油墨粘着性与纸张拉毛阻力关系的研究

用７种纸张与８种油和油墨结合进行拉毛的研究发现，对于一定纸张，在印刷中发生拉毛时，与其临界拉毛速度相对应的油或油墨的临界Ｔａｃｋ值为一常数，而临界拉毛速度与油墨粘度的乘积（ＶＶＰ值）并非一个常数。油或油墨的Ｔａｃｋ值随印刷速度的增加而增加。临界Ｔａｃｋ值度量了纸张拉毛阻力的大小，Ｔａｃｋ值与速度的关系度量了油墨拉毛强度的大小。     

印刷过程中纸张拉毛速度的影响因素分析

造纸行业中对于纸张拉毛速度的影响因素分析主要集中造纸工艺中，基本上不考虑印刷工艺对于纸张拉毛速度的影响。实际上印刷工艺对于纸张拉毛速度的影响是非常关键的，不可忽视。本文从印刷工艺的角度，分别就油墨的流变特性、墨层厚度、印刷压力、温度以及油墨撒黏荆成分含量等几个方面分析了对于纸张拉毛速度的影响。     

纸张印刷拉毛、掉粉故障及排除

在印刷过程中,印刷厂和造纸厂之间经常由于印刷质量故障发生纠纷。为了减少相互之间的矛盾,缩小印刷厂与造纸厂之间的技术差距,进一步改进印刷厂操作工艺问题和提高造纸厂的造纸质量,制造出符合印刷适性的优质纸张,本刊开设“纸张印刷故障及排除”系列讲座,供读者参考。     

浅谈印刷中纸张掉粉、拉毛的现象及其控制

<正> 一、前言 表面强度是纸张的一项重要的性能,它是指纤维(纤维碎片)、填料、胶料三者间的结合强度,也表示为纸张的印刷表面拉毛阻力。它的大小主要是由造纸工业的原料和工艺所决定的,因此纸张表面强度对出厂的纸张来说是个常数。但在印刷过程中,由于某些因素的影响,纸张的纤维、填料、胶料三者间的结合力遭到破坏,纸张表面强度下降,发生掉粉、拉毛现象。     

纸张印刷故障及排除系列讲座(五)纸张印刷拉毛、掉粉故障及排除

在印刷过程中，印刷厂和造纸厂之间经常由于印刷质量故障发生纠纷。为了减少相互之间的矛盾，缩小印刷厂与造纸厂之间的技术差距，进一步改进印刷厂操作工艺问题和提高造纸厂的造纸质量，制造出符合印刷适性的优质纸张，本刊开设“纸张印刷故障及排除”系列讲座，供读者参考。[编者按]     

纸张表面平滑度、紧度与印刷适性的关系

<正> 一、序言 印刷品质量的好坏与所用纸张的印刷适性有直接关系。在实际生产中,印品出现的某些质量问题,往往都与纸张性能有关。本文从纸张的表面平滑度、紧度入手,联系纸张的实际着墨量和印品质量指标中的实地密度,对其关系进行初步探讨,并对纸的表面平滑度与光泽度,紧度与吸收性等关系进行研究,力求对实际生产有一定指导作用。 二、实验设计     

网印油墨的粘度、触变及流平

在生产实践中,由于产品的不同,对于网印油墨的触变、流平的要求也有所不同。所以在生产实践中,应根据产品的需要去选择网印油墨,在长期的应用中如何将网印油墨调整到触变和流平的理想值是将网印技术提高到高水平的标志。     

纸张匀度与透气度关系的探究

对一种纸张匀度和透气度之间的关系进行了规律性的探讨。结果表明:纸张透气度与匀度之间呈现局部二次曲线的关系,透气度随着匀度的提高而下降的速度逐步变缓,直至反向略微增加;纸张中针眼和孔洞随机出现会对透气度的稳定带来负面的影响;生产中,对于匀度较差的纸张,可以通过提高纸张匀度来降低透气度,但随着匀度的提高,透气度的下降效果逐渐减弱,最后透气度反而稍有上升。     

纸张紧度与机械强度关系探讨

利用桦木硫酸盐本色浆抄制不同紧度的纸页,分别检测其抗张强度、耐破度、撕裂度和耐折度等机械强度.对紧度与机械强度间的关系分析可以得出初步规律:纸张的四项机械强度指标都有随其紧度的提高而上升的趋势,只是变化的幅度、转折点不同.通过紧度的变化可以预知纸张机械强度的变化.     

几种改性淀粉对提高纸张干强度的效果比较

本文研究了不同改性淀粉对纸张干强度的影响.结果表明改性淀粉干强剂对纸张干强度确有提高,淀粉用量在 0 9%～ 1 5%之间变化时,以 1 2%的用量较为理想.其中使用 C14型、 K80型及非离子淀粉抄纸的拉毛速度分别比工厂所用淀粉的手抄片提高 44%、 20%、 46%;工厂所用 LS- 2型比 CCS- 3型的增强效果好,当 LS- 2型与 CCS- 3型按 3∶ 2比例抄纸时,拉毛速度提高近 32%.     

