Method for detecting and measuring continuous contact cool feeling performance of textile

Abstract

The invention provides a method for detecting and measuring the contact continuous cool feeling performance of a textile, and relates to the technical field of cool feeling detection.The method comprises the following steps that S1, a sample is flatly placed on a test platform, three-level water drops are sucked into the sample through an adjustable pipettor, the water drop diffusion condition is observed, and the time needed when the water drops make contact with the surface of the sample till complete diffusion is recorded; determining that the sample is qualified; s2, preparing N blocks which are the same as those of the samples in the S1, flatly laying the N blocks in a drying oven, and drying the N blocks until the weight is constant; a sample and a beaker are placed in the detection equipment after being subjected to balance treatment, the sample is contained through the constant-temperature and constant-humidity rotary table, the adjustable pipettor can be controlled to suck three-level water through the control panel, the three-level water is dripped to the center position of the folded sample, and the temperature sensor is controlled to move and descend to be tightly attached to wet the center position. The temperature recorder is matched for recording, the whole detection process is electrically controlled only by operating the control panel, human factors are few, and data are more accurate.

Description

Technical Field

[0001] The invention relates to the technical field of cool feeling detection, and in particular to a method for detecting and measuring the continuous cool feeling performance of a textile. Background Art

[0002] The textile has the property that after absorbing moisture in contact with the skin, the surface temperature of the product drops, making the human body keep a continuous cool feeling, which is usually called the continuous cool feeling performance. Its main characterization indicators are the highest temperature within a specified time and the arithmetic mean of the temperature within a specified time. When testing and evaluating the continuous cool feeling performance of fabrics according to standards such as T / CNGA 23-2021, the standard stipulates temperature sensors and temperature recorders, constant temperature and humidity test chambers, adjustable pipettes, hollow binder clips, etc. In the prior art, the test is mainly carried out through the following steps: take out a sample from a constant temperature and humidity test chamber, fold the sample inward with the front side facing inward, and then fold it in half again. After the fold, the side of the garment close to the human skin when used faces outward, use an adjustable pipette to suck in an appropriate amount of third-level water, and gently drop 0.5m water on the center of the folded sample. The dropper mouth is no more than 1cm away from the surface of the sample. Put the temperature sensor close to the wet center, clamp the test sample and the lower end of the thermometer with a clip to fix them, then put them into the constant temperature and humidity test chamber, and immediately turn on the temperature recorder. This process must be completed within 20s. After closing the test chamber door, the specified temperature and humidity should be reached within 3min. At the same time, the temperature and humidity in the working space of the test chamber should be uniform. Condensation should not occur on the sample surface during the test. This process requires 20s to complete. At the same time, after closing the test chamber door, the specified temperature should be reached within 3min. This results in: there are many human factors, which are easy to affect the final result of the experiment; and every 5min It is necessary to record the sample temperature detected by the temperature sensor, and the measurement time lasts for 60 minutes. It is also necessary to repeat the above steps to test the remaining samples and record the temperature of each sample separately. This takes a long time and wastes manpower and material resources. It also causes many human-controllable factors and is easy to cause data errors. Therefore, the present invention proposes a method for detecting and measuring the continuous cool contact performance of textiles to solve the problems existing in the prior art. Summary of the invention

[0003] In view of the above problems, the present invention proposes a method for detecting and measuring the continuous cool feeling performance of textiles. The entire detection process of the method for detecting and measuring the continuous cool feeling performance of textiles only needs to be electronically controlled by operating the control panel, with fewer human factors and more accurate data.

