Studies on bivoltine cocoon reeling

Part II: Effect of cocoon cooking condition and reeling basin water temperature on quality characteristics of raw silk of Indian bivoltine hybrid cocoons

Abstract

  Influence of cocoon cooking condition and reeling basin water temperature on quality characteristics of raw silk has been studied for Indian Bivoltine hybrid cocoons. Study has been carried out using two cooking methods viz. Single pan and Pressurised, and five levels of basin water temperatures viz, 30℃, 40℃, 50℃, 60℃ and 70℃. It is observed that both cocoon cooking condition and reeling basin water temperature have significant influence on neatness, cleanness, tenacity and elongation and cohesion of raw silk. All these characteristics have been found to be significantly better in the case of pressurised cooking and 40℃ reeling basin water temperature as compared to those of other conditions. It is observed that single pan cooking associated with low basin water temperature of 30℃ have affected the neatness, cleanness, elongation and cohesion of raw silk significantly. Whereas pressurised cooking method associated with higher basin water temperature of 60℃～70℃ affected the cleanness, elongation and cohesion of raw silk significantly. Results indicate that cooking of the cocoons to the required level and maintaining the medium basin water temperature of 40℃～50℃ is essential for producing better quality raw silk.