超声波辅助煮茧工艺的研究

Study on ultrasonic-assisted cocoon cooking process

在传统煮茧工艺的调整段和保护段之间增加超声波处理工序,通过模糊正交法及夹角余弦赋权法,得出解舒率、光折和千米茧丝的疵点数等主要评价指标的权重向量,依据正交实验的模糊运算法则,用模糊综合评判模型得出微波煮茧的最优工艺:超声波功率75 W,超声时间90 s,超声温度60℃,超声浴比1∶27。试缫结果表明,超声波辅助煮茧优于直接煮茧工艺,在最优的超声波辅助煮茧工艺下的光折为262.75 kg、解舒率为64.41%、千米疵点数为0.355 6个。采用超声波辅助煮茧工艺操作简单、煮茧效率高、耗能小、清洁性好,研究可为超声波辅助煮茧技术的进一步研究和应用提供依据。

This paper obtains the weight vector of major evaluation indicators such as reelability percentage, cocoon consumption and defect of thousand-meter bave using blurring orthogonal method and included angle cosine weighting method by adding ultrasonic treatment procedure between the adjustment section and protection section of the traditional cocoon cooking process, and obtains the optimized process of microwave cocoon cooking： ultrasonic power 75 W, ultrasound time 90 s, ultrasound temperature 60 ℃ and ultrasound bath ratio 1：27, through blurring comprehensive evaluation model according to the blurring operation principle of orthogonal experiment. The trial reeling result shows that ultrasonic-assisted cocoon cooking is better than direct cocoon cooking process and cocoon consumption, reelability percentage and number of thousand-meter defects are respectively 262.75 %, 64.41% and 0.3556 in the optimized ultrasonic-assisted cocoon cooking process. Ultrasonic-assisted cocoon cooking process has simple operation, high cocoon cooking efficiency, small energy consumption and good cleanability and the study provides basis for further research and application of ultrasonic-assisted cocoon cooking technique.