纸张涂布技术探讨

涂布纸作为高档印刷纸．不仅要适应各种先进印刷机的印刷要求．而且要求印刷后印品色彩鲜艳,图像清晰、逼真．性价比高。对于涂布纸印刷适性的改善来说．原纸、涂布配方、涂布技术是3个主要的影响因素。随着印刷技术的发展和市场需求的导向,涂布纸的需求量越来越大,从而促进了涂布技术的发展。当今涂布技术主要有传统的刷式涂布、气刀涂布、刮刀涂布、辊式涂布等,以及新型涂布技术如薄膜压榨涂布、喷雾涂布和帘式涂布等。     

超细重质碳酸钙在涂布白纸板上的应用

一、前言最近几年来，全国涂布白纸板厂家迅速增加，涂布白纸板的质量将是印刷厂在选择产品时主要关心的问题。一般来讲，高级的涂布白纸板要经过两次涂布加工才形成，在原纸质量稳定的情况下，涂料配方的选择就基本上决定了最终涂布白纸板的质量。上海星火制浆造纸厂是近两年新建的涂布白纸板厂。从芬兰Tampoella公司引进造纸机主要设备，从西德Jagenberg公司引进了复合刮刀涂布机为生产高级的涂布白纸板提供了保证。我们在底涂涂料配方中选用淳安石粉厂生产的超细重质碳酸钙作为主要涂布颜料，提高涂布白纸板的质量。二、超细重质碳酸钙…     

谈轻定量涂布纸的试生产（续）

2.3涂布部分流程及主要设备 2.3.1涂布主要流程 涂布机的涂料供应系统配置了完全相同的两条流程,分别同时供应涂布机上辊及下辊所需的涂料.     

热熔胶涂布机的技术分析与研究

热熔胶涂布是一门绿色环保型的涂布包装技术。目前,国内热熔胶涂布工艺的发展历史虽然已有十几年,但热熔胶涂布机的制造技术在国内仍处于未成熟阶段,许多印刷包装机械制造厂家生产的热熔胶涂布机,其主要质量问题还没有很好的解决。文中作者根据多年开发、研制热熔胶涂布机的具体生产实践和经验,介绍了有关热熔胶涂布特点和热熔胶涂布机的工作原理及主要技术。     

涂布白板纸耐折叠性能探讨

对涂布白板纸的结构进行了剖析 ,特别是对涂布板纸的耐折叠性能要求进行了分析 ,造成涂布白板纸的耐折叠性不好的原因主要是涂布白板纸结构强度差 ,这是涂布白板纸生产过程中要解决的技术问题     

涂布与整饰设备的现状与发展

介绍了涂布与整饰设备的现状与发展，着重介绍了涂布机的主要类型与选用；国内外涂布加工设备发展概况．我国涂布加工设备发展简况。     

造纸法再造烟叶涂布液悬浮物富集机理分析及降黏研究

对造纸法再造烟叶涂布过程中涂布液进行黏度测定并分析涂布液离心固形物化学成分,研究了回流涂布液黏度升高的现象,找出悬浮物富集的原因,并提出回流涂布液的降黏方法。结果表明,回流涂布液的离心固形物含量高于新鲜涂布液,且主要成分为含碳物质,平均粒径为1～2μm,Ca元素含量达37%;造成回流涂布液黏度升高的主要原因是基片中细小组分间的结合强度弱,易脱落至回流涂布液,且回流涂布液中过高的Ca元素含量也是导致其黏度升高的主要因素;在回流涂布液中添加0.1%的聚乙二醇400,其黏度由416.4 mPa·s降至243.5 mPa·s,平均粒径由0.339μm降至0.116μm。     

帘式涂布及其在常规颜料涂布中的应用前景

介绍了目前用于常规涂布纸和纸板的主要涂布方式,分析了各种涂布方式在高车速下出现的运转性问题,并对帘式涂布方式的特点及其应用现状进行了分析。对帘式涂布方式的分类、帘式涂布及其供料系统的构成进行了介绍,对幕帘稳定性影响因素进行了分析,并对其在常规颜料涂布领域的应用进行了展望。     

涂布设备发展现况

本文介绍了涂布机的主要类型、国外涂布设备及技术的发展概况,并简介了国外近期出现的一些涂布机,最后分析了我国涂布机设备发展现况.     

