填料和染料对喷墨原纸色相和白度的影响

研究了浆内添加填料(滑石粉)和染料(固体VBL)对喷墨原纸色相和白度的影响,实验表明:单独使用滑石粉和固体VBL作为浆内添加剂时,均可明显提高喷墨原纸的ISO白度和明度L*值,调节纸张的a*值和b*值,使原纸色相纯正饱满;当将二者混合添加时,滑石粉的存在会降低增白剂的增白效果。     

浆纸市场:盘面基本维持稳定

正中纸在线资讯部2017-04-17报道:期货市场:据闻外盘新一轮成交情况不佳,贸易商期货接盘程度有限。现货市场:针叶浆,本周针叶浆行情小幅阴跌,市场询盘气氛冷清,实际交投情况不甚理想,河北等地区受环保因素影响,纸厂停产、限产,成品纸出货受阻,当地俄浆库存偏高。阔叶浆,本周阔叶浆行情淡稳,市场供应有限,经销商多以实单商谈为主。本色浆,本周本色浆行情基本持平,江浙沪地区价格微幅松动,下游纸厂按需采购,本色浆盘面起伏有限。化     

中浓磨浆对BCLK浆成纸物理及印刷性能的影响

通过对BCLK浆中浓磨浆、低浓磨浆对成纸印刷性能影响的对比实验研究,发现中浓磨浆对BCLK浆成纸的松厚度、不透明度和抗张指数等物理强度都有明显提高,从而提高了成纸在印刷中的吸墨性能、防透显性能和力学性能。     

一种新型漂白剂在箱纸板微漂中的应用

介绍了一种新型漂白剂在废纸浆生产箱纸板轻微漂白中的应用。通过实验室进行工艺优化,并进行中试生产。结果表明,使用该漂白剂在中性条件下处理废纸浆料,成纸亮度和L*值均得到提高,在漂白剂用量2.5 kg/t浆时,成纸L*值提高2.53个单位,且水处理负荷及生产成本增加不多。     

染料对成纸色差的影响

在文化用纸生产中,纸张色相是成纸的一项重要质量指标。笔者分析了染料对成纸色差的影响,解决了生产中的实际问题,减少了成纸废品率,降低造纸成本。     

阔叶浆打浆度和配比对薄型印刷纸不透明度、强度的影响

薄型印刷纸作为一种特种纸,要求具有良好的匀度、强度,以及较好的印刷适应性等特点,其中不透明度、抗张强度、表面强度是其重要指标,且对成本有重要影响。本文主要通过实验研究阔叶浆打浆度、配比对薄型印刷纸不透明度、强度,以及对成纸匀度、成本的影响。结果表明:降低阔叶浆打浆度,有利于提高薄型印刷纸的不透明度、降低成本,但不利于成纸匀度;阔叶浆配比在一定范围内对成纸不透明度无明显影响,但对成纸强度影响显著,可用于调整改善印刷断纸、印刷适应性等问题。     

怎样选择彩色纸所用的染料

近年来,我厂生产了好几种彩色纸,并储备了几种新色相纸种。对如何尽快、准确地开发新色相纸种,我们进行了大胆的探索,积累了一些经验。现在谈谈我们的一些体会。一、把好实验关开发一种新色调,应首先在实验室选好染料型号和染料用量。 (一)染料型号的选择要准确地选用染料型号,必须具有造纸和染色两方面的专业知识,并广泛同染料生产厂家取得联系,进行抄片分析。本人提出以下几点供大家参考。 1.用100％本色浆和磨木浆抄造各种彩色纸。若不是要求很高的耐光耐酸性能,就可选用碱性染     

山东泉林纸业有限责任公司

<正>总部所在地:山东高唐Headquarter:Gaotang,Shandong Province主要产品:本色浆、本色文化纸、本色生活用纸、本色食品包装盒、黄腐酸肥料Major products:unbleached pulp,unbleached fine paper,unbleached tissue,unbleached food packaging box,humic acid fertilizer山东泉林纸业有限责任公司是以秸秆制浆造纸综合利用为核心产业的大型集团化企业,主导产品有精制秸秆本色浆、本色文化纸、本色生活用纸、本色食品包装、黄腐酸肥料五大类,建有国家级企业技术中心,是国家创新型企业、     

矿物复合纤维在涂布白纸板衬浆中的应用

研究了矿物复合纤维用于涂布白纸板衬浆后,衬浆有关物理指标的变化情况及原因.结果表明,在相同用量时,矿物复合纤维比重质碳酸钙能更有效地提高成纸的白度、不透明度和灰分,同时对成纸的各项物理指标影响更小.但考虑到矿物复合纤维用量过多时,成纸强度指标下降较为明显,我们认为矿物复合纤维的用量在5%～8%之间较为合适.     

