气流染色的过程受控

气流染色可在低浴比下进行,大大提高了染料的直接性,减少了助剂用量;织物与染液的快速交换,利于匀染和缩短染色时间;气流牵引的织物循环形式,使织物和染液的循环频率可独立控制。制定染色工艺时,要充分考虑工艺参数(如温度、时间和浴比等),织物与染液的相对运动,以及染液温度和浓度的均匀性等气流染色中的关键因素,以使织物受控染色,保证良好的染色质量。     

PTT纤维记忆面料的染整工艺

介绍了PTT纤维记忆面料的精练、染色和后整理工艺.试验认为,精练时要加入低聚物防止剂;采用安诺可隆PTT系列分散染料染色时,染色温度宜控制为110℃,染色时间应不低于90 min;后整理工艺条件以130℃定形60 s为佳.     

高效短流程前处理国内外概况和动向

一、前言织物前处理的效果,直接关系到后工序染色、印花、整理的质量。有人认为:要获得良好的染色效果,关键在于前处理;要获得良好的后整理效果,关键也在于良好的前处理。国外曾有人作过统计,在织物湿加工中,20%的疵点可直接归因于前处理,而另外40%的疵点     

提高亚麻织物活性染色的皂洗牢度

亚麻织物染色得色量低,皂洗牢度差,比棉织物低半级.为此,要加强亚麻织物的脱胶和去除杂质的预处理工艺;染色时,严格控制片碱用量;并采用壳聚糖进行后处理,可提高其活性染色的皂洗牢度.     

盐基染料在真丝上自由基接枝染色

(作者:(苏)塔什干轻纺研究院A·И·沙拉莫娃、Д·Д·英娜科娃、И·Ⅱ·斯捷泮佐娃、E·Э·格泉尔等) 酸性媒染和活性染料在真丝及卡普纶纤维上染色虽可得到坚牢的颜色,但由于色泽、技术经济等因素使其应用受到了一定的限制。采用盐基和酸性染料染色,在后处理时需用助剂进行固色。无机过氧化物的氧比过程要经过一个形成自由基的阶段,如双氧水在酸性介质中分解时生成两个氢氧基、反应式如下:     

稳定剂在活性染料浅中色染色中的应用研究

稳定(保护)剂对活性染料中的活性基团具有保护作用且可稳定染液的p H值,使活性染料初始固着速率减缓而染色均匀。文中在活性染料浅、中色染色中添加稳定剂,配制了4组染液对涤黏混纺织物进行染色,探讨了稳定剂对染色K/S值及稳定性的影响。结果表明,稳定剂可减缓活性染料初始固着速率且染色均匀,织物的色差值减少,活性染料的染色稳定性提高;在实际生产中可减少缸差,提高染色一次成功率。     

活性染料续缸染色技术研究

研究了活性染料续缸染色工艺,通过单因素变量优化了首缸染色中液碱用量、续缸染色中液碱用量和续缸染色中染料的补加量,同时进行了连续续缸染色,并对首缸染色和连续续缸染色织物的色牢度进行测试。结果表明,采用稳定剂加液碱代替纯碱作为活性染料染色固色剂是可行的;续缸染色时,染料用量可减少至首缸染料用量的80%,元明粉、稳定剂可节省83%,此时织物的K/S值及色牢度和首缸染色基本一致。     

黏锦氨花边织物的染整工艺

介绍了黏锦氨多组分花边织物的染整加工过程,包括前处理、预定形、染色、固色、柔软处理、定形等步骤。指出前处理时pH值一般控制在10～11为宜,前处理后要水洗干净;染色前需进行预定形,使用针铗式定形机,温度180～185℃,速度20～25 m/min;采用活性染料、弱酸性(或中性)两浴两步法对黏锦氨花边织物进行染色,其中,可选择汽巴克隆的FN型活性染料染黏胶纤维,选择汽巴的依利尼尔弱酸性染料用于锦纶中浅色的染色,选择兰纳洒脱中性染料用于锦纶中深色的染色;中深色黏锦氨花边织物在染色后需进行固色处理,可选用固色剂NBS;然后进行柔软、脱水和定形处理。最后对织物色牢度进行测定,结果显示,织物的水洗色牢度、皂洗色牢度以及干、湿摩擦色牢度均可达到3～4级或以上。     

