CN114427135A - Cheese removing method - Google Patents
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- CN114427135A CN114427135A CN202210011907.2A CN202210011907A CN114427135A CN 114427135 A CN114427135 A CN 114427135A CN 202210011907 A CN202210011907 A CN 202210011907A CN 114427135 A CN114427135 A CN 114427135A
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- D—TEXTILES; PAPER
- D02—YARNS; MECHANICAL FINISHING OF YARNS OR ROPES; WARPING OR BEAMING
- D02H—WARPING, BEAMING OR LEASING
- D02H5/00—Beaming machines
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- D—TEXTILES; PAPER
- D06—TREATMENT OF TEXTILES OR THE LIKE; LAUNDERING; FLEXIBLE MATERIALS NOT OTHERWISE PROVIDED FOR
- D06H—MARKING, INSPECTING, SEAMING OR SEVERING TEXTILE MATERIALS
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Abstract
The invention relates to a cheese tube removing method, which comprises the steps of determining the number of layers of a cheese tube to be dyed and the thickness of each yarn layer, calculating the volume of each yarn layer and the total volume of the cheese to be dyed, calculating the official moisture regain weight by measuring the actual moisture regain and the actual yarn weight of the dyed cheese, obtaining the official moisture regain weight of each yarn layer according to the volume of each yarn layer and the total volume of the cheese to be dyed, further calculating the yarn length of each yarn layer, and removing the cheese according to the yarn length of each yarn layer. The cheese bobbin removing method can avoid bobbin removing errors caused by cheese deformation, meanwhile, the relation between the yarn length and the yarn layer thickness is corrected by considering the moisture regain and yarn weight change of dyed cheese, the color condition of different layers of dyed cheese can be better shown by woven stockings, and the condition that more bobbins are picked or fewer bobbins are picked caused by the fact that the number of the bobbins is reduced.
Description
Technical Field
The invention relates to the technical field of spinning, in particular to a cheese dismounting method.
Background
Yarn-dyed fabric is widely popular due to the special three-dimensional color effect, and yarn dyeing is also a special color processing process of yarn-dyed fabric. The common yarn dyeing at present comprises cheese dyeing and beam dyeing, and the cheese is generally applied in the yarn-dyed dyeing and finishing industry due to wide applicability.
The cheese dyeing treatment comprises the steps of loosing yarns, dyeing, dehydrating, drying, detaching a cone, knitting socks, picking the cone and the like. After the cheese is dyed and dried, a quality inspector can randomly select 1 cheese from the cheese to perform the procedures of bobbin detaching and sock knitting. The bobbin removing step is to lay the bobbin yarns into layers according to the specification, turn over the bobbin yarns into corresponding numbers through a bobbin winder, take a small amount of yarns on each layer, and weave the yarns into the stockings through a circular knitting machine. The purpose of tube detaching and sock knitting is to detect whether the inner layer and the outer layer of yarns have color difference after the cheese is dyed and dried, a quality inspector compares the yarns of different layers with standard colors, the yarns which are qualified in comparison are overturned through a tube picking and picked out and sent to the next process for production, and unqualified yarns can be determined to be recycled or scrapped according to other regulations.
In current industry production, the tube is generally disassembled into 4 to 10 layers. In the traditional method, the bobbin is disassembled by measuring the thickness of each yarn layer, the middle layer is generally positioned at the middle line of the thickness of the cheese, the thicknesses of the outermost layer and the innermost layer are generally the same, the radiuses of other layers are possibly consistent or inconsistent, and the middle layer and the innermost layer are specifically required to be distinguished according to regulations. However, after the cheese is subjected to the processes of dyeing, dewatering, drying and the like, the shape of the cheese is deformed, so that the difficulty in removing the bobbin is increased, the number of layers for showing the hosiery is not corresponding to the actual number of layers, the bobbin selecting error is caused, and waste or quality problems are caused.
Disclosure of Invention
Based on the above, there is a need for a method for removing a cheese from a bobbin, so as to solve the problem that the conventional method for removing the bobbin by measuring the thickness causes a bobbin picking error due to the deformation of the cheese.
