宣纸行业首批技师、高级技师即将诞生

本刊讯（陈永华报道）为了更好地传承、发扬宣纸传统制作技艺,近日,泾县中国宣纸集团公司专门出台了《宣纸捞、晒、剪技师、高级技师评聘办法》文件,成立公司宣纸捞、晒、剪技师、高级技师考核领导小组,在全行业内率先对从事捞纸、晒纸和剪纸三道关键工序的操作工进行技师、高级技师的考核与聘用活动。此举将彻底结束宣纸制作1000多年来只有技工而无技师和高级技师的历史。     

云南纳西族东巴纸耐久性初探

采取耐久性国家标准实验方法,研究了香格里拉白地东巴纸和丽江中和东巴纸的耐久性,分析了制作工艺对纸张耐久性的影响,并与古法宣纸及静电复印纸进行了对比。实验结果表明,两地东巴纸沿袭传承下来的制作工艺,没有使用化学漂白剂,也没有经历古法宣纸的长期滩晒这一工序,虽然纸张颜色偏暗,但均表现出良好的耐久性能。     

论宣纸生产的三大关键工序

捞纸、晒纸、检纸是宣纸生产过程中的三大关键工序,也是宣纸制作技艺世代相传中最主要的工艺,更是决定宣纸成品质量优劣的核心所在。技艺要求高,操作难度大,正如古人所言：“片纸不易得．操作七十二。”     

烘纸焙及烘焙装置

正申请公布号:CN 105043053 B发明人:罗鸣陈宇平唐理想夏杰刘剑肖武君程喜宝朱芳林申请人:中国宣纸股份有限公司宣纸是传统手工艺品,具有质地绵韧、光洁如玉、不蛀不腐、墨韵万变等特点,享有"千年寿纸"的美誉。宣纸的制作包括蒸煮、打浆、捞制、晒纸、剪纸等工序,其中晒纸工序就是干燥宣纸纸页的过程。     

别具风味的火焙鱼

火焙鱼是将新鲜的嫩小鱼去鳃和内脏,洗净泥沙,用料酒和少许精益腌渍一下,沥干水分,再用铁锅或用铁筛置小火上将小鱼焙熟,使小鱼两面呈金黄色即成。 火焙鱼制作的菜肴,以味鲜美、干香、别有风味,深受人民的喜爱。 当年毛主席在湖南视察工作期间,除喜欢吃家乡的苦瓜、冬苋菜、萝卜、芋头等蔬菜外,更喜     

中国宣纸技术被盗史

宣纸是我国的一大传统名特产品，其生产技艺一直秘不示人，因此令人颇感神秘。由于宣纸质量上乘，堪称纸中精品，所以一直为外人所垂涎。于是他们千方百计盗探我国宣纸的制作技艺，并进行仿制，以便获取高额经济利益。外国盗探我国宣纸工艺技术活动自上世纪起持续不断。早在1877年芜湖海关关务报告内容中有关于宣纸的配料方法和制作全过程的科技机密情报，虽然洋人的这份报告对宣纸的了解并不甚得其要领，但说明帝同主义分子盗探我国宣纸生产技艺之心由来已久。1883年，又有一位名叫檐原陈政的日本人化装潜入江县，探查宣纸制作技术艺并记录…     

焙炒条件对芝麻油品质的影响

本文以白芝麻为原料,研究了焙炒温度和焙炒时间对芝麻油品质的影响。结果表明：随焙炒温度提高和焙炒时间延长,芝麻油色泽加深、过氧化值升高,而酸值有所降低;芝麻油中生育酚和芝麻素含量降低,芝麻酚含量略有增高,芝麻油的氧化稳定性提高;芝麻油香味增强。可见芝麻香油生产过程中的高温焙炒对芝麻油香味和氧化稳定性有非常重要的作用。但为了减轻芝麻香油的色泽和过氧化值,最好控制其焙炒条件不超过150℃和20～30min。即使要生产香味更浓的芝麻油,其焙炒条件也不要超过200℃和30min。     

温度对焙炒芝麻品质的影响

以焙炒芝麻(食品用)为研究对象,对不同焙炒温度、扬烟温度下焙炒芝麻的感观指标如口感、滋味及质量指标进行了检测,并对长期储存时间进行了考察。结果表明:最佳焙炒温度和扬烟温度分别为200℃和150℃,在此最佳条件下所得焙炒芝麻密闭存放的保质期为6个月。     

