砂洗对真丝绸内在性能及外观风格特征的影响

通过对几种有代表性的真丝织物砂洗前后各项物理机械指标的测试和对比,分析探讨了砂洗工艺对织物单位面积重量、尺寸稳定性(缩水率)、断裂强力、透气性、悬垂性、折皱回复性及手感柔软性等方面的影响,通过客观和主观的综合评定,得出各大类织物砂洗效果排列序列,并论证了电力纺是目前砂洗工艺中各项性能改善效果最明显、最适合于做砂洗服装面料的织物之一。     

真丝电力纺仿桃皮整理工艺探讨

通过选择工艺路线、工艺装备、膨化剂、柔软剂,膨化柔软干砂时间、烘燥方式及准备方法等诸方面的试验,分析研究了各种试验对真丝电力纺的砂洗效果和产品质量的影响,并测试了表观厚度、膨松度、平方米克重、悬垂系数、摩擦系数,缩率等体现砂洗效果的主要物理指标,从而选择了最佳工艺路线及工艺条件,为生产提供了合理的真丝电力纺“仿桃皮”(砂洗)整理工艺.     

真丝绸砂洗工艺及常见疵病的防止

文章介绍了真丝绸的酸、碱砂洗工艺的处方，以及砂洗工艺中影响砂洗效果的各种因素。针对常见真丝绸砂洗的疵病，如砂洗痕、水玻璃皱、布面皱痕等，作者提出了有效的防止措施。     

砂洗真丝经编绸及服装开发工艺技术

砂洗真丝针织技术在国内尚处于探索性试生产阶段。通过多次试验实践,对砂洗工序在染色前后对真丝经编成品绸及服装的影响与效果;成衣砂洗对成品质量的影响与效果进行研究,制订出适用的工艺技术路线。文中介绍了采用坯绸染色后再经砂洗、整理后缝制成衣的工艺路线,其突出的有利点是;(1)符合服装加工的一般规律,即成品绸加工服装,服装不需再经特殊处理,避免了服装砂洗由于织物缩率影响成衣尺寸稳定性而产生形变的缺陷;(2)染色后砂洗不影响砂洗效果,且比染色前砂洗效果好,其风格独特,手感蓬松,厚实丰满,绒毛感强。     

桑蚕丝织物砂洗整理

介绍了目前采用的几种主要砂洗设备以及采用这些设备砂洗的效果,列举了几种不同的工艺流程和工艺处方及条件,并对砂洗有关工艺条件进行了讨论。     

砂洗技术的探讨和应用

介绍了目前使用的砂洗设备，同时对砂洗工艺条件进行了探讨，列举了电力纺，双绉，人棉织物在实际生产中应用的工艺流程及工艺配方，并对取得的砂洗效果进行了分析。     

绸类砂洗加工应注意的几个问题

绸类织物的砂洗加工是近年来发展起来的一种新的加工技术。织物经砂洗加工后,手感更加柔软、厚实,服用性能大大提高。为获得良好的砂洗效果,提出在加工工艺中应注意的问题。     

砂洗助剂与设备

介绍了砂洗工艺中采用的膨化剂、砂洗剂、柔软剂等砂洗助剂品种及其砂洗机、脱水机、烘燥机、成农染色砂洗机的砂洗设备品种的改进.     

吴江新联丝织厂切实推进涤纶仿真丝绸的再开发

吴江新联丝织厂为满足日益增长的社会消费欲望,保持仿真丝产品在市场竞争中的有利地位,注重市场调研,紧跟销售趋向,不断推进对涤纶仿真丝绸的再研究和开发工作。砂洗、水洗工艺应用于真丝绸,近年来盛为流行。1992年该厂重点对仿真丝绸的仿砂洗、仿水洗效果进行立项研究,即运用原料特性,通过特殊工艺,再经印染后处理,使产品达到仿真丝仿砂洗仿水洗的效果。具有闪色效果的蒙塔夫曾风靡一时,该厂受此     

砂洗痕产生原因及防止办法

砂洗丝绸或服装最易产生的病因是砂洗痕，其原因分析有三种：砂洗工艺配方不当；砂洗工序操作不当和砂洗设备设计不合理。     

真丝绸保色砂洗真丝绸砂洗保色研究项目组

针对使用碱类砂洗剂进行真丝染色绸砂洗存在褪色多和强力下降严重的问题，研制成新型的ＳＳ－０１型保色砂洗剂和ＳＯ－０１型保色柔软剂，经性能测试和实际应用，证实上述砂洗剂和柔软剂既有理想的起绒和柔软效果，又有优良的保色和保强力性能。     

保色,保强真丝绸专用砂洗剂的研制及应用

国内对真丝绸织物砂洗通常采用酸性或碱性物质作为砂洗助剂，其缺点为褪色严重，强力下降大，且助剂用量大，本文主要针对上述疵病论述了一种新的用量少，并可保色、保强的砂洗剂ＴＸ－０５的研制及其应用方法，并对应用效果亦作了阐明     

织物砂洗技术概述

概述了国内砂洗技术发展的现状,介绍了国外砂洗技术发展的新动向,分析了国内外砂洗技术的差距,论述了缩小差距的途径。     

丝织物紕裂的成因及测试方法

丝织物的纰裂与所采用的原料、织物组织结构、织造工艺、练整、砂洗工艺及服用情况等都有一定的关系。文章就丝织物纰裂产生的原因和防止方法进行了讨论,并就目前三种测试织物纱线抗滑移性的国家标准的测试原理与方法作了专门介绍。     

