Parameters Influencing the Formation of Cross Bobbin

Authors

Abstract

Some parameters influencing the formation of cheeses are investigated. The investigation is performed on straight faces and cones, with cone angles of 4°20' and 5°57'. The impact of winding speed, bobbin radius and its shape on specific mass and changes of shape are discussed. The results obtained indicate that straight faces is the best shape to be formed. The greater the radius and cone angle, the more problems occur in winding and unwinding from the bobbin.

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Published

2001-11-30

How to Cite

[1]
Kovačević, S. 2001. Parameters Influencing the Formation of Cross Bobbin. Tekstil. 50, 11 (Nov. 2001), 568–574.

Issue

Vol. 50 No. 11 (2001)

Section

Professional paper

License

Copyright (c) 2001 Hrvatski inženjerski savez tekstilaca

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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