涤锦复合超细纤维碱法裂离工艺

采用超细纤维开纤率（包括移位开纤率和裂离开纤率）、减量率、吸水性、毛效和纤维脱落性等综合评价指标，探讨了氢氧化钠浓度、温度和时间及机械力作用对超细纤维织物开纤效果的影响；运用正交试验方法，确定了复合超细纤维开纤的最佳工艺条件：NaOH浓度5g／L、温度110℃、时间45min；并进一步证明了机械力作用能促进开纤效果。     

抗菌涤锦超细纤维织物开纤工艺研究

通过碱浓、温度、时间三因素三水平正交实验,研究了抗菌涤／锦复合超细纤维织物的开纤工艺,通过测定开纤前后织物的减量率、毛细效应、抗菌性等性能,来确定最佳开纤工艺。涤／锦复合超细纤维的最佳开纤工艺为：氢氧化钠质量浓度10g/L,温度110℃,处理时间60min。     

超细纤维织物的开纤率与染色性能研究

探讨了涤锦复合超细纤维的开纤率对其织物染色性能的影响，采用切片法，在超细纤维染色织物上定位选取纱线做纤维切片，光学显微镜观察，数码相机拍照，分别计数切片纤维的移位和裂离开纤率，运用Matlab7．0程序，积分计算出相应开纤率的有效值，以此为基础，测定了相应织物的得色性能．分析结果显示，随着开纤率的增大，染色织物的亮度指数L^＊逐步减小，而得色量K／S和颜色饱和度C^＊逐渐增大．     

涤锦复合超细纤维开纤工艺的制定

通过实验分析,在有、无机械作用力的条件下,NaOH浓度、时间和温度对涤锦复合超细纤维开纤碱减量率和断裂强度的影响。指出根据所需的纤维细度,计算出碱减量率,由碱减量率与各开纤条件的关系曲线,结合断裂强度的指标,对涤锦复合纤维开纤条件进行选择,可制定合适的开纤工艺。     

双组分非织造材料的开纤工艺与评价方法

探讨双组分非织造材料的开纤工艺与评价方法。介绍了双组分纤维的概念、分类及其两种代表性纤维——橘瓣纤维和海岛纤维。阐述了双组分超细纤维非织造材料的生产方法。对比分析了双组分纤维非织造材料的机械开纤和化学开纤的原理及其优缺点。指出了对双组分超细纤维非织造材料开纤效果的评价方法——直接评价法和间接评价法。认为:无论是采用直接评价法中用扫描电镜法、失重率法和染色法,还是采用以开纤前后产品性能的变化作为评价双组分纤维开纤效果的间接方法,在测试方法和表征开纤效果方面都存在一定的局限性,应视具体情况合理选择。     

分裂型超细纤维水刺非织造布力学性能研究

对分裂型短纤水刺非织造布与分裂型长丝纺粘水刺非织造布在受外界机械力作用后的拉伸断裂强力和胀破性能的变化进行了研究。结果表明:在外界机械力作用下,分裂型超细纤维水刺非织造布中的纤维会进一步开纤,在改善其开纤情况的同时,各项力学性能变化不大;机洗是一种效果好、无污染的新型开纤方法。     

PTT/PA6复合超细纤维的开纤工艺

通过碱浓、温度、时间三因素三水平正交试验,研究了PTT/PA6复合超细纤维的开纤工艺。通过测定开纤前后纱线的减量率、开纤率、吸水性等性能,确定最佳开纤工艺条件为：氢氧化钠浓度8g/L,温度100℃,处理时间45min。     

涤锦复合超细纤维织物的碱法开纤工艺

本工艺以涤锦复合型超细纤维织物为主要研究对象,考核超细纤维织物开纤率、失重率、厚度、透气阻抗等代表性评价指标,通过氢氧化钠浓度、温度、时间的三因素三水平正交试验,确定最佳碱法开纤工艺,得出碱法开纤的最大影响因素为氢氧化钠浓度,并应用于指导生产实践,取得良好效果。     

