茧腔内外煮茧工艺温度曲线分析

对“煮茧茧腔内外温度测量装置”实地采集的多组煮茧茧腔内外温度曲线进行分析，把分析结果与实际生产作对照，得山茧腔内温度比处理室温度的变化幅度要小；比较茧腔内温度相对于处理室温度的反映特性，能掌握原料茧关于煮茧抵抗等品质情况；对于煮茧机各部位所采用的温度以及时间的长短需视茧子、煮茧机的不同而定；同一煮茧机因进水管、进气管的位置或出水量的不同，左右茧笼温度略有差异；通过比较、分忻茧腔内外温度曲线，便能掌握煮茧过程中与茧子的吸水、吐水等煮熟特性有关的煮茧温度特性，从而为确立生产中煮茧处理的研究打下基础。

Analysis of Interior and Exterior Temperature Curve of Cocoon in the Cocoon Cooking Process

Analyses were made on some sets of temperature profiles collected on the spot by the interior and exterior temperature of cocoon cooking tester. A comparison between the analytical results and the actual production shows that the temperature change inside the cocoon is less than that in the cookihg machine. By studying the relation of the processing temperatures in the cooking machine to the temperatures inside a cocoon, we could evaluate the cocoon quality. The appropriate temperature and duration for various parts of cooking machine depend on cocoon quality and cocoon cooking machine; slight temperature difference still exists in the same machine due to different locations of the water and steam pipe; through comparing and analyzing the interior temperature profiles of cocoon with the exterior temperature profiles, we could find out the relationship between cocoon cooking temperature trait of the cocoon and the cocoon sopping up or spitting out water in the cooking process, consequently we could establish the base of cocoon cooking theory.