DİMENSİONAL PROPERTIES OF PLAIN KNITTED FABRICS FROM CHENILLE AND MACARONI YARNS

In this experimental study, dimensional properties of plain jersey knitted fabrics from chenille and macaroni yarns are investigated as a function of material type, relaxation of dry/wet/washing and 5 times laundering. Correlation analyses were conducted in order to observe the reletionships between the boiling shrinkage properties of yarns and dimensional stability of kniitedfabrics. The dimensional stability of fabrics from macaroni yarns is found to be higher than fabrics from chenille yarns. The boiling shrinkage values of macaroni yarns are found to be lower than from chenille yarns.