| 煮茧工艺参数的优选 |
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| 引用本文： | 黄晨,洪涛,朱成刚.煮茧工艺参数的优选[J].生物数学学报,1996(3). |
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| 作者姓名： | 黄晨 洪涛 朱成刚 |
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| 作者单位： | 安徽农业大学!230036(黄晨，洪涛)，金寨丝绸总厂!237300(朱成刚) |
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| 摘 要： | 煮茧主要是针对茧丝中丝胶而言，对同一庄口茧来说，不同煮茧工艺使丝胶有不同的膨润溶解度，也将产生不同的茧质特征数．本文对同一庄口茧采用不同煮茧工艺，得到5组茧质特征数．应用灰色系统理论进行综合分析，选择了一组较优工艺参数，最大限度发挥原料优势，以提高缫丝厂效益．
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| 关 键 词： | 煮茧 茧质指标 灰色理论 综合评估 |
SELECTION OF OPTIMUM PARAMETERS FOR COCOON COOKING PROCESS |
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| Huang Chen,Hong Tao,Zhu Chenggang.SELECTION OF OPTIMUM PARAMETERS FOR COCOON COOKING PROCESS[J].Journal of Biomathematics,1996(3). |
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| Authors: | Huang Chen Hong Tao Zhu Chenggang |
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| Affiliation: | Huang Chen;Hong Tao;Zhu Chenggang(Anhui Agricultural University 230036)(Jingzhai Silk factory 23730O) |
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| Abstract: | The cocoons from the same lot were cooked under a variety of sets of cooking conductions,and five sets of cocoon quality indexes were obtained. After a comprehensive analysis on these results by means of grew-box theory a set of better parameters of cocoon cooking technology has been selected in this paper. |
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| Keywords: | Cocoon cooking Concoon quality index grey box theory Comprehensive appraisal |
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