静电防护织物的静电性能测试方法

介绍静电防护织物的静电性能测试方法,采用不同的方法分别测试静电防护织物的电荷衰减时间,分析测试结果存在差异的原因,表明要使用多种测试方法综合反映静电防护织物的静电性能。     

纺织品静电性能测试方法比较及实验室间比对结果分析

概述了纺织品静电性能常用的4种测试方法,重点解析了国内外纺织品静电性能测试标准差异;通过外部比对分析影响纺织品静电性能测试的影响因素。     

现行织物静电测试方法研究

采用国标规定的四种测试方法对五类十八种织物进行了静电性能的测试对比实验，并从理论和实验两方面进行了分析研究，揭示了现行织物静电测试方法的缺点，提出了新的测试方法。     

纺织纤维制品静电性能的标准与测试

概述了纺织纤维制品的静电危害和抗静电方法,重点解析国内纺织纤维制品静电性能测试标准、纤维静电序列、带电原理和测试方法;介绍了静电性能评价指标和技术要求,以及不同国家地区的温湿度试验环境条件的区别。     

纺织品抗静电性能测试方法的原理及适用性分析

目前国内外有关纺织品静电性能的测试方法有很多，为了能选择合适的试验方法，针对主要测试方法的原理及适用性进行了分析，并对国内外标准的测试内容和测试环境进行了对比，以期能对静电测试方法的选择及标准的应用起到一定的参考作用。     

纤维材料的静电现象及其测试

本文通过静电现象的产生、积聚和衰减过程,叙述了多种纤维材料的静电性能;通过实测对各种静电测试方法作了对比分析,认为比电阻仪不能代表静电衰减的全过程;最后探讨了相对湿度对静电测试的影响,建议测试条件采用40％左右的相对湿度较合适。     

织物抗静电性能测试

针对织物的静电现象,分析了包括温湿度、摩擦条件、比电阻等影响织物抗静电性能的因素及在不同条件下测试结果的差别,运用定压法和定时法对15组织物试样进行静电测试。测试结果表明织物厚度、原料组成、后整理工艺对织物的静电性有显著影响。两种测试方法都有各自适应的测试对象。     

洁净室服装静电和洁净性能测试方法的研究

洁净室、洁净室服装对于现代工业的作用日益重要。参考国内外标准,并根据实际工作经验总结,从洁净室服装的作用原理、测试指标和测试方法等角度,对洁净室服装的洁净性能和静电性能的测试进行了分析与研究。     

纤维纺织品静电性能的标准与测试

高分子合成纤维的疏水性、绝缘性在织物生产和使用过程中所带来的静电问题日益突出,纤维纺织品静电性能测试方法在实践与理论上也得到了快速的发展。本文将过去的纺织品静电性能的标准与现在的纺织品静电性能的标准进行对比、讨论,并对其测试方法中有待补充与完善的地方进行展望。     

涤/粘中长仿毛织物的抗静电性能研究

针对涤/粘中长仿毛织物存在的静电问题,阐述了抗静电的评价指标以及测试方法,对涤/粘中长仿毛织物抗静电性能进行了测试,并对测试结果进行了分析和讨论.为改善涤/粘中长仿毛织物的抗静电性能,开发了几种加入不同原料的涤/粘混纺产品,并进行了测试和分析.通过对测试结果的分析得出:不同的产品,抗静电性能不同;织物结构相近的品种,在不同的印染厂加工,后整理工艺不同,静电压值和静电半衰期值不同,抗静电效果也不一样;涤/粘中长仿毛产品的抗静电性能与原料有关,加入高吸水涤纶、改性涤纶和大豆蛋白复合纤维可明显改善织物的抗静电性.     

Influence of Salmon Provenance and Smoking Process on Muscle Functional Characteristics

ABSTRACT: Ocean-ranched and farm-reared Atlantic salmon were compared on the basis of compositional and functional/mechanical properties of the raw and the corresponding smoked muscle. Several procedures based on different salting methods (brine and dry salting) and smoking temperature (20 °C and 30 °C) were tested, as well as an electrostatic smoking method. Also, raw material samples were studied without and with frozen storage (-20 °C) for 30 d prior to salting/smoking, and the effect of frozen storage on the smoked muscle was evaluated. The electrostatic method induced considerably lower shear force values than the other smoking treatments. Ocean-ranched salmon were more susceptible to protein aggregation and loss of binding properties (water and fat) than farmed fish as a consequence of frozen storage of the raw material or smoking treatment.     

