共查询到19条相似文献,搜索用时 156 毫秒
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分析了羊绒围巾功能性整理(抗静电整理、机可洗整理、三防整理等)的原理,并对助剂和工艺路线选择、整理工艺、检测数据及结论进行了分析说明。抗静电整理的方法是加入导电纤维或抗静电助剂;机可洗的整理方法是通过防缩助剂整理,消除羊绒的定向摩擦效应,达到防毡化收缩的效果;三防整理的方法是加入三防助剂进行整理,在织物表面产生聚合物薄膜,使织物临界表面张力变小,不易被油所润湿,并兼有拒水性。 相似文献
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对纺织品进行功能性后整理提升及拓展其功能已成为越来越普遍的加工方法,采用化学助剂整理法便是主要途径之一。“轧烘焙”连续化工艺设备可满足如柔软整理、树脂整理、免烫防皱整理、拒水,拒污,拒油整理、易去污整理、阻燃整理、防静电整理、防紫外线整理、防腐防霉整理等化学助剂法整理工艺要求。网带式松式烘燥机亦可作为上述整理方法的“烘焙”工艺设备,并可获得理想的防缩及柔软整理效果。 相似文献
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间位芳纶非织造布的拒水拒油整理初探 总被引:1,自引:0,他引:1
采用UNIDYNE TG-410C含氟化合物整理剂对间位芳纶非织造布进行拒水拒油整理,通过单因素实验分析整理剂浓度、焙烘温度及焙烘时间对整理效果的影响,并进一步通过正交试验方法得出最优工艺参数。试验结果表明,经整理后原本没有拒水拒油效果的间位芳纶非织造布拒水可达到6级,拒油可达5级。 相似文献
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1999年9月13日由重庆造纸工业研究设计院承担的部级军工重点科研项目“J10用‘三防’绝缘纸板”在渝通过部级鉴定。该产品以100%硫酸盐针叶木浆为原料,通过添加特种助剂,进行湿法抄造一次成形,具有独特的防霉菌、防湿热、防盐雾性能。它的研制成功填补了国内空白、属国内先进。这种纸板可直接用作军用飞机仪表垫圈,由于其“三防”特性还可用作仪表、电机、变压器等机电产品的衬垫绝缘材料,所以无论在军用还是民用方面都有广阔的应用前景。J10用‘三防’绝缘纸板在渝通过部级鉴定@唐春 相似文献
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纳米三防羽绒服面料的研制 总被引:12,自引:1,他引:12
论述织物的三防机理以及三防整理剂的选择,利用正交实验设计实验方案对涤纶羽绒服面料进行了二三防整理。得到了提高羽绒服涤纶面料的拒水、拒油、防污的三防整理优化工艺条件。 相似文献
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为了系统研究汽车座椅面料的防水性,采用提花织机织制汽车座椅常用涤纶平纹织物。使用不同质量分数的三防助剂TG-5574(防水、防油、防污)处理面料,研究助剂质量分数,热老化、光老化、气候老化时间,马丁代尔磨损对面料防水性的影响,并采用水接触角、动态喷淋评分对面料防水性进行表征。结果表明:当助剂质量分数为3%时,面料的防水性能基本达到最佳;经三防助剂处理的面料防水性基本不受热老化时长的影响;光老化、气候老化会使低质量分数助剂处理面料的防水性能略有降低,对经质量分数大于3%助剂处理的面料防水性基本无影响;马丁代尔磨损导致纱线"毛化",会降低面料的防水性,但这种影响随着助剂质量分数降低而减小,摩擦15 000次时面料的防水性降幅达最大值。 相似文献
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The effects of transglutaminase (TGase) treatment of skim milk concentrates on physicochemical, powder flow, thermal, microstructural characteristics and protein profiles of skim milk powders (SMP) were investigated. Spray-dried SMP samples produced from milk concentrates were TGase-treated at enzyme concentrations of 0 (control), 0.020% (TG-20), 0.030% (TG-30) and 0.035% (TG-35). Lower particle size values were observed in TGase-treated samples. TGase treatment slightly decreased zeta potential and increased the a* value (redness) of SMPs. Up to a concentration of 0.030%, TGase treatment decreased caking characteristics and increased glass transition temperatures of samples. The TGase treatment above 0.035% significantly decreased cohesion index and compaction coefficient at different speeds. TG-35 showed free flowing flow behaviour depending on the cohesion index, whereas control, TG-20, and TG-30 showed easy flowing behaviour. SDS-PAGE analysis revealed that high molecular mass bands indicated cross-linking in TGase-treated milk powders. 相似文献
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The effects of different proofing times in the microwave oven on the quality of microwave baked breads were investigated.