A cheese tube-removing method comprises the following steps:
determining the number of layers of pre-disassembled cheese of the cheese to be dyed and the thickness of each yarn layer, and calculating the volume of each yarn layer and the total volume of the cheese to be dyed;
after the cheese to be dyed is dyed and dried to obtain dyed cheese, measuring the actual moisture regain and the actual yarn weight of the dyed cheese;
calculating to obtain the official moisture regain yarn weight of the dyed cheese according to the actual moisture regain, the actual yarn weight and the official moisture regain of the yarn;
calculating to obtain the ratio of the weight to the volume of the yarns according to the official moisture regain weight of the dyed cheese and the total volume of the cheese to be dyed;
calculating to obtain the official moisture regain yarn weight of each yarn layer according to the ratio of the yarn weight to the volume and the volume of each yarn layer;
calculating the yarn length of each yarn layer according to the official moisture regain yarn weight of each yarn layer and the yarn count of the yarn;
and (4) disassembling the bobbin according to the yarn length of each yarn layer.
In one embodiment, the official moisture regain weight of the dyed cheese is calculated according to the formula (I),
GY＝G1*(1+WY)/(1+W1) (one) of the two types of the raw materials,
in formula (I), GYRepresenting the official moisture regain weight of said dyed cheese, G1Representing the actual yarn weight, W, of said dyed cheeseYRepresents the official moisture regain, W of the yarn1Representing the actual moisture regain of the dyed cheese.
In one embodiment, the yarn length of each yarn layer is calculated according to equation (two),
Lx＝840*Ne*Gx(II) performing a second step of,
in the formula (II), LxRepresenting the length of the yarn of each layer, 840 is a constant coefficient, Ne represents the count of the yarn, GxRepresenting the official moisture regain yarn weight of each yarn layer.
In one embodiment, the determining the number of pre-split cheese layers to be dyed and the thickness of each yarn layer comprises:
the number of layers of the pre-layering is 4 or more than 4, the pre-layering is sequentially divided into an outermost layer, a plurality of outer layers, a first middle layer, a second middle layer, a plurality of inner layers and an innermost layer from outside to inside, wherein the first middle layer and the second middle layer are bounded by the thickness center line of the cheese to be dyed, the thicknesses of the outermost layer and the innermost layer are the same and are marked as A1A1 is selected within the range of 1-3 mm, the minimum number of the sub-outer layer and the sub-inner layer is zero, and if not, each sub-outer layerThe thickness of the layer and each of said sub-internal layers being the same, denoted A2，A2Taking values within the range of 3 mm-5 mm, calculating according to the formula (III) to obtain the number of layers of pre-layering, and calculating to obtain the thicknesses of the first middle layer and the second middle layer;
N＝(rN-r0+2A2-2A1)/A2(III) the first step of the method,
in the formula (III), N represents the number of layers of the pre-laminate, rNRepresents the outer radius of the cheese to be dyed, r0Represents the inner radius of the cheese to be dyed, and the result is taken as a small integer.
In one embodiment, the total volume of the cheese to be dyed is calculated according to the formula (IV),
V＝π*h*(rN 2-r0 2) (IV) performing a first step of performing a second step of performing a third step of,
in the formula (IV), V represents the total volume of the cheese to be dyed, and h represents the height of the cheese to be dyed.
In one embodiment, the volume of the outermost layer is calculated according to equation (five),
V1＝π*h*(rN 2-(rN-A1)2) (V) performing a first step of,
in the formula (V), V1Represents the volume of the outermost layer, and h represents the height of the cheese to be dyed.
In one embodiment, the volume of the minor outer layer adjacent to the outermost layer is calculated according to equation (six),
V2＝π*h*((rN-A1)2-(rN-A1-A2)2) (VI) the above-mentioned raw materials are mixed,
in the formula (VI), V2Represents the volume of the outermost layer, and h represents the height of the cheese to be dyed.
In one embodiment, the volume of the first intermediate layer is calculated according to equation (seven),
Vj＝π*h*((rN/2+Aj)2-(rN/2)2) (VII) the step (seven),
in the formula (VII), VjRepresents the volume of the first intermediate layer, h represents the height of the cheese to be dyed, AjRepresents the thickness of the first intermediate layer;
the volume of the second intermediate layer is calculated according to equation (eight),
Vj+1＝π*h*((rN/2)2-(rN/2-Aj+1)2) (eight) the steps of (a),
in the formula (eight), Vj+1Represents the volume of the first intermediate layer, h represents the height of the cheese to be dyed, Aj+1Represents the thickness of the second intermediate layer.
