多组分仿毛织物的设计与生产实践

为解决常规仿毛织物透气性差、易起毛起球的问题,从纤维性能、织物组织、织物紧度等方面探讨仿毛织物产品的优化设计。利用涤纶、粘胶、天丝(Tencel)和羊毛纤维的纯纺纱或混纺纱交织织制仿毛织物,合理配置各纤维的含量,实现各种纤维性能的优势互补。通过生产工艺优化,生产的涤纶、粘胶、天丝和羊毛纤维四合一仿毛织物既保留了毛织物固有的蓬松、透气、保暖好的优良性能,又解决了常规仿毛织物透气性差、抗静电性能差、易吸尘、易起毛起球的缺陷,该织物综合性能优于纯毛织物,而价格低于纯毛织物,具有较好的性价比,为企业经济效益提供了新的增长点。     

织物组织结构对机织物力学性能的影响

纺织品组织结构对织物的外观和应用性能具有普遍的适用性,织物的最终用途在很大程度上取决于所用的材料及其物理特性。因此,织物的结构参数直接决定了织物的性能。研究了不同组织结构对织物力学性能(包括拉伸性能、撕裂性能和耐磨性能)的影响,主要探讨了平纹、斜纹和方平组织对织物力学性能的影响。     

涤棉阻燃阻静电织物的研制

简述涤棉阻燃整理概况，给出防静电织物的阻燃整理工艺，并对产品的防静电性能、阻燃性能和物理机械性能进行测试分析，认为该阻燃整理工艺生产的涤棉阻燃防静电织物达到了满意的防静电和阻燃性能。     

不同种类防水透湿织物的性能及发展

 本文对不同种类防水透湿织物的性能及发展进行了研究,首先对防水透湿的微孔质扩散机理和高分子间“孔”和亲水基团传递机理进行了阐述,对不同生产加工方法、薄膜形态结构及性能等防水透湿织物进行了归纳和论述,然后对不同防水透湿机理、不同复合高聚物及不同加工方法的防水透湿织物的性能进行了分析与探讨,指出防水透湿织物将向环保化、智能化及多功能化的方向发展,以期对防水透湿织物的性能及其发展有进一步的了解和认识,为防水透湿织物的选择和运用提供一定的参考。     

双层组织织物的性能研究

对双层、单层组织织物的性能进行了较全面的测试和比较，探讨了双层组织织物在织物厚度、抗弯性、透气性、悬垂性和顶破强力等方面性能的变化。研究结果可供产品设计、开发时参考。     

水刺处理对机织麻纺织物结构性能的影响

对苎麻、亚麻、苎麻棉和亚麻棉织物进行不同水压、水刺次数和水刺方向的处理，并测试各项性能，通过对性能变化的分析，表明水刺处理可以使试验织物的厚度增加、透气性降低、断裂伸长率增大、断裂强力改变。同时对试验织物性能变化与水压、水刺次数和水刺方向的相互关系进行了探讨。     

非织造布在医疗卫生领域的应用和发展

本文分析了国内外医疗卫生用非织造面布的发展现状，探讨了产品种类、性能特点、生产工艺、应用场合及市场前景。     

丽赛织物洗涤性能研究

测试了纯棉织物以及棉/丽赛、棉/涤纶和棉/粘交织物洗涤一定次数后拉伸性能和悬垂性能的变化,试验结果表明,经过10次洗涤后棉/丽赛交织物的耐洗涤性能较纯棉织物好,比棉/粘交织物有明显提高.     

氨纶及含氨纶弹性纤维织物练漂

分析了氨纶织织物的弹性机理,简要介绍氨纶纤维的物理、化学性能,据此讨论了氨纶及氨纶混纺织物的练漂方法。     

织物结构参数影响涤纶仿麻效果的分析

根据涤纶仿麻织物的设计原则和方法。以苎麻织物为参照物。设计了4种不同风格的涤纶仿麻织物,论述了织物结构参数的配置与仿麻效果的关系。通过对悬垂风格、耐折皱性能、起毛起球性能的外观特性和透气性能等方面进行的测试及综合分析。表明这4种仿麻织物的外观特性符合苎麻织物的要求;针对涤纶透气性能小等问题,提出了改善方法和服用建议。     

