An Evaluation Method of the Cooked Cocoons' States Adapted to the Characteristics of Cocoons

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  • 原料まゆ特性に適応する煮熟状態の一評価法
  • ゲンリョウ マユ トクセイ ニ テキオウスル シャジュク ジョウタイ ノ イチ

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The cooking state of cocoons is empirically judged by touching and pressing shells of cocoons by fingers, In replace of this conventional method, the N-value based on Hertz's law was introduced to quantitatively evaluate cooking state of cocoons, and the involvement of water content and solubility of sericine in the layer of cocoons to the N-value was studied.<br>The results in this study could be applied for detecting the feedback information in order to control the state of cooked cocoons.<br>1. As swelling and macerating of sericine in the cocoon layer proceeded, the N-value became smaller. Therefore the state of cooked cocoons could be estimated by the N-value.<br>2. In the case of cocoons cooked in the same condition, as the swelling and macerating of sericine in the cocoon layer was easier, the N-value was smaller. Thus the state of swelling and macerating of sericine in the cocoon layer could be recognized by the N-value.<br>3 If the reelability of cocoons is known before cooking, the suitable N-value for cocoons could be estimated.

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