纺织用纸线原纸的研究

分析了进口纸线原纸的纤维形态、组成及配比;测定了原纸的各项物理性能指标;研究了在针叶木浆中配加棉浆、细菌纤维以及水溶性PVA纤维对纸张强度性能的影响.结果表明当纤维配比为木浆纤维棉浆纤维细菌纤维水溶性纤维=81∶10∶7∶2,且分散剂PEO用量0.07%,湿强剂PAE用量1.8%,CMC用量0.3%时,纸线原纸的主要物理性能为干抗张指数71.10 N·m/g,湿抗张指数30.03N·m/g,撕裂指数8.01 mN·m2/g,耐折度460次、伸长率2.46%.     

一种热封纸袋用纸的制备研究

本研究以本色针叶木浆与本色竹浆为纤维原料制备纸袋用纸,通过浆内添加聚酰胺多胺环氧氯丙烷(PAE)和烷基烯酮二聚体(AKD)以提高其湿强度和抗水性。通过在浆内添加聚乙烯醇(PVA)纤维,实现纸袋用纸的热封性能,并探究了PVA纤维用量、热封温度、热封时间对纸袋用纸粘合强度的影响。结果表明,本色针叶木浆和本色竹浆的适宜打浆度分别为32°SR和27°SR,浆料的最佳质量比为7∶3;PAE和AKD的最适添加量分别为1.5%和0.3%;当PVA纤维用量为9%,热封温度为110℃,热封时间为6 s时,纸袋纸粘合强度为2.61 kN/m,撕裂指数为14.7 mN·m²/g,干、湿抗张指数分别为72.9、23.4 N·m/g。     

纤维种类对活性炭过滤纸性能的影响

将3种不同的漂白针叶木浆、棉浆、麻浆和4种不同规格的化学纤维与活性炭配抄,研究了纤维种类对活性炭过滤纸性能的影响.结果表明,3种木浆纤维中,北木浆纤维粗度最大,纤维较长,比较适合活性炭过滤纸的生产,抄造的活性炭过滤纸透气度和湿强度较高,分别为2390 mL/min、n68 N·m/g;配抄丝光化北木浆后,成纸透气度提高.当配抄量为25%时,成纸透气度为2469 mL/min;在4种规格化纤中,化纤3更适合活性炭过滤纸的抄造,在配抄量为24%时,配抄化纤3的过滤纸的抗张指数和湿抗张指数分别为3.51 N·m/g、0.98 N·m/g,滤水时间最短为31.5 s,透气度为2488 mL/min.与棉浆相比,麻浆更适合活性炭过滤纸的抄造.     

硅灰石-淀粉复配体系应用于瓦楞原纸表面施胶

主要研究硅灰石-淀粉复配体系在瓦楞原纸表面施胶中的应用。以硅灰石取代一定比例的表面施胶淀粉,对瓦楞原纸进行表面施胶。结果表明,在硅灰石10%、表面施胶淀粉75%、固定淀粉替代剂15%(均对总表面施胶剂)的条件下,施胶后(施胶量6 g/m2)瓦楞原纸横向环压指数达到5.30 N·m/g,纵向环压指数达到7.55 N·m/g;横向抗张指数达到46.2 N·m/g,纵向抗张指数达到95.9 N·m/g;横向耐折度达到11次,纵向耐折度达到35次。     

打浆度和纤维配比对液体包装纸板面层纤维基片性能的影响

利用液体包装纸板的实际生产工艺,探讨了不同打浆度和纤维配比对液体包装纸板面层纤维基片抗张指数、撕裂指数、耐破指数、挺度、松厚度和内结合强度的影响,并通过压痕测试研究了其在加工应用上的适应性。结果表明,在改善液体包装纸板面层纤维基片强度性能上,优化打浆工艺比增加针叶木浆配比效果更好,针叶木浆/阔叶木浆配比为1∶1,打浆度22°SR时撕裂指数最大为13.4 mN·m~2/g;打浆度25°SR时挺度最大为85.9 mN·m;打浆度29°SR时耐破指数和抗张指数最大分别为5.82 kPa·m~2/g和68.2 N·m/g,此条件下压痕测试数据和效果表现佳。     

