针布专用钢丝技术要点探析

依据针布齿条加工特点和纺织厂使用要求，提出针布齿条和盖板针布专用钢丝应予控制的技术要点；同时对同类的国产和进口比利时针布钢毕进行了逐项对比，分析了差距以及对针布制造和使用的影响。     

国内外新型针布的发展及其推广应用

介绍近年来国内外梳棉和各种金属针布的发展概况，新型针布的技术特点和我国制造推广应用新型针布的情况与使用效果。     

新型针布高耐磨钢丝材质的分析与研究（上）

目前国产针布突出的质量问题之一是针布耐磨性差，使用寿命短。本文剖析了国外针布的材质，硬度和金相组织，介绍了国内外为提高针布耐磨性而对针布钢丝材质的研究与改进，并对有关提高耐磨性问题进行了探讨，提出了几点意见供有关单位和针布厂参考。     

金属齿条盖板的探索

１　前言６０年代我国引进了金属针布，使梳棉产量由１０ｋｇ／台时提高到２０ｋｇ／台时以上，梳棉产量有了第一次飞跃。７０年代末又引进了瑞士格拉夫（Ｇｒａｆ）等世界六大针布公司的新型金属针布，使梳棉的产量可达到５０ｋｇ／台时以上。８０年代以来，国内大量翻版制造设备，新型金属针布的生产线形成，新型金属针布的推广应用已极为广泛。梳棉产量及成纱等的质量不断提高，可称为第二次飞跃。９０年代以来，弹性针布已面临淘汰，金属针布在锡林道夫上的应用已占统治地位；但盖板针布仍使用弹性针布，尽管已发展了半硬性针布，但对适…     

采用自锁针布提高精纺梳毛机产品质量和效益

１概述自锁针布是一种新型结构的金属针布。主要用于梳理机械的开松，初梳部件。由于它具有单向联锁，如Ｅ型自锁针布，见附图１；或双向联锁如Ｄ型、Ｖ型自锁针布见图２、３。针布包复后齿面平整度好，抗轧性能强，针布不易散落等优点、深受用户的欢迎。七十年代国外研制成功自锁针布后，发展十分迅猛，已广泛应用于棉、毛、麻、化纤和无纺布等领域。国内研制自锁针布起步较晚，始于８０年代，１９９０年原纺织部下达光山纺织器材厂（即现在的光山纺织器材有限公司）研制自锁针布的科技任务。该厂首创Ｅ型自锁针布，已应用于开清棉梳棉、粗…     

日本和瑞士盖板针布

一、日本盖板针布 (一)纺棉用F型盖板针布日本金井盖板针布被国内外许多纺织工厂广泛采用。这种盖板针布能使用较长的时间,     

粗梳毛纺中金属针布替代弹性针布可能性初探

粗梳毛纺中金属针布替代弹性针布可能性初探孙浩（远东钢丝针布厂）前段时间我们获悉，国内有部分粗梳毛纺厂正尝试用金属针布替代原来的弹性针布，并取得了一定的进展，这一现象引起了我们的关注。如果初梳毛纺也能实现类似棉纺中由金属针布替代弹性针布的改变的话，无疑...     

当前国内棉纺针布现状及配套的分析

本文论述了当前国内棉纺新型金属针布的特点及在提高产品质量上的优势，主要品种的针布规格系列，针布的配套选用规则及国内常用的几种配套方案的效果方法。     

钢丝脱碳对金属针布齿尖耐磨性的影响

本文根据实际制造经验并难过一些试验，分析了造成金属针布钢丝脱碳的主要原因，论述了钢丝脱碳对针布齿尖耐磨性的影响，提出了几点控制针布钢丝脱碳的方法。     

棉纺针布产品发展趋势探讨

梳棉机的高速、高产及梳理和成纱质量的高要求给梳理用针布提出了新的要求.本文从针布基本参数、齿形设计等两个方面,探讨了锡林针布、道夫针布、刺辊针布、盖板针布、固定盖板等梳棉机五种配套针布的发展趋势及发展方向.     

高产梳棉机新型金属针布的应用实践

为了提高梳棉机的梳理效能,在FA224型高产梳棉机上大面积采用了国产金轮（GERON）公司新型金属针布。分析了其针布配置的参数、工艺及其试验的生条质量。30个月左右（从未磨砺）的使用实践表明：金轮针布设计先进、制造精良、梳理细致、耐磨性好、寿命较长,完全能够满足我厂生产纯棉中细号高档针织纱的需要;该针布使用初期与Gra...     

