Comparative analysis of yarn performance between Como yarn and traditional ring-spun yarn
Comparative analysis of performance of Como yarn and traditional ring-spun package yarn
Abstract: The hairiness, physical indicators, yarn defects and production efficiency of the cone yarn after the winding processing of Commo yarn and traditional ring-spun yarn were tested, and the differences in post-processing production of Commo yarn and traditional ring-spun yarn were analyzed. . The hairiness increase rate of Comamo yarn after warp cone processing is higher than that of traditional ring-spun yarn, but all types of hairiness values are lower, and the medium and long hairiness is significantly reduced. Compared with traditional ring-spun cheese yarn, Como-spun cheese yarn has stronger CV, stripe Dry CV, elongation CV, small yarn defects and slender yarn defects are significantly improved, the production efficiency is high, and the production cost is relatively low.
Foreword
Comosun is a form of compact spinning developed by the Swiss company Rieter. The difference in spinning principles makes the physical properties of Comosun yarn different from that of traditional ring-spun yarn, making it perform better in post-process processing and production. Also different. This article makes a comparative analysis of the production conditions of Como yarn and traditional ring-spun yarn in the winding process to further understand the performance characteristics of the two forms of yarn in the post-processing process, which is beneficial to achieving a reasonable configuration process and improving product quality. , to reduce raw material consumption and reduce processing costs.
1Comparison of hairiness in the winding process of traditional ring-spun yarn and Como yarn
As the number of process passes increases during cotton yarn processing, many physical indicators of cotton yarn will deteriorate further. Whether it is traditional ring-spun yarn or Camo yarn, the physical indicators of both types of cotton yarn will deteriorate to varying degrees after winding. Only improving the distribution and parallel straightening state of cotton fibers in cotton yarn is the key to improving the quality of cotton yarn in the winding process. At the same time, this is also the fundamental reason why Como yarn and traditional ring-spun yarn show different performance characteristics in the winding process. Production practice shows that the degree of deterioration of cotton yarn quality after Comam yarn warp cone processing is much lower than that of traditional ring-spun yarn. Table 1 shows the hairiness test results of traditional ring-spun yarn and Como yarn spun from the same roving strip after warp cone processing.
The data in Table 1 shows:
(1) Whether it is traditional ring spinning bobbin or Comorosun bobbin, after warp tube processing, the 1mm short hairiness and 9mm long hairiness are significantly increased. This is because the short fibers floating on the surface of the bobbin cannot gather towards the center of the cotton yarn. , the number of friction points increases during the high-speed unwinding process of the yarn, and the probability of short fibers floating after friction increases. In addition, due to the centrifugal force generated during the winding process, the heads and tails of the short fibers expand toward the yarn surface and are exposed to the yarn surface, resulting in an increase in various types of hairiness in the cheese yarn.
(2) Regardless of whether it is low-specific cotton yarn or high-specific cotton yarn, after the warp cone processing of traditional ring-spun bobbin yarn, the increase in hairiness value from 1mm to 9mm is much smaller than that of Comorosun bobbin yarn. This is because in traditional ring spinning bobbins, only a small amount of short fibers are gathered in the middle of the cotton yarn in the spinning triangle area, and most of the short fibers are exposed at the head and tail on the yarn surface. However, in Comorosun spinning, due to the airflow in the spinning triangle area, Due to the cohesion effect, part of the short fibers in the fiber are gathered in the middle of the cotton yarn. However, because the air flow itself cannot twist all the short fibers of different lengths into the long fibers, the force of the head ends of some of the short fibers is very weak. , after the action of re-friction and centrifugal force, it becomes free again and floats on the surface of the yarn. Therefore, the growth rate of hairiness after the warp of Comorspun bobbins is greater than that of traditional ring-spun bobbins.
(3) Both the long and short hairiness values of Comosun cheese are much lower than those of traditional ring spinning cheese. Especially as the hairiness length increases, the hairiness value of Comosun cheese is significantly lower than that of traditional ring spinning. The hairiness value of spindle-spun cheese yarn is reduced. For short hairiness (1mm~3mm), the traditional ring spinning cheese yarn is 1 to 3 times higher than the Comorspun cheese yarn; for medium and long hairiness (4mm~6mm), the traditional ring spinning cheese yarn is higher than the Comorspun cheese yarn 3 times to 15 times higher; for long hairiness (7mm~9mm), traditional ring spinning cheese yarn is 3 times to 25 times higher than Camo spinning cheese yarn. Therefore, the reduction of medium-to-long hairiness by Compox is extremely obvious.
(4) Whether it is traditional ring spinning cheese or Comoros spinning cheese, as the hairiness length increases, the hairiness value decreases significantly. This is because the longer fiber head ends tend to move towards the yarn during the twisting process. The result of aggregation in the middle; as the specific number of cotton yarn decreases, the hairiness of traditional ring spinning cheese and Comoros spinning cheese decreases from 1mm to 9mm, and the hairiness value above 4mm decreases significantly. This is due to the The reduction in the number of cotton yarns results in a reduction in the number of fibers per unit cross-sectional area. At the same time, the content of short fibers is also reduced, and the fiber heads are less likely to float.
2Comparison of physical indicators of package yarn
The physical index test results of Comorspun cheese and traditional ring-spun cheese are shown in Table 2.