皮革废弃物制备高透气度育果袋纸的研究

采用植物纤维和以皮革废弃物制备的革纤维为主要原料,制备了高透气度育果袋纸,并对制备工艺条件进行了优化.结果表明,在针叶木浆中配加20%的革浆、打浆度为35°SR、增强剂(PAE)和防水剂的用量分别为1.5%和2%、pH值为7的抄造工艺下,制得的育果袋纸干抗张指数为61.91 N·m/g、湿强保留率41.49%、透气度40.04 μm/(Pa·s)、撕裂指数10.12 mN·m2/g、表面吸水性11.58 g/m2.热重分析结果表明,添加革纤维制备的育果袋纸有较高的热稳定性.     

净水器过滤纸的研制

采用木质活性炭为主要原料,利用植物纤维提供网状结构,再添加涤纶纤维来改善纸页的过滤性能,制备了可以满足过滤要求的净水器专用活性炭过滤纸。研究成果如下:确定了抄造活性炭过滤纸的各项工艺条件,各组分的比例参数(按绝干量计)活性炭48%;针叶木浆42.6%;涤纶纤维9.4%;CPAM0.08%;AKD0.2%;PAE0.7%。对自制的活性炭过滤纸按最优工艺条件抄造后,检测其技术指标,其抗张指数为14.25N.m/g,湿抗张指数为5.65N.m/g,Cobb值正反面分别为28.9g/m2和15.5g/m2,过滤速度为32.15ml/(m2.s),滤前余氯量≥0.5mg/L,CODCr值≥16mg/L,滤后余氯量≤0.05mg/L,滤后CODCr值≤7.4mg/L,使用寿命为15天。     

鲜花装饰纸基纸生产工艺的研究

通过正交试验探讨了鲜花纸生产工艺过程中基纸的纸浆种类、打浆度及其配比等.实验结果表明,利用长纤维针叶木浆和短纤维草浆,并且在针叶木浆打浆度为64°SR,麦草浆打浆度为42°SR,配比为60∶40时基纸性能最佳,其主要性能指标为:抗张指数为53.23N·m/g,定量为95g/m2.     

阳离子PSBD与氧化淀粉用于瓦楞原纸的表面施胶

在高分子分散剂中加入苯乙烯(St)、丙烯酸丁酯(BA)和甲基丙烯酸二甲胺基乙酯(DM)进行无皂乳液聚合得到了阳离子共聚物(PSBD),并对其和氧化淀粉不同配比的混合物在瓦楞原纸表面施胶中的应用进行了研究。讨论了PSBD用量、氧化淀粉用量、pH值和温度对瓦楞原纸性能的影响。结果表明:对瓦楞原纸表面施胶的最佳条件是:氧化淀粉用量5%(对绝干纸),PSBD用量0.6%(对绝干淀粉),温度65℃,pH值5.5,在此条件下,瓦楞原纸的Cobb值为36g·m-2,抗张指数为36.4N·m·g-1,环压指数为8.15N·m·g-1,与原纸相比较,抗张指数和环压指数分别提高了63.2%和81.9%;与单独使用氧化淀粉相比较,抗张指数和环压指数分别提高了15.6%和26.7%,达到A级标准。     

PCB用对位芳纶纤维原纸的制备工艺研究

探讨了对位芳纶短切纤维的长度配比、芳纶浆粕用量、芳纶浆粕打浆度对芳纶原纸物理性能的影响。研究显示,芳纶原纸的物理性能与对位芳纶短切纤维的长度配比、芳纶浆粕用量及浆粕打浆度有密切关系。全芳纶原纸的最佳抄造工艺为:芳纶浆粕的打浆度为25.0 SR,用量为80%,长度为3mm和6mm的对位芳纶短切纤维的用量分别为4%、16%。原纸定量75g/m2,紧度0.27g/m3,抗张指数为13.6N·m/g,撕裂指数为24.9m N·m2/g,伸长率为2.82%。     