THE RELATIONSHIP BETWEEN BARLEY EXTRACT VISCOSITY CURVES AND MALTING ABILITY

Twelve barley varieties, representing a wide range of malting ability, were examined using the Falling Time technique to determine their raw grain extract viscosities following extraction times ranging from 1 to 6 h. The shape of the viscosity curve was characteristic of each variety and was related to malting ability. A simpler index of potential malting ability was produced by the difference in Falling Time between extraction times of 3 and 4 h. This difference correlated well with the percentage extract obtained after micro-malting, (r = + 0·81, n = 31), and offers a possible method of assessing potential malting ability in barley breeding programmes.     

RELATIONSHIP BETWEEN VISCOSITY AND FAT CONTENT OF MILK AND CREAM

A comparison of the published data on the flow behaviour of milk and cream at higher shear rates reveals conflicting results which can be explained partly by differences in experimental conditions. Among others, cold agglutination and churning effects appear to play a role. In the absence of these effects and at not very low shear rates, milk behaves as a Newtonian liquid. Excellent agreement is obtained between measured viscosity (η) as a function of fat content (ø f ) and theoretical relations between η; and the volume fraction of dispersed particles, but only if the volume occupied by the protein particles and sugar molecules in the milk is taken into account.     

THE RELATIONSHIP BETWEEN MALT ‘FRIABILITY’ AND WORT VISCOSITY

There is accumulating evidence relating brewhouse performance of malt to either the β-glucan content of the malt or to aspects of wort viscosity. Malts are occasionally found with adequate standard analyses yet produce worts with higher than average viscosities. The ‘Friabilimeter’ has been used to investigate the properties of such malts. It has been demonstrated that, in many cases, wort viscosity is strongly influenced by small proportions (<5%) of water sensitive grains which fail to germinate properly, as well as by the overall degree of modification. Such grains are more troublesome in this respect than ‘dead’ grains which fail to germinate at all. The ‘Friabilimeter’ allows a quick and accurate determination of whole vitreous grains in a malt sample and is deemed to be a more convenient and reliable process control tool than systems reliant on sectioning and staining of malt.     

高粘切片在锦纶异形丝高速纺中的应用

介绍了用高粘度切片生产锦纶6有光异形全牵伸丝系列新产品的特点及开发过程,并论述了与此相关的设备改造和关键技术。     

RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY ANALYSIS OF TEXTURE AND COLOR OF POTATO CHIPS

The instrumental and sensory analysis of the texture and color of commercial potato chips were compared. The instrumental measurement was a puncture test with an Intron Universal Testing Machine, and the parameters used were fracture force, deformation and stiffness. The instrumental color quantification was a computerized video image analysis technique, and the color was expressed as L*a*b* values. Sensory evaluation of texture and color was performed by a sensory panel especially trained in evaluating potato chips. The sensory attributes were hardness, chewiness, crunchiness, and tenderness for texture analysis, and yellow color, burnt aspect, sugar colored aspect and transparency for color analysis. The factor analysis of the sensory attributes indicated that texture can be divided into two principal components, one represented by hardness, crunchiness and chewiness, and the other by tenderness alone. The factor analysis of the color can be divided into two principal components, one including yellow color and burnt aspect, and the other sugar colored aspect and transparency. Discriminant analysis showed that tenderness and crunchiness could predict correctly over 90% of the data. Fracture force correlated well with all of the sensory attributes (R² > 0.76), and L* with the sensory color attributes (R² > 0.79). The Tenderness was the individual sensory attribute which had the highest correlation (R²= 0.95) with fracture force.     

进口糊料的性能比较及应用分析

测试4种进口糊粘的粘度，流变性能，稳定性和印制性能，比较了各自应用性能的特点，以供厂家在选择应用时参考。     

THE RELATIONSHIP BETWEEN TOTAL β-GLUCAN OF MALT AND MALT QUALITY

The total β-glucan content of barley and malts has been determined using a direct enzyme degradation method incorporating measures to ensure inactivation of any contaminating amyloglucosidase. Results for barleys range between 2·7 and 4·4% w/w and indicate genetic variation in the β-glucan content. Malts produced by both a laboratory micromalting procedure and commercially have been analysed for total β-glucan, extract and 70°C mash viscosity at different stages of germination and in the end product. A very good correlation has been found between total β-glucan and fine-concentrated extract difference values showing that in a fully modified malt having a negligible extract difference value, all the β-glucan material is degraded. The extract difference value had been demonstrated earlier to be closely linked with brewhouse extract yield. The total β-glucan of malt, therefore, is directly associated with achievable extract in the brewhouse and is the most important biochemical factor determining the extractability of a malt.     

饮食营养与癌症

饮食的变化与癌症的发病率有很明显的联系,本文着重论述了饮食营养中脂肪、蛋白质、维生素、矿物质同癌症之间的关系。