畢業(yè)論文-modal棉18.5tex混紡紗線工藝設計及應用

MODAL/棉（50/50）185TEX混紡紗線工藝設計及應用摘要本文主要是對185TEX棉/MODAL混紡紗線進行工藝設計。按照紡紗的工藝流程逐步對生產中的原棉選配、開清棉工藝、梳棉工藝、條并卷工藝、精梳工藝、并條工藝、粗紗工藝、細紗工藝進行了的設計與計算。其中，根據目前紡紗廠常規(guī)設備配置情況，對機型進行選配。本產品設計主要掌握一些基本操作、原理等一般方法、工藝流程及生產中注意事項等。研發(fā)新產品的工藝，掌握新技術、新工藝的實際操作等，并能對生產中出現(xiàn)的各種問題及時找到合理的解決，將理論知識和實踐相結合進一步得到學習。關鍵詞MODAL/棉混紡工藝設計工藝計算ABSTRACTTHISTEXTISATECHNOLOGYDESIGNMODAL/COTTON185TEXMIXEDYARNSPINNINGTHEPROCESSSTEPBYSTEPINACCORDANCEWITHTHEPRODUCTIONOFRAWCOTTONMATCHINGCOTTONOPENPROCESS,CARDINGPROCESS,ANDVOLUMESOFTHEPROCESS,COMBINGPROCESS,THEROVINGPROCESS,SPINNINGPROCESSTOTHEDESIGNANDCALCULATIONWHICH,ACCORDINGTOTHECURRENTTEXTILEFACTORYCONFIGURATIONOFCONVENTIONALEQUIPMENT,ONAMATCHINGMODELSTHISPRODUCTDESIGNMAINLYLEARNSOMEBASICOPERATIONPRINCIPLE,ANDTHEGENERALMETHODOFDYES,PROCESSANDPRODUCTIONOFPRODUCTQUALITYINSPECTIONNOTE,ETCTHERNOW,WITHITSGLASSBOTTOM,THEBRIDGEISALREADYBEINGREFERREDTOAS“HEROBRIDGE”THEPOPULARCHAINSLONGTIMEEXECUTIVECHEFEMBRACESMAPOTOFUANDOTHEREXOTICELEMENTSFORTHEBURGERDRIVENMENU,LIUZHIHUAREPORTSATTHEAGEOF37,SHANGHAINATIVELINZHENGUHASBECOMEASTARASAWESTERNCUISINECHEFINTHECHINESEMETROPOLIS,ACITYTHATHASAWEALTHOFWESTERNRESTAURANTSTHEEXECUTIVECHEFOFBLUEFROGBARANDGRILL,APOPULARBURGERBASEDRESTAURANTANDBARCHAINONTHECHINESEMAINLAND,LINISTHESOULOFTHERESTAURANTFRANCHISESTEAMOFMORETHAN550CHEFSMANYOFTHEFRANCHISESMOSTPOPULARDISHESAREHISBRAINCHILDLINSAYSHISSECRETOFSUCCESSISINNOVATIONROOTEDINEXPERIENCEHESPENDSMONTHSEVERYYEARTRAVELINGANDEATINGWORLDWIDE,SEEKINGNEWINGREDIENTSANDINSPIRATIONSTHATCOULDIMPROVETHEOFFERINGSOFBLUEFROGRESTAURANTSTHERESTAURANTCHAINREGULARLYLAUNCHESANEWSEASONALMENU,USUALLYFEATURINGEIGHTNEWDISHESWITHFRESHINGREDIENTSTHEBESTSELLINGSEASONALDISHESLATERREPLACETHELEASTPOPULARITEMSONTHEREGULARMENU,WHICHISUSUALLYUPDATEDINLATEFALLANDBOASTSASELECTIONOFABOUT40DISHES“FOODSHOULDHAVENOBOUNDARIES,“LINSAYS“ASLONGASTHEFOODTASTESGOODANDISHEALTHY,ITDOESNTREALLYMATTERWHEREITORIGINATESORHOWITISCOOKED“LINLIKESTOGIVETHEAMERICANSTYLERESTAURANTSMENUSOMECULINARYTOUCHESFROMOTHERCOUNTRIES,SUCHASCHINAANDMEXICO,ANDCUSTOMERSLOVESUCHINNOVATION,HESAYSHESTARTEDHISCAREERASANAPPRENTICEINACHINESEKITCHENIN1993BYCHANCEHELEARNEDFROMAFRENCHCHEFIN1994,ANDSOONBECAMEENAMOREDWITHTHEWORLDOFWESTERNFOODDURINGTHENEXTCOUPLEOFYEARS,HERECEIVEDSTRICTTRAININGINWESTERNCULINARYARTFROMFRENCH,CHINESEANDGERMANCHEFSTHATWASRAREFORACHINESECHEFINTHE1990S,HESAYSANDSOWASBEINGACHINESECHEFWHOSPOKEFLUENTENGLISHWHENANAMERICANENTREPRENEURINVITEDHIMTOJOININHISSTARTUPBLUEFROGIN2000,LINDIDNTHESITATETORESIGNFROMAFIVESTARHOTELTOWORKINTHENEWRESTAURANTWITHJUSTFIVECHEFS,EAGERTOEXPLORETHEEXCITEMENTOFALIFETHATHADYETTOUNFOLDSINCETHATSHANGHAILAUNCH,BLUEFROGHASOPENED24BRANCHESINSEVENCITIESACROSSCHINA,INCLUDINGBEIJING,TIANJIN,CHONGQINGANDNANJINGINJIANGSUPROVINCETHENEWMENUFORTHISFALL,WHICHWASLAUNCHEDINEARLYSEPTEMBER,SHOWCASESHOWFLAVORSOFEASTANDWESTMEETTOCREATEAVARIETYOFDELICIOUSBURGERSANDOTHERENTREESINTHECOZY,SOFTLITRESTAURANTSILIKEDTHEMAPOBURGERBESTJUSTIMAGINETHEFLAVORFULCOMBINATIONOFTHEHOT,MILDLYNUMBSPICYMAPOTOFUSAUCEANDGRILLED100PERCENTAUSTRALIANBEEFPATTY,ALONGWITHASLICEOFCHEDDARCHEESEANDAS