DETAILED STUDY ON IMPACT OF AGEING USING VACUUMIZED STEAMED ON YARN QUALITY

Textile Technology

Textile market is becoming sensitive buyer’s market. Weaver is demanding dimensioned quality with consistency from spinners. The retention of the quality of the yarn after manufacturing process especially strength is a difficult task in the subcontinent climatic conditions .The strength loss during the storage period have to be studied to bring out the importance of maintaining the ambient conditions in the packing department and also to minimize the storage period. Moisture plays a significant role in retaining the strength and several properties of the yarn . The moisture in the textile material particularly yarn will enhance its wearability which improves productivity as well as quality. The loss of moisture due to improper up keeping of ambient conditions in the packing and storage departments will detoriate the yarn quality especially strength and hairiness . The yarn conditioning is a vital process which will enhance the weavabilty and knitability by improving the several properties of yarn. The conditioning variables in the yarn conditioning process such as time and temperature will influence the quality and energy consumption .The exact setting of the time and temperature will help to achieve the optimum quality as well as economical energy usage. The ageing of yarn, conditioning variables ( Time, Temperature ) and their interaction will have significant influence on the yarn quality. A brief study is needed to analyze the trend of quality change . There is a lack of research in the yarn conditioning process with refer to conditioning variables and their interaction on yarn quality. And also the behavior of conditioned yarn conditioned with different time and temperature for a period of time also not studied till now. This work gives a detailed research study about the behavior of conditioned yarn with different time and temperature for different storage periods. The quality parameters such as strength, unevenness, imperfections, color are studied.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.