| Titre : |
Some peculiarities of processing leather from short term preserved hide |
| Type de document : |
texte imprimé |
| Auteurs : |
Kestutis Beleska, Auteur ; V. Valeikienè, Auteur ; S. Mikulytè, Auteur ; Virgilijus Valeika, Auteur |
| Année de publication : |
2017 |
| Article en page(s) : |
p. 290-295 |
| Note générale : |
Bibliogr. |
| Langues : |
Anglais (eng) |
| Catégories : |
Cuirs et peaux -- Conservation
|
| Index. décimale : |
675 Technologie du cuir et de la fourrure |
| Résumé : |
Salt curing is a method that is Widely used for the preservation of raw hides/skins worldwide and this load to the enhanced pollution load of tannery by chlorides. The application of alternative short term preservation methods can leed to a Substantial decrease in materials consumption. Unfortunately, the application of new methods of short term preservation has not proceeded due to two main reasons : the complication of the-preposed preservation method used and unfamiliarity with new chemicals. In this study, attempts have been made to show some peculiarities which occur when processing hide subjected to short term preservation by sprinkling with a dry mixture containing 5% NaCl and 1% (salt-less method). Dehydration and rehydration of the short term preserved hides was investigated, and it was established that simple washing for 2 hours is appropriate to rehydrate preserved hide qualltatively end to remove surplus sodium chloride.
Short term preserved hide is more susceptible to the action of the unhairing-liming process, and collagen and non-collagen proteins of short term preserved hide are affected more during liming than are proteins of a conventionally salted one. The preservation method has an influence on chromed leather ares yield..Wet-blue leather processed from short term preserved hides has 1.4% higher area yield than that produced from salted hide. The shoe upper leather produced from short term preserved hide contained slightly more chromium and fatliquor but the method of preservation had no influence oh strength and organoleptic properties of the shoe upper leather produced. |
| Note de contenu : |
- EXPERIMENTAL PROCEDURES : Raw material - Equipment - Chemicals
- PARAMETERS OF HIDE PROCESSING
- ANALYTICAL METHODS
- RESULTS AND DISCUSSION : Dehydration and rehydration of preserved hide - Influence of liming on hide proteins - Influence of preservation method on area yield of wet-blue leather - Industrial trials |
| En ligne : |
https://drive.google.com/file/d/1ejuSZzwV6W54Zgux22CJz0FGTLEcSQdY/view?usp=drive [...] |
| Format de la ressource électronique : |
Pdf |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=29667 |
in JOURNAL OF THE SOCIETY OF LEATHER TECHNOLOGISTS & CHEMISTS (JSLTC) > Vol. 101, N° 6 (11-12/2017) . - p. 290-295
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