超细纤维的开纤剥离

通过论述涤锦复合超细纤维和海岛型超细纤维成纤方法的不同，介绍了两种超细纤维的不同开纤剥离工艺。     

熔纺双组分超细纤维成型工艺及其应用研究进展

熔纺双组分超细纤维由于其原料和成型技术的组合多样性而备受青睐。然而,在现有的制备工艺中,熔纺双组分超细纤维存在如能耗大、难以细旦化和污染环境等问题,限制了其在实际生产和高质应用领域的进一步发展。并且在实际的生产过程中,不同的原料选择、组件使用及工艺调控等因素都对熔纺双组分超细纤维成型效果影响显著。因此,合理调控熔纺双组分超细纤维成型过程中各阶段影响因素对其综合性能进一步提升具有重大意义。为更全面理解熔纺双组分超细纤维的本质,本文以桔瓣型纤维和海岛型纤维为研究基体,探究了熔纺双组分超细纤维的纺丝成型机理及其影响因素;阐述了熔纺双组分超细纤维多样的开纤工艺(机械开纤、化学开纤和热能开纤);归结了熔纺双组分超细纤维在合成革、空气过滤和医疗卫生等材料领域的应用;最后对熔纺双组分超细纤维广阔的发展前景进行了展望。     

涤锦复合超细纤维产品染整工艺探讨

通过大量试验介绍了涤锦复合纤维产品染整工艺的要点,探讨了适用于该产品的工艺路线、染料,研制了分纤助剂及处理工艺,提出了鉴别分纤效果的方法。     

PET/PA6橘瓣型双组分纺粘水刺非织造布的碱法开纤工艺

采用碱法开纤工艺对PET/PA6橘瓣型双组分纺粘水刺非织造布进行进一步开纤,通过温度、时间、NaOH质量分数的三因素三水平正交试验,研究其碱法开纤工艺,并研究了开纤率与减量率对试样断裂强力、悬垂系数和吸水倍率等物理性能的影响。结果表明:最佳开纤工艺是温度80℃、NaOH质量分数3%、时间15 min;开纤温度是影响PET/PA6橘瓣型双组分纺粘水刺非织造布开纤率和减量率的最主要因素;在一定的开纤率范围内,试样的断裂强力、悬垂系数和吸水倍率与开纤率无明显关系,但与减量率有关。     

SML染色载体对涤纶微细纤维染色的影响

研究了环保型分散染料染色载体ＳＭＬ对涤纶微细纤维染色的影响,从其对涤纶微细纤维上分散染料的上染速度曲线,升温上染速率曲线,提升性,移染率以及染色织物的表观色泽浓度,颜色特性和染色牢度的影响来看,ＳＭＬ具有良好的应用前景。     

亚麻织物壳聚糖整理-染色工艺技术研究

先进行亚麻织物的壳聚糖整理,然后再进行亚麻织物的活性染料染色的工艺有利于修补亚麻织物的损伤或亚麻纤维分裂度不匀等问题,使亚麻织物得到均匀染色。同时,对提高亚麻织物的染色水处理牢度、改善色光、提高织物的服用性能具有实用意义。     

PA6/PET双组分纺黏水刺非织造布开纤方式探讨

作为世界纺黏技术发展中的里程碑,双组分纺黏水刺超细纤维技术受到越来越多的关注.本文探讨了水刺开纤,湿热开纤和化学开纤三种不同开纤方式对PA6/PET双组分纤维非织造布的开纤效果的影响.研究发现,在双组分纤维开纤中,单一水刺开纤效果并不理想,可以将水刺开纤、湿热开纤和化学开纤方式结合,以提高PA6/PET双组分非织造布的...     

Loss of selected water-insoluble polysaccharides and component neutral sugars from swede (Brassica napus (cv. danestone)) and cereal bran measured during digestion in the pig caecum

Sources of dietary fibre with a high pentose sugar content have been shown to have the greatest effect in promoting faecal bulking, though no underlying reason for this has been found. Pentose-containing polysaccharides in dietary fibre are, in isolation, as degradable as other polysaccharides, though their known association with lignin could be important in helping to maintain the structural integrity and hence the bulking ability of a fibre source. Using a modified nylon bag technique, the potential digestibility of fibre prepared from a source rich in pentose sugars (cereal bran) and a source poor in pentose sugars (Swede; Brassica napus, cv. Danestone) was estimated in the pig caecum. Swede fibre was effectively completely degraded (within 18 h) but in bran 100% digestion was not achieved even with extended incubation. Rates of fibre component loss, estimated from material recovered from the nylon bags, showed that different fibre components were degraded at different rates and that the rate of degradation was not always linear. In swede xylose was less readily lost than other fibre components and the rate was non-linear whilst in bran xylose was preferentially lost and at a linear rate. In bran arabinose was less readily lost. The results showed that the bulking effects of fibre sources with a high pentose sugar content were unlikely to be due solely to pentose content. Differences in rates of digestion suggested that different linkage groups contained within a component may be able to modify the degree of fibre digestion, most probably by the linkage of specific pentosans to lignin.     