金属针布规格参数对各种纤维适纺性能影响的分析

系统分析了新型针布的配套选用及影响梳理质量的关键因素,提出如何正确配置解决好"分梳与转移"关系的方法.同时,分析了新型通用型(多功能)金属针布的作用特点,说明采用通用型(多功能)金属针布,梳棉机必须进行严格精心的设备整修,综合分析讨论了试验效果,列举了试用中的对比针布和目前完善的新型针布(即专用型针布),以说明试用资料中通用型(多功能)针布的迁就问题,最后提出了新型通用型(多功能)金属针布应具备的条件.     

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties

Melt and stretch properties in dairy-based imitation mozzarella cheese (IMC) are affected by the amount of intact casein provided by dairy ingredients in the formulation. Rennet casein (RCN) is the preferred ingredient to provide intact casein in a formulation. Ingredients produced using membrane technology, such as milk protein concentrate (MPC) and micellar casein concentrate (MCC), are unable to provide the required functionality. However, the use of transglutaminase (TGase) has potential to modify the physical properties of MPC or MCC and may improve their functionality in IMC. The objective of this study was to determine the effect of TGase-treated MPC and MCC retentates on melt and stretch properties when they are used in IMC and to compare them with IMC made using RCN. The MCC and MPC retentates were produced using 3 different lots of pasteurized skim milk and treated with 3 levels of TGase enzyme: no TGase (control), low TGase: 0.3 units/g of protein, and high TGase: 3.0 units/g of protein. Each of the MCC and MPC treatments was heated to 72°C for 10 min to inactivate TGase and then spray dried. Each MCC, MPC, and RCN powder was then used in an IMC formulation that was standardized to 48% moisture, 21% fat, 20% protein, and 1% salt. The IMC were manufactured in a twin-screw cooker by blending, mixing, and heating various ingredients (4.0 kg). Due to extensive crosslinking, the IMC formulation with the highest TGase level (MCC or MPC) did not form an emulsion. The IMC made from MCC treatments had significantly higher stretchability on pizza compared with their respective MPC treatments. The IMC made from TGase-treated MCC and MPC had significantly lower melt area and significantly higher transition temperature (TT) and stretchability compared with their respective controls. Comparison of IMC made using TGase-treated MCC and MPC to the RCN IMC indicated no difference in TT or texture profile analysis-stretchability; however, the Schreiber melt test area was significantly lower. Our results demonstrated that TGase treatment modifies the melt and stretch characteristics of MCC and MPC in IMC applications, and TGase-treated MPC and MCC can be used to replace RCN in IMC formulations.     

高耐磨金属针布及可行性工艺研究

针对国产金属针布耐磨性的现状和国内金属针布耐磨性方面的主要理论及观点，重点分析了金属针布的磨损特性，提出建立金属表膜生成——破损磨损机制。通过对氧化磨损、磨料磨损、腐蚀磨损及低应力软磨料磨损等针布主要磨损形式的分析比较，指出氧化磨损是碳钢针布的主要磨损形式，而基体材料的科学合金化、齿部表面强化、尤其是高密度能量表面强化是高耐磨金属针布的主要研究方向。根据金属表面强化技术的最新发展，简要列举了主要的可行性工艺方法。     

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Unmelted texture

The amount of intact casein provided by dairy ingredients is a critical parameter in dairy-based imitation mozzarella cheese (IMC) formulation because it has a significant effect on unmelted textural parameters such as hardness. From a functionality perspective, rennet casein (RCN) is the preferred ingredient. Milk protein concentrate (MPC) and micellar casein concentrate (MCC) cannot provide the required functionality due to the higher steric stability of casein micelle. However, the use of transglutaminase (TGase) has the potential to modify the surface properties of MPC and MCC and may improve their functionality in IMC. The objective of this study was to determine the effect of TGase-treated MPC and MCC powders on the unmelted textural properties of IMC and compare them with IMC made using commercially available RCN. Additionally, we studied the degree of crosslinking by TGase in MPC and MCC retentates using capillary gel electrophoresis. Three lots of MCC and MPC retentate were produced from pasteurized skim milk via microfiltration and ultrafiltration, respectively, and randomly assigned to 1 of 3 treatments: no TGase (control); low TGase: 0.3 units/g of protein; and high TGase: 3.0 units/g of protein, followed by inactivation of enzyme (72°C for 10 min), and spray drying. Each MCC, MPC, and RCN was then used to formulate IMC that was standardized to 21% fat, 1% salt, 48% moisture, and 20% protein. The IMC were manufactured by blending, mixing, and heating ingredients (4.0 kg) in a twin-screw cooker. The capillary gel electrophoresis analysis showed extensive inter- and intramolecular crosslinking. The IMC formulation using the highest TGase level in MCC or MPC did not form an emulsion because of extensive crosslinking. In MPC with a high level of TGase, whey protein and casein crosslinking were observed. In contrast, crosslinking and hydrolysis of proteins were observed in MCC. The IMC made from MCC powder had significantly higher texture profile analysis hardness compared with the corresponding MPC powder. Further, many-to-one (multiple) comparisons using the Dunnett test showed no significant differences between IMC made using RCN and treatment powders in hardness. Our results demonstrated that TGase treatment causes crosslinking hydrolysis of MCC and MPC at higher TGase levels, and MPC and MCC have the potential to be used as ingredients in IMC applications.     

