高压上浆工艺探讨

该文通过试验论述了两高一低上浆工艺对浆纱质量的影响，以及节约能源所带来的经济效益，提出高压上浆应是国内厂家技术发展的趋势。     

高压上浆工艺探讨

本文论述高压上浆的作用，分析影响高压上浆的因素，揭示不同品种和不同的上浆工艺会有不同的压出加重率曲线，探讨高压上浆的工艺设计方法和工艺路线，指出浆液浓度和粘度的适当掌握是用好高压上浆的条件。     

高压上浆工艺的探讨

阐述了浆纱工艺与上浆质量之间的关系.通过对压浆力、浆液浓度、浆液粘度等工艺参数以及浆膜完整率等质量指标的分析研究，得出高压上浆能有效地提高浆纱质量.     

高压上浆工艺设计浅析

通过在细号高密品种上运用高压高浓低粘上浆工艺，对高压上浆与中压上浆进行了分析对比，证明高压上浆存在明显的优越性，给出了浆液 度，粘度以及压浆力的具体量化指标，并对浆料配方的设计以及浆料的适用低粘度范围提出了建议，指出应适当采用聚丙烯酸类浆料，增加油脂含量，并适当增加浆纱回潮率。     

高压上浆技术的发展

本文综述了高压上浆的进展,对高压上浆时浆料的选择、压浆力的大小、压浆辊的设计、烘燥方式、浆纱质量等进行了分析比较。     

"高压、高浓、低粘"上浆工艺的研究

本文研究了高压、高浓、低粘上浆新工艺，通过对不同产品进行的高压上浆实践，分析探讨了影响高压上浆浆纱质量的工艺因素，对生产具有一定的指导意义。     

高压高浓低粘上浆工艺探讨

通过在细号高密品种上应用高压高浓度低粘上浆工艺,提高了浆纱机的烘燥效率及运转速度,并增强了浆液的浸透,证明运用相当压浆力通达到高压上浆效果,并且使用高浓度粘浆料HD－900提高了浆纱的可织性。指出采用高压上浆工艺必须结合设备状态,上浆辊、压浆辊轴承的磨损,上浆辊承受力等因素,才能达到更好的上浆效果。     

高压上浆浆纱质量的研究

本文以不同的产品进行上浆实践,通过选择高浓度、低粘度和高流动性的浆料组合,确定合理的浆液含固率、粘度、压浆力、压浆辊硬度和压出口潮率等参数,从而获得了较好的高压上浆效果,明显地提高了浆纱质量。     

发展高压上浆技术的研讨

本文概述国内外高压上浆技术的进展及其技术经济意义,提出应作为“九五”和21世纪初发展的一项战略任务。研讨高压上浆的技术条件:论证压浆力以0～40kN为宜、相应的压浆辊硬度以肖氏80~0为宜。要继续开发高浓低粘浆料,包括低粘度的变性淀粉,中聚合度的PVA以及高含固量、低粘度、低再粘性、低成本的聚丙烯系浆料。     

高压压浆辊线性加压对经纱上浆性能的影响

对浆纱机预压浆辊线性加压的使用效果进行分析,基于提高经纱上浆性能,对高压压浆辊通过二次切换加压方式朝着线性加压进行转变,并且分析浆纱机的监测和控制,使预压浆辊压浆效果得到提高,使浆液在纱线中得到合理浸透比例。研究发现,高压压浆辊线性加压能够使经纱上浆性能得到提高。     

压浆力及压浆辊硬度对上浆的影响

以津田驹HS20-Ⅱ／型以及祖克S432型浆纱机为主要对象,测试并分析了压浆力及压浆辊硬度对压出加重率、浆纱机速度、压榨宽度及浆纱质量的影响,并根据浆纱机蒸发量探讨了浆纱机的极限速度。结果表明,欲取得高压上浆的预期效果就必须多种因素综合考虑。     

浆纱柔软剂与淀粉的相互作用及其对浆纱性能的影响

淀粉与浆纱柔软剂中的脂肪、脂肪酸、脂肪酸酯、表面活性剂和无机盐等成分的相互作用,是淀粉浆料应用的基本问题之一.综述了国际上近年来有关淀粉与浆纱柔软剂相关的小分子相互作用科技成果,指出了浆纱柔软剂的某些组分可能对淀粉浆料产生不利影响.     

Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing

Compression heating characteristics of different pressure transmitting fluids [three different concentrations (75:25, 50:50, 25:75) of water–glycol mix and sodium benzoate (2%) solutions] and their influence on inactivation of spores of Bacillus subtilis in phosphate buffer (0.067 M, pH 7.0) during high pressure processing (HPP) were studied. Experiments were conducted using a pilot scale food processor. Pressure transmitting fluids containing highest percentage of glycol (25:75 water–glycol mix) showed highest temperature increase while 2% sodium benzoate solution showed least temperature increase during high pressure processing. The target pressure, holding time, compressibility, initial temperature, and the rate of heat loss to the surroundings primarily influenced the apparent temperature increase of pressure transmitting fluid in a vessel during HPP. The temperature change was further influenced by the fluid properties such as viscosity, specific heat and thermal conductivity. Use of sodium benzoate solution as pressure-transmitting fluid resulted in highest inactivation of B. subtilis spores. Change in pressure transmitting fluid temperature as a result of compression heating and subsequent heat transfer should be considered in inactivation of bacterial spores by HPP.     

超高压处理对抗性淀粉消化性的影响研究

应用扫描电子显微镜(SEM)、红外光谱(FTIR)、热重分析(TGA)、小角X射线衍射(SAXS)等手段,研究超高压对高直链玉米淀粉结构和消化性质的影响。结果表明,超高压对淀粉颗粒表面形态的影响随着压力的增加越来越明显。并且随着压力的升高热稳定性不断升高。经过200~600 MPa压力处理后的淀粉消化率随着压力的增加不断下降,800~1 000 MPa压力处理后的淀粉消化率不断增加,而淀粉内部半晶体或结构有序性是影响消化率的重要因素,有序性越高消化率越低。     

多次超高压处理对玉米淀粉的影响

目的与方法：5％（W/V）的玉米淀粉悬浮液经过450MPa压力保压5min处理后，再在相同条件下对样品进行反复加压处理3次，淀粉样品经过抽滤、水洗、乙醇洗涤和干燥，得到多次高压改性淀粉，应用扫描电子显微镜（SEM）和X-射线衍射技术对每次处理的样品进行分析测试；结果：450MPa压力下多次高压处理对淀粉的颗粒结构影响较小，但是一次高压处理后淀粉的结晶结构就受到较大的影响，而再次进行高压处理时，压力次数对玉米淀粉的结晶结构影响较小。     

The influence of high pressure on bio-system reaction kinetics and the preservation of vitamin C

Producing of safer products by applying high pressure on biosystem, is a novel non-thermal technology with significant results in maintaining the natural characteristics of the food items. Modeling of the microorganism kinetics inactivation by the high pressure was determined and certificated by an experimental approach. It is established that the basic laws of the joint influence of the factors of high pressure, temperature and process time on microorganisms and vitamin C are reproduced in the framework of the linear kinetics. By choosing the values of the process parameters (pressure, temperature, duration of the process), the averaged thermodynamic characteristics of micro flora can be changed, as well as the value of the activation barrier of the biochemical reaction. Based on these results, working 40 min at the pressure 400 MPa, and temperature 300 K, the microorganism activity is minimum, and the vitamin C contain is preserved about 90 percent.     

浆料配比对Outlast混纺纱浆纱质量影响的评价

为了提高Outlast纤维混纺纱的浆纱性能,采用旋转组合设计方法制定实验方案,按CP -L、PR - Su和PVA的配方分别对纱线进行上浆实验,并对浆纱的耐磨性、毛羽指数、断裂强度和断裂伸长率等进行了测试.利用灰色聚类方法对测试结果进行综合评价.评价结果表明:1号配方浆纱综合性能较好,尤其耐磨性和毛羽贴服度较好.     

高浓低黏高稳定性阳离子表面施胶淀粉的研制

以木薯淀粉为原料,采用低黏度化与阳离子化同时进行,然后用复合氧化相结合的方法研制高浓低黏高稳定性阳离子表面施胶淀粉.探讨了活化降黏剂用量、氧化剂A用量、氧化剂B用量、醚化降黏反应温度、醚化降黏反应时间等对阳离子表面施胶淀粉黏度及电位的影响.结果显示:在水介质中,阳离子醚化剂用量2.5%,活化降黏剂用量0.8%,醚化反应温度48℃,醚化反应时间5h,氧化剂A用量0.6%-0.8%,一次氧化反应温度42℃,一次氧化反应时间2h,氧化剂B用量1.0%～1.5%,二次氧化反应温度36℃,二次氧化反应时间2h,得到的阳离子淀粉糊液黏度低、稳定性高,能满足高浓度表面施胶的需要.     

Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressure

The effects of initial concentration [10⁴–10⁹ colony forming units (CFU) mL⁻¹] on the inactivation of vegetative cell suspensions ( Escherichia coli ) and spore suspensions ( Bacillus subtilis ) by hydrostatic pressure treatment were investigated. The inactivation rates of E. coli and B. subtilis decreased as the initial concentration of cell and spore suspensions increased. In the practical application of hydrostatic pressure treatment, it was considered that the initial concentration of the bacteria suspensions should be as low as possible.