JPH09286566A - Winding method for elastic thread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To perform winding in a shape decreasing trouble of thread cutting, twill falling, etc., at extending time, by winding a thread by a specific range of the total winding width from a winding start to the specific time, thereafter winding the thread by the total winding width to the full winding time, in the case of winding a spun elastic thread in a cheese shape. SOLUTION: In the case of winding an elastic thread to a paper tube or the like in a cheese shape, from a winding start to the fixed time T1 , the thread is wound in a width H1 of 80 to 95% the total winding width H. Here, when assuming T for full winding time till finish winding to a cheese shape, T1 is set to 0.02<=T1 <=0.10T. After the lapse of fixed time T1 , with the winding width H to the full winding time T, that is, the thread is wound for a time (T-T1 ). In this way, a cheese, preventing generation of a part excessively increasing a height in both ends and a central part, can be obtained, at extending time, the thread is extended smoothly to an internal layer, end breakage, twill falling, etc., can be prevented.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for winding elastic yarns such as polyurethane and polyetherester into a cheese shape.

[0002]

2. Description of the Related Art When an elastic thread made of polyurethane, polyether ester or the like is wound up, troubles such as thread breakage and twilling tend to occur during unwinding. For this reason, these elastic yarns have adopted a method in which the amount of adhered oil agent is increased and then the elastic yarn is wound or the cross-sectional shape of the yarn is made special. However, there are problems in that it takes cost to make the cross-sectional shape of the thread special, and the number of threads that can be obtained is limited.If a large amount of oil is added, the area around the machine stand becomes dirty and the thread is wound up. There is also a problem that the operability is deteriorated because the cheese also becomes dirty.

Further, in Japanese Patent Laid-Open No. 6-316373, in order to reduce the traverse during unwinding, the outermost layer has a total winding width of 70 to 95.
A winding method is described in which a wound portion is provided with a winding width of%. According to this method, it is possible to reduce yarn breakage and twilling at the time of unwinding, but it is not sufficient, so when unwinding the cheese wound by this method, tension unevenness occurs in the yarn. However, the textured yarns and woven and knitted fabrics using this yarn have the drawback of being inferior in quality. That is, since the elastic yarn unwinds while being stretched about twice during the post-processing for obtaining the processed yarn or the woven or knitted product, tension is applied to the cheese surface, and if the surface layer has the ear-height portion, the yarn of the end face is formed. Is pulled out to the central part, and tension unevenness occurs in the yarn. Furthermore, the height of the selvage is crushed by the tension of the yarn, the winding shape is deformed, and the yarn breakage and the twill drop easily occur.

[0004]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems and can be wound up without forming the selvages on the surface layer, and has a shape with less trouble such as yarn breakage and twill drop at the time of unwinding. It is a technical object to provide a method for winding an elastic yarn that can be wound up.

[0005]

The present inventors have arrived at the present invention as a result of intensive studies to solve the above-mentioned problems. That is, in the present invention, when the spun elastic yarn is wound into a cheese shape, the time T shown below from the start of winding is
Until _1, wound in a 80% to 95% of the winding width H ₁ of the whole volume width H, then winding method of the elastic yarn, characterized in that winding up fully wound time T in whole volume width H as to the subject matter of is there. 0.02T ≦ T ₁ ≦ 0.10T

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
First, the present invention is to wind a spun elastic yarn around a paper tube or the like into a cheese shape, and as the elastic yarn, polyurethane,
Polyetherester etc. are mentioned.

In the present invention, it is necessary to wind with a winding width H ₁ that is 80 to 95% of the total winding width H from the start of winding until a certain time T ₁ . T ₁ is 0.02T to 0.10T, where T is the full winding time until the cheese shape is rolled up. Then, after the elapse of the predetermined time T ₁ , the winding width H is taken up to the full winding time T, that is, (T−T ₁ ) time is taken up.

[0008] winding width H ₁ wound into the winding start until a predetermined time T ₁ is greater than 95% of the whole volume width H, the generated cheese saddle bag portion. On the other hand, when the winding width H ₁ is less than 80% of the total winding width H, the cheese becomes too high in the central portion, and in any case, cheese with such a shape causes yarn breakage and twill drop during unwinding. To do. Further, when T ₁ is less than 0.02T, it becomes cheese with a raised ear portion, and when T ₁ exceeds 0.10T, the cheese becomes too high in the central portion, and the yarn breaks at the time of unwinding as described above. Twill will occur.

In the present invention, the winding width is changed after the lapse of T _1. However, the method of changing the winding width is preferably a method of changing the traverse speed and changing the traverse angle in view of workability.

Next, the shape of the cheese wound by the method of the present invention will be described with reference to the drawings. FIG. 1 is a cross-sectional view showing an embodiment of the shape of cheese wound by the method of the present invention. The portion A is a portion wound with a winding width H ₁ which is 80 to 95% of the total winding width H from the start of winding to T _1.
The portion is a portion wound up with the entire winding width H after the lapse of T ₁ .
As described above, according to the method of the present invention, it is possible to obtain a cheese in which both ends and the central portion do not have portions that are too high. Therefore, at the time of unwinding, the inner layer is unwound smoothly, and the yarn breaks and twill drop. No tension unevenness occurs on the yarn.

FIG. 2 is a cross-sectional view showing an embodiment of the shape of cheese rolled up with a constant winding width, and FIG. 3 is a surface layer portion wound up with a winding width of 70 to 95% of the total winding width. It is sectional drawing which shows one embodiment of the shape of cheese. Since the cheese of FIG. 2 has been wound with a constant winding width, ear height portions are generated at both ends, and yarn breakage or twilling occurs at the time of unwinding, and uneven tension occurs in the yarn. Although the surface layer of the cheese of FIG. 3 can be unrolled smoothly, the height of the ear portion is generated under the surface layer portion having a narrow winding width.
Similar to the cheese of FIG. 2, yarn breakage and twill drop occur, and tension unevenness occurs in the yarn.

