大规模涤纶短纤维生产线产品开发的探讨

介绍了在大规模涤纶短纤维生产线上建立一条可切换的试验侧线,以进行变换产品的工艺摸索和优化的设想,叙述了试验侧线包括的内容,分析了可行性和优点。     

极具竞争力的大型短纤维生产线——客户案例分析

随着短纤维生产单线从日产100t转向300t,亚洲某领先的生产商已将生产成本降低了25%～30%。这一坚实的业绩见证了Oerlikon Neumag（欧瑞康纽马格）高产能短纤维生产线及其实战的工程经验,这亦是客户选择与欧瑞康纽马格合作的关键因素所在。在有限的条件及时间范围内,双方强强联合使成功的可能性最大化。这种合作已成为未来长期合作发展的范例。     

高感性新型纤维及面料开发

介绍了高感性新型纤维--涤纶复合弹性变形纤维的研制与产品开发方案,体现了合成纤维在保留原来良好性能的基础上,使纺织品具有天然纤维的性能.重点探讨了纺纱工序按不同比例混合的工艺流程和纱线指标对比分析、织布上机工艺参数的优化和关键后整理工序的工艺流程设置及技术参数,并从面料的关键参数上与普通涤纶弹力丝纤维及相关产品进行对比,更好的体现了高感性纤维及其面料优良的服用性能和功能.     

聚酰亚胺短纤维湿法纺丝生产线的开发

简要介绍了聚酰亚胺纤维的性能特点、应用领域、制备方法,以及国内外聚酰亚胺纤维产业的发展现状。结合生产线流程及主要设备参数,对产能为400t/a的聚酰亚胺短纤维湿法纺丝生产线上一些主要机械设备的开发进行了论述,指出了这些设备的结构特征和开发重点。     

特种纤维生产线上新式水洗机的设计与研发

为满足不同特种纤维的水洗工艺要求,研发了一款新式高效水洗机,分析探讨了该机层叠式槽体的结构特点。另外,为打破物质浓度平衡,并有效改变水洗液层流状态、提高水洗效果,创新设计出一种浸液辊结构。该新式高效水洗机结构紧凑、外形美观、水洗效果好,市场前景广阔。     

Development and evaluation of a laboratory scale conch for chocolate production

In this study a laboratory scale conch was developed with the purpose of testing new formulations using small amounts of chocolate mass. The equipment was built with working parts of others machines and the chocolate manufactured with the conch was evaluated in relation to the viscosity, moisture, acidity and polyphenol concentration. The resulting chocolate was tempered and then evaluated by a sensory panel. The results were always compared with an industrial conching process. The material used in the assays was dark chocolate (40% cocoa). Data were submitted to variance analysis ( anova ) and when there was significant difference among the averages, the Tukey's test was applied. It was verified that the reduction of moisture and viscosity of the mass in the laboratory scale was similar to industrial scale. The parameters acidity and polyphenols showed no significant alterations when comparing both process scales. However, in the sensory analysis a flavour difference between the processing scales was perceptible.     

微生物发酵桂圆壳制取高水溶性膳食纤维的研究

试验通过绿色木霉液体发酵桂圆壳来制取水溶性高的膳食纤维,对前发酵和后发酵阶段的工艺条件分别展开了研究.正交试验表明,前发酵阶段,原料添加量对水溶性膳食纤维得率的影响最大,最佳的发酵条件为原料添加量220g,发酵时间102h,发酵温度33℃,装液量115mL/250mL,接种量11％;单因素试验表明,后发酵阶段,适宜的工艺条件为初始pH值为5.5,发酵温度为50℃,发酵时间为58h.在此工艺条件下,水不溶性膳食纤维得率为56.78％,水溶性膳食纤维得率为11.38％,水溶性膳食纤维约占膳食纤维的16.70％.     