Material,structure, chosen mechanical and comfort properties of kinesiology tape

The main objective of this paper is to determine material composition, structure, and chosen mechanical and thermo-physiological comfort properties of selected kinesiology tape. The results of experiments show that kinesiology tape is a non-linear elastic and porous composite material. Warp yarns are core-spun elastic yarns, while weft yarns are 100% cotton yarns. Fabric has a plain weave and its back side is equipped with an adhesive. Tensile strength of kinesiology tape ranges from 80 to 180 N depending on the tape width. In a relaxed state, porosity together with air permeability and other heat and mass transfer characteristics are mainly affected by the compact layer of adhesive on the surface of woven fabric. During tensioning, pores are expanding and therefore transfer of air and water vapor is significantly increased and at the same time heat transfer is reduced which can positively affect wearer comfort.     

乳清粉对高筋粉热力学和糊化特性及面团流变学特性的影响

采用差示扫描量热仪(DSC)、快速粘度仪(RVA)、粉质仪和拉伸仪研究乳清粉对高筋粉热力学特性、糊化特性及面团流变学特性的影响。DSC测试结果表明添加3.0%和5.0%乳清粉时,高筋粉的糊化起始温度和热焓值较空白高筋粉(未添加乳清粉)明显上升。RVA测试结果显示混合粉的峰值粘度、最低粘度、最终粘度、衰减值及回生值随着乳清粉添加量的增加呈下降趋势,糊化温度呈上升趋势。粉质试验结果表明添加乳清粉显著降低了高筋粉的吸水率和面团形成时间,增加了面团的稳定时间和粉质质量指数。拉伸试验结果显示面团的拉伸曲线面积、拉伸阻力和拉伸比例随着乳清粉含量的增加呈上升趋势,延伸度则呈下降的趋势。总体而言,添加乳清粉增强了高筋粉的热稳定性和抗老化能力,优化了面团的流变学特性。     

异麦芽酮糖醇的性质和用途

Palatinit公司生产的麦芽酮糖醇是一种糖的替代物,它由双糖醇（多元醇）组成,而不是一种高度甜味剂。源于糖的异麦芽酮糖醇的味道像糖一样自然,展现了一种纯自然的甜味。异麦芽酮糖醇的感官特性,生理学性质及物理化学性质使得糖量,烘烤制品,医药和其他应用领域方面都大获裨益。     

Structural and Physical Properties of Starches Isolated from Six Varieties of Millet Grown in China

This study investigated the structural and physical properties of starches extracted from six varieties of millet mainly grown in China. The amylose content of millet starches ranged from 17.6 to 28.4 g/100 g (dry weight basis, db), and a variety of waxy proso millet starch (0.38 g/100 g, db) was identified. These starches exhibited a majority of large polygonal granules with several indentations, few small spherical granules, and A-type crystallinity. Proso millet starch showed prominent paste clarity and freeze-thaw stability, whereas finger millet starch exhibited the highest solubility. Moreover, barnyard millet starch had the lowest sediment volume. The gelatinization enthalpy of proso millet starch was the highest (5.16 J/g). For non-waxy millet starch, the ratio of retrogradation (R%) was positively correlated with amylose content. Among all starches, the storage modulus (G′) was higher than the loss modulus (G″) during heating and cooling. The G′ and G″ of proso millet starch and barnyard millet starch pastes were significantly lower than other starches during cooling. The pasting properties of six millet starches significantly differed, had positive correlation with amylose content, and were affected by NaCl, sucrose, and pH values.     

