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《Cotton Textile Technology》 2014-05
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Preparation and Gelatinization Degree Control of Partial Gelatinization Sizing

Shen Yanqin;Wu Hailiang;Tang Yichen;Shi Bosheng;Wu Zhitong;Xi'an Polytechnic University;Tianhua Enterprise Development( Suzhou) Co. ,Ltd.;  
Relationships between gelatinization degree of partial gelatinization starch sizing,sizing viscosity reading value of saccharimeter were researched. Quality ratio between native starch and modified starch PR-Su was selected as 3 ∶ 2,special size mixer was used to adjust partial gelatinization sizing. Differences between partial gelatinization sizing and full gelatinization starch sizing were observed. Sizing viscosity and reading value of saccharimeter were tested in different gelatinization degree. The research result shows that large starch particles after water swelling which are kept in irreversible absorption stage are contained in partial gelatinization sizing. Relationship between gelatinization degree of partial gelatinization starch and sizing viscosity reading value of saccharimeter is corresponding. It is considered that gelatinization degree of partial gelatinization sizing can be controlled by testing sizing viscosity and reading value of saccharimeter in sizing adjustment.
【Fund】: 中国纺织工业联合会科技指导性项目(2011138)
【CateGory Index】: TS713
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