国内纺织品透湿性能检测方法比较与分析

本文介绍了国内纺织品透湿性能的3种检测方法,包括吸湿法、正杯蒸发法、倒杯蒸发法,对国家标准中规定的测试方法、试验条件和结果计算进行了对比。结果表明,采用倒杯蒸发法测得的透湿率最高,其次分别为正杯蒸发法,吸湿法。依据检测数据显示,采用不同试验和试验条件测出的透湿率没有可比性,但其变化趋势有一定的相关性。此外,本文对透湿性能检测的关键控制点进行了总结和分析,提出了5条试验操作中的注意事项,同时指出了目前国内外对纺织品透湿性能的检测方法还没有统一的规定,在纺织品检测中应予以注意。     

涂层织物透湿测试方法比较

介绍了国内3种不同的透湿测试方法,并对其测试条件、测试结果和相关性做出对比分析,得出正杯法和吸湿法的相关性最好,测试涂层织物时,倒杯法更符合实际需求。     

织物透湿透气性能相关性试验研究

分别采用吸湿法、正杯法和倒杯法测试6种织物的透湿性能,同时采用透气仪测试这些织物的透气性能,通过以上试验研究分析采用不同透湿性能测试方法对透湿性能检测结果的影响,研究透湿性能与透气性能之间的关联性。通过试验可得到如下结论:对于同一种织物进行透湿性能测试时,采用倒杯法的透湿率测试结果最大,吸湿法次之,而正杯法最小;对不同的面料进行透湿性能比较时,其中吸湿法能够较好地区分不同面料透湿率差别,其次是正杯法;织物透气性变大,透湿性相应地变大,但是变化幅度远小于透气性。     

测试面和干燥剂颗粒大小对织物透湿试验的影响研究

目前实验室常用的测试织物透湿性的透湿杯方法GB/T 12704有吸湿法、正杯法、倒杯法3种测试方法,方法中对测试面朝向及干燥剂颗粒大小有相应的要求,本文通过试验来分析探讨测试面的朝向不同以及吸湿法中干燥剂颗粒的大小对试验结果的影响。     

织物透湿测试方法比较

介绍国际上常用的五种织物透湿测试方法ASTM E96水正杯法与倒杯法、日本JLS L1099干燥剂倒杯法、ASTM F2298动态透湿测试法及ISO11092出汗热盘法，并对其测试条件、测试结果及其相关性进行了对比。其中正杯法与DMPC动态法有非常好的相关性，倒杯干燥剂法与出汗热盘法有较好的负相关性。应根据产品实际用途选择测试方法，以使测试数据具有实用意义。     

织物透湿性测试方法的比较

测量织物透湿性的方法有多种,它们在测量原理、测试条件和测量参数方面不一样。为比较各方法的特点,采用5种测试方法用于评价6种不同织物的透湿性能。试验结果表明,采用干燥剂倒杯法测得的透湿量最高,其次分别为新测试方法、倒杯法、正杯法。另外,新测试方法和出汗防护热板仪、倒杯法及干燥剂倒杯法有很好的相关性,由于该方法具有测试时间短、重复性好、灵敏度高、所需试样小的特点,可用于对织物透湿性的日常质量控制。     

织物透湿测试方法间的差异及相关性分析

本文比较了不同透湿测试方法测试过程之间的差异,并采用多种测试方法分别对大量样品进行透湿性能测试,分析比较了不同透湿指标之间的整体趋势及相关性,得出倒杯-蒸发法比较能反映综合透湿性能,且更易于区分出产品之间透湿性能的差异。     

两种测试织物透湿性实验仪器的比较研究

织物的透湿性能是织物舒适性的一个重要因素,常用的评价织物透湿性的方法是透湿杯法。透湿杯法可分为蒸发法和吸湿法。现通过对两种采用蒸发法测试织物透湿性的仪器进行实验评价3种不同织物的透湿性能,用来比较两种仪器在测量上存在的差异和各自特点。实验结果表明,A透湿测试仪在数据稳定性和准确性上均优于B透湿测试仪。这对研究者进行相关实验在仪器选择上提供一定的参考。     

透湿杯测试方法评析

在介绍透湿杯测试方法的基础上，详细分析了三种代表形式，即ＡＳＴＭ法、多层法和对照杯法的测试特点。     

透湿杯测试方法评析

在介绍秀湿杯测试方法的基础上，详细分析了三种代表形式，即ＡＳＴＭ法、多层法和对照杯法的测试特点。     

A new calculation method of water vapor transfer properties of fabrics from upright cup method

In view of the fact that the water vapor transmission rates derived from the upright cup method were not very well correlated with those from other methods. The water vapor transfer properties of 9 fabrics were measured by using the upright cup method. The intrinsic water vapor diffusion resistance was calculated for expressing the water vapor transfer behavior and compared with those from the sweating guarded hot plate method, the desiccant inverted cup method, and the dynamic moisture permeation cell method. The following statistical analysis indicated that the upright cup method had statistically significant correlation with the other three methods. Therefore, the water vapor diffusion resistance should be chosen to characterize the water vapor transfer properties of fabrics.     

