EKS—F与FAST评价系统力学性能的对比研究

采用KES－F系统与FAST 系统对15种 涤纶织物的压缩、拉伸变形及剪切性能进行了对比测试和分析,结果表明：虽然两种评价系统在测试原理上存在较大差异,但是两者之间存在着高度相关性,文中还尝试推导了两种评价系统的关系方程。     

机织物触感性能仪器测定与主观评价的比较研究

选取12种不同类型和规格的机织物面料,分别采用织物触感测试仪进行柔软度、光滑度和冷暖感指数测试,同时开展人员评分,换算得到主观评价指数。通过数据对比,分别分析了两种评价方式所得结果的差异程度,结果表明,仪器测试的客观评价结果与主观评价结果没有存在显著性差异,为后续进行织物触感特性评价方法标准化研究提供实践基础。     

织物表面刺扎程度的测试及评价方法

介绍了可用于织物表面刺扎程度评价的主观评价方法及测试结果的统计分析方法 ,分析了目前几种客观测试技术的原理和存在的局限性。提出主客观评价方法相结合的织物刺扎程度测试途径。     

数码测色法在织物颜色评价中的应用

针对近年来新出现的基于数码拍摄的颜色测试技术,考察了数码测色法中具有代表性的Digieye数码测色系统的颜色色域问题。为研究其对不同类型纺织面料颜色评价的适用性,选取Pantone TPX纸质色卡、染色织物和交织混色织物作为测试比较对象,以Datacolor SF600分光光度测色系统作为测试对比仪器,分别对3种类型的18个色样进行了颜色测试。研究发现：校准后的Datacolor SF600分光光度测色系统和Digieye数码测色系统用于纸质色卡颜色测试时,能够获得较为一致的颜色评价(ΔE*00=0.79);但当它们用于非平整表面染色织物的颜色评价时,会出现一定的颜色差异(ΔE*00=2.19);用于交织混色织物的颜色评价时,色彩差异将更大(ΔE*00=3.25);通过视觉评判分析可知,Digieye数码测色系统虽然存在一定的色域缺陷,但其更符合视觉观察结果。。     

非织造布孔隙率计算方法探讨

探讨了非织造布孔隙率测试及计算方法，提出两种测试手段，解决了目前孔隙率计算中存在的局限性。     

两种织物风格测试系统的对比研究

文章详细介绍了KES系统和FAST系统,并对两种织物风格测试系统进行了相应的对比分析,阐述了两系统相关性的研究进展,以便对两系统有更清晰的了解。     

织物变形特征的研究方法探讨

通过分析现行织物变形特性测试方法中存在的不足,研究利用图象处理技术,建立一种新的测试评价方法,以适应织物变形测试研究发展的需要。     

无红外织物保暖功效测试方法的评估

简要总结远红外只物保暖功能的几种测试和评价方法，分析了其优缺点，提出蝗建议。     

织机动态经纱张力对比测试分析

为了真实反映织物织造时经纱张力的波动情况,正确评价织机性能,为织机设计制造提供定量化数据,采用虚拟仪器技术研发了经纱张力动态测试系统;探讨了织造过程中经纱张力波动曲线的测试方法和影响因素。对通过该系统两种织机、两种织物的经纱动态张力曲线进行对比测试分析,指出:不同织物、不同织机,其经纱张力的波动规律并不一致,在建立电子送经等控制系统时,采样点的选取位置和系统参数设置等应区别对待,这样才能使织机运行达到最佳状态。     

两种测试织物透湿性实验仪器的比较研究

织物的透湿性能是织物舒适性的一个重要因素,常用的评价织物透湿性的方法是透湿杯法。透湿杯法可分为蒸发法和吸湿法。现通过对两种采用蒸发法测试织物透湿性的仪器进行实验评价3种不同织物的透湿性能,用来比较两种仪器在测量上存在的差异和各自特点。实验结果表明,A透湿测试仪在数据稳定性和准确性上均优于B透湿测试仪。这对研究者进行相关实验在仪器选择上提供一定的参考。     

新型阳离子微粒助留体系的研究现状

介绍了新型阳离子微粒助留体系的研究情况,着重介绍了几种无机阳离子微粒和有机阳离子微粒的特点、作用机理及其与阴离子聚合物的复配情况.这些新型的微粒助留体系都有利于细小纤维形成理想的絮聚体,以抵抗浆料输送引起的高剪切力,从而提高了留着率和滤水效果.展望了阳离子微粒助留体系的发展趋势和应用前景.     