宣纸集团“宣纸湿帖干燥装置”项目二期改建工程完成

每年可为企业节能增效约90多万元本刊讯（陈永华报道）截止2010年12月31日,泾县中国宣纸集团公司＂宣纸湿帖干燥装置＂项目二期改建工程在下属的542生产区晒纸车间圆满结束。     

焙炒糙米理化性质的研究

对焙炒前后糙米的糊化度、brabender黏度、颗粒表面结构等理化性质进行研究,采用气相色谱-质谱(GC-MS)联用技术对糙米焙炒前后的挥发性香味物质进行比较,得出糙米在焙炒前后的糊化性质有大的改变,糙米经焙炒后香味物质明显增加。     

关于“造纸机用铸铁烘缸设计规定”的商榷之二

鉴于铸铁烘缸在安全生产上的重要性,经多次到数家企业实际考察,及对2008年初制定的＂设计规定＂与国外相关资料的对比研究,发现其几经修订后,仍存在某些欠缺。文章在设计理念、计算思路、制造技术环节诸方面提出了若干修正意见,以供业内探讨,旨在使这一行业标准更加趋于合理完善,促进铸铁烘缸设计与生产的发展。参11     

家具企业品牌与形象的规划与设计

作为品牌与形象的鲜活载体,华源轩惠州工业园秉承华源轩多年来致力于以"绿色""低碳""专业""现代"为核心品牌、核心形象,做到处处专精、事事讲究,大至建筑、园林绿化,小至指示系统设计,无一不体现公司的专业、规范,彰显企业强烈的社会责任感。     

总变差模型在书画打印宣纸印刷质量预测中的应用

为了建立适用于书画打印宣纸印刷质量的预测模型,本研究测量了14种书画打印宣纸的粗糙度、白度、不透明度、定量、光泽度和针对宣纸特别设定的帘纹深浅以及帘纹疏密度等表面物理参量,并在相同条件下,使用喷墨打印设备输出并测量印品色度值,利用总变差模型构建去除帘纹色差的测定方法,得到与人眼视觉特征相符的色差。运用GRNN广义回归神经网络结合书画打印宣纸表面物理参量与宣纸去帘纹后的色差值,建立预测模型。结果表明,该模型能够在仅测量书画打印宣纸表面物理参量的情况下,便能较为准确地预测书画打印宣纸印刷质量,为书画打印宣纸印刷前的选纸工作提供指导依据。     

宣恩火腿的加工工艺和品质特性研究进展

宣恩火腿是中国湖北恩施的地方特色产品,同时也是中国国家地理标志产品,是“中国四大名腿”之一,兼具食用价值和药用价值。宣恩火腿在加工过程中会伴随一些理化性质的变化,形成风味物质,同时其加工工艺也赋予宣恩火腿独特的风味。本文主要综述宣恩火腿的加工工艺、加工过程中理化性质和微生物群落变化以及宣恩火腿独特风味成因等研究进展,旨在为开展相关研究提供参考,为推动宣恩火腿的发展提供技术支持。     

宣纸生产工艺与润墨

介绍了中国泾县宣纸的生产原料特性及原料选择（沙田稻草优于泥田稻草）,宣纸独特的加工工艺以及其润墨特色。     

纺丝油剂——仅是加工助剂或是具有不同功能的高性能润滑剂？

近年来关于功能性的讨论主要应用于织物的研制，但也有功能性和纺丝油剂之间的联系，这些结合涉及不同的方向。这意味着可以在最终产品上看到纺丝油剂的功能，例如众所周知的纺丝油荆产品使疏水的聚丙烯非织造材料成为亲水的，从而进入医疗卫生领域。然而，纺丝油剂的功能在化学纤维和长丝的制造和加工过程中也有非常重要的作用。在这个领域，这些不是新的功能，而是继续优化。这里给出一些日常优化工作的实例，介绍正在进行的包括增强功能在内的创新产品的开发。     

