Influence of cocoon cooking condition on cocoon filament exfoliation tension, reeling and quality characteristics of raw silk of multi-bivoltine cocoons.

摘要

The effect of cocoon cooking condition on cocoon filament unwinding tension, reeling characteristics and quality of raw silk has been studied in the case of Indian multi-bivoltine (Cross breed) cocoons. Cocoons were cooked to different cooking degree by adopting different cooking methods. Cocoon cooking conditions have significant correlation with reeling tension, reeling characteristics and quality of raw silk. Cocoon cooking conditions influence the swelling and softening of sericin of cocoon filament layers and crossover points in the cocoon shell and hence the filament unwinding tension. This in turn influences the reeling tension. Further, cocoon cooking conditions influence significantly the reeling characteristics and quality of raw silk. From the results, it can be inferred that under given reeling conditions, reeling tension will give an indication about the cocoon cooking conditions and this could be utilised for process control in the filatures. Further, it is observed that pressurized cooking method gives significantly better reeling characteristics and quality of silk as compared with single pan cooking method.