蚕丝织物ME型活性染料无盐染色

摘 要 采用ME型系列活性染料以微悬浮体染色体系(MSD)对真丝绸进行无盐染色,比较了微悬浮体染色工艺和传统染色工艺的区别。研究结果表明,采用微悬浮体染色工艺可杜绝传统工艺染色中使用无机盐造成的真丝绸织物表面擦伤,同时使染料利用率得以提高,所得染色样品色泽鲜艳。微悬浮体染色样品的耐摩擦牢度、耐洗色牢度等牢度指标与传统工艺染色样品一致。     

活性和分散染料实验室打样的色光控制

活性染料染色过程中,染色后要过酸、回潮、柔软剂;此外,分散染料染色助剂和定形对织物的色光也会产生影响。试验发现,活性染料染棉皂洗后,过酸时间要达到15 min,回潮30 min,织物色光才稳定纯正;加入柔软剂,织物色泽明显变浅。分散染料染涤纶过程中,助剂的加入和高温定形都会使织物色泽变浅。     

Encapsulation of food ingredients

Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating or wall materials used generally consist of starch, starch derivatives, proteins, gums, lipids, or any combination of them. Methods of encapsulation of food ingredients include spraydrying, freeze‐drying, fluidized bed‐coating, extrusion, cocrystallization, molecular inclusion, and coacervation. This paper reviews techniques for preparation of microencapsulated food ingredients and choices of coating material. Characterization of microcapsules, mechanisms of controlled release, and efficiency of protection/ stabilization of encapsulated food ingredients are also presented.     

蒽醌助剂对乙二醇溶剂脱胶苎麻纤维性能的影响

为解决苎麻在乙二醇有机溶剂脱胶中纤维易被氧化而导致性能下降的问题,在乙二醇溶剂中添加助剂蒽醌对苎麻进行脱胶,并对蒽醌不同添加量下制得的纤维进行结构和性能表征。结果表明:纤维中半纤维素含量随蒽醌添加量的增加而升高,纤维的聚合度、结晶度、物理力学性能先升高后降低,纤维的残胶率和线密度先降低后升高;当蒽醌质量分数为0.3% 时,这些性能均达到最佳值,此时纤维的聚合度、结晶度、制成率、断裂强度、断裂伸长率、断裂功比不加蒽醌时分别提高了7.32%、20.53%、1.46%、9.55%、6.89%、33.33%,纤维的残胶率、线密度比不加蒽醌时分别降低了17.91%、7.24%。     

Evaluation of mycotoxin-contaminated cereals for their use in animal feeds in Hungary

In the period between December 5, 1991 and September 17, 1998, 760 maize, 367 wheat, 119 soybean, 222 barley, 85 bran, 32 triticale, 60 oat, 14 rye and 22 sunflower samples were investigated for the presence and concentration of seven fusariotoxins (T-2 toxin, zearalenone, deoxynivalenol, nivalenol, diacetoxyscirpenol, HT-2 toxin, fusarenone-X) and OTA. The comparison of analytical data with those of the relevant literature revealed that although the incidence rate and/ or concentration of Fusarium mycotoxins and OTA in Hungarian-grown cereals is occasionally considerable, the position of the country is not worse than the average of countries. Our findings indicate that soybean tends to be good substrate for trichothecene-producing fungi and the rate of contamination is regarded as substantial. The commodities were assorted into one of three quality categories. The proportion of objectionable samples was only 3.0, 2.2, 2.3 and 1.7% in maize, wheat, barley and soybean samples, respectively. However, this low rate of objection might still be a source of great economic loss. The proportion of objectionable samples was much higher in the case of bran, oat and triticale (7.1, 6.7, and 6.3%, respectively). The results of the present investigation indicate a need for regular screening for mycotoxins of importance and individual appraisal of each commodity from the point of their use in animal feeds.     

