纯棉及棉／亚麻交织布前处理工艺的探索

本文对纯棉及棉／亚麻交织布实施高效短流程前处理工艺进行了讨论，采用正交设计法从６只国产稳定剂中优选出新型高效的非硅双氧水漂白稳定剂ＡＲ－７５０，并在不同前处理设备上进行生产性应用试验，获得了理想的结果。     

薄型竹棉混纺弹力牛仔布的开发

介绍了生产竹棉混纺弹力牛仔布的设计思想及络筒、整经、浆染、织造工序的工艺要求和关键技术,染浆工序采取小张力、保伸长、低粘度,织造工序采取小开口、低后梁的工艺配置,能较好地确保浆轴质量及织造产品质量.     

棉藕丝混纺系列产品的开发

介绍了藕丝纤维的性能特征.由于藕丝纤维粗、刚性大、可纺性差,纺纱前必须进行预处理使其软化,以提高其可纺性.藕丝单独成卷及梳理成条均较困难,所以采取棉包混和.棉与藕丝混纺纱系列产品,布面粗犷、朴素、自然,与我国独特的手工织物风格相似,市场前景广阔.     

彩色棉纤维吸湿性能研究

分析了彩色棉的吸放湿性能.在标准状态下,对彩色棉的吸放湿特征曲线进行了测定,并与本白棉进行了比较;根据特征曲线推导出了彩色棉纤维在标准状态下达到吸放湿平衡过程中,回潮率对于时间的回归方程以及吸放湿速率方程.结果表明:棕色棉纤维的吸湿能力与本白棉相似,初始吸、放湿速率高于本白棉;绿色棉纤维的吸湿能力比较差,吸湿速率低于棕色棉和本白棉.     

牛奶纤维与棉纤维混纺纱的开发

介绍了牛奶纤维的特性.针对牛奶纤维抱合力差的特点,采用牛奶纤维和撕断的精梳棉条进行棉包混和;在开清棉工序适当加重棉卷的定量;梳棉工序为减少棉条断头,生条定量偏重控制;粗纱的捻系数偏大掌握,使用橡胶假捻器,提高加捻效率,采用较小的粗纱张力;为了与较大的粗纱捻系数相配合,细纱后区工艺采用大隔距、较小的后区牵伸倍数,前区采用小隔距,可适应牛奶纤维与棉纤维混纺纱的质量.     

玉米纤维与彩色棉纤维混纺纱的开发

分析了玉米纤维与棕棉纤维的特性,玉米纤维与棕棉纤维混纺纱采用两种纤维分别制条再混和纺纱的工艺流程.玉米纤维的长度整齐度好、含杂少、回潮率低,开清棉工序采用"勤抓少抓、多松少打、轻梳少落"的工艺原则.     

原棉成纱品质质量模型

基于对国内外原棉性能与成纱品质关系的研究,提出棉纤维综合品质指数(IFQI)的概念是棉纤维品质性状的综合表达,能表示原棉和成纱品质质量,是预测成纱强力的一个中间参数,并与成纱强力成正比的一个无量纲指标。在纺纱试验的基础上,建立了棉纤维综合品质指数的模型。该模型具有机理性强、自变量少、形式简单直观等优点。     

Utilization of African grains for sourdough bread making

Abstract: Acha and Iburu flours were singly subjected to sourdough fermentation with previously selected autochthonous starters. Sourdoughs were used (30%, wt/wt) as aroma carriers and acidifiers during short time fermentation with the addition of baker's yeast. Acha and Iburu sourdough breads were compared to wheat sourdough bread started with the same strains and to breads made with the same formula but using baker's yeast alone. During Acha and Iburu sourdough fermentations, starter lactic acid bacteria reached almost the same cell density found in wheat sourdoughs. Acidification was more intense. Iburu sourdough bread had the highest total titratable acidity, the lowest pH, and contained the highest levels of free amino acids and phytase activity. The values of in vitro protein digestibility did not differ between Acha sourdough and wheat sourdough breads, while Iburu sourdough bread showed a slightly lower value. Acha and Iburu sourdough breads showed lower specific volume and higher density with respect to wheat sourdough breads. Nevertheless, Acha and Iburu sourdough breads were preferred for hardness and resilience. As shown by sensory analysis, Acha and especially Iburu sourdough breads were appreciated for color, acid taste and flavor, and overall acceptability. Practical Application: This study was aimed at evaluating the technological and nutritional properties of the African cereals Acha and Iburu. Sourdough fermentation and the use of selected starters increased the nutritional and sensory qualities and the potential application for bakery industry.     

酶解淀粉在纯棉纱低温上浆中的应用

探讨酶解淀粉在纯棉纱低温上浆中的应用效果。采用酶解淀粉在低温条件下煮浆和上浆,测试了浆液性能和对纯棉纱的浆纱性能,结果表明:酶解淀粉具有较低的黏度及黏度热稳定性,对纯棉纤维的黏附性较好,浆纱的强伸性能好,毛羽贴伏效果接近磷酸酯淀粉,耐磨性能略低于磷酸酯淀粉。     

棉织物肌理与沙发功能形态构成

棉织物肌理与沙发的功能形态设计密切相关.棉织物的肌理具有特殊的生长方向,这甚至可以影响沙发形态构成的最终效果;不同肌理特征的零部件与沙发构成形态的关系主要表现在利用不同肌理特征进行组合的过程中;根据其肌理特征,可以针对性地进行二次设计,主要方法有:变形性设计、破坏性设计、拼接性设计以及附加装饰性设计等;缝线是棉织物面料...