棉汉麻涤纶嵌入混纺纱的生产实践

为提高汉麻纤维的可纺性,纺制出性能良好的汉麻混纺纱,通过对汉麻纤维进行软麻油剂预处理,采用棉汉麻原料混和工艺,细纱采用涤纶长丝嵌入纺技术,并在各工序采取了一系列工艺技术措施,提高了汉麻纤维的可纺性,改善了半成品和成纱质量,成功地纺制出强力较高、条干较好的精梳棉/汉麻/涤纶40/30/3014.5 tex混纺纱,满足了产品质量要求。     

精梳棉/汉麻/黑色粘胶10.8 tex色纺纱的生产实践

文章探讨了精梳棉/汉麻/黑色粘胶10.8 tex麻灰针织赛络纺纱的原料混合方式、生产流程和工艺配置。针对汉麻纤维刚性大、在加工过程中容易损伤的特点,着重叙述了汉麻纤维的预处理、原料混合方式及工艺优化。为减少色结,梳棉工序应保证设备状态良好,配置好速度与隔距。为减少细纱断头,应降低车速,优选钢领、钢丝圈等。最终纺制出的精梳棉/汉麻/黑色粘胶10.8 tex麻灰针织赛络纺纱,成纱质量较好,满足使用要求。     

Production of Microporous Polyester Fiber Hemp Fiber Blended Yarn

为顺利开发微孔聚酯汉麻混纺纱,针对微孔聚酯纤维和汉麻纤维的性能特点,对这两种纤维分别进行纺前预处理;通过多次实践,选择适宜的实际投料比;通过精梳工艺,可有效地去除汉麻纤维中的短纤维、麻粒和束丝;采用紧密纺技术,可有效减少纱线毛羽和提高纱线强力;优选各工序工艺参数配置,最终成功纺制出微孔聚酯/汉麻60/40 16.4 tex紧密纱,满足了高档面料的质量要求.     

开发汉麻棉涡流纱的体会

为开发高比例汉麻棉涡流纱,通过合理选用汉麻纤维和长绒棉原料,对汉麻纤维进行预处理,针对汉麻纤维原料特点,合理配置前纺和涡流纺工艺参数及采取有关技术措施,严格控制温湿度,结果顺利地开发出汉麻/棉60/40 21.6 tex涡流纱,大幅度降低了成纱毛羽,提升了质量水平和使用性能。认为:利用涡流纺纱技术生产高比例汉麻棉混纺纱在技术上是可行的,有助于大幅度降低纱线毛羽、提升汉麻棉混纺纱质量档次。     

棉汉麻竹浆纤维混纺纱的纺制

为纺制棉汉麻竹浆纤维混纺纱,对汉麻纤维进行养生及预分梳处理;选用原料混和工艺改善可纺性;合理控制原料投料比例并控制开清棉与梳棉落棉率,保证成纱混纺比;并条工序合理调整工艺,提高熟条条干;细纱工序使用小钳口隔距,使用新型上销,缩短浮游区,以提高成纱质量;络筒工序选择适当的电清参数和络纱张力,以保证成形良好,结果顺利纺制出棉/汉麻/竹浆50/25/25 29.2 tex混纺纱。指出:只有针对汉麻纤维特点调整各工序纺纱技术措施,方能纺制出符合质量要求的棉汉麻竹浆纤维混纺纱。     

汉麻棉精梳涡流纱的开发

为开发汉麻棉精梳涡流纱,对比了汉麻与苎麻、亚麻及棉纤维的性能指标、截面结构,阐述了汉麻纤维的性能特点,运用涡流纺纱技术纺制汉麻棉混纺精梳纱。通过汉麻预处理,正确选择原料混和工艺,合理配置前纺各工序及涡流纺纱机工艺参数,成功纺制出汉麻/棉60/40 21.6 tex混纺精梳涡流纱,且成纱毛羽较环锭纱得到大幅度降低。认为汉麻棉精梳涡流纱具有较好的开发前景,应进一步改进工艺,提高成纱强力和制成率,降低生产成本,方能更好地满足产品开发的需求。     

19.6tex52/48苎麻/精梳棉喷气涡流纱生产实践

运用喷气涡流纺技术纺制苎麻/精梳棉混纺纱,通过选定合理的苎麻预处理方案,正确配置前纺各工序及喷气涡流纺工序的工艺参数,并根据苎麻纤维的特点,在各工序运用合理的技术措施,成功纺制出19.6 tex 52/48苎麻/精梳棉喷气涡流纱,并对纱线性能进行了测试,与环锭纺纱线性能进行比较,得出其单纱断裂强力和纱线条干方面与环锭纺纱线性能相当,但毛羽性能明显好于环锭纱,可满足织造要求。     

汉麻绢丝色纺纱的开发

为了在棉纺设备上顺利开发汉麻绢丝色纺纱,针对混纺纤维的性能特点,对染色后的汉麻纤维和绢丝分别进行预处理以提高纤维的可纺性;合理控制投料比及清梳工序中的落棉以保证混纺比;并粗工序合理配置牵伸工艺及采取必要的保湿措施以保证半制品质量;细纱工序合理配置后区牵伸工艺以提高成纱质量。通过一系列技术措施,最终成功纺制出满足质量要求的汉麻/绢丝50/50 18.2 tex色纺纱。     

汉麻多组分混纺集聚纱的纺制

探讨纺制汉麻再生纤维/莱赛尔/汉麻原纤/精梳棉35/25/20/20 11.8 tex集聚纱的工艺技术要点。汉麻原纤经预处理后与长绒棉进行棉包混和,制成精梳条,汉麻再生纤维与莱赛尔纤维分别制成预并条,三者进行条混,经过三道混并,制成混纺集聚纱。通过改进前纺各道工序莱赛尔、汉麻再生纤维、长绒棉与汉麻原纤的混和顺序和配比,有效地解决了汉麻原纤纺纱困难的问题,合理运用集聚纺纺纱技术有效减少了汉麻多组分混纺纱线的毛羽。结果表明,所生产的汉麻精梳混纺纱既具有汉麻原纤的优异特性,又具有莱赛尔、长绒棉服用性能好、舒适性能优的特点,满足了后道用户对高档面料用纱的要求。     

嵌入纺T(22 dtex)25/汉麻原纤15/汉麻粘胶40/CJ 20 16.2 tex纱的生产实践

针对汉麻原生纤维长度差异大,可纺性能差、制成率低而不能大面积推广的问题,详细介绍了汉麻纤维的性能以及用嵌入纺纺纱方式生产T 25/汉麻原纤15/汉麻粘胶40/CJ 20 16.2tex纱的试纺实践;重点阐述了嵌入纺的纺纱机理,汉麻原料的准备,纺纱工艺流程、生产及质量控制要点。指出:汉麻原生纤维具有优异的吸湿排汗、抗菌保健、抗紫外线等性能,采用汉麻原生纤维、汉麻粘胶与精梳长绒棉混纺,同时并入两根22dtex涤纶长丝通过嵌入丝进行纺纱,所纺纱条干好、强力高、纱号细、抗菌强;纺制该纱线虽有难点,但发展前景广阔,产品具有较强的市场竞争力。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

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