Process Cheese: Scientific and Technological Aspects—A Review

ABSTRACT: Process cheese is produced by blending natural cheese in the presence of emulsifying salts and other dairy and nondairy ingredients followed by heating and continuous mixing to form a homogeneous product with an extended shelf life. Extensive research on the important physicochemical and functional properties associated with process cheese and the various physicochemical, technological, and microbiological factors that influence these properties has resulted in process cheese being one of the most versatile dairy products with numerous end‐use applications. The present review is an attempt to cover the scientific and technological aspects of process cheese and highlight and critique some of the important research findings associated with them. The 1st objective of this article is to extensively describe the physicochemical properties and microstructure, as well as the functional properties, of process cheese and highlight the various analytical techniques used to evaluate these properties. The 2nd objective is to describe the formulation parameters, ingredients, and various processing conditions that influence the functional properties of process cheese. This review is primarily targeted at process cheese manufacturers as well as students in the field of dairy and food science who may want to learn more about the scientific and technological aspects of process cheese. The review is limited to the relevant research associated with process cheeses as defined by the U.S. Code of Federal Regulations and does not cover imitation and substitute cheeses.     

Small-scale manufacture of process cheese using a rapid visco analyzer

Numerous formulation and processing parameters influence the functional properties of process cheese. Recently, a small-scale (25 g) manufacturing and analysis method was developed using a rapid visco analyzer (RVA), which was designed to evaluate the functional properties of process cheese when subjected to various formulations and processing conditions. Although this method successfully manufactured process cheese, there was a significant difference in the functional properties of the process cheese compared with process cheese manufactured on a pilot scale. In the present study, adjustments in the RVA methodology involving the RVA processing conditions, preblend preparation, and texture profile analysis (TPA) techniques for the final process cheese were investigated. Fourteen samples of pasteurized processed cheese food (PCF) were manufactured from 14 different preblends. Each pre-blend was prepared using 1 of the 14 different natural cheeses and was balanced for moisture, fat, and salt. Each of these 14 preblends was split into 3 portions and each portion was subjected to 3 different manufacturing treatments. The first treatment was manufactured in a pilot-scale Blentech twin screw (BTS) cooker, and the remaining 2 treatments were manufactured in an RVA with different processing profiles. The RVA treatments were produced in triplicate. The resulting process cheeses were analyzed for moisture and functional properties. Texture profile analysis and RVA melt analyses were performed on all PCF treatments. Additionally, for the RVA treatments, the data for time of emulsification and end apparent viscosity during RVA manufacture were collected and recorded. The functional properties of the PCF manufactured using the RVA treatments showed good correlation with the functional properties of the PCF produced on the pilot scale. Additionally, the end apparent viscosity during RVA manufacture was correlated with the functional properties of the process cheese. Consequently, the RVA can be used as a small-scale manufacturing and analysis tool for predicting the functional properties of process cheese, and for evaluating how various formulations and processing parameters affect these functional properties. Moreover, the adjustments in the RVA methodology produced process cheese with functionality similar to process cheese produced in the BTS.     

废弃黄麻/聚氨酯复合材料的制备及力学性能研究

采用共混塑炼热压法制备了以废弃黄麻为增强材料、以聚氨酯(TPU)为基体的复合材料。以拉伸强度、弯曲强度和冲击强度为检测指标,通过正交实验、极差分析及方差分析,优化出共混塑炼热压法成型工艺条件,即黄麻质量分数为50%、热压温度180℃、热压时间10min。在最优工艺条件下,制得的废弃黄麻/TPU复合材料拉伸强度33.58MPa、弯曲强度45.72MPa、冲击强度7.83kJ/cm2,以期为废旧黄麻、TPU的回收利用新方法提供参考。     

Product engineering of dispersed systems

Product engineering is the design of products with desired properties using the methods of process engineering. To reduce the number of process parameters, necessary to obtain the desired properties, a characteristic feature of the respective product is helpful. For a dispersed system this characteristic feature is its complex structure on a micro-scale. This micro-structure is the link between the process and the properties of the final product. The principles of product engineering of dispersed systems are explained and demonstrated by means of different examples: Though there are limits to this concept, certain properties of dispersed systems can be obtained by determining and applying property and process functions.     

Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood

The feasibility of a scaled-up process to obtain two protein concentrates from porcine blood plasma, i.e. serum and albumin, for use as functional food ingredients was assessed. The process consisted of fractionating plasma proteins by salting out, concentrating and purifying fractions by means of membrane technology, and subsequently dehydrating through spray-drying. The fractionation process allowed a good isolation of the desired proteins, which were then concentrated and desalted in a tangential flow filtration (TFF) process combining ultra and diafiltration. Purification, pre-concentration and dehydration were successfully achieved. The functional properties of dehydrated serum and albumin were determined. As compared to the same hemoderivatives obtained by a lab-scale production system, serum maintained the gelling properties; albumin exhibited similar foaming properties; and both serum and albumin concentrates showed slightly improved emulsifying properties.     

染色棉纤维针织纱的开发

介绍了染色棉纤维的性能特点,通过工艺试验.分析了纤维性能、纺纱工艺等影响纱线质量的一些因素.提出了相应的技术措施.     

The Influence of Modified Starch on the Process Water Quality in Papermaking and the Paper Properties

The influence of modified (cationic) starch on the process water quality in papermaking and paper properties has been investigated. The experiments were conducted on sulfate hardwood pulp by applying both tap and paper mill process water. When process water is used, the retained amount of starch on fibers decreases, which most probably results from a partial neutralization of the cationic charge on modified starch, thereby reducing its attraction to the anionic groups on a fiber. By adding the modified starch, the turbidity of process water is to some extent reduced, indicating that the suspended organic substances are removed from process water. Due to starch accumulation, the load of process water by organic substances (determined via the TOC analysis) is not reduced, but is rather increased when the modified starch is added. In most cases, the addition of modified starch improved the investigated paper properties. However, these properties varied in correlation with the quality of the used water, despite the fact that the dosage of modified starch remained constant. This demonstrates the influence of process water quality, not only on the paper properties, but also on the efficiency of process chemicals, such as the modified starch, in the papermaking process.     

大豆蛋白纤维与粘胶混纺针织纱的开发

介绍了大豆蛋白纤维的性能特点 ,通过工艺试验 ,分析了纤维性能、纺纱工艺等影响纱线质量的一些因素 ,并提出了相应的技术措施     

黑胡椒颗粒的介电特性混合方程研究

通过介电混合方程对黑胡椒颗粒的介电特性进行推算,对比模拟值与实验值以验证介电特性混合方程的适用性。以黑胡椒颗粒为研究对象,测定压缩黑胡椒粉的介电特性,并运用介电特性混合方程-CRIME方程、LLLE方程、BE方程计算获得胡椒颗粒的介电特性,随后运用COMSOL Multiphysics软件建立静电场-热传导双向耦合模型对射频加热仿真,并通过27.12MHz,12 k W的平行极板式射频系统进行加热实验验证。采用CRIME方程获得的胡椒颗粒介电特性运用在仿真中与试验结果温度分布为最接近。作者证明了通过压缩胡椒粉末介电特性代入CRIME方程能够有效获得黑胡椒颗粒的介电特性,这有助于工业生产中颗粒物料射频加热工艺的研发。     

Effect of natural cheese characteristics on process cheese properties

Natural cheese is the major ingredient utilized to manufacture process cheese. The objective of the present study was to evaluate the effect of natural cheese characteristics on the chemical and functional properties of process cheese. Three replicates of 8 natural (Cheddar) cheeses with 2 levels of calcium and phosphorus, residual lactose, and salt-to-moisture ratio (S/M) were manufactured. After 2 mo of ripening, each of the 8 natural cheeses was converted to 8 process cheese foods that were balanced for their composition, including moisture, fat, salt, and total protein. In addition to the standard compositional analysis (moisture, fat, salt, and total protein), the chemical properties (pH, total Ca, total P, and intact casein) and the functional properties [texture profile analysis (TPA), modified Schreiber melt test, dynamic stress rheometry, and rapid visco analysis] of the process cheese foods were determined. Natural cheese Ca and P, as well as S/M, significantly increased total Ca and P, pH, and intact casein in the process cheese food. Natural cheese Ca and P and S/M also significantly affected the final functional properties of the process cheese food. With the increase in natural cheese Ca and P and S/M, there was a significant increase in the TPA-hardness and the viscous properties of process cheese food, whereas the meltability of the process cheese food significantly decreased. Consequently, natural cheese characteristics such as Ca and P and S/M have a significant influence on the chemical and the final functional properties of process cheese.