Studies on efficacy of Cocoon Cooking using colour diffusion in different layers of Indian multi-bivoltine Cocoon shell

摘要

The cocoon cooking process softens the sericin of cocoon shell by treating the cocoons at various temperatures and durations. Depending upon the temperature and duration of cooking, the diffusion of water in different layers of cocoon varies. Studies have been conducted for Indian multi-bivoltine cocoons to analyse the influence of temperature and duration of cooking in pan system of cooking on the water diffusion in the different layers of the cocoon shell, by colouring the cooking water with an acid dye solution. Using computer colour matching system the cocoon layers were analysed for dye absorption after unraveling the filaments in 100 meters length. It was observed that the temperature and duration of cooking had significant influence on the water diffusion in different layers of the cocoon shell. It was interesting to note that the staining of the middle layers of the cocoons treated with single, three and five temperatures treatment had significantly improved. This may be attributed to the effective capillary action of water from outside to inside and from inside to outside the cocoons due to pressure difference created by varying temperature treatment during five temperature cooking process. The study clearly indicates that, five temperature cooking treatment permeate water effectively in different layers of the cocoon shell compared to single and three temperature treatment, thus facilitating better unwinding of cocoon filaments from the hot air dried Indian multi-bivoltine cocoons, resulting in better yield.