不同游离度杨木P-RC APMP配抄对成纸性能的影响

采用PFI磨对杨木P-RC APMP进行磨浆,获得不同游离度的浆料,研究了不同游离度浆料配抄对成纸性能的影响.结果表明,随着游离度的不断降低,成纸的抗张强度逐渐提高,但松厚度逐渐下降.为了兼顾成纸的强度与松厚度,采用不同的配比将低游离度浆添加到高游离度浆中发现,配比后浆料游离度(CSF)若高于415～420 mL,有利于成纸的松厚度,若游离度低于415～420 mL,有利于成纸的抗张强度.在保证松厚度基本不变,提高强度所需要的混合浆游离度应低于460 mL.在保证强度基本不变,提高松厚度所需要的混合浆游离度应高于420 mL.组分分析表明,长纤维比例的增加有利于成纸松厚度的提高,细小纤维含量的增加有利于成纸强度的提高.     

固体VBL对高光彩喷原纸色相和白度影响的研究

实验证实,通过浆内添加化学品,可以显著地改善纸张的白度和色相。本文选用固体VBL作为染料添加剂,分别研究了不同用量的VBL对硫酸盐针叶木浆和阔叶木浆的高光彩喷原纸色相和白度的影响。结果表明：综合考虑经济因素,确定VBL的最佳添加量为0．4％（对绝干浆料）,此时针叶木浆原纸的明度L’达到92．69,ISO白度达到88．7％,a^＊=＋1．12,b^＊=-0．69;阔叶木浆原纸的明度L^＊达到最大为95．51,ISO白度达到90．6％,a^＊=＋1．08,b^＊=-0．82。     

国内常用加拿大长纤维木浆的技术分析

详细论述了国内常用的原产加拿大漂白长纤维硫酸盐木浆(NBSK)和本色硫酸盐木浆(UKP)的制浆树种、纤维形态特征、技术指标,并对相同游离度、不同种类的长纤维木浆成纸物理性能指标进行分析对比.     

Color Evaluation in Raw, Baked and Smoked Flesh of Rainbow Trout (Onchorhynchus mykiss) Fed Astaxanthin or Canthaxanthin

Color of rainbow trout (Onchorynchus mykiss) was investigated using sensory and instrumental analysis. When judged in pairs with equal carotenoid concentration, astaxanthin caused less whiteness, higher chromaticity and more red hue of trout flesh than canthaxanthin. Sensory assessed whiteness, chromaticity and red hue significantly correlated with instrumental values for lightness, chromaticity and hue [CIE (1976) L*a*b* and H(°)_ab]. Multivariate regression analysis improved the predictability for all sensory variables compared with univariate analysis. Prediction of carotenoid concentration from instrumental values was better for astaxanthin than for canthaxanthin.     

Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

To evaluate factors affecting pork color, the gluteus medius (GM), longissimus lumborumetthoracis (LT), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TRI) muscles from pork carcasses of varying ultimate pHs were allowed to bloom for 30 min. L*, a*, and b* values, hue angle, chroma and visual color were determined. Color was evaluated using HunterLab (illuminants A, C, D(65) and F) and Minolta (illuminants C and D(65)) Spectrocolorimeters. LT had the highest L* value (51.31; TR=39.93) and hue angle (59.36; TR=46.94), and the lowest a* (7.52; TR=12.88) value. L* value was unaffected by bloom time; hue angle stabilized after 5 min, a* and b* values after 10 min and chroma after 20 min. Using the Minolta/illuminant D65, visual color best correlated with b* and L* values (r=-0.94 and -0.89) of LT. Using the Hunter/illuminant C, visual color correlated with L* value of LT, GM, BF and SM (r >-0.90 for each). Overall, the instrumental measure that best related to visual color was L* value.     

Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork

The objective of this research was to evaluate the effects of gas atmosphere, refrigerated storage time, and endpoint temperature on internal cooked color of injection-enhanced pork chops. Enhanced chops were packaged in 0.36% CO/20.34% CO₂ (CO-MAP), 80% O₂/20% CO₂ (HO-MAP), or PVC-overwrapped (PVC-OW; controls), stored at 4 °C for 0, 12, 19 or 26 days, displayed for 2 days then cooked to six endpoint temperatures (54, 60, 63, 71, 77, and 82 °C). L^*, a^*, and b^* values, hue angle and chroma were determined on the internal cut surface of cooked chops. Chops packaged in CO-MAP had the highest a^* values; a^* value began increasing on day 14. The lowest hue angles occurred in chops cooked to lower endpoint temperatures. Chops in CO-MAP had lower hue angles and higher chroma than those in HO-MAP and PVC-OW. Above 71 °C, hue angle and chroma increased. Overall, CO-MAP packaged chops stored for longer time periods then cooked to lower endpoint temperatures appeared reddest. HO-MAP packaged chops were less red, did not change over time, and appeared more well done at lower endpoint temperatures than those in other gas atmospheres. CO-MAP packaged chops retained redness even after cooking at 82 °C.     

Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed State

Beef patties were processed from high pH (>6.0) beef to contain 5, 10, 15, 20 or 25% fat. Patties were cooked to 71°C from the frozen or thawed state before evaluating color. Neither fat content nor state of patties when cooked exerted any major influence on color, but linear effects (p<0.01) in association with increased fat content included higher L* values and hue angles and lower a* values (15.2% reduction). Higher values for L*, b* (but not for 5% fat patties), and hue angles were observed for patties cooked thawed rather than frozen. The use of high pH beef lessened the effects of increased fat and cooking from the thawed state on increased brown color in cooked patties.     

Preservation of margarine in fungicidal paper

The authors studied the effect of a new type of package material, fungicide paper with one side coated with sorbic acid (fungicide) at a rate of 0.08 g per square decimeter of the surface and other side coated with water- and gas-proof polymer film 60 to 80 microns thick, on the quality of margarine of storage. It was established that by the end of storage the surface of margarine samples packed in parchment and fungicide paper did not exhibit any mold. At the same time, however, the processes of oxidation and formation of the stuff layer were most pronounced in margarine packed in parchment. The amount of the stuff layer in margarine increased toward the end of storage, amounting to 6.63% in margarine packed in parchment and to 5.16% in that packed in fungicide paper.     

Use of digital images to estimate CIE color coordinates of beef

The objective of this study was to evaluate the use of digital images (DI) to estimate CIE L^*a^*b^*, hue angle and chroma of beef, as compared to a colorimeter (CM). Loin samples from 21 steers finished with high-grain diets were displayed under retail-simulated conditions. Color readings were obtained from 63 cores covering the full spectrum of discoloration in beef. CIE L^*, a^*, and b^* were measured with a surface-reflectance CM. Red, green and blue (RGB) values were obtained from DI and sequentially transformed to XYZ and CIE L^*a^*b^* color space. Hue angle and chroma were calculated from a^* and b^* values. Regressions of CM on DI for a^*, hue angle and chroma had R² values of 0.93 and above. Average color difference () between the predicted and the actual CM L^*, a^*, and b^* values for 13 samples that were not included in the regressions was 1.57, below reported thresholds of detection for 50% of observers. Color readings from DI could be used to accurately predict color coordinates measured by CM, especially a^*, hue angle and chroma. Use of digital imaging could become a practical tool to detect changes in beef color and other muscle foods.     

羊皮纸现代复制工艺

在传统羊皮纸制作工艺基础上,增加软化和浸酸工序,制得现代羊皮纸。通过组织学观察,研究了浸灰时间对纤维的分散和非纤维成分的去除。测定了所制羊皮纸的拉伸强度(MPa)和撕裂强度(N/mm),其值分别为:10.24,18.72;色度色差仪测定了皮的表面颜色,其亮度值分布在85～90,说明其表面颜色较白;视频接触角测量仪测试了羊皮纸的接触角,其值大于90o,说明所制羊皮纸具有较好的疏水性。研究结果表明羊皮纸复制工艺基本可行。     

Developing a Color Card for Raw Flesh of Astaxanthin-fed Salmon

Color standards from the Natural Color System (NCS) were selected by a sensory panel to match color of raw flesh of astaxanthin-fed Atlantic salmon (Salmo salar L.). The NCS notations, blackness, chromaticity and hue, of the most frequently selected standards are given. A linear relationship between average NCS hue and NCS chromaticity values of each salmon was obtained, the hue being more reddish at high color intensities. NCS chromaticity and hue were both significantly correlated with carotenoid concentration and with instrumentally obtained CIE (1976) a*, b* and hue values. Procedures for the selection of NCS standards and for the practical use of a color card in the evaluation of salmon color, were developed.