Investigation of Effect of Roller Setting on Yarn Quality Properties in Draw Frame
In the scope of the study, it was aimed to determine the effect of the variation of the roller setting on the selected yarn properties in the first and second passage draw frame stages. For this purpose, two different draft distances were chosen for both passages and draw frame strip was produced. Then, these strips were made into yarn with constant production parameters. The hairiness, unevenness and strength properties of the yarns were tested with standard method. As a result, it was observed that increasing the draft distance affects negatively the selected three yarn properties. In this case, it has been determined that the shorter draft distance has more positive results in terms of yarn quality parameters for Şanlıurfa GAP cotton selected as the sample in the study.
PREDICTING THE DYNAMIC COHESION IN DRAFTED SLIVERS AT DRAW FRAME USING ARTIFICIAL NEURAL NETWORKS YAPAY SİNİR AĞLARI KULLANILARAK CER MAKİNESİNDE ÇEKİLMİŞ ŞERİTTE DİNAMİK KOHEZYONUN TAHMİNLENMESİ
The cohesion among the fibers in a sliver assembly plays an important role in determining the material behavior during further drafting operations. A proper control exerted on fiber to fiber friction can help to eliminate the drafting problems during the spinning process and positively influence yarn quality. The present research work aims to explain the influence on various draw frame parameters on the sliver cohesion. Cotton, Polyester and Cotton polyester blend were selected and processed using different draw frame variables. The dynamic cohesion force was measured using Rothschild Cohesion Meter. Different materials showed different level of cohesion, whereas, draw frame variables also influenced the cohesion forces in drafted slivers. An artificial neural network (ANN) model was developed to predict the sliver cohesion by using draw frame parameters as input to the ANN. The results showed that cohesion force in drafted slivers can be successfully predicted with the help of ANNs.
The status of FAO and codex alimentarius developments on vegetable proteins
The FAO is interested in increasing world protein supplies both by advising and assisting developing countries to increase their production of staple foods and by encouraging the development of technology to produce protein concentrates both from vegetable and animal sources to supplement diets which are low in protein content. Recent revisions of the amount of protein required in the diet in relation to total per capita energy requirements and the difficulties encountered in introducing novel foods into established dietary patterns has led FAO to concentrate on increased agricultural productions in developing countries as the primary means of combatting malnutrition. In the meantime, in North America and Europe, advances in the technology of processing vegetable proteins has given highly acceptable products simulating meats which are being used as meat extenders and meat analogues. The consequent increase in vegetable protein production has revealed a need for international, agreement on standardization, and it has been agreed that this will be undertaken by the Joint FAO/WHO Food Standards’ Programme. The program operates chiefly through the Codex Alimentarius, Commission, an international governmental body, the purpose of which is to protect consumers against health hazard in food and against fraud. The Commission, which has 116 member governments, controls an intensive program of work covering the composition, labeling, additives, contaminants, pesticide residues, hygiene, sampling and analysis aspects of foods and has established a procedure which allows member governments ample opportunity to reach agreement on food standards and to accept them for incorporation into national legislation. The Codex Commission, at its 12th session, decided to establish a Committee on Vegetable Proteins with the following terms of references: “to elaborate definitions and world-wide standards for vegetable protein products deriving from soybeams, cottonseed, groundnuts, cereals and from other vegetable sources as they come into use for human consumption, and to elaborate guidelines on utilization of such vegetable protein products in the food supply system, on nutritional requirements and safety on labeling and on other aspects as may seem appropriate.” The question of which country will host the Committee is still under discussion.