[0004] To achieve the purpose of the present invention, the present invention is implemented by the following technical scheme: A method for detecting and measuring the continuous cool feeling performance of a textile, comprising the following steps: S1: Place a sample flat on the test platform, use an adjustable pipette to suck three-level water droplets onto the sample, observe the diffusion of the water droplets, record the time required for the water droplets to completely diffuse after contacting the sample surface, and determine whether the sample is qualified; S2: Prepare N pieces of the same sample as in S1, lay them flat in an oven, and bake them to constant weight; S3: Place the dried sample, the beaker containing grade 3 water and the adjustable pipette in a constant temperature and humidity test chamber to balance the temperature; S4: Place N samples into the constant temperature and humidity turntable of the testing equipment respectively, with the side of the sample close to human skin facing outwards, and operate the control panel to control the adjustable pipette to suck in level 3 water, and then move it and drop it on the center of the folded sample; S5: operate the control panel to drive the temperature sensor to move and lower it to close to the wet center, and turn on the temperature recorder to record; S6: After recording is completed, the constant temperature and humidity turntable is driven to rotate to the next sample and the above steps are repeated.

[0005] A further improvement is that: S1 comprises the following steps: Place a sample flat on the test platform, with the side that is close to human skin facing upwards; Use an adjustable pipette to draw in 0.2 mL of grade 3 water and drop it on the sample, making sure the dropper tip of the adjustable pipette is no more than 1 cm away from the sample surface; Observe the diffusion of water droplets and record the time required for the water droplets to completely diffuse and no longer show specular reflection from contacting the sample surface, accurate to 0.1s; During this period, use a glass rod to touch and press lightly to promote wetting and determine whether the sample is qualified.

[0006] A further improvement is that when the drip diffusion time is less than or equal to 5s, it is judged as qualified and kept for use; when the drip diffusion time is greater than 5s, the test is stopped, the sample is judged as unqualified and is not used.

[0007] A further improvement is that: S2 comprises the following steps: Lay N samples in a single layer and place them in an oven at 75±2℃; Drying to constant weight; Weigh the sample continuously at intervals of at least 20 minutes until the difference between the two weighings does not exceed 0.20% of the mass of the latter weighing.

[0008] A further improvement is that: S3 comprises the following steps: Place the dried specimen, the beaker containing grade 3 water and the adjustable pipette in a constant temperature and humidity test chamber for at least 2 hours; At the same time, operate the screen buttons of the constant temperature and humidity test chamber to control the balance temperature and ensure that the temperature of the third-level water meets 29±0.5℃.

[0009] A further improvement is that: said S4 comprises the following steps: Take out N specimens, a beaker containing grade 3 water and an adjustable pipette from the constant temperature and humidity test chamber; Place N samples into the constant temperature and humidity turntable of the testing equipment respectively, place a beaker filled with grade 3 water into one side of the constant temperature and humidity turntable, and install the adjustable pipette onto the movable lifting and lowering adjustment part of the testing equipment; Fold the sample inwards and then in half again, with the side of the garment that is close to the human skin facing outwards when used; Operate the control panel to control the moving lifting adjustment part to drive the adjustable pipette to suck the third-grade water from the beaker, then move it above the sample and drop 0.5mL of water on the center of the folded sample.

[0010] A further improvement is that when 0.5 mL of water is dropped at the center of the folded sample, the control panel is operated to control the movement of the lifting and lowering adjustment member so that the dropper opening of the adjustable pipette is no more than 1 cm away from the sample surface.

[0011] A further improvement is that: S5 comprises the following steps: Operate the operation panel to control the moving lifting and lowering adjustment parts to drive the temperature sensor close to the wet center of the sample; During the lamination process, the standard is to avoid squeezing out water stains; Operate the control panel, turn on the temperature recorder, and access the temperature sensor data for recording.

[0012] A further improvement is that when the temperature recorder records, the sample temperature detected by the temperature sensor is recorded every 5 minutes with an accuracy of 0.1°C, and the measurement time lasts at least 60 minutes.

[0013] A further improvement is that in S6, the control panel is operated to drive the constant temperature and humidity turntable to rotate to a corresponding angle according to the angle between the N adjacent samples in the constant temperature and humidity turntable, and the detection steps are repeated for the next sample.

