CN111058208A - Cheese pretreatment process and cheese dyeing process - Google Patents

Cheese pretreatment process and cheese dyeing process Download PDF

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Publication number
CN111058208A
CN111058208A CN201911245129.8A CN201911245129A CN111058208A CN 111058208 A CN111058208 A CN 111058208A CN 201911245129 A CN201911245129 A CN 201911245129A CN 111058208 A CN111058208 A CN 111058208A
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China
Prior art keywords
cheese
pretreatment process
dye vat
dyeing
carrying
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CN201911245129.8A
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Chinese (zh)
Inventor
许满
胡广文
何韵湘
安志轩
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Guangdong Esquel Textiles Co Ltd
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Guangdong Esquel Textiles Co Ltd
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Priority to CN201911245129.8A priority Critical patent/CN111058208A/en
Publication of CN111058208A publication Critical patent/CN111058208A/en
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    • D—TEXTILES; PAPER
    • D06—TREATMENT OF TEXTILES OR THE LIKE; LAUNDERING; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR
    • D06B—TREATING TEXTILE MATERIALS USING LIQUIDS, GASES OR VAPOURS
    • D06B3/00—Passing of textile materials through liquids, gases or vapours to effect treatment, e.g. washing, dyeing, bleaching, sizing, impregnating
    • D06B3/04—Passing of textile materials through liquids, gases or vapours to effect treatment, e.g. washing, dyeing, bleaching, sizing, impregnating of yarns, threads or filaments
    • D06B3/09—Passing of textile materials through liquids, gases or vapours to effect treatment, e.g. washing, dyeing, bleaching, sizing, impregnating of yarns, threads or filaments as packages, e.g. cheeses
    • D—TEXTILES; PAPER
    • D06—TREATMENT OF TEXTILES OR THE LIKE; LAUNDERING; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR
    • D06L—DRY-CLEANING, WASHING OR BLEACHING FIBRES, FILAMENTS, THREADS, YARNS, FABRICS, FEATHERS OR MADE-UP FIBROUS GOODS; BLEACHING LEATHER OR FURS
    • D06L4/00—Bleaching fibres, filaments, threads, yarns, fabrics, feathers or made-up fibrous goods; Bleaching leather or furs
    • D06L4/10—Bleaching fibres, filaments, threads, yarns, fabrics, feathers or made-up fibrous goods; Bleaching leather or furs using agents which develop oxygen
    • D06L4/12—Bleaching fibres, filaments, threads, yarns, fabrics, feathers or made-up fibrous goods; Bleaching leather or furs using agents which develop oxygen combined with specific additives
    • D—TEXTILES; PAPER
    • D06—TREATMENT OF TEXTILES OR THE LIKE; LAUNDERING; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR
    • D06L—DRY-CLEANING, WASHING OR BLEACHING FIBRES, FILAMENTS, THREADS, YARNS, FABRICS, FEATHERS OR MADE-UP FIBROUS GOODS; BLEACHING LEATHER OR FURS
    • D06L4/00—Bleaching fibres, filaments, threads, yarns, fabrics, feathers or made-up fibrous goods; Bleaching leather or furs
    • D06L4/10—Bleaching fibres, filaments, threads, yarns, fabrics, feathers or made-up fibrous goods; Bleaching leather or furs using agents which develop oxygen
    • D06L4/13—Bleaching fibres, filaments, threads, yarns, fabrics, feathers or made-up fibrous goods; Bleaching leather or furs using agents which develop oxygen using inorganic agents

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  • Engineering & Computer Science (AREA)
  • Textile Engineering (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Treatment Of Fiber Materials (AREA)
  • Coloring (AREA)

Abstract

The invention discloses a cheese pretreatment process and a cheese dyeing process. The cheese pretreatment process comprises the following steps: s1, putting the cheese into a dye vat, adding normal temperature water, and operating the dye vat; s2, pre-refining, adding a refining agent into the dye vat, heating to 80-90 ℃, and carrying out heat preservation treatment; s3, carrying out low-alkali refining and bleaching, adding a refining agent, hydrogen peroxide, a hydrogen peroxide stabilizer and an alkali agent into the dye vat, heating to 110-130 ℃, and carrying out heat preservation treatment; s4, washing with hot water, heating to 80-100 ℃, and carrying out heat preservation treatment. The cheese dyeing process comprises the following steps: s1: pre-treating the cheese using the cheese pre-treatment process of any of claims 1 to 12; s2, dyeing. The cheese pretreatment process has the advantages of excellent yarn penetration, no dyeing defect quality problem at each position after dyeing, good yarn hand feeling and high weaving performance.

