纺织品的生化染整技术

生化染整技术整合了生物酶和化学品的研究成果,适用于棉及其混纺织物的加工,可以缩短加工时间,节能降耗,减少污染,降低加工成本.文中介绍了生物酶的性能及其在染整加工中的应用,包括全棉梭织物的生化染整工艺、棉/氨抛光染色针织物的生化染整工艺、棉混纺织物的练染一浴生化染整工艺、全棉深色织物的生化染整工艺,以及苎麻脱胶的生化处理技术,并与相应的传统加工工艺进行了比较.     

解决苎麻织物染色漏白问题的工艺探讨

通过对染色苎麻织物漏白问题的成因分析及染整工艺对比试验,提出了解决苎麻织物染色漏白问题的染整加工方法,较好地解决了苎麻织物染色漏白问题。     

苎麻织物刺痒感的产生及其改善途径

针对苎麻织物服用刺痒感的问题，经过调研和各种实验，探索了苎麻织物刺痒感在成纤、纺织、染整加工中的成因及其改善的方法。     

苎麻超细支薄型织物染整工艺

在分析苎麻超细支薄型织物染整加工特点的基础上,总结了其具体染整工艺条件,提出了生产中的关键环节。     

稀土在苎麻织物还原,硫化染料染色中的应用研究

通过理论分析与实验测试研究了稀土在苎麻织物还原，硫化染料，染色中的应用。并指出在苎麻织物还原印地素硫化染料染色过程中，稀土的加入对改善和提高苎麻织物得色鲜艳度是可行的，但对稀土类型及其用量，要根据设计要求进行选择。     

苎,亚麻织物染整工艺路线

简述了苎麻纤维，亚麻纤维具有优良吸湿，透气，抑菌良好的服用性能。通过对苎麻织物在多种参数下染整的试验，进行了最佳参数的选择，提出了苎麻，亚麻织物印染后整理加工的工艺技术路线和设备造型的依据。     

稀土在苎麻及其混纺织物树脂整理中的应用研究

本文论述了稀土在苎麻及其混纺织物树脂整理中的应用及作用机理。在大量试验的基础上得出了适用于大生产的最佳工艺,对稀土工艺的有关影响因素,进行了较充分的讨论。     

等离子体及其在纺织染整工业中的应用

等离子体技术作为一种环境友好型的工艺,在纺织染整工业中的应用正越来越受到人们的重视,文章概述了等离子体技术在棉,苎麻,羊毛和合成纤维织物染整生产中的应用状况。     

超声波在染整加工中的应用

本文主要介绍了超声波在应用理论基础并对其在织物染整加工应用中的可行性进行了分析。并浅论了超声波在织物染整加工中所取得的研究成果和应用前景。     

生物酶在染整工业中的应用现状和发展前景

从生物酶的结构性能、生物酶的作用机理和生物酶的纤维加工流程入手，讨论了酶在纤维素类织物及蛋白质纤维织物中的应用、生物酶技术在织物前处理中及织物后整理中的应用，同时对生物酶在染整工业中的应用前景作了展望。     

枇杷叶提取物抑菌作用研究

该研究采用滤纸片法探讨了枇杷叶水提取物、乙醇提取物、正己烷提取物对三种食品中常见污染菌(大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌)的抑菌性。同时还采用梯度稀释法测定各提取物对这三种菌的最小抑菌浓度。结果表明:三种提取物对三种试验菌均有抑制作用。乙醇提取物的抑菌效果最好,其次是水提取物,最后是正己烷提取物。乙醇提取物的浓度在0.1g/mL时的抑菌圈直径分别为:大肠杆菌11.8mm,金黄色葡萄球菌13mm,枯草芽孢杆菌11mm。乙醇提取物的最低抑菌浓度分别为:大肠杆菌0.1mg/mL,金黄色葡萄球菌0.01mg/mL,枯草芽孢杆菌10mg/mL。     

出口节流调速系统的动态特性仿真

出口节流调速系统是液压节流调速系统的一部分,通常是采用传递函数法建立系统数学模型对其进行动态特性分析,这种方法不但复杂,而且效果不佳。文中提出的采用功率键合图法建立系统数学模型,利用MATLAB软件进行快速而准确的数字仿真,并分析系统参数对其性能的影响,对研究系统的性能和设计改进具有积极的意义。     

臭氧果蔬保鲜技术的研究

新型保鲜技术的应用是当前果蔬保鲜技术研究的关键问题,本文综述了臭氧的物化性质、毒性和臭氧杀菌剂的优点,以及臭氧在果蔬保鲜中的三大应用效果,同时介绍了臭氧在食品工业中的其他应用。     

