亚麻粘胶织物染整前处理工艺的改进

亚麻粘胶织物的前处理一般采用强碱煮练工艺,易损伤纤维,尤其是粘胶纤维的损伤严重,并造成染色不匀。论述了采用复合生物酶及低碱精练工艺,可减少粘胶和亚麻纤维的损伤,且染色后布面更加均匀丰满。     

粘胶/亚麻混纺织物前处理工艺

针对粘胶／亚麻混纺织物中两种纤维不同的性能，探讨了其前处理，包括烧毛、退煮、氯漂、氧漂各工序的具体工艺及其注意事项。     

多组分赛络混纺纱的生产

探讨多组分赛络混纺纱的生产工艺和技术措施。介绍了莱赛尔、粘胶、亚麻和有色涤纶的性能特点及物理指标;莱赛尔纤维单独制成生条;其余4种纤维混和后制成混和生条;采用三道混并工艺,保证几种纤维的混纺比例;采用赛络纺技术,保证成纱表面光滑,毛羽少,条干均匀,最终顺利生产出了莱赛尔/粘胶/亚麻/蓝色涤纶/红色涤纶40/30/20/7/3 14.5tex赛络混纺纱。认为:针对各组分纤维特性配置工艺,可以保证混纺纱的顺利生产和成纱质量。     

亚麻/粘胶混纺织物的无甲醛抗皱整理

研究了用柠檬酸作为亚麻／粘胶混纺织物无甲醛整理剂的抗皱整理工艺，经正交试验及分析得到亚麻／粘胶混纺织物抗皱整理的最佳工艺条件为：柠檬酸60g／L，混合催化剂5％（对织物重），三乙醇胺5％（对织物重），焙烘温度160℃，焙烘时间90s。试验表明，经柠檬酸整理后亚麻／粘胶混纺织物的抗皱性能得到较大的改善，可代替传统的DMDHEU整理剂，使织物上无甲醛存在。     

粘胶纤维/漂白亚麻85/15 11.8 tex赛络紧密纺纱的开发

文章从粘胶纤维及漂白亚麻纤维的特点和适纺性分析了粘胶/漂白亚麻混纺纱生产中面临的问题,进而改进了工艺参数,优化了工艺流程,最终成功生产出粘胶纤维/漂白亚麻85/15 11.8 tex赛络紧密纺纱,得到了广大用户的普遍好评,并为相关企业提供一定参考。     

亚麻与其它纤维性能对比测试及分析

文章在相同条件下对比测试了亚麻、棉、真丝、羊毛、锦纶、涤纶、腈纶、粘胶等纤维的性能,针对亚麻纤维几项突出的性能（抗菌、吸湿透湿、抗紫外、抗静电等）,根据亚麻纤维的结构特征进行了分析探讨。     

Steri粘胶纤维和莫代尔(Modal)粘胶纤维

前言纺织纤维分为天然纤维和人造纤维。在这两大类纤维中,最重要的纤维是棉花、羊毛和亚麻。人造纤维又可进一步分为再生纤维、合成纤维和无机纤维。作为纺织原料的最重要的再生纤维是用粘胶法生产的粘胶和莫代尔再生纤维素纤维,而最重要的合成纤维是聚酯纤维、聚丙烯腈纤维和聚酰胺纤维。这一分类法示于表1。     

纤维素纤维织物在米曲霉作用下的生物降解

采用光学显微镜、X射线衍射、红外光谱分析纯棉、亚麻、粘胶织物在米曲霉作用下降解前后的外观形态和微观结构的变化.结果表明:在米曲霉的生物降解作用下,粘胶织物的降解率高于棉和亚麻织物;随着霉菌降解时间的增加,织物中纤维、纱线发生断裂,织物出现破洞,发生破损;在降解过程中,棉、亚麻、粘胶纤维均在2θ=26.5°附近形成1个新的衍射峰,结晶度产生一定的波动,内部晶体结构发生了改变;红外光谱分析表明,降解后并经水洗的棉、亚麻、粘胶试样中没有新的物质生成,纤维的内部结构受到了一定的破坏.     