光油及纸张性能对光油水印效果的影响

在造纸工艺中利用机械手段制造水印纸张具有较强的防伪作用,但不能广泛应用。印刷水印在个性化印刷技术领域有着广泛的应用前景,水印光油实现水印效果已成为印刷水印研究的新热点。水印光油的水印效果受光油本身及纸张结构等诸多因素影响。通过测试纸张水印部分的透光度,探讨了光油渗透量、光油颜色以及纸张类型对光油水印效果的影响。结果表明：光油渗透量以及纸张结构对水印效果影响显著,光油颜色对水印效果影响较小。     

Fortifying food in the field to boost nutrition: case studies from Afghanistan, Angola, and Zambia

Deficiencies in micronutrients such as iron, vitamin A, and iodine affect billions of people worldwide, causing death, disease, and disability. The UN World Food Programme (WFP) has long been recognised for its ability to deliver food to some of the most remote locations, under the toughest conditions: refugees in border camps, populations cut off by conflict, extremely poor and marginalised people like ethnic minorities, orphans, and widows. Relatively little, however, is known about its efforts to ensure that the food it delivers not only provides enough calories for immediate survival but also provides the vitamins and minerals needed for healthy growth and development. Much of the food delivered by WFP is fortified with iron, vitamin A, and other micronutrients before being shipped. But there are several reasons to mill and fortify food as close to the beneficiaries as possible. For instance, milling and fortifying food locally helps to overcome the problems of the short shelf-life of whole fortified maizemeal. It also enhances the nutritional value of locally procured cereals. And it can foster demand for fortified foods among local consumers beyond WFP beneficiaries, thus nurturing an industry with potentially significant benefits for the health of entire communities. This paper outlines three approaches by WFP to fortifying cereals in Afghanistan, Angola, and Zambia. It examines the challenges faced and the outcomes achieved in an effort to share this knowledge with others dedicated to improving the nutritional status of poor and food-insecure people. In Afghanistan, attempts to mill and fortify wheat flour using small-scale chakki mills were successful but much larger-scale efforts would be needed to promote demand and reach the level of consumption required to address serious iron deficiencies across the country. In Angola, maize has been fortified to combat the persistent occurrence of pellagra, a micronutrient deficiency disease found among people whose diets are dominated by maize. By providing fortification equipment to a commercial mill at the port of Lobito and using a vitamin and mineral pre-mix provided by UNICEF, this project has overcome many of the difficulties common in countries emerging from conflict to provide monthly fortified maize rations to some 115,000 beneficiaries. In Zambia, iron deficiency anaemia was a serious problem among camp-restricted refugees. WFP and its partners imported, installed, and trained workers in the use of two containerized milling and fortification units (MFUs), halved iron-deficiency anaemia, and reduced vitamin A deficiency among camp residents. In addition, WFP dramatically reduced waiting times for refugees who used to have their whole grain maize rations milled at small local facilities with insufficient milling capacity. The context and scale of each of the three case-studies described in this paper was different, but the lessons learned are comparable. All projects were succesful in their own right, but also required a considerable amount of staff time and supervision as well as external technical expertise, limiting the potential for scaling up within the WFP operational context. In order to expand and sustain the provision of fortified cereal flour to WFP beneficiaries and beyond, getting the private milling sector as well as governments on board would be crucial. Where this is not possible, such as in very isolated, difficult to reach locations, strong, specialized partners are a prerequisite, but these are few in number. Alternatively, in such contexts or in situations where the need is urgent and cannot be met through local flour fortification in the short term, or through local purchases of fresh foods, other approaches to improve the diet, such as the use of multimicronutrient formulations, packed for individual or household use, may be more appropriate.     

纸机钢制烘缸技术存在的问题及对策分析

对造纸行业使用的钢制烘缸和铸铁烘缸的优点和缺点进行了比较.就纸机钢制烘缸的材料选择和结构设计、制造以及使用中存在的问题进行了分析.在技术方面,应该加快更新钢制烘缸技术规范的步伐,适应高车速和多品种纸机生产对烘缸性能的要求,减少钢制烘缸的制造成本,降低纸厂在钢制烘缸设计寿命期内的缸面处理费用.     

对宣纸研究和应用中一些问题的思考

探讨了对中国宣纸的研究和应用中的几个问题,如宣纸的发展史、宣纸的生产工艺、宣纸用来印刷国画,以及宣纸的原料配额、质量标准、废水处理、专利保护、发展规划等。作者从历史演变、社会经济和文化思考的角度,提出了一些个人看法。