摘要
通过C-C热电偶对煮茧过程中茧腔内外温度变化规律测试,分析V型煮茧机和循环式煮茧机温度变化差异,并通过缫丝成绩对比,探讨了温度对缫丝成绩的影响,认为改进V型煮茧机可适应中国原料,提高煮茧质量。
On the basis of the law of temperature distribution inside and outside cocoon cavity during cocoon cooking detected by C-C thermocouple, the temperature difference between V-typed and circular cocoon cooking machines is analysed, and its effects on silk-reeling results are investigated. It is believed that the modified V-Typed Cocoon Cooking Machine suitable for Chinese materials ensures better quality of cooked cocoons.
出处
《丝绸》
CAS
北大核心
1991年第3期47-49,共3页
Journal of Silk
关键词
煮茧过程
茧腔温度
测试
cocoon cooking
cocoon cavity temperature
