摘要
针对经煮呢、热定形、蒸呢3道工序处理后羊毛混纺织物强力下降的问题,研究处理条件对羊毛混纺织物强力的影响。通过不同p H值条件下的煮呢,不同温度下的高温热定形以及蒸呢实验,测试处理后织物强力,并计算其强力下降率和伸长下降率。结果表明:160℃高温定形后织物强力的损失最大,煮呢液p H值为5. 5,织物强力下降率为32. 6%,p H值为7. 0,织物强力下降率为45. 6%,p H值为8. 5,织物强力下降率高达46. 8%。该研究为生产过程避免织物强力损失提供依据。
To solve the strength loss of wool blended fabrics during cooking,heat setting and steaming processes.The effects of different processing conditions on the strength of wool blended fabrics were studied.Under different pH conditions,the heat setting at different temperatures and the steaming process were used to test the strength of the fabric after different processes in each stage,and the strength and elongation loss rate were calculated.It was found that the maximum strength loss of the spandex fiber was caused by the high temperature baking at 160℃in the thermal setting process.The strength reduction rate of the sample fabric cooked under pH 5.5,7.0 and 8.5 were 32.6%,45.6%and 46.8%,respectively.
作者
陈天聪
李美真
郭晓卿
CHEN Tiancong;LI Meizhen;GUO Xiaoqing(Inner Mongolia University of Technology,Hohhot,Inner Mongolia 010051,China)
出处
《毛纺科技》
CAS
北大核心
2019年第6期47-49,共3页
Wool Textile Journal
关键词
羊毛
涤纶
氨纶
混纺织物热定形
蒸呢
强力损失
wool
polyester
spandex
blended fabric
heat setting
steaming
strength loss
