PTT纤维在毛精纺产品开发中的应用

介绍了PTT纤维的主要特性，通过生产实例，探讨了利用PTT短纤维与羊毛混合开发高支轻薄型毛精纺织物的优越性，并对PTT纤维的染色工艺、PTT与羊毛混纺织物的后整理等生产工艺做了重点说明。     

毛/PTT混纺花呢的设计与试制

通过该产品的设计与试制,了解和掌握羊毛与PTT的混纺特性,以及织物效果和混纺比例的搭配。生产过程主要技术控制点为:PTT染色工艺;混条的均匀性;控制纺纱条干CV值;染整工艺的制定要体现各种纤维的风格特征。在制定工艺参数及工艺路线时,充分考虑各种纤维的特性,对技术控制点提出具体的解决措施,分析对比了该产品的物理指标。试验结果表明:产品设计合理,生产工艺成熟,既体现了羊毛柔糯、舒适的特点,又体现了PTT纤维亮丽、柔软、易护理的风格。     

新型多组分纤维纺织品染整(二十七)

6.2.4 PTT/羊毛纺织品的染整(1)概述 在PTT纤维混纺产品中,PTT/羊毛混纺产品的开发比PTT/棉混纺产品更容易取得成效.由于PTT纤维可用分散染料在100～110 ℃染色,大大降低了羊毛的损伤和分散染料对羊毛的沾色,又无使用载体的麻烦,产品手感也较毛涤混纺产品柔软,且其它各项性能可与毛涤混纺产品媲美.因而,PTT/羊毛混纺产品的开发,已受到国内业界人士的关注.     

PTT纤维含量对羊绒混纺针织物风格的影响

改变羊绒/羊毛/竹浆纤维/PTT纤维多组分混纺纱线内PTT纤维的含量,采用FAST风格仪对多组分羊绒混纺针织物的风格指标进行测试分析,研究PTT纤维含量与各项性能指标之间的关系。结果表明,随着PTT纤维含量的增加,织物表面厚度、弯曲刚度、剪切刚度均呈增大趋势,成型性也越好。对各项性能与PTT纤维含量之间的关系进行相关性检验发现,表面厚度、弯曲刚度、成型性与PTT纤维含量成线性关系,剪切刚度与PTT纤维含量之间的相关性较差。     

棉纺设备加工羊毛混纺股线的实践

为了顺利开发羊毛/PTT/山羊绒70/20/10 12.5 texx2混纺股线,针对3种混纺纤维的性能特点,对羊毛条和山羊绒纤维进行预处理、对PTT纤维进行预开松,并介绍了在棉纺设备纺纱过程中应采取的主要工艺技术措施.生产实践证明,棉纺设备上开发的羊毛混纺股线满足了使用要求.     

军警用毛衣的弹性和手感优化技术研究

针对军警全毛毛衣手感偏硬、容易产生蠕变松懈、尺寸不够稳定的问题,提出了2类优化技术.一是优选了柔软剂及整理工艺,在捻度偏大的前提下提高了手感的柔软滑爽效果;二是在毛纱中并入PTT/PET并列复合弹性长丝,利用弹性丝较高的弹性回复率使毛衣具有良好的回弹性,提高了毛衣的贴身性和保暖性,降低了毛衣的蠕变松懈现象;利用PTT/PET并列复合弹性长丝拉伸刚度和弯曲刚度较低且接近羊毛纤维的特点,加入弹性丝后仍然保持毛衣的全毛手感.由于PTT/PET并列复合弹性长丝的原料成本低于羊毛,故弹性丝的应用在优化毛衣性能的同时,提高了性价比.     

