提高筒纱质量的几项技术措施  

Technology Measures to Improve Yarn Cheese Quality

作　　者：行淑娥 XING Shu＇e(Group） Shareholding Co. ,Ltd. ,Shaanxi Xi＇an,710038])

机构地区：[1]五环(集团)股份有限公司,陕西西安710038

出　　处：《棉纺织技术》2017年第8期50-53,共4页Cotton Textile Technology

摘　　要：为解决下工序反馈的筒纱断头高的质量问题,分析了纱线断头的原因,从减少络筒毛羽及疵点,改善络筒成形,提高捻接质量,规范操作,加强车间管理等方面入手,有针对性的采取了一系列技术措施,收到了较好的质量攻关效果。认为:提高筒纱质量是一项系统工程,应加强每一个生产环节的控制,找准落后的锭子和责任人,建立严格的追究与考核制度,才能提高筒纱的内在质量。In order to solve the quality issue of higher yarn breakages for yarn cheese in the next process,the reasons for yarn breakage were analyzed. A series of necessary technology measures were adopted started from the aspects like reducing the hairiness and yarn defects in winding,improving winding formation,enhancing the splicing quality,standardized operation, strengthening the management of workshop and so on. Better quality tackle effect was obtained, It is considered that improving yarn cheese quality is a systems engineering. The control of each production processes should be strengthened. The lagged spindle and responsible person should be captured. A severe tracking and cheek-up system should be established. Therefore the inner quality of yarn cheese can be improved.

关 键 词：络筒 百根万米断头 纱线毛羽 纱线张力 捻接质量 车间管理 

分 类 号：TS104.2[轻工技术与工程—纺织工程]