常见膳食纤维微粉的研究
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摘要
本研究以常见大豆豆皮、小麦麸皮为资源,将超微粉碎技术应用其中,就膳食纤维微粉制取技术、以及超微粉碎对膳食纤维的性质、生理功能的影响进行了系列研究。
第一部分膳食纤维微粉制备技术的研究
目的:对制取膳食纤维微粉技术进行探讨,为开发利用大豆豆皮、小麦麸皮膳食纤维资源,提高农副产品价值提供可靠技术及技术理论依据。
方法:以大豆豆皮为原料,对采用酸法制取膳食纤维的工艺、以及工艺中关键步骤膳食纤维的提取及漂白条件进行研究,并将超微粉碎技术应用于膳食纤维制取技术中。
以小麦麸皮为原料,在对内源性植酸酶酶解植酸及其盐、纤维素酶酶解纤维素制取水溶性和水不溶性膳食纤维1:3的营养麦麸膳食纤维的条件进行单独研究的基础上,对一步酶法制取低植酸、水溶性和水不溶性膳食纤维1:3的营养麦麸膳食纤维技术进行研究。
引用超声波技术对三氯化铁滴定测定植酸的方法进行改进。
结论:得到酸法制取大豆豆皮膳食纤维微粉的技术、条件及产品。得到一步酶法制取一步酶法酶解制取低植酸、水溶性和水不溶性膳食纤维1:3的营养麦麸膳食纤维微粉的工艺、条件及产品。采用超声波辅助浸提建立了一种快速、简便测定植酸的方法。
第二部分膳食纤维微粉性质的研究
目的:研究超微粉碎对膳食纤维性质的改变,为更好地发挥膳食纤维的功能、研究膳食纤维性质与功能的关系、将膳食纤维应用于开发食品提供理论依据。
方法:以制取技术研究中获得的膳食纤维微粉,对其影响膳食纤维功能的吸水性质、阳离子交换性质、粘性、可溶性物质等,按粒度进行研究。对测定膳食纤维微粉吸水性质的方法进行研究。采用粉质、拉伸仪器对不同粒度、不同成分(水溶性、水不溶性膳食纤维含量不同)的膳食纤维微粉对面粉流变的影响进行研究。
结论:
1.建立了毛细管法测定膳食纤维微粉吸水性的方法和仪器,并用其对大豆皮膳食纤维微粉吸水性进行了测定。
2.大豆豆皮膳食纤维微粉的吸水性、吸水膨胀能力、与阳离子的交换能力、吸油能力、可溶性物质随粒度变小呈上升趋势;黏度随着粒度的减小而减小。
3.添加适量大豆豆皮膳食纤维微粉对面团的改良作用能掩盖或超过面筋稀释带来的恶化作用。粒度较细的较粒度较粗的大豆豆皮膳食纤维微粉对面团特性的改良效果更佳。
4.不同比例水溶性和水不溶性麦麸膳食纤维微粉对品质好的面粉粉质特性呈弱化作用,对品质弱的面粉呈改善作用。水不溶性膳食纤维对面粉粉质特性改善作用优于水溶性膳食纤维。膳食纤维对粉质品质良好的面粉拉伸特性改善效果明显。
第三部分添加膳食纤维微粉制作馒头的研究
目的:探讨膳食纤维微粉对馒头制作品质的影响。
方法:添加不同粒度的大豆豆皮膳食纤维微粉、不同比例水溶性和水不溶性膳食纤维微粉进行馒头制作实验,并对馒头进行评分及质构分析,研究膳食纤维粒度、添加量、水溶性和水不溶性膳食纤维比例对馒头制作效果的影响。
结论:添加适量膳食纤维可制作品质优良的馒头。且粒度越细,改良效果越好,可增加添加比例。水不溶性膳食纤维含量高对馒头品质影响大。
第四部分大豆豆皮膳食纤维微粉生理功能的研究
目的:探讨不同粒度和性质大豆豆皮膳食纤维微粉对糖尿病模型小鼠生理功能的影响。
方法:对糖尿病模型小鼠给予不同粒度大豆豆皮膳食纤维微粉,测出小鼠血糖、胆固醇(TC)、高密度脂蛋白(HDL-C)、甘油三酯(TG)、体重、糖耐量等生理功能指标,及肝脏切片观察,分析不同粒度和性质大豆豆皮膳食纤维微粉对糖尿病模型小鼠的生理功能的影响。
结论:
1.大豆豆皮膳食纤维微粉对正常小鼠和四氧嘧啶致糖尿病小鼠空腹血糖值有显著控制作用。且粒度越细,作用越显著。
2.大豆豆皮膳食纤维微粉对正常小鼠血清TC,TG,HDL-C值均无明显作用。对糖尿病小鼠血清TG值、动脉硬化指数有非常显著降低作用,且粒度越细,作用越显著。
3.大豆豆皮膳食纤维微粉对降低正常小鼠体重、增加糖尿病小鼠体重有显著作用。但膳食纤维微粉的粒度影响不显著。
4.大豆豆皮膳食纤维微粉具有降低正常小鼠、尿病小鼠餐后血糖峰值的作用,并且对餐后小鼠血糖值也有显著控制作用。但粒度对其的影响不明显。
5.长期给予大豆皮膳食纤维微粉,对正常小鼠肝脏组织有不良影响。对尿病模型小鼠的肝脏组织病变具有缓解作用,且粒度小的作用效果较好。
创新点:
1.将超微粉碎技术引入膳食纤维制取技术中,采用一步酶法制取低植酸、水溶性和水不溶性膳食纤维1:3的麦麸膳食纤维微粉工艺及产品。
2.通过对与膳食纤维功能相关的吸水性、吸水膨胀性、与阳离子交换能力、持油性、粘性、溶解性等性质研究证明,超微粉碎达到了对膳食纤维改性的目的。
3.通过超微粉碎改性提高了的大豆豆皮膳食纤维的生理功能。
4.采用超声波辅助浸提,建立了一种快速、便宜的三氯化铁滴定法测定植酸含量方法。
5.根据毛细管原理建立了膳食纤维微粉吸水性测定方法,并自制了测定仪器。可测定膳食纤维微粉的吸水量及吸水速率。
Used the soybean hull and wheat bran as the material for supper-tiny dietary fiber powder to be prepared,it was stated in the paper that the series study was done about the technology for the fiber to be prepare,the properties,the relationship between the function and the properties,and the ways for the fiber used for food made,while the ultra-crush technology for super-tiny powder was used,
