2005 Volume 14 Pages 67-72
The influence of cocoon cooking condition and reeling speed on quality characteristics of raw silk has been studied for Indian Bivoltine hybrid cocoons. Study has been conducted using two cooking methods viz. single pan and pressurised, and nine levels of reeling speeds from 50mtrs/min to 210mtrs/min. Neatness, cleanness, tenacity elongation and cohesion of raw silk have been found to be significantly better in the case of pressurized cooking as compared to open pan cooking. It is observed that as the reeling speed increases elongation, neatness, cleanness of raw silk decrease significantly, where as tenacity and cohesion of raw silk are found to increase. Results indicate that slow speed reeling and pressurized cooking method give better quality raw silk, whereas open pan cooking method and higher reeling speed affect the quality of raw silk significantly. Results indicate that cooking of the cocoons to the required level and maintaining the reeling speed of 80∼120m/min are essential for producing better quality silk with optimum production and better profit from CSTRI multiend reeling machine.