“多元色纺休闲面料精准设计及集成加工技术”通过科技成果鉴定 为色织行业节能减排、低碳生产开辟崭新途径

<正>2014年12月23日,"多元色纺休闲面料精准设计及集成加工技术"通过了中国纺织工业联合会在江苏南通组织的、由姚穆院士任鉴定委员会主任的科技成果鉴定。专家们一致认为,该技术填补了国内外空白,整体技术水平达到国际先进;同时认定其加工技术具有广泛适用性,为原液着色与染色纤维的推广应用以及色织行业节能减排、低碳生产开辟了新的途径,对整个色织行业的科技进步和产业升级     

为色织行业节能减排、低碳生产开辟崭新途径

2014年12月23日，“多元色纺休闲面料精准设计及集成加工技术”通过了中国纺织工业联合会在江苏南通组织的、由姚穆院士任鉴定委员会主任的科技成果鉴定。专家们一致认为，该技术填补了国内外空白，整体技术水平达到国际先进；同时认定其加工技术具有广泛适用性，为原液着色与染色纤维的推广应用以及色织行业节能减排、低碳生产开辟了新的途径，对整个色织行业的科技进步和产业升级将起到积极的示范引领和推动作用。     

原液染色丝

化学纤维工业的迅速发展,有色纤维的生产技术也日益受到重视,并在实际生产中得到广泛的应用。化学纤维原液着色,一般是将着色剂或色母粒直接掺入纺丝原液中熔融后进行纺丝,纺出来的丝带有各种颜色,用这种工艺制成的色丝称原液染色丝。聚丙烯纤维(丙纶)由于分子结构上没有极性基团,所以对于一般染料没有亲和性,难于上色。目前丙纶丝生产中有80%以上是采用原液染色工艺的,色织后无需再染色。聚丙烯纺前着色和织物染色相比,具有缩短工艺流程、降低成本、色泽均     

PTT纤维色织记忆布的设计与生产

PTT纤维是一种具有形状记忆功能的纤维,可采用原液着色的PTT网络丝生产高档色织记忆布。针对有色PTT网络丝特点,进行了色织产品设计。重点对分条整经与剑杆织造工序进行工艺优化设计,并采取了相应的技术措施。结果表明,产品开发与生产相当顺利,织造效率达92%,下机一等品率达87%,入库一等品率达98%,且生产过程简洁环保,符合当今绿色生产要求。     

化纤联盟推进高品质原液着色项目

正2018yarnexpo春夏纱线展上,化纤产业技术创新战略联盟(以下简称"化纤联盟")携14家企业联合参展,重点展示了"十三五"国家重点研发计划项目(2016YFB0302800)——高品质原液着色纤维开发及应用系列产品,包括原液着色聚酯纤维、原液着色聚酰胺纤维、原液着色再生纤维素纤维三大类,合力推进高品质原液着色项目。为解决行业节能减排、提质降耗和循环经济发展面临的关键和共性技术问题,化纤联盟汇集原液着色行业国内主要高校、院所和十多家骨干企业,采取产、学、研、用为一     

“多元色纺休闲面料”填补国内外空白

<正>近日,"多元色纺休闲面料精准设计及集成加工技术"通过了中国纺织工业联合会的科技成果鉴定。专家们一致认为,该技术填补了国内外空白,整体技术水平达到国际先进;同时认定其加工技术具有广泛适用性,为原液着色与染色纤维的推广应用以及色织行业节能减排、低碳生产开辟了新途径。"多元色纺休闲面料精准设计及集成加工技术"由南通东帝纺织品有限公司、南通大学和江南大学共同研发,项目运用多元色彩空间混合原理,通过多元色纤维的混纤、混并、混织和后整理的技术集成,     

水性色浆在再生纤维素纤维原液着色中的应用

介绍了再生纤维素纤维原液着色对所用水性色浆的性能要求,以及黏胶纤维、莫代尔纤维、Lyocell纤维等不同再生纤维素纤维原液着色技术的研究现状和生产工艺优化情况。提出了提升原液着色用水性色浆与纤维纺丝原液的相容性、降低色浆粒径分布、规避环境安全风险、避免颜料颗粒对原液着色纤维力学性能的影响以及优化纺丝工艺等推进该技术应用的重要措施。     

纤维素纤维原液着色技术的研究进展

纤维素原液着色技术实现了纤维素制品纺和染的一体化生产,解决了染料染色中存在日晒牢度差、色泽不匀等弊病,省略了下游产品的染色环节,减少了水和能源的消耗,是一项值得推广和发展的纤维染色技术。本文阐述和分析了纤维素纤维原液着色技术中着色剂、溶解纤维素纤维的溶剂以及着色剂与纺丝原液相容性基础问题的最新研究进展,认为超细颜料或超细包覆颜料是纤维素纤维原液着色着色剂的主要发展方向。     

可持续发展绿色纤维发展现状与应用前景

综述生物质化学纤维、循环再利用纤维和原液着色纤维3类绿色纤维的研发现状和发展前景。生物质化学纤维包括生物质再生纤维、生物质合成纤维;循环再利用纤维的制备工艺包括物理回收法和化学回收法;原液着色纤维的常见品种包括原液着色再生纤维素纤维、原液着色聚酯纤维、原液着色腈纶纤维等。通过分析各纤维的优势与研究现状,为纺织企业提供更多从原料到生产可持续发展的借鉴。     

涤/棉/竹浆纤维混色混纺仿毛织物风格评价

为研究原液着色仿毛织物的风格及其仿毛效果,选用以原液着色涤纶纤维与未经染色的棉纤维、竹浆纤维混纺织制的混色仿毛织物为研究对象。采用KES-F织物风格仪测试织物的各项物理力学性能指标,计算织物的基本风格值,并探讨纱线混比及结构参数等对该仿毛织物手感风格的影响;同时选取2块纯毛织物作为对照,利用灰色关联法对织物风格进行相关程度的分析。结果表明,原液着色涤/棉/竹浆纤维混色混纺仿毛织物与纯毛织物的灰色关联度较高,风格相近,具有较强的毛型感。     

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.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

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.     

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.     

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.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.