花生牦牛肉酱配方技术的研究

研究主要目的是探讨酱体、花生添加量、牦牛肉添加量和用油量对花生牦牛肉酱感官、质构和化学指标的影响,并筛选出色香味俱佳的花生牦牛肉酱配方。研究共进行了三个试验,分别探讨了酱体和花生添加量、花生和牦牛肉添加量及植物油添加量对花生牦牛肉酱感官、质构和化学成分的影响。研究结果发现:酱体用量为35%,花生添加量为25%时,牦牛肉酱感官最好,硬度、稠度、内部的粘着性最大;花生添加量为25%,牦牛肉添加量为5%时,花生牦牛肉酱感官指标得分最高;菜籽油用量为31%时,酱体流动性和口感较好。试验花生牦牛肉酱的最佳配方为酱体用量35%、花生25%、牦牛肉5%、辅料4%、菜油31%。酱体成分、花生、牦牛肉和植物油使用量均影响花生牦牛肉酱感官、质构和化学成分。     

Anticipating market effects of new uses for whey and evaluating returns to research and development

As U.S. dairy farms continue to become more productive, increasing demand is a key to improved economic prospects for the dairy industry. One way to expand demand for dairy products is to find new, economically viable uses for milk. Ex ante economic analysis of new uses for agricultural products anticipates the potential market effects of innovations, and provides a basis for evaluating investment in research and development and setting research priorities. This study evaluated potential economic effects of new applications of films and coatings made from whey protein. An economic simulation model was used to predict the likely effects of the innovations on dairy markets. Cost comparisons with existing technologies and interviews with industry officials were the basis for evaluating potential for commercial adoption of the innovations. The economic simulation model traces the projected increased demand for whey through the markets for dairy products and milk. The associated increased demand for milk could result in benefits to U.S. milk producers of $123.0 million in present value terms, compared to a research cost of $ 4.9 million, with the dairy industry, consumers, and taxpayers all contributing. Interpreting the cost of the research program as an investment on behalf of milk producers, the benefits to producers from development of new whey uses represent an annual rate of return between 28 and 33%. These results are useful for evaluating further investment in the whey research program. The methods illustrated here are applicable to the evaluation of a wide range of research and promotion efforts.     

魔芋葡甘露聚糖羧甲基化改性条件的优化

研究了反应条件对羧甲基化改性魔芋葡甘露聚糖的影响。结果表明,以不同理化特性为主要指标时,魔芋葡甘露聚糖羧甲基化改性的优化条件不同。而且,NaOH浓度对改性产物的取代度、粘度及浊度的影响最大,乙醇体积分数对改性产物的气味和颜色的影响最大。     

Mathematical Evaluation of Process Schedules for Aseptic Processing of Low-Acid Foods Containing Discrete Particulates

A quantitative methodology was developed for evaluating thermal process schedules for low-acid foods containing particulates of any shape. The methodology uses finite element analysis to determine temperature distributions within particulate foods subjected to timevarying boundary conditions. Simulations were conducted to study the effects of particle size, residence time distributions within heat exchanger and holding tube, and convective heat transfer coefficients. Results indicate that all these factors have significant effects on the thermal process schedule required to achieve commercial sterility. For large particles, simulations indicate that little credit can be given for lethality within the heating section.     

The impact of product category knowledge on consumer use of extrinsic cues – A study involving agrifood products

In this paper, we analyse the importance of consumer knowledge and its moderating effect on the use of extrinsic cues to make product choices within the white asparagus category. Our experimental design uses 18 screens showing options made from different combinations of brand, origin and price cues. The design uses three knowledge measures: experience in the product category, subjective knowledge and objective knowledge. The results are analysed by means of a multinomial logit model, enabling us to assess the importance of the various cues and interactions between these and knowledge. The results show that knowledge has different effects on the perceived importance of brand and origin. Among other effects, we show that less experienced consumers tend to rely more on origin labels, while the more experienced focus predominantly on brands.     

强酸性阳离子树脂对高浓度蔗糖溶液的水解催化研究

使用强酸阳离子交换树脂(H )在搅拌反应器中催化蔗糖溶液水解,分析了糖液浓度变化对蔗糖水解级数偏离一级反应和综合水解反应常数的影响.     

脱水蓖麻油的研究

研究了脱水蓖麻油的制取中,催化剂 Ｃｕ Ｓ Ｏ４, Ｈ３ Ｐ Ｏ４ , Ｎａ Ｈ Ｓ Ｏ４ 的催化效果及助剂 Ｎａ Ｈ Ｓ Ｏ３ 对防止副产物发生,提高产品质量的作用,并通过条件优化得到了以 Ｎａ Ｈ Ｓ Ｏ４ 为催化剂的最佳工艺条件,产品最终指标符合美国 Ａ Ｓ Ｔ Ｍ 标准。