特细号苎麻嵌入式复合纱的开发

探讨特细号苎麻嵌入式复合纱的开发要点。阐述了嵌入式复合纺纱的原理,通过在传统环锭细纱机上进行相关的技术改造及使用长丝卷绕设备,利用苎麻短纤维与水溶性维纶长丝成功纺制出12.7 tex嵌入式复合纱,并与同号传统环锭纺苎麻水溶性维纶短纤维伴纺纱进行了质量对比。由该纱织制的织物经退维处理后,可得到的4.9 tex苎麻纱轻薄织物。认为:苎麻水溶性维纶嵌入式复合纱结构稳定、强力较高、条干均匀、毛羽少、纱体光洁,提高了苎麻纱的服用性能,为开发高档麻类面料创造了更好的条件。     

几种纺纱方式对成纱性能的影响

嵌入式复合纺是一种新型纺纱技术,研究了普通环锭纺、赛络纺、赛络菲尔纺和嵌入式复合纺4种纺纱方式对成纱性能的影响.在选用5.56 tex涤纶长丝和毛粗纱为原料,成纱细度和捻度不变的情况下,在细纱小样机上采用不同纺纱方式纺纱.对所纺成纱的各项性能进行了测试,探究了纺纱方式对成纱性能产生影响的原因.结果表明:纺纱方式的原理不同带来的外在的成纱结构特点影响了纱线的内在性能;4种纺纱方式中,嵌入式复合纺成纱的强伸性能、毛羽指数和条干水平最优.     

嵌入式复合纱的纺制实践

探讨嵌入式复合纺纱的工艺及纺纱效果.分析了嵌入式复合纺纱的工艺原理及特点,通过合理选择原料、工艺流程,在细纱机上加装有关辅助设备,合理配置纺纱工艺参数,利用嵌入纺工艺顺利纺制出精梳棉/涤长丝50/5018.3 tex(45 dtexx2)嵌入式复合纱,指出,嵌入式复合纱能够在提高成纱强力、改善条干、降低毛羽方面发挥较明显的作用.     

长线预加张力对毛涤嵌入式复合纺成纱性能的影响

嵌入式复合纺是一种新型纺纱技术,文章研究了长丝预加张力对毛涤嵌入式复合纺纱线性能的影响.选用44.4 tex涤纶长丝和毛粗纱为原料,其他纺纱工艺不变的情况下,在细纱小样机上通过改变嵌入式复合纱的长丝预加张力纺制不同的毛涤嵌入式复合纱,并对成纱各项性能进行了测试;同时探讨了长丝预加张力因素对复合纱性能产生影响的原因.结果表明:纺制38.78 tex毛涤长丝嵌入式复合纱,在涤纶长丝预加张力为1.96 cN时,复合纱强力伸长性能、条干CV值等较为理想.     

棉Modal亚麻嵌入式复合纱的研制

探讨棉Modal亚麻嵌入式复合纱的生产工艺.分析阐述了嵌入式复合纺纱的成纱原理,实施了细纱机有关嵌入纺设备改造及长丝筒卷装准备工艺等技术措施.利用棉Modal特细号混纺纱替代长丝,外包亚麻棉短纤维,成功纺制出精梳棉/Modal/亚麻40/35/25 11.6 tex(3.64 texx2)嵌入式复合纱,并与普通环锭纺棉亚麻混纺纱进行了质量对比.结果表明:这种新型麻棉嵌入式复合纱成纱结构稳定、条干均匀、毛羽少、成纱光洁、强力高,能较大程度改善传统棉麻纱的成纱质量.     

嵌入式复合纺纱技术的理解和思考

分析了嵌入式复合纺纱的机理,它是载体纺纱与赛络菲尔纺纱模式的发展和创新.文章从嵌入式复合纺纱工艺参数着手,分析其在制成率、细纱牵伸倍数、粗纱开台数、捻系数配置、成纱直径织后变异及经纬密度差异等方面存在的问题.对嵌入式复合纺纱的适纺性、高成本及名称等提出了分析和建议.     

不同用途转杯纱纺纱要求浅析

为了拓宽转杯纱的应用范围,提高成纱质量,从生产实践中总结,分析了针织、机织及牛仔布用 转杯纱的纺纱要求。针织用纱配棉成分要求最高,且成分要稳定;转杯纺工艺流程应根据配棉成分,织物要求合理选择,随着纱线号数的减小,纺杯直径减小,转杯纱捻系数增大,清纱工艺参数从严,针织用纱要求最高,牛仔布用纱要求最低同时,还述及了高 、中、低档织物所用转杯纱各级纱疵的数值范围。     

涤长丝含量对毛涤嵌入式复合纱性能的影响

研究了涤纶长丝含量对嵌入式复合纺成纱性能的影响.以40 dtex涤纶长丝和毛粗纱为原料,其他纺纱工艺不变,在细纱小样机上通过改变嵌入式复合纱的线密度纺制各种毛涤嵌入式复合纱.随着毛涤嵌入式复合纱线密度的减小,复合纱中的涤纶丝含量逐渐增大,复合纱的断裂强力呈现逐渐减小的趋势,断裂伸长率处于波动的状态,条干CV值有振荡且逐步增大的趋势,毛羽指数变化也呈现出波动状态.相同线密度和捻度的毛涤嵌入式复合纱的成纱强伸性能比纯毛环锭纱优越.     

嵌入式复合纺纱技术在花式纱领域的应用

探讨嵌入式纺纱技术在花式纱开发领域的应用。将嵌入式纺纱技术应用于花式纱品种开发领域。通过产品构思、模型设计并进行实际纺纱试验,开发出芯鞘结构纱、记忆花式纱、低扭矩纱、段彩纱等多种花式纱品种。认为,将嵌入纺基本原理与多种纺纱方法相结合,通过结构变形,改变长丝、短纤粗纱的材质以及在纱线中存在的形式,引入色彩元素等方法,可以使纱线呈现特殊的结构和外观效果并赋予其全新的功能与风格,开发出形式多样的新型花式纱品种,更好地满足市场需求。     

复合纱产品开发与工艺研究

阐述了复合纱的纺纱工艺原理,通过对棉纺设备进行改造,结合生产实践,确定了复合纱的纺纱工艺流程,就纺复合纱的主要工艺参数进行了实验,分析了纺纱各工序影响复合纱质量的因素,通过合理配置纺纱工艺,解决了在纺纱过程中断头和条干不匀等问题,探讨了在加工复合纱过程中的可行性技术措施及工艺参数,为提高复合纱的质量和进一步开发新产品提供参考依据。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the