| 摘要 |
<p>#CMT# #/CMT# Synthetic woven fabric for the production of wrappings for sausage and other meat products, consists at least essentially of 100% synthetic fibres and is surface-modified by alkali treatment or (if the fibres are alkali-resistant) by acid treatment, so as to make the fabric absorbent towards water and additives such as flavor enhancers, smoke flavours, salts and the like. #CMT#USE : #/CMT# For the production of artificial sausage skin or wrappings for other meat products. #CMT#ADVANTAGE : #/CMT# The use of 100% synthetic fibres offers considerable advantages with regard to purity and uniformity over the entire processing chain (prior-art cotton fibres may contain agrochemical residues), guarantees full compliance with the relevant food regulations and has potential cost advantages. The fabric shows the required mechanical properties (e.g. strength, ductility, shrinkage) and is also surface-modified to enable the absorption of water, flavour substances, salts and other additives. #CMT#TEXTILES AND PAPER : #/CMT# Preferred Material: The filament yarn used in the fabric is in the form of continuous filaments. This may consist of (a) polyester fibres, preferably alkalised with sodium hydroxide solution, or (b) spandex-polyester mixed yarn made by combining polyester yarn with a spandex rubber, preferably by alternating polyester filaments and spandex threads in the fabric, or (c) polyamide fibres.</p> |
