利用紫虫胶制备亚麻籽油凝胶油

以亚麻籽油为油基、紫虫胶为凝胶因子,用加热搅拌和冷却的方法制备亚麻籽油凝胶油,研究不同工艺条件对亚麻籽油凝胶油持油性、结晶形成时间、硬度的影响。将虫胶添加量、加热时间和加热温度作为自变量,凝胶油的持油性作为响应值,进行响应面优化试验。通过试验得到亚麻籽油凝胶油的最佳工艺:虫胶添加量8%、加热温度79℃、加热时间25 min。此工艺条件下的亚麻籽油凝胶油持油性为84.92%。对比分析亚麻籽油凝胶油和市售黄油的热力学性质、晶体形态,发现该凝胶油和市售黄油的熔点相近,且凝胶油具有一定塑性。     

不同产区山羊绒摩擦性能测试与分析

为探究不同产区山羊绒摩擦性能的差异,采用绞盘法测试不同产区山羊绒的摩擦性能.根据山羊绒纤维的外观形态特征将其分成绒纤维、二细纤维,两型纤维、粗毛纤维等4种类型.针对这4种不同类型的山羊绒纤维进行摩擦性能测试,根据所得数据分析比较可知,辽宁产区山羊绒摩擦效应较大,西藏产区山羊绒摩擦效应较小.     

利用有机凝胶制备稳定型花生酱工艺优化及其贮藏品质

研究蜂蜡作为凝胶因子制备稳定型花生酱的工艺优化及其储藏品质。采用离心分离法测定油脂析出量,质构仪法测定花生酱的黏度值,通过单因素实验考察蜂蜡添加量、搅拌温度、加热时间和冷却温度对花生酱的离心出油率和黏度值的影响,并利用正交试验对制备工艺进行优化,最后对花生酱的贮藏品质进行了研究。结果表明,花生酱最佳制备工艺条件为:蜂蜡添加量为5%,搅拌温度为90 ℃,加热时间为40 min,冷却温度为5 ℃。在最优工艺条件下所得花生酱的离心出油率为3.12%、黏度值为1.53 N。样品经储藏9周后离心出油率由3.12%上升至4.55%,酸价和过氧化值优于花生酱的QB/T 1733.4-2015轻工标准,且具有较好的稳定性。     

阳离子染料常压可染新型改性涤纶的热性能及染色性能

针对常规涤纶常压难以上染的问题,对一种新型改性涤纶的热性能和染色性能进行研究。使用扫描电子显微镜、差示扫描量热法和热失重分析等对纤维形貌及热性能进行表征和测试。结果表明：纤维具有纵向沟槽及横向十字形结构;玻璃化转变温度为62℃,结晶温度为131℃,熔点为241℃,初始热分解温度为402.8 ℃。利用亚甲基蓝上染纤维,测得纤维的染色饱和值为5.8。使用Maxilon 阳离子染料（红、金黄、蓝、黑）对织物进行染色并绘制上染速率曲线,结果表明：入染30 min后可达到染色平衡,染色保温时间为30min,染色样品色牢度均能达到4级左右;黑色染料用量为5%（o.w.f ）时,K/S值变化趋于平缓,干湿摩擦牢度为4∽5 级。     

活性染料羊绒绞纱染色技术

针对羊绒绞纱染色存在纱线损伤大,强力下降明显,染料上染难,颜色不鲜艳等现象,结合鄂尔多斯羊绒集团的实际生产情况,研究活性染料替代媒介染料对羊绒绞纱进行染色,分析确定浴比、pH值、温度、时间等工艺参数,优化染色工艺.研究结果表明:Lanasol CE染料和克牢素染料可以替代媒介染料进行羊绒绞纱深色染色,严格控制染色工艺条...     

淀粉微球气凝胶的制备及吸附性能与形态研究

以木薯淀粉为原料,利用乳化-凝胶法结合冷冻干燥制备淀粉微球气凝胶,研究加热温度、时间、淀粉乳浓度及油乳比对淀粉微球气凝胶吸附性能的影响。利用响应面法优化工艺,制备淀粉微球气凝胶,以其对亚甲基蓝的吸附力作为评价指标。研究表明：淀粉微球气凝胶吸附性能受温度影响大,温度85℃、加热时间90 min、淀粉乳质量分数为15%,其吸附力为(0.928±0.008)mg/g,较原淀粉的吸附力增69.8%;粒度分布测量及扫描电镜分析结果显示：温度升高,淀粉颗粒膨胀,淀粉微球气凝胶的粒径逐渐增大,当温度升高至100℃时,气凝胶珊瑚状表面形成,表面变粗糙,粒径趋于稳定。     

染色温度与时间对羊绒纤维机械性能的影响

在山羊绒纤维的染色过程中,温度与时间是两项重要的工艺参数,探讨不同染色温度、保温时间对染色后色绒断裂强力、断裂伸长率和卷曲率的影响,结果表明:总体来看,随染色温度上升或染色时间延长,断裂强力、断裂伸长率和卷曲率都呈下降趋势.其中,断裂强力和断裂伸长率受染色时间影响小,但随温度升高均明显降低,85℃以上时,下降幅度明显增大；在染色时间为15 min和30 min时,卷曲率随温度上升至70℃以上受温度影响较小并逐步趋于平衡,但染色时间为45 min和60 min时,卷曲率曲线在65℃和90℃处出现明显下降的折点.     