转杯纺纱机纺制亚麻粘胶纱的生产实践

叙述了转杯纺纺制亚麻粘胶混纺纱时亚麻的预处理、清棉梳棉的工艺措施、转机纺工艺和对纱线色差的控制问题.     

棉型亚麻纤维混纺工艺

最近 ,比利时Ｐｒｏｃｏｔｅｘ公司品质和产品开发经理ＵｍｂｅｒｔｏＭｉｃｈｅｌｅｔｔｉ先生来华技术指导 ,现根据接待记录整理成文 ,以飨读者。( 1 )混纺成分和纺纱细度棉型亚麻纤维可与棉纤维、粘胶短纤和涤纶短纤混纺。混纺比例有 :55%亚麻 ,45%棉 ;55%亚麻 ,45%粘胶 ;2 0 %粘胶 ,30 %涤纶和 50 %亚麻以及 2 0 %粘胶 ,2 0 %涤纶和 60 %亚麻 ,混纺纱特有 58.3ｔｅｘ ,2 9ｔｅｘ ,最细可达 2 0ｔｅｘ。最后采用棉和麻混纺 2 9ｔｅｘ纱 ,供机织用。关于混纺纱中亚麻含量的鉴定 ,客户一般以纱的色泽来区别 ,色泽深则含量高。必要时 ,可采…     

虾、蟹壳利用的研究进展

虾、蟹壳是虾、蟹加工过程中产生的主要废弃物,含有较大量的蛋白质、灰分和甲壳素,以及少量的脂肪、游离氨基酸和虾青素等。近年来,随着我国养殖、捕捞技术的进步以及伏季休渔制度的实施,虾、蟹产量逐年上升。因此,有效利用虾、蟹壳副产物,开发基于虾、蟹壳废弃物的利用途径和产品类型,以提高产品附加值,减少环境污染,对于虾、蟹产业的健康发展具有重要意义。目前,采用酸碱法制备甲壳素是虾、蟹壳利用的主要方法,该方法易于操作,但能耗高且污染严重,近年来研究人员对传统的酸碱法制备甲壳素的工艺进行了优化,并积极探索酶法和发酵法等新型提取工艺。此外,虾、蟹壳中其他可利用成分(蛋白质、脂肪、钙质和虾青素)的提取和利用也获得了许多研究成果。本文主要综述了虾、蟹壳的组成成分,虾、蟹壳整体利用途径以及虾、蟹壳中甲壳素、蛋白质、脂肪、钙质、虾青素等成分的提取和利用途径的研究进展,以期为虾、蟹壳的高效、低成本、无污染和高附加值利用提供借鉴。     

Food oral processing—A review

Food oral processing is an essential procedure not only for the consumption and digestion of foods but also for the appreciation and pleasure of food texture and food flavour. The consumption of a food inside mouth involves various oral operations, including first bite, chewing and mastication, transportation, bolus formation, swallowing, etc. Exact mechanisms and governing principles of these oral operations are still not fully understood, despite of continuous efforts made by scientists from food, psychology, physiology, dental and clinical studies, and other disciplines. This article reviews recent progresses and literature findings about food processing and transformation in mouth, with particular attention on the physiology and rheology aspects of oral operations. The physiological behaviour of human's oral device is discussed in terms of biting capability, tongue movement, saliva production and incorporation, and swallowing. The complexity of oral processing is analysed in relation to the rheology and mechanical properties of foods. The swallowing and oral clearing process is also examined for its criteria, triggering mechanism, bolus deformation, and the rheology of swallowing.     