卵白蛋白-壳聚糖静电相互作用对蛋白质结构和热特性的影响

明确蛋白质与多糖之间静电相互作用对蛋白质结构和热特性的影响,可为深入理解两者静电复合物界面特性机制提供新见解。基于此,本研究借助紫外可见光谱、内源荧光光谱、圆二色谱、傅里叶变换光谱和差示扫描量热仪探究卵白蛋白（Ovalbumin,OVA）与壳聚糖（Chitosan,CS）之间的静电相互作用对OVA二级、三级结构及热特性的影响。结果表明,静电排斥力和静电吸引力都会导致OVA的结构发生去折叠,主要表现为色氨酸残基向亲水区域迁移且暴露程度下降;α-螺旋、β-转角和自由卷曲含量分别下降约26.9%、52.3%、6.0%,β-折叠增加约33.9%。此外,OVA的热变性温度也由于静电结合作用由78 ℃上升至83 ℃。这些发现可为利用多糖通过静电作用调控OVA功能特性提供参考和思路借鉴。     

有机导电纤维嵌织织物摩擦静电性能研究

通过理论分析获得有机导电纤维嵌织织物摩擦静电电压衰减规律以及摩擦静电峰值电压变化情况,并对有机导电纤维不同间距嵌织织物摩擦静电性能进行测试验证.结果表明,导电纤维嵌织织物摩擦静电电压衰减规律呈现自然对数底的负指数函数的变化规律;摩擦静电荷的感应峰值电压随导电纤维的不同嵌织距离的增加而增大,两者变化关系呈现为指数变化规律.     

静电场协同阻隔性包装对鲜切马铃薯贮藏过程中品质的影响

为了延长鲜切马铃薯的货架期,采用静电场处理与阻隔性材料真空包装相结合的方式贮藏鲜切马铃薯。以新鲜马铃薯切片为试材,以感官、白度值、褐变度、失重率、可溶性固形物含量及V_C含量为评价指标,选用高阻隔性材料尼龙/聚乙烯(polyamide/polyethylene,PA/PE)复合膜、聚乳酸(Poly(L-lactic acid),PLLA)薄膜进行真空包装及无任何包装的空白组为对照,分别置于电场和无电场两组环境贮藏,均设4℃、85%相对湿度。结果显示,通过单一变量对比分析发现,同种包装材料下,电场环境下的鲜切马铃薯褐变减缓,失重率减慢,在空白组中,施加电场贮藏下的马铃薯失重率可减少30%。而同一贮藏环境下,阻隔性相对较高的PA/PE膜所包装的样品较另外两组能更好地延缓褐变和减少失水。综合静电场和高阻隔包装的电场-PA/PE组保鲜效果最佳,贮藏期间反应色泽的指标白度值和褐变度始终优于其他组,失重率最小,贮藏第15 d时感官评分为6分,而其他组则均低于6分失去食用价值,并较好的保持了V_C含量及可溶性固形物的含量。     

Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese

The performance of edible coating is influenced by the properties of coating materials and execution methods. In this study, three different coating materials (chitosan, sodium alginate, and soy protein isolate) and four different coating application methods (dipping, enrobing, spraying and electrostatic spraying) were investigated on their performance for coating Mozzarella cheese. The properties of coating solutions, morphology and basic quality changes of the cheese during storage at 4 °C were evaluated. Results showed that sodium alginate solution was the most viscous (η = 0.155 Pa s) and had small contact angle on hydrophobic substrate surface indicating its better spreadability on cheese. Film thickness displayed obvious differences based on the coating methods (ranging from 30.6 to 83.3 μm), with two spraying methods leading to thinner coatings. Sodium alginate coated cheese possessed the best overall physicochemical properties during storage whereas the preservation effects were not significantly different among four coating methods. This study provided valuable new information about the effective coating application methods for different coating materials.     