Comparisons of the Fourier Transform Infrared Spectra of cashmere,guard hair,wool and other animal fibres

Fourier Transform Infrared Spectroscopy (FTIR), identifies chemical bands related to chemical bonds including amino acid groups. The potential for FTIR to differentiate animal fibres from different origins was investigated using cashmere (Chinese, Australian, Iranian), wool (Chinese, Australian), bison wool, qiviut from Musk-ox, vicuña and guard hairs present in these raw fibre samples. Cashmere from a controlled nutrition experiment with known amino acid composition was included in the study. While the intensity of FTIR spectra were moderately correlated with the content of some of the amino acids in cashmere, this investigation did not detect any significant systematic effects of nutritional manipulation of cashmere goats on the FTIR spectra of their cashmere. Significant differences were detected in the intensity of FTIR spectra between cashmere and wool, cashmere from different origins, white and coloured cashmere, and between cashmere and hair. The FTIR spectra of cashmere and wool overlapped with those of bison, qiviut and vicuña. The intensity of FTIR spectra were not correlated with the mean fibre diameter of samples but the intensity of most spectra bands were positively correlated with the fibre curvature of the samples (r = 0.27–0.38). Based on these results it does not seem likely that FTIR spectra offer a reliable method to distinguish between pure cashmere and blends of cashmere with wool or other animal fibre for diagnostic tests to determine the fibre composition in finished textiles.     

变异山羊绒摩擦性能研究

采用Y151型纤维摩擦因数测定仪,测试变异与未变异山羊绒的摩擦因数.根据外观形态特征将山羊绒纤维分成4种类型,分别为绒纤维、两型纤维、二细纤维、粗毛纤维.针对这4种不同类型山羊绒纤维的顺向和逆向动静摩擦因数进行了测量,并分析比较变异前后山羊绒的摩擦特性,在山羊绒加工、山羊绒及其制品贸易等方面提供一定的理论依据.变异山羊绒的摩擦效应比未变异山羊绒的摩擦效应数值小,变异山羊绒的摩擦效应变差.     

大豆秸秆制备活性炭及其Cu2+吸附性能的研究

以大豆秸秆为原料,采用ZnCl2活化法制备大豆秸秆活性炭(soybean straw activated carbon,记作SSAC),通过扫描电子显微镜(SEM)、傅立叶变换红外光谱(FT-IR)对样品进行形貌表征,研究了炭化温度、炭化时间等条件对SSAC亚甲基蓝吸附值的影响,通过静态实验研究了SSAC对水溶液中Cu...     

Cu-BTC-SiO_2材料的制备及其对亚甲基蓝的吸附性能

利用原位合成法,将Cu-BTC负载到介孔/大孔二氧化硅孔道中,获得介孔Cu-BTC-SiO_2材料.研究在不同温度、亚甲基蓝浓度、pH值下Cu-BTC-SiO_2对亚甲基蓝吸附效果的影响,并对其吸附动力学及其吸附热力学数据进行分析.结果表明,该样品对亚甲基蓝的吸附符合Langmuir吸附等温模型和准一级动力学模型,其最佳条件为反应温度25℃,染料质量浓度为5mg/L,pH值为5.热力学研究发现,在25~45℃内,亚甲基蓝在Cu-BTC-SiO_2上的吸附行为是放热过程而且是自发进行的.     

甘薯果胶提取工艺的研究

研究了从甘薯渣中酸提取果胶的最佳工艺。以果胶提取率为考察指标,在单因素试验的基础上,利用SAS 软件中的三因素二次旋转组合试验设计原理和响应面法,系统考察了pH 值、加热温度、加热时间等三个主要因素对果胶提取率的影响;确定了果胶酸提取最佳工艺：酸水解温度88℃,时间130min,pH1.8,提取率最高可达65.86%。     

Fat,wheat bran and salt effects on cooking properties of meat patties studied by response surface methodology

Response surface methodology was used to investigate the main effects and interactions of composition (processing) variables such as fat (10–30%), wheat bran (5–15%) and NaCl (0–2%) on cooking properties of beef patties. In addition, the ridge analysis was conducted to find the values of processing variables that maximise and minimise the cooking parameters (moisture retention, fat retention, reduction in thickness, reduction in diameter, cooking yield, shrinkage and water‐holding capacity). It was found that the moisture and fat retention, reduction in thickness and cooking yield values decreased; however, reduction in diameter and shrinkage values increased, respectively, as the amount of fat increased. However, wheat bran addition increased fat retention, moisture retention, cooking yield and water‐holding capacity values of the patties. Increasing NaCl levels decreased water‐holding capacity value by its quadratic effect and moisture and fat retention value by its interaction effect with wheat bran.     

