羊皮涂饰技术

针对羊皮的各种性能,对不同种类羊皮的涂饰技术和涂饰要点进行了较为详细的论述。主要为:羊皮手套革,羊皮服装革,绒面效应涂饰,软鞋面革,打光或仿打光革,鼓软鞋面革,擦色革和龟裂革等品种。     

涂饰技术讲座(2)——一般涂饰技术

2　效应涂饰2 1　抛光 ,打光抛光及打光涂饰都是使用蛋白涂饰剂或抛光聚氨酯喷涂后经抛光或打光处理来完成的。抛光和打光常用于苯胺涂饰或轻涂饰全粒面革。它可使毛孔清晰 ,粒面平细 ,是提高粒面平细度的好方法 ,抛光机有毛毡辊和石辊两种类型。毛毡辊作用较为柔合 ,适用于纳帕类软革。石辊作用较为强烈 ,适用于紧实粒面的皮革。抛光或打光后可进行熨平 ,以使光泽均匀一致。在打光配方中常加入打光蜡 ,以改善手感及利于打光操作。2 2　配方举例Ａ、抛光预底涂 (鞋面革 )水　　 70 0ＰＯ—Ｃ　　 1 5 0ＰＦ—Ｃ　　 5 0ＰＧＲ　　 5 0染料…     

铬鞣黄牛打光全粒面软鞋面革的研究

根据铬鞣黄牛打光全粒面软鞋面革的特点,重点试验研究了复鞣、涂饰、打光诸方面的一些技术问题。     

皮革涂饰技术及其发展

到今天,皮革涂饰材料日新月异,涂饰技术千变万化,涂饰的花色品种眼花瞭乱,但是传统的打光小牛革和打光小山羊革始终是市场上最为流行的、售价高的产品,许多新发展起来的涂饰技术也是为了仿效这种产品。在意大利,生产这种产品仍采用传统的蛋白修饰,虽然涂层的物理性能较差,但同样为市场所接受。了解其原因,并以此评价今天皮革涂饰的发展,是很有意义的。     

皮革涂饰(续)

8.2 非热塑型成膜剂 a) 水性产品 这类产品成膜弹性延伸性较差,不能应用于重涂,因为膜易脆而脱离。在打光涂饰中,能得到高光效果;将这类产品加入热塑型涂饰剂,能增强涂饰剂的结合力。 蛋白 从鸡蛋的蛋清中提取的蛋白,适用于浅色打光涂饰,成膜透明、高光。 酪素 酪蛋白在稀盐酸的作用下经搅拌呈微小的颗粒沉淀出来,再经过洗涤、脱水、过筛、干燥、粉碎而     

高档山羊鞋面革加工中的技术关键（二）——软打光鞋面革的制作

本文对制作山羊软打光鞋面革的关键技术进行了论述，这项技术需要采取合理的干燥方法使纤维定型．降低革身延伸性使打光革经得起反复打光．不会散光裂浆。选择优良蛋白涂饰材料及配套整饰技术．保证了涂层的牢固．可制得柔软紧实的山羊打光革。     

高档黄牛打光软鞋面革的制作

本文对应用清洁化制革技术加工的蓝湿革，制作高档黄牛打光软鞋面革的关键技术进行了论述。该项技术需要采取合理的干燥方法使纤维定型，降低革身延伸性，使打光革经得起反复打光，不会散光裂浆。选择优良蛋白涂饰材料及配套整饰技术，保证了涂层的牢固，可制得柔软紧实的黄牛打光软鞋面革。     

龟裂效应革的辊涂涂饰研究

本文对刷涂、喷涂、辊涂三种涂饰方法进行了比较,并讨论了龟裂效应革的涂饰要求以及用辊涂机涂饰龟裂效应革应当注意的问题。     

山羊仿打光正鞋面革的研制

本文对生产制造山羊仿打光正鞋面革产品的关键技术进行了重点研究。在降低革身延伸性和仿打光涂饰的加工方面有了新突破,生产出了国内目前尚属首创、国际上较为流行的高档山羊正鞋面革。     

皮革化工材料知识及典型产品介绍（10）

（接上期）3皮革涂饰剂 3．1乳酪素涂饰剂 3.1.1乳酪素涂饰剂性能与改性原理乳酪素涂饰剂作为种水溶性皮革修饰材料．在制革工业中一直占有极重要的地位，特别对于各种正面革，磨面革的磨光和熨平涂饰中，尤其不可缺少。它的优点在于涂层光亮，表面粘合牢固，耐高温熨平，适宜打光，并保持皮革固有的卫生性能。     

