煮布锅斑渍成因分析及其解决办法

分析了在老式绳状漂白线上生产低极棉织物产生的各类斑疵的原因及相应解决办法，主要通过煮练助剂--无磷螯合剂的优化，取代了纯碱的使用，大大地减少了斑渍疵点，虽然煮练成本有所增加，但综合成本下降。     

试论立式煮练锅的煮练质量

棉纱染色质量的好与差,往往同煮练质量有一定的关系。煮练后的纱如有黄斑、生斑、碱斑、黑斑等,就会产生色光明显差异,造成棉纱染色降等疵品。 由于棉纱纤维含有脂肪、蜡质、棉籽壳、果胶、色素和含氮物质等天然共生物,必须通过煮练将纤维中这类物质除尽。要提高煮练质量,煮练锅的型式也是一个重要部分。我厂采用的是立式煮练锅,高3.24m,直径2.4m,容量2～2.5吨。几年来的实践证明,效果较好,能有效解决煮练过程中常产生的     

针织物练漂连续化工艺

(一) 沿革针织物的煮练和漂白,历来是分段间歇进行的,不但生产效率低,而且存在着不少缺点。例如煮练方面:若采用高压煮练,虽有练液循环系统、匀透程度较高、除杂效果也较好,但往往坯布弹性较差,易出针洞;如用常压煮练,则因大多数常压锅无练液循环装置,以致容易造成煮练不匀不透、碱斑、     

棉纱碱氧练漂一步法工艺探讨

棉纱练漂采用传统的烧碱煮练和次氯酸钠漂白二步法。在烧碱煮练中易出现煮练不匀、碱斑、钙斑、黄斑、乱纱等疵病。应用次氯酸钠漂白,pH值和酸洗浓度控制不当,不但影响棉纱白度,还易使棉纱强力下降;脱氯不净棉纱易泛黄,也会使染色出现色花、色差、阴阳面等疵病,给染色深加工带来困难,并且二步法练漂流程长,劳动强度大。在这种情况下,我们选用了双氧水稳定剂GJ-101,对棉纱碱氧练漂一浴法进行了探讨。通过采用新工艺,缩短了流程,降低了劳动强度,提高了产品质量,实践证明是可行的。     

热碱丝光——快速煮练工艺的优点和经济性

本文叙述了热碱丝光的基本原理,在丝光工序中加入一汽蒸箱可以与煮练组合起来。列举了一些使用该新工艺的优点:改善成品性能,在成本和占地以及其他消耗诸如劳动力、能源、蒸汽、用水等方面的经济优越性。对新工艺的操作成本作了正确的核算,在本文中与传统丝光和煮练工艺列表作了成本方面的比较。     

前处理与前处理助剂的发展动态综述（下）

（续上期）3意练及煮练助剂煮练的目的是去除纤维素共聚物（油蜡、果胶、木质素、色素以及棉籽壳），主要用剂是烧碱。一般在100℃处理1～2h或120～130℃处理，煮练工艺的改进必须结合煮练设备及煮练助剂。为了节约能源和水的消耗，缩短煮练时间或实行退煮一步法，煮漂一步法是其发展方向。要达到目的必须依赖于煮练助剂和与双氧水同浴处理，目前已取得一定成效，不少针织印染厂已经采用，降低了成本，缩短了工时，·增强了竞争能力。而棉印染厂还多半在短流程工艺上下功夫。关于新型煮练剂的研制文章已发表很多，是近几年印染助剂行业的热…     

氧漂煮练酶在纯棉织物前处理中的应用

介绍了氧漂煮练酶在纯棉梭织物和针织物上的退煮漂一浴法工艺,并与传统强碱退煮漂前处理工艺在处理效果、成本等方面作比较。生产实践表明,织物经氧漂煮练酶前处理后,各项性能优于传统工艺,工艺简化,能耗降低,且减轻了污水处理负担及成本。     

双层丝光机出布铗后穿布方式的改进

双层丝光机与单层丝光机相比,以相同的占地面积,产量可以增加一倍,但它也有一些不足之处。当然,丝光效果的好坏,除丝光本身的工艺条件外,所涉及的面很广,如烧毛、退浆、煮练的效果好坏、前处理的张力及纺织条件所造成的因素,都对丝光效果有影响。 纤维的润湿膨化是丝光很重要的一环,如煮练不透,再加上双层进布,在浸轧碱液时,由于布上带有空气,容易产生水波形痕迹,俗称鱼鳞斑。因此在浸轧碱液时,应分层浸碱（当然,鱼鳞斑产生在丝光机,而根子则在煮练）。     