Evaluation of mycotoxin-contaminated cereals for their use in animal feeds in Hungary

In the period between December 5, 1991 and September 17, 1998, 760 maize, 367 wheat, 119 soybean, 222 barley, 85 bran, 32 triticale, 60 oat, 14 rye and 22 sunflower samples were investigated for the presence and concentration of seven fusariotoxins (T-2 toxin, zearalenone, deoxynivalenol, nivalenol, diacetoxyscirpenol, HT-2 toxin, fusarenone-X) and OTA. The comparison of analytical data with those of the relevant literature revealed that although the incidence rate and/ or concentration of Fusarium mycotoxins and OTA in Hungarian-grown cereals is occasionally considerable, the position of the country is not worse than the average of countries. Our findings indicate that soybean tends to be good substrate for trichothecene-producing fungi and the rate of contamination is regarded as substantial. The commodities were assorted into one of three quality categories. The proportion of objectionable samples was only 3.0, 2.2, 2.3 and 1.7% in maize, wheat, barley and soybean samples, respectively. However, this low rate of objection might still be a source of great economic loss. The proportion of objectionable samples was much higher in the case of bran, oat and triticale (7.1, 6.7, and 6.3%, respectively). The results of the present investigation indicate a need for regular screening for mycotoxins of importance and individual appraisal of each commodity from the point of their use in animal feeds.     

小球藻作为食品利用的国外报道研究进展

普通小球藻和蛋白核小球藻作为新食品资源,是国际上广泛研究、养殖、应用的2种小球藻属绿藻,富含蛋白质、维生素等营养物质,可提纯或转化出大量的生物活性化合物,在食品等产业具有广泛的应用潜力。该文基于近10年来普通小球藻和蛋白核小球藻在育种、养殖、收获、下游处理、食品研发方面的国外报道,就小球藻营养成分与功效、食品领域应用及存在问题、传统和新兴微藻细胞破碎技术、产业发展策略与趋势4个方面进行综述,重点介绍国内小球藻产业不破壁藻粉消化性差的现状及工业化细胞破碎技术的优缺点,基于微藻生物精炼的理念提出了小球藻产业发展的近、中、远期发展策略,以期为国内高校院所的研发及小球藻养殖加工企业的技术信息提供参考。     

叶幕类型对摩尔多瓦葡萄酒品质的影响

以棚架和篱架两种栽培方式的摩尔多瓦葡萄果实为试材,成熟后采收进行酿酒试验,测定水平叶幕和直立叶幕对葡萄酒品 质的影响。 结果表明,棚架葡萄酒与篱架葡萄酒可滴定酸含量无显著差异（P＞0.05）,但棚架葡萄酒的pH值比篱架葡萄酒高0.02,葡萄 酒色度提高44.12%,总酚、抗坏血酸含量分别提高18.65%、14.64%,抗氧化能力（铁还原能力和DPPH自由基清除能力）分别提高43.76%、 17.39%。同时,棚架葡萄酒香气物质种类比篱架葡萄酒多7种,酯类、醇类物质含量分别是篱架的3.06倍、1.36倍,其中,正己醇、辛酸乙 酯、苯乙醇含量是篱架葡萄酒的2.08倍、2.26倍、1.93倍,乙酸异丁酯、丙醇、乙酸异戊酯含量也分别高69.80%、41.87%、60.57%。 由此表 明,棚架水平叶幕可提高葡萄酒次生代谢物质含量,增加葡萄酒色调饱和度,增强葡萄酒稳定性,提升葡萄酒风味,改善葡萄酒品质。     