响应面优化微波加热法提取橘皮果胶

以橘皮为原料,采用微波加热法提取橘皮果胶。探讨了微波功率、液固比、提取时间及提取液pH对果胶提取率的影响。采用响应面法建立二次回归模型,并对提取工艺进行了优化。结果表明,当微波功率509 W,液固比25∶1(g/g),提取时间6.6 min及提取液pH2.4时,果胶的提取率可达到17.81%。比相同条件下常规水浴法的果胶提取率高4.4%。     

高邻位酚醛基纳米活性碳纤维制备及其吸附性能

为提高酚醛基纳米活性碳纤维的吸附性能,首先采用乙酸锌、硫酸双催化合成高邻位酚醛树脂,然后配制酚醛/聚乙烯醇缩丁醛(PVB)混合溶液,采用静电纺丝、固化、炭化和活化工艺制备得到柔性高邻位酚醛基纳米活性碳纤维,借助傅里叶变换红外光谱仪、扫描电子显微镜、热重分析仪、比表面积及孔径分析仪对其结构和性能进行测试与分析。结果表明:静电纺丝制备的酚醛初生纤维在溶液固化后,酚环对位取代增加,纤维内发生了分子间交联,但PVB有一定的醇解,使酚醛纤维在炭化过程中低温稳定性下降,而高温残碳率升高,炭化后制备得到多孔碳纤维;活化后得到的高邻位酚醛基纳米活性碳纤维比表面积为1 409 m²/g,其对亚甲基蓝及碘的吸附量分别达到837和2 641 mg/g。     

羊绒纤维表面接枝及其性能研究

为了改善羊绒织物易毡缩、易起毛起球的服用特点,以甲基丙烯酰胺为接枝单体,过硫酸钾（KPS）为引发剂对羊绒纤维进行了表面接枝修饰,分析了纤维接枝率的影响因素,测试了接枝羊绒纤维的形态结构和主要性能,结果表明：得到不同增重率的接枝羊绒可采用浴比1:20、引发剂KPS用量1%,单体浓度为40%、反应温度为80℃、反应ph值为2的条件下,通过控制反应时间实现;接枝增重率为10%的羊绒纤维,在保持着完整的鳞片结构的基础上,纤维表面得到了一定的修饰,其力学性能略有提升,摩擦性能得到明显改善,缩绒性能得到一定程度改善。     

山羊绒与细羊毛、牦牛绒、驼绒混纺产品中羊绒含量分析的探讨

山羊绒与细羊毛、牦牛绒、驼绒均为角朊蛋白细胞组成,结构特征相似,在测定其混纺产品中羊绒含量具有一定的难度,是检验部门面对的一大难题。本文介绍了动物纤维的结构特点,结合光学显微镜图片围绕着山羊绒与细羊毛、牦牛绒、驼绒的鳞片形态特征的差异,对这几种混纺产品中羊绒含量的定量方法做出探讨。     

Biopolymer Nanoparticles from Heat-Treated Electrostatic Protein–Polysaccharide Complexes: Factors Affecting Particle Characteristics

ABSTRACT: Biopolymer nanoparticles can be formed by heating globular protein–ionic polysaccharide electrostatic complexes above the thermal denaturation temperature of the protein. This study examined how the size and concentration of biopolymer particles formed by heating β-lactoglobulin–pectin complexes could be manipulated by controlling preparation conditions: pH, ionic strength, protein concentration, holding time, and holding temperature. Biopolymer particle size and concentration increased with increasing holding time (0 to 30 min), decreasing holding temperature (90 to 70 °C), increasing protein concentration (0 to 2 wt/wt%), increasing pH (4.5 to 5), and increasing salt concentration (0 to 50 mol/kg). The influence of these factors on biopolymer particle size was attributed to their impact on protein–polysaccharide interactions, and on the kinetics of nucleation and particle growth. The knowledge gained from this study will facilitate the rational design of biopolymer particles with specific physicochemical and functional attributes.     

Characterization of Requeijão and technological optimization of its manufacturing process

In attempts to characterize Portuguese whey cheese (Requeijão) and optimize the manufacture thereof, 17 whey cheeses were produced according to a factorial design using heating time, heating temperature and fractional addition of ovine/caprine milk as manipulated technological variables. Chemical analyses were carried out for the 17 cheeses, whereas sensorial and rheological analyses were carried out for eight selected whey cheeses and a reference (i.e. a whey cheese produced locally according to traditional procedures). A true local maximum exists for moisture content (at a temperature of about 93 °C, heating time of about 30 min and addition of about 17% ovine milk) which lies well within the range chosen for experimentation. Fat content of Requeijão was positively affected by heating temperature (especially via its quadratic effect) and, to a lesser extent, by heating time (especially via its linear effect); nitrogen content was especially affected by heating temperature (via its quadratic effect); and moisture content was affected especially by heating temperature (via its quadratic effect). The sensorial analyses showed that the eight whey cheeses produced were preferred with respect to the reference whey cheese. For rheological analyses the most significant observations pertain to the high strain dependence of the dynamic moduli, absence of a true equilibrium storage modulus, and relatively low difference between the loss and the storage modulus.