沙棘果粉和酸枣粉对面粉特性的影响

为了解沙棘果粉和酸枣粉对面粉特性的影响,将沙棘果粉和酸枣粉按不同比例分别与小麦粉混合,使用快速黏度分析仪、粉质仪、物性测试仪分析2 种添加物的添加量对面粉糊化、粉质和凝胶质构特性的影响,并使用扫描电子显微镜对面筋的超微结构进行观察。结果表明：随着酸枣粉含量的增加（0%、1%、3%、5%、7%、9%）,混粉的峰值黏度、低谷黏度、最终黏度呈下降趋势,而当沙棘果粉添加量为5%～9%时,混粉的上述糊化指标明显高于对照组;吸水率、硬度、胶黏性、咀嚼性逐渐降低,而形成时间、稳定时间和粉质质量指数则先降低,后基本不变;扫描电子显微镜观察显示,2 种添加物均阻碍了面筋网络的形成。因此,沙棘果粉和酸枣粉的添加均改变了面粉的糊化、粉质、凝胶质构特性及面筋超微结构。     

Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread

This study was carried out to investigate the effects of fortification of wheat flour with barley flour (BF) and barley protein isolate (BPI) at three levels; 5, 10 and 15% levels on the chemical composition, nutritional evaluation and biological properties of pita bread. Proteins fractions such as globulin, prolamin, glutelin-1 and glutelin-2 as well as protein isolates were extracted from barley flour and evaluated for protein yield, chemical composition and nutritional quality. Highest yield and essential amino acids contents were obtained in barley protein isolate. SDS-PAGE gels electrophoresis indicated that fortified wheat flour with BPI and BF consists of proteins coming from wheat flour and barley proteins. The contents of essential limiting amino acids in bread were increased from 1.38 to 3.10 g/100 g for lysine and from 0.86 to 1.73 g/100 g for methionine as the ratio of fortification with BF and BPI increased from 0 to 15%. The highest content of total phenolics, antioxidant activity, and inhibitory activity for both angiotensin converting enzyme (ACE) and α-amylase were found in fortified bread with BPI at 15%. Results indicated that bread made from fortification of wheat flour with BF and BPI at 15% showed superior chemical, physico-chemical, nutritional and biological properties.     

天然Mozzarella干酪和再制Mozzarella干酪理化特性和功能特性的比较

对天然Mozzarella干酪和再制Mozzarella干酪的理化特性（蛋白质、脂肪和水分质量分数及pH值）和功能 特性（质构特性、拉伸性、熔化性、油脂析出性和流变特性）进行分析。结果表明：天然Mozzarella干酪的蛋白质 量分数显著高于再制Mozzarella干酪,水分质量分数和pH值显著低于再制Mozzarella干酪,脂肪质量分数随干酪品 牌的不同存在差异;天然Mozzarella干酪的硬度、拉伸性、熔化性和油脂析出性都显著高于再制Mozzarella干酪;动 态温度扫描显示天然Mozzarella干酪和再制Mozzarella干酪的损耗角正切都随着温度的升高呈现先增加后降低的趋 势,天然Mozzarella干酪的损耗角正切在50～60 ℃时达到1,再制Mozzarella干酪的损耗角正切始终低于1。研究发 现天然Mozzarella干酪更适宜作为制作比萨、焗饭等需要焙烤食品的原料,再制Mozzarella干酪可以应用于三明治等 不需要焙烤的食品中。     

油橄榄果渣对面粉及面团理化特性的影响

将油橄榄果渣粉以不同比例与小麦粉混匀,得到4种混合粉,研究该4种混合粉的化学组成、糊化特性及其面团流变和质构特性。结果表明,随着油橄榄果渣粉添加量的增加,混合粉的糊化温度逐渐升高,峰值黏度、最低黏度、最终黏度和衰减值显著降低,面团的形成与稳定时间缩短,吸水率、评价值、最大抗延伸阻力、延伸度、拉伸能量、弹性和内聚性减小,其弱化度、硬度、黏附性、胶黏性和回复性增大。当混合粉中油橄榄果渣粉添加量不超过10%时,其具有较好的糊化特性和面团特性,可用于制作面条和面包等食品。