啥味呢的缩呢工艺

啥味呢的主要风格特征是要求呢面平整,茸毛整齐均匀,手感柔软丰厚,滑糯,缩呢好坏,是决定啥味呢风格的重要因素,为此,我们对澳毛,和新疆东风与红旗两公社的羊毛进行了散纤维缩绒试验,以期通过纤维缩绒试验,摸索国毛啥味呢的合理工艺条件。 缩绒试验:以0.5克羊毛。在缩剂作用下,在缩绒滚箱中,滚动成球,液量2CC(其中缩剂0.5CC水1.5CC)。 缩绒效果:以成球体积重量(密度)大小来表示,成球小,说明羊毛缩绒性能好,结合生产实践选用肥《肪,胰加漂,u,雷米邦等作结剂,在不同缩剂用量和不同编绒时间下分别测试了纤维缩绒情况,结果见表一,表二。 表中…     

超声波技术在羊绒针织物缩绒工艺中的应用

羊绒针织物抗起毛起球性能与缩绒工艺存在一定的关系,文中将超声波技术用于羊绒针织物缩绒工艺来探索对绒面厚度及抗起毛起球性能的影响。测试并分析了超声波频率、缩绒剂用量、缩绒温度、缩绒时间以及缩绒液p H值对绒面厚度及抗起毛起球性能的影响。并将采用超声波技术的缩绒工艺与不采用超声波技术的缩绒工艺整理后的羊绒针织物的性能进行比较。结果表明,将超声波技术用于羊绒针织物的缩绒工艺时,合理控制缩绒工艺条件,可使织物手感和抗起毛起球性能达到最佳状态;最佳缩绒工艺的参数为:超声波频率50 k Hz,缩绒剂用量1.0%,缩绒温度30℃,缩绒时间20 min,p H值为6.5~7.0。     

毛呢缩绒生产中应注意的问题

粗纺毛织品大多数要经过缩绒.缩绒效果的好坏,对毛呢制品的质量和产品风格影响较大.通过长期生产实践和工艺研究,系统地总结了粗纺毛呢织物缩绒过程中存在的问题,并提出了解决这些问题的方法.提高缩绒效果必须根据加工产品的产品种类,优选温度、压力、布速和缩剂等缩绒工艺参数,严格控制生产工艺条件,经常进行设备的检修和工艺条件的检查,创建良好的生产环境.     

国外纺织印染助剂新产品

(1)缩绒剂 美国Arol化学产品公司正在提供一种称为Arocdct PG的新型缩绒剂。这种缩绒剂还可兼作染浴稳定剂和匀染剂,并具有优良的湿润和渗透作用,可以用作合纤维的精炼剂和皂洗剂。该缩绒剂的表现比重是1.0,气味轻微,易溶于水,可以与各种添加物相溶,且耐弱酸和碱。     

缩绒处理对丝/绒混纺织物绒面的影响

羊绒衫或丝/绒衫在穿着过程中时常发生起毛起球现象,而起毛起球现象又与缩绒后织物绒面厚度存在一定关系.文章通过对丝/绒混纺织物在不同条件下的缩绒处理实验,分析缩绒工艺参数对绒面厚度变化的影响.实验结果表明:当缩绒剂用量0.5％～1.5％(owf),缩绒时间20 ～ 30 min,缩绒温度30～40℃,pH值6.5～7.0,缩绒后丝/绒混纺织物的绒面可达到合适的厚度,一般为1.0～1.3 mm,丝/绒织物手感丰满柔软,抗起球性能达到3级.     

缩绒工艺对羊绒织物色差的影响分析

羊绒织物的缩绒工艺是重要的后处理工序,但缩绒工艺对羊绒织物的色差有着一定的影响。文中探讨了缩绒工艺中各项参数对羊绒织物K/S值的影响,确定了最佳缩绒工艺,并探讨了缩绒后织物色差、手感及抗起毛起球性能。结果表明,最佳缩绒工艺为:缩绒剂用量为1.0%,缩绒时间15 min,缩绒温度30℃;缩绒后羊绒织物手感丰满柔软,抗起毛起球等级基本可达到3级,且缩绒前后色差达到4级或4级以上。     

缩绒工艺对羊绒织物起毛起球的影响分析

文中研究了缩绒工艺对羊绒织物抗起毛起球性能和手感的影响,对缩绒工艺各项参数进行了分析。结果表明:在缩绒剂用量0.5%~2.0%、缩绒时间20~30 min、缩绒温度30~40℃、pH值6.5~7.0的条件下,缩绒后的羊绒织物绒面可达到合适的厚度,一般约为1.0~1.3 mm,且织物手感丰满柔软,抗起毛起球性能≥3级。     

用于纺织工业高度生物可降解的表面活性剂

Prochimica Novarese解释它开发的 Biotex助剂系列 ,这些用于纺织工业具高度可生物降解的非离子表面活性剂系列是 :Biotex F W　高性能缩绒剂 ,对羊毛及其混纺物具有润湿和溶胀能力 ,尤其适用于厚重织物的缩绒。保持缩绒物的柔软蓬松手感 ,可以单独使用 ,或者阴离子缩绒剂结合使用。也适用于羊毛及其混纺的成衣加工。Biotex SE　净洗渗透剂。含有生态的溶剂的油脂乳化剂。是氯衍生物分离物。高的可生物降解性和没有令人不愉快气味。优异的重锭子油和弹性纤维上硅油的洗净及乳化性能。耐氧化剂和还原剂以及耐酸和耐碱 ,特别适合于纤维素…     

防毡缩助剂在羊毛衫浮雕印花上的应用

羊毛衫浮雕印花,是用一种防毡缩剂在羊毛衫上印上图案,再将羊毛衫进行缩绒,印上防毡缩剂部分不会发生缩绒现象,结果在羊毛衫上出现具有浮雕感觉的图案。用这种方法印上的图案具有立体感,为羊毛衫印花开辟了一条新途径。     

缩绒工艺对牦牛绒衫性能的影响

介绍了粗纺牦牛绒衫缩绒整理的方法和工艺流程,研究了不同缩绒工艺整理的牦牛绒织物的主要服用性能.运用数理统计的方法对实验结果进行了统计相关分析,得出了牦牛绒衫的主要服用性能指标,如面积收缩率η、顶破强力F、保暖率S和拉伸弹性回复率PE,与缩绒整理的主要工艺参数缩绒温度、缩绒时间和助剂用量之间的定量关系的回归方程以及最佳工艺参数,所得结论对指导生产、提高产品质量具有实际意义.     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the