表面具有微结构的美术用纸及其制备工艺

正申请公布号:CN 105908558 A发明人:胡素贇李云茹吕春凤李玉叶张力克申请人:南阳理工学院提供一种表面具有微结构的美术用纸及其制备工艺。如图1所示,表面具有微结构的美术用纸的纸层表面设置有微结构层,微结构层均匀密布设置有众多微结构,微结构深度为纸层厚度的1/5~1/3,微结构包括等间距排布的直线沟槽、锯齿线沟槽、网状沟槽。微结构用于容纳颜料液,微结构厚度太深,会使     

AZ4620紫外厚胶制备金属小零件工艺研究

采用AZ4620紫外光刻胶在UV-LIGA技术基础上制备了高深宽比MESM微结构。研究曝光、显影关键工艺因素对图形微结构的影响,解决匀胶、烘培等关键工艺问题,优化了AZ4620胶光刻工艺,成功制作出了近30μm厚的AZ4620光刻胶微结构图形,并通过电铸铜得到了具有垂直侧壁和高深宽比的精细镀铜MESM微结构。     

木棉纤维的阳离子改性及其染色性能

采用阳离子改性剂SA对木棉纤维进行阳离子改性,优化了木棉纤维阳离子改性工艺条件,探讨了阳离子改性对木棉纤维微结构和染色性能的影响。结果表明,经过阳离子改性处理,木棉纤维的微结构发生了一定的变化,染色性能有所提高,耐洗牢度比未改性木棉纤维提高半级。     

微结构镜片对青少年近视预防的探索

<正>目前,国内外都在积极开展减缓儿童青少年近视发展方面的研究,已知有多个研究已经证明微结构镜片有减缓近视发展的作用。为了验证不同设计的微结构镜片效果差异,与验配普通单焦点框架眼镜配戴者的近视进展程度进行比较,现将结果报告如下。     

糜状食品物料流变特性的实验研究

糜 状食品物料具有不定形微结构。其流变特性的研究一直是食品流变学问题中的难点,本文通过对猪肉糜和鱼糜 的流变特性测试和分析。阐述了糜状食品物料流变特性的影响因素及其形成机制。为进一步建立糜状食品物料流变特性和其微结构之间的定量描述模型打下基础。     

电化学氧化后碳纤维微结构的研究

本文用ＴＥＭ、ＸＰＳ和Ｘ射线衍射法研究了电化学氧化后粘胶基碳纤维的微结构。结果表明电化学氧化可以使碳纤维的微结构均匀化，从而消除某些结构缺陷，并引入大量的ＯＨ、ＣＯ、ＣＯＯ、ＣＯＣ等含氧官能团。     

SU-8光刻胶加工工艺及应力梯度研究

文章采用牺牲层刻蚀技术加工SU-8胶MEMS微结构,BP212正性光刻胶作为牺牲层,SU-8胶作为结构层。制造出的SU-8胶微结构完整,表面无裂纹,牺牲层释放干净。通过测量释放后的SU-8胶悬臂梁曲率半径,计算其应力梯度,研究了后烘温度对SU-8胶薄膜应力梯度的影响。     

