胶印工艺发展过程的思考

胶印工艺的发展经历了三色印刷工艺、多色印刷工艺、四色印刷工艺、非彩色结构工艺和高保真印刷工艺等过程，本文从各印刷工艺的特点来分析印刷工艺的发展规律，探讨印刷工艺的发展方向。     

皮革拼接工艺在家具设计中的应用

对不同种类皮革拼接工艺进行分类描述,包括原只拼接工艺、抽刀拼接工艺、镶花拼接工艺、编织拼接工艺、砌砖拼接工艺、波浪拼接工艺和马赛克拼接工艺。介绍了皮革拼接工艺在传统家具设计及创意家具设计中的具体应用。     

G7与GATF应用对比

G7工艺与GATF工艺同样对印刷质量起到一定的控制作用,在未来的发展中,G7工艺与GATF工艺必定会相互融合形成新的印刷质量控制工艺,以GATF工艺作为印刷机状态控制工艺,以G7工艺作为印刷色彩控制工艺。两种工艺会对印刷行业的发展起到促进的作用。     

不同工艺手法在模杯文胸碗口中的运用

为实现模杯文胸碗口工艺设定的规范化,在深入了解模杯文胸的款式、罩杯、材料、结构等方面的基础上,介绍缝制工艺、热贴合工艺、超声波工艺3种工艺手法在模杯文胸碗口的运用,从暗合工艺、码边工艺、双针工艺和包边工艺详细介绍缝制工艺的运用,从直接贴合工艺、非直接贴合工艺介绍热帖合工艺的应用,一定程度上规范了模杯文胸碗口的工艺设定,为模杯文胸产品的开发提供参考。     

酶法豆乳生产工艺的研究

<正> 豆乳工艺按其所采用技术的不同,可分为传统型工艺与酶法工艺两种。传统型工艺就是指采用传统加工技术,如浸泡、磨浆、热处理、过滤等工艺。这类工艺目前应用得最为广泛,国内外企业太多采用这类工艺或其改进型工艺,其中以伊利诺工艺、Johnso工艺较为成功,应用也较广泛。近     

羊绒衫工艺设计分析

本文主要通过羊绒衫的各种款式、各种肩型、各种领型、各种组织、各种纱线所对应的各种针型来分析制作羊绒衫的工艺设计方法。羊绒衫的工艺设计分编织工艺(前道工艺)、套口工艺(后道工艺)、后整理工艺(缩绒工艺与整烫定型工艺)。工艺的合理与否直接关系到成品的外观、质量以及服用性能，因此本文列出了一些羊绒衫工艺设计的经验公式与数据，供大家参考，希望有助于羊绒衫的工艺设计人员能设计出更好、更合理的羊绒衫工艺.     

玻璃印刷装饰工艺及油墨的发展趋势

常见玻璃装饰工艺 1.高温烧结型丝印工艺; 2.低温固化型丝印工艺（含溶剂型和水性）; 3.UV固化型丝印工艺; 4.低温固化喷涂工艺; 5.低温固化淋涂工艺; 6.水转贴化高温烧结工艺; 7.溶剂及UV型数字喷印工艺;     

真空灌注成型条件及应用研究

如今先进复合材料的应用越来越广泛,复合材料成型工艺的研究也越来越重要。介绍了一种低成本成型工艺——真空灌注成型工艺。对这一工艺的基本原理、工艺过程、工艺条件以及工艺影响因素进行介绍,并以实例介绍了真空灌注成型工艺在航空航天、风力机叶片制造和船舶制造业中的应用。     

芦荟粘胶纤维针织面料的生产工艺

阐述了芦荟粘胶纤维的特性,介绍了采用18.4 tex芦荟粘胶纱为原料,在单面大圆机上开发生产一款新颖提花针织面料的编织工艺和染整工艺。编织工艺介绍了织针排列方式、上机三角工艺和意匠工艺。染整工艺介绍了煮练处方与工艺条件、染色处方与工艺条件。     

发酵工艺研究进展综述

本文从两个层面分析了发酵制品的工艺。原料预处理工艺方面,重点分析原料预处理工艺和发酵工艺;发酵制品发酵后处理工艺方面,主要分析了陈酿工艺、杀菌工艺和脱盐工艺,揭示我国发酵制品的传统工艺,并对新工艺进行简要的分析,以实现发酵制品工艺的可持续发展。     

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.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

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.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

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.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.