全棉筒子纱氧漂工艺的生产实践  

Practice of Cotton Cheese Oxygen Bleaching Process

作　　者：杨青 王建 郑晴 王宗乾[2] 

机构地区：[1]芜湖富春染织有限公司,芜湖241008 [2]安徽工程大学纺织服装学院,芜湖241000

出　　处：《染料与染色》2013年第1期27-29,共3页Dyestuffs and Coloration

基　　金：安徽省2011年第三批科技攻关项目(1106b0105062)

摘　　要：为提高漂白全棉筒子纱的白度、强力、毛效等指标,在生产中探讨了水质、过氧化氢用量、漂液pH值、氧漂温度、氧漂时间对筒子纱性能的影响,得出了全棉筒子纱的最佳氧漂工艺。其中27%双氧水浓度12～13 g/L,pH值10.5～11.5之间,氧漂温度与时间控制98±2℃,55分钟。在此工艺下,全棉筒子纱的白度、强力、毛效获得最佳协同效果,可满足客户要求。In order to improve the whiteness, strength and capillary effect of bleached cotton cheese, the effects of water quality, hy- drogen peroxide, pH of bleaching solution, oxygen bleaching temperature and time on properties of bleached cotton cheese were studied and an optimum process was obtained. The optimum oxygen bleaching process of cotton cheese was as follows： the concentration of 27% hydrogen peroxide 12 to 13 g/L, pH 10. 5 to 11.5, oxygen bleaching temperature 98 ＋2℃ and time 55 minutes. The whiteness, strength and capillary effect of bleached cotton cheese could meet requirements of customers in this process.

关 键 词：筒子纱 氧漂 白度 毛效 

分 类 号：TS192.7[轻工技术与工程—纺织化学与染整工程]