山羊绒/大豆蛋白复合纤维半精纺针织纱线的生产技术

针对山羊绒纤维与大豆蛋白复合纤维的性能特点,以开发纱线线密度为20.83 tex×2山羊绒/大豆蛋白复合纤维15/85色纺半精纺针织纱线为例,进行了纱线规格和工艺流程设计,并对原料预处理、和毛、梳棉、并条、粗纱、细纱、络并等工序的主要生产工艺与技术措施作了较为详细的介绍。     

染色纤维与色纺纱线间的颜色传递规律及其影响因素

为缩短色纺纱线打样周期并提高制成率,提出利用光谱与颜色特征对纤维与纱线间存在的复杂颜色传递规律进行分析;针对样本自身呈色具有的随机波动性,建立了基于类内与类间特征的类别可分比模型和呈色差异性判别准则。结果表明:当染色纤维混配物形态发生改变时,其光谱特征与颜色特征均存在显著改变,且与配比参数无关;当色纺纱线捻系数改变时,其颜色的一致性会有所提升,且明度值存在变化;色纺纱线的颜色不仅与纤维配比参数相关,而且与工艺参数紧密关联,是典型的双参数呈色模型。本文研究对于探索色纺纱线的颜色表征与分析建模具有重要的理论价值,同时也能够为色纺纱线快速打样提供实践指导。     

细特粘胶赛络色纺精品纱线技术探讨

采用环锭赛络纺纱工艺,通过不同色纤维的混纺比例优选达到不同花灰效果与色泽效应,纺制细特赛络纺粘胶精品纱线。通过工艺优化、器材选型、设备调整和生产管理等措施,解决清花工序的粘卷、纤维损伤、短绒和棉结等问题,纺出的纱光泽好、悬垂滑爽、吸湿性优、不产生静电和风格新颖。     

涡流纺纺制大豆蛋白纤维纱

测试分析了大豆蛋白纤维的结构和性能，针对大互蛋白纤维纺纱静电严重的问题，介绍了纺前预处理工艺及梳棉、并条、涡流纺各工序所采取的工艺和措施；分析了涡流纱的成纱特点，认为大豆蛋白纤维涡流纱可用于开发针织或机织起绒织物。     

环锭纺和走锭纺山羊绒纱线性能比较

用山羊绒加工的纯山羊绒制品具有穿着舒适、保暖性强、绒面丰满、手感柔软滑糯、光泽柔和的独特风格,深受消费者的喜爱。粗纺系统是目前应用最广泛的羊绒纺纱方法,粗纺细纱机有环锭和走锭两种,根据两种设备的可纺性能,采用同一条纺纱工艺路线,选取相同原绒作为纺纱原料,纺制76.9tex的纯山羊绒环锭纱和走锭纱,分别测试两种纱线的捻度、线密度、强力、条干均匀度和毛羽,比较这两种不同纺纱方法的山羊绒纱线性能的关系。结果表明,走锭纺纱是生产羊绒纱线的最佳纺纱方法。     

涡流纺开发新型纱线的趋势及相关技术的探析

目前,涡流纺可开发多种新型纱线：高性能的纤维素纤维纱线、用改性涤纶开发涡流纺新型纱线、包芯纱、色纺纱线、多组分功能性混纺纱、腈纶短纤纯纺与混纺的涡流纺纱线等。要在涡流纺设备上纺好各种新型纱线,应从原料优选、纺纱工艺优化、专件器材的选用和保养及控制好车间温湿度等方面做好工作,并把握好速度、效率、质量三者关系,这是生产出耐磨性好、毛羽少、表面光洁、涡流纱的重要保证。     

静电纺纳米纤维纱线研究进展

为拓展静电纺纳米纤维的应用领域,提高静电纺纳米纤维的力学性能,对国内外近期静电纺纳米纤维纱线的研究进展进行了综述。按照加捻方式的不同,将纤维加捻方法分为流场加捻、电场加捻和机械加捻,详细介绍了几种加捻方法,并对这些方法制备的纱线的性能参数以及方法的优劣进行了对比;讨论了静电纺丝工艺参数对纱线力学性能的影响,并介绍了几种提高纳米纤维纱线力学性能的方法;对静电纺纳米纤维纱线在智能化织物、生物工程以及电子器件领域的应用进行了总结;最后针对静电纺纳米纤维纱线中存在的问题以及未来的发展趋势进行了分析。     

PVA伴纺牦牛绒针织衫的工艺设计

正水溶性PVA纤维伴纺牦牛绒针织衫的设计和生产工艺与普通的针织服装生产工艺存在一定的差异。通过对牦牛绒针织衫退维工艺前后技术参数的改变以及服装尺寸变化进行研究,探索水溶性PVA纤维伴纺牦牛绒针织衫的合理编织生产工艺。结果表明:水溶性PVA纤维伴纺牦牛绒针织物的退维率要大于实际伴纺率,为了得到准确的纱线线密度和织物面密度,在织物打样时,应对二者进行测试;该针织物纵向回缩率为     

18.5tex聚酰亚胺/山羊绒85/15针织用纱的开发

开发了一种18.5 tex聚酰亚胺/山羊绒85/15针织用纱,根据聚酰亚胺和山羊绒两种纤维的性能特点,从原料处理入手,对两种纤维进行抗静电与给湿处理。采用人工混合,在纺纱各工序优化工艺参数配置,做好生产过程管理,试纺出了质量满意的18.5 tex聚酰亚胺/山羊绒85/15针织用纱。纱线开发和生产中统筹考虑,通过加强原料与生产的精细化管理,针对具体纱线品种优化工艺,提高了纱线质量。     

半精纺竹炭纤维混纺纱生产实践

以竹炭纤维及山羊绒、天丝为原料,利用半精纺技术纺成山羊绒/竹炭纤维/天丝60/30/10混纺纱.对纤维预处理和纺纱工艺进行了分析.最终得到最佳的工艺路线,纺制的纱线性能符合针织用纱的要求.     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.