In one embodiment, the volume of the sub-inner layer adjacent to the innermost layer is calculated according to equation (nine),
Vn-1＝π*h*((r0+A1+A2)2-(r0+A1)2) (nine) the steps of,
in the formula (nine), Vn-1Represents the volume of the sub-inner layer adjacent to the innermost layer.
In one embodiment, the volume of the innermost layer is calculated according to equation (ten),
Vn＝π*h*((r0+A1)2-r0 2) (ten) the steps of (a) and (b),
in the formula (ten), VnRepresenting the volume of the innermost layer.
Compared with the prior art, the cheese tube removing method has the following beneficial effects:
the cheese dismounting method comprises the steps of determining the number of layers of a cheese to be dyed to be dismounted and the thickness of each yarn layer, calculating the volume of each yarn layer and the total volume of the cheese to be dyed, calculating the official moisture regain weight of the dyed cheese by measuring the actual moisture regain and the actual yarn weight of the dyed cheese after dyeing and drying are finished to obtain the dyed cheese, further calculating the volume of each yarn layer and the total volume of the cheese to be dyed to obtain the official moisture regain weight of each yarn layer, further calculating the yarn length of each yarn layer, and dismounting the cheese according to the yarn length of each yarn layer. The bobbin removing method for the cheese is different from the traditional method that the bobbin is removed by depending on the thickness of a yarn layer, the bobbin is removed according to the length of the yarn corresponding to the thickness of the yarn layer, the bobbin removing error caused by deformation of the cheese after dyeing, dehydration, drying and other processes is avoided, meanwhile, the relation between the length of the yarn and the thickness of the yarn layer is corrected by considering the moisture regain and the yarn weight change of the dyed bobbin, the woven stockings can better show the color condition of different layers of the dyed bobbin, the condition that more bobbins are picked or less bobbins are picked due to the fact that the number of the bobbins is increased is reduced, the use quality of the yarn is guaranteed, and the cost loss is reduced.
Drawings
FIG. 1 is a schematic diagram of the outer radius and the inner radius of a cheese to be dyed.
Detailed Description
To facilitate an understanding of the invention, the invention will now be described more fully with reference to the accompanying drawings. Preferred embodiments of the present invention are shown in the drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth 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.
The cheese tube removing method provided by the embodiment of the invention comprises the following steps:
step one, determining the number of pre-disassembled cheese layers of cheese to be dyed and the thickness of each yarn layer, and calculating the volume (marked as V) of each yarn layerxWhere x represents the x-th layer from outside to inside) andtotal volume of dyed cheese (denoted V).
Because the cheese to be dyed is cylindrical or similar cylindrical, the volume Vx of each yarn layer and the total volume V of the cheese to be dyed can be obtained by calculation according to the cross-sectional area and the height.
Step two, after the cheese to be dyed is dyed and dried to obtain dyed cheese, measuring the actual moisture regain (marked as W) of the dyed cheese1) And actual yarn weight (denoted as G)1)。
Actual moisture regain refers to the moisture regain measured under actual atmospheric conditions. Actual yarn weight refers to the measured yarn weight after drying in an environment of actual moisture regain.
Step three, according to the actual moisture regain W1Official moisture regain (marked as W)Y) And actual yarn weight (denoted as G)1) Calculating to obtain the official moisture regain weight (marked as G) of the dyed cheeseY)。
Official moisture regain is an art-recognized percentage of the mass of moisture contained in a fiber to the mass of dry fiber. The official moisture regain is determined by the kind of yarn.
Official moisture regain yarn weight GYCan be calculated as follows.
GY＝G1*(1+WY)/(1+W1)
Step four, determining the moisture regain weight G according to the official grade of the dyed cheeseYAnd calculating the total volume V of the cheese to be dyed to obtain the ratio of the weight to the volume of the yarn (marked as Q).
The yarn weight to volume ratio Q is calculated according to the following formula.
