我国阳离子改性聚酯纤维研究及应用进展

从工业化应用的角度,综述了国内阳离子改性聚酯纤维的研究及应用概况,并对目前已有工业化应用的各种阳离子改性聚酯纤维的优势及存在的问题进行了分析。我国阳离子改性聚酯纤维及其原料已经从最初的添加单一改性单体制备高压、浅染阳离子可染聚酯纤维,发展到通过添加第4乃至更多改性单体,改变聚酯分子结构和染座,进而制备常压、常温深染,综合性能优异的改性聚酯纤维。对今后发展趋势做出了展望,聚酯纤维的合成及纤维纺制、染色等过程的环境友好、低能耗、工艺及流程简单、上染百分率高、纤维兼具多种性能或功能集成将是未来的发展方向。     

细旦阳离子染料可染涤纶FDY工艺探讨

采用常规进口高速纺丝—拉伸设备及国产阳离子染料可染聚酯切片,成功生产出44dtex/24F细旦阳离子染料可染涤纶FDY长丝。实践表明,在如下的工艺条件下,最适合生产细旦阳离子可染涤纶FDY长丝,产品质量优良,生产过程稳定,即:干燥温度150℃,干燥时间20h,切片干燥后的含水率在20ppm以下;熔体温度280℃;冷却风速0.3m/s,风温25℃;第一牵伸辊速度2620m/min,温度65℃,第二牵伸辊速度4450m/min,温度150℃,卷绕速度4450m/min。     

优化聚合工艺提高阳离子染料可染聚酯切片的可纺性

分析了阳离子可染聚酯切片可纺性不好的原因,建议优化聚合工艺。通过降低第三单体配制贮存温度,改变第三单体添加时和铸条头保温时的温度控制程序,使切片的合格品率达到100%,切片的可纺性大大提高。     

间苯二甲酸双羟乙酯-5-磺酸钠(SIPE)制备工艺研究

以间苯二甲酸二甲酯-5-磺酸钠(SIPM)和乙二醇(EG)为原料,在一定的温度以及催化剂条件下进行酯交换反应制备常用聚酯染色改性剂间苯二甲酸双羟乙酯-5-磺酸钠(SIPE).用高效液相色谱(HPLC)法测定酯交换率,研究了反应温度、反应时间、催化剂类型及用量、物料的配比等因素对酯交换率的影响.结果表明:n(EG)/n(SIPM)=10.6,催化剂Zn(Ac)20.4%,180℃反应120 min时,酯交换率较高.     

阳离子可染涤纶FDY生产技术

通过对阳离子可染切片（CDP）结构与性能的分析，提出了纺丝工艺设定与过程控制的方法。在采用纺丝牵伸一步法生产阳离子可染涤纶FDY的实践中，解决了工艺及质量控制的技术难题，成功地进行了工业化生产。     

新型聚酯聚醚共聚型亲水整理剂的合成及其性能

以间苯二甲酸二甲酯-5-磺酸钠(SIPM)为改性单体,合成一种新型聚酯聚醚共聚型亲水整理剂.研究SIPM添加量,缩聚反应温度、时间,催化剂用量对整理剂水溶性和亲水性能的影响,优化合成工艺条件.用FT-IR、热重分析仪、X射线衍射仪对整理剂结构和性能进行研究,并对其应用性能进行探讨.结果表明:当SIPM摩尔用量为二元酯(...     

阳离子染料可染聚酯织物的一浴多色染色

高温高压型阳离子染料可染聚酯纤维(CDP)、常压沸染型阳离子染料可染改性聚酯纤维(ECDP)、新型阳离子染料可染改性聚酯纤维(NECDP)3种纤维所含磺酸盐基团数量以及聚集态结构的差异,若采用阳离子染料对3种织物进行一浴染色,可得到多色效果。通过不同聚酯织物的K/S值及色差,探讨了染色pH值、温度、保温时间对多色效果的影响。结果表明:在染料质量分数为2%(omf)左右,染色温度90℃,染色时间40 min,pH值为5时,所得3种阳离子染料可染聚酯纤维织物之间的色差相对最大,一浴多色效果显著。     

新型阳离子染料系列ASTRAZON

德国Dystar公司新推出阳离子染料Astrazon系列产品，使该公司成为此类染料市场的领头羊。过去Astrazon染料仅限于腈纶纤维用阳离子染料，目前该染料系列已扩展到各种不同阳离子可染型纤维以及不同用途和产品类型。阳离子可染型纤维目前已广泛应用于各种混纺纤维，尤其是要求鲜艳色泽和色牢度的用途，例如各种专业运动服和运动休闲服。除了广泛应用的腈纶纤维外，     

阳离子可染聚酯的流变性能

为研究阳离子可染聚酯流变性能，使用毛细管流变仪以及旋转流变仪对特性黏度相近的普通聚酯及阳离子可染聚酯进行对比研究。结果表明：阳离子可染聚酯熔体与普通聚酯熔体一样表现出剪切变稀现象，为假塑性非牛顿流体。强极性磺酸基的引入使得分子间作用力变强且与基质极性的差距会使磺酸基之间聚集形成离子聚集体，所以阳离子可染聚酯熔体的黏度、结构黏度指数更高。可逆的离子聚集现象使得阳离子可染聚酯熔体对于温度、剪切速率的变化更加敏感。同时口模直径的增大使得熔体流动阻力、入口收敛流动、黏性耗散减少，造成阳离子可染聚酯熔体的剪切黏度上升，非牛顿指数增大，黏流活化能下降。旋转流变仪的实验结果说明，阳离子可染聚酯处于高温环境下时，磺酸基发生聚集且随着时间的延长而加剧，引起黏度的明显增大。     

