摘要
文章研究了热处理对腈纶基牛奶蛋白纤维性能的影响,包括热收缩、白度和黄度、断裂强度和断裂伸长率。通过对实验结果的分析可以发现,当温度低于120℃时,腈纶基牛奶蛋白纤维的性能变化较小;当温度高于120℃时,牛奶蛋白纤维的性能变化显著,说明腈纶基牛奶蛋白纤维在后整理加工中热处理温度应该低于120℃,以减少对牛奶蛋白纤维性能的影响。
In this paper, the effects of heat treatment to the properties of PAN-milk protein fiber including heat shrink, whiteness and yellowness, breaking strength and elongation were discussed. Through the analysis of experimental results, the following conclusions can be found： when the temperature is below 120℃, the performance of PAN-milk protein fiber has small changes; when the temperature is higher than 120℃, the performance of PAN-milk protein fiber changes significantly. The heat treatment temperature of PAN-milk protein fiber in finishing should be lower than 120℃, in order to reduce the effect to the properties of PAN milk protein.
出处
《山东纺织科技》
2016年第1期22-24,共3页
Shandong Textile Science & Technology
