Investigation of Some Physical Properties of Knitted Fabrics Produced from Macaroni Yarns

Abstract

Recently there have been new trends in fancy yarns in order to meet consumer demands for drapery, decorative and outwear fabrics. Macaroni yarns are a promising group of fancy yarn which allows new yarn designs with different raw materials at different yarn counts. In the study, supreme knitted fabrics were produced with macaroni yarns of different raw materials (polyester, acyclic, cotton) at different yarn counts (Nm 2/1, Nm 2.5/1, Nm 3.3/1, Nm 4/1 and Nm 4.5/1). Completely randomised one-factor analysis of variance (ANOVA) was used for determination of the statistical significance of the fabric type on selected physical properties of knitted macaroni fabrics in terms of fabric weight (g/m2), dimensional change (%) in the wale and course direction, abrasion resistance, and air permeability properties before and after the washing process. According to the results of the statistical analyses performed using the experimental values obtained from the tests, we determined that the fabric weights (g/m2), dimensional changes (%) in the wale and course direction, abrasion resistance and air permeability properties before and after washing were significantly influenced by the macaroni yarn’s structural parameters (such as the yarn count and raw material comprising it).