高取代度阳离子淀粉和瓜尔胶控制废纸浆胶粘物

分别考察了高取代度阳离子淀粉(HCS)、高取代度阳离子瓜尔胶(HCG)、聚胺(PA)等组成的单一体系、二元体系以及三元体系控制废纸浆胶粘物的效果。结果发现,单一体系的效果均不理想,而且HCS与HCG的效果差于PA;在化学品总用量相同条件下,二元体系明显优于单一体系,三元体系的效果更佳。HCS、HCG和PA具有不同的作用机理,尽管HCG的取代度(DS=0.30)远小于HCS(DS=0.94),HCG的效果却好于HCS。电性中和理论能较好地解释浆料滤液阳离子需求量和COD的变化,但对胶粘物去除效率和滤液浊度的变化等性能则不能完全解释。HCS与HCG控制胶粘剂的机理可能涉及到与DCS间的氢键结合。     

食品安全突发事件应急管理体系建设的国际经验及启示——基于对美国、欧盟的考察

对美国、欧盟食品安全突发事件应急管理体系建设进行系统考察与梳理,通过分析其法律法规体系、组织机构体系及运行机制体系,为中国食品安全应急管理体系的构建提供有益借鉴。     

菊粉-小麦淀粉复配体系理化特性及相互作用

将不同浓度的天然菊粉(inulin, IN)与小麦淀粉(wheat starch, WS)进行复配,制备IN-WS复配体系,研究复配体系的糊化、流变、消化等理化特性,并分析IN与WS间的相互作用。结果表明,复配体系的黏度、崩解值和回生值显著降低,IN的添加抑制了复配体系的糊化,使WS更加稳定;IN-WS复配体系均为典型的非牛顿流体,具有剪切稀释行为;随着IN浓度的增加,IN-WS复配体系的凝胶结构逐渐由类固态向类液态转变。此外,体外消化试验结果表明,复配体系抗性淀粉的含量随着IN浓度的增高而增大。由相互作用力及红外光谱分析可知,IN与WS的相互作用主要涉及分子间氢键。该研究可为菊粉-淀粉基食品的开发与应用提供指导。     

中国餐饮业卫生监督法规体系的现状与比较

目的推动我国餐饮业各项法律法规的实施,为各地卫生监督部门理顺监管思路提供参考。方法从法规、标准、规范、制度、管理办法展开论述,对我国现行的餐饮业卫生监督法规体系和制度进行了介绍和比较分析。结果我国有关餐饮业的管理制度是相容的,HACCP在餐饮业应用具有一定的特殊性。结论餐饮业只要认真贯彻执行有关法律法规,就可最大限度预防食物中毒。     

Structure and physical stability of hybrid model systems containing pork meat and superworm (Zophobas morio larvae): The influence of heating regime and insect: meat ratio

Hybrid model systems, containing pork shoulder meat and Zophobas morio larvae in different insect:meat ratios, were subjected to isothermal heating at 70 or 80 °C to investigate how this would affect the rheological behavior, water holding properties and textural properties of these model systems. Meat and insect model systems were also studied for comparison. Rheological and textural characteristics were significantly higher in meat model systems compared to insect and hybrid model systems. Furthermore, insect:meat ratio had little to no effect on the studied attributes of the hybrid model systems. It was also demonstrated that heating the hybrid model systems at 80 °C resulted in similar viscoelastic and water holding properties compared to meat model systems heated at 70 °C. However, even when heated at this higher temperature, the maximum force measured during penetration of the hybrid model systems was still approximately 3 times lower compared to meat model systems.Industrial relevanceThis study investigated the effect of insect:meat ratio and heating temperature on structure formation and water holding in hybrid model systems. The results offer important insights with regard to the composition and processing of hybrid meat products. They indicate that similar viscoelastic and water holding properties compared to meat products may be obtained by applying higher heating temperatures. However, results showed that obtaining the desired texture may pose an important challenge when developing hybrid meat products.     

Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems

Micro- and nanoparticulated whey protein (MWP, NWP) were added to non-fat milk model systems and processed into chemically (glucono-delta-lactone) acidified milk gels. Model systems contained 5% protein in total and were made at two levels of casein (2.5% and 3.5%, w/w) with and without the thiol-blocking agent N-ethylmaleimide. The systems were characterised in terms of thiol groups, gel electrophoresis, particle size, and rheology during processing (homogenisation, heat treatment and acidification). The results showed that the formation of disulphide-linked structures in milk model systems was closely related to the increased particle size and rheological behaviour of the gels. MWP enriched systems produced, upon acidification, weak protein networks and required the addition of whey protein isolate (WPI) to increase gel strength. However, systems containing NWP exhibited pronounced increase in particle size and higher firmness of acidified gels through both covalent and non-covalent interactions.     

Modeling crude oil droplet-sediment aggregation in nearshore waters

This paper describes a modeling approach that simulates changes in particle size distribution and density due to aggregation by extending the Smoluchowski aggregation kinetic model to particles of different density. Batch flocculation studies were conducted for clay, colloidal silica, crude oil, clay-crude oil, and silica-crude oil systems. A parameter estimation algorithm was used to estimate homogeneous collision efficiencies (alphaHOMO) for single-particle-type systems and heterogeneous collision efficiencies (alphaHET) for two-particle-type systems. Homogeneous collision efficiency values (alphaHOMO) were greater for clay (0.7) and for crude oil (0.3) than for silica (0.01). Thus, clay and crude oil were classified as cohesive particles while silica was classified as noncohesive. Heterogeneous collision efficiencies were similar for oil-clay (0.4) and oil-silica (0.3) systems. Thus, crude oil increases the aggregation of noncohesive particles. Data from the calibrated aggregation model were used to estimate apparent first-order flocculation rates (K') for oil, clay, and silica and apparent second-order flocculation rates (K') for oil and clay in oil-clay systems and for oil and silica in oil-silica systems. For oil or clay systems, aggregation Damk?hler numbers ranged from 0.1 to 1.0, suggesting that droplet coalescence and clay aggregation can occur on the same time scales as oil resurfacing and clay settling, respectively. For mixed oil-clay systems, the relative time scales of clay settling and clay-oil aggregation were also within an order of magnitude. Thus, oil-clay aggregation should be considered when modeling crude oil transport in nearshore waters.     

烟草白粉病抗性基因型的多重PCR检测体系及其在回交育种中的应用

为提高烟草白粉病隐性抗病基因（感病基因）NtMLO1（M1）和NtMLO2（M2）在分子标记辅助选择育种中基因型的选择效率,根据已报道的M1和M2突变基因序列,设计4对单基因特异性引物,组成2个双重PCR反应体系,分别用于同时扩增M1和M2突变型或M1和M2野生型等位基因。结果表明,建立的2个双重PCR体系扩增的特异性片段与单重PCR体系扩增的片段完全吻合,突变基因纯合体只在突变基因多重PCR体系中产生191和306 bp的特异性片段,野生基因纯合体只在野生基因多重PCR体系中产生437和652 bp的特异性片段,杂合体在2个反应体系中均有特异性片段。利用该体系可经过1次或2次PCR扩增准确检测出回交转育过程中回交或自交后代M1和M2的基因型,加快抗病品种育种进程。      

Influence of Dryer Infeed Matrices on the Retention of Volatile Flavor Compounds During Spray Drying

The retention of volatile flavor compounds (octane, 2-octanone, octanal, methyl-2-octenoate, oct-1-en-3-ol, octanol, thiophene, 2-ethylthiophene, thiazole, 2,5dimethylpyrazine, benzaldehyde, 5-methylfurfural) in model food systems during spray drying was studied. The flavor compounds were added to different model food systems (including malto dextrins DE 10 to 36.5, soy, casein and whey protein based systems and protein/fat systems) at 1 ppm and then spray dried using a Niro Utility Dryer employing centrifugal atomization. Flavor retention was found to be inversely related to DE of the maltrin carrier. Inclusion of protein in the infeed material resulted in better flavor retention than pure maltrin infeeds. Soy protein based model systems were most effective in retaining flavors followed by casein and whey protein based systems. Relative volatility of flavor compounds in different model systems was found to be an important factor pertaining to flavor retention during drying in different infeed materials.