PartⅠ:The study on the technology for super-tiny dietary fiber powder to be prepared
Objective:
It is the objective that the technology and theory evidence to improve the value of the byproduct of the farm product are provided,after the technology for super-tiny dietary fiber powder to be prepared was studied with soybean hull and wheat bran.
Methods:
The technology and its key steps condition for super-tiny dietary fiber powder made, such as dietary fiber extracted and bleached,are researched,when the soybean hull fiber is prepared with acid and the ultra-crush technology.
Based on the conditions for Phytic acid to be decomposed with the Phytase which exists in wheat bran itself and for the cellulose to be decomposed with the Cellulase to get the ratio of soluble dietary fiber(SDF) to insoluble dietary fiber(IDF) 1:3,the dietary fiber with low Phytic acid and the ratio of SDF to IDF 1:3 will gotten with the wheat bran, after the condition will study for Phytic acid and the cellulose to be decomposed at same time.
Used the wheat bran as the experiment material,the method is optimized and improved for phytic acid to be determined by titrated with FeCl_3 with ultrasonic extraction.
Conclusion:
1.The technology and conditions for the soybean hull dietary fiber super-tiny powder to be prepared by acid were gotten.
2.The technology and conditions for the wheat bran dietary fiber super-tiny powder to be prepared with low Phytic acid and the ratio of SDF to IDF 1:3 were gotten,when the Phytic acid and the cellulose were decomposed at same time by the Phytase and Cellulase.
3.A quick,easy and cheap method for Phytic acid to be determined by titrated with FeCl_3 was set up with ultrasonic extraction.
PartⅡ:The study on the properties of the dietary fiber super-tiny powder
Objective:
It is purpose that the physiological function of dietary fiber is improved,the relationship between the function and the properties of dietary fiber is well known and theory is set up for food made with dietary fiber,after the fiber properties change were studied,which was prepared with ultra-crush.
Methods:
Used the dietary fiber prepared with ultra-crush,the water absorbability,viscosity, solubility and exchange function with cation of the fiber are studied according to the size grade of the fiber.The method for water absorbability to be determined will study.Added the dietary fiber super-tiny powder with different size or ratio of the SDF to IDF,the paste rheology change will determined with Farinograph and Extensograph.
