牛奶蛋白纤维及其混纺筒子纱线染色工艺  

Cheese dyeing of milk protein fiber and its blended yarn

作　　者：常红梅[1] 唐婷[1] 张小曼[1] 

机构地区：[1]山东德棉股份有限公司,山东德州253002

出　　处：《印染》2006年第1期28-29,共2页China Dyeing and Finishing

摘　　要：介绍牛奶纤维的特征及与棉、天丝混纺纱线的练染工艺。经试验发现,牛奶纤维不耐碱和高温,处理温度应低于90℃,一般采用氧漂+还原漂;混纺纱线染色时可选用高温移染法,从而避免双色效应。The characteristics of milk protein fiber, bleaching and dyeing processes of milk protein fiber/cotton or Tencel blended yarn are introduced, Color fastness of the dyeings are tested, Results indicate that processing temperature should be lower than 90 ℃ owing to sensitivity to alkali and high temperature, peroxygen bleaching combined with reduction bleaching is adopted, high temperature migration dyeing of blended yarn can avoid two-color effect.

关 键 词：筒子染色 染色牢度 混纺纱 再生蛋白质纤维 棉纤维 TENCEL 

分 类 号：TS193.5[轻工技术与工程—纺织化学与染整工程]