天丝纤维原纤化对纸页吸液性能和孔径的影响

原纤化的天丝纤维可应用于电池隔膜、超级电容器隔膜材料领域,改善隔膜孔径结构,影响隔膜的吸液性能。本文主要对天丝纤维进行原纤化处理,探讨了天丝纤维原纤化过程及不同原纤化阶段对应纸页吸液性能的差异及孔径分布的变化。结果表明,天丝纤维的原纤化主要分为皮层脱落,芯层剥离,切断,纵向劈裂,主体崩溃,进一步剥离等过程;天丝纤维原纤化使得纸张吸液性能发生变化,在打浆度为15°SR时,紧度为0.27g/cm~3,吸液高度为137mm/10min,92°SR时,紧度为0.44 g/cm~3,吸液高度为23 mm/10min;随着原纤化程度的提高,纸页平均孔径和最大孔径呈现下降趋势,打浆度为15°SR时平均孔径为19.97μm,最大孔径为103.4μm,打浆度为92°SR时平均孔径为0.30μm,最大孔径为0.83μm。     

Li/MnO2一次电池用纸基隔膜的制备和性能研究

本研究以天丝纤维为原料,通过打浆获得原纤化天丝纤维,采用湿法成形技术制备了原纤化天丝隔膜并应用于Li/MnO₂一次电池,对比探讨了不同原纤化程度天丝纤维隔膜和熔喷无纺布隔膜的微观形貌、孔隙结构和电化学性能。结果表明,原纤化程度的增加使隔膜表面细小纤维覆盖主干纤维,同时孔隙率从76.3%降到67.3%,Gurley值从3.30 s增加到10.1 s,平均孔径从0.79μm降到0.35μm,电池欧姆阻抗RΩ从1.55Ω增加到1.94Ω,电池放电电压平台和比容量明显降低。相比于熔喷无纺布隔膜,天丝隔膜厚度较小,平均孔径较小且孔径分布均匀,离子阻抗较低,放电性能稳定。     

天丝对碱锰电池隔膜结构性能的影响

通过Valley打浆机制备不同打浆度的原纤化天丝纤维,与合成纤维、植物纤维混合抄造碱锰电池隔膜纸,研究了天丝打浆度、加入量对碱锰电池隔膜纸的孔径结构、吸液保液及强度性能的影响,并与不含天丝纤维的隔膜纸的孔径分布进行了对比。结果表明,经打浆处理的天丝纤维得到充分原纤化,分丝帚化较好,能形成几十至几百纳米直径的超细纤维;天丝纤维的加入及其较高的打浆度有利于提高纸张的抗张强度和减小纸张孔径,但加入量过多,打浆度过高不利于提高纸张的吸碱率和吸碱速度;较佳的天丝纤维添加工艺为打浆度35~45°SR、添加量10%~15%。     

超级电容器隔膜制备及其孔隙率对电化学性能的影响

根据隔膜性能要求,采用低浓轻刀打浆和高浓磨浆两种方式制备微纤化纤维,对制备的隔膜进行了物理性能检验,并针对不同孔隙率隔膜制备的超级电容器进行了电化学性能分析。结果表明,与低浓轻刀打浆方式相比,高浓磨浆可以有效地保留纤维长度,提高纤维长径比,在打浆度为85°SR时,隔膜抗张强度达到0.55kN/m,孔隙率为67%,葛尔莱透气度为41.7μm/(Pa·s)。随着隔膜孔隙率的提高,超级电容器的比电容在0.5 A/g电流密度下逐渐增大;孔隙率为68%的隔膜制备的超级电容器循环伏安特性曲线呈明显的矩形,表现出良好的电容性能。     

天丝纤维在碱锰电池隔膜中的应用研究

介绍了天丝纤维的特性和在碱锰电池隔膜生产中的应用情况。天丝纤维经打浆设备处理后能较好地原纤化,可与丝光化木浆、耐碱性纤维和水溶性纤维混合湿法抄造碱锰电池隔膜。测试结果表明,天丝纤维的加入可以生产出性能指标良好的电池隔膜。原纤化的天丝纤维是碱锰电池隔膜生产的理想原料。     

