丝绸2012，Vol.49Issue(1)：14-16,3.
有无煮茧工序的自动缫丝成绩对比及讨论
Contrast and discussion of automatic reeling silk results between cocoon cooking and none
黄继伟 1林海涛 1宁晚娥 1蒋芳 1岳新霞 1毛文洁 1凌新龙1
作者信息
- 1. 广西工学院生物与化学工程系,广西柳州545006
- 折叠
摘要
Abstract
Two kinds of automatic reeling silk technology which are adapted cocoon cooking and non-cocoon cooking process were tested. The result showed that: when adapting non-cocoon cooking process, silk sericin spreads from inside to outside of cocoon was more nonuniform, the quality of silk is inferior to adapting non-cocoon cooking process, so the non-cocoon cooking technology still need further investigation.关键词
煮茧工序/自动缫丝/生丝品质Key words
Cocoon Cooking/ Automatic reeling silk technology/ Quality of raw silk分类
轻工纺织引用本文复制引用
黄继伟,林海涛,宁晚娥,蒋芳,岳新霞,毛文洁,凌新龙..有无煮茧工序的自动缫丝成绩对比及讨论[J].丝绸,2012,49(1):14-16,3.
