MODAL/棉（50/50）185TEX混紡紗線工藝設(shè)計(jì)及應(yīng)用摘要本文主要是對(duì)185TEX棉/MODAL混紡紗線進(jìn)行工藝設(shè)計(jì)。按照紡紗的工藝流程逐步對(duì)生產(chǎn)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(xì)紗工藝進(jìn)行了的設(shè)計(jì)與計(jì)算。其中，根據(jù)目前紡紗廠常規(guī)設(shè)備配置情況，對(duì)機(jī)型進(jìn)行選配。本產(chǎn)品設(shè)計(jì)主要掌握一些基本操作、原理等一般方法、工藝流程及生產(chǎn)中注意事項(xiàng)等。研發(fā)新產(chǎn)品的工藝，掌握新技術(shù)、新工藝的實(shí)際操作等，并能對(duì)生產(chǎn)中出現(xiàn)的各種問題及時(shí)找到合理的解決，將理論知識(shí)和實(shí)踐相結(jié)合進(jìn)一步得到學(xué)習(xí)。關(guān)鍵詞MODAL/棉混紡工藝設(shè)計(jì)工藝計(jì)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