丙纶长丝土工布结构不匀与撕裂强度关系的研究

以用量极大的丙纶长丝机织物为研究对象,以人为强化织物结构不匀的方法试图探明该织物结构不匀与织物梯形撕裂强度的关系。经SPSS数据处理的结果表明:织物梯形撕裂强度与织物结构不匀的分布和程度均存在正相关关系。     

新型平幅气流烘燥设备

介绍了一种新型平幅气流烘燥机的设计原理,其特点是采用热气流交替喷送织物的方式,使织物在热气流的推动下在烘箱内高速翻腾并被拍打后获得手感柔软、纤维蓬松和悬垂效果。织物连续平幅进入烘箱,经机械柔软整理并烘干后连续平幅落布。织物在烘箱内始终处于无张力状态,故织物在烘箱内能充分地自然收缩,可获得柔软、丰满的手感效果,收缩率极其理想。     

新型平幅气流烘燥设备

介绍了一种新型平幅气流烘燥机的设计原理,其特点是采用热气流交替喷送织物的方式,使织物在热气流的推动下在烘箱内高速翻腾并被拍打后获得手感柔软、纤维蓬松和悬垂效果。织物连续平幅进入烘箱,经机械柔软整理并烘干后连续平幅落布。织物在烘箱内始终处于无张力状态,故织物在烘箱内能充分地自然收缩,可获得柔软、丰满的手感效果,收缩率极其理想。     

赖可匀MF在染色羊绒纱线剥色上的应用

匀染剂赖可匀MF对羊绒织物及各种化纤织物均有卓越的匀染作用,高浓度时亦是剥色剂。通过匀染剂赖可匀MF对羊绒纱线的剥色处理,得出此剥色方法对羊绒纤维的损伤小,当染色织物色光不符合要求时,可以对其进行修正,对重新套色有很好的应用价值。     

匀染剂赖可匀MF在染色羊绒纱线剥色上的应用

匀染剂赖可匀MF对羊绒织物及各种化纤织物均有较好匀染作用，高浓度时亦是剥色剂。文章通过匀染剂赖可匀MF对羊绒纱线的剥色处理，得出此剥色方法对羊绒纤维的损伤小，当染色织物色光不符合要求时，可以对其进行修正，对重新套色有很好的应用价值。     

18特棉纱品质对针织物外观的影响

作者通过大量试验,用相关分析找出影响针织物外观的主要因素为纱线片段间不匀,片段内不匀和离散率,它们与针织物外观有很好的相关性;用离散率、频率分布图能更有针对性描述织物的外观不匀;织物的重量不匀与外观质量密切相关,用它可描述外观的优劣。     

纱线细度不匀与测试样本的关系

纱线细度不匀是纱线质量评价必须表征的重要指标之一,它可用一定长度的重量值变化来表征,也可用光电子条干等方法来表征。本文主要分析了纱线细度不匀率的测试方法及样本大小关系。根据纱线变异一长度曲线,提出了内、外不匀与样本之间的关系;并进行了股线强力与样本长度大小关系的痢试分析。由细度不匀与测试样本之间的关系也可以推出织物重量不匀与样本之间的关系,即织物（含非织造布）的样本越大,样本间的不匀越小,而样本内的不匀越大,但总不匀是个定值。     

波谱图的分析原理和方法

波谱图主要有两类用途:在纱线质量控制中用于分析条干产生不匀的原因、研究改进措施;对于织部生产,则主要用于分析条干不匀的特点,研究合适的用途,扬长避短,物尽其用。本讲着重介绍机械波的分析。纱条的周期不匀,对织物表面所产生的主观恶化影响,大大超过了其不匀率数值增高所表达的程度。实践证明,周期性不匀即使差异不大,也常常导致织物布面恶化和降等。但许多情况下,因为不匀率仅显现数值变化,却又     

D6H2800 6层无张力烘干机性能分析

在印染行业染整后处理的烘干过程中,烘箱系统的能耗最大,如何降低烘箱系统的能耗,已经成为印染行业的重大问题。通过建立蒸汽升温能耗数学模型可知,织物在第6层烘箱中已经进入恒速干燥阶段。文中通过对5层烘干机烘房进行结构优化,得到6层烘干机。并分别对涤纶、腈纶、氨纶以及它们的混纺织物、人造棉等织物进行能耗分析,得知6层烘干机能够降低烘干机烘箱系统的能耗约10.00%～15.00%,应用前景良好。     

不同皮肤与织物的摩擦性差异

为探明皮肤与织物间的摩擦特性对性别和人体参数的依赖性,选择10名男性和10名女性志愿者,利用织物-皮肤摩擦测试仪实测了1组机织物和1组针织物与志愿者前臂内侧皮肤的摩擦特性。研究发现,布面平整细匀的织物与男、女性皮肤的动摩擦力具有统计意义上的显著性差异,女性皮肤与织物的动摩擦力明显大于男性。皮肤与织物动摩擦力的平均差不匀率在性别差异上基本没有统计意义上的显著性差异。此外,在20～30岁年龄段内,人体的身高、体重、年龄和体重指数对织物和皮肤间的动摩擦力及其差不匀率均没有显著性影响。     

Consumer Acceptability and Quality Evaluation of Potato Strips Baked in a Radiant Wall Oven

Instrumental and sensory quality of potato strips baked in a radiant wall oven was evaluated and compared to deep-fat fried and conventional oven baked samples. Even though radiant wall oven baked potato strips had one-fourth the fat content of the deep-fat fried samples, there was no significant difference in chroma, cutting and puncture force of radiant wall oven baked and deep-fat fried samples. Consumer acceptability of radiant wall oven baked potato strips was 65.7 and 85.7% before and after revealing the nutrition facts, respectively. Both were lower than acceptability of deep-fat fried samples. However, 36.5% of consumers were willing to purchase radiant wall oven baked samples.     

Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality

The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten‐free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (?18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten‐free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC.     

Drying of bananas using microwave and air ovens

Drying tests for ripe and green banana (Musa cv. Giant Cavendish AAA) slices and for a foam made from ripe banana puree were performed in a household microwave oven and in a laboratory forced draft warm air oven. Weight change of the banana slices as a function of time in both ovens, and temperature and relative humidity (RH) of air leaving the microwave oven were recorded. Drying rates were calculated and the data fitted to a variable diffusion model. Drying time in the microwave oven was seventeen to twenty times less than in the forced draft oven. The drying energy efficiency in the microwave oven was about 30%.     

Evaluation of baking performance by means of mid-infrared imaging

The present work aims to validate mid-infrared imaging as a promising method for evaluating oven systems. Therefore, a novel approach by analyzing mid-infrared radiation patterns captured by a thermal camera and subsequent image processing was developed. A thermal camera was adapted to two different oven systems: a standard electric deck oven and a novel gas-fired baking oven with integrated volumetric ceramic burners (VCBs). The baked goods were analyzed and key indicators describing the final product quality were determined. Specific volume, surface browning and mid-infrared image processing demonstrated a comparable performance of both oven systems. Furthermore, the determined surface heat homogeneity of the items to be baked was 0.65 ± 0.05 (–) for the electronic oven and 0.70 ± 0.03 (–) for the VCB oven. The proposed approach proved its fundamental qualification for comparing and evaluating different oven systems.     

Validation of a Combi Oven Cooking Method for Preparation of Chicken Breast Meat for Quality Assessment

ABSTRACT: Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U.S. market. However, there was a lack of published data about its effect on quality measurements of chicken meat. Broiler breast fillets deboned at 24‐h postmortem were cooked with one of the 3 methods to the core temperature of 80 °C. Cooking methods were evaluated based on cooking operation requirements, sensory profiles, Warner–Bratzler (WB) shear and cooking loss. Our results show that the average cooking time for the combi oven was 17 min compared with 31 min for the commercial oven method and 16 min for the hot water method. The combi oven did not result in a significant difference in the WB shear force values, although the cooking loss of the combi oven samples was significantly lower than the commercial oven and hot water samples. Sensory profiles of the combi oven samples did not significantly differ from those of the commercial oven and hot water samples. These results demonstrate that combi oven cooking did not significantly affect sensory profiles and WB shear force measurements of chicken breast muscle compared to the other 2 cooking methods. The combi oven method appears to be an acceptable alternative for preparing chicken breast fillets in a quality assessment.     

烟酰胺水分测定方法的筛选

为确定一种误差小、精密度高且能测定烟酰胺产品水分含量的方法,比较卡尔费体容量滴定法、不带鼓风电热恒温干燥箱法、带鼓风电热恒温干燥箱法与硅胶为干燥剂干燥器法测定酰胺产品失水率的差异.结果表明:使用不带鼓风和带鼓风电热恒温干燥箱的检测结果分别比容量滴定法高出0.295%～0.5%和0.365%～1.12%;使用带鼓风的比不带鼓风的电热恒温干燥箱检测结果高出0.10%～0.62%;而硅胶为干燥剂的干燥器法测定的结果低于产品实际含水量.综合而言,卡尔费休容量滴定法的重复操作性强,结果准确,测定烟酰胺产品水分含量可优选卡尔费休容量滴定法.     

A Reasearch Note VITAMIN B6 IN PORK MUSCLE COOKED IN MICROWAVE AND CONVENTIONAL OVENS

Loin sections of pork muscle were heated to 75 or 85°C internal temperatures in microwave or conventional electric ovens. Cooking losses and time, percentage moisture and total vitamin B₆ were determined. Cooking time was longer, total cooking loss less and moisture content greater for pork cooked in an electric oven than for that cooked in a microwave oven. Differences in vitamin B₆ due to type of oven or internal temperature were small and not significant when calculated on a cooked weight basis. When calculated on a dry weight basis samples cooked in the conventional oven contained more vitamin B₆ than did those cooked by a microwave oven.     

Impact of Infrared Broiling on the Thiamin and Riboflavin Retention and Sensory Quality of Salmon Steaks for Foodservice Use

Salmon steaks were broiled using infrared radiation and compared to convection oven baking. Total percent cooking losses of moisture and fat content were not significantly different. Samples broiled by infrared oven retained 87.2% and 92.6% of thiamin and riboflavin content, respectively. There were no significant differences for vitamin retention by both methods. Appearance and color of salmon steaks baked in the convection oven were rated significantly higher than infrared broiled samples. Tenderness and juiciness scores for infrared broiled steaks were significantly higher than those for convection oven baked steaks. There were no significant differences in panel scores for odor, flakiness, flavor and overall acceptability of steaks prepared by both methods.     

Effect of Institutional Heating Methods of Cold and Hot Boned Restructured Beef Roasts

Hot- and cold-boned (HB and CB, respectively) restructured beef roasts were cooked in either: a conduction oven, convection steamer, low temperature cook/hold over or low temperature controlled humidity cook/hold oven. CB roast cooked in the conduction oven had higher cooking yields and lower shear values than CB roasts prepared by convection and low temperature controlled humidity cook/hold oven. HB roasts, cooked in the conduction oven, also had slightly higher cooking yields than other methods. No differences for shear values were apparent for HB roasts cooked in the various ovens. A sensory panel indicated CB and HB roasts had a browned beefy flavor, were juicy and moderately blended with little aftertaste. Restructured roasts are satisfactory for food service/institutional use but differences in yield and tenderness due to cooking method should be recognized.