Digestion and protein metabolism of Trogoderma granarium (Coleoptera: Dermestidae) fed on different barley varieties

The Khapra beetle, Trogoderma granarium Everts, is one of the most important pests of grains which rapidly infests durable stored products in hot and dry conditions. In the current study, effects of omit ten varieties of barley (Abidar, Bahman, Line20, Line22, Line30, Lisivi, Lokht11, Makuyi, Sahand and Sahraa) were determined on digestive enzymes and protein metabolsim of T. granarium larvae under laboratory conditions as 33 ± 1 °C, 65 ± 5% RH and photoperiod of 14:10 (L: D) h. The highest and the lowest activities of α-amylase were observed in T. granarium larvae fed on Line30 and Lisivi varieties, respectively but the glucosidases showed the highest activities followed by feeding on Lokht 11. Also, the latter variety caused the highest lipase activity in the larvae while Abidar, Line20, Lisuei and Sahand imposed the lowest lipase activity. The highest activities of serine proteases including trypsin, chymotrypsin and elastase were detected in the larvae fed on Line 30 but the two exopeptidases, amino- and carboxypeptidases, showed the highest activities when the larvae fed on Lisuei. All the three aminotransferses had the highest activities in the larvae fed on Lokht 11 as the related individuals contained the maximum amount of protein compared to other ones. Results of the current study highlighted Line30 as the most suitable variety to be digested by serine proteases and α-amylase but Lokht11 is appropriately digested by glucosidases and lipase which emboss their susceptibilities to T. granarium. Our findings on digestion and protein metabolism imply on susceptibility of varieties Line30 and Lokht11 to T. granarium larvae.     

Biomimetic plant foods: Structural design and functionality

BackgroundThe rising number of people living with chronic conditions, such as diabetes and cardiovascular disease, along with the widespread demand for healthier foods have posed significant challenges to the food industry. Plant-based foods, beyond simple nutrition, can provide health-benefiting functionalities within the complex environment of the human gastrointestinal (GI) tract. Biomimetics is defined as taking inspirations from nature to solve problems. Biomimetic plant foods (BPFs) can offer solutions for the future with the design of nature-inspired food structures for improved health and well-being.Scope and approachThis review provides an insight into the assembly of plant food structures and their disassembly in the human GI tract. Their role in controlling the digestive fate of nutrients is elucidated. Recent developments and future perspectives on designing BPFs are also presented and discussed.Key findings and conclusionsPlant foods in nature possess hierarchically self-assembled structures. During processing and GI digestion, these structures are disassembled to enable liberation and assimilation of nutrients and bioactive molecules contained within the food matrix. The assembly and disassembly are linked to a hierarchy of structure in plants within which different levels (molecule, polymer, cell wall, cell, tissue, organ) and their interactions can modulate nutrient bioaccessibility and digestion. Inspired by nature, BPFs can be engineered to deliver in-body functionality. The emerging trend of biomimetics will potentially pave the way for the future of food.     

Occurrence and levels of mycotoxins and their metabolites in human breast milk associated to dietary habits and other factors: A systematic literature review, 1984–2015

BackgroundMany studies around the world reported the occurrence of many mycotoxins and their metabolites in human breast milk. However the contamination by aflatoxin M1 and ochratoxin A were the most investigated by several countries.Scope and approachTo scrutinize all papers reporting quantitative data on the prevalence and the levels of mycotoxins and their metabolites in breast milk, also the circumstances of exposure.A systematic literature search in Pubmed, Science direct and Google scholar databases were performed to identify relevant studies, published in English from 1984 through May 2015.Key findings and conclusion63 studies met the inclusion criteria and assessed the occurrence of 29 mycotoxins & their metabolites in breast milk, regarding 7194 subjects of 31 countries. The maternal dietary habits, the socio demographic status of the mother, the seasonal variations and the sensitivity of the analytical method were the factors related to the high concentrations of AFM1 and OTA in breast milk.Studies where contamination exceeds maximum limits and exhibit real risk of public health were highlighted.     

Modifications of starch by electric field based techniques

BackgroundNative starches have limited applications and are commonly modified for desired properties. There has been increasing demand for physically and non-chemically modified starches from the market as consumers prefer “natural and healthy” food products. Among various physical means, electric field based techniques have been gaining a research focus for starch modifications during the last few years. Another trend is to produce modified starches using cleaner process. Electric fields of certain conditions can facilitate the “cleaner production” of food and industrial ingredients.Scope and approachThis mini-review summarises the modifications of starches from different botanical sources by the electric field based techniques. The techniques are based on pulsed electric field, induced electric field, moderate electric field, and ohmic heating. Physicochemical properties, granular and molecular structures, applications of starch as affected by the electric field based modifications are reviewed. Structure-function relationships of starch as affected by the electric fields are discussed. Impact of electric fields on food systems rich in starch (e.g., flour) is also reviewed. Research gaps to better utilize these techniques for starch modifications are suggested.Key findings and conclusionsDifferent electric field based methods greatly modify the starch physicochemical properties to different extents. Factors affecting the outcomes of the modifications include the starch type and concentrations, electrical conductivity, and electric field type, strength, and duration. Starch modification processes such as hydrolysis and substitutions can be efficiently optimized by applying electric fields. The functionalities of food systems rich in starch can also be modified by these techniques. It becomes evident that electric field based techniques have potential to be used in starch modifications to create a range of functionalities and to help meet the ever-rising market of clean label ingredients.