共查询到18条相似文献,搜索用时 78 毫秒
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自制一种荧光增白剂消除剂Fluodel,研究了各种工艺参数对其消除效果的影响.试验发现,pH值4.0~4.5,处理温度95℃,处理时间30 min,消除剂浓度15 g/L,荧光消除效果最佳. 相似文献
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介绍了荧光发生的机理,纸浆中荧光产生的原因及荧光对生产过程和最终产品的影响,并讨论了纸浆中荧光的消除方法。 相似文献
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介绍了FBP-L液体荧光增白剂的性能指标、应用范围以及在增白实验中所表现出的增白效果,阐述了在实际生产中影响FBP-L液体荧光增白剂使用效果的诸多因素及应用注意事项。 相似文献
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荧光消除剂在食品医用包装纸中的应用 总被引:2,自引:0,他引:2
众所周知 ,增白剂有致癌作用 ,不可用于食品包装纸中抄造食品医用包装纸 ,可以通过加入荧光消除剂来消除残余的荧光物质。本文简略介绍了荧光消除剂在食品医用包装中的应用情况。1 荧光消除剂实验室小试1.1 荧光消除剂 Cartarex - 2L性能香港科莱恩公司生产 ,属于阳离子型聚酰胺二羟基酸浓缩产品 ,比重 :1.15g/L ,pH值 4~ 6 ,粘度 :5 0~10 0mPa·s,固含量 :2 7%。1.2 试验结果无论是否加有增白剂的浆料 ,随荧光消除剂用量的增加 (0 .2 %~ 2 .0 % ) ,纸张荧光点 (在验钞器下观察 )呈减少趋势 ,但并不能完全消除荧光点 ,而且随用量增… 相似文献
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荧光增白剂EM-01对棉织物有较好的增白效果。通过试验探讨增白剂用量、处理温度及时间对增白效果的影响,得到优化工艺:浴比1︰10,EM-010.45%(omf),温度60℃,时间40min,元明粉5g/L。 相似文献
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本文以玉米、木薯、马铃薯、西米四种淀粉为原料,采用100~200℃高温加热的方式,研究原淀粉以及经物理方法处理后的淀粉白度在高温下变化情况,并用扫描电镜观察白度变化最明显的马铃薯淀粉颗粒形貌。结果表明,经过200℃加热,马铃薯原淀粉白度从85.88降到45.51,变化最明显,玉米原淀粉白度从88.21降到79.10,变化最小;原淀粉经乙醇提纯后加热,以及原淀粉在真空下加热,白度变化趋势跟原淀粉差不多,且200℃下白度都比原淀粉同温下白度下降2~6,其中马铃薯淀粉白度变化最明显;原淀粉分别在酸、碱性条件下加热,白度变化更明显,特别是碱性条件下,此时200℃下,白度都降到13.67~24.76;原淀粉经过预糊化后高温加热,不同淀粉白度变化大致相似,且200℃下白度都非常接近39。说明淀粉中蛋白质和脂质对高温下淀粉白度影响不大,不同淀粉白度耐高温特性的差异可能与淀粉颗粒大小有关。 相似文献
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加强前处理,提高半制品的白度,可以提升酶整理产品的色泽鲜艳度,有效改善酶整理产品色泽范围. 相似文献
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对可能影响印花后白色成衣白度及颜色变化的若干因素进行了实验分析。结果表明,白布在经后整理及成衣印花后,白度下降及颜色变化主要是由后整理及印花中的高温处理温度及时间引起的。而荧光增白剂的种类、后整理方式、正常范围内的布面pH值对白布的白度及颜色变化影响不大。 相似文献
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The objective of our work was to determine the differences in sensitivity of Hunter and International Commission on Illumination (CIE) methods at 2 different viewer angles (2 and 10°) for measurement of whiteness, red/green, and blue/yellow color of milk-based beverages over a range of composition. Sixty combinations of milk-based beverages were formulated (2 replicates) with a range of fat level from 0.2 to 2%, true protein level from 3 to 5%, and casein as a percent of true protein from 5 to 80% to provide a wide range of milk-based beverage color. In addition, commercial skim, 1 and 2% fat high-temperature, short-time pasteurized fluid milks were analyzed. All beverage formulations were HTST pasteurized and cooled to 4°C before analysis. Color measurement viewer angle (2 vs. 10°) had very little effect on objective color measures of milk-based beverages with a wide range of composition for either the Hunter or CIE color measurement system. Temperature (4, 20, and 50°C) of color measurement had a large effect on the results of color measurement in both the Hunter and CIE measurement systems. The effect of milk beverage temperature on color measurement results was the largest for skim milk and the least for 2% fat milk. This highlights the need for proper control of beverage serving temperature for sensory panel analysis of milk-based beverages with very low fat content and for control of milk temperature when doing objective color analysis for quality control in manufacture of milk-based beverages. The Hunter system of color measurement was more sensitive to differences in whiteness among milk-based beverages than the CIE system, whereas the CIE system was much more sensitive to differences in yellowness among milk-based beverages. There was little difference between the Hunter and CIE system in sensitivity to green/red color of milk-based beverages. In defining milk-based beverage product specifications for objective color measures for dairy product manufacturers, the viewer angle, color measurement system (CIE vs. Hunter), and sample measurement temperature should be specified along with type of illuminant. 相似文献
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