PTT纤维纱线生产及在毛精纺面料中的应用

文章阐述了PTT纱线的生产质量控制,尤其是PTT纤维染色质量、复精梳质量中毛粒的控制。针对PTT纤维纺纱均匀度较差的缺点,在前纺采取了有效的措施。开发的含PTT纤维精纺呢绒利用美利奴羊毛与PTT短纤维混纺,产品既有纯毛织物的挺括丰满、回弹性好、毛型感强、柔滑抗皱等特点,又有涤纶面料的易洗快干、尺寸稳定、坚牢耐穿等特性,穿着舒适合身,适合做各种高档休闲服装。     

特殊PTT纤维产品的染整加工

PTT纤维与PET、PBT同属于聚酯类产品,PTT不仅具有PET、PBT纤维的优良性能,更具有良好的回弹性和染色性能。本文探讨了PTT纤维的性能,并详细介绍了PTT弹性纱线筒子纱、PTT复合纤维面料以及PTT地毯等特殊PTT纤维产品的染整加工工艺。     

PTT纤维使用“triextra”名称

美国FTC（联邦贸易委员会）批准以PTT为原料生产的纤维使用“triextra”名称。由此,“triextra”将与棉、羊毛、尼龙、涤纶等具有同等地位,制造商的PTT纤维制品可用“triextra”名称进行销售。     

牛奶蛋白纤维与羊毛纤维的性能比较

文章对牛奶蛋白纤维与羊毛纤维的理化性能进行了研究,重点讨论了2种纤维的染色性能.实验结果表明:牛奶蛋白纤维与羊毛纤维一样,耐碱性不好,耐酸性好.酸性染料对牛奶蛋白纤维与羊毛纤维的上染百分率比较接近,但上染速率曲线差别较大.阳离子染料对牛奶蛋白纤维的染色性能较好,而羊毛较差.     

虾、蟹壳利用的研究进展

虾、蟹壳是虾、蟹加工过程中产生的主要废弃物,含有较大量的蛋白质、灰分和甲壳素,以及少量的脂肪、游离氨基酸和虾青素等。近年来,随着我国养殖、捕捞技术的进步以及伏季休渔制度的实施,虾、蟹产量逐年上升。因此,有效利用虾、蟹壳副产物,开发基于虾、蟹壳废弃物的利用途径和产品类型,以提高产品附加值,减少环境污染,对于虾、蟹产业的健康发展具有重要意义。目前,采用酸碱法制备甲壳素是虾、蟹壳利用的主要方法,该方法易于操作,但能耗高且污染严重,近年来研究人员对传统的酸碱法制备甲壳素的工艺进行了优化,并积极探索酶法和发酵法等新型提取工艺。此外,虾、蟹壳中其他可利用成分(蛋白质、脂肪、钙质和虾青素)的提取和利用也获得了许多研究成果。本文主要综述了虾、蟹壳的组成成分,虾、蟹壳整体利用途径以及虾、蟹壳中甲壳素、蛋白质、脂肪、钙质、虾青素等成分的提取和利用途径的研究进展,以期为虾、蟹壳的高效、低成本、无污染和高附加值利用提供借鉴。     

Food oral processing—A review

Food oral processing is an essential procedure not only for the consumption and digestion of foods but also for the appreciation and pleasure of food texture and food flavour. The consumption of a food inside mouth involves various oral operations, including first bite, chewing and mastication, transportation, bolus formation, swallowing, etc. Exact mechanisms and governing principles of these oral operations are still not fully understood, despite of continuous efforts made by scientists from food, psychology, physiology, dental and clinical studies, and other disciplines. This article reviews recent progresses and literature findings about food processing and transformation in mouth, with particular attention on the physiology and rheology aspects of oral operations. The physiological behaviour of human's oral device is discussed in terms of biting capability, tongue movement, saliva production and incorporation, and swallowing. The complexity of oral processing is analysed in relation to the rheology and mechanical properties of foods. The swallowing and oral clearing process is also examined for its criteria, triggering mechanism, bolus deformation, and the rheology of swallowing.     

