CN114753169A

CN114753169A - Hemp cheese and reactive dye dyeing method thereof

Info

Publication number: CN114753169A
Application number: CN202210264484.5A
Authority: CN
Inventors: 陈文淼; 詹磊; 刘今强; 王际平
Original assignee: Zhejiang Lvyu Textile Technology Co ltd
Current assignee: Zhejiang Lvyu Textile Technology Co ltd
Priority date: 2022-03-17
Filing date: 2022-03-17
Publication date: 2022-07-15

Abstract

The invention relates to the technical field of dyeing and finishing, in particular to a ramie cheese and a reactive dye dyeing method thereof. The ramie cheese is dyed by reactive dye, the soaping fastness of the dyed ramie cheese under the national standard GB/T3921-containing 2008 is 4-5 grade, the dry friction fastness under the national standard GB/T3920-containing 2008 is 4-5 grade, the wet friction fastness is 3-4 grade, and the color depth under the national standard GB/T4841.7-2006 can reach 2/1 standard depth.

Description

Hemp cheese and reactive dye dyeing method thereof

Technical Field

The invention relates to the technical field of dyeing and finishing, in particular to a ramie cone and a dyeing method of reactive dye yarn thereof.

Background

At present, the main dyeing method for dyeing the ramie cheese by using the reactive dye is a dye vat water bath dyeing method. The dyeing method has the advantages of large dyeing water bath ratio, low dye uptake and fixation rate and dye utilization rate of about 60 percent. In addition, a great part of dye can not be fixed on the fibrilia, and a large amount of water is needed for washing the dye to remove so as to meet the requirement of fastness. The dyeing method wastes water resources and pollutes the water environment. In addition, a large amount of salt is required to be added in the dyeing process of the dyeing method to promote dyeing, a large amount of dye and salt exist in the wastewater, the wastewater treatment difficulty is high, and the wastewater reuse ratio is low.

CN107794788A discloses a silicon-based non-aqueous medium dyeing method suitable for cheese. In the scheme, the dye is directly added in a chemical manner, and the common problem of dyeing by the reactive dye in a non-aqueous medium can be highlighted in the adding manner. Specifically, most of the water is adsorbed on the ramie cheese, so that the opportunity of contacting the dye with the ramie cheese is increased, the dye is dyed too fast, and the phenomenon of uneven dye is easily caused. In addition, the feeding mode of the scheme can cause the local pH value in the dye bath to be increased rapidly, so that the hydrolysis phenomenon of the dye is increased under the condition of high pH value, and the reaction speed of the local dye and the fiber is too high, so that the uneven dyeing phenomenon is caused.

Disclosure of Invention

In view of the above-mentioned disadvantages and problems of the prior art, an object of the present invention is to provide a method for dyeing a ramie cone yarn with reactive dyes, which can improve the utilization rate of the dyes, the level-dyeing property of the dyeing, reduce the generation of dyeing wastewater, and reduce the usage amount of salts, so that the dyeing wastewater treatment is simple, and the reuse rate of the dyeing wastewater is improved when the ramie cone yarn is dyed with a non-aqueous medium.

The first aspect provides a colorful ramie cheese which is dyed by reactive dyes, the soaping fastness of the dyed ramie cheese under the national standard GB/T3921-2008 is 4-5, the dry friction fastness under the national standard GB/T3920-2008 is 4-5, the wet friction fastness is 3-4, and the color depth under the national standard GB/T4841.7-2006 can reach 2/1 standard depth.

In one embodiment, the hemp cheese is any one of 21 count high-count hemp cheese and 32 count high-count hemp cheese.

In one embodiment, the reactive dye has a fixation rate of not less than 80%, an dye-uptake rate of not less than 96% and a level-dyeing property of 4-5 grades; the reactive dye is any one or the combination of at least two of reactive black G, reactive navy blue L-3G and reactive red L-S.

In a second aspect, a method for dyeing a ramie cheese reactive dye based on a non-aqueous medium is provided, which comprises the following steps:

(1) squeezing water: pressurizing and squeezing water for the hemp cheese subjected to water-based treatment in a dye vat, wherein the pressurizing pressure is 0.2-0.5 MPa, so that the water content of the hemp cheese is 10-150% (owf.);