Quality evaluation of Korean soy sauce fermented in Korean earthenware (Onggi) with different glazes

The aim of this study was to investigate the effect of porosity‐controlled earthenware as fermentation vessels for Korean soy sauce. Porosity of fermentation vessels was controlled by glazing the surfaces of Korean earthenware. Three kinds of onggis– the outside glazed, inside and outside glazed, and unglazed onggi – were made and used to investigate the effect of glazing on the fermentation of soy sauce. During fermentation of soy sauce in porosity‐controlled earthenwares at 30 °C for 4 months, physical, chemical, microbiological and sensory quality attributes were monitored. Compared to other vessels, soy sauce fermented in onggi with both inside and outside surfaces glazed showed less water loss (10.7%), salt content (17.6%) and pH (pH4.4) after the fourth month. It also produced higher total acidity (1.43%), protease activity (810 μg mL^?1 min^?1) and microbiological changes that included total aerobic bacteria [4.3 log(cfu mL^?1)], lactic acid bacteria [3.8 log(cfu mL^?1)] and yeast [4.2 log(cfu mL^?1)]. The contents of total nucleotide (200–255 mg per 100 g sample) and free amino acids (4634–4848 mg per 100 g sample) in soy sauce were not consistent with glazing, which may be more affected by other factors, such as water loss, than the porosity of vessels. However, the percentage of glutamic acid among total free amino acids was 23.6% in onggi with both surfaces glazed, which was a little higher than the 21.9% in the outside glazed and 21.5% in the unglazed. These positive physicochemical and microbiological changes during fermentation in onggi with both sides glazed also resulted in higher sensory quality.     

山羊打光鞋面革重点工艺探讨

对山羊打光鞋面革重点工艺进行介绍     

山羊打光鞋面革的复鞣技术

通过对材料的应用 ,生产出符合要求的山羊打光鞋面革。     

Glazing herring (Clupea harengus) fillets with herring muscle press juice: effect on lipid oxidation development during frozen storage

In this study, fish muscle press juice, PJ, was evaluated as an antioxidative liquid for glazing of fish fillets prior to frozen storage. PJ has in previous studies efficiently protected fish mince lipids against haemoglobin‐mediated oxidation. Frozen herring fillet were glazed with water, PJ or 50 mm phosphate buffer of the same pH as herring PJ (6.5). Over 52 weeks, peroxide value (PV), TBA‐reactive substances (TBARS), rancid odour and colour were monitored. From 26 to 52 weeks, water‐glazed fillets were significantly (P < 0.05) more oxidised compared to fillets glazed with PJ or buffer, most clearly shown by PV and TBARS data. The protective effects of both PJ and buffer compared to water could indicate a role, for example, of the physiological ionic strength. The finding that PV became elevated in PJ which was frozen stored alone in a thin layer indicates that PJ stripped from, for example, trace lipids and haemoglobin would provide better protection.     

云贵路山羊皮生产仿打光鞋面革的体会

本文系统阐述用云贵路山羊皮制造鞋面革的问题及技术关键。     

磷酸酯淀粉在优质薄页铸涂纸上的应用

通过比较两种不同性能的涂布淀粉在铸涂纸上的应用,表明用磷酸酯淀粉作涂布胶粘剂,纸的白度、光泽度和手感细腻程度等均有较大提高。     

摩洛哥的家居设计特色

本文从家居空间、家具设计、色彩特点以及瓷砖和织物等装饰品风格等主要方面论述了摩洛哥原始、自然、纯朴的家居设计特色,为今天人们追求返朴归今的家居装饰设计提供一种新的参考。     

台湾软玉（闪玉）的种属及特征

软玉产于台湾东部花莲县丰田地区,分为普通软玉,软玉猫眼和蜡光软玉三种,其中以软玉猫眼最为珍贵。台湾软玉的矿物成分主要由透闪石及少量阳起石组成,以交织或毛毡状交晶结构为主,属热液交代交质作用之产物。     

Refreezing Rate after Glazing Affects Cod and Rainbow Trout Muscle Tissue

Fillets of cod and cutlets of rainbow trout were frozen, glazed and then either rapidly or slowly refrozen for storage. Spontaneous and forced thaw drip and liquid holding capacity were measured in all samples, and a sensory test was used to differentiate groups. In rainbow trout marker enzyme activity was also determined. For both species fast refreezing after glazing resulted in less thaw drip, either spontaneous or forced. Liquid holding capacity was increased with a longer refreezing time for cod, but not for rainbow trout. Leakage of intracellular marker enzyme activity was highest in slowly refrozen rainbow trout samples.