煮熟茧动态粘弹性的测试分析  

MEASURING AND ANALYSIS ON THE DYNAMIC VISCOELASTICITY OF COOKED COCOONS

作　　者：费万春[1] 李同星[1] 瞿养民 

机构地区：[1]苏州丝绸工学院丝绸系 [2]苏州丝绸工学院

出　　处：《苏州丝绸工学院学报》1993年第1期18-25,共8页Journal of Suzhou Institute of Silk Textile Technology

摘　　要：本文通过对煮熟茧动态粘弹性的测试与分析,得出了一个庄口的煮熟茧在随机抽样的情况下,其振幅的对数衰减值服从正态分布,还对其煮熟茧测试的样本容量进行了探讨.初步了解了煮茧时间与煮熟茧振幅的对数衰减值之间的数学表达式.这些进一步充实了用仪器来测定茧煮熟程度的理论.By the measuring and analysis on the dynamic viscoelasticity of cooked cocoons, the conclusionhas been obtained that under the condition of random sampling,the logarithm attenuation factor ofamplitude obeys normal distribution. The measuring sample size of cooked cocoons is explored. Themathimatic forumula between cook time and the logarithm attenuation factor of amplitude of cookedcocoon is known. This perfected the theory of measuring the degree of cocoon cooking by instru-ments.

关 键 词：煮茧 粘弹性 

分 类 号：TS143.222[轻工技术与工程—纺织材料与纺织品设计]