采用低温煮茧提高触蒸后的生丝抱合力

Improve Directly-steamed Raw Silk Cohesion by Low Temperature Cocoon Cooking

通过实验和实缫验证,对采用触蒸前处理工艺后的生丝抱合力的影响进行了调查分析,并介绍了采用低温煮茧提高生丝抱合的煮茧方法。

Through experiment and verifieation, investigations and analyses on thefactors affecting cohesion of raw silk of cocoons pretreated by direct steamingare made, thereby, a cocoon-cooking process capble of improving raw silkcohesion is presented.