[0014] The beneficial effects of the present invention are: 1. After the sample, beaker and balance are processed, the present invention places them in the detection equipment, and holds the sample through the constant temperature and humidity turntable. Through the control panel, the adjustable pipette can be controlled to inhale the third-level water and drip it on the center of the folded sample, and the temperature sensor can be controlled to move and lower it to the wet center part, and the temperature recorder can be used to record. The entire detection process only needs to be operated by the control panel electronically, with fewer human factors and more accurate data.

[0015] 2. The temperature recorder of the present invention is connected to a temperature sensor for recording. The sample temperature detected by the temperature sensor is recorded every 5 minutes with an accuracy of 0.1°C. The measurement time lasts for at least 60 minutes. No manual recording is required, which saves manpower and material resources and improves the accuracy of the data.

[0016] 3. Before testing, the present invention places the dried sample, the beaker filled with tertiary water and the adjustable pipette in a constant temperature and humidity test chamber for balance to ensure that the temperature of the tertiary water meets 29±0.5°C to avoid affecting subsequent testing and further improve the detection accuracy. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 is a flow chart of the present invention; Figure 2 It is a schematic diagram of the detection equipment of the present invention. DETAILED DESCRIPTION

[0018] In order to deepen the understanding of the present invention, the present invention will be further described in detail below in conjunction with examples. The examples are only used to explain the present invention and do not constitute a limitation on the protection scope of the present invention.

[0019] Embodiment 1 according to Figure 1 , 2 As shown, this embodiment proposes a method for detecting and measuring the continuous cool feeling performance of a textile, comprising the following steps: S1: Place a sample flat on the test platform, use an adjustable pipette to suck three-level water droplets onto the sample, observe the diffusion of the water droplets, record the time required for the water droplets to completely diffuse after contacting the sample surface, and determine whether the sample is qualified; S2: Prepare N pieces of the same sample as in S1, lay them flat in an oven, and bake them to constant weight; S3: Place the dried sample, the beaker containing grade 3 water and the adjustable pipette in a constant temperature and humidity test chamber to balance the temperature; S4: Place N samples into the constant temperature and humidity turntable of the testing equipment respectively, with the side of the sample close to human skin facing outwards, and operate the control panel to control the adjustable pipette to suck in level 3 water, and then move it and drop it on the center of the folded sample; S5: operate the control panel to drive the temperature sensor to move and lower it to close to the wet center, and turn on the temperature recorder to record; S6: After recording is completed, the constant temperature and humidity turntable is driven to rotate to the next sample and the above steps are repeated.

[0020] After the sample, beaker and balance are processed, the present invention is placed in the detection equipment, and the sample is accommodated by the constant temperature and humidity turntable. Through the control panel, the adjustable pipette can be controlled to inhale the third-level water and drip it on the center of the folded sample, and the temperature sensor can be controlled to move and lower it to the wet center part, and the temperature recorder can be used to record. The whole detection process only needs to be operated by the electronic control of the control panel, with fewer human factors and more accurate data. The temperature recorder is connected to the temperature sensor for recording without manual recording, saving manpower and material resources, and improving the accuracy of the data.

[0021] Embodiment 2 according to Figure 1 , 2 As shown, this embodiment proposes a method for detecting and measuring the continuous cool feeling performance of a textile, comprising the following steps: Place a sample flat on the test platform, use an adjustable pipette to suck three-level water drops on the sample, observe the diffusion of water drops, record the time required for the water droplets to contact the sample surface to completely diffuse, and determine whether the sample is qualified; specifically include the following steps: place a sample flat on the test platform, with the side close to human skin facing up; use an adjustable pipette to suck 0.2mL of three-level water and drop it on the sample, and control the adjustable pipette nozzle to be no more than 1cm away from the sample surface; observe the diffusion of water drops, and record the time required for the water droplets to contact the sample surface to completely diffuse and no longer show mirror reflection, accurate to 0.1s; during this period, use a glass rod to touch and press lightly to promote wetting, and judge whether the sample is qualified; when the drip diffusion time is less than or equal to 5s, it is judged to be qualified and kept for use; when the drip diffusion time is greater than 5s, stop the test, judge the sample to be unqualified, and do not use it. Before operation, keep the test area clean, free of dust and oil to avoid affecting the diffusion behavior of water droplets. Wash and dry the sample to remove any residue on the surface. Ensure that the sample surface is clean and uncontaminated before testing. Before using the adjustable pipette, calibrate it to ensure that the volume of water droplets sucked each time is accurate to avoid the impact of volume error on the test results. Use a timer to accurately record the time from the water droplet contacting the sample surface to complete diffusion to ensure the accuracy of the recorded data. When lightly touching and pressing, ensure that the glass rod is clean and uncontaminated to avoid interference with the diffusion of water droplets. Control the strength and frequency of pressing to ensure consistent conditions for each test.