热转印纸涂层的分析研究

根据热转印技术的发展现状,以及热转印技术的国内外差距,对热转印纸的涂布工艺和涂布配方进行探究.主要探讨了预涂布、涂布防黏层和转移层的各种因素对纸样性能的影响.     

Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage

The selected internal qualities (weight loss, Haugh unit, yolk index, and albumen pH) of noncoated and mineral oil‐coated chicken eggs during 15 weeks of storage at 4 °C and/or during 5 weeks of storage at 25 °C were evaluated. Results indicated that, without refrigeration, the noncoated and mineral oil‐coated eggs rapidly changed from AA to C and B grades as measured by Haugh unit, respectively, after 5 weeks of storage. However, the AA quality of the noncoated eggs could be maintained under refrigerated storage (4 °C) for at least 5 weeks. The mineral oil coating and refrigerated storage (4 °C) synergistically minimised weight loss and preserved the albumen and yolk qualities of chicken eggs during a long‐term storage. At 4 °C, the mineral oil‐coated eggs preserved the initial AA grade for at least 15 weeks with l.19% weight loss.     

含茶多酚的壳聚糖涂膜对四季豆贮藏品质和 生理生化特性的影响

目的研究壳聚糖联合茶多酚对四季豆涂膜保鲜的可行性。方法以四季豆为实验材料,采用壳聚糖涂膜(浓度为1.5%)、壳聚糖联合茶多酚复合涂膜(1.5%壳聚糖中添加150 mg/kg茶多酚)2种保鲜方式,研究茶多酚对四季豆贮藏品质和生理生化特性的影响。结果茶多酚联合壳聚糖涂膜的四季豆在贮藏期内叶绿素、维生素C、水分含量的下降速率和纤维素含量的上升速率均低于壳聚糖涂膜组,贮藏品质较好。茶多酚联合壳聚糖涂膜的四季豆体内的过氧化物酶(POD)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)的活力低于壳聚糖涂膜组,但二者均高于未处理组。结论涂膜处理有利于四季豆的贮藏,涂膜剂中加入茶多酚后保鲜效果更好,和壳聚糖涂膜相比可将四季豆贮藏期延长10 d,和不涂膜组相比可延长20d。     

Efficacy of Antimicrobial Pullulan‐Based Coating to Improve Internal Quality and Shelf‐Life of Chicken Eggs During Storage

There has been a growing interest in the use of natural materials as a delivery mechanism for antimicrobials and coatings in foods. The aim of the present study was to evaluate the effectiveness of pullulan coatings to improve internal quality and shelf‐life of fresh eggs during 10 wk of storage at 25 and 4 °C. Three treatments of eggs were evaluated as follows; non‐coated (control; C), coated with pullulan (P), and coated with pullulan containing nisin (N). The effects of the pullulan coatings on microbiological qualities, physical properties, and freshness parameters were investigated and compared with non‐coated eggs. For non‐coated eggs, as storage time increased, yolk index, albumen index, and Haugh unit value decreased and weight loss increased. However, pullulan coatings (P or N) minimized weight loss (<1.5%) and preserved the albumen and yolk quality of eggs (with a final B grade) 3 wk longer than non‐coated eggs at 25 °C. At 4 °C, both P‐ and N‐coated eggs went from AA to A grade after 9 wk and maintained the grade for 10 wk (4 wk longer than that of non‐coated eggs). This study is the first to demonstrate that pullulan coatings can preserve the internal quality, prolong the shelf‐life, and minimize weight loss of fresh eggs.     

改造工艺、设备，提高铜版原纸质量

为提高铜版原纸质量,从原材料纤维配比、打浆度到生产工艺调整,流浆箱、除砂器改造入手,进行了改进和改造,原纸质量得到大幅提高。     

超轻涂与辊式涂布——理论与实践

从理论上对辊式涂布的流体力学进行了分析，介绍了影响其操作稳定性的主要问题和辊式涂布的限制条件。明确提出了采用长网多缸纸机的表面施胶装置进行超轻涂表面处理的技术；对它在双面胶版纸、新闻纸和涂布原纸的生产中的应用效果进行了讨论。结果表明，该技术不仅能够改进产品质量，还能降低生产成本。     

Edible coating materials—their properties and use in the fortification of rice with folic acid

