JPH0688735B2 - Method for producing elastic yarn wound cheese or corn - Google Patents
Method for producing elastic yarn wound cheese or cornInfo
- Publication number
- JPH0688735B2 JPH0688735B2 JP63072595A JP7259588A JPH0688735B2 JP H0688735 B2 JPH0688735 B2 JP H0688735B2 JP 63072595 A JP63072595 A JP 63072595A JP 7259588 A JP7259588 A JP 7259588A JP H0688735 B2 JPH0688735 B2 JP H0688735B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- corn
- yarn
- winding
- ears
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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Description
【発明の詳細な説明】 本発明は弾性糸をボビンに巻上げたチーズまたはコーン
の形状およびそのような形状を有するチーズまたはボビ
ンの製造方法に関するものであり、その目的はチーズま
たはコーンの解舒時に端部からの糸の脱落を防ぎ、ひい
ては糸切れ等のトラブルを解決したチーズまたはコーン
を提供するにある。The present invention relates to a cheese or corn shape in which elastic yarn is wound on a bobbin and a method for producing a cheese or bobbin having such a shape, the purpose of which is to unwind the cheese or corn. The purpose of the present invention is to provide a cheese or corn which prevents the thread from falling off from the end and solves problems such as thread breakage.
従来、かかる解舒性の問題を解決するための方法もいく
つか提案されている。すなわち、 糸条をチーズに巻取る際５〜20％伸張して巻くこと
により解舒時のたるみをなくする方法 湿熱または乾熱処理によって糸条同士を軽く融着さ
せ解舒時のたるみをなくする方法 油剤中にポリマー溶解成分を一部添加することによ
り糸条同士を軽く溶着させ解舒時のたるみをなくする方
法 等である。しかしながら、これらの方法については夫々
次のような問題点を有している。Heretofore, some methods have been proposed for solving such unwinding problem. That is, a method of eliminating slack during unwinding by winding the yarn by stretching it by 5 to 20% when winding it into cheese Lightly fusing the yarns together by moist heat or dry heat treatment to eliminate slack during unwinding Method A method is to add a part of the polymer-dissolving component to the oil agent so that the threads are lightly welded to each other to eliminate the slack when unwinding. However, each of these methods has the following problems.
の方法については伸張して巻取るために伸度が低下
し、高伸度を要求されるスパンデックスにとっては致命
的欠点を生じる。With respect to the method (1), the elongation is lowered because it is stretched and wound, which causes a fatal defect for the spandex requiring high elongation.
の方法については熱処理工程が付加されることからコ
スト的に不利益となること、チーズ表面が適度な解舒性
を得ようとすればチーズの内層部は融着し過ぎ解舒性不
良となること等の欠点を有する。As for the method of (1), a heat treatment step is added, which is disadvantageous in terms of cost. If the cheese surface is to have an appropriate unwinding property, the inner layer portion of the cheese will be excessively fused and the unwinding property will be poor. It has some drawbacks.
の方法については膨潤したポリマー、添加剤等が後工
程たとえば整経、編立、カバリング等の工程でガイド類
にスカムとなって沈着し、操業上および品質上著しく支
障をきたす欠点を有する。In the method (1), swollen polymers, additives, etc. have a drawback that they are deposited as scum on guides in the subsequent steps such as warping, knitting, covering, etc., and this significantly impairs operation and quality.
本発明者等はかかる方法における欠点を解決し、すぐれ
た解舒性を有するチーズまたはコーンを提供するべく鋭
意研究の結果、本発明のチーズまたはコーンに到達し
た。すなわち、本発明は弾性糸を円形状ボビンに巻上げ
たチーズまたはコーンが下記（１）〜（３）の要件を満
足する形状を有することを特徴とする弾性糸巻上げチー
ズまたはコーン。The present inventors have arrived at the cheese or corn of the present invention as a result of intensive research to solve the drawbacks in such a method and provide a cheese or corn having excellent unwinding properties. That is, the present invention is characterized in that a cheese or corn obtained by winding an elastic yarn on a circular bobbin has a shape satisfying the following requirements (1) to (3).