[0022] Prepare N pieces of the same sample as in S1, lay them flat in an oven, and bake them to constant weight; specifically, the following steps are included: lay N pieces of sample in a single layer in an oven at a temperature of 75±2℃; dry them to constant weight; weigh the sample continuously at intervals of at least 20 minutes until the difference between the two weighings does not exceed 0.20% of the mass of the latter weighing. Before placing the sample in the oven, ensure that the oven has been preheated to the set temperature (75±2℃) and the temperature is kept stable. Lay the sample in a single layer on the grid plate or special tray of the oven to ensure that the samples do not overlap so that the heat is evenly distributed. Before weighing the sample, ensure that the balance used has been calibrated and the weighing environment is stable without vibration and airflow interference. Use a clean container or tray to hold the sample to avoid contamination and error. The judgment standard for baking to constant weight should be clear: the difference between the mass of two consecutive weighings does not exceed 0.20% of the mass of the latter weighing, and this standard is met for three consecutive weighings (or more times, depending on the specific situation). During the weighing process, record the time and mass of each weighing for subsequent analysis and data processing.

[0023] Place the dried sample, beaker with grade 3 water and adjustable pipette in a constant temperature and humidity test chamber to balance the temperature; specifically include the following steps: place the dried sample, beaker with grade 3 water and adjustable pipette in a constant temperature and humidity test chamber to balance for at least 2 hours; at the same time, operate the screen buttons of the constant temperature and humidity test chamber to control the equilibrium temperature to ensure that the temperature of the grade 3 water meets 29 ± 0.5 ° C. Before placing the sample, beaker and adjustable pipette in the constant temperature and humidity test chamber, ensure that the test chamber has been preheated to the required temperature range, and adjust the humidity to the target level (if the test requires humidity control), clearly set the equilibrium temperature to 29 ± 0.5 ° C, and check whether the temperature control system of the test chamber is stable to avoid the influence of temperature fluctuations on the test results. The dried sample is placed in a dry and clean container and avoids direct contact with the grade 3 water in the beaker to prevent contamination. The adjustable pipette is placed in a stable position to ensure that its operating parts are not affected by the internal environment of the test chamber. Ensure that there is 150 ml of grade 3 water in the beaker, which is sufficient for subsequent tests and avoid overflow or excessive evaporation.

[0024] Place N samples in the constant temperature and humidity turntable of the testing equipment, with the side of the sample close to human skin facing outwards, operate the control panel to control the adjustable pipette to suck in grade tertiary water, and then move and drop it on the center of the folded sample; the specific steps include: take out N samples, a beaker containing grade tertiary water and an adjustable pipette from the constant temperature and humidity test box; place N samples in the constant temperature and humidity turntable of the testing equipment, place the beaker containing grade tertiary water on one side of the constant temperature and humidity turntable, and install the adjustable pipette to the test chamber; on the moving lifting adjustment part of the testing equipment; fold the sample inward with the front side facing inward and then fold it in half again, with the side of the garment close to human skin facing outward when used; operate the control panel to control the moving lifting adjustment part to drive the adjustable pipette to suck third-level water from the beaker, then move it to the top of the sample and drop 0.5mL of water on the center of the folded sample. When dropping 0.5mL of water on the center of the folded sample, operate the control panel to control the moving lifting adjustment part to make the dropper mouth of the adjustable pipette no more than 1cm away from the surface of the sample.

