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本文介绍了差别化涤纶纤维的特点及性能,并论述了二种差别化纤维仿毛产品的开发和实践,为今后开发更多的仿毛产品探索出了一条可行之路。 相似文献
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本文介绍了高收缩差别化腈纶纤维与羊毛混纺生产低比例仿毛产品的主要工艺及特点。对高收缩差别化纤维在精纺呢绒上的应用进行了探索。 相似文献
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凯纶仿毛纤维是一种新型的差别化纤维。本文从原料配比、工艺参数调整等方面详细阐述了这种新型纤维原料的纺纱工艺及质量指标情况,同时预示了由该原料制成的纺织品的发展前景。 相似文献
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一、前 言 所谓涤纶仿毛纤维,严格地讲应在各种物理化学性能,特别是纤维物理性能方面达到或接近羊毛纤维的性能要求。但实际上,由于开发仿毛产品所采用的工艺路线、设备及对产品风格的要求各不相同,因而不可能也没有必要对涤纶仿毛纤维的各种纤维物理性能提出划一的指标。走棉纺路线和走毛纺路线搞仿毛产品的开发,对涤纶仿毛纤维的性能要求,诸如力学性能、收缩性能、染整工艺的适应性、热稳定性等就各不相同;如果是混纺,则与何种纤维混纺,也对涤纶仿毛纤维的要求各不相同。有时为了赋于产品某些羊毛纤维无法达到的性能要求而对涤纶仿毛纤维要求有与羊毛很大不同的性能。因而对涤纶仿毛纤维的考核应在“仿毛像毛”的前提下根据所采用的工艺、设备和对产品性能的要求来对涤纶仿毛纤维的性能作出评价。当然,考核的项目内容是可以一致的,并且通过这些项目和相应的测试方法可以对涤纶仿毛纤维的性能作出准确和有效的评价。在确定上述概念的基础上,我们要说明的是:本文在讨论中将以羊毛纤维为标准来分析各种涤纶仿毛纤维的纤维物理性能及各种关系,而不可能根据千变万化的各种具体的要求对各种涤纶仿毛纤维的优劣作出评价。 相似文献
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差别化及功能性纤维的研制开发及其应用 总被引:1,自引:1,他引:1
差别化和功能性纤维是现在、也是今后化纤行业发展的方向 ,开发纤维新品种 ,也将为纺织面料的多样性和丰富多彩提供有利条件。现在差别化纤维的概念在原有基础上已有扩展 ,与功能性纤维的界限也愈来愈不清晰。差别化纤维有时涵括功能性纤维 ,包括三异、高收缩、仿毛、仿真、抗静电、抗紫外线、远红外、抗菌、阻燃、芳香、负离子纤维等。各种差别化纤维可通过不同后续加工方法 ,制成具有单一或多重功能的纱线、面料 (包括服装和装饰 ) ,适应不同场合的需求。中石化股份有限公司天津分公司研究院从 1994年开始研制开发上述各种差别化纤维 ,并… 相似文献
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一、概述发展化纤仿毛产品是调整毛纺行业产品结构的一项重要方针。“七五”期间,我国化纤工业有了很大发展,开发出了许多仿毛化纤原料,为进一步开发优质高档仿毛产品提供了条件。国外化纤仿毛制条采用丝束直接制条和散纤维半精梳制条两种工艺路线。化纤丝束直接制条流程短、效率高,适合于加工并丝、胶粒含量少的纤维。仿毛差别化、功能化纤维一般强力较低,并丝、胶块也较普通涤纶多,采用直接制条加工的毛条质量较差,而采用工艺流程较短的半精梳制条工艺是切实可行。半精梳制条可有效地提高毛条质量,增加纤维的混合均匀,提高产品档… 相似文献
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差别化纤维是七十年代初出现的,八十年代我国各地的化纤研究机构十分重视这方面课题的研究。差别化纤主要是用于仿丝、仿毛、仿鹿皮织物。实践证明,仿丝织物为一般有梭丝织机所能生产,而仿毛及仿鹿皮织物除了用棉 相似文献
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以木薯淀粉生产葡萄糖产生的废蜜,用来制取焦糖,然后用超滤技术精制、浓缩、除去小分子非呈色体及其他杂质生产双倍焦糖。色度值0.403(1%W/V560nm)。该双倍焦糖与进口样品比较各项技术指标无明显差异。通过控制超滤过程,焦糖溶液pH值和离子浓度使其保持了原焦糖所必需的各种特性。该研究为综合利用葡萄糖废蜜生产双倍焦糖开辟了新途径。 相似文献
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Michalina Oplatowska-Stachowiak Christopher T. Elliott 《Critical reviews in food science and nutrition》2017,57(3):524-548
Food colors are added to different types of commodities to increase their visual attractiveness or to compensate for natural color variations. The use of these additives is strictly regulated in the European Union, the United States, and many other countries worldwide. There is a growing concern about the safety of some commonly used legal food colorants and there is a trend to replace the synthetic forms with natural products. Additionally, a number of dyes with known or suspected genotoxic or carcinogenic properties have been shown to be added illegally to foods. Robust monitoring programs based on reliable detection methods are required to assure the food is free from harmful colors. The aim of this review is to present an up to date status of the various concerns arising from use of color additives in food. The most important food safety concerns in the field of food colors are lack of uniform regulation concerning legal food colors worldwide, possible link of artificial colors to hyperactive behavior, replacement of synthetic colors with natural ones, and the presence of harmful illegal dyes—both known but also new, emerging ones in food. The legal status of food color additives in the EU, United States, and worldwide is summarized. The reported negative health effects of both legal and illegal colors are presented. The European Rapid Alert System for Food and Feed notifications and US import alerts concerning food colors are analyzed and trends in fraudulent use of color additives identified. The detection methods for synthetic colors are also reviewed. 相似文献
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James E. Simon Eric A. Decker Mario G. Ferruzzi M. Monica Giusti Carla D. Mejia Mark Goldschmidt Stephen T. Talcott 《Journal of food science》2017,82(11):2539-2553
Color additives are applied to many food, drug, and cosmetic products. With up to 85% of consumer buying decisions potentially influenced by color, appropriate application of color additives and their safety is critical. Color additives are defined by the U.S. Federal Food, Drug, and Cosmetic Act (FD&C Act) as any dye, pigment, or substance that can impart color to a food, drug, or cosmetic or to the human body. Under current U.S. Food and Drug Administration (FDA) regulations, colors fall into 2 categories as those subject to an FDA certification process and those that are exempt from certification often referred to as “natural” colors by consumers because they are sourced from plants, minerals, and animals. Certified colors have been used for decades in food and beverage products, but consumer interest in natural colors is leading market applications. However, the popularity of natural colors has also opened a door for both unintentional and intentional economic adulteration. Whereas FDA certifications for synthetic dyes and lakes involve strict quality control, natural colors are not evaluated by the FDA and often lack clear definitions and industry accepted quality and safety specifications. A significant risk of adulteration of natural colors exists, ranging from simple misbranding or misuse of the term “natural” on a product label to potentially serious cases of physical, chemical, and/or microbial contamination from raw material sources, improper processing methods, or intentional postproduction adulteration. Consistent industry‐wide safety standards are needed to address the manufacturing, processing, application, and international trade of colors from natural sources to ensure quality and safety throughout the supply chain. 相似文献
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本文是以情绪色彩理论为依据,通过研究分析不同颜色的个性特点及人们对不同颜色的心理反应,进而阐述床品色彩对于情调卧室的打造。 相似文献