彩棉针织面料丝光整理研究

文章主要研究彩棉针织物经一般煮练丝光整理、双丝光处理及结合纤维素酶双丝光处理，对彩棉针织物色泽及机械性能的影响；对比了不同工艺处理后彩棉针织物的失重率、光泽度、色牢度及强度等变化。结果表明，双丝光整理是一种改善彩棉针织物色泽和手感的有效途径，如果结合纤维素酶处理，效果尤佳。     

可控光、生物降解塑料薄膜工业化生产及应用研究

论述了光、生物降解塑料薄膜的光敏剂研制和生物降解专用料的超细、活化与表面处理及双降解母粒、薄膜的工业化生产。研究了双降解母粒和膜的生产工艺与性能，测定了双降解LDPE膜UV光照加速过程羰基指数变化和自然暴露过程分子量的变化，进行了ASTM微生物的试验，双降解膜物理机械性能与堆埋时间关系的试验，并进行了推广应用研究。     

臭氧熏蒸浓度对双孢蘑菇质构及营养品质的影响

目的：延长双胞菇采后贮藏保鲜期。方法：以A15双孢蘑菇为试材，采用不同质量浓度臭氧(14.89，29.77，44.65 mg/m3)熏蒸处理，分析双孢菇在(1±1) ℃冷库贮藏期间感官、质构和营养品质的变化。结果：贮藏第8天，29.77 mg/m3臭氧熏蒸处理延缓了双孢蘑菇硬度的降低，保持了较好的弹性、凝聚性和回复性，抑制了可溶性固形物、可溶性蛋白和维生素C的下降。结论：29.77 mg/m3臭氧熏蒸处理的双孢菇贮藏期可延长至8 d。     

天然彩色棉针织面料生物酶丝光整理的研究

介绍了彩棉针织物先经碱双丝光，后用纤维素酶处理的方法，及其对彩棉针织物色泽及机械性能的影响。对比了不同工艺处理后彩棉针织物的失重率、光泽度、色牢度参数及强度等变化。     

Tencel织物的染整实践

针对Tencel织物的原纤化特性，分析了其前处理、染色和整理加工特点及工艺条件，采用退浆、漂白冷轧堆一步法，然后用双活性基活性染料染色，再进行柔软处理，避免了织物强力损伤，各项服用性能较好。     

γ-氨基丁酸对双孢蘑菇贮藏品质的影响

为了探讨γ-氨基丁酸（γ-aminobutyric acid,GABA）处理对双孢蘑菇贮藏品质的影响,研究了不同浓度 GABA处理不同时间对双孢蘑菇冷藏（4 ℃、相对湿度85%）期间质量损失率、硬度和颜色的影响,确定适宜的 GABA处理条件,同时研究了适宜条件GABA处理对冷藏双孢蘑菇总酚、抗坏血酸含量以及多酚氧化酶（polyphenol oxidase,PPO）、过氧化物酶（peroxidase,POD）、苯丙氨酸解氨酶（phenylalnine ammonialyase,PAL）活 力的影响。结果表明,GABA处理能够降低双孢蘑菇的质量损失率、较好地保持其硬度和颜色;其中5 mmol/L GABA处理5 min的保鲜效果最好,在此条件下,冷藏12 d后双孢蘑菇的质量损失率比对照组低44.76%、硬度和L*值分 别比对照组高28.54%和9.41%。同时适宜条件GABA处理能促进双孢蘑菇总酚和抗坏血酸的积累、降低PPO和POD 的活力以及提高PAL的活力。因此,GABA处理较好地保持了双孢蘑菇的贮藏品质,延长了贮藏时间。     

浓碱处理对Tencel纤维染色性能的影响

研究Tencel纤维用浓碱处理后对双活性基活性染料染色性能的差异。Tencel纤维经浓碱处理后，对双活性基活性材料的上染率增加，表观染色深度增加，而相对固着率基本相同。     

纤维素酶处理废纸浆工艺条件的优化

以纤维素酶处理废纸浆时生成的还原糖量为依据，进行了四因素三水平正交试验及双因素条件试验，揭示出在纤维素酶用量一定的条件下，温度、浆浓、时间以及螯合剂用量对酶解反应的影响，为保证纸浆的处理效果，提高酶处理纸浆的效率提供技术依据。     

