工厂实际煮茧方法辨异  

Analysis and Identify Differences on Factories Actual Cocoon Cooking Methods

作　　者：王小英[1] 

机构地区：[1]苏州经贸职业技术学院科技产业处,江苏苏州215009

出　　处：《丝绸》2008年第10期35-36,共2页Journal of Silk

基　　金：国家茧丝绸风险基金项目(2150706)

摘　　要：采用对比试验法,对真空渗透后直接缫丝与经煮熟、调整、保护三大过程煮茧后缫丝的质量与缫折进行比较,并对其利弊进行分析,指出优选煮茧工艺才是降低消耗、提高生丝产质量的关键。To analyze the qualities and filature fold of two cocoon cooking methods, which are direct silk reeling after vacuum infiltration or silk reeling after the cooked-adjusted-protected three procedures, contrast practices are put into the test. Compared their advantages and disadvantages, it finds that the key of reducing consumption and improving the quality of raw silk production is optimization cocoon cooking process.

关 键 词：煮茧方法 解舒 万米吊糙 清洁洁净 缫折 

分 类 号：TS143.222[轻工技术与工程—纺织材料与纺织品设计]