练染剂PTD在筒子纱染色中的应用

研究了练染-浴助剂PTD-A和PTD-B在中、深色全棉及涤棉混纺筒子纱练染一浴工艺中的应用,评价了染色纱线的色差、内中外层匀染性、水洗牢度、摩擦牢度、升华牢度、单纱强力、失重率和手感等指标.结果表明,使用PTD-A和PTD-B进行练染一浴后的纱线的色差、内中外层匀染性、水洗牢度和摩擦牢度可以达到传统工艺的效果,个别颜色更胜于传统工艺;升华牢度与传统工艺相当;单纱强力和手感优于传统工艺;失重率低于传统工艺.     

Argacel RC的应用技术

涤棉织物一般用分散／活性染料染色。分散染料在棉纤维上容易沾色而降低摩擦牢度及水洗牢度。为提高色牢度，在分散染料染色后要进行还原清洗。传统的烧碱保险粉还原方法耗水、耗电、耗汽，且保险粉不稳定，易分解，新型酸性还原剂Argacel RC的使用可使工艺简化并降低成本。     

安诺可隆SD涤棉染色短流程新技术

介绍了涤棉传统染色工艺流程,分析了该传统工艺存在的问题及原因。利用安诺可隆SD系列分散染料染色后浮色在碱性条件下易于洗除及升华牢度优异的特性,设计了安诺可隆SD涤棉短流程染色工艺,比较分析了该工艺与传统工艺的工艺处方、染色效果和水洗牢度。结果表明,安诺可隆SD涤棉染色短流程新工艺省去了传统工艺的还原清洗和中道高温定形,降低污水的COD排放,缩短工艺时间,提高生产效率,节省生产成本,且染色效果和水洗牢度明显优于传统工艺。     

高牢度固色剂JY

以二烯丙基胺、过硫酸铵、冰醋酸、二甲基二烯丙基氯化铵等为原料,合成高牢度固色剂JY。固色剂JY可耐90℃高温水洗,水洗效果佳,不含甲醛。采用该固色剂对染色后的棉针织物进行固色处理,以大红色为例,水洗牢度可以提高1~1.5级。     

涤纶固色剂RD在涤棉染色中的应用

采用涤纶固色剂RD,对高温分散染料染色涤棉针织物进行固色。相对于传统工艺,采用固色剂RD处理,能减少一道预定形工序和一道还原清洗工序,缩短工艺时间,提高摩擦牢度和水洗牢度0.5~1.0级,降低生产成本。     

涤纶固色剂RD在涤棉染色中的应用北大核心

采用涤纶固色剂RD,对高温分散染料染色涤棉针织物进行固色。相对于传统工艺,采用固色剂RD处理,能减少一道预定形工序和一道还原清洗工序,缩短工艺时间,提高摩擦牢度和水洗牢度0．5-1．0级,降低生产成本。     

Dianix ACE型分散染料染浅色涤棉筒子纱

涤棉浅色品种染色,染色的重现性十分重要。通过对Ｄｉａｎｉｘ ＡＣＥ型分散染料的主要性能测试分析,以及对筒子纱染色工艺进行优化,经生产实践证明,该染料及其工艺用于涤棉筒子纱浅色品种染色的一次性对样率高,缸差较小,重现性好。     

涤棉色布分散／活性同浴轧焙法中性固色工艺探讨

介绍了涤棉织物分散／活性焙固法采用中性轧染的基本原理，较详细地论述了焙烘工艺条件的选择及助剂用量的优选。经大样试生产证明，与传统的尿－碱工艺对比，用该工艺处理的织物色光鲜艳、得色量高、各项牢度均符合标准。     

纺织品加工中的染色牢度控制

从水洗牢度、摩擦牢度、日晒牢度、升华牢度、汗渍牢度和烟熏褪色牢度几方面，阐述了纺织品加工中染整工艺和染料选择对染色牢度的影响，提出了初步的解决方法。指出在提高染色牢度的同时不应影响纺织品的生态性。     

