烫蜡机在蜡印退蜡中的应用

将烫蜡机用于蜡印布退蜡,通过采用四角或六角导布辊替代传统圆柱形导布辊、增加力矩电机拖动、平幅进布、水洗出布等措施,解决了蜡印布采用传统烫蜡机退蜡时易断布停车的缺陷,并提出了烫蜡机在使用中的注意事项.     

机械蜡印新型蜡材的探究

文章针对传统机械蜡印中工序复杂、污染严重、产品档次低等问题,探讨了热粘性、脱蜡效果及蜡纹效果对蜡印产品质量的影响。探索出能够替代松香的新型蜡材,使得加工工序更简单,节能环保,产品质量也有较大提升。     

纯棉蜡印布生产工艺探讨

介绍了蜡印布生产应注意的几个关键问题和提高生产质量的有效方法。     

提高蜡印布印制质量的探讨

文章对蜡印布生产中所涉及的多种印制工艺进行了研究分析,通过实验及多年的生产经验确定了提高蜡印质量的工艺方法。     

数字喷墨印花仿蜡印工艺初探

介绍了采用数字喷墨印花技术制作仿蜡印织物的方法及工艺.首先制作了手工蜡印样品,然后用绘图软件描出与样品图案一致的原始数字图稿,使用计算机仿真技术模拟冰纹效果,将仿真蜡印数字图稿在织物上进行喷墨印花,将印花后的织物放入温度为150℃的焙烘箱烘干,时间为3 min.实验结果表明,喷墨印花技术可以简便快捷地获得与手工蜡印相近...     

大理石泡状蜡纹技术开发与应用

文章通过研究大理石泡状蜡纹真蜡生产技术,自主设计大理石泡状蜡纹纹样,利用防拔染技术及相配套的染料,解决防拔染效果、气泡形状及防印稳定性等问题,生产高端的大理石泡状蜡纹真蜡产品,填补了市场空白。     

Voronoi图在蜡印冰纹仿真中的应用

 在绘制数字化的蜡印图案中,为模拟手工蜡印中冰纹自然龟裂的状态,提出一种基于Voronoi图的仿真方法。首先在蜡印图案上随机确定Voronoi 图的基点位置,生成标准Voronoi 图;然后选取位于图案中的Voronoi线段,以Voronoi边界交点作为起点,在原始Voronoi边界的传播方向上加入Perlin噪声,生成新的Voronoi边界;最后通过数目、噪声等控制系数使仿真冰纹接近自然开裂效果,得到最终的仿真蜡印图案。实验结果表明,所提算法模拟出的蜡印冰纹具有较好的连贯性和网络性,符合真实蜡印图案的冰纹特征。     

游泳运动的美学特征及审美价值研究

游泳是运动之王,作为最好的健美健身运动,无论对于增强体魄还是提升人文素养都起着重要作用。这项运动是人们借助水的特性,通过肢体有规律的运动,使身体在水中移动的技能活动,是人们征服自然的过程,其中包含人类宝贵的智慧和巨大的美学价值。身体美学与运动的衔接,既是身体美学研究结构的拓展,也是身体运动与审美价值获得理论支撑的重要方面。本文将游泳运动中表现的身体美、技术美、节奏美、力量美、速度美等美学特征进行阐述,使读者从体育审美的角度,更加全面地了解游泳这一运动项目,以便更好地发挥游泳运动的审美价值,提高人们的审美素养、促进人们身体美和心灵美的塑造。     

纳夫妥显色与蜡印同步进行替代靛蓝染底的工艺探讨

文章介绍了真蜡印布的风格特征,分析了蜡印防染靛蓝和纳夫妥的工艺原理,讨论了纳夫妥替代靛蓝染底工艺理论上的可行性和生产实践的可操作性,指出了该工艺替代过程的技术关键和应当采取的必要措施,目的在于缩短真蜡印布的生产过程、降低生产成本,从而提高产品市场竞争力。     

靛蓝染料染蜡纹工艺及设备的改进

在蜡印布中,染蜡纹很有特色,布面上不规则的彩纹横纵交错。在印染布中是一道风景线。蜡纹有很多种颜色,所以叫彩纹（如绿蜡纹、秋香纹、芥纹、红棕纹、蓝纹等）,本文重点介绍用靛蓝染料染蓝纹工艺设备的改进。     

