Method for preparing starch size capable of achieving room temperature sizing

Abstract

The invention discloses a method for preparing starch size capable of achieving room temperature sizing, and belongs to the field of textile processing. The method is characterized in that in the starch size mixing process, pentaerythritol of which the mass ratio to starch is 0.5%-3.5% and pentaerythritol ester (such as pentaerythritol stearate, pentaerythritol oleate and pentaerythritol tetraacrylate) of which the mass ratio to the starch is 0.3%-3.8%; the adding amount of the pentaerythritol preferably is 1.0%-3.5% and more preferably is 1.0%-2.0%. By adopting the native starch size prepared through the method to perform room temperature sizing on dyed yarn, the phenomenon that dye on the dyed yarn is dissolved in a size vat due to high temperature sizing can be avoided, the color hue and color light of the dyed yarn cannot be influenced, and color staining among the dyed yarn of different colors cannot be caused; when room temperature sizing is performed on wool yarn which does not resist the high temperature, the loss of the wool strength and elasticity can be avoided. The native starch size prepared through the method has the advantages of being low in viscosity and the like, and the adhesion and size film property of the size are similar to those of native starch and are not influenced by the added pentaerythritol and pentaerythritol ester.

Description

technical field [0001] The invention relates to a method for preparing starch size capable of sizing at room temperature, which belongs to the field of textile processing. Background technique [0002] When starch size is used for sizing warp yarns, it is first necessary to sizing in the sizing tank to gelatinize the starch. Gelatinization is to heat starch milk. When heated above the gelatinization temperature, the starch granules expand, the crystal structure disappears and finally become a sticky paste. However, the gelatinized starch slurry must be kept at a high temperature of about 95°C to sizing the warp yarns. If the sizing temperature is too low, the viscosity of the starch slurry will gradually increase and the fluidity will gradually decrease, resulting in a low sizing rate and poor sizing uniformity. If the temperature of the starch slurry is too low, the viscosity of the slurry will increase sharply, and eventually it will lose its fluidity, resulting in failu...

AI Technical Summary

Problems solved by technology

However, the chemical denaturation treatment of starch has many problems in terms of production process, product performance, production cost, and environmental impact of the production process: many chemical reagents need to be added to react with starch in the production process, but the added The reaction efficiency between chemical reagents and starch is very low, these residual chemical reagents need to be washed and removed, otherwise it will seriously affect the product performance; the chemical denaturation of starch is generally carried out in aqueous solution by wet method, after the reaction needs to be dehydrated, dried, and prepared During the process, a lot of wastewater will be discharged, which will have a certain impact on the environment; the added chemical reagents, dehydration, drying, etc. will increase a lot of costs; the chemical denaturation treatment of starch requires special equipment and is carried out in a special factory

As the reaction proceeds, the resulting cationic starch will expand, making post-processing difficult

In order to inhibit the expansion of starch, it is necessary to add a large amount of starch expansion inhibitor sulfate, which will increase the difficulty of post-processing, increase the production cost, and also seriously affect the purity of the product and the performance of the product.

In addition, due to the reaction below the starch gelatinization temperature, the starch is in a granular state, which will hinder the diffusion of the cationic etherifying agent into the interior of the starch granules, seriously affecting the reaction efficiency of the cationic etherifying agent and the degree of substitution of the cationic starch.

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