包缠捻度对苎麻包缠纱性能的影响

利用空心锭包缠纺技术,用锦纶长丝作为外包缠纱,对苎麻芯纱的毛羽进行束缚,减少纱线毛羽,进而改善织物的刺痒感。探讨了包缠捻度对苎麻包缠纱性能的影响,尤其是对毛羽的影响。发现纱线的毛羽指数随着包缠捻度的增大先急剧减小,后逐渐趋于平缓。捻度较小时,双包对毛羽的改善效果优于单包;捻度较大时,两者趋于一致。另外,包缠有利于改善纱线的条干,但纱线强度有所降低,并且强度随捻度增加而减小。因此,考虑到纺纱效率、原料成本及纱线的综合性能,日常生产时,在满足苎麻纱毛羽控制的前提下,应选择单包包缠,捻度控制在452捻/m左右。     

绢丝弹性织物的开发研究

从氨纶纤度,牵伸倍数及包缠捻度等参数出发,设计绢丝／氨纶包缠弹力丝的线型及织物筘幅,开发织丝弹性织物,并对其织造,染色,印花及整理等加工工艺进行研究和探讨。     

蚕丝氨纶抱合丝的应用体会

氨纶弹力织物风靡市场已经有十多年了，生产上用的基本上是包缠形式的蚕丝氨纶包覆丝，即氨纶作芯，蚕丝包缠其外，工序比较长。最近，蚕丝氨纶抱合丝异军突起，受到厂家和消费者的青睐。蚕丝氨纶抱合丝(简称SSC丝)，是在缫丝过程中以氨纶为芯丝，多粒茧丝在外围平行纵向排列，一次抱合而成的新型原料。     

网络茧丝/氨纶包芯丝的开发研究

本文介绍了缫丝、包缠同时进行的网络茧丝／氨纶包芯丝的包缠原理,分析了其主要的物理性能。结果表明,其性能优越,包缠、包覆效果优良,是茧丝和氨纶丝两种纤维优势的完美结合。     

《包缠丝设备与成丝工艺及产品开发》项目通过鉴定

由浙江丝绸科学研究院承担省科委下达的《包缠丝设备与成丝工艺及产品开发》项目,于1991年9月13日通过省级鉴定。《包缠丝设备与成丝工艺及产品开发》是集设备研制及成丝工艺、织造工艺、染整工艺研究于一体,技术含量较高的综合性研究项目。该项目的研究与开发顺应了当今世界丝绸品种更新的趋势。SBC-1型生丝包缠机适合于生丝与多种长丝或短纤维的包缠复合,是国内首创的生丝包缠复合设备。该机可配单筒式或多筒式两种空心锭子,进行单包、双包或花式包缠,形成不同品种与规格的结     

印整结合的天然纤维织物转移印花

针对分散染料转移印花对纤维的局限性，采用苯乙烯接技聚合的预处理方法，将预处理剂和分散染料同浆印制转移印花纸，达到既印花又整理的目的，实现天然纤维织物的转移印花。文章以涤棉混纺、丝涤交织和真丝织物为例，对印整结合转移印花后织物的物理性能和染色牢度进行比较。     

染色对耐纶织物物理性能的影响

染色对耐纶织物物理性能的影响叶金兴编译（浙江丝绸工学院）耐纶丝织物用酸性染料染色时，其物理性能会受到不同程度的影响。一、酸性染料染色对耐纶丝屈服应力的影响通常，成线聚合物在进行冷拉伸时，在接近２％和２０％伸长处会出现两个屈服点，前者称一次屈服点，后者...     

科技消息

包缠线工艺与设备 包缠线工艺与设备的科研项目已由上海市纺织科学研究院研究成功。该设备运转正常,经过试织和应用,已批量试产。该机生产的包缠线具有工序短、效率高的特点,机器的安装、维修和保养都较方便,可进行单包、双包,稀包和密包,品种翻改灵活,加     

信息

弹力桑特缎通过省级新产品试制鉴定12月3日,杭州金富春丝绸化纤有限公司开发试制的“弹力桑特缎”通过浙江省省级鉴定。弹力桑特缎是以低捻真丝作经,以甲壳素/棉抗菌纱/Lycra包缠复合丝作纬,用缎纹组织交织而成。织物既具有白厂丝的舒适、滑爽、保健的特点,又有较强的抗菌性、较好的透气性,是一款高档的新型服用面料。该产品在织物材质、组织及经纬密度配比的选择上,在纬线包缠复合丝定形工艺的确定等方面均有所创新,在工艺的优化上克服了纬线包缠时断头率高、包缠张力不匀等难点。其技术处于国内领先水平。产品经浙江省纺织测试中心测试,…     

