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《Cotton Textile Technology》 2014-11
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Research of Partial Gelatinized Starch Size Mixture and Sizing Properties

Bao Jie;Wang Hongbo;Gao Weidong;Jiangnan University;  
Partial gelatinized starch size mixture and sizing properties were discussed. Gelatinization degree of size mixture was measured by the method of differential scanning calorimetry. The change of sizing viscosity with temperature was tested using digital viscometer. Morphology and polarity of starch particle in sizing which were made in different sizing preparation conditions were observed by Leica polarization microscope. The distribution of sizing in yarn was also observed by making sizing section. The result shows that gelatinization degree of partial gelatinized starch size mixture is sensitive to temperature. The viscosity stability of sizing made by 65 ℃ steam heating is higher. Native starch particles are mostly shown as round and polygon with smooth surface and obvious polarization cross. After partial gelatinization,starch particles are swelled after absorbing water. The volume is enlarged then particles are broken. The polarization cross phenomenon is also disappeared. Through sizing at room temperature with partial gelatinized starch size,cotton yarn hairiness is decreased. The strength is improved and the wear resistance is increased. It is considered that partial gelatinized starch sizing technology is helpful for energy saving and worth to be promoted.
【Fund】: 教育部长江学者和创新团队发展计划(№IRT1135)
【CateGory Index】: TS103.846.1
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