实验结果表明，其主要原因是原料茧性状差异较大，煮熟茧偏生且煮熟不匀。
The experiment results indicate that the chief reason is that raw cocoon properties vary greatly, and cooked cocoon have not been cooked completely and evenly.
指出了有关文章所采用的煮熟茧动态粘弹性参数的一些问题，并提出了合理选用参数的方法。
The dynamic viscoelasticity has been tested and analysed for two kinds of raw cocoons with good and bad reelabilities under different cocoon cooking process conditions.
解舒张力测试系统主要用于煮茧质量的检测，本文根据该系统在不同工艺条件下对煮熟茧离解张力的测定数据，论述了系统应用的可行性与适用范围，该系统的应用和完善。
By analyzing a group of data obtained from testing associating tension of cooked cocoons under different technical conditions, the author presents the application feasibility and scope of the system.
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