麦草半化学浆的生产实践

我公司20万t/aA级高强瓦楞原纸项目配套制浆工程,引进了西班牙SAICA公司麦草半化学浆二手制浆生产线.项目于2002年10月份竣工投产,用50%半化学麦草浆和50%#11美废AOC C浆,440/550型纸机抄造高强度瓦楞原纸,产品质量符合国家A级标准.该项目之所以有较好的经济效益,主要得益于半化学麦草浆的成功自制,因为半化学浆的得率高,硬度大,可提高瓦楞原纸的环压强度.现就麦草半化学浆的生产实践介绍如下.     

麦草无硫半化学制浆工艺

无硫半化学制浆是防止空气污染的一种制浆方法。国外采用混合阔叶木无硫半化学制浆，抄造瓦楞原纸，强度性质与相同用碱量和液比的中性亚硫酸盐法半化学浆基本相似。考虑到无流半化学制浆的优点，同时近年来国内Na人O3的生产能力增长较快，因此，研究Na2CO3和NaOH混合液制取麦草无硫半化学浆有一定的现实意义。1试验方法1．1原料：取自山东禹城县贮存半年以上麦草，切成20～40mm长草片。12蒸煮：在151电热蒸煮锅中进行。13打浆：先在Valley打浆机中疏解浆料，磨浆在高浓实验磨浆机上进行。1．4抄纸及检测：在纸页成型器上抄造纸页，测定…     

麦草微爆破法制高得率浆

麦草微爆破法制高得率浆卢章文（陕西省商洛地区造纸厂７２６０００）关键词麦草微爆破法高得率浆纸浆喷射器草类原料制浆工艺，如低温快速蒸煮法，很多生产厂应用，但用碱量高达１３％左右，浆渣量大，成纸强度很难提高，抄纸车速受限。笔者经过多年实践，研究了一种新的...     

黑色套袋纸的分步染色法

水果套袋纸的内纸,一般都采用深黑色纸。因为黑色完全吸收光线,使水果表面能均匀地吸热,防止局部早熟而引起的色泽不一。采用传统的浆内染色方法,因抄造过程还要进行大量脱水,染料的上染率较低,无法染制深色纸页。为此,我们对纸浆采用分步染色的方法,取得了较好效果。一、工艺流程麦草切草蒸煮（球内染色）提取洗筛打浆（浆内染色）抄纸复卷入库二、球内染色工艺我们公司主要以麦草为原料,采用碱法蒸煮制浆。在高温碱性条件下,对纤维素纤维能够取得较好染色效果的只有硫化染料。染色时先用硫化钠还原成隐色体而溶…     

制浆筛选和尾浆处理

广西贵糖（集团）股份有限公司目前拥有两条制浆生产线,日产绝干浆240吨左右,主要原料为甘蔗渣,两条生产线由于建厂时间和当时社会要求不同,其生产设备、工艺流程和工艺指标也有所不同,新的制浆筛选生产设备为外流式压力筛,旧的筛选生产设备则主国CX型筛浆机,在较大的生产能力下,筛选工序产出的尾浆量约占15%左右,尾浆专供纸机抄造瓦楞纸,虽然这样,大量的尾浆产生,抄纸机无法处理完尾浆,多余的尾浆大部分排街,造成原材料的浪费和增加制浆成本,贵糖在新筛选系统的基础上,开始了对旧筛选系统的改造,同时对尾浆的处理也是改造中的一个重点项目,下面就贵糖制浆筛选和尾浆处理方案作比较。     

农业废弃物抄造瓦楞原纸研究

以麦草和棉秆等农业废弃物为原料,经弱碱处理后,采用机械法制浆,用于抄造瓦楞原纸。麦草经2％的碱处理后,成纸环压指数可达到A级瓦楞原纸的要求,成纸裂断长可达到C级瓦楞原纸的要求。棉秆不进行碱处理,直接进行机械制浆,成纸环压指数可达到A级瓦楞原纸的要求。     

混合竹材漂白硫酸盐浆湿纸幅强度和粘附特性

提出用纸浆湿纸幅累积破裂功与粘附功的比值S／A来评价纸浆的抄造性能。在某一打浆度范围内，混合竹材漂白硫酸盐浆具有较好的抄造性能。适当保留细小组分有助于提高混合竹材漂白硫酸盐浆的抄造性能，利用湿纸幅S／A值与干度的变化曲线可以看出．湿纸幅干度对混合竹材漂白硫酸盐浆抄造性能的影响。     

玉米秸秆化机浆的制备及其配抄性能的研究

本课题以玉米秸秆为原料,以KOH预浸渍和磨浆制备玉米秸秆化学机械浆(化机浆),探讨了预浸渍废液的理化性质,研究了不同打浆转数下,玉米秸秆化机浆与慈竹半化学浆配抄比例对手抄片物理性能的影响、二者配抄时的协同效应及制备瓦楞原纸的可行性。结果表明,玉米秸秆化机浆预浸渍废液可制备有机肥和复混肥料;与慈竹半化学浆相比,玉米秸秆化机浆具有较高的松厚度,较低的抗张指数、耐破指数和环压指数。在玉米秸秆化机浆中配抄一定比例的慈竹半化学浆有助于提高手抄片强度指标,但对松厚度有负面影响。当混合浆中玉米秸秆化机浆配抄比例为50%时,纤维间的结合强度存在一定协同效应,混合浆手抄片抗张指数的实际值略高于其抗张指数的加权贡献值。在玉米秸秆化机浆(游离度380 mL)中配抄20%慈竹半化学浆,所得手抄片各项指标均能达到瓦楞芯(原)纸规定的合格品技术指标。     

桉树纸浆及其利用

就桉树纤维和纸浆和特点来看，桉树浆适用于抄造各种档次的纸，尤其和其它浆种配用时更能发挥它的优势，但利用时应解决好配用比例等问题。制主得率浆是最适合桉树的制浆方法，也将会是桉树浆制浆的发展方向。     

制浆条件对巨芒草半化学浆及其成纸性能的影响

研究了NaOH用量、蒸煮时间及打浆时间对巨芒草浆及其成纸性能的影响,并将巨芒草浆与废瓦楞纸浆（CF浆）进行对比。实验发现,巨芒草浆比CF浆含有更多的细小纤维（〈0.2mm）,并有更好的机械性能;采用100%巨芒草浆或巨芒草浆和CF浆共同抄造纸板,纸板的平压强度、环压强度和瓦楞压溃指数很高,但透气度较差;在实验条件下,打浆时间对纸浆及其成纸性能影响最为显著。     

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.     

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.     

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.     

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.     

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.     

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.     

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