Outlast改性腈纶棉混纺纱调温性能研究

研究混纺比对Outlast改性腈纶棉混纺纱调温性能的影响。使用Origin7.5软件拟合出Outlast改性腈纶棉混纺纱调温性能与混纺比的关系曲线。试验结果表明:Outlast改性腈纶棉混纺纱的调温性能随着Out-last改性腈纶纤维含量的增加呈线性递增,且当Outlast改性腈纶纤维含量大于40%时,混纺纱的调温性能较明显;Outlast改性腈纶纤维纯纺纱的热焓值明显小于Outlast改性腈纶纤维的热焓值,由此认为纱线纺制过程对Outlast改性腈纶纤维纱线的调温性能也有影响。因此,只有采用适当的纺纱工艺参数配置,才能保证纱线较好的调温性能。     

Outlast改性腈纶棉混纺纱混纺比的优化

为了优化Outlast改性腈纶棉混纺纱的混纺比,设计了11种混纺比,通过对不同混纺比Outlast改性腈纶棉混纺纱的断裂强力、回潮率、熔融热焓值、结晶热焓值等指标进行测试分析与计算,并使用Origin7.5软件拟合出Outlast改性腈纶纤维含量与混纺纱各指标的模拟曲线和函数关系,采用多目标优化方法建立统一目标函数,利用lingo9.0软件确定出Outlast改性腈纶棉混纺纱的最优混纺比。表明:当Outlast改性腈纶纤维的含量约为60%时,纱线的综合性能指标达到最优。     

竹炭改性涤纶纤维/棉混纺纱线力学性能研究

为了研究竹炭改性涤纶纤维/棉混纺纱中竹炭纤维含量与混纺纱力学性能的变化关系,对不同混纺比混纺纱线在YG061电子单纱强力仪上进行拉伸性能、应力松弛性能测试,并对测试结果进行了分析和比较.结果表明:竹炭改性涤纶纤维/棉混纺纱的断裂强力随着竹炭改性涤纶纤维含量的增加先有逐渐减小的趋势,然后增大.竹炭改性涤纶纤维/棉的混纺比小于临界混纺比时,混纺纱的断裂伸长率变化趋于平直;一旦超过临界混纺比,随着竹炭改性涤纶纤维含量的增加,断裂伸长率迅速增大.在实际应用中,混纺纱最低断裂强度对应的临界混纺比在设计中应尽量避免选用.随着竹炭改性涤纶纤维含量的增加,混纺纱的弹性越来越好.     

竹炭改性涤纶纤维／棉混纺纱线力学性能研究

为了研究竹炭改性涤纶纤维／棉混纺纱中竹炭纤维含量与混纺纱力学性能的变化关系,对不同混纺比混纺纱线在YG061电子单纱强力仪上进行拉伸性能、应力松弛性能测试,并对测试结果进行了分析和比较。结果表明：竹炭改性涤纶纤维／棉混纺纱的断裂强力随着竹炭改性涤纶纤维含量的增加先有逐渐减小的趋势,然后增大。竹炭改性涤纶纤维／棉的混纺比小于临界混纺比时,混纺纱的断裂伸长率变化趋于平直;一旦超过临界混纺比,随着竹炭改性涤纶纤维含量的增加,断裂伸长率迅速增大。在实际应用中,混纺纱最低断裂强度对应的临界混纺比在设计中应尽量避免选用。随着竹炭改性涤纶纤维含量的增加,混纺纱的弹性越来越好。     

Dralon细特异形腈纶纱线强伸性能测试分析

探讨Dralon细特异形腈纶纤维纯纺、混纺纱线捻系数和混纺比对强伸性能的影响。在棉型纺纱试验机上,纺制了7种不同捻系数的Dralon细特异形腈纶14.5 tex纯纺纱、6种不同混纺比例的Dralon细特异形腈纶/棉14.5 tex混纺纱,并测试了纱线的断裂强度和断裂伸长率,对其捻系数、混纺比例与纱线拉伸性能之间的关系进行了回归分析。结果表明:14.5 tex细特异形腈纶纯纺纱线的临界捻系数在338左右。Dralon细特异形腈纶/棉混纺纱混纺比例为40/60左右时,混纺纱断裂强力最低、断裂伸长率较差;随着Dralon细特异型腈纶纤维含量的增加,混纺纱断裂强度及断裂伸长率均呈上升趋势。认为:纺制Dralon细特异型腈纶/棉混纺纱时,Dralon细特异型腈纶的含量最好大于40%。     

石墨烯改性涤纶/蓄热调温纤维/长绒棉混纺纱的制备与性能分析

文章采用石墨烯改性涤纶、蓄热调温纤维、长绒棉设计开发了混纺比为50/30/20、30/50/20、20/70/10的3种复合功能纱线,并对纱线的强力、拉伸性能、条干均匀度以及热学性能和抗菌性能进行测试分析。结果表明:蓄热调温纤维的静电现象会影响混纺纱的条干均匀度,并且其含量的增加会使混纺纱线的断裂强力降低;石墨烯改性涤纶所占质量分数的增加会造成混纺纱的韧性下降,同时混纺纱的热学性能和抗菌性能也会受到纤维不同混纺比的影响。     

Outlast纤维混纺比对成纱性能的影响

研究Outlast纤维混纺比对混纺纱性能的影响。以Outlast纤维、棉、莱赛尔纤维为原料,采用环锭纺工艺纺制不同Outlast纤维含量的混纺纱。对混纺纱的调温性、强伸性、条干均匀度、毛羽等性能进行测试分析。结果表明:当Outlast纤维/棉/莱赛尔比例为40/36/24时,纺制混纺纱的调温性能、强伸性能、条干和毛羽指标均较佳。认为:Outlast纤维在混纺纱中的含量达40%时,可满足一般纱线调温及机械物理性能要求。     

蓄热调温混纺纤维径向分布规律及影响因素

介绍了采用切片法对不同混纺比棉、丝光羊毛、Outlast?纤维混纺纱纤维径向分布转移规律进行分析和比较,计算得出汉密尔顿转移指数。同时对影响棉、丝光羊毛、Outlast?纤维混纺纱截面中纤维径向分布规律的因素进行探讨,得出：混纺纱组分相同时,各纤维的转移趋势受纤维性能的影响,其转移程度受纤维含量的影响。棉、丝光羊毛、Outlast?纤维混纺时,Outlast?纤维的汉密尔顿指数与其含量呈线性递增的关系。随着Outlast?纤维含量的增加,纤维在混纺纱外层分布越多。棉、Outlast?、丝光羊毛纤维的最佳混纺比为50:40:10。     

Outlast腈纶纤维的调温性及其纱线的耐高温性研究

测试了Outlast腈纶纤维的温度调节性指标,观察不同温度处理前后纤维的表面形态,研究了不同温度处理后Outlast腈纶和棉混纺纱的机械性能和弹性.结果表明:Outlast腈纶纤维的确具有调温性,在100～200℃范围内,随着温度的升高,混纺纱的断裂强力、伸长率、断裂功都呈现下降趋势,120℃以后,混纺纱的定伸长弹性率和定负荷弹性率都开始下降.     

抗起球腈纶/棉混纺织物起球性能研究

研究了混纺比及细纱捻度对国产抗起球腈纶/棉混纺纱的性能及混纺织物起球性能的影响.实验结果表明:国产抗起球腈纶/棉混纺纱在不同的捻度下存在不同的断裂强度临界混纺比.综合考虑织物的起球性能和生产成本,抗起球腈纶/棉混纺比为50/50、纱线捻度750捻/m为最优方案.     

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