Q＝GY/V
Step five, according to the weight-volume ratio Q of the yarns and the volume V of each yarn layerxCalculating to obtain the official moisture regain yarn weight G of each yarn layerx。
Official moisture regain yarn weight (denoted G) of each yarn layerxWhere x represents the x-th layer from the outside to the inside) is calculated according to the following formula.
Gx＝QVx
Step six, moisture regaining yarns are determined according to the official degree of each yarn layerHeavy GxAnd the yarn count Ne of the yarn, and calculating the yarn length (L) of each yarn layerxWhere x represents the x-th layer from outside to inside).
Yarn length L of each yarn layerxCalculated as follows.
Lx＝840*Ne*Gx
Alternatively, the calculation is performed in accordance with the following equation, taking into account the unit conversion.
Lx＝840*0.914*2.025*Ne*Gx
Where 0.914 is the factor in meters in yards and 2.025 is the factor in kilograms in pounds.
Further, the total length of the yarn (denoted as L) can be calculated as follows.
L＝840*Ne*GY
And seventhly, detaching the bobbin according to the yarn length of each yarn layer. Overturning the yarn into N pieces with the length of L by a winder according to the specified number of layers and the corresponding yarn lengthxThe bobbin is disassembled, partial yarns with different layers are taken and woven into the bobbin socks according to the layer sequence, quality testing personnel observe the color difference of each area on the bobbin socks, the color difference is compared with the standard color, the qualified yarns are compared, the qualified yarns are picked out by overturning the bobbin and sent to the next process for production, and unqualified yarns are determined to be recycled or scrapped according to other regulations.
The cheese dismounting method comprises the steps of determining the number of layers of a cheese to be dyed to be dismounted and the thickness of each yarn layer, calculating the volume of each yarn layer and the total volume of the cheese to be dyed, calculating the official moisture regain weight of the dyed cheese by measuring the actual moisture regain and the actual yarn weight of the dyed cheese after dyeing and drying are finished to obtain the dyed cheese, further calculating the volume of each yarn layer and the total volume of the cheese to be dyed to obtain the official moisture regain weight of each yarn layer, further calculating the yarn length of each yarn layer, and dismounting the cheese according to the yarn length of each yarn layer. The bobbin removing method for the cheese is different from the traditional method that the bobbin is removed by depending on the thickness of a yarn layer, the bobbin is removed according to the length of the yarn corresponding to the thickness of the yarn layer, the bobbin removing error caused by deformation of the cheese after dyeing, dehydration, drying and other processes is avoided, meanwhile, the relation between the length of the yarn and the thickness of the yarn layer is corrected by considering the moisture regain and the yarn weight change of the dyed bobbin, the woven stockings can better show the color condition of different layers of the dyed bobbin, the condition that more bobbins are picked or less bobbins are picked due to the fact that the number of the bobbins is increased is reduced, the use quality of the yarn is guaranteed, and the cost loss is reduced.
In one example, the number of layers of the pre-split cheese to be dyed and the thickness of each yarn layer are determined as follows.
The number of the pre-layering layers is 4 or more than 4, preferably 6 or more than 6, and the cheese is sequentially divided into an outermost layer, a plurality of outer layers, a first middle layer, a second middle layer, a plurality of inner layers and an innermost layer from outside to inside. "number" represents a number of zero, one, or more.
Wherein the first middle layer and the second middle layer are bound by the thickness center line of the cheese to be dyed.
The thickness center line of the cheese to be dyed divides the cheese to be dyed into an inner part and an outer part with equal thickness. As shown in figure 1, let the outer radius of the cheese to be dyed be rNInner radius of r0The thickness of the inner and outer portions are both (r)N-r0)/2。
The outermost and innermost layers have the same thickness and are denoted A1According to the experience of production, A1The value is within the range of 1 mm-3 mm.
The minimum number of the sub-outer layer and the sub-inner layer is zero, if not, the thickness of each sub-outer layer and each sub-inner layer is the same, and is marked as A2According to the experience of production, A2The value is within the range of 3 mm-5 mm.
And calculating to obtain the number N of the pre-layered layers according to the following formula, and taking an integer as a result.
N＝(rN-r0+2A2-2A1)/A2
Further, the thicknesses of the first intermediate layer and the second intermediate layer may be calculated.
