The weaving process includes the following contents: organization specification design, Shantou finished and semi-finished product specifications, raw material selection and weaving preparation, warp and weft density, structure and wear-through technology, pattern design (write flower processing), machine process parameter setting ( Weft-density wheel, warp and weft tension, position line, beating and reed position, etc.) and post-process. Among them, the writing system is only part of it, and it is to determine the optimal process and then write the flower.
1. Density: It is mainly determined by the type of steel shovel and the method of piercing, and these two points are basically fixed in the woven fabric. Secondly, it is also affected by the shrinkage rate of the tassel. This is related to the structure, raw materials, tension, etc. These factors also often affect the width of the steamed bread. Moreover, there is a certain difference between the middle and the sides of the same machine. When the remaining strips are the same, the woven fabric has a large woven fabric, a fine yarn or a small weft density in a certain range. Attached: common machine plane translucent: 56-58; surface: 132-135. Semi- satin: 84-86; satin: 112-116; fish satin 132-135 Note: The trimming machine is a heavy weft structure, which is a weft effect, mainly influenced by weft and weft. Relatively speaking, the influence of warp and warp change is small. Therefore, in order to improve the efficiency, the plane, semi-satin, and satin are artificially divided according to different transmissions. In theory, the density can be freely changed within a certain range. In fact, the crochet machine has many process recipes and samples that are not in these ranges, such as silk satin (silk satin). However, the range of the warp change of the webbing machine is much larger, and there is no classification of the plane and the satin at all.
2. Weft density: It is an important factor affecting the length of the steamed bread and the effect of the kneading surface. It is mainly determined by the weft-tight gear of the loom and the data on the data, and the second is affected by the shrinkage rate of the steamed bread. This is related to the structure, raw materials, tension, and the degree of friction of the roll. Therefore, even if the same material and the same weft gear are used in the same loom, the actual weft density of the weaved steamed bread is not necessarily the same. Therefore, in actual production, only the specified weft density is required, and the weft gear is only for reference, and the workshop is adjusted according to specific conditions. The new loom now replaces the human hand with the electric gear to replace the weft gear.
3. Warp and weft: The choice of warp and weft should be matched with the warp and weft density and the structure to achieve better results. A. Weaving has high requirements on warp yarns and is sensitive to the change of tension of single warp yarns. Generally, single yarns with certain twist, good shape and high strength are required. It is required to make the tension of each warp yarn consistent in the tissue design. If the combined yarn is used, the weaving efficiency is better, but the cost is also increased accordingly, so it is rarely used. According to the different directions, there are left and right-捻 (S, Z捻) points, which have different effects (mainly meridian) with different tissue lines. At present, Z-ray warp yarns are used in addition to South America. The weaving industry uses 90 to 100 DZ single yarns. B. Weft yarns generally require weak or no flaws to produce a rich effect of the wool fabric on the surface of the fabric. At present, the weft yarns are from 50D to 300D or higher, but the most are 100D, depending on the structure of the tissue and the density of the warp and weft. Note that the weft molding, heat shrinkage rate, and twist of each model are different. When used together, the effect of the steamed bread (flatness, surface gloss and richness, hand feeling, gloss, etc.) will be affected by these parameters. C. Weft double yarn: The weft yarn uses two weft yarns without twisting. The method is to specially process the two weft yarns on one yarn. Its thickness is thicker than the strands of the same denier. If the two yarns are simply put on the machine, the yarn breakage device of the weaving machine cannot detect that one of the double yarns has broken, which will cause loss.
4, satin to change flat, satin to change the semi-satin introduction: From a technical point of view, the main difference between satin, semi-satin, and plane is the difference in density. Satin flattening, satin and semi-satin are the result of changing the density through the changes of the weaving and smashing process. In order to reduce costs, it is necessary to ensure that the time for changing the machine is the most economical and the data can be used universally.
5. Reasonable selection of warp, weft density, organization and warp and weft yarns: The general principle is to make the Shantou tightness moderate, especially pay attention to the average distribution of the tightness of the whole steamed bread. Generally, the vibration is large during the weaving, the yarn breakage, the shifting of the cutter, the slanting, and the like are all directly related to the excessive tightness or uneven distribution of the hoe. The basic principles are as follows: A. When the density of warp and weft is large, the tissue with large tissue circulation should be selected. When the plane weft density exceeds 32 and the color shuttle is more than one, twill should be used. B. If the warp and weft density is large and the tissue circulation is small, the spun yarn can be selected; Use 5 or 8 cycles of satin,
6. Head size: After the hoe is processed through the post-process, its length and width may be found to change. Therefore, the organic head size (downper size) is required as a reference during weaving, and the specific data is provided by the manufacturing department.
7. Dimensional chain, size and tolerance: This is the three important concepts in machining, and it is also suitable for woven production. The size of the woven hoe is always fluctuating up and down within a range for a number of reasons. The size of the hoe required by the customer also has (and must have) an allowable error range. This error is the tolerance and the required size is the standard size. In theory, the closer the average size to the standard is, the higher the authenticity rate is. Therefore, the above issues must be considered when the business provides information, the size of the hoe is determined, and the land is determined. From another point of view, the length specification of a steamed bread is as large as possible: the total length, the length of the flower and the length of the flat land at both ends. At this time, there is an error accumulation problem: if the error for these three lengths is plus or minus 0.5MM. However, in actual operation, if the length of the flower head of the steamed bread and the length of the flat land at both ends are plus or minus 0.5 MM according to the tolerance standard, the error of the total length of the steamed bread is actually plus or minus 1 MM, which exceeds the requirement, which is unreasonable. Therefore, there is a dimension chain that stipulates that a set of dimensional tolerances cannot be fully specified (generally an unimportant size does not specify tolerances). Tightness distribution average. Generally, the vibration is large during the weaving, the yarn breakage, the shifting of the cutter, the slanting, and the like are all directly related to the excessive tightness or uneven distribution of the hoe.