酸碱度对中国传统服饰色彩颜色特征值的影响

为研究传统服饰色彩染色工艺中酸碱度的作用,使用染色配方中提取出来的苏木染材,采用水煎法萃取色素,对棉织物进行前媒染工艺研究,确定了不同pH值在白矾和皂矾媒染条件下的显色规律及色彩明度、色相、饱和度的取值范围。结果表明：pH值对苏木棉织物白矾前媒染显色影响较大,且呈不同色调;pH值对苏木棉织物皂矾前媒染显色影响相对较小,主要呈暖灰色调。通过调整前媒染工艺中的pH值,复原了玫瑰紫和紫檀色,证实了pH值在古代染色配方中具有重要的作用,由此派生的其他色彩极大地丰富了中国传统服饰色谱,决定了色彩的最终相貌。     

裂纹对木梁承压与抗弯强度的影响

设计了裂纹木梁的承压与抗弯性能试验,研究了裂纹对木梁强度的影响.结果表明:裂纹对横纹承压强度的影响较小,对抗弯强度影响较大;在承压面为50mm×50mm时木材自身的变异性影响较小;试件长度≥150mm时,局部长度承压值趋于稳定;上下表层横向裂纹使抗弯强度降低近一半.     

Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems

Ice crystal growth and microstructure of sugarsolutions prepared with stabilizers (carboxymethyl cellulose [CMC], xanthan gum, locust bean gum [LBG], and gelatin) with or without milk solids-nonfat (MSNF) after freezing in a scraped surface heat exchanger and temperature cycling (5 cycles from -6 degrees C to -20 degrees C) were studied. Ice crystal growth was calculated from brightfield microscopic images acquired from samples before and after cycling. Freeze-substitution and low-temperature embedding (LR-Gold resin) were sample preparation techniques utilized for structure analyses by light microscopy and transmission electron microscopy. Differential staining for carbohydrates and proteins allowed the identification of stabilizer gel-like structures in LBG, gelatin, and gelatin/MSNF solutions. In the absence of milk proteins, xanthan and LBG were the most effective at retarding recrystallization, while in their presence, only xanthan had an effect. Cryo-gelation of the LBG was observed but is not the only mechanism of stabilizer action. Thermodynamic incompatibility between biopolymers was observed to promote localized high concentrations of milk proteins located at the ice crystal interface, probably exerting a water-holding action that significantly enhanced the stabilizer effect. Qualitatively, solution heterogeneity (phase separation) was directly proportional to ice crystal growth inhibition. It is suggested that water-holding by stabilizer and proteins, and in some cases steric hindrance induced by a stabilizer gel-like network, caused a reduction in the kinetics of the ice recrystallization phenomena and promoted mechanisms of melt-regrow instead of melt-diffuse-grow recrystallization, thus resulting in the preservation of the ice crystal size and in a small span of the ice crystal size distribution.     

大豆分离蛋白种类及取代量对冰淇淋品质的影响

研究了不同来源的大豆分离蛋白Ⅰ、Ⅱ、Ⅲ、Ⅳ的起泡性、泡沫稳定性、乳化性及乳化稳定性,并以20%～50%的取代率替代全脂乳粉生产冰淇淋,通过测定冰淇淋浆料粘度、硬度、膨胀率等指标,研究大豆分离蛋白来源与取代度对冰淇淋品质的影响。结果表明,冰淇淋浆料粘度及硬度均随四种来源的大豆分离蛋白取代率的增加而显著提高;不同来源的大豆分离蛋白,其取代率对冰淇淋膨胀率影响不同,膨胀率随着大豆分离蛋白Ⅰ取代率的增加而提高,随着大豆分离蛋白Ⅳ取代率的提高而降低;大豆分离蛋白来源不同,其取代率对冰淇淋融化率影响趋势基本一致,随着取代率的增加,融化率略有升高然后快速下降;大豆分离蛋白冰淇淋感官评价综合指标随着取代率的增加先升高后降低。而且研究结果还表明,大豆分离蛋白冰淇淋的膨胀率与起泡性无相关性;皮尔逊相关性分析表明在一定粘度范围内,膨胀率与大豆分离蛋白乳化性呈正相关。      

Effect of trehalose on the glass transition and ice crystal growth in ice cream

The effects of trehalose and sucrose on the rate of ice crystal growth in ice cream during accelerated shelf‐life were compared. Experimental and theoretical freezing curves were shown to be in good agreement. Glass transition temperatures (T_g) of maximally freeze concentrated trehalose and sucrose solutions (40% w/w) were found to be ?39.5 °C and ?47 °C respectively. For ice cream mixes, the T_g value increased from ?46.4 °C for the 100% sucrose‐based mix to ?42.0 °C for the 100% trehalose sweetened ice cream. However, no differences in viscosity, nucleation rate or inhibition of ice crystal growth were observed with increasing trehalose concentration in ice cream.     

