国产清梳联有关技术问题的探讨

扼要叙述了国产清梳联技术的发展及目前推广的国产清梳联生产线的主要形式，介绍了引进清梳联和国产清梳联的生条质量和成纱质量情况，指出清梳机联质量考核的首要指标是生条５ｍ重量不均率及其合格率、５ｍ重量偏差合格率，其次是生条条干ＣＶ％。国产清梳机经过不断完美已取得重大突破性进展，其余条质量水平较好的已经达到了引进国际知名厂家清梳联设备的质量水平，且适纺品种范围广，纺纱质量好于传统清棉－梳棉工艺。经过分析。     

国产清梳联技术分析(下)

分析了国产清梳联取得的成绩及技术质量水平,指出国产清梳联工艺技术及其纺纱质量已达到国际同类设备的先进水平.研究探索了国产清梳联工艺及解决当前生条棉结、短绒的有关问题.     

国产清梳联技术分析(中)

分析了国产清梳联取得的成绩及技术质量水平,指出国产清梳联工艺技术及其纺纱质量已达到国际同类设备的先进水平.研究探索了国产清梳联工艺及解决当前生条棉结、短绒的有关问题.     

国产清梳联技术分析(上)

分析了国产清梳联取得的成绩及技术质量水平,指出国产清梳联工艺技术及其纺纱质量已达到国际同类设备先进水平.研究探讨了国产清梳联工艺及解决当前生条棉结、短绒的有关问题.     

国产清梳联的工艺优化

探讨国产清梳联的工艺优化措施。介绍了国产清梳联的工艺流程、各单机的功能和作用。为了提高国产短流程清梳联的适纺性能,根据所纺原料的性能特点以及产品质量要求,兼顾质量和效益,合理确定各部落棉。通过优化清梳联工艺,以达到充分除杂、降低棉结和减少短绒之目的。清梳联工艺优化后,清棉除杂效率达到55.7%,梳棉除杂效率达到93.2%,梳棉生条短绒率减少了0.2个百分点。认为:优化工艺配置是发挥好国产短流程清梳联优质高产效果的关键。     

国产短流程清梳联生产纯棉纱的工艺优化

为了提高国产短流程清梳联的适纺性能,针对清梳联半成品中短绒增量高的问题,分析了清梳联各单机短绒变化趋势,找出了短绒高的原因及工艺配置遵循的原则.通过在开清棉采取降低打手速度、放大打手～尘棒隔距等措施;梳棉机优化分梳隔距、速度、台时产量等工艺参数配置,结果较好地控制了生条短绒增量,提高了生条分梳质量,使清梳联所纺C 14.5 tex、CJ 9.7 tex品种质量明显提高.     

国产清梳联系自调匀整器的选用

简述了当前清梳联系统引用的几种自调匀整装置，阐述了自调匀整器的匀整效果，介绍了使用或未使用自调匀整器的不同生条质量情况，并根据目前国产清梳联的生条５ｍ重量不匀率（总）水平，探讨了国产清梳联系自调匀整器的选用问题。     

国产清梳联应用不同针布的生产实践

通过在国产清梳联上配用国产针布与格拉夫公司针布进行专题试纺和正常生产统计结果．证实了国产针布应用在清梳联上，性能稳定可靠，可以推广使用。同时指出国产针布虽可配套清梳联使用，效果与格拉夫针布无明显差异，但耐磨性稍差。     

提高国产短流程清梳联生条质量的工艺实践

探讨提高国产短流程清梳联生条质量的工艺措施。以国产新型短流程清梳联为例,介绍了短流程清梳联各单机的性能特点,对该短流程清梳联各单机的工艺进行了对比优化试验,使得该流程生条的短绒率和棉结杂质得到显著改善,提高了生条质量。认为:根据配棉质量及短流程清梳联各单机的性能特点优化工艺配置,是发挥清梳联优质高产的关键。     

国产清梳联系统自调匀整器的选用

简述了当前清梳联系统引用的几种自调匀整装置,阐述了自调匀整器的匀整效果,介绍了使用或未使用自调匀整器的不同生条质量情况,并根据目前国产清梳联的生条5m重量不匀率（总）水平,探讨了国产清梳联系统自调匀整器的选用问题。     

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.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

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.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.