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涂层微孔结构与胶印光泽 总被引:1,自引:0,他引:1
一种纸表面的光泽和油墨吸收性影响印刷光泽并对油墨膜层的平滑均匀性起作用。随着涂层微孔大小的某些变化,吸收性的差异比基底纸的光泽对印刷光泽的影响要大。一个系列的不连续的、均质的、单分散的碳酸钙颜料有很明确界限、不同微孔大小2状态的涂层。从实验室涂布纸看,随着粒子大小的降低,纸的光泽增加而胶印光泽下降。光不 原因是:印刷所体现的光不民油墨因化速率呈很密切的负相关性。印刷光泽和油墨固化速度与涂层微孔大小 相似文献
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纸或纸板涂布的主要作用是使其获得一个较好的外观和印刷适印性。因此。涂布改善了纸的平滑度、光泽度和不透明度,并使其具有较高的油墨吸收性。而这些性能都与涂层的结构有很大的关系。本文就影响涂层结构的一些因素做简要的论述。 相似文献
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①透光与色彩、光泽覆膜时常用的BOPP(聚丙烯)薄膜,是将以聚丙烯树脂为主的高聚物原料在工艺温度95~145℃、156~180℃的外部热能作用下,反复进行纵向拉伸(4.5~5.5倍)、横向拉伸(7.5~9倍)后制成的。高聚物原料在受热过程中,先后经历玻璃态一高弹态一粘流态的变化。热运动的能量不但能使分子链段运动,而且也能使整个分子链产生相对位移、不可逆形变的运动。 相似文献
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自从人类创立了文字,发明了造纸术,便进入了文明时代。色彩鲜明的信息符号,既是人们将感性认识转化成理性认识的升华,又可在已有知识经验的基础上进一步对客观世界再认识,运用已有的技术创造成新的成果。知识和实际的共同作用,既促进逻辑思维,更精研覃思,也促使人类抽象思维急速发展,产生新的飞跃。 相似文献
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对印品来讲,是给予光线的弱化,导致薄膜表面无力形成高亮区,使整个印品彩色画面稳定而深邃,朦胧且清晰。既似油画笔触浓烈,又如图画淡泊疏旷,层次丰富而不生硬,单色纯正丰厚饱满却不沉重(见图36)。 比透过亮光型薄膜少,比裸露印刷品也少的光线照射到油墨印层或纸表面时,较弱的光线首先改变着直线光线与印刷品亮度的关系。按刚才所述,通过亮光薄膜给予印品的光线恰似太阳光中午对大地的直射;裸露印品上接收到的光线犹如太阳上午对大 相似文献
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涂布颜料对涂布纸性质和涂层覆盖的影响 总被引:3,自引:1,他引:3
研究了不同颜料组成对涂布纸性质和涂层覆盖的影响.研究发现:与常规水洗高岭土相比,含剥片土涂层的印刷表面粗糙度值比较高;常规水洗高岭土中加入煅烧高岭土比例较小时,其印刷表面粗糙度值基本没有变化,但增加到一定比例时,印刷表面粗糙度值有显著的增加.另外,涂料中加入剥片土以及在常规水洗高岭土中加入适当比例的煅烧土,均有利于改善涂层覆盖. 相似文献
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印后加工与印刷品色彩、光泽 “汉字信息处理与印刷革命”被评为20世纪我国重大工程技术成就,标志着我国已胜利完成由铅排、铅印到照排胶印的第二次印刷技术革命,永镌史铭。这次覆盖整个印刷及相关行业的大规模技术改造,与从雕版印刷到发明活字印刷的我国第一次印刷革命相距近千年。“这一千多年来,有些传统产业在新技术的冲击下已经销声匿迹了,而印刷业总是能够迅速与各个时代的新技术融合,从对新技术的运用中获得新的发展空间”(摘自新闻 相似文献
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ABSTRACT: Whey protein coatings protect foods from change and deterioration and can extend product shelf life. However, because they are also made from food materials, whey protein coatings may also change over time if not properly formulated. Whey protein isolate (WPI)-sucrose high-gloss coatings, with and without crystallization inhibitors, were formed on chocolate-covered peanuts. The objective was to determine the effectiveness of crystallization inhibitors on preventing cracking of coatings and loss of coating gloss caused by sucrose crystallization during product storage. The 4 inhibitors tested were lactose, modified starch, polyvinylpyrrolidone, and raffinose. The WPI-coated chocolate-covered peanuts were stored for 119 d in 23%, 33%, and 44% relative humidity (RH) at 25°C. Gloss of the WPI coatings was measured periodically with a gloss-analysis system. It was found that raffinose is the most effective inhibitor of sucrose crystallization in whey protein-sucrose coatings. WPI coatings containing raffinose had significantly higher gloss values than all other coatings. For raffinose-containing samples stored in 23% and 33% RH environments, less than 3% of gloss was lost during storage. In 44% RH, the raffinose coating system had significantly less gloss fade than other WPI-sucrose coatings. This information can be used to improve the effectiveness of water-based high-gloss edible coatings. 相似文献
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以3150 mm长网造纸机为研究平台,经过多年的观察和实践,认识到胶印书刊纸印刷起折的主要原因是纸张结构和水分不均匀引起的.但是这个不均匀又不是太大,否则在造纸机上就会起折.为了解决印刷起折的问题,需要对造纸机干燥部进行改造、加强设备维护和工艺操作控制,实践证明,这些方法对消除印刷起折的效果显著. 相似文献
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所有印刷品的质量检测都有共同之处,但由于不同的印刷方式都有其自身的一些特点,所以不同印刷方式产生的印刷品的质量检测方式亦有不同。印刷品质量检测大致可分为主观质量检测和客观质量检测,主观质量检测就是目测,依靠人眼来对印刷品的网点再现、色彩还原、墨层厚度、套准等进行评价,其优点是快捷、直观,但是往往带有浓厚的个人感情、情绪以及受到检测人员自身技术水平的限制,重复性较差; 相似文献
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一幅色彩鲜艳、层次分明、有强烈的质地感、空间感的印刷品,能让人神怡自悦,爱不释手。印刷品上留有的印迹是由油墨形成的,在印刷实际操作过程中,经常碰到纸张相同、油墨相同、各条件相同的情况,而印刷品的色泽大相径庭,产品质量不尽人意,究其原因,笔者认为是印刷工艺操作过程中的错误造成,主要表现在以下几个方面。 相似文献
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Four different whey-protein-isolate (WPI)/plasticizer formulations were compared to determine which provided the most gloss and which was most stable with time when applied on chocolates. The 4 plasticizers studied were glycerol, polyethylene glycol 400 (PEG 400), propylene glycol (PG), and sucrose, all in a 1:1 ratio with WPI. Gloss stability was determined by measuring gloss fade over time using the Tricor Gloss Analysis System. WPI/sucrose coatings provided the highest and most stable gloss. With optimization, water-based WPI/sucrose coatings could be an alternative source of glaze to alcohol-based shellac coatings in the confectionery industry. 相似文献
Four different whey-protein-isolate (WPI)/plasticizer formulations were compared to determine which provided the most gloss and which was most stable with time when applied on chocolates. The 4 plasticizers studied were glycerol, polyethylene glycol 400 (PEG 400), propylene glycol (PG), and sucrose, all in a 1:1 ratio with WPI. Gloss stability was determined by measuring gloss fade over time using the Tricor Gloss Analysis System. WPI/sucrose coatings provided the highest and most stable gloss. With optimization, water-based WPI/sucrose coatings could be an alternative source of glaze to alcohol-based shellac coatings in the confectionery industry. 相似文献