抄録
The effect of cocoon cooking condition on cocoon filament unwinding tension, reeling characteristics and quality of silk has been studied. Study has been conducted using five cooking conditions viz. single pan with three different temperatures, two pan cooking and pressurised cooking method. Results indicate that cocoon cooking condition influence the swelling and softening of sericin of cocoon filament layers and crossover points the cocoon shell and hence the agglutination force between the cocoon filament and cocoon shell. This in turn influences the reeling tension. Further, cocoon cooking conditions influence significantly the reeling characteristics and quality of raw silk. Results indicate that cocoon cooking conditions have significant correlation with reeling tension, reeling characteristics and quality of raw silk. From the results it can be inferred that under given reeling conditions, reeling tension will give an indications about the cocoon cooking condition, reeling characteristics and quality of raw silk and this could be utilized for process control in the filatures. From the results it is observed that two pan/pressurised cooking methods give significantly better reeling characteristics and quality of silk as compared with single pan cooking method.
