莱赛尔纤维特细号纱的生产实践

探讨莱赛尔纤维特细号纱的生产工艺.从原料、工艺配置及温湿度控制等方面采取措施,成功纺制出7.4 tex、5.9 tex、4.2 tex莱赛尔纤维特细号纱.认为:采取选用细特、高强力原料、控制开清棉打手速度、优选梳棉针布,合理配置并条牵伸工艺、采取隔离加湿措施,粗纱优选捻系数、控制伸长率,细纱合理配置隔距、优选钢领钢丝圈等技术及管理措施,可以纺制出条干好、强力高、毛羽少,质量满足要求的莱赛尔纤维特细号纱.     

降低细特腈纶纱沸水收缩率的工艺研究

为降低H616细特腈纶纤维成纱沸水收缩率,分析了影响细特腈纶纱沸水收缩率的主要工艺因素,并进行了一系列工艺试验与优选,通过合理配置并条、粗纱、细纱牵伸隔距,稳定牵伸力,适当降低粗纱捻系数,优选细纱钳口隔距,络筒采取低速度、小张力,实施蒸纱等工艺技术措施,使纺出的H616细特腈纶纱沸水收缩率控制在2%以内,提高了纱的服用性能,使印染加工后布面自然平整,满足了使用需求。     

超细特中空涤纶与Modal混纺的实践

为开发超细特中空涤纶Modal混纺纱,针对纤维特点采用原料混和工艺,提高其可纺性;并在各工序采取必要的技术措施及优选工艺参数.清棉多松少打,减少纤维损伤,防止黏卷;梳棉加强梳理,适当减少落棉;并条合理配置牵伸,解决好缠、绕、堵和静电问题;粗纱、细纱捻系数偏大掌握、速度适当降低;络筒合理设定清纱参数;各工序相对湿度应偏大控制、各机通道保持光滑、洁净.结果成功地生产出超细特中空涤纶/Modal 50/50 14.6 tex混纺纱,质量达到使用要求.     

竹浆纤维毛巾纱的生产实践

为纺制竹浆纤维毛巾纱,针对竹浆纤维特点,通过开清棉控制打手速度,减少纤维损伤;梳棉合理配置针布及梳理工艺,改善棉网清晰度;并条合理配置牵伸工艺,采用炭黑防缠胶辊;粗纱采用较大捻系数,严格筛查假捻器,控制伸长;细纱合理配置牵伸隔距,采用软胶辊,控制好温湿度;络筒控制气圈张力,减少脱圈,正确设定清纱参数等工艺技术措施,顺利纺制出竹浆纤维18.5 tex纱,满足了毛巾用纱质量要求。     

赛络纺亚麻棉混纷纱的生产实践

探讨赛络纺亚麻棉混纺纱的生产工艺.介绍了赛络纷纱的技术原理及赛络纱的特点,通过设备改造、合理选配原料,开清棉及梳棉合理配置定量、速度,隔距等工艺参数;精梳选择较稀梳针密度,控制落棉率,提高梳理质量;粗纱采用较重定量和较大捻系数;细纱正确选用后区罗拉隔距及牵伸倍数,优选喇叭口中心距.结果成功纺制出亚麻/棉55/45 19.6 tex精梳混纺赛络纱,成纱质量满足了使用要求.     

特细号竹浆纤维混纺纱的开发

探讨特细号竹浆纤维混纺纱的纺纱工艺。根据成纱质量要求,选择纤维细度较细的原料,针对竹浆纤维的性能特点,制定纺纱工艺,优选纺专器材。各工序采取低速工艺,合理选择粗纱定量及捻系数、适宜的钢丝圈质量及更换周期,络筒工序控制好长细节参数等,最终成功纺制出竹浆纤维/棉60/40 4.9 tex赛络纱,其质量满足了喷气织造用纱的要求。     

R5.91 tex赛络紧密纺机织纱的生产

为了纺制细特赛络紧密纺机织纱,采用了德国特吕茨勒清梳联机组及日本丰田RX240型赛络紧密纺纱机等纺纱设备,选用3种不同细度的粘胶纤维混纺,以增加纤维之间的抱合力,减少意外牵伸。考虑到成纱纱号特细,清梳联时采取"少量勤喂、多松少打、放大隔距"的工艺,梳理时合理设计速度和隔距;并条时采用两道并"先小后大"的牵伸工艺;粗纱时定量较轻、捻系数偏大掌握,减小粗纱卷装;细纱时合理选择粗纱喂入间距、选择较大的捻度、适当降低锭速和车速;同时合理控制车间温湿度,从而确保了成纱质量。     

纯棉赛络纺竹节纱的生产与质量控制

探讨纯棉赛络纺竹节纱生产工艺.针对纯棉赛络纺竹节纱生产中存在的问题,采取一系列工艺技术措施:开清棉控制打手速度;梳棉优选梳理元件;并粗合理配置牵伸工艺、粗纱捻系数;细纱正确选用喂入喇叭口间距、捻系数、钢领钢丝圈、整顿机械状态,减少断头;络筒正确配置速度及电清参数;严格控制温湿度,加强运转管理.结果使纺纱顺利进行,断头减少,成纱质量稳定提高,满足了使用要求.     

细绒棉纺精梳细号纱成纱毛羽的控制

利用配棉等级1.8级细绒棉纺CJ 9.7 tex纱,为了有效控制毛羽,保证成纱质量,通过生产试验优化了工艺参数.开清工序适当降低打手速度,梳棉工序合理选用针布,精梳工序适当增加落棉率,并粗工序合理牵伸分配、适当增大粗纱捻系数,细纱工序优化锭速、适当增大细纱捻系数、优化配置卷捻机构和牵伸机构专件器材,络筒工序适当降低速度、合理配置张力及配用金属槽筒.实践表明:通过优化工艺、优选器材并加强生产管理,CJ 9.7 tex纱毛羽得到有效控制,质量达到用户要求.     

Coolmax棉混纺纱的工艺设计与生产管理

探讨Coolmax棉混纺纱的生产工艺和质量管理措施。工艺设计方面,合理降低清棉各主要打手速度,梳棉梳理元件做到"四锋一准",采用四道并条工艺,合理选择粗纱捻系数,优化纺纱牵伸分配、优选细纱胶辊,合理设置络筒清纱和捻接工艺;生产管理方面,控制好车间温湿度,严格按照清洁周期和操作法执行,试验室做好指标测试和反馈工作,最终顺利生产出Coolmax/棉80/20 13.1tex纱。认为:通过优化工艺设计和强化生产管理,可以保证成纱质量符合后道工序使用要求。     

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