燕麦蛋白-结冷胶冷诱导凝胶微观结构与控释特性的关联性研究

热变性后的燕麦蛋白(oat protein isolate,OPI)与结冷胶(gellan gum,GG)通过添加不同浓度的葡糖酸-δ-内酯(glucono-delta-lactone,GDL)形成OPI-GG冷诱导凝胶,通过质构分析、扫描电子显微镜、激光共聚焦显微镜以及傅里叶红外光谱,研究不同条件下形成的凝胶微结构以及分子构象的变化,探究不同凝胶微结构与凝胶控释特性的关联性。结果表明,在GG添加量为0.1%、pH 5时,凝胶硬度最大,随着GG浓度升高,凝胶硬度逐渐变弱。通过扫描电镜和激光共聚焦的观察可知OPI-GG凝胶可形成两种网络微结构,在pH 4和pH 5时,OPI与GG之间由于静电引力使其相互作用力增强,形成致密且均匀的单网络微结构;在pH 6和pH 7时,OPI与GG由于静电斥力的作用产生相分离,从而形成双网络结构。具有不同微结构的OPI-GG凝胶可作为基质包埋核黄素,双网络结构的凝胶可有效提高核黄素的包埋率(75%),其在pH 1.2磷酸缓冲溶液(phosphate buffer saline,PBS)中浸泡2 h后核黄素的释放率为33%;致密的单网络结构OPI-GG凝胶包埋率为61%,在pH1.2 PBS中可有效阻止核黄素的释放,其释放率为18%,并在pH 7.4 PBS中使核黄素逐步释放,8 h后释放率为53%。该研究结果表明,在中性条件下制备的OPI-GG双网络结构冷凝胶具有较好的核黄素包埋能力,在酸性条件下制备的OPI-GG单网络冷凝胶具有较好的控释能力,因此,不同微结构的OPI-GG冷凝胶具有作为营养素包埋和递送体系的潜力。     

微波辐射对棉织物结构和性能的影响

研究了微波辐射对湿态的棉织物结构和性能的影响,采用红外光谱、扫描电镜、差示扫描量热仪和X射线衍射仪等技术研究了棉纤维化学结构、表面形态结构和微结构与微波辐射的变化规律,并对研究结果进行了分析讨论。结果表明,微波辐射对棉纤维的强力和微结构有一定的影响,对棉纤维的化学结构和表面形态结构影响不大。     

热处理对乳液凝胶微结构的调控作用以及不同维生素贮藏稳定性的影响

采用葡萄糖酸-δ-内酯诱导的方法制备乳清分离蛋白乳液凝胶,用于包埋亲水性功能因子异抗坏血酸钠和疏水性功能因子VE,研究乳液凝胶微结构与被包埋物质稳定性之间的关联机制。实验利用热处理（85 ℃）控制蛋白质的变性程度,进而调控乳液凝胶的微结构和维生素的贮藏稳定性。结果表明：随着蛋白质溶液热处理时间的延长,乳液油滴粒径增大、Zeta电位减小,而乳液的表观黏度无明显变化。质构和流变分析显示,随热处理时间的延长,凝胶的储能模量和硬度增加,但弹性降低。不同温度下的贮藏实验发现,蛋白质热处理时间的延长有利于提高乳液凝胶中复合维生素的稳定性,且复合功能因子之间存在协同作用。结论：通过改变蛋白质热处理时间可以调控乳液凝胶的微结构,进而达到控制复合维生素贮藏稳定性的目的。     

The microstructure and textural properties of Australian cream cheese with differing composition

Confocal laser scanning microscopy was used to compare the microstructure of six Australian commercial cream cheese products. The optimal conditions for cryo scanning electron microscopy (cryo SEM) analysis of cream cheese microstructure were also examined. These complementary techniques revealed a typical cream cheese microstructure of homogenised fat globules embedded in a non-continuous protein network. The association between fat and protein within the microstructure was influenced by product composition (fat:protein ratio, moisture content) and ingredients. The addition of emulsifier led to a softer product with distinct microstructure. Cryo SEM also revealed a “honeycomb”-like structure, which was interpreted as a eutectic artefact formed by the addition of gum(s). Product hardness and gel strength generally correlated with high fat, low moisture content and a compact microstructure. Overall, this study shows how product composition affects the microstructure, texture and rheological properties of cream cheese.     

Food structure: Its formation and relationships with other properties

Food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and porous properties. During processing, microstructure of food materials changes which significantly affects other properties of food. An appropriate understanding of the microstructure of the raw food material and its evolution during processing is critical in order to understand and accurately describe dehydration processes and quality anticipation. This review critically assesses the factors that influence the modification of microstructure in the course of drying of fruits and vegetables. The effect of simultaneous heat and mass transfer on microstructure in various drying methods is investigated. Effects of changes in microstructure on other functional properties of dried foods are discussed. After an extensive review of the literature, it is found that development of food structure significantly depends on fresh food properties and process parameters. Also, modification of microstructure influences the other properties of final product. An enhanced understanding of the relationships between food microstructure, drying process parameters and final product quality will facilitate the energy efficient optimum design of the food processor in order to achieve high-quality food.     