(2) adding a dyeing solution: adding a non-aqueous medium into the dye vat according to the mass ratio of the non-aqueous medium to the ramie cheese of (1.5: 1) - (30: 1); then, adding a first mixed solution of a non-aqueous medium and a dye solution into the dye vat; wherein when the first mixed solution is added into the dye vat, the materials are added according to a first linear feeding mode of slow feeding and fast feeding, and the dye bath temperature is 5-40 ℃; wherein, after the first mixed solution is added, the temperature of the dye bath is controlled to be 5-40 ℃ for 10-60 min; after the first mixed solution is added, the mass ratio of the non-aqueous medium to the ramie cheese in the dye vat is (2: 1) - (30.5: 1); wherein the dye liquor consists of 0.1-30% (owf.) of reactive dye and 20-150% (owf.) of water;

(3) adding alkaline solution: adding a second mixed solution of a non-aqueous medium and an alkali liquor into the dye vat; wherein, when the second mixed solution is added into the dye vat, the dye bath temperature is 5-40 ℃; wherein, after the second mixed solution is added, the temperature of the dye bath is controlled to be 5-50 ℃ for 10-60 min; after the second mixed solution is added, the mass ratio of the non-aqueous medium to the ramie cheese in the dye vat is (3: 1) - (31.5: 1); wherein the alkali liquor consists of 0.1-30% (owf.) alkali and 20-100% (owf.) water;

(4) and (3) heating: the heating rate is controlled to be 0.1-1.5 ℃/min, the heat preservation temperature after heating is controlled to be 40-100 ℃, and the heat preservation time after heating is 10-200 min;

(5) washing for 2-5 times, wherein the water consumption for single washing is not more than 4(owf.), the washing temperature is 20-100 ℃, and the single washing time is 1-30 min;

(6) and (5) drying.

In one embodiment, the first linear feeding manner specifically comprises: the initial feeding speed is 0-10L/min, the final feeding speed is 5-100L/min, the feeding time is 1-100min, and the feeding speed increases with the time change.

In one embodiment, when the second mixed liquor is added into the dye vat, feeding is carried out according to a second linear feeding mode of slow feeding and fast feeding; the second linear feeding mode specifically comprises the following steps: the initial feeding speed is 0-10L/min, the final feeding speed is 5-100L/min, the feeding time is 1-100min, and the feeding speed increases with the time change.

In one embodiment, the non-aqueous medium is a liquid and has a surface tension of 1-60mN/m at 20 ℃.

In one embodiment, the non-aqueous medium is any one of a hydrocarbon, a silicon-based hydrocarbon, a cyclic methyl siloxane, a liquid paraffin, or a combination of at least two thereof.

In one embodiment, the alkali in the alkali liquor is one or a combination of at least two of sodium phosphate, sodium silicate, sodium carbonate, sodium hydroxide, sodium monohydrogen phosphate, sodium dihydrogen phosphate and sodium bicarbonate; the reactive dye has the color fixing rate of not less than 80 percent, the dye uptake of not less than 96 percent and the level-dyeing property of 4-5 grades.

In a third aspect, there is provided a ramie cheese dyed by the method of the second aspect.

In the dyeing bath for the ramie cheese adopted by the reactive dye dyeing method for the ramie cheese, which is provided by the embodiment of the application, most of liquid is a non-aqueous medium, the using amount of water is very small, the dye is only dissolved in the water but not dissolved in the non-aqueous medium, most of the water is adsorbed on the ramie cheese, and therefore most of the dye is adsorbed on the ramie cheese, and the dyeing rate can be close to 100%. In addition, because alkali is only dissolved in water but not in a non-aqueous medium, the reactive dye dyed on the ramie cheese has a proper alkaline condition, the color fixing rate is improved, and the average color fixing rate can reach more than 90%. Compared with the traditional water bath dyeing, the effect saves more than 30% of reactive dyes, does not need to add salt, reduces the material cost of dyeing, simultaneously reduces the proportion of the flooding dyes needing to be washed from about 40% to less than 10% and 1/4 of the traditional water bath dyeing, thereby reducing the washing times and reducing the washing water quantity from about 80 times (owf.) of the traditional water bath dyeing to within 20 times (owf.). In addition, the single-cylinder level-dyeing grade of the dyeing method of the reactive dye for the ramie cheese can reach 4-5 grades, is obviously superior to 3-4 grades of a non-aqueous medium dyeing method in CN107794788A, has small cylinder difference, and is easier to popularize and industrialize. Because no salt is added in the dyeing process, the salt content and the dye content in the dyeing wastewater are both very low, and the subsequent water treatment is simple.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.

The embodiment of the application provides a colored ramie cheese which is dyed by reactive dyes, the soaping fastness of the dyed ramie cheese under the national standard GB/T3921-grade 2008, the dry friction fastness under the national standard GB/T3920-grade 2008 is 4-5, the wet friction fastness is 3-4, and the color depth under the national standard GB/T4841.7-2006 can reach 2/1 standard depth.

