调节服装徽循环气候的经编向隔织物

德国德累斯顿工业太学纺织服装学院对经编间隔织物的舒适性能进行了研究,该项计划编号为ALF 13086,主要针对于经编间隔织物的产品开发及其性能研究,目的是探讨经编间隔织物选用纤维材料以及纤维的数量对织物热湿传递性能的影响.     

衬垫用经编间隔织物的压陷性能

为获得具有良好支撑性和压力分布的衬垫用经编间隔织物,对不同规格的经编间隔织物的压陷性能进行研究。在双针床拉舍尔经编机上,通过改变织物纵密、间隔丝垫纱角度、间隔丝直径以及脱圈板距离,试织了13种经编间隔织物试样。测试了试样的压缩应力与应变曲线,并以25%和65%压陷硬度和支撑因子作为评价织物压陷性能的指标。探讨间隔丝密度、垫纱角度和直径以及织物厚度对经编间隔织物压陷性能的影响。研究结果指出：织物屈服阶段是研究织物压缩性能的重要阶段;通过各种结构参数的合理配置,可以获取具有理想压缩特性的经编间隔织物衬垫材料。     

经编间隔织物的性能和应用

介绍了经编间隔织物的结构特点，分析了经编间隔织物的各种特殊性能；总结了经编间隔织物在各个领域中的具体应用；指出经编间隔织物由于其具有特殊的结构和性能已被广泛应用于各个领域，并有着非常广泛的发展前景。     

经编间隔织物压缩性能研究

介绍经编间隔织物压缩性能的影响因素,分析织物厚度、间隔纱排列方式、倾斜角度、细度与密度和间隔纱原料对间隔织物压缩性能的影响,并论述经编间隔织物压缩性能的测试方法和压缩过程。研究发现,采用较粗的间隔丝、较小的间隔纱倾角和较小的织物厚度有助于增强经编间隔织物的抗压性能,而间隔丝排列密度的增大会直接导致织物克质量的增加,并且间隔织物的纱线原料也需要根据实际的应用要求去选择。     

医用护理垫用经编间隔织物力学性能研究

选取7种结构参数不同的经编间隔织物,分别测试其耐磨性能、起毛起球性能、压缩性能,并分析经编间隔织物的厚度、克质量、密度、间隔丝性能等基本参数与其上述力学性能的关系。结果表明,厚度为7～10 mm、克质量为700 g/m2左右的间隔织物的耐磨性较好,而且随着间隔织物厚度和克质量的增大,其压缩率增大。该研究可为经编间隔织物用于医用护理垫时的参数设定和应用等提供一定的理论参考。     

平板压力下床垫经编间隔织物压陷性能与仿真

为了获得具有良好支撑性能和压力分布的床垫用经编间隔织物,对不同细度间隔丝的经编间隔织物进行压缩测试,并得到相应的应力-应变曲线,对织物压陷硬度、支撑因子等压陷性能参数进行分析,同时借助有限元进行仿真模拟得到压缩曲线和织物受力微观状态,并利用SPSS软件对其应力与间隔丝细度进行分析。结果显示：经编间隔织物的压缩可分为线性压缩、屈服和压溃3个阶段,其中屈服阶段是研究床垫用间隔织物压缩性能的重要阶段;经编间隔织物在压缩过程中,应力不仅随间隔丝细度和压陷深度的增加而增加,且应力与间隔丝细度呈高度相关,并随应变的增加相关性愈显著。     

鞋材用经编间隔织物的服用性能

经编间隔织物具有良好的透气性、透湿性、导热性、压缩回弹性,已经被越来越广泛地应用在鞋材上。通过系统研究鞋材用经编间隔织物的相关性能,得出间隔纱的直径与密度对织物的透气性影响较大,经编间隔织物的厚度和网眼孔洞大小影响织物的透湿性,热传导率取决于织物间隔丝的材料和厚度。经编间隔织物的压缩过程是先压表层,之后是间隔丝,最后是间隔丝倒下向两表面滑移,其压缩过程大致可分为4个阶段。经编间隔织物的透气性、透湿性和压缩性能均优于同等厚度的海绵和相似面密度的普通汗布,其导热性比海绵差,但优于普通汗布。     

经编间隔织物压缩性能的研究

采用相同厚度的经编间隔织物和聚氨酯泡沫材料海绵进行性能对比试验,分别测试了两种织物在未经重压和经过1000次、5000次、50000次重压后的弹性性能和压缩性能。结果表明,经编间隔织物的抗压性和回复能力均好于海绵,因此使经编间隔织物替代聚氨酯成为了可能。     

经编间隔织物的热湿舒适性能

为了探讨经编间隔织物的热湿舒适性能,选取了7种不同参数的织物,分别测试其透气性能及透湿性能。通过试验研究和数据分析,探讨透气、透湿性能与经编隔织物的结构参数(厚度、面密度、密度、间隔丝种类)之间的关系。     

经编间隔织物缓压性能的研究

介绍了经编间隔织物的应力分散作用原理,在此基础上,对同等厚度的经编间隔织物和海绵（聚氨酯泡沫材料）进行测试,结果表明：经编间隔织物具有较好的压力分散作用,在一定范围内,随着厚度的增加,缓压性能有所提高。     

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.