（１） 巻上げチーズまたはコーンの中央部の最小径R2
と両耳部の最大径R1との比R2/R1＝0.8〜0.99であるこ
と。(1) Minimum diameter R 2 at the center of rolled cheese or corn
The ratio R 2 / R 1 = 0.8 to 0.99 of the maximum diameter R 1 of both ears.
（２） 外周表面における両耳部の糸は５゜以内の綾角
を有し、中央部の糸は両耳部より大きな綾角を有してい
ること。(2) The yarns at both ears on the outer peripheral surface have a twist angle of 5 ° or less, and the yarn at the center has a heave angle larger than that at both ears.
（３） 中央部の大きな綾角を有する部分の長さL2とチ
ーズまたはコーンの巻上げ巾L1との比L2/L1＝0.2〜0.9
であること。(3) Ratio L 2 / L 1 = 0.2 to 0.9 of the length L 2 of the portion having a large traverse angle in the central portion and the winding width L 1 of cheese or corn
To be.
および弾性糸、円形ボビンに巻上げてチーズまたはコー
ンを製造する際、巻き終り直前または後に該チーズまた
はコーンを回転せながらフリーローラーの軸に対して10
〜80゜の角度を有する円錐状ローラーをチーズまたはコ
ーンの両耳部に押し当て、外周表面における両耳部の糸
の綾角を減少させるとに、両端部に円味を与えることを
特徴とする弾性糸巻上げチーズまたはコーンの製造方法
に関する。And elastic yarn, when rolled up on a circular bobbin to produce cheese or corn, immediately before or after the end of winding, while rotating the cheese or corn, 10 against the axis of the free roller
A conical roller having an angle of ~ 80 ° is pressed against both ears of the cheese or corn to reduce the yarn winding angle of both ears on the outer peripheral surface, and to give a roundness to both ends. The present invention relates to a method for producing elastic thread-wound cheese or corn.
本発明によるときは、解舒時に端部からの糸の脱落がな
く、したがって後工程での操業性を著しく改善すること
ができること、糸切れ等のトラブルが解消できることか
ら品質的にもすぐれた製品を提供できること等多くの特
長を有する。According to the present invention, the yarn does not fall off from the end during unwinding, so that the operability in the subsequent process can be remarkably improved, and troubles such as yarn breakage can be eliminated, so that the product is excellent in quality. It has many features such as being able to provide.
本発明によりすぐれた解舒性が得られる理由については
定かでないが、糸の脱落はチーズの極表層（２〜3mm程
度）の部分で、しかもたるみを生じた糸がチーズ端面よ
り脱落することによって起きるため、チーズ表面の両端
部の糸を中央部に寄せ固めた形状とすることによりこの
ような問題が解決されるものと考えられる。いずれにし
ても、表面形状の僅かな変化で顕著な効果が得られるこ
とは全く驚いたことである。Although the reason why the excellent unwinding property is obtained by the present invention is not clear, the yarn is dropped off at the outermost layer of the cheese (about 2 to 3 mm), and the slackened yarn is dropped off from the end face of the cheese. Since this occurs, it is considered that such a problem can be solved by forming the threads on both ends of the cheese surface into the central portion and hardening them. In any case, it is quite surprising that a slight change in the surface shape can produce a remarkable effect.
