有无煮茧工序的自动缫丝成绩对比及讨论  

Contrast and discussion of automatic reeling silk results between cocoon cooking and none

作　　者：黄继伟[1] 林海涛[1] 宁晚娥[1] 蒋芳[1] 岳新霞[1] 毛文洁[1] 凌新龙[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《丝绸》2012年第1期14-16,共3页Journal of Silk

摘　　要：首先就有煮茧与无煮茧工序的自动缫丝分别进行了试验,然后对2种工艺路线所得的实缫数据进行对比,经过分析和讨论认为,相对于有煮茧工序缫丝而言,无煮茧工序缫丝存在内外茧层丝胶膨润不均匀的概率较大,导致实缫效果不好,且影响生丝品质,即省略煮茧工序的相关技术尚不成熟,有待进一步研究。Two kinds of automatic reeling silk technology which are adapted cocoon cooking and non-cocoon cooking process were tested. The result showed that： when adapting non-cocoon cooking process, silk sericin spreads from inside to outside of cocoon was more nonuniform, the quality of silk is inferior to adapting non-cocoon cooking process, so the non-cocoon cooking technology still need further investigation.

关 键 词：煮茧工序 自动缫丝 生丝品质 

分 类 号：TS143.22[轻工技术与工程—纺织材料与纺织品设计]