共查询到20条相似文献,搜索用时 781 毫秒
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为改善涂层织物的防水透湿性能,采用丝素共混改性水性聚氨酯,制备了丝素/聚氨酯复合涂层剂,用于涤纶织物的涂层整理.利用红外光谱、X射线衍射、热重分析对丝素/聚氨酯共混膜的结构、性能进行表征,研究了丝素粒径及其质量分数对涂层防水透湿性能的影响.结果表明:丝素与聚氨酯之间存在着氢键作用,丝素的加入提高了聚氨酯体系的热稳定性.当粒径为5 μm的丝素粉体质量分数为20%时,涂层织物的透湿量达到3000 g/m2.d-1以上,静水压值保持在3000 Pa以上.与单一聚氨酯涂层整理的织物相比,丝素改性聚氨酯涂层整理织物的透湿性得到显著改善,且具有良好的耐洗性和断裂强力. 相似文献
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基布对非亲水性聚氨酯涂层织物透湿防水性能贡献的研究 总被引:1,自引:0,他引:1
选用涤纶长丝、涤棉混纺、全棉纤维作基布,经添加一定的助剂,采用聚氨酯转移涂层法,制备了聚氨酯转移涂层防水透湿织物。通过对样品的电镜扫描、孔径、孔数、防水、透湿性能测试与分析,探讨了不同纤维的基布对聚氨酯转移涂层织物防水透湿性能的影响。 相似文献
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聚氨酯PU涂层织物防水透湿性能的研究 总被引:3,自引:0,他引:3
选用锦纶长丝作基布,经添加十八醇致孔剂,采用湿法PU涂层可获得高防水透湿及一定物理机械性能的涂层织物,探讨了聚氨酯用量、凝固浴及十八醇对PU涂层织物透湿性的影响,含氟防水剂对织物防水性的影响,并得出了合理的工艺条件:聚氨酯用量20%、凝固浴中的DMF20%,温度30℃,十八醇与含氟防水剂用量(相对聚氨酯涂覆液)分别为3%和0.4%~1.2%。 相似文献
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高透湿结晶交联型聚氨酯的制备及其性能 总被引:3,自引:1,他引:3
以聚四氢呋喃二醇、聚乙二醇及自制的聚醚三醇为聚氨酯软段,4 ,4′2 二苯基甲烷二异氰酸酯为硬段,1 ,42丁二醇为扩链剂合成了一款聚氨酯涂层剂。同时对其透湿性、防水性、亲水性及其透湿性对环境温度的响应能力等进行了研究。结果表明:用该聚氨酯涂层的织物的透湿量达3 500 gP(m2·d) 以上,耐静水压5 kPa ;涂膜被水润湿的速度为11 (°)Pmin ,对温变的响应范围为15~24 ℃。同时还对聚氨酯涂层剂用于生产智能型防水透湿织物的可行性进行了研究。 相似文献
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文章介绍了防水透湿织物的性能特征和基本分类,以及聚氨酯涂层类防水透湿织物的研究现状;综述了聚氨酯织物涂层的最新改性方法。 相似文献
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《印染》2016,(1)
为改善涂层织物的防水透湿性,采用乳液聚合法制备聚乙烯吡咯烷酮(PVP)/水性聚氨酯(WPU)乳液。利用红外光谱对PVP/WPU膜进行结构表征,考察PVP质量分数和相对分子质量对PVP/WPU乳液性能及胶膜性能的影响,并与未改性水性聚氨酯涂层性能进行对比。结果表明:PVP和水性聚氨酯之间存在氢键作用。当PVP相对分子质量为8 000,质量分数为10%时,制备的改性乳液粒径小、存储稳定性好,成膜后仍较好地保留聚氨酯原有的弹性和力学性能;使用该改性乳液作为织物涂层剂,涂层织物静水压为393 mm H2O,透湿量为2 237 g/m2·24 h,与未改性水性聚氨酯涂层织物相比,静水压值和透湿量分别提高了17%和8%,显著改善了涂层织物的防水透湿性。 相似文献
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织物防水透湿整理技术近况(二) 总被引:4,自引:0,他引:4
防水透湿织物是近20~30年来陆续开发的高附加值产品之一。制造防水透湿织物的方法一般有高密织物路线和涂层整理路线。文章介绍防水透湿织物的开发过程、性能要求、防水透湿整理原理、透湿性的简易测试方法、防水透湿整理工艺(即层压法、湿法涂层、干法微孔涂层、干法无孔涂层)以及五种防水透湿织物适用性比较。 相似文献
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功能性防水透湿涂层织物性能及其影响因素 总被引:2,自引:0,他引:2
制造防水透湿织物的方法一般有高密织物生产路线和涂层整理生产路线。介绍了国内外防水透湿织物的开发过程、性能要求、防水透湿整理原理、透湿性的测试及计算方法,并对这两种路线生产的织物的透湿性进行比较;重点分析了亲水型防水透湿涂层织物性能的优越性及影响因素。 相似文献
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Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
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常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
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Wim Verbeke Federico J.A. Pérez-Cueto Marcia D. de Barcellos Athanasios Krystallis Klaus G. Grunert 《Meat science》2010
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries. 相似文献
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果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。 相似文献
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