苎麻快速脱胶助剂及其工艺

本文叙述了一种由复合表面活性剂组成的RL-苎麻快速脱胶助剂及用它代替磷酸盐助剂的快速脱胶工艺。将以往脱胶工艺中的两次煮练简化为一次煮练,缩短脱胶时间,节约能源,提高设备利用率,降低生产成本,改善了精干麻质量,获得良好的梳理纺纱效果。     

亚麻粗纱细菌煮练工艺优化探讨

针对传统化学法亚麻粗纱煮练工艺对纤维损伤大、环境污染严重等问题,以及酶法脱胶成本较高这一瓶颈,以东海舟山海域取样腐烂海草为来源筛选出含果胶酶和木聚糖酶的纤维单胞菌(Cellulomonas sp)DA8菌株为菌种,以煮练后亚麻粗纱束纤维强力和细度为相应指标,通过正交试验优化了其菌液在碱性条件下进行亚麻粗纱生物煮练工艺。验证和对比结果表明,DA8菌液最佳煮练工艺为:初始pH值9,温度40℃,浴比1∶15,时间12 h,摇床转速200 r/min。其中煮练液初始pH值和温度对粗纱强力和细度影响较大。与未处理以及传统碱煮相比,煮练工艺优化条件下处理亚麻粗纱在纤维强力损伤较低的基础上提高了纤维细度和表面的光洁度,能够满足纺纱工艺要求。     

Protein and enzyme changes in tomato fruit in relation to blotchy ripening and potassium nutrition.

The effects of potasium deficiency and blotchy ripening in tomato fruit on some nitrogenous constituents, especially the proteins, have been investigated. The distribution of nitrogen in normal and potassium-deficient fruit of the cherry tomato Lycopersicon pimpinellifolium was examined and compared with that from potassiumdeficient and blotchy ripened fruit of a cultivated variety (L. esculentum, cv. Moneymaker). The protein fraction from cv. Amberley Cross was analysed in detail using disc gel electrophoresis. Changes induced by potassium deficiency in the general protein pattern and on a wide range of enzymes active in ripening were compared with the effects brought about by blotchy ripening. The distribution of protein components and isoenzymes in low potassium fruit was to a large extent similar to that of normal tissue at an earlier stage of development, whereas the alterations in blotchy tissue appeared to be of a random nature.     

The non-volatile organic acids of the differently coloured areas of the walls of 'blotchy' ripened tomatoes

A comparative study has been made of the individual non-volatile organic acids in ethanolic extracts of the red and green areas of the walls of tomato fruit showing symptoms of ‘blotchy’ ripening. The titratable and total acidites of the green areas were lower, and the combined acidity higher than those of the red areas. Potassium concentrations in the differently coloured areas did not differ significantly. Concentrations of the dicarboxylic amino-acids, pyrrolidonecarboxylic, malic and citric acids in the green areas were all significantly lower than in the corresponding red areas. Citric acid concentrations were much lower and glutamic acid concentrations higher than those found previously in the walls of uniformly ripened fruit of similar colours. The malic/citric acid ratio in the green areas was approximately double that in the red areas. In both cases values were greater than those normally encountered in evenly ripening fruit. The proportions of the total acidity present as malic acid in the differently coloured areas was strikingly similar to that found in the walls of normally ripened fruit of the same colour and variety. On the other hand the proportion of citric acid was markedly reduced in the ‘blotchy’ fruit walls. It is suggested that low citric acid concentrations combined with the persistence of high polyphenol-oxidase activity may be conducive to ‘blotchy’ ripening of tomato fruit.     

Changes in the individual sugars of tomato fruit during ripening

Changes in the concentrations of the individual sugars of the walls and locular contents of tomato fruit during ripening have been studied. The major sugars were glucose and fructose together with much smaller amounts of sucrose and myoinositol. During the initial stages of development the fruit contained approximately twice as much glucose as fructose, but with approaching maturity and the onset of ripening the glucose/fructose ratio declined to less than unity. On a per fruit basis the distribution of the major sugars between the walls and locular contents was about 3 : 1 at the green stage, falling to 2 : 1 as the fruit ripened. Total reducing sugars (% fresh weight or per fruit) increased markedly between the mature green and green-yellow stages with a tendency to decrease with subsequent ripening. These changes were predominantly influenced by changes in fructose content, with glucose changing little. The concentrations of sucrose and myoinositol, both less than 0.05% fresh weight, declined with ripening. The green areas of the outer walls of “blotchy” fruit contained much less glucose and fructose than did the walls of normal mature green fruit, while the red areas contained amounts similar to those encountered in normally ripened red fruit.     