金属针布、梳理工艺与纺纱品种的配套关系

通过对比试验,明确了纱线品种与梳理工艺、金属针布规格型号配套的关系,指出针布齿条制造厂家应与企业联手攻关,研究满足针对特种纤维梳理要求的专用针布。     

Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt–free process cheese products applications

Micellar casein concentrate (MCC) is a high protein ingredient that is typically produced using 3 stages of microfiltration with a 3× concentration factor and diafiltration. Acid curd is an acid protein concentrate, which can be obtained by precipitating the casein at pH 4.6 (isoelectric point) using starter cultures or direct acids without the use of rennet. Process cheese product (PCP) is a dairy food prepared by blending dairy ingredients with nondairy ingredients and then heating the mixture to get a product with an extended shelf-life. Emulsifying salts are critical for the desired functional characteristics of PCP because of their role in calcium sequestration and pH adjustment. The objectives of this study were to develop a process to produce a novel cultured micellar casein concentrate ingredient (cMCC; culture-based acid curd) and to produce PCP without emulsifying salts using different combinations of protein from cMCC and MCC in the formulations (2.0:1.0, 1.9:1.1, and 1.8:1.2). Skim milk was pasteurized at 76°C for 16 s and then microfiltered in 3 microfiltration stages using graded permeability ceramic membranes to produce liquid MCC (11.15% total protein; TPr and 14.06% total solids; TS). Part of the liquid MCC was spray dried to produce MCC powder (75.77% TPr and 97.84% TS). The rest of the MCC was used to produce cMCC (86.9% TPr and 96.4% TS). Three PCP treatments were formulated with different ratios of cMCC:MCC, including 2.0:1.0, 1.9:1.1, and 1.8:1.2 on the protein basis. The composition of PCP was targeted to 19.0% protein, 45.0% moisture, 30.0% fat, and 2.4% salt. This trial was repeated 3 times using different batches of cMCC and MCC powders. All PCP were evaluated for their final functional properties. No significant differences were detected in the composition of PCP made with different ratios of cMCC and MCC except for the pH. The pH was expected to increase slightly with elevating the MCC amount in the PCP formulations. The end apparent viscosity was significantly higher in 2.0:1.0 formulation (4,305 cP) compared with 1.9:1.1 (2,408 cP) and 1.8:1.2 (2,499 cP). The hardness ranged from 407 to 512 g with no significant differences within the formulations. However, the melting temperature showed significant differences with 2.0:1.0 having the highest melting temperature (54.0°C), whereas 1.9:1.1 and 1.8:1.2 showed 43.0 and 42.0°C melting temperature, respectively. The melting diameter (38.8 to 43.9 mm) and melt area (1,183.9 to 1,538.6 mm²) did not show any differences in different PCP formulations. The PCP made with a 2.0:1.0 ratio of protein from cMCC and MCC showed better functional properties compared with other formulations.     

碱预处理对制备微晶纤维素的影响

为了加快酸水解制备微晶纤维素(Microcrystalline cellulose,MCC)时酸液的渗透效率,提高酸水解反应在纤维素纤维细胞壁内的区域反应均匀性,从而提升MCC的质量。本研究采用NaOH溶液对针叶木溶解浆进行有限润胀预处理,并通过激光粒度分析仪、X射线衍射仪(XRD)、扫描电子显微镜(SEM)、傅里叶变换红外光谱仪(FT-IR)及热重分析仪(TGA)等对MCC的各项质量指标进行检测,探究了碱预处理对酸水解制备MCC的影响。结果表明,在最佳NaOH质量分数(9%)预处理后,MCC平均粒径由52.1μm降低至41.8μm,粒径分布更加集中,MCC结晶度基本保持不变;碱预处理对纤维素纤维及MCC化学结构和热稳定性均无明显影响。