超高压对双孢蘑菇的杀菌效果和动力学的研究

以细菌总数、大肠菌群、酵母菌和霉菌数为对象,研究了超高压(High hydrostatic pressure,HHP)处理对双孢蘑菇(Agaricus bisporus)的杀菌效果和杀菌动力学。双孢蘑菇在300、400、500、600MPa压力下,室温下分别用HHP处理2.5～25min。结果表明:随压力的升高和时间的延长,杀菌效果增强;霉菌、酵母对压力较为敏感,400MPa处理2.5min可将其全部杀死;300MPa处理2.5min可完全杀灭双孢蘑菇中的大肠菌群。应用Weibull模型对不同处理条件下双孢蘑菇的杀菌效果进行拟合,拟合动力学曲线的决定系数R2均大于0.97,拟合效果较好。提出了双孢蘑菇的HHP杀菌的最优杀菌工艺参数,即600MPa处理5min,该条件即可以有效杀灭双孢蘑菇中的微生物。     

提高胶辊表面光洁度的分析与实践

本文对提高胶辊表面磨砺光洁度进行了分析，从减少Ａ８０２Ａ磨床的强迫振动和胶辊的自激振动入手，采取了相应的措施，取得了预期的效果，为胶辊尤其是软胶辊的光处理、酸处理以及ＲＣ、ＸＳ－Ⅱ等双组份涂料处理提供了良好的基础。     

PEELING OF YAMS FOR PROCESSING

White yam (Dioscorea rotundata) lye or flame peeled were evaluated for quality characteristics and peeling loss in comparison to hand peeling. Lye concentration (15–20% at 98°C with a dipping time 3–5 min) effectively removed the histological peel as the flame method, (flame temperature was 857°C and exposure time was 9 min) with a peeling loss of 4% which was significantly lower than for hand peeling. Fresh yams were more readily peeled by these methods than stored yams. The yams peeled by lye or flame when cooked were quite acceptable as hand peeled yams. The adaptability of these methods for industrial scale up are examined.     

备长炭纤维系列纱线的研制开发

介绍备长炭纤维系列纱线的研制开发。将备长炭纤维与棉纤维、Modal纤维、Tencel纤维、Formotex纤维等按一定比例混合,经优选工艺参数,采用独特的纺纱工艺纺制成系列纱线,使纤维既得到充分的拉伸,又不致受到过大的损伤,同时保证了纱线柔软舒适、悬垂透气的良好服用性能。     

Effect of Extrusion Processing on Antioxidant Activities of Corn Extrudates Fortified with Various Chinese Yams (<Emphasis Type="Italic">Dioscorea</Emphasis> sp.)

The purpose of this experiment was to evaluate the effects of extrusion on antioxidant abilities of the extrudates of corn fortified with various (Chinese) yams. The flours from three yam varieties were used, including Dioscorea alata L. var. Tai-nung No.1 (TN1), D. alata L. var. Ta-shan (TS), and Dioscorea doryophora var. Hang-chun (HC). One commercial yam flour (TJ) was also used. Six antioxidant assays were conducted, such as 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging effect, oxygen radical absorbance capacity (ORAC) assay, ferrous ion chelating (FIC) ability, 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radical scavenging activity, superoxide radical scavenging (SORS) assay, and thiobarbituric acid reactive substances (TBARS) assay. The influences of extrusion on the antioxidant activities of corn were determinedly different in different assays, showing a dramatic increase of ABTS value but significant reductions of SORS and TBARS values. The effects of extrusion on antioxidant activities of corn–yam mixtures varied with yams in different assays. Overall, extrusion processing increased the TBARS inhibition ability for all yams and generally had no negative impact on DPPH, ORAC, FIC, and ABTS antioxidant abilities for most yams in corn–yam extrudates. The involvement of the addition of yam to the antioxidant activities of corn–yam extrudates during extrusion could be suggested through two different possible approaches, the effects of extrusion on the antioxidant activities of yams (susceptible, resistant, or improved), and the effects of added yams on the antioxidant activities of corn during extrusion.     

山药切割生理生化特性研究

以新鲜山药为试验材料,对不同品种的山药在贮藏过程中的生理生化特性进行了研究。结果表明:贮藏过程中各种山药褐变程度变大;切割后出现2个呼吸高峰;多酚氧化酶出现先上升后下降的趋势,过氧化物酶是逐渐上升的趋势,苯丙氨酸解氨酶呈现上升趋势,其中毛山药和牛腿山药上升趋势比较明显.综合考虑,毛山药适合鲜切贮存。     

Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation

Yams (the tubers of Dioscorea spp.) are widely consumed but are also regarded as a medicinal food in China. Traditional Chinese herbal medicines using yams are only available on a seasonal basis, as yams quickly deteriorate during winter storage. Yam (Dioscorea purpurea, a major variety of yams in Taiwan) was freeze‐dried and ground to obtain yam flour. Bread was made by replacing up to 25% of wheat flour with yam flour. Although the loaf volume decreased with the addition of yam flour, the results showed that up to 20% of yam flour could be included in bread formulation without altering the sensory acceptance of the blended bread. The incorporation of yam flour in bread markedly increased the antioxidant capacity of the bread as tested by both DPPH free radical scavenging and total antioxidation tests. Breads containing yam flour can broaden the utilization of yams and may be regarded as possible health‐promoting foods.     

