理剂WF与CGF、WH-U-1、ES进行对比实验,结果表明WF是一种价格便宜、整理效果优良的低温反应型有机硅柔软剂,它对改善苎麻织物的手感有特别的效果.     

男式衬衫领纸样设计研究

分析了颈部对领子纸样的影响,通过实验的方法研究了面料性能与衬衫领下落量之间的关系,分析了面料的缩水率和热缩率对衬衫领尺寸的影响,找出了衬衫领纸样设计中的3个主要因素的影响规律。研究结果表明:领子纸样设计中前颈点、侧颈点以及后颈点与颈部构造有密切关系,并指出颈部倾斜形态对纸样的影响;面料的拉伸比功、拉伸功回复率、压缩功回复率、单位面积重量等4个主要性能指标对下落量有影响;在确定领子样板尺寸时必须考虑面料的缩水率和热缩率对其的影响。     

面料性能对翻驳领倒伏量变化规律的影响

针对翻驳领结构设计中的一大难点——倒伏量,主要研究面料性能对倒伏量变化规律的影响。选择西装常用的6种面料,用KES-FB织物风格仪测试出面料的16个力学性能指标。运用SAS软件对原始数据进行主成分分析,使16个原始变量减少到3个变量,即拉伸回弹性RT、压缩回弹性RC及单位面积质量W;其次,用这6种面料分别制作出5种款式的领子,领座高均为2.5 cm,领面宽依次为3.5、4.5、5.5、6.5、7.5 cm,领面总宽度差值H依次为1、2、3、45、cm,找出6种面料制作每款领子的最佳倒伏量的数值;最后运用SAS软件对RT、RC、W、H与倒伏量进行回归分析,找出了它们之间的定量关系式。     

再生纤维素凝胶对乳清分离蛋白预乳化液稳定性的影响

利用再生纤维素（regenerated cellulose,RC）凝胶改善蛋白质预乳化液的乳化稳定性。考察添加量分别为0%、0.4%、0.8%、1.2%、1.6%的RC对乳清分离蛋白（whey protein isolate,WPI）-橄榄油预乳化液乳化稳定性、乳化活性、粒度大小、微观结构、流变特性的影响。结果表明,添加RC可以显著提高WPI预乳化液的乳化稳定性及乳化活性（P＜0.05）,RC添加量为0.8%时可以有效抑制乳化液的分层现象;随着RC添加量的增加,乳化液粒度大小及絮凝程度显著降低（P＜0.05）;乳化液流变学特性显示RC具有很好的增稠作用和凝胶性能。结果表明RC的添加对于WPI-预乳化液稳定性有很大影响,预乳化液中添加1.2% RC,可以有效增加乳化液黏度,获得较强的凝胶网络结构,显著降低粒度,改善乳化液稳定性。     

Objective evaluation of wrinkled fabric using radon transform

Abstract

Wrinkling is one of the most important visible properties of a fabric for the consumer that is routinely evaluated in reference to a set of visual standards in the textile industry. The visual evaluation is unreliable and time-inefficient. This paper introduces a new quantitative analysis method for fabric wrinkle and addresses the development of an image analysis technique using the radon transform (RT) and texture analysis to evaluate it. Objective results from the RT and texture analysis are compared with subjective ones from human experts. The study reveals a linear relationship between the RT as objective evaluation and subjective evaluation having a correlation coefficient of 0.97. The correlation between texture analysis and subjective evaluation is acceptable.     

Effect of temperature conditions of the home environment on the physical properties of semi-solid fat products

The effect of temporary storage at room temperature (RT, 23 °C) on the physical properties and the texture of commercially available semi-solid fat products was studied. Three semi-solid fat products, namely, butter, margarine containing milk fat, and fat spread (70 % fat w/w), were maintained at RT for 2 days and then stored at 5 °C for another 2 days, and the changes in their physical properties were evaluated. The texture and sensory analyses showed that the hardness of the butter sample temporarily stored at RT increased. The storage modules (G′) at 5 °C of the butter sample that was temporarily stored at RT were higher than those of the butter stored continuously at 5 °C. Cryo-scanning electron microscopic visualization of the fat crystal network showed that film-like crystal networks linking dispersed water droplets were observed in the butter and margarine temporarily stored at RT. Meanwhile, X-ray diffraction patterns indicated that the regenerated fat crystal network comprised a polymorphic α-2 form, unlike the network in the butter not subjected to RT storage. These results suggest that the storage temperature history in the home environment can increase the hardness of semi-solid fat products containing milk fat because of the reformation of crystal networks in the milk fat triglycerides that were melted under RT.     