PTFE微孔膜透湿性能测试研究

应用透湿杯法测量PTFE微孔膜的透湿率,研究了温度、湿度以及干燥剂量等因素对测试结果的影响。结果表明,在湿度一定的情况下,膜的透湿率随温度升高而提高;在恒定温度下,膜的透湿率随湿度增加而提高;随干燥剂用量增大,膜的透湿率下降。     

烟酰胺水分测定方法的筛选

为确定一种误差小、精密度高且能测定烟酰胺产品水分含量的方法,比较卡尔费体容量滴定法、不带鼓风电热恒温干燥箱法、带鼓风电热恒温干燥箱法与硅胶为干燥剂干燥器法测定酰胺产品失水率的差异.结果表明:使用不带鼓风和带鼓风电热恒温干燥箱的检测结果分别比容量滴定法高出0.295%～0.5%和0.365%～1.12%;使用带鼓风的比不带鼓风的电热恒温干燥箱检测结果高出0.10%～0.62%;而硅胶为干燥剂的干燥器法测定的结果低于产品实际含水量.综合而言,卡尔费休容量滴定法的重复操作性强,结果准确,测定烟酰胺产品水分含量可优选卡尔费休容量滴定法.     

Water Activity Calculation by Direct Measurement of Vapor Pressure

An improved method for calculation of water activity from vapor pressure manometric data, which takes into account the volume expansion of nonadsorbing gases, the initial pressure in the desiccant flask and the pressure exerted by the desiccant, was developed. The water activity of pure water was measured over a range of nonadsorbing gas pressures and initial pressures in the desiccant flask. Standard deviations in a_w of pure water calculated using no corrections, corrections for volume expansion only, and full corrections were 0.221, 0.011, and 0.005, respectively. Correction only for volume expansion may under some conditions result in larger errors than when no corrections are made at all. Based on the improved equation, an experimental modification which reduces loss of water from samples during measurement was proposed.     

水分活度的蒸汽压测定法的研究

本文在水分活度(a_w)的蒸汽压测定法(VPW)的研究中发现Lewicki的测定装置及计算公式中尚未考虑到干燥瓶的容积和干燥剂吸湿后剩余水汽压强对a_w测定结果的影响。本研究在Lewicki的装置中添加一个恒温水浴以减少测定过程中温度的变化,又在该装置的油压计中增加了一个加热器用于排除硅油中的空气,并对干燥瓶的容积和干燥剂的吸湿特征进行了探讨。依据理想气体的特性,提出了一个改进后的a_w计算公式。实验结果:(1)标准品(NaCl饱和水溶液)a_w测定的均值和标准差,依Lewicki方法为0.764和0.013,依本文方法为0.754和0.003;与文献公认值相比,相对误差由Lewicki的小于1.5％减少到改进后的小于0.15％。(2)样品(调味鱼干片)的a_w定的均值和标准差,依Lewicki方法为0.657和0.023,依本文方法为 0.635和 0.008.     

促干剂对热风条件下西梅品质的影响

本研究以西梅为试材，通过自配促干剂（88%碳酸钾、8%乙醇、3%油酸乙酯、1%氢氧化钾）与市售促干剂（绿珠牌、伊兹木牌、新兴牌、翠绿牌促干剂）处理西梅，探究促干剂对果干失水率、果干产品质量、理化特征等的影响。结果表明，自配促干剂与市售促干剂相比，在果干脱水方面具有明显优势，相同条件下自配促干剂处理的果实失水最快，最高可达26.25%；此外，不同促干剂处理西梅后果实的可溶性固形物和可滴定酸含量均有明显增加，自配促干剂处理的效果优于翠绿促干剂；在质构特征方面，干制后的西梅硬度和咀嚼性均有增加，但是自配促干剂处理的西梅干硬度最小，为1034.62 g，弹性和咀嚼性居中，可以给消费者带来较佳的口感；利用自配促干剂处理的西梅干，抗坏血酸、总酚、总黄酮损失最小，分别为25.48 mg/100 g DW、358.54 mg GAE/g、3.61 mg/g；同时DPPH自由基、ABTS+自由基清除能力较高，分别为79.75%、66.79%。综上所述，自配促干剂可以加速西梅的脱水，同时对西梅干的品质具有一定的有保护作用，该研究成果将为西梅干的生产提供指导。     

塑杯包装封口盖膜揭开力的测试方法

通过对10种市售果冻、酸奶塑杯包装类样品设计统一的杯体裁剪方法,对样品进行裁剪处理,利用电子万能拉力试验机进行盖膜揭开力的测试,测试结果集中在3～70N之间,最终建立了果冻、酸奶等盖膜封口形式的塑杯包装开口力的测试方法,为生产厂家、研究机构提供了一种测试盖膜揭开力的方法依据。     

The association between the colour of a container and the liquid inside: An experimental study on consumers’ perception,expectations and choices regarding mineral water

Multisensory interactions have been shown to affect food and beverage perception. Here we investigated if the colour of a plastic cup can affect the perception and expectation of the mineral water that is served in it. In Experiment 1, the participants were required to evaluate freshness, pleasantness, level of carbonation, and lightness of 3 different kind of mineral water (natural, slightly carbonated and carbonated) using visual analogue scales. The water was served in white, red, and blue plastic cups. In Experiment 2, we investigated the participants’ expectations regarding the water served in the same coloured plastic cups without tasting the liquid. In Experiment 3, we investigated if the participants chose to drink a given kind of water when served in a plastic cup of a specific colour. The results of Experiment 1 showed that people perceived mineral water as more carbonated when contained in a red or blue plastic cup, than when contained in a white cup. In Experiment 2, the participants expected the sparkling water contained in a blue cup to be less carbonated than the same water contained in a red or white cup and the slightly carbonated water more carbonated when served in a white or red cup with respect to the blue cup. Moreover, people expected the water to be fresher when contained in a white cup than in a red cup. In Experiment 3, the participants preferentially chose a white plastic cup to taste still water and blue or red cup to taste slightly sparkling water. These results clearly demonstrate that people’s perceptions, expectations, and choices regarding mineral water are differently modulated by the colour of the container where the liquid is served. The present study has important implications not only for understanding the multisensory interactions affecting beverage perception, but also for marketing and packaging design purposes.