Conclusion:
1.The method with capillary principle to determine the water absorbability of the fiber wasset up,and equipment was self-made.The water absorbability of the fiber was determined by it.
2.The water absorbability,the expand function after water sopped up,the exchange function with cation,the oil absorbability and solubility of the soybean hull fiber tend to up and the viscosity tend to down while the size of the fiber tend to less.
3.Adding the right quantity the soybean hull fiber super-tiny powder,the flour quality was improved.The more powerful the flour quality was and the less size of the fiber was,the more effectively the flour quality improved.
4.The strong quality flour became weak and the weak quality flour became strong added the wheat bran fiber with different the ratio of SDF to IDF.The effect for flour quality to be improved with IDF was better than with SDF.Adding the fiber,only the extension of the paste was improved when the flour quality was strong.Added the fiber,the extension of the paste was improved more effectively.
PartⅢ:The study on the steam bread made added the dietary fiber super-tiny powder
Objective:
It is objective what the steam bread quality is influenced by the super-tiny dietary fiber powder.
Methods:
The steam bread quality influenced by the size and ratio of SDF to IDF of the dietary fiber super-tiny powder was analyzed by the steam bread graded and structure determined, after the steam bread made experiments were done,added soybean hull fiber with different size and the wheat bran fiber with different ratio of SDF to IDF.
Conclusion:
Added the right quantity soybean hull fiber and the right ratio of SDF to IDF wheat bran fiber,the high quality steam bread were made.The steam bread quality improved was more effectively,and the fiber quantity added was more,while the size of the fiber was less. The steam bread quality was less influenced by SDF.
PartⅣ:Study on the physiological function of the soybean hull dietary fiber super-tiny powder
Objective:
It is the purpose how the physiological function of the diabetes model mice is influenced by the size of the soybean hull super-tiny dietary fiber powder.
Methods:
It is analyzed how the physiological function of the diabetes model mice is influenced by the size of the soybean hull super-tiny dietary fiber,after the diabetes model mice are feed with the fiber,and their blood glucose,TC,TG,HDL-C,avoirdupois,and so on, were determined,and liver slice up were observed.
Conclusion:
1.Used stomach perfusion with the soybean hull super-tiny dietary fiber powder,it was found that the blood glucose of the common and diabetes model mice which's diabetes were caused by Alloxan monohydrate were down obviously.The effect was more remarkable,the size of the fiber was less.
2.Used stomach perfusion with the soybean hull super-tiny dietary fiber powder,it was found that the TC,TG,HDL-C of the common mice were not down obviously,and the TG and arteriosderosis index of the diabetes model mice were down obviously.The effect was more remarkable,the size of the fiber was less.
3.It was also found that the effect were obvious for the common mice avoirdupois to be down and for the diabetes model mice avoirdupois to be up,but avoirdupois change with different size of the fiber were not very obvious for both kinds mice.
4.It was also found that the peak value of blood glucose after meal were down obviously for the common mice and the diabetes model mice,and the blood glucose after meal were controlled well,but the effect with different size of the dietary fiber were not very obvious for both kinds mice.
5.After the mice were perfuse long term with the soybean hull super-tiny dietary fiber powder,it was found that the liver structure of the common mice changed lead to bad,but the liver structure of the diabetes model mice changed lead to well,and the effect were more obvious when the size of super-tiny dietary fiber were less.
Innovation
1.The technology and conditions for the wheat bran dietary fiber super-tiny powder to be prepared with low Phytic acid and the ratio of SDF to IDF 1:3 were gotten,when the Phytic acid and the cellulose were decomposed at same time by the Phytase and Cellulase, and the ultra-crush technology was used.
2.It was proofed that the properties of the dietary fiber were changed because the ultra-crush technology was used,after the absorbability,the expand function after water sopped up,the exchange function with cation,the oil absorbability and solubility of the soybean hull dietary fiber super-tiny powder were determined.
3.The physiological function of the soybean hull dietary fiber was improved,which was prepared with the ultra-crush technology.
4.A quick,easy and cheap method for Phytic acid to be determined by titrated with FeCl_3 was set up with ultrasonic extraction.