Spinning and properly lesl of uiimwpe composite yarn北大核心CSCD

UHMWPE fiber has high specific strength and specific modulus, hut poor moisture absorption.In the paper, with viscose staple fiber as the outer fiber, and UHMWFE staple fiber yarn( 14.75 tex) and filament( 16.67 tex) as the core yarn, 34 tex core-spun yarn was spun.With viscose staple fiber as the intermediate fiber, and UHMWPE staple fiber yarn ( 14.75 tex) and filainent( 16.67 tex) as wrapping fiber, 34 tex Sirofil yarn was spun.The performance of Sirofil yarn was optimized by changing the spacing between the UHMWPE staple fiber yarn or filament and the fiber strand.The results showed that for yams with the same linear density, except for elongation at break, core-spun yams and Sirofil yams with UHMWFE filament as the core yam or wrapping fiber were better than core-spun yams and Sirofil yarns with UHMWFE staple fiber yarn as the (tore yarn or wrapping fiber in strength, evenness and hairiness.When Sirofil yams are spun, the spacing between the UHMWPE staple fiber yarn and fiber strand is preferably 8 mm, and the spacing between the UHMWPE filament and fiber strand is preferably 6 mm. © 2021 China Silk Association. All rights reserved.     

含轴纱三维编织复合材料的弹性模量

对包含有轴纱的三维编织复合材料的拉伸弹性模量和弯曲弹性模量进行了试验研究和理论分析。研究结果表明,引入合适比例的轴纱不但可以减少编织工作量,还可以提高构件的轴向受力性能;在交织纱和轴纱的比例分别为50/50和75/25时,材料的拉伸弹性模量和弯曲弹性模量达到最佳值。     

MICROSTRUCTURE OF BOILED YAM (DIOSCOREA SPP.) AND ITS IMPLICATION FOR ASSESSMENT OF TEXTURAL QUALITY

The effects of boiling on the microstructure of yams and their association with the textural quality of “boiled yam,” arguably the most common food product from yams, were studied using six varieties with variable cooking qualities from each of the two species, Dioscorea alata L. and D. rotundata Poir. Histological studies on raw yams showed parenchyma cells of both species to be three‐dimensional and polyhedral in shape, with starch granules loosely arranged in D. rotundata but densely packed in D. alata. Generally, there was cell separation and rounding off of cells in cooked yams of D. rotundata varieties, whereas cell separation was only partial with no rounding off in D. alata. Mealy boiled yams showed complete cell separation and the “rounding off” phenomenon, whereas the waxy ones showed partial retention of textural cell integrity. These relative changes in microstructure of yam when boiled could serve as indicators of textural quality in boiled yam.     

XLA纬弹色织物的设计与生产

产品采用多组分纱，经纱用精梳棉／竹纤维混纺纱，纬纱采用精梳棉／竹／竹炭XLA弹力包芯纱，采用复杂的联合组织设计，以巧妙变化不同组织的排列形成提花，注重产品的舒适、透气、保健、环保性能，设计开发了高档次多组分的色织小提花面料。探讨在G6300剑杆织机上生产精梳棉／竹／竹炭纬弹色织物的工艺技术要点，最终产品达到了预期的效果。     

Effects of combined nonthermal treatment on microbial growth and the quality of minimally processed yam (Dioscorea japonica Thunb) during storage

The effects of combination treatment with aqueous chlorine dioxide (ClO₂) and ultraviolet‐C (UV‐C) on the quality of yams were examined. Yam samples were treated with distilled water, 50 ppm aqueous ClO₂, 5 kJ m^?2 UV‐C or a combination of 50 ppm aqueous ClO₂ and 5 kJ m^?2 UV‐C. The microbiological analysis of the yams after aqueous ClO₂ treatment, UV‐C irradiation or combination treatment indicated significant reductions in the populations of pre‐existing microorganisms. In particular, the combination treatment reduced the populations of total aerobic bacteria, yeast and mould, and coliform bacteria in the yams by 3.2, 3.4 and 3.8 log CFU g^?1, respectively. The combination treatment also maintained the colour of the yams during storage. Sensory evaluation results indicated that the qualities of the yams treated with the combination of aqueous ClO₂ and UV‐C were better than those of the other treatments. These results clearly indicate that combination treatment with aqueous ClO₂ and UV‐C could be useful in improving the microbial safety and extending the shelf life of the yams.