典型线材金相组织分析

采用金相分析,对安阳钢铁公司典型线材进行综合检验,将正常组织和常见缺陷组织进行对比,分析缺陷组织产生的原因及其对线材力学性能的影响,并提出改进意见。     

MLFB纤维微观结构的数学描述与仿真

提出MLFB(Micron Flake Fiber Light Density Board)的微观结构的数学描述方法,介绍实现三维模拟再现微观结构的仿真方法.利用Monte Calo算法模拟随机概率分布产生的函数,建立基于随机原理的数学模型模拟木质纤维合成物质的几何微观结构,并对其微观结构进行三维仿真,实现用计算机程序来分析、显现仿真过程.     

激光共聚焦显微镜对结冷胶微观结构的观察研究

应用激光共聚焦显微镜研究了结冷胶的微观结构,阳离子、pH对结冷胶微观结构的影响。研究表明,含10mmol/LCaCl2,0.006%～0.01%浓度的低酰基结冷胶体系呈现弱凝胶网络结构,高酰基结冷胶不能形成类似的网络结构;Ca2+、K+对结冷胶的微观结构影响类似,但是要达到最大的网络密集度,所需的K+浓度是Ca2+的25倍;加酸改变pH会对结冷胶的微观结构产生影响。     

Microstructure of olbyeossal,partially milled parboiled glutinous rice made by modified parboiling method

The microstructure of partially milled parboiled glutinous rice (PMPGR) before and after cooking was investigated using scanning electron microscopy to identify the changes in the microstructure due to parboiling treatments. Parboiling was performed in two different ways: conventional and modified. The conventional parboiling method involved soaking at room temperature for 24 h, followed by steaming and drying. The modified parboiling method involved tumbling to replace soaking of the rice grains, tempering, retorting, and drying. The microstructures of the PMPGR made using both methods were compared. The modified parboiling method significantly changed the microstructure of the rice, but cooking did not cause considerable changes in the microstructure of PMPGR.     

80钢盘条的生产与拉拔

介绍高强度80钢盘条的生产工艺流程和力学性能指标,通过金相组织分析,指出钢的组织中出现网状渗碳体是拉拔断裂的主要原因,采用人工时效并改进拉拔工艺,使各道次的压缩率均匀合理,在一定程度上可以弥补组织不当带来的缺陷,有利于盘条的拉拔。     

Characteristics of a calcium–milk coagulum

The texture, microstructure and composition of a milk coagulum obtained by coagulating milk with calcium chloride and heat were evaluated. A direct relationship was established between the microstructure and texture of the calcium–milk coagulum. The microstructure was comprised of casein micelles that were interlinked by appendages or fused with each other depending on the nature of the pre-heat treatment employed. The casein micellar network also entrapped fat globules. The pre-heat treatment of milk and the pH of milk during coagulation affected the hardness, adhesiveness, protein content and microstructure of the calcium–milk coagulum significantly. This study characterises a calcium–milk coagulum as a novel dairy product which differs from an acid coagulum in texture, microstructure and composition.     

水产品肌肉组织微观结构变化及其检测方法研究进展

水产品营养丰富、味道鲜美，深受消费者喜爱，其肌肉品质一直备受关注。肌肉品质可以通过肌肉组织微观结构进行判断，微观结构也常作为评价水产品肌肉品质的关键指标。本文综述水产品在原料、贮藏、加工和流通等多个阶段组织微观结构的变化过程，总结多种检测方法的技术特征及其在水产品肌肉组织微观结构中的适用范围，阐述肌肉组织微观结构与品质理化指标的关系，旨在为今后进一步完善水产品品质评价及调控体系提供参考。