Evaluation of mycotoxin-contaminated cereals for their use in animal feeds in Hungary

In the period between December 5, 1991 and September 17, 1998, 760 maize, 367 wheat, 119 soybean, 222 barley, 85 bran, 32 triticale, 60 oat, 14 rye and 22 sunflower samples were investigated for the presence and concentration of seven fusariotoxins (T-2 toxin, zearalenone, deoxynivalenol, nivalenol, diacetoxyscirpenol, HT-2 toxin, fusarenone-X) and OTA. The comparison of analytical data with those of the relevant literature revealed that although the incidence rate and/ or concentration of Fusarium mycotoxins and OTA in Hungarian-grown cereals is occasionally considerable, the position of the country is not worse than the average of countries. Our findings indicate that soybean tends to be good substrate for trichothecene-producing fungi and the rate of contamination is regarded as substantial. The commodities were assorted into one of three quality categories. The proportion of objectionable samples was only 3.0, 2.2, 2.3 and 1.7% in maize, wheat, barley and soybean samples, respectively. However, this low rate of objection might still be a source of great economic loss. The proportion of objectionable samples was much higher in the case of bran, oat and triticale (7.1, 6.7, and 6.3%, respectively). The results of the present investigation indicate a need for regular screening for mycotoxins of importance and individual appraisal of each commodity from the point of their use in animal feeds.     

大豆油精炼过程中多环芳烃的迁移规律

明确大豆油精炼过程多环芳烃（polycyclic aromatic hydrocarbons,PAHs）风险成分的迁移规律,以便于食品中PAHs的风险防范和控制。通过对大豆油精炼生产中脱胶油、脱酸油、脱色油、脱臭油和对应加工助剂磷酸、烧碱、活性白土以及精炼副产物油脚、皂脚、废白土、脱臭馏出物样品中PAHs组分含量的检测,分析PAHs在大豆油精炼生产中的迁移规律。结果显示：大豆油精炼用加工助剂中均含有PAHs,磷酸、烧碱和活性白土中苯并[a]芘（benzo[a]pyrene,BaP）含量分别为0.95、1.84?μg/kg和0.71?μg/kg,欧盟限量控制的4?种PAHs（PAH4）（苯并[a]蒽、?、苯并[b]荧蒽和BaP）含量为2.81、16.81?μg/kg和8.85?μg/kg,美国优先控制的16?种PAHs（PAH16）含量为26.18、112.61?μg/kg和111.85?μg/kg;在大豆油水化脱胶、碱炼脱酸、蒸馏脱臭过程BaP的脱除率分别为7.57%、23.57%、91.65%,水化脱胶、碱炼脱酸、吸附脱色、蒸馏脱臭过程PAH4的脱除率分别为15.93%、10.41%、19.31%、50.91%,PAH16的脱除率分别为15.45%、11.59%、6.66%、52.99%;大豆油精炼副产物油脚、皂脚、废白土、脱臭馏出物中BaP含量分别为0.45、0.90、0.52、12.49?μg/kg,PAH4含量分别为10.14、7.39、9.69、300.50?μg/kg,PAH16含量分别为261.60、434.49、156.29、2?775.15?μg/kg。     

小球藻作为食品利用的国外报道研究进展

普通小球藻和蛋白核小球藻作为新食品资源,是国际上广泛研究、养殖、应用的2种小球藻属绿藻,富含蛋白质、维生素等营养物质,可提纯或转化出大量的生物活性化合物,在食品等产业具有广泛的应用潜力。该文基于近10年来普通小球藻和蛋白核小球藻在育种、养殖、收获、下游处理、食品研发方面的国外报道,就小球藻营养成分与功效、食品领域应用及存在问题、传统和新兴微藻细胞破碎技术、产业发展策略与趋势4个方面进行综述,重点介绍国内小球藻产业不破壁藻粉消化性差的现状及工业化细胞破碎技术的优缺点,基于微藻生物精炼的理念提出了小球藻产业发展的近、中、远期发展策略,以期为国内高校院所的研发及小球藻养殖加工企业的技术信息提供参考。     