5.The method to determine the water absorbability of the fiber super-tiny powder with capillary principle was set up,and the equipment was self-made.The quantity and speed of water absorbability of the fiber can be determined by it.
第一部分膳食纤维微粉制备技术的研究
目的:对制取膳食纤维微粉技术进行探讨,为开发利用大豆豆皮、小麦麸皮膳食纤维资源,提高农副产品价值提供可靠技术及技术理论依据。
方法:以大豆豆皮为原料,对采用酸法制取膳食纤维的工艺、以及工艺中关键步骤膳食纤维的提取及漂白条件进行研究,并将超微粉碎技术应用于膳食纤维制取技术中。
以小麦麸皮为原料,在对内源性植酸酶酶解植酸及其盐、纤维素酶酶解纤维素制取水溶性和水不溶性膳食纤维1:3的营养麦麸膳食纤维的条件进行单独研究的基础上,对一步酶法制取低植酸、水溶性和水不溶性膳食纤维1:3的营养麦麸膳食纤维技术进行研究。
引用超声波技术对三氯化铁滴定测定植酸的方法进行改进。
结论:得到酸法制取大豆豆皮膳食纤维微粉的技术、条件及产品。得到一步酶法制取一步酶法酶解制取低植酸、水溶性和水不溶性膳食纤维1:3的营养麦麸膳食纤维微粉的工艺、条件及产品。采用超声波辅助浸提建立了一种快速、简便测定植酸的方法。
第二部分膳食纤维微粉性质的研究
目的:研究超微粉碎对膳食纤维性质的改变,为更好地发挥膳食纤维的功能、研究膳食纤维性质与功能的关系、将膳食纤维应用于开发食品提供理论依据。
方法:以制取技术研究中获得的膳食纤维微粉,对其影响膳食纤维功能的吸水性质、阳离子交换性质、粘性、可溶性物质等,按粒度进行研究。对测定膳食纤维微粉吸水性质的方法进行研究。采用粉质、拉伸仪器对不同粒度、不同成分(水溶性、水不溶性膳食纤维含量不同)的膳食纤维微粉对面粉流变的影响进行研究。
结论:
1.建立了毛细管法测定膳食纤维微粉吸水性的方法和仪器,并用其对大豆皮膳食纤维微粉吸水性进行了测定。
2.大豆豆皮膳食纤维微粉的吸水性、吸水膨胀能力、与阳离子的交换能力、吸油能力、可溶性物质随粒度变小呈上升趋势;黏度随着粒度的减小而减小。
3.添加适量大豆豆皮膳食纤维微粉对面团的改良作用能掩盖或超过面筋稀释带来的恶化作用。粒度较细的较粒度较粗的大豆豆皮膳食纤维微粉对面团特性的改良效果更佳。
4.不同比例水溶性和水不溶性麦麸膳食纤维微粉对品质好的面粉粉质特性呈弱化作用,对品质弱的面粉呈改善作用。水不溶性膳食纤维对面粉粉质特性改善作用优于水溶性膳食纤维。膳食纤维对粉质品质良好的面粉拉伸特性改善效果明显。
第三部分添加膳食纤维微粉制作馒头的研究
目的:探讨膳食纤维微粉对馒头制作品质的影响。
方法:添加不同粒度的大豆豆皮膳食纤维微粉、不同比例水溶性和水不溶性膳食纤维微粉进行馒头制作实验,并对馒头进行评分及质构分析,研究膳食纤维粒度、添加量、水溶性和水不溶性膳食纤维比例对馒头制作效果的影响。
结论:添加适量膳食纤维可制作品质优良的馒头。且粒度越细,改良效果越好,可增加添加比例。水不溶性膳食纤维含量高对馒头品质影响大。
第四部分大豆豆皮膳食纤维微粉生理功能的研究
目的:探讨不同粒度和性质大豆豆皮膳食纤维微粉对糖尿病模型小鼠生理功能的影响。
方法:对糖尿病模型小鼠给予不同粒度大豆豆皮膳食纤维微粉,测出小鼠血糖、胆固醇(TC)、高密度脂蛋白(HDL-C)、甘油三酯(TG)、体重、糖耐量等生理功能指标,及肝脏切片观察,分析不同粒度和性质大豆豆皮膳食纤维微粉对糖尿病模型小鼠的生理功能的影响。
结论:
1.大豆豆皮膳食纤维微粉对正常小鼠和四氧嘧啶致糖尿病小鼠空腹血糖值有显著控制作用。且粒度越细,作用越显著。
2.大豆豆皮膳食纤维微粉对正常小鼠血清TC,TG,HDL-C值均无明显作用。对糖尿病小鼠血清TG值、动脉硬化指数有非常显著降低作用,且粒度越细,作用越显著。
3.大豆豆皮膳食纤维微粉对降低正常小鼠体重、增加糖尿病小鼠体重有显著作用。但膳食纤维微粉的粒度影响不显著。
4.大豆豆皮膳食纤维微粉具有降低正常小鼠、尿病小鼠餐后血糖峰值的作用,并且对餐后小鼠血糖值也有显著控制作用。但粒度对其的影响不明显。
5.长期给予大豆皮膳食纤维微粉,对正常小鼠肝脏组织有不良影响。对尿病模型小鼠的肝脏组织病变具有缓解作用,且粒度小的作用效果较好。
创新点:
1.将超微粉碎技术引入膳食纤维制取技术中,采用一步酶法制取低植酸、水溶性和水不溶性膳食纤维1:3的麦麸膳食纤维微粉工艺及产品。
2.通过对与膳食纤维功能相关的吸水性、吸水膨胀性、与阳离子交换能力、持油性、粘性、溶解性等性质研究证明,超微粉碎达到了对膳食纤维改性的目的。
3.通过超微粉碎改性提高了的大豆豆皮膳食纤维的生理功能。
4.采用超声波辅助浸提,建立了一种快速、便宜的三氯化铁滴定法测定植酸含量方法。
5.根据毛细管原理建立了膳食纤维微粉吸水性测定方法,并自制了测定仪器。可测定膳食纤维微粉的吸水量及吸水速率。
Used the soybean hull and wheat bran as the material for supper-tiny dietary fiber powder to be prepared,it was stated in the paper that the series study was done about the technology for the fiber to be prepare,the properties,the relationship between the function and the properties,and the ways for the fiber used for food made,while the ultra-crush technology for super-tiny powder was used,