用于纤维回收利用的MRS挤出技术的优势

MRS挤出技术当前正广泛应用于废旧纤维、瓶片挤出和部分醇解等的回收利用中,并能将这些废旧物转化为可纺性切片或直接制成短纤、膨体长丝(BCF)或纺黏织物。     

强化膳食纤维挤压膨化食品加工工艺的研究

以玉米和荞麦为主要原料,强化膳食纤维开发研制挤压膨化休闲食品,并对挤压工艺参数进行了优化。实验首先采用单因素法考察了不同含量的膳食纤维对产品口感的影响;然后采用Box-Behnken实验设计方法进行实验设计,依据所得的实验数据建立了膨化度(Y1)与物料湿度(X1)、机筒温度(X2)和螺杆转速(X3)的相关数学统计模型:Y1=0.119179 0.016455X1-0.018315X3 0.028592X12 0.027734X32;通过对实验数据进行响应面分析,确定了挤压工艺的最佳参数:物料湿度为12.7%,机筒温度为120℃,螺杆转速为274r/min。分析表明,不溶性膳食纤维经挤压蒸煮后降低了17.9%。     

大容量莫代尔黏胶短纤维纺丝机的研发

简要介绍了国内黏胶短纤维纺丝机的现状,以及莫代尔黏胶短纤维的特性,指出实现大容量莫代尔黏胶短纤维纺丝机国产化的重要性,重点探讨了60t/d大容量莫代尔黏胶短纤维纺丝机的研发过程。     

涤纶用耐久阻燃剂的合成及应用

用两步法合成了涤纶耐久阻燃整理剂TFP,并将其用于涤纶织物的阻燃整理.分别研究了阻燃剂用量、工作液pH以及整理后水洗次数对织物性能的影响.结果发现:当阻燃剂用量为120 g/L,工作液pH值为6.5时,织物具有良好的阻燃效果(达到国标B1级)和优异的耐水洗性能(可耐50次以上水洗),且不影响织物的色泽和手感.     

Effects of fat supplementation to diets high in nonforage fiber on production responses of midlactation dairy cows

The effects of dietary nonforage fiber sources on production responses of lactating dairy cattle have been well described, but interactions with other components of the diet have been less thoroughly explored. We investigated the effects of adding 2 commonly fed fat sources to a ration featuring high levels of nonforage fiber supplied by a corn milling by-product. Midlactation Holstein cows were blocked by parity, stratified by days in milk, and randomly assigned to 1 of 6 pens (12 cows/pen). Pens were randomly assigned to treatment sequences in a 3 × 3 Latin square design, where the treatments consisted of prilled saturated fat (SAT; Energy Booster 100, Milk Specialties Co., Dundee, IL), calcium salts of long-chain fatty acids (UNS; Megalac, Church and Dwight Co. Inc., Princeton, NJ), or no added dietary fat (control), with fat sources included to provide 1.2% added fat (dry matter basis). Treatment periods were 21 d; milk and feed samples were collected and milk yield and feed intake were recorded for the last 4 d of each period. Results were analyzed with mixed models with pen as the experimental unit, and orthogonal contrasts were employed to evaluate the overall effect of added fat and the effect of fat source. Dry matter intake and milk yield tended to increase with added fat. Protein content decreased with fat supplementation, to a greater degree for UNS than for SAT, but protein yield was not affected. Fat content, fat yield, and energy-corrected milk yield were not affected by treatment. Conversion of feed to milk tended to increase for UNS compared with SAT. Fat supplementation to diets high in nonforage fiber had effects that were similar to those reported for more traditional lactation diets, except for the dry matter intake response.     

Effect of high fiber energy supplements on nutrient digestibility and milk production of lactating dairy cows.

Sixteen multiparous Holstein cows past peak lactation were used in a 4 x 4 Latin square design replicated four times to determine the production response and digestibility of diets containing high fiber energy supplements. Corn gluten feed, soybean hulls, or wheat middlings were substituted for a portion of corn, soybean meal, and corn silage in the control diet to provide 22% of the total dietary DM. Intake of DM was decreased when cows consumed wheat middlings compared with control and soybean hulls. Actual milk and SCM yields and milk fat percentage were not different among treatments. Milk protein percentage was greater when cows consumed corn gluten feed compared with soybean hulls. Apparent digestibility of DM was greater when cows consumed soybean hulls compared with wheat middlings. Intake and apparent digestibility of ADF and NDF were greater when cows consumed soybean hulls. Cows consuming wheat middlings had intermediate intake and decreased apparent digestibility of NDF compared with controls. Intake and apparent digestibility of NDF were not different when cows received corn gluten feed compared with control or wheat middlings. High fiber energy supplements supported milk production equally; however, differences in DM and nutrient intake, milk composition, and nutrient apparent digestibility were significant.     

