捻系数与混纺比对大豆蛋白纤维纱强度的影响  

Influence of the twist factor and blended ratio on the soybean protein yarn strength

作　　者：杨庆斌[1,2] 张玉清[3] 于伟东[1] 

机构地区：[1]东华大学纺织学院 [2]青岛大学纺织服装学院,山东青岛266071 [3]青岛大学纺织服装学院

出　　处：《纺织学报》2005年第1期76-77,共2页Journal of Textile Research

摘　　要：将大豆蛋白纤维以不同捻系数纯纺及分别与细旦涤纶、棉以不同混比混纺成纱 ,并对其成纱分别进行了拉伸性能试验分析。探讨了纯纺纱捻系数、混纺纱的混比与纱线强度之间的关系 ,确定了大豆蛋白纤维与棉混纺时的最佳组分比及大豆纯纺纱的临界捻系数。The soybean protein fiber was blended with polyester a nd cotton in different blended ratio,and its tensile strength was analyzed.The relationship between the twist factor or the blended ratio and the strength of the yarn was analyzed.And then the optimized blen ded ratio and the critical twist factor was determined.

关 键 词：大豆蛋白纤维 捻系数 混纺丝 纱线强度 

分 类 号：TS102.511[轻工技术与工程—纺织工程]