大豆油精炼过程中多环芳烃的迁移规律

明确大豆油精炼过程多环芳烃（polycyclic aromatic hydrocarbons,PAHs）风险成分的迁移规律,以便于食品中PAHs的风险防范和控制。通过对大豆油精炼生产中脱胶油、脱酸油、脱色油、脱臭油和对应加工助剂磷酸、烧碱、活性白土以及精炼副产物油脚、皂脚、废白土、脱臭馏出物样品中PAHs组分含量的检测,分析PAHs在大豆油精炼生产中的迁移规律。结果显示：大豆油精炼用加工助剂中均含有PAHs,磷酸、烧碱和活性白土中苯并[a]芘（benzo[a]pyrene,BaP）含量分别为0.95、1.84?μg/kg和0.71?μg/kg,欧盟限量控制的4?种PAHs（PAH4）（苯并[a]蒽、?、苯并[b]荧蒽和BaP）含量为2.81、16.81?μg/kg和8.85?μg/kg,美国优先控制的16?种PAHs（PAH16）含量为26.18、112.61?μg/kg和111.85?μg/kg;在大豆油水化脱胶、碱炼脱酸、蒸馏脱臭过程BaP的脱除率分别为7.57%、23.57%、91.65%,水化脱胶、碱炼脱酸、吸附脱色、蒸馏脱臭过程PAH4的脱除率分别为15.93%、10.41%、19.31%、50.91%,PAH16的脱除率分别为15.45%、11.59%、6.66%、52.99%;大豆油精炼副产物油脚、皂脚、废白土、脱臭馏出物中BaP含量分别为0.45、0.90、0.52、12.49?μg/kg,PAH4含量分别为10.14、7.39、9.69、300.50?μg/kg,PAH16含量分别为261.60、434.49、156.29、2?775.15?μg/kg。     

纸质文献保存和修复方法专利技术综述

通过对纸质文献保存和修复领域专利技术文献的收集、分析、标引和梳理,分析了该领域专利技术分布及专利申请情况,分别探析了脱酸、修补、加固、装裱4种技术的专利技术演进路线,最后对该领域专利技术进行了总结。     

Textural Modification of Processing Tomatoes

Knowledge of the textural properties of processing tomatoes is crucial to ensuing product acceptability; measurement, control, and optimization of these properties through judicious selection of varieties and control of unit operations results in products that the consumer prefers. It is important to first define the terms texture, rheology, consistency, and viscosity prior to discussing principles of their measurement. The textural properties of processing tomatoes may be measured using both sensory and objective tests, and the latter may be either destructive or nondestructive in nature. The unique anatomy of tomato fruit (peel, pericarp, columella, and locules) in part dictates the method of texture measurement. Numerous factors, including variety, maturity, genetic modification, cultural particles, and environmental conditions, processing conditions, and calcium addition affect the textural integrity of tomatoes. Textural properties of raw tomatoes and most processed tomato products are reviewed in this article.     

Effect of common and new gums on the quality,physical, and textural properties of bakery products: A review

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.     

Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties

Background and Aims:  Red wine is a very rich source of flavanols, consisting of catechins and oligomeric and polymeric proanthocyanidins (PAs). The aim of this study was to investigate the composition of the fraction of flavanols, which is extractable from the grape into the wine.
Methods and Results:  Using HPLC-DAD-MS analysis carried out before and after thioacidolysis of wine-like extracts obtained from skins and seeds, the flavanol composition of 20 samples derived from Cabernet Sauvignon, Carmenere, Marzemino, Merlot, Pinot Noir, Syrah and Teroldego was determined.
Conclusions:  It was confirmed that grape extracts are mainly rich in monomers and small oligomers (mean degree of polymerization <8). Grape seed extracts contained three monomers (catechin, epicatechin and epicatechin gallate) and procyanidin oligomers. Grape skin extracts contained four monomers (catechin, epicatechin, gallocatechin and epigallocatechin), procyanidins and prodelphinidins oligomers. Upper and extension units of PAs were constituted mainly of epicatechin units, with the co-presence of catechin and epicatechin gallate in the seed PAs, and of gallocatechin in the case of skin PAs. The terminal units of the grape PAs were a mixture of five compounds, the same found also as monomers. Catechin gallate, gallocatechin gallate and epigallocatechin gallate, which are found in other flavanol-rich, plant-derived foods and beverages, were not present in grape extracts.
Significance of the Study:  The grape variety determines both the amount and the structure of wine flavanols, leading to differences in the composition, which are likely to play an important role in the nutritional and sensorial properties of the wines.