提高生丝洁净成绩的研究

Study on Improving Raw Silk Neatness

通过对蚕丝的外、中、内层茧丝的排列形态进行研究,并利用模拟煮茧时茧子吐水形成的水斑面积来判断茧子的煮熟均匀状态,得出茧子内外层差异是产生茧丝清洁净度的根本原因。为提高生丝的洁净成绩,最终提高生丝的等级,对生产工艺的方案进行了研究和改造。结果表明,降低茧子上车率可以提高生丝的清洁净度;加强蒸煮并滴酸,可以在保护外层茧丝的同时增强内层的煮熟,有利于减少环颣、糙类的产生,能对洁净产生有效作用;根据煮茧适煮状态与黑板成绩,微调温度出口部温度,并且在缫丝中途进一步剔除次茧,也可有效提高生丝洁净。

Through studying arrangement form of outer, middle and inner layers of cocoon silk and applying water spot area formed by guttation during simulation of cocoon cooking to judge homogeneous state of cooked cocoon, the conclusion is drawn ： the differences of outer and inner layers of the cocoon is the root cause of cocoon silk neatness. In a bid to improve neatness of raw silk and finally enhance the grade of raw silk, the scheme of technology is studied and reformed. The results show： the reduction of reelable cocoon ratio can improve neatness of raw material; the enhancement of cooking and application of acid can strengthen cooking inner layer while protecting outer layer of cocoon silk, beneficial to reducing the generation of knotted and coarse silk and promoting neatness; in accordance with the state of cocoon cooking and blackboard performance, slight adjustment of the temperature at the outlet and further rejection of light defective cocoon in the process of recline silk can also effectively improve neatness of raw silk.