本発明における弾性糸としてはポリウレタン系弾性糸、
ポリエステル系弾性糸、ポリアミド系弾性糸、ポリカー
ボネート系弾性糸、これらの複合または混合系弾性糸の
他、上記弾性ポリマーを主体とした他ポリマーとの複合
または混合系弾性糸等が例示されるが、特にポリウレタ
ン系弾性糸が好ましい。ポリウレタン系弾性糸としては
ポリエーテル、ポリエステル、ポリアミド、ポリカーボ
ネート、ポリカプロラクトン、ポリエーテルポリエステ
ル等およびこれらの混合成分をソフトセグメントとする
ポリウレタンから得られる弾性糸が例示される。As the elastic yarn in the present invention, a polyurethane-based elastic yarn,
Examples include polyester-based elastic yarns, polyamide-based elastic yarns, polycarbonate-based elastic yarns, composite or mixed elastic yarns of these, as well as composite or mixed elastic yarns containing the above elastic polymer as a main component and other polymers. Polyurethane elastic yarn is particularly preferable. Examples of polyurethane-based elastic yarns include elastic yarns obtained from polyether, polyester, polyamide, polycarbonate, polycaprolactone, polyether polyester and the like, and polyurethane having a mixed segment thereof as a soft segment.
本発明のチーズまたはボビンを更に詳細に説明すると、
第１図は従来法によって得られた表面処理が施されてい
ないチーズの形状を示しており、（ａ）はハーフサイ
ズ、（ｂ）はフルサイズのチーズの形状である。第１図
から明らかなように従来法のチーズは外周表面における
両耳部がシャープエッジを有している。To explain the cheese or bobbin of the present invention in more detail,
FIG. 1 shows the shape of cheese which is not subjected to the surface treatment obtained by the conventional method, in which (a) is a half-size cheese shape and (b) is a full-size cheese shape. As is clear from FIG. 1, the conventional cheese has sharp edges at both ears on the outer peripheral surface.
第２図は本発明によるチーズの形状の１例を示した説明
図であり、１はボビン、２は弾性糸である。第２図にお
ける（ａ）はハーフサイズチーズ、（ｂ）はフルサイズ
テーズの形状を示している。第２図において、中央部の
最小径R2と両耳部の最大径R1との比はR2/R1＝0.8〜0.99
であり、好ましくは0.9〜0.99である。両耳部の外周表
層部は綾角（ボビン軸に対し垂直方向と巻糸とのなす角
度）が５゜以内、好ましくは２゜以内であり、中央部分
は両耳部より大きい綾角を有しており、通常７〜25゜で
ある。FIG. 2 is an explanatory view showing an example of the shape of cheese according to the present invention, in which 1 is a bobbin and 2 is an elastic thread. In FIG. 2, (a) shows a half-size cheese, and (b) shows a full-size cheese. In FIG. 2, the ratio of the minimum diameter R 2 of the central portion to the maximum diameter R 1 of both ears is R 2 / R 1 = 0.8-0.99
And preferably 0.9 to 0.99. The outer peripheral surface layer portion of both ears has a winding angle (an angle formed by the winding and the direction perpendicular to the bobbin axis) within 5 °, preferably within 2 °, and the central portion has a winding angle larger than those of both ears. It is usually 7 to 25 °.
また、チーズの綾角の大きい中央部分L2とチーズの巾L1
との比L2/L1＝0.2〜0.9、好ましくは0.2〜0.8とする。
通常の弾性糸チーズにおいては耳部分３の巾は5mm、厚
み（R1−R2/2）は約0.5mm程度が好ましく帯状の層をな
しており、両端部はシャープエッジがくずれて円味を帯
びている。またデニールル、弾性糸材質によっても異な
るが、中央部分の表層部の硬ささはアスカータイプＣ型
硬度計で測定して通常約40以下であり、特に30以下のよ
うな軟巻きでさえ端部からの糸の脱落が防止できること
は驚いたことである。In addition, the central portion L 2 of the cheese with a large twill angle and the width L 1 of the cheese
The ratio L 2 / L 1 = 0.2 to 0.9, preferably 0.2 to 0.8.
The width of the ear portion 3 in a normal elastic yarn cheeses 5 mm, the thickness (R 1 -R 2/2) is in layers of the strip approximately 0.5mm is preferred, both end portions are collapsed sharp edge roundness Bears. The hardness of the surface layer in the central part is usually about 40 or less, as measured by an Asker type C hardness tester, depending on the material of the denier and elastic thread, but especially from the end even with soft winding such as 30 or less. It was surprising that the falling of the yarn could be prevented.