丹蒽醌对氧化脱胶苎麻纤维理化性能的调控

为解决苎麻氧化脱胶中纤维容易被过度氧化而性能受损的问题,在氧化脱胶液中添加了具有纤维素和半纤维素保护效果的试剂 1,8-二羟基蒽醌（丹蒽醌）,并通过调节1,8-二羟基蒽醌的用量实现了对苎麻纤维理化性能（强伸性能、聚合度、半纤维素含量、制成率等）的调控。结果表明,1,8-二羟基蒽醌用量越高,纤维中半纤维素含量、制成率越高;但纤维强伸性能随1,8-二羟基蒽醌含量先升高后降低;当1,8-二羟基蒽醌的用量为2 %时,脱胶的综合效果最佳,此时纤维的断裂功、聚合度、半纤维素含量、制成率比不使用1,8-二羟基蒽醌时分别提高了41.0%、2.0%、17.3%、7.0%;此外,使用1,8-二羟基蒽醌后,脱胶废水的COD值降低了40%,大幅度提高了氧化脱胶工艺的环保性。     

蛤蜊中金属营养元素的影响因素及来源

探讨产地、季节、品种对蛤蜊中金属营养元素含量的影响,解析蛤蜊中金属营养元素含量与养殖地淤泥和海水中相关元素含量间的关系。于2014年5月和9月在青岛市、南通市和大连市海岸采集花蛤、文蛤及养殖地淤泥和海水样品,测定样品中金属营养元素含量,分别进行方差分析和Pearson相关分析。结果显示,蛤蜊中Mg、K、Ca、Mn、Fe、Cu、Zn含量受产地的影响,Ca、Cu、Zn含量受季节的影响,Mg、Ca、Mn、Fe、Cu、Zn含量与品种有关;Na、Mg、Ca、Co、Cu含量与淤泥中相关元素的含量密切相关,而10 种金属营养元素含量与海水中相关元素含量相关性均不显著。本研究表明,蛤蜊中金属营养元素含量受产地、季节、品种的影响,其来源除淤泥、海水外,还有其他途径。     

Effects of process parameters on quality changes of shrimp during drying in a jet-spouted bed dryer

ABSTRACT:  The objective of the present study was to investigate the effects of various parameters, that is, concentration of salt solution (2%, 3%, 4%[w/v]), boiling time (3, 5, 7 min), drying air temperature (80, 100, 120 °C), and size of shrimp, on the kinetics of drying and various quality attributes of shrimp, namely, shrinkage, rehydration ability, texture, colors, and microstructure, during drying in a jet-spouted bed dryer. In addition, the effects of these processing parameters on the sensory attributes of dried shrimp were also investigated. Small shrimp (350 to 360 shrimp/kg) and large shrimp (150 to 160 shrimp/kg) were boiled and then dried until their moisture content was around 25% (d.b.). It was found that the degree of color changes, toughness, and shrinkage of shrimp increased while the rehydration ability decreased with an increase in the concentration of salt solution and boiling time. Size of shrimp and drying temperature significantly affected all quality attributes of dried shrimp. The conditions that gave the highest hedonic scores of sensory evaluation for small dried shrimp are the concentration of salt solution of 2% (w/v), boiling time of 7 min, and drying air temperature of 120 °C. On the other hand, the conditions that gave the highest hedonic scores of sensory evaluation for large dried shrimp are the concentration of salt solution of 4% (w/v), boiling time of 7 min, and drying air temperature of 100 °C. The quality attributes of dried shrimp measured by instruments correlated well with the sensory attributes, especially the color of dried shrimp.     