From the data analysis in Table 2, it can be concluded that:
(1) Regardless of high-specific number yarn or low-specific number yarn, it is shown that the evenness CV value of Comorspun cheese yarn is significantly lower than that of traditional ring spinning cheese yarn, the strength is significantly improved, the elongation is significantly increased, and the strength CV value, The elongation CV value dropped significantly. This is because more short fibers in Comoros spinning are gathered, the floating amount is reduced, and the strength and weak loops of the yarn are significantly reduced.
(2) For CJl8.2tex and CJ11.6tex, the details, thick places, and neps of Comorspun cheese yarn are not reduced or the reduction is not obvious compared with traditional ring spinning cheese yarn. However, the details, thick places and neps of CJ5.8tex Comor spinning cheese are significantly smaller than those of traditional ring spinning cheese.� This is because the number of fibers per unit section of 18.2tex ~ 11.6tex yarn is relatively large. Although the floating short fibers are gathered and twisted during the Comoros spinning process, they have little effect on the performance of the cotton yarn, so the improvement is not significant. However, CJ5.8tex cotton yarn has fewer fibers per unit section and longer floating fibers at the head and tail. They are strongly adsorbed and aggregated during the Comoros yarn spinning process to achieve a significantly improved effect. Therefore, the warp and cone of CJ5.8tex yarn The details, thick spots and neps after the process are significantly reduced.
(3) As the spinning characteristics decrease, the details, thick spots, and neps of Comorosun cheese yarn and traditional ring spinning cheese yarn are greatly improved, and the improvement effect is extremely obvious, but the strong improvement effect decreases. Trend, the improvement of strength CV value, elongation, elongation CV value and evenness CV value is extremely obvious.
3Comparison of yarn defect test on 100,000 meters of package yarn
The results of the 100,000-meter yarn defect test on Compospun cheese and traditional ring-spun cheese are shown in Table 3.
Table 3 Test data description:
(1) Compared with traditional ring-spun cheese yarn, Comosun cheese yarn has significantly fewer small yarn defects such as A1, A2, B1, B2, and C1 than traditional ring-spun cheese yarn. At the same time, H1, H2, and I1 , I2 type detail Comosun cheese yarn has also been significantly improved. This is due to the movement and adsorption of short fibers to the core of the yarn, the uniform distribution of twist, and the reduced diffusion of floating fibers.
(2) As the specific number of cotton yarn decreases, compared with traditional ring spinning cheese, the number of A1, A2, B1, B2, C1, H1, H2, I1, and I2 defects in Comorosun cheese has become more and more obvious. This is because as the specific number of cotton yarn decreases, the number of fibers per unit cross-sectional area decreases, the probability of the floating fiber heads being gathered decreases, and the probability of defects becomes smaller.
(3) For other occasional yarn defects A3, A4, B3, B4, C3, C4, D3, D4, E, F, and G, there is no difference between Comosun package yarn and traditional ring yarn. This is because of the sporadic defects. Yarn defects are caused by production environment and production management factors, and have nothing to do with the structural principles of the equipment.
4 Comparative analysis of production efficiency and production cost of winding process
The comparison of the production conditions of Como yarn and traditional ring-spun yarn in the winding process is shown in Table 4.
From the analysis of test data in Table 4, it can be concluded:
(1) Whether it is mechanical efficiency or actual efficiency, compared with the same kind of special number yarn, the efficiency of Como yarn is higher than that of ring-spun yarn. This is because Como yarn has less hairiness and less fly, and the resulting need for shearing Fewer cutting defects.
(2) Production practice has proven that whether it is Comoros yarn or traditional ring-spun yarn, the efficiency of the winding machine is related to the characteristics of the yarn. At the same time, when the speed is high, the quality of cotton yarn of both Camo yarn and traditional ring-spun yarn deteriorates, the production efficiency decreases, and the number of shears increases. Therefore, it is necessary to select the optimal speed and yarn clearing process parameters in the winding process based on the quality and number of cotton bobbins to improve production efficiency and reduce production costs in the winding process.
5Conclusion
(1) All types of hairiness values of Comorspun cheese are less than those of traditional ring-spun cheese, especially the medium and long hairiness reduction is extremely obvious. However, during the winding process, the Comorspun bobbin yarn warp and cone processing The growth rate of back hairiness is higher than that of conventional ring-spun yarn.
(2) Compared with traditional ring-spun cheese, the evenness CV value of Comosun cheese yarn is significantly improved, the strength is significantly increased, the elongation is significantly increased, and the strength CV value and elongation CV value are significantly improved. Reduced, but the improvement of details, thick places and neps is only obvious when the yarn fineness reaches a certain level.
(3) Compared with traditional ring-spun cheese, Comosun cheese has better improvements in small yarn defects A1, A2, B1, B2, C1 and slender yarn defects H1, H2, I1, I2. Obviously, Comosun cheese basically has no improvement effect on yarn defects of A3, A4, B3, B4, C3, C4, D2, D3, D4, E, F and G.
(4) Compared with traditional ring-spun cheese, Comosun cheese has a significantly reduced amount of fly flakes during processing, and the number of shearing defects, especially fly flakes, has been significantly reduced. Therefore, Comosun cheese has a The mechanical efficiency and actual efficiency of the winding process are both higher than that of traditional ring spinning cheese, and the production cost is relatively low. Ro6dkUy
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