The ramie cheese can be prepared by a non-aqueous medium dyeing method of the ramie cheese reactive dye described below.

The embodiment of the application provides a non-aqueous medium dyeing method of a ramie cheese reactive dye, which can be used for dyeing ramie cheese with the reactive dye. By adopting the method, when the reactive dye is used for dyeing the ramie cheese, the utilization rate of the reactive dye can be improved to more than 90 percent, namely the fixation rate (the fixation rate refers to the percentage of the dye which is subjected to covalent bond reaction with cellulose fiber and accounts for the total input amount of the dye) is more than 90 percent. That is, more than 90% of the reactive dye is fixed on the fibrilia, and less than 10% of the reactive dye is not fixed on the fibrilia, so that a large amount of water washing is not needed, and the generation of dyeing wastewater is reduced. In addition, in the dyeing process, extra salt is not needed, so that the dyeing wastewater treatment is simple, and the dyeing wastewater reuse rate can be improved. Moreover, the method has high color fixing rate, and can prepare the ramie cheese with soaping fastness of 4-5 grade under the national standard GB/T3921-2008, dry friction fastness of 4-5 grade under the national standard GB/T3920-2008, wet friction fastness of 3-4 grade, and color depth of 2/1 standard depth under the national standard GB/T4841.7-2006.

In summary, in the method for dyeing the ramie cone yarns provided by the embodiment of the application, the squeezing water before dyeing is introduced to accurately control the moisture content of the ramie cone yarns before dyeing, so that the problem of cylinder difference caused by different moisture contents of the ramie cone yarns before dyeing can be solved while the dyeing effect of the subsequent dyeing process is improved.

In the implementation process of the method for dyeing the ramie cheese, the dye liquor is stirred in the material cylinder together with the non-aqueous medium, the linear feeding is carried out while stirring, the feeding is carried out slowly and then quickly, the dye liquor is dispersed in the non-aqueous medium in advance in the feeding mode, the contact speed of the dye liquor and the ramie cheese is reduced, the dyeing rate is reduced, the level-dyeing property of dyeing of the non-aqueous medium cheese is improved, and finally, most of the dye liquor is still adsorbed on the ramie cheese, so that the dyeing rate is not influenced negatively. In addition, the alkali liquor feeding mode in the embodiment of the application disperses the alkali liquor in the non-aqueous medium in advance, so that the alkali liquor is slowly and uniformly adsorbed on the ramie cheese, the pH value is slowly and uniformly increased, the dye hydrolysis is slowed down, the alkali can be rapidly and uniformly distributed on the ramie cheese, the phenomenon of overhigh local alkali concentration is avoided, and the level-dyeing property is improved. Through tests, the level-dyeing grade of the finished ramie cheese dyed by the dyeing method provided by the embodiment of the application is not lower than 4-5.

Next, a process flow of the method for dyeing a hemp cheese provided in the embodiment of the present application will be described.

The method comprises the following process steps.

1. Preparation of dye liquor

The formula is as follows

Reactive dyes: 0.1% -30% (owf.). Illustratively, the reactive dye may be any one of or a combination of at least two of reactive black G, reactive navy blue L-3G, and reactive red L-S. It should be noted that the reactive dyes that can be used in the embodiments of the present application are only exemplified and not limited herein. In other embodiments, other reactive dyes may also be used, and are not described in detail herein. Wherein owf represents the percentage of the material to be dyed relative to the weight of the material to be dyed. Such as: under certain conditions, the dye amount of 100 kg of fabrics is 4% (owf), that is, 100x0.04 kg of dye is needed for dyeing the fabrics.

The solvent is water, and the dosage is between 20 percent and 150 percent (owf.).

2. Preparing alkali liquor

Alkali: 0.1% -30% (owf.)

The base usable ranges are: sodium phosphate, sodium silicate, sodium carbonate, sodium hydroxide, sodium monohydrogen phosphate, sodium dihydrogen phosphate, sodium bicarbonate, or a combination of at least two thereof.

The solvent is water, and the dosage is between 20 percent and 100 percent (owf.).

3. Dyeing process

The dyeing process is as follows

A. Squeezing water

The refined and washed ramie cheese needs pressurization and water squeezing, the step is realized by a special dye vat for the ramie cheese with a non-aqueous medium, the pressurization pressure is between 0.2MPa and 0.5MPa, and the water content of the ramie cheese after water squeezing is between 10 percent and 150 percent (owf.). The special dye vat for non-aqueous medium ramie cheese used in the method has the functions of pressurizing and squeezing water. By way of example, the non-aqueous medium ramie cheese special dye vat which can be adopted by the method can be as follows: ultra-low bath ratio high temperature and high pressure CLEANCOLOUR non-aqueous medium dyeing machine manufactured by high-gawa Green Intelligence equipment (Guangzhou) Co.