Description

Cheese pretreatment process and cheese dyeing process
Technical Field
The invention relates to the field of spinning, in particular to a cheese pretreatment process and a cheese dyeing process.
Background
Scouring and bleaching of cotton fibers is a combined process of scouring and bleaching, and the scouring mainly aims at removing commensals on the fibers so that the cotton fibers have excellent water absorption; and the bleaching is mainly to remove the pigment in the fiber through the oxidation of hydrogen peroxide at high temperature.
The traditional scouring and bleaching process usually needs to add strong alkali into a pure cotton knitted fabric for treatment for 60min at the temperature of 95-100 ℃, but due to the particularity of large diameter and high density of cotton cheese, after the traditional scouring and bleaching process is used, partial hydrophilic inconsistency of the cheese can occur, a dyeing phenomenon can even occur during dyeing, the yarn hand feeling becomes dry, and a lot of holes are broken during weaving, so that a lot of dyeing quality problems of the cheese are caused.
Disclosure of Invention
Accordingly, there is a need for a cheese pretreatment process and a cheese dyeing process that can improve the feel of the yarn by providing excellent hydrophilic permeability in various parts of the cheese and without staining after dyeing.
A cheese pretreatment process comprises the following steps:
s1, putting the cheese into a dye vat, adding normal temperature water, and operating the dye vat;
s2, pre-refining, adding a refining agent into the dye vat, heating to 80-90 ℃, and carrying out heat preservation treatment;
s3, carrying out scouring and bleaching, adding a refining agent, hydrogen peroxide, a hydrogen peroxide stabilizer and an alkaline agent into the dye vat, heating to 110-130 ℃, and carrying out heat preservation treatment;
s4, washing with hot water, heating to 80-100 ℃, and carrying out heat preservation treatment.
In one embodiment, in step S2, 0.5g/L to 2g/L of refining agent is added to the dye vat.
In one embodiment, in step S2, the temperature is raised to 80-90 ℃ at a rate of 3-6 ℃/min, and the heat preservation treatment is carried out for 10-20 min.
In one embodiment, in step S3, 0.5g/L-2g/L of refining agent, 5g/L-10g/L of 27.5% hydrogen peroxide, 0.8g/L-2g/L of hydrogen peroxide stabilizer and 0.5g/L-1.5g/L of alkaline agent are added into the dye vat.
In one embodiment, in step S3, the temperature is raised to 110-130 ℃ at a rate of 3-6 ℃/min, and the heat preservation treatment is carried out for 30-60 min.
In one embodiment, in step S4, the temperature is raised to 80-100 ℃ at a rate of 5-8 ℃/min, and the heat preservation treatment is carried out for 10-20 min.
In one embodiment, in step S1, the bath ratio of the cheese is 3-15.
In one embodiment, in step S1, the dye vat running speed is 600rpm to 1200 rpm.
In one embodiment, in step S1, the winding density of the cheese is 340g/dm3-430g/dm3。
In one embodiment, the temperature of the normal temperature water is 20-60 ℃ in step S1.
In one embodiment, the number of pre-refinements of step S2 is between 1 and 3.
In one embodiment, the alkaline agent in step S3 is NaOH or Na2CO3And the pH value in the step S3 is controlled to be between 9.5 and 11.0.
A cheese dyeing process comprises the following steps:
s1: performing pretreatment by using the cheese pretreatment process;
s2, dyeing.
In one embodiment, the method further comprises the following steps:
s3, dehydrating, and/or S4, drying.
According to the cheese pretreatment process, the scouring and bleaching temperature is increased, the pre-scouring process is increased, the alkali consumption is reduced, the purpose of excellent yarn penetration of all parts of the cheese produced by the scouring and bleaching process is achieved, the dyed cheese has no quality problem of dyeing patterns, the cheese has good handfeel, and the weaving performance is high. Specifically, the invention adds pre-boiling, raises the scouring and bleaching temperature (110-130 ℃), and reduces the dosage of alkaline agent, wherein the pre-boiling and the raising of the scouring and bleaching temperature can effectively improve the yarn permeability of each part of the cotton cheese, so that the dyeing quality problem of the subsequent cheese dyeing is solved; the use amount of the alkaline agent is reduced, so that the dryness of the yarn can be effectively improved, the problem of yarn hole breaking during subsequent weaving is greatly improved, and the production process requirement is met.