[0012]

EXAMPLES Next, the present invention will be specifically described by way of examples. The characteristic values in the examples are measured as follows. (1) Intrinsic viscosity [η] Using an equal weight mixed solvent of phenol and ethane tetrachloride,
Measured in ° C. (2) Number of times of yarn breakage Using the unwinding device shown in FIG. 5, a yarn is drawn from the cheese 10 obtained by the winding method of the present invention, the speed of the supply roller 7 is set to 30 m / min, and the yarn is drawn with the supply roller 7. While being stretched twice with the roller 8, it was unwound by the winder 9. 45
The time was released and the number of yarn breaks was expressed every 15 hours. (3) Number of crossovers Unraveling was performed under the same conditions as the above-mentioned measurement of the number of yarn breakages, and 30
The unwinding device was observed every minute, and the number of times of occurrence of damage was counted.
At this time, the yarn breakage caused by the twill was included in the number of yarn breakages. When the yarn fell or the yarn was broken, the apparatus was once stopped, returned to a normal state, and then restarted.

Examples 1 to 5 and Comparative Examples 1 to 2 Dimethyl terephthalate and 1,4-butanediol are transesterified, and polytetramethylene glycol is then added to carry out a polycondensation reaction to obtain an intrinsic viscosity of 2.25. A polymer was obtained. This polymer was spun and wound using the melt spinning machine shown in FIG. First, from the spinneret 1 (12 holes, round cross section), the amount of discharge is adjusted so that the yarn obtained is 50 denier, spinning is performed, the yarn is cooled by the cooling cylinder 2, and the oil agent applying device 3 is used. After applying the silicone-based oil agent, the first godet roller (GR1) 4 and the second godet roller (GR
2) Winding was carried out via 5 with a winding machine 6 so that the amount of winding was 450 g. At this time, full winding time T, winding width H from the start of winding
Taking up time T ₁ and whole set width H _1, 80-95 of whole volume width H
The winding width H _{1 of} % was variously changed as shown in Table 1 and winding was performed. Table 1 also shows the GR1 and GR2 speeds, the winding speed, and the winding angle conditions. The obtained cheese is unwound, and the results of evaluating the number of yarn breaks and the number of twills are shown in Table 2.

Comparative Example 3 When winding by the winding machine 6, the winding time T ₁ is 210 minutes out of the full winding time T 220 minutes, the winding width H ₁ is the same as the total winding width H (46 mm), and T ₁ 10 minutes after the passage, the whole roll width H on the surface layer of cheese
Example 1 was repeated except that a wound layer having a smaller winding width (40 mm) was formed. GR1, G
Table 1 also shows the R2 speed, the winding speed, and the traverse angle condition. The obtained cheese is unwound, and the results of evaluating the number of yarn breaks and the number of twills are shown in Table 2.

Comparative Example 4 The procedure of Example 1 was repeated, except that the winding was performed with a constant winding width from the start to the end of winding. Table 1 also shows the GR1 and GR2 speeds, the winding speed, and the winding angle conditions. The obtained cheese was unwound, and the results of evaluating the number of yarn breaks and the number of twills were shown in Table 2.
Shown in

[0016]

[Table 1]

[0017]

[Table 2]

As is apparent from Table 2, in Examples 1 to 5, the cheese obtained was wound up without forming the edge-height portion on the surface layer, and the obtained cheese had less yarn breakage at the time of unwinding and the occurrence of twill drop. There was no. On the other hand, in Comparative Example 1, since the time from the start of winding to T ₁ was too short, the cheese had a raised ear portion, and when the obtained cheese was unwound, yarn breakage frequently occurred in the inner layer portion.
In Comparative Example 2, since the time from the start of winding to T ₁ was too long, the cheese was too high in the central portion, and when the obtained cheese was unwound, thread breakage and twilling frequently occurred in the inner layer portion. In Comparative Example 3, as shown in FIG. 3, the cheese was wound so that the winding width of the surface layer portion was small. Therefore, when the cheese was unwound, yarn breakage frequently occurred in the inner layer portion. In Comparative Example 4, since the winding was carried out with a constant winding width from the start of winding to the full winding, the obtained cheese had a shape with a raised ear portion as shown in FIG. 2, and the number of yarn breakages at the time of unwinding, The number of twills was high.

[0019]

According to the present invention, the elastic yarn can be wound up without forming the ear-height portion on the surface layer, and can be wound into a shape with less trouble such as yarn breakage and twilling upon unwinding.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing one embodiment of the shape of cheese rolled up by the method of the present invention.

FIG. 2 is a cross-sectional view showing an embodiment of the shape of cheese rolled up with a constant winding width.

FIG. 3 is a cross-sectional view showing one embodiment of the shape of cheese obtained by winding the surface layer portion with a winding width of 70 to 95% of the total winding width.

FIG. 4 is a schematic process drawing showing an embodiment of a melt spinning process to which the winding method of the present invention is applied.

FIG. 5 is a schematic process drawing showing an embodiment of the unwinding process of cheese wound by the winding method of the present invention.

[Explanation of symbols]

 1 Spinneret 2 Cooling Cylinder 3 Lubricant Applying Device 4 First Godet Roller 5 Second Godet Roller 6 Winder

Claims (1)

[Claims] Upon 1. A wound spun the elastic yarn cheese shape, from the winding start to the time T ₁ shown below, the winding in the winding width H ₁ of 80% to 95% of the whole volume width H, then Full roll width H
The method for winding an elastic yarn is characterized in that the winding is carried out up to the full winding time T. 0.02T ≦ T ₁ ≦ 0.10T