二醋酸纤维丝束纺丝工艺与性能的研究进展

醋酸纤维素纤维由于具有无毒、无味、吸湿性好、截滤效率高等优点,逐渐受到研究者的广泛关注,尤其是在烟用滤嘴行业具有很好的应用前景。综述烟用二醋酸纤维素纤维的纺丝工艺以及丝束性能的研究进展,着重介绍二醋酸纤维飞花含量与浆粕制备、纺丝、卷曲等生产工艺之间的关系,同时展望二醋酸纤维素纤维的发展及应用前景。     

PBO沉析浆粕抄造性能的研究

本文研究了PBO(聚对苯撑苯并二(啞)唑)沉析浆粕的抄造性能,讨论了PBO沉析浆粕与短切纤维、原纤化浆粕的配抄性能.实验结果表明,PBO沉析浆粕有着良好的分散性能;沉析浆粕与短切纤维、原纤化浆粕有着良好的配抄性能,当沉析浆粕原纤化浆粕短切纤维=433时,PBO纸页裂断长可达1.21km,撕裂指数3.13mN·m2/g,耐破指数3.19kPa·m2/g.     

制浆过程对浆粕细胞壁破坏情况的电镜观察

人纤浆粕质量的好坏,最终会反映在粘胶的过滤性能方面。影响粘胶过滤性能的因素很多,但浆粕的反应性能是关键问题,影响浆粕反应性能的因素很多,但浆粕细胞壁的微细结构状态占着重要的地位。浆粕细胞壁微细结构的状态与制浆过程有密切的关系。我们研究了棉绒浆粕和蔗渣浆粕制浆过程中细胞壁微细结构的变化情况,发现两种浆的变化是不同的,这对解释两种浆的反应性能或其粘胶过滤性能的差别有一定的帮助。同时又将美国木浆粕、开山屯木浆粕、福州木浆粕以及其他浆粕作了电镜观察比较,发现了它们之间的差别,这对解释它们质量上的差异也有所帮助。     

生产溶解浆应注意的问题

溶解浆是一种纤维素含量在95％以上的浆粕,是一种高品质、高纯度的化学浆,主要用来生产粘胶纤维、醋酸纤维等重要纺织原料。     

芳纶纤维分散性能的研究

高性能纤维已经成为造纸工业的重要原料.本文通过图像分析、Zeta电位测定和纸页匀度测定,分析了芳纶纤维AKZO浆粕在不同体系下的分散性能.研究结果表明表面活性剂B可以改善AKZO浆粕分散的均一性,带电高聚物APAM可以提高AKZO浆粕分散的稳定性.在表面活性剂B用量10%,APAM用量0.8%的条件下AKZO浆粕可以达到理想的分散效果.     

木聚糖酶处理对麦草溶解浆制备性能的影响

对自制乙醇法漂白麦草浆用木聚糖酶处理,对处理后浆粕的α-纤维素含量、聚戊糖含量、灰分、平均聚合度及白度进行测定,结果表明,经过木聚糖酶（1.0IU/g）处理后浆粕的α-纤维素含量能够满足短纤溶解级浆粕的要求,其灰分含量没有明显变化,平均聚合度、白度等指标有所提高。NaOH（质量分数5%）协同处理,浆料中的灰分含量下降明显。实验表明,采用自制乙醇法漂白麦草浆的酶处理和碱处理工艺,可生产出合格的溶解浆粕。     

聚对苯二甲酰对苯二胺浆粕形态结构与抄造性能

聚对苯二甲酰对苯二胺(PPTA)浆粕对PPTA纸的成形起着重要的作用,但是浆粕形态复杂难以表征。本文通过比表面积、扫描电镜(SEM)和长径比等测试方法研究了PPTA浆粕的形态结构,用打浆度和动态滤水性的测定来表征PPTA浆粕的滤水性能,并分析了各浆粕的抄纸性能。     

醋酸纤维木浆粕的应用与研究

介绍了醋酸纤维木浆粕的特点和应用,以及其质量指标的影响因素;综述了近年来国内醋酸纤维浆粕制造方法的研究进展,以及国外醋酸纤维学科的新研究与新思路。     

PET沉析纤维及其复合纸机械性能的研究

采用扫描电子显微镜、纤维质量分析仪、比表面积分析仪和X射线衍射仪(XRD)等检测仪器,对自制PET沉析纤维和市售PET浆粕进行表面形貌、比表面积、结晶性能及成纸性能研究。实验结果表明,与市售PET浆粕相比,自制PET沉析纤维呈飘带状,纤维形态柔顺,质轻且较薄,比表面积较大,达6.311 m2/g;纤维结晶度为36.10%,纤维悬浮液分散度达97%,有利于提高成纸匀度和强度;相比于市售PET浆粕和PET短切纤维抄造的纸张,自制PET沉析纤维和PET短切纤维成纸的抗张指数、撕裂指数和伸长率分别提高了6.3%、11.2%、38.8%。     

