涤纶仿丝绸拔染印花促进剂的研制及其应用

通过进口拔染印花促进剂的研究和剖析，研制成国产拔染印花促进剂ＢＧ，并进行了小样大样试验，其性能稳定，能满足印花工艺要求。     

棉针织物涂料圆筒双面印花工艺探讨

通常圆网印花都是开幅印花,为满足客户提出的圆筒布两面印花要求,进行试验生产调试。确定了圆筒布双面印花的最优工艺．从前处理、圆网双面印花、后整理等工序及助剂选择方面阐述了生产工艺的特点及注意事项。     

涤棉织物分散/还原染料同浆印花的研究

本文通过对涤棉混纺织物面料的迷彩印花加工,进行了分散/还原染料的同浆印花工艺研究,确定了印花所需的工艺条件和参数。试验表明,通过涤棉织物分散/还原染料的同浆印花,能够获得满足高色牢度要求的产品,同时缩短加工工艺,简化操作,节约能源。     

圆机针织物剖幅前涂料双面印花工艺

圆筒形针织物圆网印花一般均在剖幅后进行,根据客户要求,采用翻转掉头二次印花的方法,对圆筒棉针织物进行双面涂料印花,通过试验,确定了圆筒形棉针织物双面印花的最佳工艺,并从前处理、助剂选择、圆网印花、后整理等工序,阐述了生产工艺的特点及注意事项.     

活性染料转移印花

多年来一直在进行利用分散染料热转移印花的优点对天然纤维进行印花的试验。然而,现有设备均不能普通市场对手感和色牢度的要求。本文介绍了基于活性染料的新型装置。     

四项网版印刷标准化项目预研会在广东召开

正2019年4月9-11日,印标委网版印刷标准化分技术委员会、全国网版印刷纺织品印花标准化项目工作组在广东召开了四项行业标准的预研会会议,继续稳步推进网版印刷标准化工作的进程。9-10日全国网版印刷纺织品印花标准化项目工作组在广东省测试分析研究所(中国广州分析测试中心)三楼会议室分别召开了《纺织品网版印花分色制版数字文件制作要求》、《纺织品印花皮膜透气性试验方法》、《纺织品印花皮膜柔软度试验方法》三项行业标准第二次预研会。     

织物喷墨印花及其油墨系统的试验研究

喷墨印花是本世纪最后几年中出现和最有应用前景的最新织物印花技术。本文从织物喷墨印花试验设备和技术着手，论述了喷墨印花的基本原理和方法，试验研究了聚合型油墨系统、微胶乳型两相油墨系统和改性染料型油墨系统的主要技术要求和基本组成，工测试了油墨系统对织物的印制性能。     

生态纺织品印花技术

生态纺织品印花技术既是环境的要求,又是提高产品附加值的要求。文章主要介绍了数码喷墨印花技术、静电电子印花技术和转移印花技术的特点和工艺流程等;并简要综述了新型印花技术光电成像印花、涂料印花、微胶囊印花、辐射能印花、发泡立体印花、涂料罩印、植绒印花、压花等印花技术。     

泡沫涂料印花工艺探讨

本文介绍了泡沫印花的基本机理、泡沫印花系统的组成和泡沫印花的试验情况。通过试验筛选出适应于泡沫印花的国产涂料及粘合剂等,得出泡沫涂料印花的最佳配方和工艺,同时对印制操作中常见疵点产生原因进行了分析。作了泡沫印花与常规印花经济效益的对比分析,最后谈了几点体会。     

军需织物喷墨印花影响因素的研究

以军需棉织物为主要材料，对喷墨印花织物的不同预处理以及配制墨水中活性染料种类、预处理液等用量等进行试验分析，讨论了军需棉织物喷墨印花中对印花固色率和K/S值的影响因素，以满足军需织物的性能要求.     

钢铁企业余热余能回收利用措施研究

为实现钢铁企业中的余热余能回收再利用,达到良好的节能环保效果,并进一步提升钢铁企业自身的经济效益,本文以某钢铁企业为例,对其生产过程中的余热余能回收及其再利用措施进行研究.文章主要分析了余热余能回收与再利用的影响因素、回收利用中的关键技术以及某钢铁企业余热余能回收利用措施.希望通过本次的研究与分析,可以为钢铁企业中的余...     