提高织物各项色牢度指标的方法

总结了提高真丝织物皂洗，日晒，摩擦牢度的方法，如选择合适的染色工艺，后处理水洗工艺和固色剂，提高皂洗牢度，选择日晒牢度较好 的染料来完成染色和拼色，染后尽量少用或不用阳离子固色剂，提高日晒牢度；用ＳＬＭＯ－９６Ⅲ非离子柔软剂处理，提高摩擦牢度。文中介绍了具体工艺条件。     

Reversibility of the temperature-dependent opacity of nonfat mozzarella cheese

Salted and unsalted nonfat mozzarella cheese was made by direct acidification and stored at 4 degrees C over 60 d. Changes in cheese opacity were measured by using reflectance L* values while the cheese was heated from 10 to 90 degrees C, then cooled to 10 degrees C, and reheated to 90 degrees C. A characteristic opacity transition temperature (T(OP)) was obtained for each cheese. Both salt content and storage time influenced T(OP). Opacity during heating, cooling, and reheating formed a hysteresis. At d 1, the unsalted cheese became opaque when heated to 20 degrees C, but the salted cheese required heating to 40 degrees C. As the salted cheese was aged, its T(OP) increased so that by 60 d the cheese did not become opaque until it was heated to 70 degrees C.     

涤棉织物染元青的工艺比较

本文讨论了分散/纳夫妥、分散/液体硫化染料染涤棉元青的工艺,从工艺流程、染色效果、染色牢度和成本等方面对这两种染色工艺进行了比较。根据染色批量的大小合理选择染色工艺,可取得最佳经济效益。     

Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage

The effect of Lactobacillus acidophilus on instrumental texture profile and related properties of Minas fresh cheese during storage at 5 °C and on sensory performance was investigated. Four cheese-making trials were prepared, two supplemented with a mesophilic type O culture (T1, T2) and two with lactic acid (T3, T4). L. acidophilus was added in T2 and T3. The viability of L. acidophilus, instrumental texture profile analysis and related properties were monitored during storage for up to 21 days. Probiotic cheeses T3 were firmer by the end of storage, due to higher values of pH and hardness. Differences detected were attributed to the starter, rather than to L. acidophilus. Viability of L. acidophilus during storage ranged from 6.04 to 6.93 for T2 and from 5.46 to 6.53 log cfu g⁻¹ for T3, which performed better in sensory evaluation. Minas fresh cheese is a suitable food system for the delivery of L. acidophilus.     

Effect of standardization of ewes'' milk for casein/fat ratio on the composition, sensory and rheological properties of Feta cheese

Ewes' milk standardized to four different casein/fat (C/F) ratios (0·80, 0·72, 0·67, 0·62) was used for Feta cheese manufacture. Cheese made from the low C/F ratio (0·62) milk had higher fat, fat in dry matter (FDM) and lower moisture and protein content than cheese made from the high C/F ratio (0·80) milk. With increase in C/F ratio, a significant decrease in fat, and FDM content and increase in protein content of Feta cheese was observed. The other components of cheese were not significantly affected by the C/F ratio of milk used. Also, the yield of cheese, expressed as kg of cheese/100 kg milk, decreased with increase in the C/F ratio of milk. On the other hand, yield expressed as kg of cheese with 56% moisture/kg milk fat increased with increasing C/F ratio. The sensory and rheological properties of cheese were not affected by the four C/F ratios of milk. Conclusions are drawn on the application of these results to Feta cheese manufacture.     

