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该针刺无纺布由经化学处理的黄麻及羊毛混和制成。所用的机器设备为:①已经商品化的72″幅宽的“Bywater”无纺布机;②黄麻回丝梳麻机机;③锯齿梳理机,机上安有为改变纤维平行而设的交叉成网装置。“Bywater”无纺布机针刺交叉叠合的纤维网,喷上粘合剂,然后加热焙烘。这种针刺无纺布的物理性能得到测定,并被送到一些 相似文献
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众所周知 ,无纺布是纺织领域中的朝阳行业 ,按生产工艺的不同可分为针刺、水刺、热风、纺粘、熔喷无纺布。目前国内产品档次高的无纺布生产设备主要依赖进口 ,国内的纺粘无纺布设备生产厂家尚只能生产仿意大利STP及NWT型设备 ,产品以中厚型 (4 0 g/m2 以上 )无纺布为主。近几年来 ,国外纺粘无纺布设备发展很快 ,德国Reifenhause公司及美国Ason公司已推出SMMS等高档设备 ,纺粘无纺布单丝纤度达 0 .9dtex ,产品应用领域也越来越广。我国加入WTO之后 ,为满足市场需要及适应国际竞争要求 ,研制生产高档次无纺布生产设备势在必行 ,狭缝式气… 相似文献
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方伟 《北京印刷学院学报》2014,(2):1-5
为了研究铜版纸水性上光涂布工艺对印品质量的影响,得到最佳的涂布工艺参数,使用IGT印刷适性仪在一定印刷条件下对铜版纸实地打样,分别在不同的涂布速度与涂布厚度下,对各印刷样张进行水性光油上光涂布,通过测试各样张的光泽度和耐折度,比较不同工艺条件下上光前后印品光泽度和耐折度的变化,探讨涂布速度、涂布厚度对水性上光质量的影响。结果表明,涂布速度和涂布厚度与印品的光泽度和耐折度有关。上光印品的光泽度和耐折度会随着涂布速度和涂布厚度的增大而增大,其增量有最大值。合理匹配上光工艺的这两个条件,能够获得最佳上光工艺参数。 相似文献
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造纸行业对高速帘式涂布非常感兴趣,因为帘式涂布可以不使用与网接触的机械计量设备而达到生产高涂布量的涂布纸和纸板的目的。该具有计量功能的涂布工艺避免了很多在计量过程中与高剪切相关的问题和由此带来的缺陷。而且,帘式涂布可以形成覆盖率良好且均匀的涂层。尽管越来越多工厂使用帘式涂布工艺,但对帘式涂布形成涂层的结构特征的研究却很少。在此次研究中,我们将会分析商业化生产的帘涂牛卡纸和纸板的涂层结构,并使用横截面图像分析技术来表征涂层结构。对帘式涂布纸的结构参数如孔隙尺寸分布、颗粒取向以及涂层厚度的均匀性进行了评价,并与传统的刮刀涂布和膜涂布纸进行了对比。结果表明,帘式涂布形成的涂层结构具有更松厚且更多孔等优点。粘土粒子在帘式涂层中分布更均匀,这也表明了帘式涂布具有良好的涂布覆盖率以及涂层厚度均匀性。 相似文献
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为了研究土鸡饲喂枸杞皮渣所产的鸡蛋的保鲜方法,运用涂膜保鲜技术对鸡蛋进行涂膜处理,以失重率、蛋黄系数、哈夫单位、蛋白pH、浓稀蛋白比为指标,研究壳聚糖-冰醋酸复合涂膜液、壳聚糖-山梨酸钾复合涂膜液、壳聚糖-饱和氢氧化钙复合涂膜液、壳聚糖-面筋蛋白-玉米醇溶蛋白复合涂膜液和普鲁兰糖-甘油-油酸-吐温80涂膜液对鸡蛋的保鲜效果,发现普鲁兰糖-甘油-油酸-吐温80复合涂膜液保鲜效果最好,贮藏25 d后,其失重率为5.1%,蛋黄系数为0.31,哈夫单位为40,蛋白pH为8.93,浓稀蛋白比为0.53。在此基础上,采用响应面法优化浸涂时间和涂膜次数对失重率的影响,得到最佳参数值为:浸涂时间20 s,涂膜次数3 次,在此条件下进行验证试验,验证结果中失重率为2.78%±0.06%,与预测值之间的相对误差为0.007%,表明应用响应面法优化涂膜保鲜工艺是可行的,结果发现"枸杞"鸡蛋最佳涂膜保鲜方法为普鲁兰糖-甘油-油酸-吐温80复合涂膜液浸涂20 s,涂膜3 次。 相似文献
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Complete peanut‐surface coverage and strong adhesion are necessary for whey protein‐based oxygen barrier coatings to be totally effective in reducing the oxidative rancidity of peanuts. Peanuts coated with a fluidized‐bed coating system attained practically complete coverage, and coating efficiency results were consistent and reproducible. Addition of surfactant to the coating solution improved whey protein coating efficiency on blanched/roasted peanuts coated with a bench‐scale fluidized‐bed coating system. A lower level of surfactant addition to the coating solution was required to attain complete coverage, compared with previous studies on dip coating and pan coating of peanuts. Addition of surfactant to the coating solution and peanut preroughening both imparted good coating adhesion for fluidized‐bed‐coated peanuts. Compared with pan coating, fluidized‐bed coating required application of a greater amount of coating solution because of the loss of coating solution to the fluidized‐bed column wall during spraying. Overall, fluidized‐bed coating required a shorter processing time and provided the peanuts with better coating efficiency and adhesion. These results suggest that a fluidized‐bed coating system is a viable alternative coating process for whey protein coating of peanuts. 相似文献
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ABSTRACT: Sodium chloride of different shapes (hollow pyramid, crushed flake, cube, and porous cube) and sizes (50-200 mesh) were applied by nonelectrostatic and electrostatic powder coating to popcorn coated with 1.2 to 3.3% soybean oil. Electrostatic coating was more efficient than nonelectrostatic in all cases. The smaller the particles, the higher the coating efficiency for both electrostatic and nonelectrostatic coating. Crushed flake and hollow pyramid were more efficient than cube and porous cube shapes. Coating efficiency improved as the oil content increased for nonelectrostatic but not electrostatic coating. Use of electrostatic coating can reduce waste and provide a more efficient coating method by decreasing seasoning or oil needed to reach the target level. 相似文献
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The performance of edible coating is influenced by the properties of coating materials and execution methods. In this study, three different coating materials (chitosan, sodium alginate, and soy protein isolate) and four different coating application methods (dipping, enrobing, spraying and electrostatic spraying) were investigated on their performance for coating Mozzarella cheese. The properties of coating solutions, morphology and basic quality changes of the cheese during storage at 4 °C were evaluated. Results showed that sodium alginate solution was the most viscous (η = 0.155 Pa s) and had small contact angle on hydrophobic substrate surface indicating its better spreadability on cheese. Film thickness displayed obvious differences based on the coating methods (ranging from 30.6 to 83.3 μm), with two spraying methods leading to thinner coatings. Sodium alginate coated cheese possessed the best overall physicochemical properties during storage whereas the preservation effects were not significantly different among four coating methods. This study provided valuable new information about the effective coating application methods for different coating materials. 相似文献