Textural Modification of Processing Tomatoes

Knowledge of the textural properties of processing tomatoes is crucial to ensuing product acceptability; measurement, control, and optimization of these properties through judicious selection of varieties and control of unit operations results in products that the consumer prefers. It is important to first define the terms texture, rheology, consistency, and viscosity prior to discussing principles of their measurement. The textural properties of processing tomatoes may be measured using both sensory and objective tests, and the latter may be either destructive or nondestructive in nature. The unique anatomy of tomato fruit (peel, pericarp, columella, and locules) in part dictates the method of texture measurement. Numerous factors, including variety, maturity, genetic modification, cultural particles, and environmental conditions, processing conditions, and calcium addition affect the textural integrity of tomatoes. Textural properties of raw tomatoes and most processed tomato products are reviewed in this article.     

叶幕类型对摩尔多瓦葡萄酒品质的影响

以棚架和篱架两种栽培方式的摩尔多瓦葡萄果实为试材,成熟后采收进行酿酒试验,测定水平叶幕和直立叶幕对葡萄酒品 质的影响。 结果表明,棚架葡萄酒与篱架葡萄酒可滴定酸含量无显著差异（P＞0.05）,但棚架葡萄酒的pH值比篱架葡萄酒高0.02,葡萄 酒色度提高44.12%,总酚、抗坏血酸含量分别提高18.65%、14.64%,抗氧化能力（铁还原能力和DPPH自由基清除能力）分别提高43.76%、 17.39%。同时,棚架葡萄酒香气物质种类比篱架葡萄酒多7种,酯类、醇类物质含量分别是篱架的3.06倍、1.36倍,其中,正己醇、辛酸乙 酯、苯乙醇含量是篱架葡萄酒的2.08倍、2.26倍、1.93倍,乙酸异丁酯、丙醇、乙酸异戊酯含量也分别高69.80%、41.87%、60.57%。 由此表 明,棚架水平叶幕可提高葡萄酒次生代谢物质含量,增加葡萄酒色调饱和度,增强葡萄酒稳定性,提升葡萄酒风味,改善葡萄酒品质。     

纸质文献保存和修复方法专利技术综述

通过对纸质文献保存和修复领域专利技术文献的收集、分析、标引和梳理,分析了该领域专利技术分布及专利申请情况,分别探析了脱酸、修补、加固、装裱4种技术的专利技术演进路线,最后对该领域专利技术进行了总结。     

Effect of common and new gums on the quality,physical, and textural properties of bakery products: A review

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.     

Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties

Background and Aims:  Red wine is a very rich source of flavanols, consisting of catechins and oligomeric and polymeric proanthocyanidins (PAs). The aim of this study was to investigate the composition of the fraction of flavanols, which is extractable from the grape into the wine.
Methods and Results:  Using HPLC-DAD-MS analysis carried out before and after thioacidolysis of wine-like extracts obtained from skins and seeds, the flavanol composition of 20 samples derived from Cabernet Sauvignon, Carmenere, Marzemino, Merlot, Pinot Noir, Syrah and Teroldego was determined.
Conclusions:  It was confirmed that grape extracts are mainly rich in monomers and small oligomers (mean degree of polymerization <8). Grape seed extracts contained three monomers (catechin, epicatechin and epicatechin gallate) and procyanidin oligomers. Grape skin extracts contained four monomers (catechin, epicatechin, gallocatechin and epigallocatechin), procyanidins and prodelphinidins oligomers. Upper and extension units of PAs were constituted mainly of epicatechin units, with the co-presence of catechin and epicatechin gallate in the seed PAs, and of gallocatechin in the case of skin PAs. The terminal units of the grape PAs were a mixture of five compounds, the same found also as monomers. Catechin gallate, gallocatechin gallate and epigallocatechin gallate, which are found in other flavanol-rich, plant-derived foods and beverages, were not present in grape extracts.
Significance of the Study:  The grape variety determines both the amount and the structure of wine flavanols, leading to differences in the composition, which are likely to play an important role in the nutritional and sensorial properties of the wines.