The proofing height of the dough, specific volume and the firmness of the breads were found to be dependent on proofing time.
When emulsifiers were added, the optimum proofing condition in the microwave oven was found to be 6 minutes at 10% power.
The effects of different emulsifiers on the properties of the dough and, the volume and the firmness of the microwave-baked
breads were compared. DATEM, Lecimulthin M-45 and Purawave were the three emulsifiers used. Purawave was found to be the most
effective emulsifier on bread quality.
Received: 5 July 2000 / Revised version: 6 September 2000 相似文献
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采用响应面分析法(RSM)对可食性鸡蛋清蛋白膜的酶法改性工艺进行优化。以谷氨酰胺转移酶(TG-B)浓度、p H、注模前酶作用时间及干燥温度为单因素,对膜的机械性能(拉伸强度、断裂伸长率)和阻隔性能(水蒸气透过系数、透油系数)进行测定,得出各指标的二次回归模型。结果表明,TG-B酶浓度0.13%、p H8.34、注模前酶作用时间45 min、干燥温度20℃时膜的各项性能最佳。该工艺参数下膜各性能指标分别为:拉伸强度(5.225±0.108)MPa、断裂伸长率70.492%±3.172%、水蒸气透过系数(3.405±0.067)g·mm/(m2·d·k Pa)、透油系数(0.812±0.007)g·mm/(m2·d)。 相似文献
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Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality 总被引:1,自引:0,他引:1
Emulsifiers are widely used in bakeries as dough strengtheners and crumb softeners, but there is a great diversity of compounds with emulsifier action. The objective of this study was to analyze the influence of emulsifiers with different functionalities on the rheological characteristics of wheat dough, as well as their effect in the final bread parameters, including behavior during aging. All the emulsifiers tested increased dough stability, although the extent of this effect was concentration-dependent. The presence of emulsifier retarded dough proofing; in consequence, longer proofing times would be required when emulsifiers are used. In fact, the positive effects of emulsifiers on bread volume were only observed with long proofing times, and that also became evident when crumb hardness was analyzed. Sodium stearoyl lactylate, sucrose ester, lecithin and enriched lecithin were the emulsifiers with the greatst crumb softening effects at extended proofing times. However, when the objective is a hardening delay during storage, the emulsifiers of choice are monoglyceride and lecithin enriched in lysophospholipids. This study reveals the importance of the proofing period to the functionality of the emulsifiers when used for breadmaking performance. 相似文献
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目的 研究不同醒面次数对烩面面团中湿面筋含量、水分状态和面筋网络微观结构变化及品质特性的影响。方法 利用差示扫描量热仪和激光共聚焦显微镜,结合烩面面团湿面筋含量和面筋指数试验指标,同时以烩面拉伸特性、延伸率、蒸煮特性、质构特性及感官评价为指标综合分析。结果 一定的醒面次数能改善烩面面团和烩面品质,当面团中蛋白质、淀粉和水分已形成平衡的连续相和稳定面筋网络结构,再增加醒面次数不能显著改善面团和烩面品质。结论 醒面3次和4次烩面面团和烩面品质各项指标最好,为实际生产提供了理论依据。 相似文献
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In this study, different proofing basket materials were investigated regarding their adhesion to dough, their starting point
of stickiness, and their microbiological contamination. First, the materials were checked for their adhesive forces according
to a stickiness determination method developed by Chen and Hoseney. Then the change of the adhesive forces of proofing basket
materials and dough with time was investigated. The effect of relative air humidity and proofing temperature on the starting
point of stickiness was examined. It was found that with increasing temperature the time for the dough starting point of stickiness
decreases. Also, the demand for a low bioburden of a proofing basket was measured with a proofing cycle. For simulation of
industrial requirements of materials this proofing cycle was repeated up to seven times. Adhesive film test and counting of
colony-forming units were used to characterize the materials. 相似文献