胶辊胶圈使用的常见误区及应对措施

文章介绍了胶辊胶圈在生产实践中常见误区、认识误区和应用误区,分析了误区出现的原因,提出了解决措施,为正确使用胶辊胶圈,提高纱线质量奠定了基础。     

胶辊胶圈的保养与维护

探讨胶辊胶圈在处理室中的保养与维护方法。阐述了胶辊胶圈处理设备精度、维护维修周期、温湿度控制、胶辊胶圈检测标准、操作标准等对胶辊胶圈质量的影响与作用。指出:胶辊胶圈处理室科学制定规范的控制标准、处理标准、使用标准和使用寿命是建立胶辊胶圈统一管理的基础,有利于防止胶辊胶圈的缠绕、破损、破裂、龟裂、脱落等。认为:胶辊胶圈的合理保养与维护有助于生产效率和纱线质量的提高。     

浅议胶辊胶圈系统性应用问题

论述了胶辊、胶圈应用技术具有系统性,是纺纱系统工程的组成部分。指出必须从精、并、粗、细各道工序胶辊、胶圈应用,相关机械构件、器材与胶辊、胶圈配合,以及胶辊、胶圈管理三方面进行系统性研究,以期提高胶辊、胶圈应用技术水平。     

集聚纺纱胶辊胶圈的使用

探讨集聚纺纱对胶辊胶圈的要求。分析了胶辊胶圈的基本特性。结合生产实际,介绍了胶辊胶圈的选用和使用原则,以及胶辊胶圈的选用、胶辊制作、磨砺、表面处理、更换周期等方面的精细管理。认为:应根据集聚纺特性,分析其对胶辊胶圈特殊的质量要求;选用和使用好胶辊胶圈对提升纺纱质量具有重要的作用。     

纺竹节纱应用胶辊胶圈的实践

为了提高竹节纱的织造效率和布面风格,介绍了竹节纱的质量问题及胶辊、胶圈对竹节纱质量所起的作用,阐述了纺竹节纱时选用胶辊、胶圈应从纤维品种和纱线特数两个方面来考虑,如纺棉时应选用硬度低、弹性大的胶辊、胶圈;纺化纤时应选用硬度较高、弹性较小的胶辊、胶圈;纺特数小纱线,应选用硬度低、弹性大的胶辊、胶圈.同时,介绍了纺氨纶包芯竹节纱时胶辊、胶圈的选用.     

胶辊胶圈的使用与管理

探讨生产中胶圈胶辊的使用情况和管理措施。阐述了纺纱车间胶辊胶圈破损、破裂、划痕、划伤、龟裂、污染、损坏、缠绕的危害性,分别从胶辊缠绕处理方式、胶辊轴承与罗拉轴承清洗加油、牵伸卷绕部位清洁频率、生产车间更换胶圈胶辊四个方面分析了对胶圈胶辊质量的影响。指出:重视纺纱车间的生产细节管理有利于胶辊胶圈使用寿命的增加。认为:控制好个别或局部胶辊胶圈的损伤和损坏是降低棉纱疵点和稳定棉纱质量的关键。     

生产控制与胶辊胶圈质量的关系

为了减少纺纱生产中胶辊胶圈缠绕、损伤和损坏的几率,阐述了胶辊胶圈局部或个别缠绕、损伤和损坏的原因,具体分析了胶辊缠绕的处理方式、胶辊轴承和罗拉轴承加油、牵伸卷绕部件清洗、车间胶辊胶圈更换方式对胶辊胶圈质量的影响及胶辊胶圈破损、破裂、划痕、划伤、龟裂、污染、损坏和缠绕的危害性.说明个别或局部胶辊胶圈的损伤、损坏是人为因素或管理因素造成的,是危害棉纱变异系数、棉纱疵点的主因,应重视纺纱车间的细节管理、制订标准化操作、集中更换或人工单锭处理缠绕胶辊,正确采用罗拉轴承的加油操作方法,合理车间规模单元,根据纺纱品种和生产环境制订牵伸卷绕部分的清洁次数,是减少胶辊胶圈损伤、损坏的重点,也是保证纺纱质量的关键.     

胶辊胶圈弹性与纺纱的关系探讨

通过对胶辊、胶圈弹性的理论阐述，分析了在生产过程中胶辊胶圈弹性变化的作用及影响，说明了纺纱过程中胶辊胶圈弹性作用的具体特点，指出了在纺纱过程中保持胶辊胶圈弹性的稳定和提高是保证棉纱质量稳定的关键，胶辊胶圈的弹性好，成纱质量好。     

胶辊胶圈的选型与应用

阐述胶辊胶圈在纺纱各工序的选型、应用及发展。从纺纱品种、纤维特性、纺纱工艺要求等方面,分析了合理选择胶辊胶圈硬度、弹性的要素及胶辊胶圈合理搭配使用的方法。针对纺纱过程中胶辊胶圈出现纤维缠绕、表面中凹、须条牵伸不开等问题,提出了解决措施。指出:胶辊胶圈作为重要的牵伸器材,要充分发挥其在纺纱中的作用,不断地通过技术创新生产出更加适应不同纺纱品种的胶辊胶圈。认为:通过工艺的创新、新材料的应用、专件器材的智能制造,可提升胶辊胶圈的质量。     

进口棉纺设备胶辊胶圈的使用管理体会

为了进一步做好进口棉纺设备胶辊胶圈的国产化配套及胶辊胶圈的管理工作,对胶辊胶圈使用实践进行了总结.认为国产胶辊性能提高,可替代进口胶辊与进口纺纱设备配套使用;国产胶圈在耐老化性、耐磨性、高速适应性方面与进口胶圈存在一定差距,使用中更换周期要适当缩短;生产中要严格选用纺纱性能好的胶辊胶圈,重视相关牵伸元件及工艺的系统配合,合理配套使用;要加大力度对胶辊间国产磨砺设备进行改造,提高磨砺精度;胶辊间应加强日常管理工作,实行制度化管理,从严要求,提高制作质量.     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发，介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

天然香精香料与生物技术

天然香精香料是高价值的精细化工产品和食品添加剂,但原料来源有限且提取成本高。利用生物技术生产这类产品具有广阔的前景。简述了发酵工程、酶工程、细胞工程和基因工程在香精香料中的应用,并探讨了生物技术在香精香料中的应用前景。     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

组学技术与果蔬采后质量和安全控制

果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.