PartⅠ:The study on the technology for super-tiny dietary fiber powder to be prepared
Objective:
It is the objective that the technology and theory evidence to improve the value of the byproduct of the farm product are provided,after the technology for super-tiny dietary fiber powder to be prepared was studied with soybean hull and wheat bran.
Methods:
The technology and its key steps condition for super-tiny dietary fiber powder made, such as dietary fiber extracted and bleached,are researched,when the soybean hull fiber is prepared with acid and the ultra-crush technology.
Based on the conditions for Phytic acid to be decomposed with the Phytase which exists in wheat bran itself and for the cellulose to be decomposed with the Cellulase to get the ratio of soluble dietary fiber(SDF) to insoluble dietary fiber(IDF) 1:3,the dietary fiber with low Phytic acid and the ratio of SDF to IDF 1:3 will gotten with the wheat bran, after the condition will study for Phytic acid and the cellulose to be decomposed at same time.
Used the wheat bran as the experiment material,the method is optimized and improved for phytic acid to be determined by titrated with FeCl_3 with ultrasonic extraction.
Conclusion:
1.The technology and conditions for the soybean hull dietary fiber super-tiny powder to be prepared by acid were gotten.
2.The technology and conditions for the wheat bran dietary fiber super-tiny powder to be prepared with low Phytic acid and the ratio of SDF to IDF 1:3 were gotten,when the Phytic acid and the cellulose were decomposed at same time by the Phytase and Cellulase.
3.A quick,easy and cheap method for Phytic acid to be determined by titrated with FeCl_3 was set up with ultrasonic extraction.
PartⅡ:The study on the properties of the dietary fiber super-tiny powder
Objective:
It is purpose that the physiological function of dietary fiber is improved,the relationship between the function and the properties of dietary fiber is well known and theory is set up for food made with dietary fiber,after the fiber properties change were studied,which was prepared with ultra-crush.
Methods:
Used the dietary fiber prepared with ultra-crush,the water absorbability,viscosity, solubility and exchange function with cation of the fiber are studied according to the size grade of the fiber.The method for water absorbability to be determined will study.Added the dietary fiber super-tiny powder with different size or ratio of the SDF to IDF,the paste rheology change will determined with Farinograph and Extensograph.