B. Dyeing process

The dyeing is realized by the special dye vat for the non-aqueous medium ramie cheese, and a dye bath during dyeing consists of a large amount of non-aqueous medium and a small amount of water. Wherein, under the condition that the total bath ratio is kept unchanged, the water used for flowing, heat conduction and other purposes in the traditional water bath dyeing is changed into a non-aqueous medium (the non-aqueous medium does not dissolve the reactive dye), and only a small amount of water is left for dissolving the dye and the alkali and providing a reaction environment. Under the condition, most of dyes are adsorbed on the ramie cheese under the condition of no salt dyeing promotion, so that the dyeing rate is improved, on the basis, the part of water has stronger alkalinity, and the dyes dyed on the fibers are easier to chemically react with the fibers and are fixed on the fibers, so that the color fixing rate is improved, and the utilization rate of the dyes is improved.

After the hemp cheese is squeezed by a dye vat, a non-aqueous medium is added into the dye vat. Wherein the mass ratio of the added non-aqueous medium to the ramie cheese is (1.5: 1) - (30: 1).

And (3) adding a dye liquor into the dye vat, wherein the amount of the dye liquor is determined by the formula of the dye liquor in the step (1) and the quality of the ramie cone yarns. Specifically, the dye liquor may be mixed with a non-aqueous medium by stirring the dye liquor in a vat together with another non-aqueous medium (i.e., the non-aqueous medium is not taken out of the vat). Then adding a dye liquor mixed with a non-aqueous medium into the dye red. When the dye vat is filled with dye liquor, the temperature of the dye bath is controlled at 5-40 ℃. Wherein, the lower the temperature, the less the dye is hydrolyzed, and the temperature can be controlled to achieve the purpose of reducing the hydrolysis of the reactive dye and improve the dye uptake. When the dye liquor is added into the dye vat, the dye liquor is stirred, and a linear feeding mode is used for feeding (namely, the dye liquor mixed with the non-aqueous medium is added), the dyeing process is slow first and then fast, so that the dye liquor can be relatively uniformly distributed in the non-aqueous medium in a small-droplet mode, the contact between the dye liquor and the ramie cheese is slowed down, the dye is slowly dyed on the ramie cheese, the effect of slow dyeing is achieved, the level-dyeing property of the ramie cheese is improved, and the defect of poor level-dyeing property caused by the fact that the non-aqueous medium is dyed too fast is overcome.

In the dye liquor adding mode, the non-aqueous medium is in the dye vat, so the dye liquor and the non-aqueous medium are mixed in advance in the material vat and then added into the dye vat, and the dye liquor is prevented from directly contacting fibers under the condition that the dye liquor is not uniformly mixed with the non-aqueous medium after being directly added into the dye vat, so that the color and the pattern are easily caused.

Wherein, the linear feeding mode can be specifically as follows: the initial feeding speed is 0-10L/min, the end feeding speed is 5-100L/min, the feeding time is 1-100min, the feeding speed is increased along with the change of time, the parameter adjustable range of the feeding speed change is 0-100, the larger the parameter is, the smaller the initial feeding speed is, and the speed change in a period of time at the beginning is smaller. The dye vat adopted by the method has a linear feeding function, and the linear feeding mode can be implemented.

After the dye liquor is added, the heat preservation time at 5-40 ℃ is controlled to be 10-60min, and the mass ratio of the ramie cheese to the non-aqueous medium is 1:2-1: 30.5.

When adding alkali, the temperature of the dye bath is controlled to be 5-40 ℃, the temperature control is crucial under the alkaline condition, on one hand, the lower the temperature is, the less the dye is hydrolyzed, the temperature control can achieve the purpose of reducing the hydrolysis of the reactive dye, and the color fixing rate is improved, on the other hand, the alkali liquor needs to be uniformly dispersed on the ramie cheese at the low temperature, otherwise, if the temperature is too high under the condition of uneven alkali liquor, the place with high alkali liquor concentration can quickly react, and the place with low alkali liquor concentration basically does not react, so that the phenomenon of uneven dyeing is caused.

