摘要
煮茧主要是针对茧丝中丝胶而言，对同一庄口茧来说，不同煮茧工艺使丝胶有不同的膨润溶解度，也将产生不同的茧质特征数．本文对同一庄口茧采用不同煮茧工艺，得到5组茧质特征数．应用灰色系统理论进行综合分析，选择了一组较优工艺参数，最大限度发挥原料优势，以提高缫丝厂效益．
The cocoons from the same lot were cooked under a variety of sets of cooking conductions,and five sets of cocoon quality indexes were obtained. After a comprehensive analysis on these results by means of grew-box theory a set of better parameters of cocoon cooking technology has been selected in this paper.
出处
《生物数学学报》
CSCD
北大核心
1996年第3期219-222,共4页
Journal of Biomathematics
关键词
煮茧
茧质指标
灰色理论
综合评估
Cocoon cooking,Concoon quality index,grey box theory,Comprehensive appraisal