Let the first intermediate layer be composed ofThickness A of the first intermediate layer from the outer to the inner j-th layerjCalculated as follows.
Aj＝(rN-r0)/2-A1-(j-2)*A2
The second intermediate layer is the j +1 th layer from outside to inside, and the thickness A of the second intermediate layer isj+1Calculated as follows.
Aj+1＝(rN-r0)/2-A1-(N-j-1)*A2
The volume V of each yarn layer is obtained because the cheese to be dyed is cylindrical or similar cylindricalxAnd the total volume V of the cheese to be dyed can be obtained by calculation according to the section area and the height. The specific calculation is as follows.
The total volume V of the cheese to be dyed is calculated according to the following formula.
V＝π*h*(rN 2-r0 2)
Volume V of outermost layer1Calculated as follows.
V1＝π*h*(rN 2-(rN-A1)2)
Volume V of the sub-outer layer adjacent to the outermost layer2Calculated as follows.
V2＝π*h*((rN-A1)2-(rN-A1-A2)2)
Volume V of the first intermediate layerjCalculated as follows.
Vj＝π*h*((rN/2+Aj)2-(rN/2)2)
Volume V of the second intermediate layerj+1Calculated as follows.
Vj+1＝π*h*((rN/2)2-(rN/2-Aj+1)2)。
Volume V of the sub-inner layer adjacent to the innermost layern-1Calculated as follows.
Vn-1＝π*h*((r0+A1+A2)2-(r0+A1)2)。
Volume V of innermost layernCalculated as follows.
Vn＝π*h*((r0+A1)2-r0 2)。
The cheese pre-splitting method in the example can reasonably separate the cheese into layers, and the colors of the yarn layers are uniform.
In addition, the traditional bobbin dismounting method measures the thickness of each split yarn layer to dismount the bobbin, so that the bobbin dismounting is inaccurate due to measuring tools and artificial factors, the number of layers displayed by the knitted socks is not corresponding to the actual number, the bobbin picking is further influenced, and the cost waste or the yarn quality problem is caused. The number of layers and the corresponding thickness of the bobbin-detaching method for the cheese are obtained through calculation, and measuring tools are not needed to measure the thickness of each yarn layer, so that the problem of inaccurate bobbin-detaching caused by measuring tools and artificial factors is solved.
The traditional method for detaching the tube has certain errors due to manual operation, so that the number of layers of the tube detached by the traditional method is not too many when the tube is detached, and the yarn with partial colors is too few in the number of layers, so that the color displayed by the knitted socks is not accordant with the actual effect, and the quality problem that the tube is mistakenly picked or not picked is caused. The cheese can be conveniently disassembled by disassembling the cheese according to the yarn length corresponding to the thickness of the yarn layer.
The following examples are provided to illustrate the present invention, but the present invention is not limited to the following examples, and it should be understood that the appended claims outline the scope of the present invention and those skilled in the art who are guided by the inventive concept will appreciate that certain changes made to the embodiments of the present invention will be covered by the spirit and scope of the claims of the present invention.
Example 1
In this embodiment, for example, a cylinder 40 counts of pure cotton and a cheese with a single yarn weight of 1kg is taken as an example, and a cheese doffing method is provided, which includes the following steps:
step one, determining the dye waitingThe number of layers of the color cheese pre-disassembled bobbin and the thickness of each yarn layer are calculated, and the volume V of each yarn layer is calculatedxAnd the total volume V of the cheese to be dyed.
Specifically, the cheese is subjected to yarn loosening treatment to obtain the cheese to be dyed, and the size of the cheese to be dyed is measured. The measurement results were as follows:
outer radius r of cheese to be dyedN8cm, the inner radius r of the cheese to be dyed0And 3cm, the total thickness of the cheese to be dyed is 5 cm. The height h of the cheese to be dyed is 17 cm. The volume V of the cheese to be dyed is 2935.9cm through the following calculation3。
V＝π*h*(rN 2-r0 2)
Determining the number of layers of the pre-disassembled cheese to be dyed and the thickness of each yarn layer.
The cheese is sequentially divided into an outermost layer, a plurality of times of outer layers, a first middle layer, a second middle layer, a plurality of times of inner layers and an innermost layer from outside to inside. Wherein the first middle layer and the second middle layer are bound by the thickness center line of the cheese to be dyed.
