莱赛尔LF绢丝8.4 tex混纺集聚纱的纺制

探讨莱赛尔LF/绢丝84/16 8.4tex集聚纱的生产工艺。对莱赛尔LF纤维与绢丝纤维进行加湿加油预处理后,以减少纤维的打击和损伤、减少短绒的产生为目的,优选梳棉针布,优化清棉、梳棉工艺参数;采用带有自调匀整的并条机有效控制条干不匀率;适当增大粗纱捻系数和罗拉隔距;采用集聚纺纱技术和络筒空捻技术;加强车间温湿度管理,成功纺制出莱赛尔LF/绢丝84/16 8.4tex集聚纱。认为:通过采取相关技术措施,可提高莱赛尔LF绢丝混纺细号纱的生产效率,成纱质量好。     

R 19.7 tex转杯纱生产实践

为了开发R 19.7 tex转杯纱,针对粘胶纤维特点,在各工序采取必要工艺技术措施,并对原料混配比例、并合道数、熟条定量、转杯速度、分梳辊速度等工艺参数进行了试验优选,顺利纺制出R 19.7 tex转杯纱,较好地满足了使用要求.认为:选用较大比例细特纤维、采用三道并合、较轻熟条定量,优选转杯速度和分梳辊速度,控制好温湿度是纺好细号粘胶转杯纱的几个关键环节.     

蚕蛹蛋白改性粘胶纤维混纺集聚纱的纺制

探讨蚕蛹蛋白改性粘胶纤维混纺集聚纱的生产工艺.阐述了蚕蛹蛋白改性粘胶纤维的性能特点,从产品定位入手,通过在原料选配、纺纱工艺配置及质量控制等方面采取措施,成功纺制出精梳棉/莱赛尔纤维/蚕蛹蛋白改性粘胶纤维50/30/20 11.7 tex集聚纱.认为:只要合理选配原料,对蚕蛹蛋白改性粘胶纤维进行纺前预处理,采用正确的混和工艺,合理配置各工序工艺,就可以纺制出质量满足要求的蚕蛹蛋白改性粘胶纤维混纺集聚纱.     

特细号竹浆纤维混纺纱的开发

探讨特细号竹浆纤维混纺纱的纺纱工艺。根据成纱质量要求,选择纤维细度较细的原料,针对竹浆纤维的性能特点,制定纺纱工艺,优选纺专器材。各工序采取低速工艺,合理选择粗纱定量及捻系数、适宜的钢丝圈质量及更换周期,络筒工序控制好长细节参数等,最终成功纺制出竹浆纤维/棉60/40 4.9 tex赛络纱,其质量满足了喷气织造用纱的要求。     

超大牵伸集聚纺莱赛尔纱的工艺研究

探讨超大牵伸集聚纺纺莱赛尔纱的工艺配置。通过TH558型超大牵伸细纱机和FA507B型细纱机分别纺制莱赛尔9.8tex和莱赛尔14.8tex集聚纱,并对比了成纱质量;同时纺制了莱赛尔7.4tex纱,对TH558型细纱机牵伸后区有无压力棒情况下的不同中区牵伸倍数做了对比试验。试验表明:四罗拉三区超大牵伸纺出纱的条干、强力、毛羽数、粗细节等指标较好,但棉结数有所增加;纺制莱赛尔7.4tex集聚纱时,牵伸后区加装压力棒后纺纱质量较好,中区牵伸应控制在1.15倍~1.60倍。认为:四罗拉三区超大牵伸形式对纺制特细号纱有较好的适应性;牵伸后区加装压力棒可以明显改善成纱质量。     

莱赛尔亚麻集聚强捻纱的生产实践

探讨莱赛尔/亚麻65/35 19.4tex集聚纺强捻纱的生产工艺。针对混纺原料性能和强捻纱的特点,对莱赛尔纤维和亚麻纤维进行预处理;合理配置各工序生产工艺,加强车间相对湿度控制,确保半制品的可纺性,减少细纱断头,成功开发了莱赛尔亚麻混纺集聚强捻纱。认为:在细纱工序,需对网格圈、钢丝圈等配件进行优选,采用分段控制工艺锭速,加强设备清洁保养等措施,可以有效减少细纱断头,稳定成纱质量。     

JC 3.2 tex紧密纱生产实践

探讨精梳纯棉特细号紧密纱生产工艺。针对特细号纱强力低、纺纱难度大的特点,通过选用进口长绒棉,合理配置开清棉与梳棉工艺,提高纤维梳理度,减少纤维损伤,降低短绒含量,采用二道精梳和单道并条工艺,改造细纱加捻机构,拓展捻度范围,采用低速度和较大后区牵伸倍数,结果成功纺制出质量合格的JC 3.2 tex紧密纱。认为:正确选配原料、合理配置工艺是顺利纺制精梳纯棉特细号紧密纱的关键,应进一步解决好二道精梳小卷易黏卷、络筒张力小、筒子成形偏松的问题,完善纺纱工艺,提高成纱质量。     

Processing Optimization of T 49.2 tex Jet Spun Yarn

优化T 49.2 tex喷气纱生产工艺.针对纯涤纶粗号喷气纱生产难点,正确选用涤纶原料及抗静电处理,合理配置前纺各工序工艺,控制半制品质量,优选喷气纺牵伸工艺、纺纱速度、喷嘴气压、喂入比、卷绕比及卷绕角等工艺参数,实施相关的技术管理措施,成功纺制出T 49.2 tex喷气纱.认为:该纱拓宽了传统喷气纺的适纺范围,表现出较好的成纱及服用性能.     

弹性涤纶莱赛尔9.7 tex混纺纱的开发

探讨弹性涤纶莱赛尔50/50 9.7 tex混纺纱的开发。介绍了弹性涤纶和莱赛尔纤维的性能特点。指出了弹性涤纶/莱赛尔50/50 9.7 tex纺纱工艺要点,以及各工序应该采取的工艺技术措施。重点对弹性涤纶预处理、紧密纺纺纱器材选用和络筒捻接工艺、清纱参数选择进行了阐述。通过采取有效措施,顺利纺制出符合质量要求的纱线,满足了用户需求。     

粘棉特细号纱的生产实践

探讨粘棉混纺特细号纱生产技术要点。开清棉控制打手速度;梳棉优选针布;优化精梳工艺;并条采用"两道混并、轻加压、低速度"工艺;优选粗纱捻系数,控制粗纱伸长率;细纱合理配置牵伸工艺和胶辊、钢领、钢丝圈,优选捻系数;络筒减小卷绕张力,合理配置电子清纱参数;加强设备维修管理确保上机工艺,严格控制温湿度。最终成功开发出质量满足要求的JR/C 65/35 4.9 tex纱。认为,纺制特细号粘棉混纺纱应优选原料,以保护纤维、提高强力、减少棉结为出发点合理配置各工序相关工艺,方可获得较好的纺纱效果。     

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