中空桔瓣型高收缩聚酯/聚酰胺6超细纤维非织造布的制备及其性能

针对中空桔瓣型超细纤维非织造布开纤率低、悬垂性差的问题,以高收缩聚酯(HSPET)、聚酰胺(PA6)为原料,通过双组分纺粘水刺技术制备了不同面密度的HSPET/PA6超细纤维非织造布,分析了热收缩处理对非织造布开纤率、悬垂性、柔软度、透气性、过滤效率以及力学性能的影响.结果 表明:当水刺压力一定时,与PET/PA6非织...     

Analysis of the effect of experimental parameters on the morphology of electrospun polyethylene oxide nanofibres and on their thermal properties

Electrospinning is a new and simple method of producing nanofibres by introducing electric field into polymer solutions. We perform an experimental investigation on the influence of processing parameters and solution properties on the structural morphology and average fibre diameter of electrospun polyethylene oxide (PEO) polymer solution and on their thermal properties. Experimental trials have been conducted to investigate the effect of solution parameters, such as concentration, addition of ethanol in PEO solution, solvent effect, as well as governing parameters, such as applied voltage, collection distance and flow rate. At higher concentrations, the nanofibres with regular morphology and, on average, uniform fibre diameter were obtained, and at lower concentrations of PEO polymer solution, the fibres showed irregular morphology with large variations in fibre diameter. We also found that the addition of ethanol increased the fibre diameter and produced bead‐free fibres. Applied voltage, collection distance and flow rate also influence fibre morphology. To analyse the thermal properties of the fibres produced from the PEO powder and the electrospun nanofibres produced from the two polymer solutions (PEO + water and PEO + water/ethanol), differential scanning calorimetry (DSC) was used, and to determine the degree of crystallinity, X‐ray diffraction technique has been used.     

Proteolysis of the barley protein, hordein

Gordein isolated from barley according to Baxter's method was exposed to proteolytic enzymes at optimal medium pH. As regards the capability of gordein splitting the enzymes can be arranged in the following way: pronase greater than elastase greater than pepsin greater than papain greater than chymotrypsin greater than trypsin. A mixture of three enzymes (trypsin, chymotrypsin and elastase) taken in the amount 1/3 of the usually used concentration provoked a more powerful splitting than each of the enzymes used alone. According to the electrophoresis in polyacrylamide gel data the action of elastase led to the splitting of the high-molecular-weight fraction of gordein with accumulation of the low-molecular weight one. Preheating of gordein for 30 min at 100 degrees C increased its papain-induced splitting by 3.3 times, chymotrypsin-induced by 2.6 times, trypsin-induced by 30%, and pepsin-induced splitting by 23%. Heating did not affect the rate of gordein splitting by elastase. Pretreatment of gordein with pepsin increased over 2 times its splitting under the effect of trypsin and chymotrypsin.     

The tensile properties of frozen and thawed lean beef

The tensile properties of frozen beef are relevant to many size reduction operations in frozen meat processing. The tensile properties of lean beef aligned both along, and perpendicular to, the fibre direction have been studied over the temperature range +10°C to -30°C and over a range of strain rates. Strain rate had an effect on tensile strength and other tensile parameters for frozen beef with either fibre orientation. Two distinct types of behaviour were observed. At the higher temperatures (e.g. -5°C and -10°C for beef oriented perpendicular to the fibre direction) there was a rise in tensile strength with increase in strain rate. This viscoelastic fracture behaviour can be attributed to the viscoelastic character of meat proteins and also to the plasticity of ice. At the lower temperatures (e.g. -15°C to -30°C for beef oriented perpendicular to the fibre direction) there was a decrease in tensile strength with increase in strain rate. This fracture behaviour can be attributed to the brittleness of ice. Temperature had a marked effect on all tensile parameters. The maximum tensile strength at most strain rates occurred in the temperature range -10°C to -20°C, and the strength was lower at -30°C than at -20°C.