黑木耳瘦肉红枣粥的研制

开发一款具有滋肾养肺、增加免疫力、补血黑发、降糖降脂、益气强身等功效的黑木耳瘦肉红枣粥。探究了黑木耳瘦肉红枣粥的最佳优配方及其工艺参数,利用单因素试验得到的最佳配比为:黑木耳90g、新鲜瘦猪肉300g、红枣70g、大米200g。按照这一配方,制作出的黑木耳瘦肉红枣粥口感香甜,质地细嫩,清脆爽滑,品质营养最佳。     

Invited review: Sustainable forage and grain crop production for the US dairy industry

A resilient US dairy industry will be underpinned by forage and crop production systems that are economically, environmentally, and socially sustainable. Land use for production of perennial and annual forages and grains for dairy cattle must evolve in response to multiple food security and environmental sustainability issues. These include increasing global populations; higher incomes and demand for dairy and other animal products; climate change with associated temperature and moisture changes; necessary reductions in carbon and water footprints; maintenance of soil quality and soil nutrient concerns; and competition for land. Likewise, maintaining producer profitability and utilizing practices accepted by consumers and society generally must also be considered. Predicted changes in climate and water availability will likely challenge current feed and dairy production systems and their national spatial distribution, particularly the western migration of dairy production in the late 20th century. To maintain and stabilize profitability while reducing carbon footprint, particularly reductions in methane emission and enhancements in soil carbon sequestration, dairy production will need to capitalize on genetic and management innovations that enhance forage and grain production and nutritive value. Improved regional and on-farm integration of feed production and manure utilization is needed to reduce environmental nitrogen and phosphorus losses and mitigate greenhouse gas emissions. Resilient and flexible feed production strategies are needed to address each of these challenges and opportunities to ensure profitable feeding of dairy cattle and a sustainable dairy industry.     

果蔬冷链过程中多尺度热质传递的研究进展

果蔬冷链过程由于管控粗放、损耗大等问题易造成果蔬内部结构损伤,引起品质劣变;同时,果蔬内部的水分和热量会发生动态迁移,不利于果蔬的贮藏和销售。因此,明确果蔬冷链过程多尺度热质传递机理是目前该领域亟待解决的问题。本文阐述了用于果蔬多尺度建模的数值成像技术,探讨果蔬冷链过程热质传递机理的多尺度计算流体动力学建模方法,以及建模中存在的基本问题和解决方案,并优化现有的热质传递模型,设计更高效合理的冷却系统,以期为果蔬冷链过程多尺度热质传递机理研究和减损保鲜提供理论依据。     

饲料标签中存在的问题及对策

饲料标签是饲料生产企业展示产品质量和标示其他信息的一种重要途径,也是使用者选择和正确使用饲料产品的重要依据。饲料标签不仅标示产品的各项指标,也是体现一个企业的社会责任,对客户、对产品的态度。近年来,随着人们对畜禽产品和饲料质量安全的日益关注,对饲料标签的关注度也日益提高,正确标示和使用标签尤为重要,但由于部分饲料生产企业经验不足,法律意识淡薄,对标准的解读不透彻,造成了部分饲料标签的标示不规范,从而对饲料产品的质量安全以及政府监管带来诸多不便。本文列举了饲料质量安全监管过程中发现的饲料标签存在的问题,从生产企业、消费者和监管部门等多方面对问题存在的原因进行综合分析,并对标签制定和管理提出合理化的建议和改进措施,从而使标签的制定逐渐规范化、标准化。     

浓香型产区烟叶主要化学成分与风格品质特色及其关系研究

收集主要浓香型产区烟叶,测定其化学成分并对其风格品质特征进行评定,研究了产区间烟叶的差异及烟叶化学成分与风格品质特色的关系。结果表明,烟碱、总糖、糖碱比对烟叶感官品质特征的影响较大。劲头的强弱与还原糖和总糖的含量呈极显著的负相关关系,而与烟碱和总氮的含量呈极显著的正相关关系。烟叶的甜感、香气质、香气量、余味均与还原糖、总糖呈正相关关系,而与烟碱和总氮呈负相关关系,随着钾含量的增加,烟气的细腻度、余味评分有增大趋势,刺激性也会变小。烟气的刺激性随氯含量的增加有变大的趋势。烟气的香气质、细腻度、余味均与糖碱比呈极显著的正相关关系,而刺激性与其呈负相关关系。     

Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score

Percentage fat and moisture values for beef longissimus steaks (trimmed completely of all subcutaneous fat, epimysium, and peripheral muscles) from 518 steer and heifer carcasses of A and B maturity over a wide range in marbling were as follows: Moderately Abundant = 10.42 and 68.14, Slightly Abundant = 8.56 and 69.56, Moderate = 7.34 and 70.35, Modest = 5.97 and 71.35, Small = 4.99 and 72.36, Slight = 3.43 and 73.61, Traces = 2.48 and 74.29, and Practically Devoid = 1.77 and 75.37.     