导电丝嵌织型织物防静电性能影响因素评述

研究导电丝嵌织型织物防静电性能的影响因素。分析了有机导电纤维种类、导电丝基材、导电纱的成纱结构、导电纱与织物的结合方式、织物组织结构、织物单位面积质量及厚度这几方面对织物防静电性能的影响。实践经验表明:有机导电纤维种类和导电丝基材对有机导电纤维导电性有显著影响;导电纱成纱结构和与织物的结合方式以及织物组织、单位面积质量和厚度都对织物防静电性具有较显著影响。认为在具体生产中必须综合考虑以上各因素,并结合防静电织物后道加工、使用及交货要求进行防静电织物的设计生产。     

长丝包缠设备的重大发展

由浙江丝绸科学研究院与上虞轻纺机械总公司的研制的新型长丝包缠机，突破了国外同类设备的共同程式设计，该机在真线／氨纶包缠丝生产过程中的成丝品质均一性，功能系统调节精细程度与均匀性，产品开发的多样性方程，达到或优于国外同类先进设备的水平。文章介绍了该机的独特结构，并与进口设备进行了工艺对比测试。     

斜纬布的开发

斜纬布主要用于航天工业、国防工业中火箭头、导弹头等锥形物体的包缠布,其接头部分服贴平整。介绍斜纬布的织制方法及技术开发。     

On the Structure of Native Starch — An Analogue to the Quartz Structure

The branching geometry of amylopectin according to chemical degradation studies has been combined with the knowledge of packing arrangement of double helices. The structural organization of the polyglucan chains in the crystalline amylopectin units can be described by an infinite periodic minimal surface, and it is closely related to the structure of high-quartz with space group P6₄22. An important feature of the molecular packing is that the van der Waals distance between double helices is very similar to the length of a linkage formed by the α-1,6-glucoside branching. The physical properties of starch are finally discussed in relation to the proposed structure.     

基于多元统计分析方法建立北方馒头品质评价体系

以17种市售北方馒头为研究对象,基于多元统计分析方法研究其物性指标和感官评价指标间的相互关系,进而建立了适用于北方馒头的品质评价体系。通过对原料的物性指标进行系统聚类分析发现,当相似系数为0.90时,硬度、咀嚼度、胶着性可归为一类,故选用硬度代替咀嚼度与胶着性。通过偏最小二乘法分析与相关性分析,研究了北方馒头物性指标和感官评价指标间的相互关系,结果表明硬度、弹性、比容、径高比及色差L值可作为北方馒头品质评价体系中的关键物性指标,并利用主成分分析方法得到以关键物性指标为基础的综合得分公式Z=0.115X₁+0.452X₂+0.391X₃+0.421X₄+0.017X₅(X₁:硬度;X₂:弹性;X₃:比容;X₄:径高比;X₅:L;),用于北方馒头的物性品质的评价。此外,选取了10种市售北方馒头进行验证,可知该品质评价体系与感官评价体系的结果基本一致,进而说明基于多元统计学方法的北方馒头品质评价体系具有良好的可行性。     

Physical properties of ring,compact, and air vortex yarns made of PTT/wool/modal and wearing comfort of their knitted fabrics for high emotional garments

This study examined the physical properties of PTT/wool/modal yarns according to the yarn structure and the wearing comfort of their knitted fabrics for high emotional garments. For this purpose, the air-vortex, compact, and ring yarns and their knitted fabrics were prepared to analyze the wear comfort according to the yarn structure and the possibility of applications of the PTT/wool/modal blend fibers to air-vortex yarn. The wicking and drying rates of the air-vortex yarn knitted fabrics were superior to those of the ring and compact yarns fabrics, and the heat-keeping capability of the air-vortex yarn knitted fabric was higher than those of the ring and compact yarns fabrics due to the low thermal conductivity and maximum heat flow rate. In addition, the pilling of the air-vortex yarn knitted fabric was less than those of the ring and compact ones due to the air-vortex yarn structure with parallel fibers in the core part and the periodical and fasciated twists on the sheath part of the yarns. The tactile hand of the air-vortex yarn knitted fabric was harsher than those of the ring and compact yarns knitted fabrics because of the low extensibility and compressibility, and the high bending and shear rigidities.     