Adding alkali liquor into the dye vat. Wherein, the amount of the added alkali liquor is determined by the alkali liquor formula in the step 2 and the quality of the ramie cheese. Specifically, the alkali solution may be stirred in the vat together with another non-aqueous medium (i.e., the non-aqueous medium is not taken out of the vat) to obtain the alkali solution mixed with the non-aqueous medium. Then adding alkali liquor mixed with non-aqueous medium into the dyed red. When the alkali liquor is added into the dye vat, the alkali liquor and the non-aqueous medium in the material vat are stirred, and the linear feeding mode is used for feeding (namely the alkali liquor mixed with the non-aqueous medium) at the same time, the speed is slow first and then is fast, so that the alkali liquor can be relatively uniformly distributed in the non-aqueous medium in a small-drop mode, the contact between the dye liquor and the ramie cheese is slowed, the alkali liquor is slowly adsorbed onto the ramie cheese, the pH value of the whole dye bath can be slowly and uniformly increased, the dyeing defect caused by the sudden change of the pH value is avoided, the level-dyeing property of the ramie cheese is improved, and the defect of poor level-dyeing property caused by the fast dyeing of the non-aqueous medium is further improved. Keeping the temperature at 5-50 deg.C for 10-60min after adding alkali, wherein the ratio of ramie cheese to non-aqueous medium is 1:3-1: 31.5.

And (3) heating: during temperature rise, the temperature rise rate is controlled to be 0.1-1.5 ℃/min, the heat preservation temperature after temperature rise is controlled to be 40-100 ℃, and the heat preservation time after temperature rise is controlled to be 10-200 min.

Wherein, the linear feeding mode of the alkali liquor can be realized by referring to the linear feeding mode of the dye liquor, and the description is omitted.

Wherein, the non-aqueous medium adopted by the method needs to be liquid, and the surface tension is controlled to be 1-60mN/m (20 ℃). The non-aqueous medium employed in the method may be any one of hydrocarbons, silicon-based hydrocarbons, cyclic methylsiloxanes, liquid paraffin, or a combination of at least two thereof.

In this specification, unless otherwise specified, the mass of the ramie cone is the mass of the dried ramie cone, that is, the mass of the ramie cone which has not been subjected to the water washing stage before dyeing.

C. Washing machine

The washing is realized by the special dye vat for the non-aqueous medium ramie cheese, and the dyeing step improves the utilization rate of the dye, so that the washing pressure is reduced, the washing times are reduced, salt is not added, the content of the dye and the salt in the dyeing wastewater is very low, and the treatment and the recycling are convenient. The whole washing process comprises the steps of controlling the washing frequency to be between 2 and 5 times, controlling the water consumption for washing for one time to be not more than 4 times (owf.), controlling the total water consumption for washing to be below 8 times to 20 times (owf.), controlling the washing temperature to be between 20 and 100 ℃, and controlling the time for washing for one time to be between 1min and 30 min.

D. Drying the mixture

Drying is achieved by a dryer.

Next, in specific examples, the method for dyeing a hemp bobbin provided in the examples of the present application is exemplified.

Example 1, a black ramie cheese was prepared.

The method comprises the following steps of (1) dyeing ramie cheese: 21 high-count ramie cheese.

The method comprises the following steps of (1) dyeing ramie cheese: 288 kg.

The dye solution formula comprises:

active black G: 5% (owf.);

dyeing with water: 40% (owf.).

Alkali liquor formula:

soda ash: 15% (owf.);

water for alkali dissolution: 60% (owf.).

Dyeing process and parameters

11. Weighing and melting the materials.

12. Squeezing water before dyeing, namely putting the refined and squeezed ramie cheese into a special dye vat for the non-aqueous medium ramie cheese, wherein the pressurizing pressure is 0.2MPa when squeezing water, and the water content of the ramie cheese after squeezing water is 120 percent (owf.). In the embodiment, if no special description is provided, the dye vat special for the non-aqueous medium ramie cheese can be simply referred to as a dye vat.

13. Adding a non-aqueous medium, and putting the non-aqueous medium into a dye vat, wherein the mass ratio of the ramie cheese to the non-aqueous medium is 1:4.

14. Adding dye liquor, adding the dye liquor into a material vat of a dye vat through an automatic feeding system, adding a non-aqueous medium, stirring, and injecting the dye liquor into the dye vat in a side linear feeding manner (namely the dye liquor mixed with the non-aqueous medium). The dye bath temperature when the dye liquor is added into the dye vat is 22 ℃, the heat preservation time is 40min at 25 ℃ after the dye liquor is added, and the ratio of the ramie cone yarns to the non-aqueous medium is 1: 4.5.