活化、催化过氧化氢漂白与脱木素体系的研究进展

采用过氧化氢活化剂能活化或催化过氧化氢漂白与脱木素,进一步提高试剂与木素及其发色基团的反应活性,从而提高其漂白效率与效果.文章简要介绍了近年来新型高效过氧化氢/活化、催化漂白/脱木素新体系的发展状况.     

Effect of pasteurization and fat,protein, casein to serum protein ratio,and milk temperature on milk beverage color and viscosity

Our goal was to determine the effect of pasteurization-homogenization, fat and protein concentration, proportion of milk protein that is casein and serum protein, and temperature on sensory and instrumental measures of viscosity and color of milk-based beverages. A second goal was to use instrumental measures of whiteness and yellowness to predict sensory measures of whiteness and yellowness. A complete balanced 3 factor (fat, true protein, and casein as a percentage of true protein) design was applied with 3 levels of fat (0.2, 1.0 and 2.0%), 4 levels of true protein (3.00, 3.67, 4.34, and 5.00%) within each fat level, and 5 levels of casein as a percentage of true protein (CN%TP; 5, 25, 50, 75, and 80%) within each protein level for beverage formulation. Instrumental color and viscosity, and visual sensory color analyses were done on each beverage formulation. For unpasteurized beverages across 3 fat levels (0.2, 1, and 2%), changes in CN%TP had the largest effect on L values, sensory whiteness, opacity, color intensity, and yellowness, whereas changes in fat concentration had a stronger influence on a and b* values. Increasing CN%TP from 5 to 80% increased L values, sensory whiteness, and opacity, and decreased sensory color intensity and yellowness. The a and b* values increased with increasing fat concentration. For unpasteurized milk protein beverages within each fat level, variation in CN%TP dominated the changes in L values, sensory whiteness, and opacity, and decreased a and b* values, sensory color intensity, and yellowness. The effect of heat (pasteurization and homogenization) and its interaction terms had the second largest effect on color of milk protein beverages with respect to instrumental color data and sensory appearance attributes. Heat increased L values, sensory whiteness, and opacity, and decreased a and b* values, sensory color intensity, and yellowness. Increases in temperature decreased instrumental viscosity and changes in protein concentration and CN%TP had a greater effect on instrument viscosity data within each temperature (4, 20, and 50°C) than fat. Sensory perception of yellowness was not highly correlated with b* values. Multiple linear regressions of L, a, and b* values produced more robust predictions for both sensory whiteness and yellowness than simple linear regression with L and b* values alone, and may be a useful instrumental approach for quality control of sensory whiteness and yellowness of milk protein beverages.     

Bioaccessibility of Se, Cu, Zn, Mn and Fe, and heme iron content in unaged and aged meat of Hereford and Braford steers fed pasture

The content and the bioaccessibility of Se, Cu, Zn, Mn, and Fe were determined in unaged and aged meat (14days) from the Psoas major (PM), Gluteus medius (GM) and Longissimus dorsi (LD) muscles of Hereford (H) and Braford breed (B) steers fed pasture. Furthermore, the content of heme-Fe was determined in the same muscles. The H had a lower content of Cu and a higher content of Fe. Also, H had more heme-Fe than B. The bioaccessibility in unaged meat for Se, Cu, Zn, Mn and Fe ranged between 75 and 91%, 30 and 45%, 40 and 68%, 55 and 95%, and 60 and 70%, respectively. After aging, the bioaccessibility for the same minerals ranged between 58 and 80%, 30 and 48%, 40 and 58%, 75 and 95%, and 59 and 70%, respectively. Aging affected negatively the Se content and its bioaccessibility, in the two breeds. Also, the heme-Fe content was negatively affected by aging in all muscles and breeds.