According to the cheese dyeing process, pretreatment is carried out by using the cheese pretreatment process, the pretreated cheese has excellent yarn penetration, the quality problem of dyeing patterns does not exist in all parts after dyeing, the yarn has good hand feeling, and the weaving performance is high.
Detailed Description
The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
Example 1
The embodiment provides a cheese pretreatment process.
The cheese pretreatment process comprises the following steps:
and S1, putting the cheese into a dye vat, adding normal-temperature water, and operating a main pump of the dye vat.
S2, pre-refining, adding a refining agent into the dye vat, heating to 80-90 ℃, and carrying out heat preservation treatment.
S3, carrying out refining bleaching, wherein the refining bleaching adopts low-alkali refining and bleaching, adding a refining agent, hydrogen peroxide, a hydrogen peroxide stabilizer and an alkali agent into the dye vat, heating to 110-130 ℃, and carrying out heat preservation treatment.
S4, washing with hot water, heating to 80-100 ℃, and carrying out heat preservation treatment.
According to the cheese pretreatment process, the scouring and bleaching temperature is increased, the pre-scouring is increased, the alkali consumption is reduced, the cheese produced by the scouring and bleaching process is excellent in yarn penetration at each position, the quality problem of dyeing patterns at each position after dyeing is solved, the yarn hand feeling is good, and the weaving performance is high. Specifically, the invention increases the pre-scouring, raises the scouring and bleaching temperature (110-130 ℃), and reduces the dosage of the alkaline agent, wherein the pre-scouring and the raising of the scouring and bleaching temperature can effectively improve the yarn permeability of each part of the cotton cheese, so that the dyeing quality problem of the subsequent cheese dyeing is solved; the use amount of the alkaline agent is reduced, so that the dryness of the yarn can be effectively improved, the problem of yarn hole breaking during subsequent weaving is greatly improved, and the production process requirement is met.
Example 2
The embodiment provides a cheese pretreatment process.
The cheese pretreatment process comprises the following steps:
s1, putting the cheese into a dye vat, wherein the winding density of the cheese is 340g/dm3-430g/dm3. The bath ratio of the cheese is 3-15. Adding normal temperature water, wherein the temperature of the normal temperature water is 20-60 ℃. The main pump of the dye vat is operated.
S2, pre-refining, adding 0.5-2 g/L of refining agent into the dye vat, heating to 80-90 ℃, and carrying out heat preservation treatment. The number of times of the preliminary refining of step S2 is 1 to 3 times.
S3, carrying out low-alkali refining and bleaching, adding 0.5-2 g/L of refining agent, 5-10 g/L of 27.5% hydrogen peroxide, 0.8-2 g/L of hydrogen peroxide stabilizer and 0.5-1.5 g/L of alkali agent into the dye vat, heating to 110-130 ℃, and carrying out heat preservation treatment. The alkaline agent in the step S3 is NaOH or Na2CO3And the pH value in the step S3 is controlled to be between 9.5 and 11.0.
S4, washing with hot water, heating to 80-100 ℃, and carrying out heat preservation treatment.
Example 3
The embodiment provides a cheese pretreatment process.
The cheese pretreatment process comprises the following steps:
s1, putting the cheese into a dye vat, wherein the winding density of the cheese is 340g/dm3-430g/dm3. The bath ratio of the cheese is 3-15. Adding normal temperature water, wherein the temperature of the normal temperature water is 20-60 ℃. The main pump of the dye vat is operated.
S2, pre-refining, namely adding 0.5-2 g/L of refining agent into the dye vat, heating to 80-90 ℃ at the speed of 3-6 ℃/min, and carrying out heat preservation treatment for 10-20 min. The number of times of the preliminary refining of step S2 is 1 to 3 times.
S3, carrying out low-alkali refining and bleaching, adding 0.5-2 g/L of refining agent, 5-10 g/L of 27.5% hydrogen peroxide, 0.8-2 g/L of hydrogen peroxide stabilizer and 0.5-1.5 g/L of alkali agent into the dye vat, heating to 110-130 ℃ at the rate of 3-6 ℃/min, and carrying out heat preservation treatment for 30-60 min. The alkaline agent in the step S3 is NaOH or Na2CO3And the pH value in the step S3 is controlled to be between 9.5 and 11.0.
