摘要
本文把温度作为煮茧过程控制的主要参数，对煮茧过程的特性进行了解析，并对煮茧的过程控制的常用方式进行了分析。
In this paper,temperature is regarded as the main parameter in controlled cocoon cooking process,and both the process and the common control mode are analyzed.The conclusions deduced are useful to improve silkreeling process.
出处
《苏州丝绸工学院学报》
1999年第3期26-31,共6页
Journal of Suzhou Institute of Silk Textile Technology
关键词
煮茧
过程特性
过程控制
温度
cocoon cooking
process property
process controlling