上記形状の範囲を外れてL2/L1が小さく、R2/R1比も小さ
くなり過ぎると綾が大きく移動し過ぎて糸が表面にかぶ
り、却って糸切れ多発の原因を生じ、逆にL2/L1比が大
きくR2/R1比も大きくなり過ぎると綾ずれによる糸切れ
を発生し、、本発明の目的を達成することが困難とな
る。If L 2 / L 1 is too small and the R 2 / R 1 ratio is too small outside the range of the above shape, the twill will move too much and the yarn will fog on the surface, which will cause frequent yarn breakage. If the L 2 / L 1 ratio is too large and the R 2 / R 1 ratio is too large, yarn breakage due to traversing occurs, making it difficult to achieve the object of the present invention.
本発明のチーズまたはコーンを製造する方法としては、
たとえば弾性糸の製造に際し、紡出された糸を円形状ボ
ビンにチーズまたはコーン状に巻取る際、巻き終り直前
または後にフリーローラーの軸に対して10〜80゜の角度
を有する円錐状ローラーをチーズまたはコーンの両耳部
に押し当て、外周表面における両耳部の糸の綾角を減少
させると共に両端部に円味を与えることによって製造さ
れる。かかる方法およびそれに用いる装置の１例を更に
図面によって説明する。第３図はチーズまたはコーンの
巻き終り直前にフリーローラー４の軸に対し10〜80゜の
角度を有する円錐状ローラー５を回転しているチーズま
たはコーンの両耳部に短時間、通常好ましくは２〜３秒
間押し当てて本発明の形状を有するチーズまたはコーン
を製造する好ましい装置の１例を示した正面説明図であ
り、第４図は側面説明図である。第５図は第３図におけ
る円錐状ローラー５の拡大図であり、第５図における軸
とのなす角度θは糸に付与される仕上油剤の平滑性、接
触時間、接触状態等によっても異なるが、通常10〜80゜
に設定するのが好ましく、更には15〜70゜が特に好まし
い。As a method for producing the cheese or corn of the present invention,
For example, in the production of elastic yarn, when the spun yarn is wound into a circular bobbin in a cheese or cone shape, a conical roller having an angle of 10 to 80 ° with respect to the axis of the free roller is provided immediately before or after the end of winding. It is manufactured by pressing against both ears of cheese or corn to reduce the winding angle of the threads of both ears on the outer peripheral surface and imparting a roundness to both ends. One example of such a method and an apparatus used therefor will be further described with reference to the drawings. FIG. 3 shows that immediately before the end of winding of cheese or corn, a conical roller 5 having an angle of 10 to 80 ° with respect to the axis of the free roller 4 is rotating for a short time, usually preferably on both ears of the cheese or corn. FIG. 4 is a front explanatory view showing one example of a preferable apparatus for producing cheese or corn having the shape of the present invention by pressing for 2 to 3 seconds, and FIG. 4 is a side explanatory view. FIG. 5 is an enlarged view of the conical roller 5 in FIG. 3, and the angle θ formed by the axis in FIG. 5 varies depending on the smoothness of the finishing oil agent applied to the yarn, the contact time, the contact state, etc. Usually, it is preferably set to 10 to 80 °, and more preferably 15 to 70 °.
なお、円錐状フリーローラーの材質は鏡面クロムメッキ
したものが最適であるが、梨地、テフロンコーティング
したもの、セラミック、アルミナ、プラスチック、硬質
合合成ゴム製等も採用することができる。The material of the conical free roller is most preferably chrome-plated with a mirror surface, but matte, Teflon-coated, ceramic, alumina, plastic, hard synthetic rubber, etc. can also be used.