S4, hot water washing, heating to 80-100 ℃ at the speed of 5-8 ℃/min, and carrying out heat preservation treatment for 10-20 min.
Example 4
The embodiment provides a cheese pretreatment process.
The cheese pretreatment process comprises the following steps:
s1, putting the cheese into a dye vat, wherein the winding density of the cheese is 340g/dm3-430g/dm3. The bath ratio of the cheese is 3-15. Adding normal temperature water, wherein the temperature of the normal temperature water is 20-60 ℃. The main pump of the dye vat runs, and the running speed of the main pump of the dye vat is 600rpm-1200 rpm.
S2, pre-refining, adding 0.5-2 g/L of refining agent into the dye vat through the auxiliary cylinder body, heating to 80-90 ℃ at the speed of 3-6 ℃/min, and carrying out heat preservation treatment for 10-20 min. The number of times of the preliminary refining of step S2 is 1 to 3 times.
S3, carrying out low-alkali refining and bleaching, adding 0.5-2 g/L of refining agent, 5-10 g/L of hydrogen peroxide with the concentration of 27.5%, 0.8-2 g/L of hydrogen peroxide stabilizer and 0.5-1.5 g/L of alkali agent into the dye vat through the auxiliary cylinder body, heating to 110-130 ℃ at the speed of 3-6 ℃/min, and carrying out heat preservation treatment for 30-60 min. The alkaline agent in the step S3 is NaOH or Na2CO3And the pH value in the step S3 is controlled to be between 9.5 and 11.0.
S4, hot water washing, heating to 80-100 ℃ at the speed of 5-8 ℃/min, and carrying out heat preservation treatment for 10-20 min.
Example 5
The embodiment provides a cheese pretreatment process. The requirements of the whiteness value after pretreatment are as follows: 72-78 (computer value).
The cheese pretreatment process comprises the following steps:
s1, putting the cheese into a dye vat with the diameter of 1800mm, wherein the weight of the yarn of the cheese is 850kg, the weight of the single yarn of the cheese is 1.4kg, the bath ratio is 6.2, and the winding density of the cheese is 340g/dm3. The temperature of the normal temperature water is 25 ℃. The main pump of the dye vat was operated at a speed of 1200 rpm.
S2, pre-refining, adding 1g/L refining agent into the dye vat through the auxiliary agent cylinder body, heating to 90 ℃ at the speed of 3 ℃/min, and carrying out heat preservation treatment for 10 min. The number of times of the preliminary refining of step S2 was 1.
S3, carrying out low-alkali refining and bleaching, adding 1g/L refining agent, 8g/L hydrogen peroxide with the concentration of 27.5% and 0.8g/L hydrogen peroxide stabilizer into the dye vat through the auxiliary cylinder body, selecting 1g/L NaOH (solid with the concentration of 100%) as the alkali agent, heating to 120 ℃ at the speed of 3 ℃/min, and carrying out heat preservation treatment for 30 min. The pH value in the step S3 is controlled to be 9.5-11.0.
And S4, hot water washing, heating to 90 ℃ at the speed of 8 ℃/min, and carrying out heat preservation treatment for 10 min.
S5, detecting the whiteness value after pretreatment of the cheese as follows: 74.5, meeting the requirements.
Example 6
The embodiment provides a cheese pretreatment process.
The embodiment provides a cheese pretreatment process. The requirements of the whiteness value after pretreatment are as follows: 72-78 (computer value).
The cheese pretreatment process comprises the following steps:
s1, putting the cheese into a dye vat with the diameter of 1400mm, wherein the weight of the yarn of the cheese is 600kg, the weight of the single yarn of the cheese is 1.2kg, the bath ratio is 7.2, and the winding density of the cheese is 430g/dm3. The temperature of the normal temperature water is 50 ℃. Operation of the main pump of the dye vatThe pump speed was 1200 rpm.
S2, pre-refining, adding 1g/L refining agent into the dye vat through the auxiliary agent cylinder body, heating to 90 ℃ at the speed of 6 ℃/min, and carrying out heat preservation treatment for 10 min. The number of times of the preliminary refining of step S2 was 1.
S3, carrying out low-alkali refining and bleaching, adding 1g/L refining agent, 8g/L hydrogen peroxide with the concentration of 27.5% and 0.8g/L hydrogen peroxide stabilizer into the dye vat through the auxiliary cylinder body, selecting 1.2g/L NaOH (solid with the concentration of 100%) as the alkali agent, heating to 115 ℃ at the speed of 6 ℃/min, and carrying out heat preservation treatment for 40 min. The pH value in the step S3 is controlled to be 9.5-11.0.
