共查询到20条相似文献,搜索用时 125 毫秒
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竹炭粘胶纤维具有抗菌消臭、调湿等功能,根据竹炭/棉交织提花织物的特点,探讨该类产品的染整工艺和生产注意点.试验结果表明,竹炭纤维混纺/交织织物宜采用酶氧一浴练漂工艺,半丝光可使其获得均匀的色泽和较好手感,染色后宜选用亲水性强的氨基硅油柔软剂处理,并需经预缩整理. 相似文献
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羊毛织物的SZ蛋白酶防毡缩整理 总被引:4,自引:1,他引:3
进行了多种蛋白酶对羊毛织物的防毡缩整理。羊毛经H2O2预处理后,其它酶处理效果不佳,而SZ酶整理的羊毛防毡缩性良好,达到机可洗水平,且羊毛在低温获得较高上梁率,羊毛织物的手感、色泽、悬垂性、弹性都变好。 相似文献
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目的:研究几种调控酒精代谢物质在解酒方面的效果差异比较。方法:取NIH小鼠若干只,按自配产品随机分组,通过解酒实验、防醉实验和攀附实验观察各调控酒精代谢物质的解酒效果差异。结果:解酒、防醉效果由高至低依次为产品V>产品VI>产品II>产品III>产品VII>产品VIII>产品IV>产品I,抗攀附功能障碍能力由高至低依次为产品II>产品III>产品V>产品VI>产品VII>产品VIII>产品I>产品IV。结论:解酒配方中加入酸类物质的、糖酸比值较大的和加入葛根素或茶多酚的,解酒、防醉和纠正运动失调的作用效果更为明显。其中茶多酚的解酒、防醉效果比葛根素明显,而葛根素的纠正运动失调作用效果比茶多酚明显。 相似文献
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定义了m-极模糊图上的并、联、合成、笛卡尔积、直积、强积、半强积及字典积运算,给出m-极模糊图能分解为两个m-极模糊图的并(联、合成、笛卡尔积、直积、强积、半强积、字典积)的必要或充分条件.由此得到m-极模糊图及两个有限m-极模糊图的并(联、合成、笛卡尔积、直积、强积、半强积、字典积)运算的等价定义.这些结果表明所定义的运算是合理的,同时也提供了一种模糊化通常数学运算(如两个拟阵的并、交等)的方法. 相似文献
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Adriaan P.W. Kole Themistoklis Altintzoglou Rian A.A.M. Schelvis-Smit Joop B. Luten 《Food quality and preference》2009,20(3):187-194
The effects of different types of product information on consumer product evaluation were examined in real life settings. Cod fillets were presented to 1440 consumers drawn from the Dutch TasteNet consumer panel for assessment in their own households. The product was presented accompanied by product information included in the package labelling. A control product, labelled simply as cod, was included. Consumers reported their evaluation of the product for overall and analytic sensory attributes. It was found that information about product type, price, freshness and the advantages of fish farming could influence product evaluation. Cod labelled as wild, highly priced or recently caught was judged more favourably than the unlabelled product. Information on the advantages of farming had a negative effect on product evaluation that interacted with price so as to minimise the positive effect of the latter. Interaction of the information provided with product perception in a realistic situation demonstrated that farmed fish was associated with less favourable product characteristics. 相似文献
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The purpose of this paper is to examine the influence of product knowledge, both subjective and objective, on the relative importance of four extrinsic product attributes of wine, namely price, age, brand and region of origin. The relative importance of four product attributes is evaluated comparative to consumers’ self-reported and objectively measured knowledge of wine, using the conjoint analysis technique. The results suggest that product knowledge does influence the relative importance of extrinsic wine attributes in product evaluation, with the price of wine shown to be the dominant attribute regardless of the level of product knowledge expertise. Brand, age and region of origin received differing rankings of importance. Across all four levels of product knowledge, consumers navigate their evaluative product decisions according to the midpoint between most and least expensive wines in their consideration set. Price sensitivity appears to heavily impact consumer evaluation strategies, which serves to inform wine pricing strategies. 相似文献
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降低用浆成本的浆料配方设计 总被引:3,自引:3,他引:0
为控制用浆成本,对各品种的浆料配方进行了优化。通过对细号高密品种、喷气织机上织造需要使用10片综框以上的小提花品种、异经品种以及细特涤纶品种、竹浆纤维品种等各具特色的产品,根据纱线原料、特性要求进行浆料种类及配比的选择,节约了用浆成本,满足了各品种经纱浸透和被覆的要求,改善了经纱的可织性,保证了织造的顺利进行。 相似文献
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随着中国经济的迅速发展,我国的渔业和水产品加工业也进入了新的阶段。 然而随着水产业的发展,从养殖、加工、流通到消费各个环节发生的一些水产品的安全问题也日渐凸显。通过对我国水产品安全现状与发展的文献进行回顾,归纳分析“从渔场到餐桌”的各个环节出现的主要安全问题,提出改善水产品质量的严格控制措施:加强水产品的养殖环境的管理;严格规范养殖管理;在加工、贮运、销售过程中引入严格的质量管理与检测体系;改善及提倡健康的水产品消费模式;加强政府、教育机构、媒体及相关机构对水产品安全的监督管理和控制。 相似文献
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熟化方式对小米粉制品挥发性成分的影响 总被引:3,自引:1,他引:2
用蒸煮和挤压膨化2种熟化方式制备小米粉,采用顶空固相微萃取法(HS-SPME)提取挥发性成分并与气相色谱-质谱(GC-MS)联用,分析了2种熟化方式制备的小米粉制品中挥发性成分。结果显示,蒸煮小米粉制品中主要有33种挥发性成分,膨化小米粉制品中主要有20种挥发性成分,其中含有15种相同挥发性成分。蒸煮小米粉制品和膨化小米粉制品都产生了较多的醛类化合物,是熟化小米粉制品中的主要挥发性风味物质,膨化小米粉制品中的不良风味的醛类化合物较少;蒸煮小米粉制品中检测到了较多的酮类化合物,而膨化小米粉制品中检测到较多的杂环类化合物。蒸煮小米粉制品中的挥发性风味物质的种类和含量要高于膨化小米粉制品。 相似文献
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