蒸煮、调整时间对茧层增重的影响及新型煮茧机的改良

Effect of Cooking/Adjustment Time on Weight Increment of Cocoon Shell and Improvement of New Cocoon Cooking Machine

煮茧是制丝工艺中的关键步骤。从煮茧过程中丝胶膨润原理出发,探究煮茧工艺过程中蒸煮时间、调整时间和茧子是否翻面对茧层增重及均匀性的影响。实验结果表明：蒸煮时间为1-2 min时,茧层膨润达到最大;调整时间为40 s时,茧层水增量最大而蛹体水增量最小。在蒸煮过程中,将蚕茧翻面蒸煮将有利于茧层均匀吐水,使得茧层煮熟程度均匀一致。根据实验结果改良制备了新型煮茧机,并对研制的新型煮茧机进行实地评测,结果表明新型煮茧工艺对缫丝成绩有明显提高。

Cocoon cooking is a key step in silk making process. Under the principle of sericin swelling in cocoon cooking process,this experiment explores the influence of cooking time,adjustment time and turnover of cocoon in cocoon cooking process on weight increment and uniformity of cocoon shell. The experimental result shows that swelling of cocoon shell maximizes when cooking time is 1 ~ 2 min; when adjustment time is 40 s,water increment in cocoon shell maximizes and that in pupae minimizes. Reverse cooking of silkworm cocoon will be conducive to uniform guttation of cocoon shell,thus realizing uniform doneness of cocoon shell. This paper improves and makes new cocoon cooking machine according to the experimental result and conducts field measurement on the new cocoon cooking machine made. The result shows that new cocoon cooking process can obviously improve silk reeling performance.