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Başlık: The effects of tandem and conventional vacuum steaming methods on the properties of yarns
Yazarlar: Uludağ Üniversitesi/Mühendislik Fakültesi/Tekstil Mühendisliği Bölümü.
0000-0001-9177-0059
0000-0003-2494-6485
Şardağ, Sibel
Özdemir, Özcan
AAY-8629-2021
B-1488-2019
23467956700
8577587200
Anahtar kelimeler: Materials science
Vacuum steaming
Tandem
Conventional
Heat setting
Tenacity
Yarn
Cotton
Viscose
Twist liveliness
Spirality of knitting cloth
Package hardness
Hardness
Vacuum
Spirality
Vacuum technology
Yayın Tarihi: Oca-2012
Yayıncı: Sage Publications
Atıf: Şardağ, S. ve Özdemir, Ö. (2012). "The effects of tandem and conventional vacuum steaming methods on the properties of yarns". Textile Research Journal, 82(2), 183-194.
Özet: This study was performed in order to investigate the effects of tandem and conventional vacuum steaming on the physical properties of 100% cotton and 100% viscose yarns. The yarns with different twisting coefficients and numbers were twisted and exposed to tandem and conventional vacuum steaming at different temperatures. Tenacity, unevenness, hairiness, twist liveliness, package hardness values, and spirality of knitted fabrics produced from these yarns were measured before and after vacuum steaming. The results obtained were assessed by means of COSTAT statistical analysis program. Variation analysis and SNK test were carried out at 5% (0.05) level of significance. The findings of this study indicate that the effects of vacuum steaming methods on the tenacity, unevenness, hairiness, twist liveliness and package hardness values of yarns are statistically significant. Although the effects of tandem vacuum steaming vary depending on the temperature applied and the raw material used, decreases are observed in unevenness, hairiness, twist liveliness and package hardness values of yarns.
URI: https://doi.org/10.1177/0040517511424527
https://journals.sagepub.com/doi/10.1177/0040517511424527
http://hdl.handle.net/11452/26562
ISSN: 0040-5175
Koleksiyonlarda Görünür:Scopus
Web of Science

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