提高棉浆粕反应性能的探讨

浆粕反应性能的优劣决定着制备粘胶的工艺,从而也关系到粘胶纤维的质量,如强力、伸长和疵点等。特别是粘胶的过滤性能和粘胶粘度的稳定性,受浆粕质量的影响甚为显著。本文主要汇报我厂近年来在提高浆粕反应性能方面的一些体会和几项措施,抛砖引玉,希得到同业的指教。     

Structural and Physical Properties of Starches Isolated from Six Varieties of Millet Grown in China

This study investigated the structural and physical properties of starches extracted from six varieties of millet mainly grown in China. The amylose content of millet starches ranged from 17.6 to 28.4 g/100 g (dry weight basis, db), and a variety of waxy proso millet starch (0.38 g/100 g, db) was identified. These starches exhibited a majority of large polygonal granules with several indentations, few small spherical granules, and A-type crystallinity. Proso millet starch showed prominent paste clarity and freeze-thaw stability, whereas finger millet starch exhibited the highest solubility. Moreover, barnyard millet starch had the lowest sediment volume. The gelatinization enthalpy of proso millet starch was the highest (5.16 J/g). For non-waxy millet starch, the ratio of retrogradation (R%) was positively correlated with amylose content. Among all starches, the storage modulus (G′) was higher than the loss modulus (G″) during heating and cooling. The G′ and G″ of proso millet starch and barnyard millet starch pastes were significantly lower than other starches during cooling. The pasting properties of six millet starches significantly differed, had positive correlation with amylose content, and were affected by NaCl, sucrose, and pH values.     

沙棘果粉和酸枣粉对面粉特性的影响

为了解沙棘果粉和酸枣粉对面粉特性的影响,将沙棘果粉和酸枣粉按不同比例分别与小麦粉混合,使用快速黏度分析仪、粉质仪、物性测试仪分析2 种添加物的添加量对面粉糊化、粉质和凝胶质构特性的影响,并使用扫描电子显微镜对面筋的超微结构进行观察。结果表明：随着酸枣粉含量的增加（0%、1%、3%、5%、7%、9%）,混粉的峰值黏度、低谷黏度、最终黏度呈下降趋势,而当沙棘果粉添加量为5%～9%时,混粉的上述糊化指标明显高于对照组;吸水率、硬度、胶黏性、咀嚼性逐渐降低,而形成时间、稳定时间和粉质质量指数则先降低,后基本不变;扫描电子显微镜观察显示,2 种添加物均阻碍了面筋网络的形成。因此,沙棘果粉和酸枣粉的添加均改变了面粉的糊化、粉质、凝胶质构特性及面筋超微结构。     

Material,structure, chosen mechanical and comfort properties of kinesiology tape

The main objective of this paper is to determine material composition, structure, and chosen mechanical and thermo-physiological comfort properties of selected kinesiology tape. The results of experiments show that kinesiology tape is a non-linear elastic and porous composite material. Warp yarns are core-spun elastic yarns, while weft yarns are 100% cotton yarns. Fabric has a plain weave and its back side is equipped with an adhesive. Tensile strength of kinesiology tape ranges from 80 to 180 N depending on the tape width. In a relaxed state, porosity together with air permeability and other heat and mass transfer characteristics are mainly affected by the compact layer of adhesive on the surface of woven fabric. During tensioning, pores are expanding and therefore transfer of air and water vapor is significantly increased and at the same time heat transfer is reduced which can positively affect wearer comfort.     