本発明によるチーズまたはコーンは選別、包装、解梱、
取出し、カバリングマシンへの仕掛け等のハンドリング
の際、生成し易いチーズまたはコーン表面端部の綾落ち
が解消し、操業性、品質面共に著しく改善することがで
きる。The cheese or corn according to the invention can be sorted, packed, unpacked,
At the time of handling such as taking out and mounting on a covering machine, the cheese or the corn surface edge that easily forms is easily removed, and the operability and quality can be remarkably improved.
以下、実施例により本発明を説明する。Hereinafter, the present invention will be described with reference to examples.
実施例1. 4,4−ジフェニルメタンジイソシアナートと分子量1800
のポリテトラメチレングリコールとをモル比2:1にて反
応させてプレポリマーを得た。これをジメチルホルムア
ミドに溶解し、０℃に冷却した後、ジメチルホルムアミ
ドに溶解した1,2−ジアミノプロパンと反応させた。得
られた30％のポリウレタン重合体溶液（20℃における粘
度1200ポイズ）を孔径0.15mm、孔数５の紡糸口金を通し
て250℃に加熱された気流中に紡出し、形成された40dの
糸条を溶媒含有率が約１％になったところで機械的仮撚
により収束した後、油剤を付与し200m/分で巻取って重
量400gのチーズを得た。巻終る直前に回転するチーズ表
面両端に特殊なテーパーローラ（第５図、軸とのなす角
度θ＝40゜）を数秒間接触させて両端の糸条を中央部方
向へずらした。得られたチーズの形状は第２図の如く両
端の綾角はほぼ０となり巾が約5mm、厚み約0.5mm程度の
帯状耳部を有するチーズを得た。なお、L2/L1は0.7、R2
/R1は0.97、中央部の表面硬度は22であった。Example 1. 4,4-Diphenylmethane diisocyanate and molecular weight 1800
The polytetramethylene glycol of was reacted at a molar ratio of 2: 1 to obtain a prepolymer. This was dissolved in dimethylformamide, cooled to 0 ° C., and then reacted with 1,2-diaminopropane dissolved in dimethylformamide. The resulting 30% polyurethane polymer solution (viscosity 1200 poise at 20 ° C.) was spun into a stream of air heated at 250 ° C. through a spinneret having a pore size of 0.15 mm and a number of holes of 5 to form a 40d yarn. When the solvent content became about 1%, the mixture was converged by mechanical false twisting, and then an oil agent was added and wound at 200 m / min to obtain cheese having a weight of 400 g. A special taper roller (Fig. 5, angle θ = 40 ° with the shaft) was brought into contact with both ends of the rotating cheese surface just before the end of the winding for several seconds to shift the yarns at both ends toward the center. As shown in FIG. 2, the shape of the obtained cheese was such that the traverse angles at both ends were almost 0, and a cheese having band-shaped ears with a width of about 5 mm and a thickness of about 0.5 mm was obtained. Incidentally, L 2 / L 1 is 0.7, R 2
/ R 1 was 0.97, and the center surface hardness was 22.
このようにして巻取ったチーズ100ケをカールマイナー
式整経機に仕掛けプレドラフト1.0、糸速100m/分で、24
時間連続運転して糸切れを観察したところ第１表に示し
た結果を得た。その結果本発明方法によるチーズ表面処
理によって得られた特定形状を有するチーズは、チーズ
端部からの糸条脱落による糸切れが全く認められなかっ
た。100 pieces of cheese wound in this way are set on a curl minor type warper, pre-draft 1.0, yarn speed 100 m / min, 24
When the yarn breakage was observed by continuously operating for hours, the results shown in Table 1 were obtained. As a result, in the cheese having the specific shape obtained by the cheese surface treatment according to the method of the present invention, no yarn breakage due to a yarn drop from the cheese end was observed.
実施例2. 実施例1.と同様にして紡糸、巻取り際、巻終る直前に形
状の異なる円錐状ローラーを押し当てて各種形状のチー
ズを得、実施例1.と同様にして糸切れを評価した。その
結果を第２表に示した。 Example 2.Spinning in the same manner as in Example 1, during winding, to obtain cheese of various shapes by pressing a conical roller of different shape immediately before the end of winding, thread break in the same manner as in Example 1. evaluated. The results are shown in Table 2.
