| 热处理对牛奶蛋白纤维纱性能的影响 |
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| 引用本文： | 杨琳,孙德斌,杨庆斌.热处理对牛奶蛋白纤维纱性能的影响[J].化纤与纺织技术,2011,40(2):50-54. |
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| 作者姓名： | 杨琳 孙德斌 杨庆斌 |
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| 作者单位： | 青岛大学纺织服装学院,山东,青岛,266071 |
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| 摘 要： | 研究了热处理对牛奶蛋白纤维纱性能的影响,包括热收缩、白度和黄度、断裂强度和断裂仲长率、失重率.通过对实验结果的分析可以发现,当温度低于150℃时,牛奶蛋白纤维纱的性能变化较小;当温度高于150℃时,牛奶蛋白纤维纱的性能变化显著,说明牛奶蛋白纤维纱在后整理加工中热处理温度应该低于150℃,以减少对牛奶蛋白纱性能的影响.
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| 关 键 词： | 牛奶蛋白纤维 热收缩 断裂强度 断裂伸长率 失重率 |
EFFECTS OF HEAT TREATMENT ON PROPERTIES OF MILK PROTEIN FIBER YARN |
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| YANG Lin,SUN De-bin,YANG Qing-bin.EFFECTS OF HEAT TREATMENT ON PROPERTIES OF MILK PROTEIN FIBER YARN[J].Chemical Fiber & Textile Technology,2011,40(2):50-54. |
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| Authors: | YANG Lin SUN De-bin YANG Qing-bin |
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| Affiliation: | YANG Lin,SUN De-bin,YANG Qing-bin(College of Textile and Fashion,Qingdao University,Qingdao 266071,China) |
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| Abstract: | In this paper,we discussed the effects of heat treatment on the properties of milk protein fiber yarn including heat shrink,whiteness and yellowness,breaking strength and extension at break,and weight loss.Through the analysis of experimental results,the following conclusions can be found: when the temperature is below 150℃,the performance of milk protein fiber yarn has the small changes;when the temperature is higher than 150℃,the performance of milk protein fiber yarn changes significantly,indicating that the heat treatment temperature of milk protein fiber yarn in finishing should be lower than 150℃,thereby reducing the impact of milk protein yarns. |
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| Keywords: | milk protein fiber shrink breaking strength extension at break weight loss |
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