STUDIES ON MULTIBIVOLTINE COCOON COOKING PART III: EFFECT OF COCOON COOKING (SWELLING) TREATMENT AND ADJUSTMENT TREATMENT ON QUALITY CHARACTERISTICS OF RAW SILK OF INDIAN MULTIBIVOLTINE COCOONS

摘要

The influence of steam cooking temperature and duration of treatment and adjustment treatment temperature profile of cocoon cooking on quality characteristics of raw silk of multibivoltine cocoons has been studied using CSTRI pressurised circular cocoon cooking machine. From the results, it is observed that steam cooking temperature has significant influence on neatness, low neatness, cleanness, tenacity, elongation and cohesion characteristics of raw silk. Steam cooking duration has significant influence on neatness, low neatness, tenacity and elongation of raw silk. Whereas, adjustment treatment temperature profile has significant influence on neatness, cleanness and cohesion of raw silk. It is observed that steam cooking temperatures of 90 °C &95 °C, steam cooking durations of 30 sec and 75 sec and adjustment treatment temperature profile of 95 °C - 75 °C have resulted in better quality of raw silk as compared to other conditions. This is attributed to uniform cooking of cocoons. Further, it is observed that 85 °C Steam cooking temperature in co-ordination with adjustment treatment temperature profile of 95 °C - 75 °C has resulted in under cooking of cocoons and 95 °C steam cooking temperature, 120 sec steam cooking duration and adjustment treatment temperature profile of 97 °C - 75 °C has resulted in overcooking of cocoons. Both these cooking conditions have affected quality of raw silk.