摘要
本文以数学理论为依据,以电子计算机为辅助工具,利用四因子二次通用旋转组合设计试验计划,建立了苎麻脱胶煮练工艺的数学模型,首次定性定量地给出了精干麻质量随煮练工艺参数的改变而变化的规律。
Based on the mathematical theory,the mathematical models of the cooking technologyin ramie degumming are established by utilizing the 4 factors'central rotatal experimetnal de-sign of Box-Hunter and by means of electronic computer.The objective law that the qualityof degummed ramie changes with the cooking technological parameters----cooking tem-perature(℃),alkali concentration(g/l),bath ratio and cooking time(h)has been establishedqualitatively and quantitatively for the first time in the field.The mathematical models can beapplied to both scientific research and industrial production in ramie degumming industry.
出处
《中国纺织大学学报》
CSCD
1993年第5期8-14,共7页
Journal of China Textile University
关键词
苎麻
脱胶
数学模型
ramie,degumming(textile processes),gum,mathematical models
residual gum content,degummed ramie