Soy Bioactive Components in Functional Perspective: A Review

Functional foods are the focus of attraction for well-being. The healthy living of Asians may be attributed to a diet enriched with soy isoflavones viz. genistein and daidzein which fills the gap of proteinaceous diet in vegetarians. Several factors, such as administration, dosage, metabolism, ingestion of other pharmacological substances, type of estrogen receptors, and presence or absence of endogenous estrogen, affect the activities and bioavailability of isoflavones. The mode of therapeutic action could be either through the stimulation of estrogen receptors or by the non-involvement of estrogen receptors. Soy, due to its isoflavones content, serves as a balanced and remedial substitute in combating various lifestyle disorders, like cancer prevention, by interruption of the breakdown of extracellular matrix that surrounds growing vessels and tumors, lowering of lipid and blood insulin levels by regulating lipid and glucose metabolism, alleviation of menopausal symptoms, and osteoprotective effects by modulating estrogen receptors, thus acting as a safer switch to hormone replacement therapy, anti-hypertensive effect which may also contribute to cardioprotective, anti-oxidative effect, regulation of cognitive functions, and many others. Therefore, it could be regarded as a valuable therapeutics. However, since soy isoflavones also act as endocrine disruptors, they also possess some negative effects. Concerns have been raised in relation to thyroid function abnormality. In view of the previously mentioned facts an attempt has been made to review the literature available on both beneficial as well as deleterious role of isoflavones, soy derived bioactive compounds.     

Daily intake of trace metals through coffee consumption in India

The trace element contents of five varieties of instant coffee powder available in the Indian market have been analysed. Ca, Cr, Fe, K, Mg, Mn, Ni, Sr, Zn and Pb, Cd, Cu have been determined using atomic absorption spectrophotometry and differential pulse anodic stripping voltammetry, respectively. The metal levels in the coffee powders observed in this study are comparable with those reported for green coffee beans (Arabica and Robusta variety) reported worldwide with the exception of Sr and Zn, which were on the lower side of the reported values. Concentrations of these metals have been converted into intake figures based on coffee consumption. The daily intakes of the above metals through ingestion of coffee are 1.4mg, 1.58 mu g, 124 mu g, 41.5mg, 4.9mg, 17.9 mu g, 2.9 mu g, 3.8 mu g, 12.5 mu g, 0.2 mu g, 0.03 mu g and 15.5 mu g, respectively. The values, which were compared with the total dietary intake of metals through ingestion by the Mumbai population, indicate that the contribution from coffee is less than or around 1% for most of the elements except for Cr and Ni which are around 3% .     

Textural Modification of Processing Tomatoes

Knowledge of the textural properties of processing tomatoes is crucial to ensuing product acceptability; measurement, control, and optimization of these properties through judicious selection of varieties and control of unit operations results in products that the consumer prefers. It is important to first define the terms texture, rheology, consistency, and viscosity prior to discussing principles of their measurement. The textural properties of processing tomatoes may be measured using both sensory and objective tests, and the latter may be either destructive or nondestructive in nature. The unique anatomy of tomato fruit (peel, pericarp, columella, and locules) in part dictates the method of texture measurement. Numerous factors, including variety, maturity, genetic modification, cultural particles, and environmental conditions, processing conditions, and calcium addition affect the textural integrity of tomatoes. Textural properties of raw tomatoes and most processed tomato products are reviewed in this article.     

降血脂功能食品研究进展

随着生活水平的不断改善,高脂饮食摄入不断增加,体内脂质代谢平衡被打破,是目前高脂血症患者数量急剧增加的原因之一。具有辅助降血脂功能的食品种类繁多,按其主要功能因子分为多糖类、膳食纤维、维生素、皂苷及甾体类、生物碱类、蛋白、多肽、氨基酸、黄酮类、酚类、不饱和脂肪酸等。本文主要从降低胆固醇、降低甘油三酯和抗氧化剂三方面介绍降脂功能食品的研究与开发,为降脂功能食品相关研究人员提供参考。