海藻纤维彩棉纤维牛奶蛋白纤维混纺纱的开发

摘要

为开发出抗菌混纺针织纱,利用海藻纤维所具有的抗菌性,将其与彩棉纤维、牛奶蛋白纤维进行混纺,通过优化设计混纺比保证了混纺纱的抗菌性、强力及可纺性,并采用汉密尔顿转移指数分析了混纺比和细纱捻度对成纱结构的影响.纺出的海藻纤维精梳彩棉牛奶蛋白纤维混纺针织纱质量符合使用要求.%To exploit anti-bacterla blended knitting yarn, alginate fibre which possesses bacteria repelleney were blended with natural color cotton fibre, milk protein fibre. Through optimizing and designing blending ratio bacteria re-pellency, strength and spinnability of blended yarn could be ensured. Hamieden migration index was adopted to analyse the effect of blending ratio and fine yam twist on yarn structure. Finally quality of alginate fibre combed natural colored cotton milk protein fibre blended knitting yam could reach using demands.