1H nuclear magnetic resonance relaxometric characterization of fat and water states in soft and hard cheese

The aim of this work was to study the spin spin (T2) relaxation components of one hard cheese and three soft cheeses to characterize fat and water states. NMR signals were measured at 6 degrees C with a 0.47 T NMR device. The transverse relaxation decay was fitted using the Marquardt method. The T2 relaxometric behaviour of the cheeses under consideration was characterized by four relaxation components. To understand the chemical composition of each NMR component, we studied anhydrous milk fat extracted from each cheese analysed. At 6 degrees C, the fat was 60% crystalline. In cheese, the solid fat was found mainly in the shorter relaxation component with a T2 of 17 micros. The intensity of the NMR relaxation with a T2 > 1 ms was explained by the amount of water, liquid fat and proteins, and the associated relaxation time varied as a function of the process used. The composition of each relaxation component was confirmed by the temperature effect and the influence of the fat content on the NMR cheese signal. NMR relaxometry was able to provide information on water behaviour (i.e. the quantity and level of interactions with proteins) and on the solid:liquid ratio of anhydrous milk fat in the cheese.     

Effect of microbial lipase and transglutaminase on the textural,physicochemical, and microbial parameters of fresh quark cheese

In this study, the addition of microbial transglutaminase (MTG) and lipase in quark cheese samples was studied during storage (21 d). Four types of cheese were made using 3 different levels of MTG (T1, 0.1 g/L; T2, 0.2 g/L; T3, 0.3 g/L) and lipase (T1, 0.02 g/L; T2, 0.04 g/L; T3, 0.06 g/L), and one cheese was made without any treatment as a control sample. The physicochemical, textural, microbial, and sensory properties of cheese samples were monitored at 1, 7, 14, and 21 d of storage period. The results showed that the treated samples had higher proteolysis and lipolysis activities during storage than the control sample. The textural analysis indicated an insignificant increase in the hardness value of the enzyme-treated sample. Also, the sensory analysis exhibited that the treated samples had higher texture acceptability. The higher concentration of enzymes resulted in lower color, odor, taste, and overall acceptability, and higher microbial population. Finally, the addition of microbial MTG and lipase in preparation of quark cheese samples could be recommended for a short storage time.     

Evaluation of magnetic resonance for detection of bacterial contamination in low-acid, shelf-stable packaged soymilk

This study evaluated magnetic resonance (MR) as a nondestructive method for detection of bacterial contamination in shelf-stable soymilk and cheese sauce. To accomplish this, individual 355-ml polymeric trays filled with soymilk and inoculated with Bacillus stearothermophilus and Bacillus subtilis (10(3) CFU) were incubated for up to 28 h at 55 degrees C and 62 h at 37 degrees C, respectively. MR relaxation times (T2) of these samples were then correlated with the bacterial growth as well as viscosity and pH changes caused by the bacteria in the packaged soymilk. In addition, this study investigated the ability of MR to differentiate between regularly processed cheese sauce and cheese sauce that was modified with alpha-amylase as a spoilage simulation. Results showed increased MR T2 relaxation times after the bacterial populations reached 10(8) CFU/ml (after 18 h) and 10(7) CFU/ml (after 44 h) for B. stearothermophilus and B. subtilis, respectively. B. subtilis had an undetectable influence on viscosity but a profound influence on pH. B. stearothermophilus, in comparison, significantly lowered the pH and increased the viscosity of the soymilk. MR was able to distinguish between regularly processed 85-g pouches of cheese sauce and other pouches with sauce that were modified with 0.5 ml of 1% alpha-amylase solution. These results showed that MR has the potential to be used for nondestructive detection of physical changes insoymilk and cheese sauce induced by bacterial growth and enzymatic activities, respectively.     

Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses

The viability of Lactobacillus paracasei and its effect on growth of the microbiota in potentially probiotic and synbiotic fresh cheeses during storage at 4 +/- 1 degree C was investigated. Three cheese-making trials (T1, T2, and T3) were prepared in quadruplicate, all supplemented with a Streptococcus thermophilus culture. L. paracasei subsp. paracasei was added to cheeses in T1 and T2, and inulin was added to cheeses in T2. Counts of L. paracasei, S. thermophilus, coliforms, Escherichia coli, Staphylococcus spp., DNase-positive Staphylococcus, and yeasts and molds were monitored during storage for up to 21 days. Viable counts of L. paracasei in probiotic (T1) and synbiotic (T2) cheeses remained above 7 log CFU/g during the entire storage period, whereas counts of S. thermophilus remained above 9.5 log CFU/g for cheeses from TI, T2, and T3. Populations of coliforms, Staphylococcus spp., and DNase-positive Staphylococcus were higher in T3 cheese and differed significantly from those in cheeses from T1 and T2 (P < 0.05). Inhibition of contaminants prevailed when both L. paracasei and S. thermophilus were present in fresh cream cheese and probably was due to acid production by both strains; bacteriocin production was not found. Addition of inulin in T2 did not impact microbial viability (P > 0.05). L. paracasei subsp. paracasei in coculture with S. thermophilus was inhibitory against microbial contaminants in fresh cream cheese with or without the addition of inulin, indicating the potential use of this combination in a probiotic and synbiotic product.     

Ultrasonic Velocity in Cheddar Cheese as Affected by Temperature

The ultrasonic velocity in Cheddar cheese is temperature dependent. This relationship can be used to make corrections when determining ultrasonic texture or to determine mean temperatures in cooling/heating processes. At 0 < T < 35 °C ultrasonic velocity was 1590 to 1696 m/s, at 0 and 35 °C, respectively. Differential Scanning Calorimetry thermograms linked the temperature dependence of ultrasonic velocity to fat melting. Three parts are distinguished in the curve as a consequence of the fat melting and the appearance of free oil. The most reliable temperature interval to carry out ultrasonic measurements in Cheddar cheese is identified as 0 to 17 °C.     

Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content,Residual Lactose,Salt-to-Moisture Ratio and Cheese Temperature

Four treatments of Cheddar cheese with two levels (high and low) of calcium (Ca) and phosphorus (P), and two levels (high and low) of residual lactose were manufactured. Each treatment was subsequently split prior to the salting step of cheese manufacturing process and salted at two levels (high and low) for a total of eight treatments. After two months of ripening, each treatment of Cheddar cheese was used to manufacture process cheese using a twin-screw Blentech process cheese cooker. NFDM, butter oil, trisodium citrate (emulsifying salt), and water were added along with Cheddar cheese for process cheese formulation. All process cheese food formulations were balanced for moisture (43.5%), fat (25%), and salt (2%), respectively. Dynamic rheological characteristics (G′ and G″) of process cheese were determined at 1.5Hz frequency and 750 Pa stress level by using a Viscoanalyzer during heating and cooling, temperature ranges from 30°C to 70°C then back to 30°C. High Ca and P content, and high S/M (HHH and HLH) cheeses had the significantly higher elastic (G′) and viscous (G″) modulus than other cheeses during heating from 30°C to 70°C, and cooling from 70°C to 30°C. No significant difference was observed among the other process cheeses during heating and cooling. Viscoelastic properties of process cheeses were also determined in terms of transition temperature (where G′?=?G″), and tan δ during heating (30°C to 70°C). Cheeses with high Ca and P, high lactose, and high S/M content had higher transition temperature than low Ca and P, low lactose, and low S/M content process cheeses. Low Ca and P and low S/M content cheeses (LLL, LHH, LHL, HLL) exhibited more viscous characteristics than high Ca and P and high S/M content process cheeses (HHL, HLH, LLH, HHH) during heating from 30°C to 70°C. Low Ca and P, low lactose, low S/M content (LLL) process cheese was observed for highest tan δ values (0.39 to 1.43), whereas high Ca and P, high lactose, high S/M content process (HHH) had the least (0.33 to 1.06) during heating. This study demonstrates that different characteristics of natural cheese used in process cheese manufacturing have significant impact on process cheese rheological and viscoelastic properties.