| 摘要 |
<p>The bakery textile made of a textile (11) for covering dough units (20), comprises an anti-adhesive and an antimicrobial finish, which comprises elementary silver (42) in nano-particle form for antimicrobial purposes and fluorine compounds and two water or oil repellent components for anti-adhesive purposes, where a first component comprises a dispersing agent and a second component comprises a dispersed phase or colloid. The dispersing agents and dispersed phase are present in a gel condition. The colloids are distributed in the dispersing agent in an anisotropic manner. The bakery textile made of a textile (11) for covering dough units (20), comprises an anti-adhesive and an antimicrobial finish, which comprises elementary silver (42) in nano-particle form for antimicrobial purposes and fluorine compounds and two water or oil repellent components for anti-adhesive purposes, where a first component comprises a dispersing agent and a second component comprises a dispersed phase or colloid. The dispersing agents and dispersed phase are present in a gel condition. The colloids are distributed in the dispersing agent in an anisotropic manner, so that the colloids are present in a concentrated form in the region of a finishing layer surface, which forms a phase boundary layer between a finishing layer (40) and surrounding atmosphere. The dispersed phase comprises hydrophobic or oleophobic colloids, which are present at the finishing layer in an arrangement spatially supporting the hydrophobic treatment effect. The dispersed phase comprises solid particles (41), which form a columnar structures with directed orientation at the finishing layer, so that the micro roughness of the surface produces a lotus-effect.</p> |
