摘要
为了研究大豆蛋白纤维含量对大豆蛋白纤维/涤纶混纺针织物的性能的影响,本文采用各种不同试验仪器对五种不同混纺比例的大豆蛋白纤维/涤纶混纺针织物的各种性能进行了测试分析。结果表明,随着大豆蛋白纤维含量的增加,大豆蛋白纤维混纺针织物的断裂强力有下降的趋势,大豆蛋白纤维混纺针织物的断裂伸长率随大豆纤维含量的增加变化不明显;当大豆纤维的质量分数高于50%时,大豆纤维/涤纶混纺针织物的顶破强力随大豆纤维含量的增加而下降;大豆蛋白纤维混纺针织物的撕破强力逐渐下降,尤其是在大豆蛋白纤维的质量分数为100%时,织物的撕破强力最小;大豆蛋白纤维混纺针织物的纵向、横向弯曲长度和织物的硬挺系数逐渐下降,大豆纤维混纺针织物的柔软性提高;大豆蛋白纤维/涤纶混纺针织物的起毛起球性逐渐增加,织物磨损时的质量损失率逐渐增大,说明大豆纤维混纺针织物的耐磨性逐渐下降,在大豆纤维的质量分数为100%时,纯大豆纤维织物的耐磨性最差。
In order to understand the influence of the blended ratio of the soybean protein fibers to the properties of blended fabrics, five blended fabrics are knitted and tested. By the analysis of the results, the relationship between the properties of the blended fabrics and the blended ratio of the soybean protein fibers are obtained. With the increase of the ratio of the soybean protein fibers, the tensile strength and the tearing strength of the blended fabrics decrease and the elongation of the fabric is not changed notably. When the ratio of soybean protein fibers is higher than 50%, the bursting strength of the fabrics decreased with the increase of the ratio of the soybean protein fibers. With the increase of the ratio of soybean Protein fibers, the softness increases and the bending length, abrasion resistance and the pilling resistance of the knitted fabrics decrease.
出处
《青岛大学学报（工程技术版）》
CAS
2006年第3期17-23,共7页
Journal of Qingdao University(Engineering & Technology Edition)
关键词
大豆蛋白纤维
涤纶
混纺针织物
力学性能
混纺比
soybean protein fiber
blended yarn
knitted fabric
mechanical property
blended ratio
