摘要
煮茧是缫丝生产的重要环节,煮茧质量直接影响到生丝质量、原料茧消耗、产量完成水平。元朝以前的缫丝生产,煮茧和缫丝混合在一起进行,通过热水传导能量,软化丝胶。工业革命后,日本发明了以千叶式为代表的煮茧机设备,使用蒸汽煮茧。进入21世纪后,中国研制出减压自动煮茧机,采用真空技术,将蒸汽能量传导到茧层内部,极大提高了煮茧均匀性。纵观发展历程,煮茧质量的提高是通过煮茧设备及工艺技术提高来完成的。文章回顾了古代煮茧技术,着重分析了近代以来各个时期的煮茧设备、性能及对未来的展望。
Cooking cocoons is an important step of silk reeling and producing. The quality of cocoon cooking directly influences the quality of raw silk,consumption of cocoons and the level of yield. Before Yuan Dynasty,cocoon cooking and silk reeling were processed simultaneously. The energy was transferred to soften sericin by hot water.After industrial revolution,Japan invented the equipment of cocoon cooking represented by Chiba style which used steam to cook cocoons. In the twenty-first century,machines of automatically cooking cocoons under reduced pressure were developed in China. The machines transfer steam energy to inside layer of cocoons by vacuum technique,and greatly improve the evenness of cocoon cooking. Throughout the development process,the quality of cocoon cooking is improved by cocoon cooking equipment and technology. This paper reviewed the technology of cocoon cooking in ancient times,emphatically introduced the equipment of cocoon cooking and its performance in modern times,and looked into the future.
作者
陈祥平
卜献鸿
刘季平
程明
唐仕成
李刚
CHEN Xiangping;BU Xianhong;LIU Jiping;CHENG Ming;TANG Shicheng;LI Gang(Sichuan Academy of Silk Sciences,Chengdu 610031,China;Sichuan Provincial Silk Engineering Research Center,Chengdu 610031,China;Neijiang Entry-Exit Inspection and Quarantine Bureau,Neijiang 641000,China)
出处
《丝绸》
CAS
CSCD
北大核心
2018年第8期21-28,共8页
Journal of Silk
关键词
煮茧
设备
工艺
回顾
展望
cooking cocoon
equipment
technology
review
prospect