文摘精粹

<正>天丝、阳离子染料可染改性涤纶、羊毛功能性精纺面料的设计开发/付文静/富丽达集团控股有限公司//现代纺织技术/浙江理工大学浙江省纺织工程学会.-2014,(2)42-44介绍了天丝、阳离子染料可染改性涤纶、羊毛在精纺面料设计与开发中的应用,了解和掌握天丝、阳离子染料可染改性涤纶、羊毛的混纺工艺技术,以及织物效果。从原料选择、纱线结构、织物结构、生产工艺流程、关键工艺技术及质量控制等方面进行了详细论述,探讨了开发此产品中的关键     

失重给料器的应用分析

介绍失重给料器的结构及工作原理，并结合聚酯切片连续性生产的要求和特点，具体分析由失重给料器构成的加料控制系统的组建，以及该系统与计算机控制系统的相互通讯和联接。     

合成纤维表面的低温等离子体改性

简述了低温等离子体的改性原理及其在合成纤维领域的应用,同时介绍了国内外有关该技术的研究动向和尚待克服的技术难题。     

一种用焦散线确定材料弹性光学系数的新方法

采用内插法将光学各向异性材料的问题转化成准光学各向同性材料的问题,提出了一种用焦散线确定材料弹性光学系数的新方法.以有机玻璃、环氧树脂及聚碳酸脂为例,运用文中所述原理和方法测量了它们的弹性光学系数,并将所得结果与有关资料所给结果进行了比较.     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

MEASUREMENT OF FLOW PROPERTIES OF FLUID FOODS - DEVELOPMENTS, LIMITATIONS, AND INTERPRETATION OF PHENOMENA

Rheological behavior of fluid foods is described with examples under each type of behavior. Benefits of fundamental rheological data are illustrated for engineering studies, sensory evaluation, and detection of compositional changes. Some problems likely to be encountered due to sampling are discussed along with possible remedies. Theoretical bases for the proper use of capillary, concentric, and plate and cone visco- meters are outlined as well as the effects of violating the theoretical requirements. Xeld stress and rheological equations employed to describe foods possessing yield stress are reviewed. Use of mixers as viscometers for studying flow properties of foods is covered.     

MOBILISATION OF ENDOSPERMAL RESERVES DURING THE GERMINATION OF BARLEY

The metabolism of the germinating barley seed is a complicated physiological process. From the point of view of industrial malting, the syntheses of amylolytic and proteolytic enzymes as well as the degradation of endospermal structures are extremely important. In order to control his process the maltster needs to have a good understanding of these processes as well as of the regulatory mechanisms which control them. When a good malting barley is allowed to germinate under traditional conditions for the time needed, a good malt can be produced without this scientific background. The present day brewing industry, however, has to work with barleys which are not of the traditional malting type and furthermore accelerated processes are an economic necessity. Under these circumstances, the maltster needs all scientific help he can get. Biochemical and physiological research on germination provides him with the tools he needs for process control and optimisation.     

营养强化板栗羹的研制

研究开拓了板栗产品深加工工艺。选择胡萝卜素、葡萄糖酸锌及乳酸钙作为营养强化剂，在实验的基础上确定琼脂为凝冻剂。详尽介绍了以板栗为主要原料生产营养强化板栗的工艺流程、生产设备，并确定出产品酞方为：板栗粉１０００ｇ，豆沙粉１０００ｇ，琼脂２５０ｇ，水１２００ｍｌ，砂糖４００ｇ，乳酸钙３ｇ，葡萄糖酸锌２０ｍｇ．采用上述生产工艺及配方生产出的营养强化板栗羹，营养丰富，甜度适宜，口感细腻，且产品中细菌数＜７５０个／ｇ，大肠菌群＜３０个／１００ｇ，致病菌不得检出．该产品可补充食物摄入中维生素Ａ、钙、锌的不足，防止营养素缺乏症。研究确定出的工艺参数为板栗羹的工业化大规模生产提供了可大的数据。     

PROCESSING OF WHEY BY MEANS OF MEMBRANES AND SOME APPLICATIONS OF WHEY PROTEIN CONCENTRATE

Data are given for processing Gouda cheese whey by reverse osmosis as preconcentration before transport or evaporation or ultrafiltration. Concentration costs for reverse osmosis are less than those for evaporation at ×2 concentration. Data are given for processing Gouda whey by ultrafiltration. Means to reduce oxidation defects in dried whey protein concentrate during storage are discussed. Applications of whey protein concentrate in soft drinks and in flour confectionery are described.     

28—THE PRECISION OF YIELD-TESTING OF GREASY WOOL

For the assessment of the precision of measurement of wool base on auction lots of greasy wool, there are data available on the variability (i) of core-sampling, (ii) between laboratories, and (iii) between sub-samples (within a laboratory) with wool base as a variate.

Some comments are made in this paper on the preferred method of summarizing such data, and the data are combined to calculate the over-all precision for a test consisting of measurements on several sub-samples. Estimates of the 95% confidence interval for such a test are, of necessity, only approximate but may be regarded as the best available. These confidence limits (half-interval) range from 0.7 to 2.4 depending on the size of the lot (in bales) involved and the expected wool-base value.     

RHEOLOGY OF CHOCOLATE

Abstract . This review covers mainly the rheology of chocolate above its melting point. The validity of the Casson relationship is discussed and two alternative equations are given. Different factors affecting viscosity are considered: fat content, lecithin or emulsifiers content, water content, conching time, particle size, temperature, degree of temper and vibration. Instrumental methods of viscosity measurement as well as the problem of thixotropy are also covered. Some information is given on the rheology of chocolate in the solid state.