马铃薯粉品质特性研究进展

马铃薯粉营养丰富,是主粮产品的良好原料,以马铃薯粉为原料开发了面条、面包、馒头等产品,改善了产品的感官品质。本文以马铃薯粉为分析对象,综述了马铃薯粉的蛋白质、脂类、淀粉等基本化学组成特征;分析了马铃薯粉的质量密度、pH值、膨胀性和持水性、持油性等物理特性;阐述了马铃薯粉的流变学特性、黏度特性、热力学特性和微观结构特性等加工品质;剖析了马铃薯基本化学组成、物理特性及加工品质特性间的相关关系;展望了马铃薯粉未来的发展方向。     

RELATIONSHIPS of PHYSICAL PROPERTIES of FAT-SUBSTITUTES, COOKING METHODS and FAT LEVELS WITH QUALITY of GROUND BEEF PATTIES

Ground beef patties containing 2 fat levels (5%, 10%), and 3 fat-substitutes (LeanBind, Rice* Complete 3, and Sta-Slim 171) were processed using 3 cooking methods (microwave, roasting, and pan-frying). Correlation analyses between patty quality and the physical properties of the fat-substitutes, as well as the composition of both raw and cooked patties were conducted. Regression models of patty quality parameters as functions of the physical properties of the fat-substitutes, and as the function of the patty composition were developed. This work demonstrated that the fat-substitutes can be evaluated based on regression models relating patty quality to the physical properties of the fat-substitutes.     

Physical Properties of Food and Milk Components: Research Needs to Expand Uses

The physical properties of milk components affect the functional properties and quality attributes of foods in which they are used. Hence, knowledge of the basic physical properties of milk components is critical in determining the usefulness of milk components in food formulations and in determining quality attributes and acceptability of foods containing these components. Although much is known about the chemistry of milk components, fundamental data are limited regarding the physical properties that govern functionality and quality. This lack of information may limit potential uses of milk ingredients in the food processing industry.With the increasing formulation and fabrication of food products, the need and demand for reliable functional ingredients will expand. The food processing industry will increasingly place a premium on obtaining functional ingredients with reliable, well-defined physical and functional properties to facilitate automated formulation of food products and to ensure consistent product quality. Additionally, the satisfactory substitution of ingredients or simulation of traditional foods critically depends on knowledge of the physical properties of ingredients and of foods per se. Hence, there is a need for the establishment of a data bank that contains reliable information on the physical and functional properties of milk components and dairy ingredients. Where reliable data are not available, the needed research should be undertaken. In order to be successful in this endeavor, reliable, standardized testing methods need to be developed to measure those physical and functional properties related to quality attributes of foods.     

Significance of Porcine Fat Quality in Meat Technology: A Review

Pork is the most important meat product globally. The aim of this review was to assess whether fat quality of pork is important in meat processing. Good quality backfat can be defined as firm and white. Problems associated with the use of poor fat quality (soft fat) in meat products were found to be insufficient drying, oily appearance, rancidity development, seperation between muscle, and adipose tissue on cutting. Criteria were set for good quality fat, in terms of physical properties and fatty acid composition. It was proposed that measurement of physical and chemical fat quality properties could serve as a guideline to assess good quality fat. Factors responsible for influencing fat quality were identified as backfat thickness, breed or race, age, slaughter weight, gender, growth promotors, diet, rearing conditions, and environmental temperature. We considered the influence of fat quality on the technological properties of fresh meat, raw fermented and cured sausages, cooked and uncooked cured, whole muscle meat products, and cooked and emulsion-type sausages. We concluded that saturated fats are needed to manufacture good quality products and that better technological properties of fat are thus associated with poorer health properties.     

Significance of Porcine Fat Quality in Meat Technology: A Review

Pork is the most important meat product globally. The aim of this review was to assess whether fat quality of pork is important in meat processing. Good quality backfat can be defined as firm and white. Problems associated with the use of poor fat quality (soft fat) in meat products were found to be insufficient drying, oily appearance, rancidity development, seperation between muscle, and adipose tissue on cutting. Criteria were set for good quality fat, in terms of physical properties and fatty acid composition. It was proposed that measurement of physical and chemical fat quality properties could serve as a guideline to assess good quality fat. Factors responsible for influencing fat quality were identified as backfat thickness, breed or race, age, slaughter weight, gender, growth promotors, diet, rearing conditions, and environmental temperature. We considered the influence of fat quality on the technological properties of fresh meat, raw fermented and cured sausages, cooked and uncooked cured, whole muscle meat products, and cooked and emulsion-type sausages. We concluded that saturated fats are needed to manufacture good quality products and that better technological properties of fat are thus associated with poorer health properties.