DETERMINATION OF ACCEPTABLE VALUES OF MAIN FACTORS AFFECTING COOKED IP PRODUCTION

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DETERMINATION OF ACCEPTABLE VALUES OF MAIN FACTORS AFFECTING COOKED IP PRODUCTION

Authors

  • Atambaev Dilmuhammad Davronbek ugli Namangan Institute of Engineering and Technology, Ph.D E-mail: dilmuhammad 8988@ gmail . com
  • Jorakhanov Yusfjon Orifjon ugli Namangan engineering - technology institute student

Keywords:

Textiles, maturity, spinning, yarn, yarn cooking, acceptable values, factors, yarn tension, yarn winding speed, puck weight.

Abstract

In this article, the limit parameters of the main factors affecting the performance of the improved working part of the yarn winding machine were determined, and their optimal values were determined by the method of mathematical planning. These values were graphed and analyzed for the effect of the machine on yarn stiffness.

References

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Published

2024-11-01

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How to Cite

Atambaev Dilmuhammad Davronbek ugli, & Jorakhanov Yusfjon Orifjon ugli. (2024). DETERMINATION OF ACCEPTABLE VALUES OF MAIN FACTORS AFFECTING COOKED IP PRODUCTION. IMRAS, 7(11), 24–31. Retrieved from https://journal.imras.org/index.php/sps/article/view/1864

Issue

Vol. 7 No. 11 (2024): IMRAS

Section

Articles