And S4, hot water washing, heating to 100 ℃ at the speed of 5 ℃/min, and carrying out heat preservation treatment for 10 min.
S5, detecting the whiteness value after pretreatment of the cheese as follows: 73.5, meeting the requirements.
Example 7
The embodiment provides a cheese pretreatment process.
The embodiment provides a cheese pretreatment process. The requirements of the whiteness value after pretreatment are as follows: 72-78 (computer value).
The cheese pretreatment process comprises the following steps:
s1, putting the cheese into a dye vat with the diameter of 1500mm, wherein the weight of the yarn of the cheese is 620kg, the weight of the single yarn of the cheese is 1.3kg, the bath ratio is 7.5, and the winding density of the cheese is 380g/dm3. The temperature of the normal temperature water is 60 ℃. The main pump of the dye vat was operated at a speed of 1200 rpm.
S2, pre-refining, adding 0.5g/L refining agent into the dye vat through the auxiliary cylinder body, heating to 80 ℃ at the speed of 6 ℃/min, and carrying out heat preservation treatment for 20 min. The number of times of the preliminary refining of step S2 was 2.
S3, carrying out low-alkali refining and bleaching, adding 2g/L of refining agent, 5g/L of 27.5% hydrogen peroxide and 2g/L of hydrogen peroxide stabilizer into the dye vat through the auxiliary cylinder body, selecting 1.5g/L of NaOH (solid, concentration of 100%) as alkaline agent, heating to 130 ℃ at the speed of 5 ℃/min, and carrying out heat preservation treatment for 30 min. The pH value in the step S3 is controlled to be 9.5-11.0.
And S4, hot water washing, heating to 80 ℃ at the speed of 5 ℃/min, and carrying out heat preservation treatment for 20 min.
S5, detecting the whiteness value after pretreatment of the cheese as follows: 75.5, meeting the requirements.
Example 8
The embodiment provides a cheese pretreatment process.
The embodiment provides a cheese pretreatment process. The requirements of the whiteness value after pretreatment are as follows: 72-78 (computer value).
The cheese pretreatment process comprises the following steps:
s1, putting the cheese into a dye vat with the diameter of 1500mm, wherein the weight of the yarn of the cheese is 630kg, the weight of the single yarn of the cheese is 1.32kg, the bath ratio is 7.1, and the winding density of the cheese is 383g/dm3. The temperature of the normal temperature water is 20 ℃. The main pump of the dye vat was operated at a speed of 1200 rpm.
S2, pre-refining, adding 2g/L refining agent into the dye vat through the auxiliary cylinder body, heating to 90 ℃ at the speed of 3 ℃/min, and carrying out heat preservation treatment for 10 min. The number of times of the preliminary refining of step S2 was 2.
S3, carrying out low-alkali refining and bleaching, adding 1g/L refining agent, 10g/L hydrogen peroxide with the concentration of 27.5% and 1g/L hydrogen peroxide stabilizer into the dye vat through the auxiliary cylinder body, selecting 0.5g/L NaOH (solid with the concentration of 100%) as an alkali agent, heating to 110 ℃ at the speed of 5 ℃/min, and carrying out heat preservation treatment for 60 min. The pH value in the step S3 is controlled to be 9.5-11.0.
And S4, hot water washing, heating to 90 ℃ at the speed of 6 ℃/min, and carrying out heat preservation treatment for 15 min.
S5, detecting the whiteness value after pretreatment of the cheese as follows: 76.4, meeting the requirements.
Example 9
The embodiment provides a cheese dyeing process.
A cheese dyeing process comprises the following steps:
s1: the pretreatment was carried out using the cheese pretreatment process described in example 8.
S2, dyeing.
And S3, dewatering.
The cheese dyeing process of the embodiment uses the cheese pretreatment process for pretreatment, the pretreated cheese has excellent yarn penetration, the dyed cheese has no quality problem of dyeing marks at all places, the yarn has good hand feeling, and the weaving property is high.
Example 10
The embodiment provides a cheese dyeing process.
A cheese dyeing process comprises the following steps:
s1: the pretreatment was carried out using the cheese pretreatment process described in example 8.
S2, dyeing. The dyeing process is carried out according to the dyeing process required by the cheese.
And S3, dewatering.
And S4, drying.