15. Adding alkali, namely adding the alkali solution into a material vat of the dye vat through an automatic feeding system, adding the non-aqueous medium, stirring, and injecting the linear material (namely the alkali solution mixed with the non-aqueous medium) into the dye vat. The dye bath temperature when the alkali liquor is added into the dye vat is 30 ℃, the heat preservation time is 40min at 32 ℃ after the alkali is added, and the ratio of the ramie cheese to the non-aqueous medium is 1:5.

16. Heating, wherein the heating rate is controlled at 1 ℃/min.

17. And (4) preserving heat, wherein the heat preservation temperature is 60 ℃ after the temperature is raised, and the heat preservation time is 100 min.

18. Washing, wherein the washing temperature is 80 ℃, the single washing time is 10min, the washing times are 4 times, and the water consumption for each washing is 4 times (owf.). The total wash water usage for 4 washes was 16 times (owf.).

19. And (5) drying.

20. The dye uptake (dye uptake refers to the ratio of dye adsorbed onto fiber from dye liquor before the dye is fixed by soda ash) is 96%, the fixing rate is 90%, and the level-dyeing property is 4-5 grade. Wherein the leveling property can be determined by: weaving the cheese into cloth, measuring DE value at a certain number of positions on the cloth surface, wherein the value is less than 0.8, and the level-dyeing property is 4-5 grade.

21. The indexes of the finished ramie cheese are shown in table 1.

And testing the main fastness of the finished ramie cheese according to the national standard GB/T3921-2008 and the national standard GB/T3920-2008. The test results are shown in table 1.

TABLE 1

Fastness to soaping	Fastness to dry rubbing	Fastness to wet rubbing
			4-5 stages	4-5 stages	Grade 3-4

In addition, through detection, the level-dyeing property of the finished ramie cheese can meet the customer requirements, and no difference between an inner layer and an outer layer exists; the yarn strength of the finished ramie cheese can meet the requirements of customers; the flexibility of the yarn can meet the weaving requirement; the cloth cover effect and the hand feeling effect of the woven yarn can meet the requirements of customers.

Example 2, navy blue hemp cheese.

The method comprises the following steps of (1) dyeing ramie cheese: 32 high-count ramie cheese.

The quality of the ramie cheese to be dyed is as follows: 288 kg.

The dye solution formula comprises:

active navy blue L-3G: 3% (owf.);

the method comprises the following steps of (1) using water for dyeing: 30% (owf.).

Alkali liquor formula:

soda ash: 10% (owf.);

water for alkali dissolution: 50% (owf.).

Dyeing process and parameters

21. Weighing and melting the materials.

22. Squeezing water before dyeing, namely putting the refined and squeezed ramie cheese into a special dye vat for the non-aqueous medium ramie cheese, wherein the pressurizing pressure is 0.4MPa when squeezing water, and the water content of the ramie cheese after squeezing water is 80% (owf.). In the embodiment, if no special description is provided, the dye vat special for the non-aqueous medium ramie cheese can be simply referred to as a dye vat.

23. Adding a non-aqueous medium, and putting the non-aqueous medium into a dye vat, wherein the mass ratio of the ramie cheese to the non-aqueous medium is 1: 4.5.

24. Adding dye liquor, adding the dye liquor into a material vat of a dye vat through an automatic feeding system, adding a non-aqueous medium, stirring, and injecting the dye liquor into the dye vat in a side linear feeding manner (namely the dye liquor mixed with the non-aqueous medium). The dye bath temperature when the dye liquor is added into the dye vat is 20 ℃, the heat preservation time is 30min at 25 ℃ after the dye liquor is added, and the ratio of the ramie cone yarns to the non-aqueous medium is 1:5.

25. Adding alkali, namely adding an alkali solution into a material vat of the dye vat through an automatic feeding system, adding a non-aqueous medium, stirring, and adding a linear material (namely the alkali solution mixed with the non-aqueous medium) into the dye vat. The dye bath temperature when the alkali liquor is added into the dye vat is 28 ℃, the heat preservation time is 30min at 30 ℃ after the alkali is added, and the ratio of the ramie cheese to the non-aqueous medium is 1: 5.5.

26. Heating, wherein the heating rate is controlled at 1 ℃/min.

27. And (4) preserving heat, wherein the heat preservation temperature is 60 ℃ after the temperature is raised, and the heat preservation time is 80 min.

28. Washing, wherein the washing temperature is 60 ℃, the single washing time is 10min, the washing times are 3 times, and the water consumption for each washing is 4 times (owf.). The total wash water usage for 3 washes was 12 times (owf.).

29. And (5) drying.

30. The test results show that the dye uptake is 97%, the fixation rate is 91% and the level-dyeing property is 4-5 grade.