Hydrogen Peroxide and Calcium Chloride Added to Irrigation Water as a Strategy to Reduce Bacterial Populations and Improve Quality of Fresh Mushrooms

The quality and value of fresh mushrooms are often diminished by the presence of high bacterial populations that cause a brown, blotchy appearance. The objective of the present research was to evaluate the addition of hydrogen peroxide and/or calcium chloride to irrigation water as a means to reduce total bacterial populations on fresh mushrooms. Crops were grown using commercial mushroom growing practices except for the addition of 0.75% hydrogen peroxide and/or 0.3% calcium chloride irrigation water added to the crop starting 11 d after the casing layer was applied on top of mushroom compost. Irrigation water without the added treatments acted as the control. Mushrooms were aseptically sampled from the production beds for enumerating bacterial counts. Total aerobic bacterial populations were determined by standard microbiological plating procedures. Mushroom whiteness (L‐value) and color (delta E) after harvest and postharvest storage were measured using a Minolta chromameter. Harvested mushrooms were separated by treatment and weighed to record yield. Mushrooms irrigated with water (control) had 7.3 log colony‐forming units (CFU) of aerobic bacterial populations per gram of fresh mushroom tissue. Compared with the control, irrigation with 0.75% hydrogen peroxide and 0.3% calcium chloride reduced the bacterial populations on fresh mushrooms by 87% (6.4 log CFU/g). Irrigation with hydrogen peroxide and calcium chloride significantly enhanced mushroom whiteness after harvest as well as after 6 d of postharvest storage at 12 °C. The irrigation treatments did not have a significant effect on crop yields; hence, the addition of hydrogen peroxide and calcium chloride to irrigation water was demonstrated to have good potential as a practical strategy to reduce bacterial populations and to improve the quality of fresh mushrooms.     

论我国造纸业需要的要杨树良种及其前景展望

介绍了国内外杨树造材生良种及其研究历史和我国在杨树育种方面成就;探讨了造纸用杨树新品种存在的问题;论述了杨木造纸良种的科学标准及其相互制约与优势补缺,提出了我国杨木造纸良种的分区规划方案,展望了杨树造纸适用良种的发展前景。     

Application of Membrane Separation in Fruit and Vegetable Juice Processing: A Review

Fruit and vegetable juices are used due to convenience. The juices are rich in various minerals, vitamins, and other nutrients. To process the juices and their clarification and/or concentration is required. The membranes are being used for these purposes. These processes are preferred over others because of high efficiency and low temperature. Membranes and their characteristics have been discussed in brief for knowing suitability of membranes for fruit and vegetable juices. Membrane separation is low temperature process in which the organoleptic quality of the juice is almost retained. In this review, different membrane separation methods including Microfiltration, Ultrafiltration, and Reverse osmosis for fruit juices reported in the literature are discussed. The major fruit and vegetable juices using membrane processes are including the Reverse osmosis studies for concentration of Orange juice, Carrot juice, and Grape juice are discusses. The Microfiltration and Ultrafiltration are used for clarification of juices of mosambi juice, apple juice, pineapple juice, and kiwifruit juice. The various optimized parameters in membranes studies are pH, TAA, TSS, and AIS. In this review, in addition to above the OD is also discussed, where the membranes are used.     

变性淀粉浆料共性质量指标对上浆的影响

对纺织用变性淀粉浆料的水分、灰分、蛋白质、pH值等各项共性质量指标进行了分析，探讨了各项共性质量指标对上浆和浆纱质量的影响，并对变性淀粉浆料粘度的测试仪器进行了调研，对测试方法和测试时的浆液浓度进行了研究，提出了测定粘度时有关浆液浓度的修正建议。     

国内油田用钢丝绳应用状况分析

介绍油田用钢丝绳的品种结构及不同用途的选型。分析钻井用钢丝绳的工作特点,钻机井架底座起升用粗直径钢丝绳的使用工况条件、结构、规格和生产技术要求; 分析捞油作业用钢丝绳的工作特点,提出结构选择建议。介绍国内钻机型号及提升钢丝绳直径,指出国内油田主用钢丝绳发展态势。     

二层干法PU贴膜革的生产技术

二层PU贴膜革产品具有品种多、性能好、适用广等特点。系统阐述了二层PU贴膜革的制作和贴膜技术 ,并相应介绍了贴膜革的构成及贴膜的工艺流程、对底基坯革的要求、成膜用浆料的组成及配方、操作参数及规程、操作缺陷的避免等     

二层干法PU贴膜革的生产技术(续)

二层PU贴膜革产品具有品种多、性能好、适用广等特点。系统阐述了二层PU贴膜革的制作和贴膜技术 ,并相应介绍了贴膜革的构成及贴膜的工艺流程、对底基坯革的要求、成膜用浆料的组成及配方、操作参数及规程、操作缺陷的避免等