新纤维在毛纺产品中的应用

以应用水溶性维纶开发轻薄型精纺毛料为例,提出开发新产品的关键是观念更新.首先是建立起“大产品”的概念,即产品设计的过程是从原料设计开始,经过纺纱、织造、染整,直至服装设计、制作、销售的整个加工过程,这是一个庞大而复杂的系统工程;其次是建立原料始终是产品开发之主题的观念;最后是建立起采用有效的织物质量及性能评价方法的观念.     

大豆蛋白纤维/涤纶DTY新型针织物的开发和生产

以大豆蛋白纤维和涤纶DTY为原料,在RDR型罗纹机上编织交织针织面料,介绍了编织的关键工艺参数和染色工艺,面料体现了大豆蛋白纤维的优越性,具有广阔的市场前景。     

啤酒糖化过滤设备

<正> 在我国啤酒产量直迫世界之冠的同时,要巩固我国啤酒的国际声誉,产品质量的控制成了一个重要的课题。由于糖化过滤过程是直接影响啤酒质量的重要步骤,酿造商应特别注意这个生产环节。一直致力于糖化工艺研究的德国滋曼公司,目前已研发出一套完备的糖化过滤设备,以下将对其工艺特点作简单的介绍。     

黄麻纤维高温脱胶工艺初探

借鉴硫酸盐蒸煮法,对黄麻纤维的精细化工艺进行了初步探讨.研究了高温碱煮练结合预氧处理工艺对黄麻纤维脱胶的方法,并运用正交分析方法,着重分析了煮练温度、NaOH浓度和硫化度3个因子对黄麻纤维脱胶效果的影响.通过比较黄麻纤维脱胶后的细度、断裂强度等指标,得出了高温碱煮练精细化工艺处理黄麻纤维的优化工艺参数.结果表明采用硫酸盐蒸煮原理对黄麻纤维进行高温碱煮练是一种有效的脱胶途径.     

Population dynamics of coliforms in a commercial Cheddar cheese production facility

The detection of coliforms in young cheese is a potential indication of undesirable microbial growth within the processing environment. The aim of this study was to investigate sources and conditions that lead to the intermittent detection of coliforms (1–3 log cfu/g) in young Cheddar cheese at a single commercial facility. Analysis of historical production data, in combination with iterative investigative sampling events, was performed to determine coliform levels in milk, whey, curd, and surfaces at the beginning, middle, and end of the production day. After sanitation, conveyor belt pieces from the draining and matting conveyor (DMC) were collected and evaluated for bacterial survivors using culture-based methods and scanning electron microscopy. Production data analysis indicated that cheese produced later in the production day (≥16 h) was significantly more likely to test positive for coliforms than cheese made earlier in the production day (<12 h). Enumeration of coliforms in raw and heat-treated milk demonstrated that the subpasteurization thermal treatment (67–70°C, 26–28 s) was effective at reducing, but not eliminating, coliforms. Repeated sampling identified the DMC, particularly the drain belt and belt 1, as a critical area that supported coliform growth during the production day. Coliform levels in whey entering the weir maintained a level of <1 cfu/mL throughout production; however, coliform levels in whey below the drain belt increased from <1 cfu/mL at midday (8 h) to 5.04 log cfu/mL by the end of the production day (~18 h). Routine sanitation inside the DMC resulted in undetectable coliform levels on easily accessible surfaces. However, enrichment and scanning electron microscopy of belt sections revealed pockets of viable coliforms and other bacteria in cracks and defects in conveyor belts, indicating that sanitation did not eliminate all viable bacteria. Low levels of coliforms are present in heat-treated milk and survive sanitation in the DMC and could serve as the initial seed for high levels of coliforms at the end of the production day.