31. The indexes of the finished ramie cheese are shown in table 2.

And testing the main fastness of the finished ramie cheese according to the national standards GB/T3921-2008 and the national standards GB/T3920-2008. The test results are shown in table 2.

TABLE 2

In addition, the level-dyeing property of the finished ramie cheese can meet the customer requirements through detection, and no difference between the inner layer and the outer layer exists; the yarn strength of the finished ramie cheese can meet the requirements of customers; the flexibility of the yarn can meet the weaving requirement; the cloth cover effect and the hand feeling effect of the woven yarn can meet the requirements of customers.

Example 3, a red ramie cheese.

The quality of the ramie cheese to be dyed is as follows: 288 kg.

The dyeing formula comprises the following components:

active red L-S: 0.5% (owf.);

dyeing with water: 10% (owf.).

Alkali liquor formula:

soda ash: 5% (owf.);

water for alkali dissolution: 30% (owf.).

Dyeing process and parameters

31 weighing and melting the materials.

32 placing the refined and dewatered ramie cheese into a special dye vat for the non-aqueous medium ramie cheese, wherein the pressurizing pressure is 0.4MPa when dewatering, and the moisture content of the dewatered ramie cheese is 90 percent (owf). In the present embodiment, the dye vat dedicated for non-aqueous medium ramie cheese may be simply referred to as a dye vat unless otherwise specified.

33. Adding a non-aqueous medium, and putting the non-aqueous medium into a dye vat, wherein the ratio of the ramie cheese to the non-aqueous medium is 1:4.

34. Adding dye liquor, adding the dye liquor into a material vat of a dye vat through an automatic feeding system, adding a non-aqueous medium, stirring, and injecting the dye liquor into the dye vat in a side linear feeding manner (namely the dye liquor mixed with the non-aqueous medium). The dye bath temperature when the dye liquor is added into the dye vat is 28 ℃, the heat preservation time is 20min at 30 ℃ after the dye liquor is added, and the ratio of the ramie cone yarns to the non-aqueous medium is 1: 4.2.

35. Adding alkali, namely adding an alkali solution into a material vat of the dye vat through an automatic feeding system, adding a non-aqueous medium, stirring, and adding a linear material (namely the alkali solution mixed with the non-aqueous medium) into the dye vat. The dye bath temperature when the alkali liquor is added into the dye vat is 33 ℃, the heat preservation time is 20min at 35 ℃ after the alkali is added, and the ratio of the ramie cheese to the non-aqueous medium is 1: 4.4.

36. Heating, wherein the heating rate is controlled at 1 ℃/min.

37. And (4) preserving heat, wherein the heat preservation temperature is 60 ℃ after the temperature is raised, and the heat preservation time is 20 min.

38. Washing, wherein the washing temperature is 30 ℃, the single washing time is 10min, the washing times are 2 times, and the water consumption for each washing is 4 times (owf.). The total wash water usage for 2 washes was 8 times (owf.).

39. And (5) drying.

40. The dye uptake is 99%, the fixation rate is 93%, and the level-dyeing property is 4-5 grades.

41. The indexes of the finished ramie cheese are shown in table 3.

And testing the main fastness of the finished ramie cheese according to the national standard GB/T3921-2008 and the national standard GB/T3920-2008. The test results are shown in table 3.

TABLE 3

Fastness to soaping	Fastness to dry rubbing	Fastness to wet rubbing
			4-5 stages	4-5 stages	4-5 stages

In addition, the level-dyeing property of the finished ramie cheese can meet the customer requirements through detection, and no difference between the inner layer and the outer layer exists; the yarn strength of the finished ramie cheese can meet the requirements of customers; the flexibility of the yarn can meet the weaving requirement; the cloth cover effect and the hand feeling effect of the woven yarns can meet the requirements of customers.

In the dyeing bath for the ramie cheese adopted by the reactive dye dyeing method for the ramie cheese, which is provided by the embodiment of the application, most of liquid is a non-aqueous medium, the using amount of water is very small, the dye is only dissolved in the water but not dissolved in the non-aqueous medium, most of the water is adsorbed on the ramie cheese, and therefore most of the dye is adsorbed on the ramie cheese, and the dyeing rate can be close to 100%. In addition, because alkali is only dissolved in water but not in a non-aqueous medium, the reactive dye dyed on the ramie cheese has a proper alkaline condition, the color fixing rate is improved, and the average color fixing rate can reach more than 90%. Compared with the traditional water bath dyeing, the effect saves more than 30% of reactive dye, does not need to add salt, reduces the material cost of dyeing, simultaneously reduces the proportion of the flooding dye needing to be washed from about 40% to less than 10% and to 1/4 of the traditional water bath dyeing, thereby reducing the washing times and reducing the washing water quantity from about 80 times (owf.) of the traditional water bath dyeing to within 20 times (owf.). In addition, the single-cylinder level-dyeing grade of the dyeing method of the reactive dye for the ramie cheese can reach 4-5 grades, is obviously superior to 3-4 grades of a non-aqueous medium dyeing method in CN107794788A, has small cylinder difference, and is easier to popularize and industrialize. Because no salt is added in the dyeing process, the salt content and the dye content in the dyeing wastewater are both low, and the subsequent water treatment is simple.