The outermost and innermost layers have the same thickness and are denoted A1，A1The value is 1 mm.
The thickness of each minor outer layer and each minor inner layer is the same and is marked as A2，A2The value is 3 mm.
The number of the pre-laminated layers N is 18 according to the following formula. The number of the secondary outer layers is 7, and the number of the secondary inner layers is 7.
N＝(rN-r0+2A2-2A1)/A2
The thickness Aj of the first intermediate layer was calculated to be 3mm according to the following formula.
Aj＝(rN-r0)/2-A1-(j-2)*A2
The thickness Aj +1 of the first intermediate layer was calculated to be 3mm according to the following formula.
Aj+1＝(rN-r0)/2-A1-(N-j-1)*A2
The total volume V of the cheese to be dyed is calculated according to the following formula.
V＝π*h*(rN 2-r0 2)
The outermost volume V1 was calculated as follows.
V1＝π*h*(rN 2-(rN-A1)2)
The volume V2 of the minor outer layer adjacent to the outermost layer was calculated as follows.
V2＝π*h*((rN-A1)2-(rN-A1-A2)2)
The volume Vj of the first intermediate layer is calculated as follows.
Vj＝π*h*((rN/2+Aj)2-(rN/2)2)
The volume of the second intermediate layer Vv +1 is calculated as follows.
Vj+1＝π*h*((rN/2)2-(rN/2-Aj+1)2)
The volume Vn-1 of the minor outer layer adjacent to the outermost layer is calculated as follows.
Vn-1＝π*h*((r0+A1+A2)2-(r0+A1)2)
The volume Vn of the innermost layer is calculated as follows.
Vn＝π*h*((r0+A1)2-r0 2)
Step two, after the cheese to be dyed is dyed and dried to obtain the dyed cheese, measuring the actual moisture regain W of the dyed cheese1And actual yarn weight G1. Measuring the actual moisture content W15.4% of the actual yarn weight G1It was 0.982 kg.
Step three, according to the actual moisture regain W1Official moisture regain WYAnd actual yarn weight G1Calculating to obtain the official moisture regain yarn weight G of the dyed cheeseY. The public definition is obtained by calculation according to the following formulaMoisture regain yarn weight GY1.011 Kg.
GY＝G1*(1+WY)/(1+W1)
Step four, determining the moisture regain weight G according to the official grade of the dyed cheeseYAnd calculating the total volume V of the cheese to be dyed to obtain the weight-volume ratio Q of the yarn and the total length L of the yarn.
The yarn weight to volume ratio Q was calculated as 0.344g/cm according to the following formula3。
Q＝GY/V
The total length L of the yarn was 62872.6m as calculated by the following equation.
L＝Ne*840*GY*0.914*2.025
Step five, according to the weight-volume ratio Q of the yarns and the volume V of each yarn layerxCalculating the official moisture regain yarn weight G of each yarn layer according to the following formulaxThe results are shown in Table 1.
Gx＝QVx
And step six, calculating the yarn length of each yarn layer according to the following formula according to the official moisture regain yarn weight Gx and the yarn count Ne of each yarn layer, and obtaining the result as shown in Table 1.
Lx＝Ne*840*Gx*0.914*2.025
And seventhly, detaching the bobbin according to the yarn length of each yarn layer. And turning over the yarns into 8 bobbins with the length of Lx by a winding machine according to the number of layers and the corresponding yarn length, weaving partial yarns with different numbers of layers into the stockings according to the sequence of the number of layers after the bobbins are removed, observing the color difference of each area on the stockings by a quality inspector, comparing the color difference with the standard color, picking out the qualified yarns by turning over the bobbins and sending the qualified yarns to the next process for production, and determining whether the unqualified yarns are recycled or scrapped according to other regulations.
