卷绕比与直接无捻粗纱丝饼成形

WINDING RATIO AND DIRECT ROVING CAKE FORMING

介绍了卷绕比定义,直接无捻粗纱丝饼成形过程,卷绕比的设定,对丝饼成形的影响,得出结论:卷绕比的选择与丝束的tex值之间的关系较大,高tex的丝饼宜选用较小的卷绕比值,低tex的丝饼宜选用较大一些的卷绕比:丝饼成形还受拉丝设备工艺等影响,且卷绕过程中,一个细小差别可能会引起较大变化。

The definition of winding ratio, the forming process of direct roving cakes, the setting of winding ratio and its influence on cake forming are described. It is concluded that the selection of winding ratio largely depends on the tex count of strands. For higher rex strands, a lower winding ratio should be selected, and vice versa. Cake forming is also affected by the fiber- drawing equipment and process, and during the winding process, a small difference may cause a big change.