[0025] Operate the control panel to drive the temperature sensor to move and lower it to the wet center of the sample, and start the temperature recorder to record; specifically, the following steps are included: operate the operation panel to control the moving lifting and adjusting parts to drive the temperature sensor to the wet center of the sample; during the laminating process, the standard is not to squeeze out water stains; operate the control second board to start the temperature recorder and access the data of the temperature sensor for recording; when the temperature recorder records, the sample temperature detected by the temperature sensor is recorded every 5 minutes, accurate to 0.1℃, and the measurement time lasts for at least 60 minutes. Before recording the temperature, make sure that the temperature sensor has been calibrated and the calibration certificate is valid. Before driving the temperature sensor to the wet center of the sample, first clarify the specific location of the wet center. Determine by observing the wetness of the sample or using other auxiliary tools. During the laminating process of the temperature sensor, make sure that no water stains are squeezed out. This is achieved by controlling the speed and force of the moving lifting and adjusting parts. At the same time, regularly check the contact between the temperature sensor and the sample to ensure that no water stains are squeezed out. Before turning on the temperature recorder, make sure that the recorder has been set correctly. This includes setting the recording time interval (recording every 5 minutes), temperature unit (Celsius), accuracy (0.1°C), etc. At the same time, check the storage space and battery power of the recorder to ensure that it can continuously record data for at least 60 minutes. During the temperature recording process, regularly monitor the environmental conditions in the test chamber (such as temperature and humidity) to ensure that they remain stable and meet the test requirements. When recording temperature data, record any abnormal conditions or deviations for subsequent analysis and processing. After the measurement, organize and analyze the data to calculate key indicators such as the average temperature of the sample and the temperature fluctuation range.

[0026] After recording is completed, the constant temperature and humidity turntable is driven to rotate to the next sample and the above steps are repeated. Operate the control panel to drive the constant temperature and humidity turntable to rotate to the corresponding angle according to the angle between the N adjacent samples in the constant temperature and humidity turntable, and repeat the test steps to the next sample. This makes the overall test more efficient and time-saving.

[0027] The method for testing and determining the continuous cool feeling performance of textiles is to place the sample, beaker and balance into the testing equipment after processing, and hold the sample through the constant temperature and humidity turntable. Through the control panel, the adjustable pipette can be controlled to inhale the third-level water and drip it on the center of the folded sample, and the temperature sensor can be controlled to move and lower it to the wet center, and the temperature recorder can be used to record. The entire testing process only needs to be operated electronically by the control panel, with fewer human factors and more accurate data. The temperature recorder is connected to the temperature sensor for recording, and the sample temperature detected by the temperature sensor is recorded every 5 minutes, accurate to 0.1°C, and the measurement time lasts for at least 60 minutes. No manual recording is required, which saves manpower and material resources and improves the accuracy of the data. At the same time, before the test, the dried sample, the beaker containing the third-level water and the adjustable pipette are placed in a constant temperature and humidity test box for balance to ensure that the temperature of the third-level water meets 29±0.5°C to avoid affecting subsequent tests and further improve the accuracy of the test.

[0028] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for detecting and measuring the continuous cool feeling of a textile, characterized in that: The following steps are involved: S1: Place a sample flat on the test platform, use an adjustable pipette to suck three-level water droplets onto the sample, observe the diffusion of the water droplets, record the time required for the water droplets to completely diffuse after contacting the sample surface, and determine whether the sample is qualified; S2: Prepare N pieces of the same sample as in S1, lay them flat in an oven, and bake them to constant weight; S3: Place the dried sample, the beaker containing grade 3 water and the adjustable pipette in a constant temperature and humidity test chamber to balance the temperature; S4: Place N samples into the constant temperature and humidity turntable of the testing equipment respectively, with the side of the sample close to human skin facing outwards, and operate the control panel to control the adjustable pipette to suck in level 3 water, and then move it and drop it on the center of the folded sample; S5: operate the control panel to drive the temperature sensor to move and lower it to close to the wet center, and turn on the temperature recorder to record; S6: After recording is completed, the constant temperature and humidity turntable is driven to rotate to the next sample and the above steps are repeated.