TABLE 1 tube splitting and layering conditions
| Number of layers | Thickness (cm) | Volume (cm)3) | Gong decide the weight of the yarn (g) | Yarn length (m) |
| 1 | 0.1 | 84.87 | 29.20 | 1815.70 |
| 2 | 0.3 | 248.22 | 85.39 | 5310.07 |
| 3 | 0.3 | 238.61 | 82.08 | 5104.52 |
| 4 | 0.3 | 229.00 | 78.78 | 4898.97 |
| 5 | 0.3 | 219.39 | 75.47 | 4693.42 |
| 6 | 0.3 | 209.78 | 72.17 | 4487.87 |
| 7 | 0.3 | 200.18 | 68.86 | 4282.32 |
| 8 | 0.3 | 190.57 | 65.55 | 4076.77 |
| 9 | 0.3 | 180.96 | 62.25 | 3871.21 |
| 10 | 0.3 | 171.35 | 58.94 | 3665.66 |
| 11 | 0.3 | 161.74 | 55.64 | 3460.11 |
| 12 | 0.3 | 152.13 | 52.33 | 3254.56 |
| 13 | 0.3 | 142.52 | 49.03 | 3049.01 |
| 14 | 0.3 | 132.92 | 45.72 | 2843.46 |
| 15 | 0.3 | 123.31 | 42.42 | 2637.91 |
| 16 | 0.3 | 113.70 | 39.11 | 2432.36 |
| 17 | 0.3 | 104.09 | 35.81 | 2226.80 |
| 18 | 0.1 | 32.56 | 11.20 | 696.59 |
The overturning length of the bobbin dismounting stage bobbin winder is set according to the length disclosed in the table 1, and after 18 bobbins are overturned, the stockings are woven by using partial yarns according to the sequence of the layer number, so that the yarn sample color of each layer is obtained for yarn quality comparison.
The cheese dismounting method comprises the steps of determining the number of layers of a cheese to be dyed to be dismounted and the thickness of each yarn layer, calculating the volume of each yarn layer and the total volume of the cheese to be dyed, calculating the official moisture regain weight of the dyed cheese by measuring the actual moisture regain and the actual yarn weight of the dyed cheese after dyeing and drying are finished to obtain the dyed cheese, further calculating the volume of each yarn layer and the total volume of the cheese to be dyed to obtain the official moisture regain weight of each yarn layer, further calculating the yarn length of each yarn layer, and dismounting the cheese according to the yarn length of each yarn layer. The bobbin removing method for the cheese is different from the traditional method that the bobbin is removed by depending on the thickness of a yarn layer, the bobbin is removed according to the length of the yarn corresponding to the thickness of the yarn layer, the bobbin removing error caused by deformation of the cheese after dyeing, dehydration, drying and other processes is avoided, meanwhile, the relation between the length of the yarn and the thickness of the yarn layer is corrected by considering the moisture regain and the yarn weight change of the dyed bobbin, the woven stockings can better show the color condition of different layers of the dyed bobbin, the condition that more bobbins are picked or less bobbins are picked due to the fact that the number of the bobbins is increased is reduced, the use quality of the yarn is guaranteed, and the cost loss is reduced.
All possible combinations of the technical features of the above embodiments may not be described for the sake of brevity, but should be considered as within the scope of the present disclosure 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 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 (10)
1. A cheese tube removing method is characterized by comprising the following steps:
determining the number of pre-disassembled layers of the cheese to be dyed and the thickness of each yarn layer, and calculating the volume of each yarn layer and the total volume of the cheese to be dyed;
after the cheese to be dyed is dyed and dried to obtain dyed cheese, measuring the actual moisture regain and the actual yarn weight of the dyed cheese;
calculating to obtain the official moisture regain yarn weight of the dyed cheese according to the actual moisture regain, the actual yarn weight and the official moisture regain of the yarn;
calculating to obtain the ratio of the weight to the volume of the yarns according to the official moisture regain weight of the dyed cheese and the total volume of the cheese to be dyed;
calculating to obtain the official moisture regain yarn weight of each yarn layer according to the ratio of the yarn weight to the volume and the volume of each yarn layer;
calculating the yarn length of each yarn layer according to the official moisture regain yarn weight of each yarn layer and the yarn count of the yarn;
and (4) disassembling the bobbin according to the yarn length of each yarn layer.
2. The method for doffing a cheese according to claim 1, wherein the official moisture regain weight of said dyed cheese is calculated according to equation (one),
GY＝G1*(1+WY)/(1+W1) (one) of the two types of the raw materials,
in formula (I), GYRepresenting the official moisture regain weight of said dyed cheese, G1Representing the actual yarn weight, W, of said dyed cheeseYRepresents the official moisture regain, W, of the yarn1Representing the actual moisture regain of the dyed cheese.
