Microwave and ultrasonic wave assisted cocoon cooking device and method for cooking cocoons

Abstract

A microwave and ultrasonic wave assisted cocoon cooking device comprises a cocoon cooking barrel outer drum, a microwave generator, an ultrasonic wave generator, a cocoon cooking barrel inner drum, an upper cover of the cocoon cooking barrel outer drum, a lower cover of a cocoon cooking barrel discharge opening, and a cocoon cooking barrel; a plurality of microwave generators and ultrasonic wave generators are distributed on the outer side of the cocoon cooking barrel outer drum; the cocoon cooking barrel inner drum is made of punching hole meshes or mesh materials, and a cover of the cocoon cooking barrel inner drum consists of two semi-circular sector cover plates made of punching hole meshes or mesh materials and connected through a coupling at the circle center; the cover of the cocoon cooking barrel inner drum can be opened or closed in a rotational manner; a pressure gage and a temperature measurer are mounted on the upper cover of the cocoon cooking barrel outer drum; the lower cover of the cocoon cooking barrel discharge opening is connected with a hot water inlet pipe and is equipped with a porous steam coil and the ultrasonic wave generator; the filature cocoon cooking device has a compact and reasonable structure and is high in integration, and a cocoon cooking of the device adopts a microwave assisted direct-streaming technology and an ultrasonic wave assisted cocoon cooking technology at the same time, so that inner, middle and outer layers of cocoons are heated uniformly, the energy is saved, the consumption is reduced, and the cocoon cooking is shortened.

Description

technical field [0001] The invention relates to a silk reeling cocoon cooking device and a process method thereof, in particular to a silk reeling cocoon cooking device with microwave and ultrasonic auxiliary functions and a process method thereof. Background technique [0002] Cocoon cooking is the most important process of silk reeling. The results of overcooking or overcooking will directly affect the quality indicators of raw silk products such as cleanliness, cohesion, etc., as well as the technological indicators and economic indicators such as raw material consumption, reeling, unwinding, etc. . [0003] At present, the cocoon reeling cocoon cooking equipment that is most used at home and abroad mainly includes the cocoon cage circulation steam cocoon cooking machine. When the cocoon cooking machine is working, 104 cocoon cages need to go through the cocoon adding section, impregnating section, preheating section, high temperature infiltration section, There are 9 se...

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Problems solved by technology

[0006] Patent application number ZL201420798494.8 automatic cocoon cooking machine mainly uses two vacuum infiltration machines to work in turn. After vacuum infiltration, directly add high-temperature warm water and steam to cook cocoons in high-temperature boiling mode, eliminating the need for circulating cocoon cooking machines , has made great progress; but there are still the following deficiencies: the machine only has the function of boiling cocoons in high-temperature water, and the method is single, and the cocoon cooking steam heats up the warm water in the barrel through the jacket to cook cocoons, not only slow heat transfer , the efficiency is low. From the perspective of equipment structure and heat transfer method, the central and upper parts of the cocoon in the cocoon cooking barrel heat up the slowest, and the cocoons in each part are heated unevenly, and there will be problems of different degrees of cocoon cooking.

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