The cheese dyeing process of the embodiment uses the cheese pretreatment process for pretreatment, the pretreated cheese has excellent yarn penetration, the dyed cheese has no quality problem of dyeing marks at all places, the yarn has good hand feeling, and the weaving property is high.
In conclusion, the pretreatment process for the cheese raises the scouring and bleaching temperature (110-130 ℃), increases the pre-scouring process, can effectively improve the yarn permeability of each part of the cotton cheese, and solves the problem of dyeing quality of subsequent cheese dyeing; the usage amount of the alkaline agent is reduced, the dryness of the yarns can be effectively improved, the problem of yarn hole breaking during subsequent weaving is greatly improved, the production process requirement is met, the purpose of excellent yarn penetration of all parts of the cheese produced by the scouring and bleaching process is realized, the dyed cheese has no quality problem of dyeing patterns, the yarn hand feeling is good, and the weaving performance is high. According to the cheese dyeing process, pretreatment is carried out by using the cheese pretreatment process, the pretreated cheese has excellent yarn penetration, the quality problem of dyeing patterns does not exist in all parts after dyeing, the yarn has good hand feeling, and the weaving performance is high.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims (14)

1. A cheese pretreatment process is characterized by comprising the following steps:
s1, putting the cheese into a dye vat, adding normal temperature water, and operating the dye vat;
s2, pre-refining, adding a refining agent into the dye vat, heating to 80-90 ℃, and carrying out heat preservation treatment;
s3, carrying out scouring and bleaching, adding a refining agent, hydrogen peroxide, a hydrogen peroxide stabilizer and an alkaline agent into the dye vat, heating to 110-130 ℃, and carrying out heat preservation treatment;
s4, washing with hot water, heating to 80-100 ℃, and carrying out heat preservation treatment.
2. The cheese pretreatment process according to claim 1,
in step S2, 0.5g/L-2g/L of refining agent is added into the dye vat.
3. The cheese pretreatment process according to claim 1,
in step S2, the temperature is raised to 80-90 ℃ at the speed of 3-6 ℃/min, and the heat preservation treatment is carried out for 10-20 min.
4. The cheese pretreatment process according to claim 1,
in step S3, 0.5g/L-2g/L of refining agent, 5g/L-10g/L of 27.5% hydrogen peroxide, 0.8g/L-2g/L of hydrogen peroxide stabilizer and 0.5g/L-1.5g/L of alkaline agent are added into the dye vat.
5. The cheese pretreatment process according to claim 1,
in step S3, the temperature is raised to 110-130 ℃ at the speed of 3-6 ℃/min, and the heat preservation treatment is carried out for 30-60 min.
6. The cheese pretreatment process according to claim 1,
in step S4, the temperature is raised to 80-100 ℃ at the speed of 5-8 ℃/min, and the heat preservation treatment is carried out for 10-20 min.
7. The cheese pretreatment process according to claim 1,
in step S1, the bath ratio of the cheese is 3-15.
8. The cheese pretreatment process according to claim 1,
in step S1, the operating speed of the main pump of the dye vat is 600rpm to 1200 rpm.
9. The cheese pretreatment process according to claim 1,
in step S1, the winding density of the cheese is 340g/dm3-430g/dm3。
10. The cheese pretreatment process according to claim 1,
in step S1, the temperature of the normal temperature water is 20-60 ℃.
11. The cheese pretreatment process according to claim 1,
the number of times of the preliminary refining of step S2 is 1 to 3 times.
12. The cheese pretreatment process according to claim 1, wherein the alkaline agent in step S3 is NaOH or Na2CO3And the pH value in the step S3 is controlled to be between 9.5 and 11.0.
13. The cheese dyeing process is characterized by comprising the following steps:
s1: pre-treating the cheese using the cheese pre-treatment process of any of claims 1 to 12;
s2, dyeing.
14. The cheese dyeing process according to claim 13, further comprising the steps of:
s3, dehydrating, and/or S4, drying.
CN201911245129.8A 2019-12-06 2019-12-06 Cheese pretreatment process and cheese dyeing process Pending CN111058208A (en)

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
CN113638160A (en) * 2021-08-11 2021-11-12 湖州新仲湖针织制衣有限公司 Short-flow quick bleaching and dyeing process for cheese
CN114134722A (en) * 2021-09-15 2022-03-04 浙江映山红纺织科技有限公司 high-F polyester low-carbon environment-friendly cone yarn dyeing process

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