3. The method for removing a cheese according to claim 1, wherein the yarn length of each yarn layer is calculated according to the formula (II),
Lx＝840*Ne*Gx(II) performing a second step of,
in the formula (II), LxRepresenting the length of the yarn of each layer, 840 is a constant coefficient, Ne represents the count of the yarn, GxRepresenting the official moisture regain yarn weight of each yarn layer.
4. The method for removing the cheese according to any of claims 1 to 3, wherein the determining the number of layers of the cheese to be dyed and the thickness of each yarn layer comprises:
the number of layers of the pre-layering is 4 or more than 4, the pre-layering is sequentially divided into an outermost layer, a plurality of outer layers, a first middle layer, a second middle layer, a plurality of inner layers and an innermost layer from outside to inside, wherein the first middle layer and the second middle layer are bounded by the thickness center line of the cheese to be dyed, the thicknesses of the outermost layer and the innermost layer are the same and are marked as A1，A1Taking value within the range of 1 mm-3 mm, the minimum number of the secondary outer layer and the secondary inner layer is zero, if not, the thickness of each secondary outer layer and each secondary inner layer is the same, and is marked as A2，A2Taking values within the range of 3 mm-5 mm, calculating according to the formula (III) to obtain the number of layers of pre-layering, and calculating to obtain the thicknesses of the first middle layer and the second middle layer;
N＝(rN-r0+2A2-2A1)/A2(III) the first step of the method,
in the formula (III), N represents the number of pre-laminated layers, rNRepresents the outer radius of the cheese to be dyed, r0Representing a cylinder to be dyedThe internal radius of the sub-yarns, the result being a smaller integer.
5. The method for doffing a cheese according to claim 4, wherein said total volume of said cheese to be dyed is calculated according to formula (IV),
V＝π*h*(rN 2-r0 2) (IV) the first step of the method,
in the formula (IV), V represents the total volume of the cheese to be dyed, and h represents the height of the cheese to be dyed.
6. The method for doffing a cheese according to claim 4, wherein the volume of said outermost layer is calculated according to formula (V),
V1＝π*h*(rN 2-(rN-A1)2) (V) performing a first step of,
in the formula (V), V1Represents the volume of the outermost layer, and h represents the height of the cheese to be dyed.
7. The method for doffing a cheese according to claim 4, wherein the volume of said minor outer layer adjacent said outermost layer is calculated according to equation (six),
V2＝π*h*((rN-A1)2-(rN-A1-A2)2) (VI) the above-mentioned raw materials are mixed,
in the formula (VI), V2Represents the volume of the secondary outer layer, and h represents the height of the cheese to be dyed.
8. The method for doffing a cheese according to claim 4, wherein said first intermediate layer has a volume calculated according to formula (VII),
Vj＝π*h*((rN/2+Aj)2-(rN/2)2) (VII) the step (seven),
in the formula (VII), VjRepresents the volume of the first intermediate layer, h represents the height of the cheese to be dyed, AjRepresents the first intermediate layerThe thickness of (a);
the volume of the second intermediate layer is calculated according to equation (eight),
Vj+1＝π*h*((rN/2)2-(rN/2-Aj+1)2) (eight) the steps of (a),
in the formula (eight), Vj+1Represents the volume of the first intermediate layer, h represents the height of the cheese to be dyed, Aj+1Represents the thickness of the second intermediate layer.
9. The method for doffing a cheese according to claim 4, wherein the volume of said secondary inner layer adjacent to said innermost layer is calculated according to formula (nine),
Vn-1＝π*h*((r0+A1+A2)2-(r0+A1)2) (nine) the steps of,
in the formula (nine), Vn-1Represents the volume of the sub-inner layer adjacent to the innermost layer.
10. The method for doffing a cheese according to claim 4, wherein the volume of said innermost layer is calculated according to equation (ten),
Vn＝π*h*((r0+A1)2-r0 2) (ten) the steps of (a) and (b),
in the formula (ten), VnRepresenting the volume of the innermost layer.
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