Saccharomyces cerevisiae strains and the reduction of Aspergillus parasiticus growth and aflatoxin B1 production at different interacting environmental conditions,in vitro

The effect of Saccharomyces cerevisiae RC008 and RC016, previously selected based on their aflatoxin B₁ binding ability and beneficial properties, against Aspergillus parasiticus under different interacting environmental conditions was evaluated. Studies concerning the lag phase, growth rate and aflatoxin B₁ production were carried out in vitro under different regimes of a _w (0.95 and 0.99), pH (4 and 6), temperature (25 and 37°C), and oxygen availability (normal and reduced). Both yeast strains showed great antagonistic activity at pH 4, decreasing growth rate compared with the control. The RC008 strain showed the greatest inhibitory activity at all assayed conditions. A. parasiticus produced large amounts of AFB₁ in vitro. A significant decrease of AFB₁ levels in comparison with the control were observed with yeast interaction. Differences between control and treatment values ranged from 130 to 5400?ng?ml^?1. S. cerevisiae RC008 and RC016 could be considered as effective agents in reducing growth and AFB₁ production at different interacting environmental conditions, related to that found in stored feedstuff. The importance of the present work lies in the search for live strains with both probiotic and biocontrol properties able to prolong the safe storage of feedstuff and exert beneficial properties after animal consumption and which could be included in a novel product for animal feed.     

Saccharomyces cerevisiae strains retain their viability and aflatoxin B1 binding ability under gastrointestinal conditions and improve ruminal fermentation

The aim was to evaluate both the ability of yeast strains to survive and bind AFB₁ under ruminant gastrointestinal conditions and the effect of these yeast strains on ruminal fermentation. Yeast viability was studied under simulated gastrointestinal conditions. AFB₁ binding ability was evaluated at different pH values as present in the ruminant gastrointestinal tract. The effect of yeast strains on cellulose digestion and volatile fatty acids production by ruminal bacteria was also evaluated. All yeast strains were able to survive under gastrointestinal conditions and to adsorb AFB₁ at the different pH assayed. The strain RC016 showed the highest binding percentage at the three tested pH. The number of cellulolytic bacteria in ruminal fluid increased in the presence of RC008 and RC016 yeast strains. The concentration of acetate and propionate after ruminal fermentation increased with the addition of RC008 and RC016 strains; this effect was less significant with RC009 strain. Strains RC008 and RC016 are potential probiotic to be included in animal feed: they help to increase fibber digestibility and could reduce AFB₁ bioavailability in the gastrointestinal tract. Viable S. cerevisiae RC008 and RC016 strains with both probiotic and mycotoxins adsorption properties could be used as feed additives in ruminant feedstuff.     

Texture,rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

The objective of this work was to examine the texture, viscosity, rheological properties and meltability of processed cheese analogues prepared using only acid casein (AC) or rennet casein (RC) at 11, 12 or 13% concentration, or using 10% AC or RC plus 1, 2 or 3% whey protein concentrate 80 or isolate. Hardness, adhesiveness and viscosity generally increased while meltability decreased with protein concentration. RC samples were harder but less cohesive than AC samples, and adding whey proteins to RC samples caused greater adhesiveness compared with AC samples. The temperature of decreasing loss tangent and the transition temperature differed between AC and RC samples. All AC samples but only 11% RC samples exhibited good meltability. These distinct properties observed in the current study may provide an approach to control textural/rheological properties and meltability by using the appropriate casein and whey preparations at the proper concentration.