精梳纯棉筒子纱低温前处理实践  

Low temperature pretreatment of combed cotton cheese

作　　者：朱莉娜[1] 

机构地区：[1]德州学院纺织服装工程学院,山东德州253023

出　　处：《印染》2014年第7期24-25,33,共3页China Dyeing and Finishing

摘　　要：为解决精梳纯棉筒子纱高温98℃前处理工艺能耗高、纤维损伤大、手感差等问题,采用双氧水低温漂白复合活化剂和低温精练剂,进行60℃低温精练、漂白。结果表明,纱线前处理白度、毛效和染色效果与传统前处理工艺相当,且节约了大量的蒸汽能源,大幅降低了生产成本。To solve the problems of high energy consumption, great loss in strength and poor handle in high temperature （98 ℃）pretreatment of combed cotton cheese, low temperature（60 ℃） scouring and bleaching process is put forward with combined activator for peroxide bleaching and low temperature scouring. The results show that compared with traditional process, the fabric with low temperature process features similar whiteness, capillary effect and dyeing effect, and the new pretreatment process features steam and cost savings.

关 键 词：练漂 低温 复合活化剂 筒子 棉纤维 

分 类 号：TS192.7[轻工技术与工程—纺织化学与染整工程]