共查询到19条相似文献,搜索用时 818 毫秒
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床垫支撑稳定性对人体睡眠健康有着较为重要的作用,是衡量床垫性能的一个较为重要指标,目前关于该指标的研究比较少。为了得到评价床垫支撑稳定性的科学方法,通过研究让床垫长时间维持在恒定变形值以及对床垫持续施加一个恒定的压力,获取不同材质的床垫在此时间的应力松弛及蠕变变化曲线,分析其变化情况,建立曲线的数学模型,利用数学模型计算出不同时间点的应力松弛与蠕变变化值和其变化比例,根据计算结果来建立支撑稳定性的评价方法。不同材料的床垫在受压的过程中均有不同程度的应力松弛及蠕变变化,聚氨酯类材料的应力松弛及蠕变值最大,植物纤维与天然乳胶类的应力松弛与蠕变值比较小;床垫材料的蠕变值与材料的硬度以及材料本身的属性有比较大的关系,材料越硬,蠕变值越小,聚氨酯材料含量越大,蠕变比例越大。 相似文献
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材料科学的发展与家具结构的创新,加之床垫人体工程学研究的深入,各种针对不同使用状态和特定人群的个性化床垫应运而生。目前,有关床垫材料的研究主要集中在两方面,一是生态环保材料在床垫产品中的应用,二是不同材料组成的垫层特性对床垫舒适性的影响。本文比较分析了弹簧床垫的铺垫层和弹簧层材料的不同特性,指出不同材料是如何影响弹簧床垫的舒适性的,并给出了科学的建议用于指导企业的实际产品研发和生产。 相似文献
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BS EN 1957-2012《床与床垫功能特性确定和评价标准的试验方法》标准替代EN 1957:2000,于2012年8月8日由欧盟发布实施。该标准规定了床垫及各种类型的软包床耐久性和硬度测定的试验方法,包括与个人主观感受相关的硬度等级评定。根据本标准,床和床垫制造商可以为消费者提供床和床垫的硬度测试设备,让消费者切身体验产品的软硬程度,选择自我感觉软硬度最为舒适的产品。 相似文献
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采用质构分析、保温实验和感官评价分析方法,研究了不同冻力和添加量的明胶对明胶软糖质构特性、抗变形率和感官品质的影响.结果表明:提高冻力和增大添加量,都会使明胶软糖的硬度和抗变形率明显增大,弹性指数略有增加,组织状态从偏软到偏硬,咀嚼性变好.选用冻力为220g和添加量为6.00%的明胶时,生产明胶软糖硬度适中、弹性较好、热稳定性好和具有较好的感官品质.综合考虑,生产高品质明胶软糖选用冻力为220g,添加量为6.00%的明胶较为合适. 相似文献
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床垫用经编间隔织物的压缩性能 总被引:4,自引:0,他引:4
从床垫结构出发,提出了符合人体工学原理的高品质床垫材料在承受人体重量情况下的要求,通过对经编间隔织物在两种形状压头压力下的变形分析,指出间隔丝的弯曲是决定间隔织物受压变形的主要因素。 相似文献
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设计制备了以双胖和绗缝结构为基础的4种阻燃针织床垫布,其表层大部分是涤/棉纱线或粘胶纱线,底层为芳砜纶、芳砜纶/阻燃粘胶以及芳纶/阻燃粘胶纱线。采用水平燃烧法对样布进行了燃烧试验,比较了蔓延时间和蔓延距离。结果表明,底层含芳砜纶纱线的样布阻燃性最优,阻燃面朝下放置的阻燃性优于阻燃面朝上放置,织物密度对于阻燃性影响不大。 相似文献
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Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates 总被引:2,自引:0,他引:2
A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel. 相似文献
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Agnieszka Kita Grayna Lisiska Magorzata Powolny 《Journal of the science of food and agriculture》2005,85(7):1113-1118
The purpose of the present investigation was to study the influence of the degree of degradation of different kinds of oils used as a frying medium on fat uptake and texture of frozen pre‐fried French fries. As has been found, the degradation degree of the frying medium depends on the kind of oil and processing time. Liquid hydrogenated rapeseed oil exhibited the best thermo‐oxidative stability among the oils under investigation. The kind of oil influenced fat uptake and the texture of French fries. The lowest fat uptake was observed with French fries fried in solid oil. Some correlations between fat uptake and changes in fatty acid content were found in the frying medium during frying. Fat absorption increased with increasing unsaturated fatty acids and decreasing saturated fatty acid content. The texture of French fries fried in hydrogenated oils was harder than that exhibited by French fries fried in liquid rapeseed oil. The hardness of French fries fried in liquid oils decreased during frying while the hardness of French fries fried in solid oil increased. Some correlations between the texture of French fries and iodine value and fatty acids content of frying media were found. The hardness of French fries increased with increasing content of saturated fatty acids and decreasing unsaturated fatty acids and trans isomer fatty acid content. Copyright © 2005 Society of Chemical Industry 相似文献