共查询到20条相似文献,搜索用时 203 毫秒
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采用亨斯迈公司的Lanasol染料,配合低温染色助剂Miralan LTD对羊绒纤维进行染色,染色温度从传统工艺的98℃降至85℃。试验结果表明,低温染色的羊绒,色牢度和上染率都能与传统工艺接近,单纤维断裂强力与断裂伸长率有所提高。 相似文献
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羊绒涤纶混纺针织物低温同浴染色的研究 总被引:1,自引:0,他引:1
根据羊绒不耐高温的特点,从低温同浴染色的设计思路出发,选择出用于羊绒涤纶混纺织物低温同浴染色的兰纳素活性染料、托拉斯分散染料及导染剂N,并通过对JFY-PS色彩分析仪测试织物的K/S值及按GB 3921-1997纺织品色牢度测试色牢度值的分析,确定了羊绒涤纶混纺织物的染色工艺:兰纳素染料2.8%、托拉斯分散染料0.5%、阿白格FFA 0.5g/L、阿白格B 1%~2%、元明粉40g/L、导染剂NP 4%~6%、依加索HTW new 4%、温度95℃、浴比1:30、pH 4~6、时间50 min. 相似文献
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The effect of temperature and smoking schedules on the quality of Spanish mackerel was evaluated using a pilot plant model of a commercial smokehouse system. Although the final moisture contents of the products are the same, the product smoked only at high temperature (160°F) had the softest texture. Smoking only at low temperature (100°F) did not develop surface color thus resulting in a product having the poorest appearance. A process which combined smoking at both low and high temperature at 60% RH gave a product having excellent texture and appearance. High temperature smoking above 160°F darkened the surface excessively and reduced product acceptability. A holding period after brining and between the cold and hot smoking stages in the process improved appearance and smoke flavor. Water phase salt content judged to be the optimum saltiness was 3.7%. Microbiological counts in the product of the combination cold and hot smoking process were very low (< 10/g). Smoking at 90–100°F did not allow an increase in surface microbiological count. The final step in the process when carried out at 160°F inactivated most of the vegetative microorganisms inoculated on the surface. Storage life of Spanish mackerel produced by cold followed by hot smoking (160°F) was 45 days at 38°F and at least 22 wk at 10°F. This process does not meet the 30 min at 180°F minimum temperature requirement in the Good Manufacturing Practice Regulation of the Food and Drug Administration for smoked fish; therefore, frozen storage and distribution are recommended. 相似文献
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文章讨论了羊毛纤维在低温条件下(85~ 95℃),用α-溴代丙烯酰胺型毛用活性Lanasol染料染色应用的性能,主要研究了助剂、pH值、固色时间对低温染色工艺中染料上染百分率的影响.实验结果表明:Lanasol活性染料本身在常规染色中工艺简单,上染百分率较好,在低温染色实验中,经过改变助剂等参数并优化工艺后,使羊毛纤维上染百分率和固色率均有一定程度的提高;同时,由于使用的染色温度较低,羊毛纤维在染色后单纤断裂强力也得到改善;而且,通过助剂的优化,染色后纤维的牢度也得到提升. 相似文献
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袋装鸡肉熟肉制品杀菌工艺的研究 总被引:1,自引:0,他引:1
鸡肉是高度易腐的食品,本实验探讨将熟鸡肉进行真空包装,然后采用低温巴氏杀菌和高温高压杀菌,每种杀菌方式采用不同的工艺参数,杀菌后进行感官评定。然后于常温和低温两种条件下分别储藏2、4、6、8、10天,然后测定其中的菌落总数找出其变化规律,确定最佳杀菌参数。实验结果表明在90℃下处理30分钟于4℃冰箱中储藏和在120℃下处理30分钟于常温条件下储藏为最佳工艺。 相似文献
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Heat penetration data were obtained at high and low retort temperatures and at high and low product initial temperatures in two can sizes for five products displaying broken heating in a still retort. Extrapolation of data to a higher retort temperature was found to be an acceptable (conservative) practice for process establishment. For 300 × 400 cans of corn in brine predicted processing time was 9.7 min for a 128°C process on the basis of data obtained at 116°C. The actual required time was 8.5 min. Conversely, data extrapolated to a lower retort temperature were not acceptable. Initial temperature influenced processing times by as much as 50% for some products; the highest initial temperature intended for establishment of the process must be used for the heat penetration test. 相似文献