4.7 Article

Effects of Fabrication Conditions on Structure and Properties of Mechanically Prepared Natural Silk Web and Non-Woven Fabrics

期刊

POLYMERS
卷 13, 期 10, 页码 -

出版社

MDPI
DOI: 10.3390/polym13101578

关键词

silk non-woven fabric; sericin; reeling; hot press

资金

  1. Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Education [NRF-2017R1A2B4003655]

向作者/读者索取更多资源

The study showed that the reeling velocity and reeling bath temperature significantly affected the properties and structure of the silk web and non-woven fabric, while the hot press treatment also had a substantial impact on these properties.
In this study, natural silk web and natural silk non-woven fabric were prepared mechanically using the binding character of the sericin in silk. The effect of process variables on the preparation, structure, and properties of the silk web and the non-woven fabric was examined. The reeling velocity affected the morphology and mechanical properties of the web but had almost no influence on the crystalline structure of the silk. From the viewpoint of reel-ability and the mechanical properties (work of rupture) of silk web, a reeling velocity of 39.2 m/min represented the optimal processing velocity. The porosity and swelling ratio of the silk web decreased slightly with increasing reeling velocity. Furthermore, the reeling bath temperature had a significant effect on the reel-ability of silk filaments from a silkworm cocoon. Bath temperatures >= 50 degrees C yielded good reel-ability (>900 m reeling length). The porosity, swelling ratio in water, and mechanical properties of the silk web and silk non-woven fabric changed only slightly with the reeling bath temperature but changed significantly with the hot press treatment. The hot-pressed silk web (i.e., silk non-woven fabric) exhibited higher tensile strength as well as lower elongation at break, porosity, and swelling ratio than the silk web.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据