摘要
针对当前在推广采用机外真空渗透处理后煮茧 ,存在生丝洁净成绩降低的问题 ,通过煮茧工艺的对比和分析研究 ,认为其主要原因是在煮茧工艺方面 ;并介绍了在机外真空渗透后进行煮茧时 ,长笼煮茧机各部段一般工艺条件的范围。
It is found that the current prevalent cocoon cooking process following vacuum permeating outside cocoon cooking machine leads to reduced raw silk neatness. Comparative analyses show that the main causes of the reduction lie in cocoon cooking. Therefore, ranges of general processing conditions are determined in various sections of long cage cocoon cooking machines when such vacuum permeating treatment is adopted.
出处
《丝绸》
CAS
北大核心
2000年第2期32-33,36,共3页
Journal of Silk
关键词
真空渗透
煮茧工艺
生丝质量
洁净
vacuum permeating
cocoon cooking
raw silk quality
neatness