静电对聚酯纺粘非织造布生产的影响及防治

分析了聚酯纺粘生产过程中产生的静电对产品均匀性的影响,探讨了几种消除静电的方法。实验表明,侧吹风加湿、车间湿度调节和导电铜棒引入等是几种消除静电的有效方法。当风湿维持在85 g/L左右时,车间相对湿度达到98%以上时,静电消除效果比较明显,纤网均匀性得到明显改善。     

大豆分离蛋白与寡糖静电相互作用及复合物乳化性的分析

以大豆分离蛋白（soybean protein isolate,SPI）和寡糖（棉子糖和水苏糖）为原料制备复合溶液,通过调节pH值（3.0～10.0）研究SPI-寡糖形成复合体系的相行为、微观结构,确定形成可溶性静电复合物的条件及其对蛋白质溶解性、乳化性的影响。Zeta电位、激光共聚焦显微镜观测和浊度测定的结果显示,在酸性条件下,SPI与寡糖通过静电相互作用形成复合物,且等电点与SPI相比向酸性偏移;内源荧光光谱扫描发现SPI-寡糖复合物的荧光强度低于SPI,且静电相互作用越强荧光强度降低越明显。当pH?6.0时,SPI-寡糖较大程度形成可溶性静电复合物,此时复合物的功能性质较SPI有所改善,SPI-水苏糖和SPI-棉子糖的乳化性与SPI相比分别提高了50.66%和39.69%。     

静电场辅助冷冻对面筋蛋白品质及分子结构的影响

本文研究了静电场辅助冷冻对面筋蛋白流变特性和热特性的影响,并通过分析其分子结构及离子键、氢键、疏水相互作用和二硫键的结果,探究静电场辅助冷冻对面筋蛋白品质的改善作用。结果表明,与对照（传统冷冻方式）相比,静电场辅助冷冻提高了面筋蛋白的黏弹特性、变性温度（Tp）和变性焓（?H）。化学作用力的分析表明,氢键的含量呈先降低后增加的趋势,而离子键、氢键和疏水相互作用的变化则与之相反。600 V电压静电场处理后,面筋蛋白的二级结构及二硫键的构型分布更加均匀,且?-螺旋的含量增加,二硫键构型中g-g-g构型的含量增加。扫描电镜分析表明,施加300 V和600 V的静电场后,面筋蛋白的网络结构具有更小的孔隙且分布均匀。     

非共价作用力对鱼明胶-果胶复合凝胶体系的影响

通过调节pH值（4、5、6、7、8、9）改变鱼明胶-果胶复合凝胶体系的非共价相互作用状态,研究氢键、疏水相互作用和静电排斥作用对鱼明胶-果胶复合胶体凝胶特性的影响。结果表明,鱼明胶-果胶在pH 5时形成超大分子的复合聚集体,疏水相互作用最强,且复合体之间也具有强烈的静电引力。鱼明胶-果胶在pH 7时氢键较强。鱼明胶-果胶在pH 9时静电斥力最强。以疏水相互作用主导的复合胶体稳定性较差,但鱼明胶-果胶复合胶体的胶融温度和凝胶温度均较高;而以静电排斥主导的复合胶体具有较高的凝胶强度和稳定性;以氢键主导的复合胶体具有更强的凝胶网络结构,体系更加稳定。因此,不同的非共价相互作用对鱼明胶-果胶复合胶体的性质作用不同,这对建立蛋白质-多糖复合凝胶体系目标性质具有基础作用。     

The effect of electrostatic interactions on pasting properties of potato starch/xanthan gum combinations

The effects of electrostatic interactions on pasting properties of potato starch (PS)/xanthan gum (XG) combinations were investigated. The RVA peak viscosity of combinations was decreased firstly and then increased with the adding of XG. The analysis and regression model performance of RVA measurement showed that there was the relationship between pasting properties of combinations and XG concentrations. Electrostatic repulsions between native potato starch or anionic modified potato starches (AP) and XG could be present by decreasing peak viscosity, but the pasting temperatures showed increasing trend. However, electrostatic attractions between cationic modified potato starch (CP) and XG showed the opposite effect. Negative zeta potential determination for combinations (− 54.6 mv) was higher than PS (− 35.2 mv) illustrated that combinations had more electronegativity and stability, in addition a phase-separated microstructure was exhibited in the combinations determined by Zeta potential results. SEM micrographs presented that XG film attached to the surface of PS granules, which inhibited the starch granules destruction and leaching of amylase. The electrostatic repulsion leaded to more stability of the three dimensional network structures of combinations. The strong electrostatic interactions between PS and XG were found to play an important role on the pasting properties of the combinations.