煮茧触蒸前处理工艺研究〔八〕  

A Study of Pretreatment Process for Cocoon Direct Steaming (8)

作　　者：周启正 

机构地区：[1]浙江菱湖丝厂

出　　处：《丝绸》1989年第11期33-34,共2页Journal of Silk

摘　　要：(一)触蒸温度对内层茧丝洁净影响明显,具有“高温高效,低温低效”的规律;对带尾巴的汤茧,呈现“温度升高,香味变浓,汤茧减少”之特征。(二)针对高温急干茧存在新茧有绪率低、内层落绪多、解舒率不高等问题,应用高温短时间触蒸前处理工艺,采用缩短机内热平衡时间,获得明显改善。Direct steaming temperature strikingly influences the neatness of inner-layer silk,following a law of "high temperature high effect,low temperature low effect". Theprocess results in "stronger fragrance and less number with the rising of temperature"for unreelable tailed cocoons. Such problems as low percentage of groped-end cocoon andreelability, and more dropping ends in inner layer for high-temperature shock dryedcocoons can be overcome remarkably by high-temperature short-duration direct-steampretreatment.

关 键 词：煮茧 触蒸 前处理 工艺 制丝 

分 类 号：TS143.222[轻工技术与工程—纺织材料与纺织品设计]