This study investigated the technical feasibility of adding folic acid on to rice and coating with edible polymers. The coating solutions were cast into film and their properties were investigated. A concentrated premix of rice was prepared in a rotating coating pan by spraying first with folic acid solution, and then with polymer solutions and drying. The fortified rice premixes were evaluated for washing and cooking losses. The loss of folic acid in washing was lowest in rice premixes coated with ethyl cellulose followed by pectin, composite mixtures of locust bean and other coating materials with highest loss in gum arabic coated rice. No edible polymer could satisfactorily retain folic acid during boiling in excess water. Edible polymers failed to mask the yellow color of folic acid and additional masking agent was needed. The premixes had a higher water uptake ratio than raw milled rice had. Triangle tests did not show any significant difference (=0.05) between the sensory qualities of cooked fortified rice and raw milled rice.     

Effect of Tapioca Starch/Decolorized Hsian-tsao Leaf Gum-Based Active Coatings on the Qualities of Fresh-Cut Apples

The effect of tapioca starch/decolorized hsian-tsao leaf gum (dHG)-based edible coatings with various food additives (including ascorbic acid, calcium chloride, and cinnamon oil) on the qualities and shelf life of fresh-cut “Fuji” apple pieces was investigated during the refrigerated storage. The initial respiration rate, headspace gas composition, color, texture, microbial quality, peroxidase activity, and sensory qualities were analyzed. The results were also compared to those for samples submerged in distilled water and the samples treated with 120-ppm chlorine solution widely used in the industry. It was found that ascorbic acid and cinnamon oil delayed the browning of fresh-cut apples effectively when being applied in the starch/dHG-based edible coating solutions. In combination with calcium chloride, starch/dHG coated fresh-cut apples retained satisfactory firmness. Incorporation of cinnamon oil in starch/dHG coatings significantly reduced the growth of microorganisms, respiration rate, CO₂, and ethylene production of fresh-cut apples, but these apple pieces received lower scores in overall preference during sensory evaluation. Among the starch/dHG-based active coatings studied, starch/dHG coatings with ascorbic acid and calcium chloride are suggested for fresh-cut apples, as they could enhance qualities in terms of color and firmness, and prolong the shelf life up to 5–7 days by providing reasonable microbial quality.     

磨浆机磨片材料与耐磨性处理

磨片是磨浆机的关键零部件.磨片的磨损会使磨浆能量效率,成浆质量和制浆能力下降.对磨片的材料、制造工艺、热处理工艺加以优化,可以延长磨片使用寿命.提高磨片性能的生产措施包括铸造中稀土孕育处理、覆膜砂固化的壳型铸造、铸造后的特殊热处理和铸造磨片的表面改性处理.     

Quality of eggs coated with oil–chitosan emulsion: Combined effects of emulsifier types,initial albumen quality,and storage

Effects of mineral oil:chitosan (MO:CH at 25:75) emulsions prepared with four different emulsifiers (2 water- and 2 oil-miscible) as coatings on the internal quality (weight loss, Haugh unit, yolk index, and albumen pH) of coated eggs were evaluated during 5 weeks at 25 ± 2 °C and 20 weeks at 4 ± 2 °C. Eggs with two initial albumen qualities [Haugh unit (HU): H = 87.8 and L = 70.9] were used. At 25 ± 2 °C, Haugh unit, yolk index, and albumen pH of all coated eggs decreased with increased storage time. Coated H- and L-eggs maintained an A-grade up to 4 weeks and 1 week, respectively. Weight loss of all coated eggs remained below 1.35% after 5 weeks of storage at 25 ± 2 °C. All coated eggs maintained an A-grade with less than 2.5% weight loss during 20 weeks of storage at 4 ± 2 °C. Emulsifier types marginally affected the internal quality of coated eggs regardless of storage temperatures.     

壳聚糖-大豆分离蛋白复合涂膜对豆腐品质的影响

以壳聚糖(CH)、大豆分离蛋白(SPI)为原料制备不同浓度的涂膜液,探究单独或复合涂膜处理对豆腐菌落总数、感官、质构和色泽等品质特性的影响.研究得出:经过复合膜液(2.0％CH+0.5％SPI)处理的豆腐,菌落总数增长最慢,感官评价分值最高.另外,通过扫描电镜(SEM)观察到复合膜液(2.0％CH+0.5％SPI)处理...