摘要
通过给予茧层一定水份，并进行冷冻处理，可以明显提高原料茧的通气性、通水性，并降低粒间粒内不同部位之间的差异程度，为煮茧时渗透均匀、煮熟均匀、提高解舒提供有利条件。
The cocoon shell's net structure formed while cocooning determites its air and water penetrating properties and has close reeation with the quality of cocoon cooking. So it has important meaning to silk reeling whether the penetration can be improved before cook- ing. This research shows that adding cocoon shell some water and freezing it can greatly increase raw cocoon's air and water penetra- tion and decrease the deference between cocoons or inner parts of each cocoon, which provises fererable condition for even osmosis, even cooking and high relianility. The degree of cocoon moistening is the key to the result. The best way of freezing equilibrium id cool wind equilibrium.
出处
《纺织学报》
EI
CAS
CSCD
北大核心
2001年第1期56-58,共3页
Journal of Textile Research
