摘要
研究了热处理对牛奶蛋白纤维纱性能的影响,包括热收缩、白度和黄度、断裂强度和断裂伸长率、失重率。通过对实验结果的分析可以发现,当温度低于150℃时,牛奶蛋白纤维纱的性能变化较小;当温度高于150℃时,牛奶蛋白纤维纱的性能变化显著,说明牛奶蛋白纤维纱在后整理加工中热处理温度应该低于150℃,以减少对牛奶蛋白纱性能的影响。
In this paper, we discussed the effects of heat treatment on the properties of milk protein fiber yarn including heat shrink, whiteness and yellowness, breaking strength and extension at break, and weight loss. Through the analysis of experimental results, the following conclusions can be found： when the temperature is below 150℃ , the performance of milk protein fiber yarn has the small changes ; when the temperature is higher than 150℃ , the performance of milk protein fiber yarn changes significantly, indicating that the heat treatment temperature of milk protein fiber yarn in finishing should be lower than 150℃ , thereby reducing the im- pact of milk protein yarns.
出处
《化纤与纺织技术》
2011年第2期50-54,共5页
Chemical Fiber & Textile Technology