齐鲁民间蓝印花布的风格特征与传承发展

 针对齐鲁民间蓝印花布的历史变迁、造型工艺及其审美情感进行了研究分析,探讨了与之相关的文化传承与发展。通过对齐鲁各地实践考察和结合相关民间文献汇总分析,指出齐鲁民间蓝印花布作为一种文化形态,因其特定的性质、形态、功能与所形成的品种及所用材质等,都显现出许多与现代工业化蓝印花布文化有所不同的特殊性质,对于更好地促进齐鲁民间蓝印花布的传承与发展,旨在不断加深对齐鲁民间文化内涵的理解,贯穿创新发展的理念,并且恰当地处理传统与现代的关系,不断拓展其应用领域。所作研究对探究正处在困境中的齐鲁民间蓝印花布现代意义上多元化的发展价值有着积极的意义。     

低HLB值乳化剂对软冰淇淋品质的影响

研究了单甘酯（HLB3．8）、卵磷脂（HLB3．5）和Span60（粉末、HLB4．7）3种低HLB值的乳化剂对软冰淇淋品质的影响，测定并对比了软冰淇淋浆料黏度和乳化稳定性以及软冰淇淋硬度、膨胀率、抗融性等物理特性指标，用显微镜观察了各试验组软冰淇淋的内部微观组织结构．阐述了3种乳化剂影响软冰淇淋品质的机理。结果表明，单甘酯对膨化率、硬度、抗溶性有比较理想的促进作用，综合效果最好．其理想添加量为0．4％-0．6％；span60综合效果最差，不同用量的乳化稳定性没有变化，但对提高膨化率和硬度效果很好；卵磷脂综合效果居中．乳化稳定性随用量增加而增加。     

碳、氮源对红曲黄色素色价和色调值的影响

本文对红曲黄色素发酵条件进行了探究,红曲菌sjs-6发酵所得红曲黄色素,仅在420 nm处有单吸收峰。不同碳源种类对色素产量有较大影响,对产色素种类影响不大;氮源对黄色素种类和产量均有较大影响,有机氮源可促使橙、红色素的产生,而无机氮源更有利于单产黄色素。发酵进程曲线显示,72¹20 h,菌体量处于稳定水平,是红曲菌sjs-6产黄色素的关键时期,120 h之后随着碳源耗尽,菌体自溶,产色素能力下降,色价保持稳定。通过正交实验可得,当以6%（w/v）玉米淀粉为碳源,0.4%（w/v）硫酸铵为氮源时,培养基初始p H为5.0,发酵温度为30℃时,发酵144 h,黄色素色价可达378 U/m L。产量是国内现有报道水平（110 U/m L）的3倍多。由于菌株非突变株,具有较好的稳定性。由此,为实现红曲黄色素的工业化生产奠定了基础。      

Effect of storage temperature on quality of light and full-fat ice cream

Ice cream quality is dependent on many factors including storage temperature. Currently, the industry standard for ice cream storage is −28.9°C. Ice cream production costs may be decreased by increasing the temperature of the storage freezer, thus lowering energy costs. The first objective of this research was to evaluate the effect of 4 storage temperatures on the quality of commercial vanilla-flavored light and full-fat ice cream. Storage temperatures used were −45.6, −26.1, and −23.3°C for the 3 treatments and −28.9°C as the control or industry standard. Ice crystal sizes were analyzed by a cold-stage microscope and image analysis at 1, 19.5, and 39 wk of storage. Ice crystal size did not differ among the storage temperatures of light and full-fat ice creams at 19.5 or 39 wk. An increase in ice crystal size was observed between 19.5 and 39 wk for all storage temperatures except −45.6°C. Coldness intensity, iciness, creaminess, and storage/stale off-flavor of the light and full-fat ice creams were evaluated at 39 wk of storage. Sensory evaluation indicated no difference among the different storage temperatures for light and full-fat ice creams. In a second study, light and full-fat ice creams were heat shocked by storing at −28.9°C for 35 wk and then alternating between −23.3 and −12.2°C every 24 h for 4 wk. Heat-shocked ice creams were analyzed at 2 and 4 wk of storage for ice crystal size and were evaluated by the sensory panel. A difference in ice crystal size was observed for light and full-fat ice creams during heat-shock storage; however, sensory results indicated no differences. In summary, storage of light or full-fat vanilla-flavored ice creams at the temperatures used within this research did not affect quality of the ice creams. Therefore, ice cream manufacturers could conserve energy by increasing the temperature of freezers from −28.9 to −26.1°C. Because freezers will typically fluctuate from the set temperature, usage of −26.1°C allows for a safety factor, even though storage at −23.3°C did not affect ice cream quality.     

展示设计的审美特征及其表达

本文根据设计艺术的基本要素特征,阐述了展示艺术设计中的特殊美感表达和审美体验。