The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.

Claims

1. The colored ramie cheese is characterized in that the ramie cheese is dyed by reactive dye, the soaping fastness of the dyed ramie cheese under the national standard GB/T3921-grade 2008, the dry rubbing fastness under the national standard GB/T3920-grade 2008 is 4-5, the wet rubbing fastness is 3-4, and the color depth under the national standard GB/T4841.7-2006 can reach the standard depth of 2/1.

2. The ramie cheese according to claim 1, wherein the ramie cheese is any one of 21 high-count ramie cheese and 32 high-count ramie cheese.

3. The ramie cheese according to claim 1 or 2, wherein the reactive dye has a fixation rate of not less than 80%, an uptake rate of not less than 96%, and a level-dyeing property of 4-5 level; the reactive dye is any one or the combination of at least two of reactive black G, reactive navy blue L-3G and reactive red L-S.

4. A method for dyeing ramie cheese reactive dye based on a non-aqueous medium is characterized by comprising the following steps:

(2) adding a dyeing solution: adding a non-aqueous medium into the dye vat according to the mass ratio of the non-aqueous medium to the ramie cheese of (1.5: 1) - (30: 1); then, adding a first mixed solution of a non-aqueous medium and a dye liquor into the dye vat; wherein when the first mixed solution is added into the dye vat, the feeding is carried out according to a first linear feeding mode of slow feeding and fast feeding, and the dye bath temperature is 5-40 ℃; wherein, after the first mixed solution is added, the temperature of the dye bath is controlled to be 5-40 ℃ for 10-60 min; after the first mixed solution is added, the mass ratio of the non-aqueous medium to the ramie cheese in the dye vat is (2: 1) - (30.5: 1); wherein the dye liquor consists of 0.1-30% (owf.) of reactive dye and 20-150% (owf.) of water;

(3) adding alkaline solution: adding a second mixed solution of a non-aqueous medium and an alkali liquor into the dye vat; wherein, when the second mixed solution is added into the dye vat, the dye bath temperature is 5-40 ℃; wherein, after the second mixed solution is added, the temperature of the dye bath is controlled to be 5-50 ℃ and the time is 10-60 min; after the second mixed solution is added, the mass ratio of the non-aqueous medium to the ramie cheese in the dye vat is (3: 1) - (31.5: 1); wherein the alkali liquor consists of 0.1-30% (owf.) alkali and 20-100% (owf.) water;

(6) and (6) drying.

5. The method according to claim 4, wherein the first linear feeding mode is in particular: the initial feeding speed is 0-10L/min, the final feeding speed is 5-100L/min, the feeding time is 1-100min, and the feeding speed is increased along with the change of time.

6. The method of claim 4 wherein the second mixture is added to the dye vat in a second linear feed of slow first and then fast; the second linear feeding mode specifically comprises the following steps: the initial feeding speed is 0-10L/min, the final feeding speed is 5-100L/min, the feeding time is 1-100min, and the feeding speed increases with the time change.

7. A method according to any one of claims 4 to 6, wherein the non-aqueous medium is a liquid and has a surface tension of 1 to 60mN/m at 20 ℃.

8. The method of claim 7, wherein the non-aqueous medium is any one of a hydrocarbon, a silicon-based hydrocarbon, a cyclic methyl siloxane, a liquid paraffin, or a combination of at least two thereof.

9. The method according to any one of claims 4 to 6, wherein the reactive dye is any one of or a combination of at least two of reactive black G, reactive navy blue L-3G and reactive red L-S, and the alkali in the alkali liquor is one of or a combination of at least two of sodium phosphate, sodium silicate, sodium carbonate, sodium hydroxide, sodium monohydrogen phosphate, sodium dihydrogen phosphate and sodium bicarbonate; the color fixing rate of the reactive dye is not less than 80%, the dye uptake is not less than 96%, and the level-dyeing property is 4-5 grade.

10. A ramie cheese dyed according to any one of claims 4 to 9.