羊毛衫网上定制系统的开发

根据羊毛衫行业现状,基于互联网技术,开发出一套附带羊毛衫工艺计算软件的Sun-one构架下的羊毛衫网上定制的电子商务系统,旨在将羊毛衫销售商场的远程定制计算机,通过Internet网络,与控制中心的Web服务器以及企业的羊毛衫生产系统互连在一起,实现羊毛衫远程定制设计与生产销售,并使顾客能在销售现场为自己订制羊毛衫.     

编织工艺对羊毛衫尺寸稳定性的影响

羊毛衫的尺寸稳定性是衡量羊毛衫服用性能优劣的重要指标之一.文章根据羊毛衫编织工艺的特点,分析了羊毛衫的变形机理,认为羊毛衫生产过程中,纱线和组织结构的选择、成品密度的确定及毛坯密度的控制方法对羊毛衫的尺寸稳定性有明显的影响;提出了从编织工艺设计着手,提高羊毛衫尺寸稳定性的方法和途径.     

基于横机技术的毛衫组织结构设计

以横机技术为依托,探讨翻针技术、横移技术、局部编织技术、多针距技术、提花技术、嵌花技术在羊毛衫组织结构设计中的应用,通过设计实例说明编织方法及技术要点,并结合横机技术的发展动态.总结出羊毛衫组织结构设计的四个发展趋势:组织效果梭织化、组织风格多样化、组织结构轻薄化、横机技术综合化.该项研究有助于羊毛衫设计师更好地掌握组织设计技巧.为组织结构上的创新提供参考依据.     

万事皆有根

做企业和做设计都能取得成就的人在家具界甚为罕见，而身兼企业家、设计师、客座教授等多个身份的意大利眼镜设计师UgoCacciatori，却始终称自己是个手艺人。     

行业协会

<正>李当岐中国服装设计师协会主席"正能量——通过时装周展示国内外知名设计师的设计风采和前沿理念,对推动时装设计和时尚创意产业发展具有积极的意义。"受国际金融危机和国内经济发展模式调整等影响,近年来,国内市场下行压力很大,正是这种压力促使更多的企业家认识到设计创新、差异化发展的重要性。由此我们可以看到设计人才进一步受到重视,时装周平台成为重要的发布、推广自己品牌的时尚概念和市场指向。     

浅析羊毛衫设计与工艺结合的教学思路

广东省是中国羊毛衫生产大省,中国羊毛衫行业正处在一个前所未有的发展势头,未来羊毛衫产业将是重点培养专业设计人才,引进国际先进电脑横机,拓展全球设计影响力,中国羊毛衫设计将走向专业化、智能化、全球化的道路。基于上述时代背景和发展形势的分析,本文旨在如何依托企业生产能力,结合教学经验,探索羊毛衫设计与工艺相结合的完整体系的理论。     

主题：激情、梦想、行动、坚持——设计师创业故事分享会

我觉得作为一个设计师．母语是我们的根本．在与世界对话的时候．我们才有底气。想要的跟需要的,这两个是很简单．但又不一样的概念。想要的．可能是我明天、后天才会拥有的;需要的是我今天必须要解决的生存问题。设计师需要有理想,需要有设计感悟,需要懂得理性平衡,但是千万不要把自己变成所谓的企业家．如果你认为自己是企业家的时候,你就变成“四不像”了。     

毛织品的超级耐洗(下)

(七)批量式防缩处理法 1.水介质批量式处理法 水介质批量式处理要达到“超级耐洗”标准可采用树脂法或氯化/树脂法。目前,这类方 法已在大量生产羊毛衫的香港、英国和西欧的一些国家中广泛采用。在羊毛衫中,尤以She-tland羊毛衫和羔羊毛衫是批量式处理的二大主要品种。 (1)防皱、洗涤与缩绒 精纺细支羊毛衫通常需要防皱处理,一般是将羊毛衫放入有还原剂的沸浴中,不加扰 动,使之冷却即可消除生产中常见的皱曲。此后,再进行一次洗涤。 洗涤与缩绒通常适用于含油较高(>5%)和绒面有一定要求的羔羊毛衫和Shetland羊毛 衫。深色羊毛衫由于大多为…     

浮线在羊毛衫组织设计中的应用探讨

提花是针织物中常用的一种组织，但在单面织物中往往因其浮线过长会导致勾丝而影响穿用，故未能在羊毛衫组织设计中广泛应用。文章从新的角度提出了将浮线应用于羊毛衫组织上的几种方法供设计师参考。     

家,让诗心沉醉的地方——一次艺术与设计的对话

业主是一位事业有成的企业家.也是一位颇具艺术素养的女诗人.她对居住有着自己诗意的理解与向往.在这方空间的打造中.设计师与主人一起.共同演绎了一场设计与艺术的对话.从开始到结束.人们都能在对话中体味到室内设计的某些真谛.     

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