鲜茧前处理工艺对缫丝及生丝性能的影响  

Effects of Fresh Cocoon Pretreatment on Silk Reeling and the Properties of Raw Silk

作　　者：刘慧[1] 徐英莲[1] 

机构地区：[1]浙江理工大学先进纺织材料与制备技术教育部重点实验室,杭州310018

出　　处：《现代纺织技术》2018年第1期17-21,共5页Advanced Textile Technology

摘　　要：为探讨鲜茧前处理方式对生丝性能的影响,选择干茧、冰冻茧为研究对象,采用真空渗透、煮茧(不煮茧)、立缫工艺生产35dtex(30/33D)生丝,按照织造要求进行浸泡处理,测试生丝的性能。结果表明:干茧生丝、鲜茧生丝的抱合性能良好,平均抱合次数均超过100次;浸泡处理后,鲜茧生丝丝胶稳定性较差,其抱合力下降幅度较大;鲜茧经过煮茧工艺,在一定程度上能够提高生丝的抱合稳定性;干茧生丝、鲜茧生丝及其浸泡后生丝的结晶度、取向度相差不大;干茧生丝、鲜茧生丝及其浸泡后生丝的断裂强度均超过3.5cN/dtex,能满足基本的织造要求。For exploring the effect of fresh cocoon pretreatment on the properties of raw silk,the dried cocoon and fresh cocoon were selected as the objects of study,and vacuuming penetration,cocoon cooking(non cocoon cooking)and multi-end silk reeling were applied to produce raw silk 35 dtex(30/33 D).Then the raw silk was soaked according to weaving requirements and the performance of raw silk was tested.The experimental results show that dried cocoon(fresh cocoon)raw silks have good cohesion,and the average times is more than 100;the cohesion of fresh cocoon decreases greatly and sericin stability is poor after soaking;cocoon cooking can improve cohesion stability to certain degree.The crystallinity and orientation of these raw silks are close.The breaking strength of these raw silks are over3.5 cN/dtex,so they can satisfy the basic requirement of weaving.

关 键 词：干茧 鲜茧 煮茧 抱合性能 力学性能 

分 类 号：TS143.2[轻工技术与工程—纺织材料与纺织品设计]