聚乳酸纤维赛络纺工艺研究

通过改变粗纱间距、粗纱捻系数及细纱后区牵伸倍数研究了聚乳酸纤维赛络纺工艺,分析了不同纺纱工艺对纱线断裂强力、条干不匀率及毛羽指数变化的影响,得到了聚乳酸纤维赛络纺的较优纺纱工艺.在同一台细纱机上,采用相同的粗纱捻系数及牵伸工艺,同时纺制了23.9 tex聚乳酸纤维环锭纱和赛络纱.两种纱线的断裂强力均呈正态分布,两者波动性无明显差异,且前者断裂强力显著高于后者;聚乳酸赛络纱的毛羽有明显改善;两种纱线的条干差异不大,环锭纱略好于赛络纱.     

莱赛尔三粗纱赛络纱的纺制

探讨莱赛尔三粗纱赛络纱的纺纱工艺。借鉴缆形纺和赛络纺的优点,提出了三粗纱复合赛络纺纱方法,从粗纱喂入方式、捻度配置、加捻三角区形态等方面分析了其技术特点。通过合理配置纺纱工艺,成功纺制出莱赛尔14.8tex三粗纱赛络针织纱,并与普通赛络纱进行了质量对比测试。结果表明:与普通赛络纺相比,三粗纱赛络纺能够进一步改善成纱质量,提高纱的可织性、织物的耐磨性和抗起毛起球性能。认为:该纺纱方法可进一步提高赛络纱的技术含量和产品附加值。     

粗纱间距对普梳粗支赛络纱性能的影响研究

为探讨粗纱间距对普梳粗支赛络纱性能的影响,文章选用6种不同中心距双孔喇叭口分别纺制29.1 tex的普梳棉纱,并对成纱性能进行测试,同时将所纺纱线与同支数的集聚纺和环锭纺纱线进行对比分析。结果表明：调节双喇叭口中心距改变赛络纺粗纱间距可以改善纱线质量,采用双喇叭口大中心距所纺赛络纱的强伸性能和毛羽与集聚纺纱相当,条干均匀度也较好。     

全聚赛络纺与全聚纺双芯纱成纱效果对比

双丝包芯纱是一种新型的短纤与长丝复合纱线,为了探究棉粗纱喂入方式对双丝包芯纱包覆效果和成纱质量的影响,分别采用全聚赛络纺和全聚纺纺制364 dtex/83.3 dtex/44.4 dtex棉/有色锦纶/氨纶、364 dtex/30μm/44.4 dtex和292 dtex/30μm/44.4 dtex棉/不锈钢/氨纶三种纱线,并对纱线的包覆效果和纱线质量进行测试,来寻求最适合双丝包芯纱的粗纱喂入形式。研究结果表明:在不同鞘纱喂入方式下纺制双芯纱,成纱机理不同,形成的纱体结构也不同;通过全聚赛络纺纺制的双芯纱成纱性能更优,包覆效果更好,可更好地适应市场需求。     

长丝喂入位置对赛络纺包芯纱结构与性能影响

针对赛络纺包芯纱纺制过程中,长丝不同喂入位置对纱线结构和性能的影响,分别纺制了涤纶长丝在左侧粗纱须条中心、两粗纱须条中间、右侧粗纱须条中心3种结构的短纤/长丝赛络纺包芯纱。对比分析了纱线截面、成纱质量、耐磨性能、拉伸断裂过程和纱线退捻特征。结果表明:3种包芯纱中涤纶长丝均在纱线中心附近,无明显漏丝,条干均匀,毛羽较少;左侧粗纱须条中心喂入纱线拉伸断裂曲线有多峰特征,两粗纱中间喂入纱线拉伸断裂曲线有密集波动特征;右侧粗纱须条中心喂入纱线初始弹性模量最高,拉伸断裂特征为阶梯性断裂,退捻最困难,且在退捻过程中部分纱段被反向加捻,纱线结构最稳定,耐磨性好,纱线强力最高。     

牛角瓜纤维纯纺36.4tex纱的开发

为了开发牛角瓜纤维纯纺纱线,提高其成纱质量,介绍牛角瓜纤维的主要性能,从梳理、并条、粗纱和细纱等工序分析牛角瓜纤维纯纺环锭纱的生产工艺参数和原则,针对牛角瓜纤维纯纺纱断裂强度偏低、条干均匀度差、毛羽较多等问题,采用赛络纺、集聚纺和集聚赛络纺等纺纱方法对其纺纱工艺进行优化,对比分析3种方法所纺36.4tex纱性能。结果表明:采用转杯并合凝聚工艺,可改善牛角瓜纤维的可纺性;降低车速、调整车间温湿度,明显减少环锭纺并条工序绕胶辊和罗拉;赛络纺显著改善纱线条干,集聚纺有效减少纱线毛羽,集聚赛络纺对纱线毛羽和条干均有明显改善,且3种方法都可使纱线断裂强度略有提高;当细纱工序采用集聚赛络纺时,纱线性能可以满足织造要求。     

27.8tex纯苎麻纱线的赛络纺工艺研究

苎麻纤维粗硬,柔软性差,成纱质量差,尤其是长毛羽多.为改善纱线质量,采用赛络纺纱技术试纺27.8 tex纯苎麻纱;探讨了粗纱间距、成纱捻系数、钢丝圈规格对赛络纱质量的影响;得出了赛络纺27.8 tex纯苎麻纱的最优工艺.     

轻薄型牛仔面料用纱的纺纱工艺技术研究

以精梳纯棉粗纱和涤纶长丝为原料,采用赛络菲尔纺纱技术,在其他工艺参数不变的情况下,分别单因素研究长丝与粗纱间距、长丝的预加张力和纱线捻系数对赛络菲尔复合纱质量的影响。结果表明：赛络菲尔复合纺技术纺制24．3tex轻薄牛仔面料用纱的最佳工艺参数捻系数为400,长丝与粗纱间距为6mm,长丝预加张力为9．8cN。     

赛络纺粗纱喂入方式探讨

探讨赛络纺粗纱喂入方式对成纱质量的影响。针对传统赛络纺在制成率、成纱质量和生产效率等方面存在的问题,提出了粗纱交叉扭合喂入和粗纱捻合喂入两种新的粗纱喂入方式,并进行了实际纺纱尝试和质量对比试验。结果表明,上述两种粗纱喂入方式都能有效改善成纱质量。认为:粗纱交叉扭合喂入和粗纱捻合喂入两种喂入方式均有利于改进传统赛络纺存在的问题。生产企业可根据产品用途和质量要求,结合企业设备、操作人员水平等情况,合理选择不同的赛络纺粗纱喂入方式,以生产出满足使用要求的赛络纱。     

新型粗纱“赛络”纱线的研制及性能分析

对新型粗纱"赛络"纺纱的风格和工艺进行了研究与分析;同时就所纺的新型粗纱"赛络"纺纱线的主要成纱性能指标进行了测试以及分析,结果显示其强度较传统赛络纺纱线和普通纱线稍好,而条干不规则性较大,适合生产做布面粗糙粗犷的流行织物。     

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press