Control method and device for water temperature of regulation part of cocoon cooking machine

Abstract

The invention discloses a control method and device for a water temperature of a regulation part of a cocoon cooking machine. The cocoon cooking machine comprises a steam inlet pipe, a cold water inlet pipe and drainage pipes. The invention is characterized in that the control on the water temperature of the regulation part of a circular cocoon cooking machine is divided into a high temperature zone, a moderate temperature zone and a low temperature zone, the temperature is adjustable, 0.1-0.15% of surfactant is added into the regulation part according to the water amount, a drainage pipe is mounted in each of the high temperature zone, moderate temperature zone and low temperature zone, namely, a high-temperature zone drainage pipe, a moderate-temperature zone drainage pipe and a low-temperature zone drainage pipe are mounted in the high temperature zone, moderate temperature zone and low temperature zone, respectively, the mounting positions are determined according to the opening of a steam inlet valve of the regulation part and the water temperature, or the opening of the drainage pipes, the steam flow of the steam inlet pipe and the water flow of the cold water inlet pipe are adjustable. The invention skillfully controls the temperature at the desired process temperature by using relatively less water flow, thus the working efficiency of operators is greatly improved, renditta is reduced, and reelability is increased.

Description

technical field [0001] The invention relates to a silkworm cocoon production method and equipment, in particular to a method and device for controlling the water temperature of an adjustment part of a cocoon cooking machine. Background technique [0002] Several production steps of cocoon rope include cocoon cooking, threading, winding and other processes, among which cocoon cooking is one of the most important steps. At present, cocoon cooking is usually completed by using circulating cocoon cooking equipment, which includes cocoon adding, Dipping section, preheating section, high-temperature infiltration section, infiltration low-temperature section, cooking section, adjustment section and outlet low-temperature section, etc. After the silkworm cocoons are infiltrated and preheated, they are cooked in the cooking section. [0003] In the cooking section, the existing circulating cocoon cooking equipment includes a steam inlet pipe, a cold water inlet pipe and a drain pipe....

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Problems solved by technology

[0006] However, the inventors found in the process of realizing the above process that, firstly, the cocoon cooking temperature is realized by the experience of the operator, and in the past, the process temperature was generally not reached, because the existing equipment, the cocoon cooking machine adjustment part is a general There is no partition in the tank. Due to the movement of the cocoon cage, the high temperature of the adjustment part (the area near the cooking chamber) will increase the temperature of the middle temperature area and the low temperature area even if the temperature is not as high as 60 degrees. The traditional method is due to the consideration of sericin. The relationship between melting and loss is not dare to use too high temperature in the high temperature area of ​​the adjustment part, so the inner layer has a lot of threads, and at the same time, because the temperature in the low temperature area rises, the thickness of ten thousand meters increases, and the outer layer does not get effective. protection, the temperature in the low temperature zone is around 45°C, if the temperature is too high, the sagging rate of the inner layer is 60-70%, in order to reduce the temperature, the water intake of too cold water must be opened, which will inevitably lead to an increase in the dissolution and loss of sericin and increase the reeling rate , especially when encountering unskilled production workers, the temperature of water and steam cannot be well grasped, and the inner layer has a higher rate of sagging, which not only seriously affects the quality of the product, but also affects the production efficiency. Some manufacturers simply do not cook cocoon, so there is no way to digest the cocoon that is particularly poorly relieved. Therefore, how to improve the quality of boiled cocoon, reduce costs, and improve labor efficiency has always been a topic and direction that the silk industry and researchers are concerned about.

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