共查询到20条相似文献,搜索用时 78 毫秒
1.
2.
探讨丝光黑羊毛莫代尔精梳长绒棉混纺色纱的纺制方法。根据三种纤维的性能特点和成纱质量要求,在投入生产前需对生产场地进行隔离,对黑羊毛纤维进行预处理;采用先将精梳黑羊毛与莫代尔两种纤维原料混和纺制成预并条,再与精梳长绒棉条进行三道混并的混和方法,保证混和均匀且混纺比例准确;成卷采取防黏卷措施;加强生产管理,优选各工序工艺参数,并控制好各生产区域相对湿度,最终成功生产出丝光黑羊毛/莫代尔/精梳长绒棉40/35/25 15.5tex混纺色纱,且成纱质量满足使用要求。 相似文献
3.
条染复精梳毛粒控制及提高条染产品摩擦牢度一、条染复精梳毛粒控制条染复精梳产品的毛粒含量的多少,不仅影响以后各道加工工序的顺利进行,而且直接响影着成品的质量和外观。因此,在生产条染产品时,必须有效地控制毛粒含量。(一)原因分析1.原料状况:进车间的毛条... 相似文献
4.
5.
在国际毛价持续升高、银行贷款紧缩、出口退税率调整、毛纺市场竞争激烈的形势下,2007常州市毛条厂有限公司坚持求真务实,2007年主导产品产量与2006年基本持平,其中亚麻产品增长6.2%,炭化毛产品增长8.8%,丝光羊毛产品增长19%。同时加快产品结构调整,积极开发主导市场的各类新原料、新产品,形成精梳毛条和短条、防缩丝光毛条和短条、毛纱、炭化毛、亚麻纱等产品多元化生产格局。 相似文献
6.
7.
8.
9.
10.
利用回毛条生产精纺针织毛纱河南第二毛纺织厂李岩玲1前言回毛条是精纺厂纺部的的下机原料,按其色光调配成批,经过混梳、精梳、再制条过程,纺制成色泽不一,含毛量各异的精梳毛条。该毛条由于其物理指标性能、色彩、含毛率等,不符合正常产品对精梳毛条的要求,长期滞... 相似文献
11.
Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
12.
常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
13.
Wim Verbeke Federico J.A. Pérez-Cueto Marcia D. de Barcellos Athanasios Krystallis Klaus G. Grunert 《Meat science》2010
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries. 相似文献
14.
15.
16.
17.
18.
19.
果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。 相似文献