茧质数据与减压煮茧蒸煮温度的关联性分析  

Correlation Analysis of Cocoon Quality Data and Cocoon Cooking Temperature on the Decompressed Cocoon Cooking

作　　者：郑丹[1,2] 任强胜 段春稳 卜献鸿 李帆 王建平 黎钢[1,2] ZHENG Dan;REN Qiangsheng;DUAN Chunwen;BU Xianhong;LI Fan;WANG Jianping;LI Gang(Sichuan Academy of Silk Sciences Co.,Ltd.,Chengdu 610031,China;Modern Cocoon&Silk Manufacturing Technology Resources Sharing and Service Platform of Sichuan Province,Chengdu 610031,China;Sichuan Provincial Silk Engineering Research Center,Chengdu 610031,China)

机构地区：[1]四川省丝绸科学研究院有限公司,四川成都610031 [2]现代茧丝绸制造技术资源四川省科技资源共享服务平台,四川成都610031 [3]四川省丝绸工程技术研究中心,四川成都610031

出　　处：《纺织科技进展》2022年第3期30-32,共3页Progress in Textile Science & Technology

基　　金：四川省应用基础研究项目(2020YJ0269)。

摘　　要：煮茧是制丝的关键工序,煮茧质量影响着生丝质量、产量、茧耗完成水平,煮茧工艺参数包含渗透、吐水、蒸煮、调整保护过程中的温度和时间等,其中蒸煮温度对煮熟程度起到重要作用,而蒸煮的温度设计主要依据茧质指标解舒率、茧层率测试数据,设置好工艺后,根据现场生产情况及质量检测情况做相应调整修正,以达到煮茧工艺最佳化。分析蚕茧茧质数据与减压煮茧工艺蒸煮温度的相关性,通过茧质数据能够设计出比较合理的煮茧工艺参数,减少煮茧工艺调整的盲目性,充分挖掘出原料特性。Cocoon cooking is the key process of silk reeling. The quality, yield and cocoon consumption are affected by the quality of cocoon cooking. The parameter of cocoon cooking process includes the temperature and time in the process of permeability, cocoon cavity guttation, cooking and cocoon protection. The temperature of cooking playes an important role in the degree of cooking. The cooking temperature design is mainly based on the test data of unwinding ratio and cocoon shell percentage. After setting up the process, the corresponding adjustment and correction was carried out according to the on-site production, so as to optimize the cocoon cooking process. The correlation of cocoon quality data and cocoon cooking temperature of the decompressed cocoon cooking was analyzed. Reasonable cocoon cooking parameters could be designed by cocoon quality data, which could reduce blindness of process adjustment and fully excavate the characteristics of cocoon.

关 键 词：茧质数据 减压煮茧 蒸煮温度 关联性 

分 类 号：TS143.2[轻工技术与工程—纺织材料与纺织品设计]