毕业论文-modal棉18.5tex混纺纱线工艺设计及应用

MODAL/棉（50/50）185TEX混纺纱线工艺设计及应用摘要本文主要是对185TEX棉/MODAL混纺纱线进行工艺设计。按照纺纱的工艺流程逐步对生产中的原棉选配、开清棉工艺、梳棉工艺、条并卷工艺、精梳工艺、并条工艺、粗纱工艺、细纱工艺进行了的设计与计算。其中，根据目前纺纱厂常规设备配置情况，对机型进行选配。本产品设计主要掌握一些基本操作、原理等一般方法、工艺流程及生产中注意事项等。研发新产品的工艺，掌握新技术、新工艺的实际操作等，并能对生产中出现的各种问题及时找到合理的解决，将理论知识和实践相结合进一步得到学习。关键词MODAL/棉混纺工艺设计工艺计算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