红麻硫酸盐法蒸煮及其纤维分离点

对红麻全秆、秆芯及麻皮分别进行硫酸盐法蒸煮试验,研究了用碱量和蒸煮时间对制浆的影响,找出了它们各自适宜的蒸煮条件。比较了红麻全秆、秆芯和麻皮在硫酸盐法蒸煮中的特点,并通过测定不同蒸煮时间所得纸浆的筛渣率,找出了红麻全秆、秆芯及麻皮硫酸盐法蒸煮的纤维分离点。     

全秆红麻硫酸盐法模拟连续蒸煮的研究

进行了硫酸盐法模拟连续蒸煮实验,详细探讨了全秆红麻的制浆性能。结果表明,全秆红麻制浆可采用常规连续蒸煮工艺,适宜的制浆工艺条件为:用碱量20%(Na2O计),硫化度22%,液比1∶4;预浸温度为80℃,时间10 min,蒸煮最高温度为168℃,保温时间60 min,粗浆得率45.5%,卡伯值26.6,白度21.1%ISO,所制取的红麻浆具有较高的成浆强度。     

红麻亚硫酸氢镁法制浆工艺

对红麻酸法制浆生产文化用纸进行了研究。通过对红麻的全秆 芯秆和韧皮部进行化学成分分析及正交试验确定出红麻全秆亚硫酸氢镁法蒸煮的最佳工艺条件 :总酸 5 .6 % ,最高温度 16 0℃ ,保温时间 12 0min ,酸比 1.5 ,液比 1∶5。在此条件下蒸煮所得浆料的细浆得率 4 8.3% ,卡伯值 4 2 .1,粘度 94 8.6mL/g ,原浆白度为5 1.4 %ISO     

红麻秆制浆性能研究

对福红系列红麻秆进行化学组成测定和制浆工艺条件优化。试验结果表明：福红系列红麻秆芯部纤维素含量为48.77%,是较好的制浆造纸原料;经过正交试验优化出最佳工艺条件为：用碱量22%、最高蒸煮温度165℃、保温时间120min,该条件下制得的浆得率46.60%、高锰酸钾值9.72。研究结果为红麻秆制浆造纸利用提供依据     

红麻的生物化学制浆

美国农业部林产品实验室科研人员试验了用白腐朽菌处理红麻全秆与用ＰｈｌｅｂｉｓＳｕｂｓｅｒｉａｌｉｓ菌处理红麻韧皮纤维 ,然后采用硫酸盐制浆 ,并评价了采用ＤＥＤ、ＤＥＤＥＤ和ＤＥＤＰ多段漂白红麻纸浆的可漂性能。用白腐朽菌处理后红麻全秆硫酸盐浆的机械强度性质相当于参照对比的红麻全秆硫酸盐浆的强度 ,用Ｐ．Ｓ．菌处理后红麻韧皮纤维和白腐朽菌处理后红麻全秆的硫酸盐浆与参照对比的硫酸盐浆比较结果表明 :纸浆的撕裂强度值高 ,生物—硫酸盐红麻韧皮纤维浆的白度与参照对比浆比较要高８ % ,红麻全秆生物—硫酸盐浆的得率为４…     

全秆红麻浆配抄卷烟纸的工艺试验

目前,国内外大多用木浆或掺部分废麻浆生产卷烟纸。为了开发新的资源,我们试图以江西永丰地区产量丰富、价格低廉的速生高产全秆红麻为原料,采用硫酸盐法制浆,配抄卷烟纸。全秆红麻是由皮部和芯部所组成,二者木素含量相差甚大,制浆不能采取剧烈方式。为此,我们把试验的重点放在蒸煮、漂白两个主要环节上。一、试验方法 I、采用XST型投影仪测定蒸煮后全秆红麻浆的纤维长度和宽度(分别放大100倍和4000倍)然后算出其平均值。 2、化学成份分析:按轻工业部造纸研究所编《造     

红麻硫酸盐法蒸煮的反应历程

以红麻全秆、秆芯和麻皮为原料,用八罐甘油浴加热蒸煮设备进行硫酸盐法蒸煮,研究了红麻全秆在硫酸盐法蒸煮中木素和碳水化合物的溶出规律,以及纸浆得率和硬度及蒸煮液浓度的变化规律,并对红麻全秆、秆芯和麻皮反应历程的异同点作了比较。 研究结果表明,红麻全秆和秆芯硫酸盐法蒸煮脱木素过程可分为三个阶段:初始脱木素阶段(130℃以前);主要脱木素阶段(130℃至在165℃下保温1小时);残余木素脱除阶段(保温1小时以后)。红麻皮脱木素可分为三个阶段:初始脱木素阶段(130℃以前);主要脱木素阶段(130℃至最高蒸煮温度165℃);残余木素脱除阶段(保温以后)。红麻主要脱木素阶段比木材早,而较草类原料晚。仅从脱木素规律来看红麻全秆和秆芯以保温2小时为宜,红麻皮以保温1小时为宜。     

红麻全秆烧碱－AQ洁连续蒸煮反应历程

红麻全秆烧碱－ＡＱ洁连续蒸煮反应历程刘明友华南理工大学广州５１０６４１任维羡西北轻工业学院咸阳７１２０８１关键词红麻全秆，连续蒸煮，反应历程在实验室条件下，模仿连续蒸煮的生产过程，对红麻全秆烧碱－ＡＱ法连续蒸煮过程中木素的脱除规律、碳水化合物含量的变...     

用红麻韧皮纤维纸浆代替马尼拉麻纸浆生产特种纸

日本静冈农业大学森林资源科学系科研人员采用中国产经水浸后的红麻韧皮纤维为原料,用三种不同的蒸煮方法即碱-蒽醌(AQ)制浆、硫酸盐制浆和常压碱法制浆,研究了用这三种方法制得的红麻韧皮纤维纸浆的性能,以代替马尼拉麻纸浆。主要用于生产特种纸,例如茶叶袋滤纸。这些红麻韧皮纤维纸浆与日本产未经水浸的红麻韧皮纤     

应用臭氧漂白红麻全秆硫酸盐纸浆

台湾省屏东科技大学林产加工系科研人员研究了应用臭氧漂白红麻全秆硫酸盐纸浆。红麻全秆硫酸盐蒸煮工艺条件和结果为 :总碱用量１７ %（以Ｎａ２Ｏ计） ,硫化度２５ % ,液比１∶７ ,蒸煮最高温度１６５℃ ,升温时间１．５ｈ ,保温时间１．５ｈ ,粗浆得率４５．３５ % ,粗渣０．５４ % ,细浆得率４４．８１ % ,纸浆粘度１０６３ｍｌ／ｇ,卡伯值２５．２。红麻全秆硫酸盐浆纸页的物理和机械强度特性 ,浆料游离度ＣＳＦ４０３ｍｌ,厚度０．０９９ｍｍ ,松厚度１．３６ｃｍ３／ ｇ,撕裂指数１２．２４ｍＮ·ｍ２／ ｇ,裂断长８．１０ｋｍ ,破裂…     

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.     

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press     

INFOPRINT 2014 was Successfully Held in Dongguan

Sponsored by Printing and Printing Equipment Industries Association of China （PEIAC） and organized by Print China magazine, the Seventeenth Beijing International Printing Information Conference （INFOPRINT 2014） was successfully held on 11th Dec. 2014 at Dongguan Exhibition International Hotel.