2. The method for detecting and measuring the continuous cool feeling of a textile according to claim 1, characterized in that: The S1 comprises the following steps: Place a sample flat on the test platform, with the side that is close to human skin facing upwards; Use an adjustable pipette to draw in 0.2 mL of grade 3 water and drop it on the sample, making sure the dropper tip of the adjustable pipette is no more than 1 cm away from the sample surface; Observe the diffusion of water droplets and record the time required for the water droplets to completely diffuse and no longer show specular reflection from contacting the sample surface, accurate to 0.1s; During this period, use a glass rod to touch and press lightly to promote wetting and determine whether the sample is qualified.

3. The method for detecting and measuring the continuous cool feeling of a textile according to claim 2, characterized in that: When the drip diffusion time is less than or equal to 5s, it is judged as qualified and kept for use. When the drip diffusion time is greater than 5s, the test is stopped and the sample is judged as unqualified and not used.

4. The method for detecting and measuring the continuous cool feeling of a textile according to claim 1, characterized in that: The S2 comprises the following steps: Lay N samples in a single layer and place them in an oven at 75±2℃; Drying to constant weight; Weigh the sample continuously at intervals of at least 20 minutes until the difference between the two weighings does not exceed 0.20% of the mass of the latter weighing.

5. The method for detecting and measuring the continuous cool feeling of a textile according to claim 1, characterized in that: The S3 comprises the following steps: Place the dried specimen, the beaker containing grade 3 water and the adjustable pipette in a constant temperature and humidity test chamber for at least 2 hours; At the same time, operate the screen buttons of the constant temperature and humidity test chamber to control the balance temperature and ensure that the temperature of the third-level water meets 29±0.5℃.

6. The method for detecting and measuring the continuous cool feeling of a textile according to claim 1, characterized in that: The S4 comprises the following steps: Take out N specimens, a beaker containing grade 3 water and an adjustable pipette from the constant temperature and humidity test chamber; Place N samples into the constant temperature and humidity turntable of the testing equipment respectively, place a beaker filled with grade 3 water into one side of the constant temperature and humidity turntable, and install the adjustable pipette onto the movable lifting and lowering adjustment part of the testing equipment; Fold the sample inwards and then in half again, with the side of the garment that is close to the human skin facing outwards when used; Operate the control panel to control the moving lifting adjustment part to drive the adjustable pipette to suck the third-grade water from the beaker, then move it above the sample and drop 0.5mL of water on the center of the folded sample.

7. A method for detecting and measuring the continuous cool feeling of a textile according to claim 6, characterized in that: When dropping 0.5 mL of water on the center of the folded sample, operate the control panel to move the lifting and lowering adjustment member so that the dropper opening of the adjustable pipette is no more than 1 cm away from the sample surface.

8. The method for detecting and measuring the continuous cool feeling of a textile according to claim 1, characterized in that: The S5 comprises the following steps: Operate the operation panel to control the moving lifting and lowering adjustment parts to drive the temperature sensor close to the wet center of the sample; During the lamination process, the standard is to avoid squeezing out water stains; Operate the control panel, turn on the temperature recorder, and access the temperature sensor data for recording.

9. A method for detecting and measuring the continuous cool feeling of a textile according to claim 8, characterized in that: When recording, the temperature recorder records the sample temperature detected by the temperature sensor every 5 minutes, accurate to 0.1°C, and the measurement time lasts at least 60 minutes.

10. The method for detecting and measuring the continuous cool feeling of a textile according to claim 1, characterized in that: In S6, the control panel is operated to drive the constant temperature and humidity turntable to rotate to a corresponding angle according to the angle between the N adjacent samples in the constant temperature and humidity turntable, and the detection steps are repeated for the next sample.

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