Entity

Time filter

Source Type


Gong Y.,Huzhou Zhenbei Cashmere Products Co. | Wang S.-W.,Huzhou Zhenbei Cashmere Products Co. | Qiu X.-Y.,Huzhou Zhenbei Cashmere Products Co. | Min F.-R.,Huzhou Zhenbei Cashmere Products Co.
Wool Textile Journal | Year: 2012

Due to the wet heat treatment during the dyeing and finishing process for milk protein fiber, influence of wet heat treatment on the structure and properties of milk protein fiber was focused on in this study. The results showed that the notable changes appear in shrinkage rate, bursting strength, whiteness and surface morphology, while the changes were almost ignored in structure and crystalline morphology of milk protein fiber. With the increase of wet heat treatment, the shrinkage rate and bursting strength of milk protein fiber both increased, while the whiteness decreased. When the temperature of wet heat treatment was above 100 °C, the shrinkage rate increased obviously, together with hard handle, especially when the temperature reached 130 °C, the surface of the fiber was much rough. Therefore, the favorable wet heat treatment should be controlled at 90 °C and the maximum treatment temperature was 100 °C. Source

Discover hidden collaborations