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Preparation and Properties of PCL/PLA Shape Memory Composites 被引量:1
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作者 张伟 黄婷婷 +1 位作者 仇何 张瑜 《Journal of Donghua University(English Edition)》 EI CAS 2017年第2期274-279,共6页
Poly(lactic acid)(PLA) was blended with various polycaprolactone(PCL) components through the melt blending process for toughening modification on PLA.The tensile testing,scanning electron microscope(SEM) and different... Poly(lactic acid)(PLA) was blended with various polycaprolactone(PCL) components through the melt blending process for toughening modification on PLA.The tensile testing,scanning electron microscope(SEM) and differential scanning calorimetry(DSC) were implemented to analyze mechanical properties,disperse morphology,thermal properties and compatibility of composite materials,respectively.The shape memory performance of PCL/PLA composites was also investigated.The results showed that the elongation at break of composites increased by 10 and 15 times than pure PLA with adding 20% and30% by weight of PCL,and the yield strength retention rates were77% and 67%,respectively.The SEM showed that PCL/PLA composite was a semi-compatible system.PCL particles could be evenly dispersed in the PLA at 20% or 30% by weight PCL content,and the particle size was very small.DSC results showed a decline in Tg and Tm whereas an increase in Td with the addition of PCL.The addition of PCL could improve the shape memory performance of PLA.The shape memory performance was enhanced with the PCL content increase,but decreased with the tensile strain increase.The best temperature for shape recovery was between 60 and 70 ℃,and the shape memory performance remained 80% after 5 times recycle. 展开更多
关键词 poly laclic acid PLA polycaprolactone PCL TOUGHENING shape memory
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制麦过程中乳酸菌对霉菌的抑制作用
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作者 于春丽 周志营 +2 位作者 苏红旭 徐凯 石殿瑜 《啤酒科技》 2014年第5期31-34,共4页
本文从乳酸菌添加时间和培养时间两个方面研究了乳酸菌对出炉麦芽表面霉菌的抑制作用并考察添加后对出炉麦芽常规指标是否有不利影响.结果表明,在湿浸阶段添加效果较好,浸麦结束和发芽第一天添加的抑制效果不明显.将划线培养后的乳酸菌... 本文从乳酸菌添加时间和培养时间两个方面研究了乳酸菌对出炉麦芽表面霉菌的抑制作用并考察添加后对出炉麦芽常规指标是否有不利影响.结果表明,在湿浸阶段添加效果较好,浸麦结束和发芽第一天添加的抑制效果不明显.将划线培养后的乳酸菌直接加入,添加量为(1.0-2.0)&#215;108个/克绝干大麦时,乳酸菌对出炉麦芽表面霉菌产生了明显的抑制作用,随着菌种培养时间的延长,抑菌效果呈下降趋势.添加一定量乳酸菌后对麦芽一般理论指标无不利影响. 展开更多
关键词 麦芽 乳酸菌 霉菌 抑制作用
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