油橄榄果渣对面粉及面团理化特性的影响

将油橄榄果渣粉以不同比例与小麦粉混匀,得到4种混合粉,研究该4种混合粉的化学组成、糊化特性及其面团流变和质构特性。结果表明,随着油橄榄果渣粉添加量的增加,混合粉的糊化温度逐渐升高,峰值黏度、最低黏度、最终黏度和衰减值显著降低,面团的形成与稳定时间缩短,吸水率、评价值、最大抗延伸阻力、延伸度、拉伸能量、弹性和内聚性减小,其弱化度、硬度、黏附性、胶黏性和回复性增大。当混合粉中油橄榄果渣粉添加量不超过10%时,其具有较好的糊化特性和面团特性,可用于制作面条和面包等食品。     

3种市售搅打奶油的流变特性比较研究

本文针对稳定性能存在显著差异的3种市售搅打奶油,对其进行了基本成分、感官评定、流变学特性和质构特性分析实验。静态流变测试表明:搅打奶油呈现出假塑性与触变性;动态流变学测试表明:搅打呈现出凝胶特征。振荡温度扫描中复数模量G*呈现减小的趋势;而稳定性较差1号与2号样品温度扫描中有一个明显的临界温度15℃。在振荡时间扫描与频率扫描中,3号样品的弹性模量G’大于其他两个样品且相位角正切tanδ最小,其值小于0.3,故而表明3号样品的弹性成分比例最高。结合感官评定、稳定性实验和流变学分析可知,弹性模量G’可以有效表征搅打奶油的稳定性;搅打奶油的软硬程度可用触变环面积和屈服应力进行表征;其油腻感和口感分别与|?G’|和相对恢复率有关;贮藏的稳定性则与J_e和λ相关。     

乳清粉对高筋粉热力学和糊化特性及面团流变学特性的影响

采用差示扫描量热仪(DSC)、快速粘度仪(RVA)、粉质仪和拉伸仪研究乳清粉对高筋粉热力学特性、糊化特性及面团流变学特性的影响。DSC测试结果表明添加3.0%和5.0%乳清粉时,高筋粉的糊化起始温度和热焓值较空白高筋粉(未添加乳清粉)明显上升。RVA测试结果显示混合粉的峰值粘度、最低粘度、最终粘度、衰减值及回生值随着乳清粉添加量的增加呈下降趋势,糊化温度呈上升趋势。粉质试验结果表明添加乳清粉显著降低了高筋粉的吸水率和面团形成时间,增加了面团的稳定时间和粉质质量指数。拉伸试验结果显示面团的拉伸曲线面积、拉伸阻力和拉伸比例随着乳清粉含量的增加呈上升趋势,延伸度则呈下降的趋势。总体而言,添加乳清粉增强了高筋粉的热稳定性和抗老化能力,优化了面团的流变学特性。     

干燥方法对山药粉性质的影响

通过真空干燥、冷冻真空干燥和喷雾干燥制备山药生/熟粉,研究其流变特性、糊化特性和消化性质,初步探究其变化机制。结果表明,山药生粉具有较高的成糊温度,山药熟粉中冷冻真空干燥山药熟粉的峰值黏度最高(3619.50 cP)。不同干燥方法干燥的山药粉均呈非牛顿流体特性,冷冻真空干燥的山药熟粉的粘弹性最高;山药生粉呈现完整的淀粉颗粒形态,山药熟粉的颗粒形貌差异较大。熟化处理使山药粉抗性淀粉含量显著降低(P<0.05)。熟粉中真空干燥山药熟粉的抗性淀粉含量最高(56.11%)。三种干燥方法中,冷冻真空干燥能较好的保留山药粉的原有理化特性。     

六年生马占、大叶、厚荚3种相思树制浆性能比较

6年生马相思（A.mangium）、大叶相思（A.Auriculiformis）和厚荚相思（A.Crassicarpa）在最佳KP法蒸煮工艺条件下，制取硬度相近的浆料，比较其蒸煮性能、漂白性能、打浆性能和强度性能，进而对3种6年生相思树的制浆性能进行综合评价。     

Physicochemical,functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches

Kabuli chickpea seeds were processed by soaking only and soaking followed either by pressure cooking or roasting. Proteins were isolated from both raw and processed seeds, and the effects of these processing approaches on the physicochemical, functional, thermal and structural properties as well as SDS‐PAGE profiles of the protein isolates were investigated. Thermal processes significantly (P < 0.05) decreased protein yield, content, colour difference, emulsifying properties and protein solubility of the protein isolates, but increased lightness and water and oil absorption capacities. Protein thermal properties, secondary structure and SDS‐PAGE banding patterns were significantly changed in thermal‐processed samples, especially those that were pressure cooked. No endothermic peak was detected in differential scanning calorimetry thermograms, and peak intensity of amide I absorption band at 1600–1700 cm^?1 in Fourier transform infrared spectra reduced. The results reveal that pressure cooking had more pronounced effects on the properties of the protein isolates than other processing approaches.