Conclusion:
1.The method with capillary principle to determine the water absorbability of the fiber wasset up,and equipment was self-made.The water absorbability of the fiber was determined by it.
2.The water absorbability,the expand function after water sopped up,the exchange function with cation,the oil absorbability and solubility of the soybean hull fiber tend to up and the viscosity tend to down while the size of the fiber tend to less.
3.Adding the right quantity the soybean hull fiber super-tiny powder,the flour quality was improved.The more powerful the flour quality was and the less size of the fiber was,the more effectively the flour quality improved.
4.The strong quality flour became weak and the weak quality flour became strong added the wheat bran fiber with different the ratio of SDF to IDF.The effect for flour quality to be improved with IDF was better than with SDF.Adding the fiber,only the extension of the paste was improved when the flour quality was strong.Added the fiber,the extension of the paste was improved more effectively.
PartⅢ:The study on the steam bread made added the dietary fiber super-tiny powder
Objective:
It is objective what the steam bread quality is influenced by the super-tiny dietary fiber powder.
Methods:
The steam bread quality influenced by the size and ratio of SDF to IDF of the dietary fiber super-tiny powder was analyzed by the steam bread graded and structure determined, after the steam bread made experiments were done,added soybean hull fiber with different size and the wheat bran fiber with different ratio of SDF to IDF.
Conclusion:
Added the right quantity soybean hull fiber and the right ratio of SDF to IDF wheat bran fiber,the high quality steam bread were made.The steam bread quality improved was more effectively,and the fiber quantity added was more,while the size of the fiber was less. The steam bread quality was less influenced by SDF.
PartⅣ:Study on the physiological function of the soybean hull dietary fiber super-tiny powder
Objective:
It is the purpose how the physiological function of the diabetes model mice is influenced by the size of the soybean hull super-tiny dietary fiber powder.
Methods:
It is analyzed how the physiological function of the diabetes model mice is influenced by the size of the soybean hull super-tiny dietary fiber,after the diabetes model mice are feed with the fiber,and their blood glucose,TC,TG,HDL-C,avoirdupois,and so on, were determined,and liver slice up were observed.
Conclusion:
1.Used stomach perfusion with the soybean hull super-tiny dietary fiber powder,it was found that the blood glucose of the common and diabetes model mice which's diabetes were caused by Alloxan monohydrate were down obviously.The effect was more remarkable,the size of the fiber was less.
2.Used stomach perfusion with the soybean hull super-tiny dietary fiber powder,it was found that the TC,TG,HDL-C of the common mice were not down obviously,and the TG and arteriosderosis index of the diabetes model mice were down obviously.The effect was more remarkable,the size of the fiber was less.
3.It was also found that the effect were obvious for the common mice avoirdupois to be down and for the diabetes model mice avoirdupois to be up,but avoirdupois change with different size of the fiber were not very obvious for both kinds mice.
4.It was also found that the peak value of blood glucose after meal were down obviously for the common mice and the diabetes model mice,and the blood glucose after meal were controlled well,but the effect with different size of the dietary fiber were not very obvious for both kinds mice.
5.After the mice were perfuse long term with the soybean hull super-tiny dietary fiber powder,it was found that the liver structure of the common mice changed lead to bad,but the liver structure of the diabetes model mice changed lead to well,and the effect were more obvious when the size of super-tiny dietary fiber were less.
Innovation
1.The technology and conditions for the wheat bran dietary fiber super-tiny powder to be prepared with low Phytic acid and the ratio of SDF to IDF 1:3 were gotten,when the Phytic acid and the cellulose were decomposed at same time by the Phytase and Cellulase, and the ultra-crush technology was used.
2.It was proofed that the properties of the dietary fiber were changed because the ultra-crush technology was used,after the absorbability,the expand function after water sopped up,the exchange function with cation,the oil absorbability and solubility of the soybean hull dietary fiber super-tiny powder were determined.
3.The physiological function of the soybean hull dietary fiber was improved,which was prepared with the ultra-crush technology.
4.A quick,easy and cheap method for Phytic acid to be determined by titrated with FeCl_3 was set up with ultrasonic extraction.
5.The method to determine the water absorbability of the fiber super-tiny powder with capillary principle was set up,and the equipment was self-made.The quantity and speed of water absorbability of the fiber can be determined by it.
引文
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