两种纤维素纤维的原纤化及抄造特性

主要对天丝纤维和丽赛纤维的原纤化形态随打浆强度的变化进行了研究：同时表征了不同打浆强度下,天丝纤维和丽赛纤维的抄造性能。结果表明,通过控制打浆强度,天丝纤维和丽赛纤维的长度、直径、扭曲程度和原纤化程度都会发生变化;在打浆强度增强的过程中,天丝纤维和丽赛纤维均首先被迅速地切断,然后才开始出现明显的原纤化现象;相对于纤维长度而言,天丝纤维和丽赛纤维的打浆度均对纤维原纤化的程度更敏感;相对于丽赛纤维,天丝纤维具有高度的原纤化特性和大幅的形态可控性。本研究加深了对天丝纤维和丽赛纤维的认识,为纤维素纤维在高精度过滤等特种纸领域的应用提供了一定的借鉴。     

原纤化Lyocell纤维的制备及结构分析

通过槽式打浆(荷兰式打浆机)、盘磨磨浆、PFI磨打浆3种方式制备打浆度一定的原纤化Lyocell纤维浆料,并用此浆料制备了Lyocell纤维纸.通过测定浆料保水值、纤维长度分布、纸张透气度、孔径等指标,分析了打浆方式对原纤化Lyocell纤维的结构、形态以及纸张性能的影响.研究结果表明,槽式轻刀打浆Lyocell纤维原纤化结构丰富,其保水值最高且纤维长度最长,分别为73.7%和1.35mm(数均长度).Lyocell纤维的原纤尺寸在几十纳米到几百纳米之间.具有巨大的长径比,用此原纤化纤维制备的纸张具有丰富的迷宫孔结构,其孔径最小,透气度最大,分别为4.7μm和623mL/min.     

造纸用PPTA纤维打浆工艺的探讨

本论文通过研究不同PFI磨打浆压力下聚对苯二甲酰对苯二胺(PPTA)浆粕的原纤化形态及其保水值变化,发现在打浆间距为1.5mm、2.5mm和3.5mm下,随着转数的提高PPTA浆粕保水值上升的趋势基本接近;在相同打浆转数下,打浆间距越小浆粕保水值越大.结合显微镜观察,发现打浆间距2.5mm和3.5mm时,纤维原纤化效果较好,原纤化细纤维较长,直径在几十到几百个纳米之间,部分缠绕成团状,且纤维形态和长度保持良好.     

锌银电池用PVA/天丝隔膜的研制

目前快速激活一次锌银贮备电池的隔膜主要是亲水性隔膜和聚乙烯醇(PVA)隔膜组合使用,但亲水性隔膜存在大孔,且湿抗张强度较低。为提高隔膜材料的性能,本研究利用天丝纤维的原纤化特性结合造纸湿法成形工艺制备得到PVA/天丝隔膜,该隔膜定量为28. 8 g/m~2,湿抗张强度为300 N/m,平均流量孔径为3. 52μm,最大孔径为20. 50μm,1 min吸液高度为10 mm。与定量为25. 5 g/m~2的亲水性隔膜相比,PVA/天丝纤维隔膜具有更高的湿抗张强度、更加均匀细小的孔径。     

芳纶Ⅲ纤维的原纤化研究

对芳Ⅲ纤维进行原纤化处理并对原纤化过程中纤维的形态结构变化进行了研究。SEM观察发现:芳Ⅲ纤维在原纤化过程中出现皮层剥落、结构疏松、轴向劈裂、进一步解离从而实现原纤化。对制备的芳Ⅲ原纤化浆粕进行表征,结果表明制得的浆粕打浆度达到60°SR,保水值为261%,比表面积9.42m2/g,结晶度42.49%。     

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