第１図は従来法によって得られたチーズの形状を示した
図面であり、（ａ）はハーフサイズチーズ、（ｂ）はフ
ルサイズチーズの形状を示す。また第２図は本発明のチ
ーズの形状を示した説明図であり、（ａ）はハーフサイ
ズチーズ、（ｂ）はフルサイズチーズであり、１はボビ
ン、２は弾性糸、３は耳部である。 第３図は回転するチーズに円錐状ローラー４を押し当て
て本発明のチーズを製造する装置の正面説明図であり、
第４図はその側面説明図である。また第５図は第３図に
おける円錐状ローラー４の拡大図である。 1:ボビン、2:弾性糸 3:耳部、4:フリーローラー 5:円錐状ローラー、6:フリクションローラーFIG. 1 is a drawing showing the shape of cheese obtained by a conventional method, in which (a) shows half-size cheese and (b) shows full-size cheese. Further, FIG. 2 is an explanatory view showing the shape of the cheese of the present invention, (a) is a half size cheese, (b) is a full size cheese, 1 is a bobbin, 2 is an elastic thread, 3 is an ear part. Is. FIG. 3 is a front explanatory view of an apparatus for manufacturing the cheese of the present invention by pressing the conical roller 4 against the rotating cheese,
FIG. 4 is a side view thereof. Further, FIG. 5 is an enlarged view of the conical roller 4 in FIG. 1: Bobbin, 2: Elastic thread 3: Ear, 4: Free roller 5: Conical roller, 6: Friction roller
Claims (1)
はコーンを製造する際、巻き終り直前または後に、該チ
ーズまたはコーンを回転させながらフリーローラの軸に
対して10〜80゜の角度を有する円錐状ローラーをチーズ
またはコーンの両耳部に押し当て、外周表面における両
耳部を糸の綾角を減少させると共に両端部に丸味を与え
ることを特徴とする弾性糸巻上げチーズまたはコーンの
製造方法。1. When a cheese or corn is produced by winding an elastic yarn on a circular bobbin, the cheese or corn is rotated at an angle of 10 to 80 ° with respect to the axis of the free roller immediately before or after the end of winding while the cheese or corn is being rotated. A method for producing an elastic yarn-wound cheese or corn characterized by pressing a conical roller against both ears of cheese or corn, and reducing the winding angle of the yarn at both ears on the outer peripheral surface and giving roundness to both ends. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63072595A JPH0688735B2 (en) | 1988-03-25 | 1988-03-25 | Method for producing elastic yarn wound cheese or corn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63072595A JPH0688735B2 (en) | 1988-03-25 | 1988-03-25 | Method for producing elastic yarn wound cheese or corn |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18635682A Division JPS5974861A (en) | 1982-10-22 | 1982-10-22 | Cheese or cone wound-up by elastic yarn and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63267673A JPS63267673A (en) | 1988-11-04 |
| JPH0688735B2 true JPH0688735B2 (en) | 1994-11-09 |
Family
ID=13493912
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63072595A Expired - Lifetime JPH0688735B2 (en) | 1988-03-25 | 1988-03-25 | Method for producing elastic yarn wound cheese or corn |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0688735B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4711103B2 (en) * | 2003-03-28 | 2011-06-29 | 村田機械株式会社 | Yarn winding method and apparatus |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2618015A (en) * | 1951-01-12 | 1952-11-18 | Gaston County Dyeing Mach | Apparatus for upsetting the ends of packages of yarn |
-
1988
- 1988-03-25 JP JP63072595A patent/JPH0688735B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2618015A (en) * | 1951-01-12 | 1952-11-18 | Gaston County Dyeing Mach | Apparatus for upsetting the ends of packages of yarn |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63267673A (en) | 1988-11-04 |
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