| Titre : |
The deterioration of pickled lambskins |
| Type de document : |
texte imprimé |
| Auteurs : |
P. A. Moffat, Auteur ; G. W. Vivian, Auteur |
| Année de publication : |
1970 |
| Article en page(s) : |
p. 54-76 |
| Note générale : |
Bibliogr. |
| Langues : |
Anglais (eng) |
| Catégories : |
Cuirs et peaux -- Détérioration
Cuirs et peaux d'agneaux
|
| Index. décimale : |
675 Technologie du cuir et de la fourrure |
| Résumé : |
The influence of pickle liquor composition, as well as temperature and time of storage, on pickled sheep and calf skins have been thoroughly investigated by many workers. These faéctors have been referred to by Mitton and Bowes as the storage factors and their importance clearly demonstrated.
Woodroff and Caughley showed the deleterious effect of high acid, approximately 1%, in the pickle liquor at the completion of the process on pelt quality during storage and recommended a 'low acid pickle' whereby the free acid is reduced from 1% to 0.3%. Most New Zealand productions now contain 0.5%-0.6% free acid. Advice from American tanners indicates that the productions have a variable shelf life which is independent of acid strength, so it is apparent that other factors in producing pickled pelts have an effect on their keeping qualities.
The factors involved in the present study are outlined in the statistical design below. A hydration factor has been used in addition to the storage factors of previous workers, in view of the findings of Parr who shoed that pelt pieces pressed to reduce their original weight by 80% were in a sound condition after a storage period of 14 years. Four fellmongery processes have also been included. The storage factors are repeated in this study, since it is felt that there could be interactions between these and the fellmongery processes, as well as interactions with the new storage factor of degree of hydration. These interactions cannot be detected or quantitatively measured using the classical experimental method and for this purpose it is necessary to use factorial analysis. |
| Note de contenu : |
- EXPERIMENTAL : Paint strength - Temperature of stacking - Liming - Deliming and bating - Pickling - Hydration - Temperature of storage - Time of storage
- RESULTS : Visual - Chemical - Physical -
- DISCUSSION : The relationship between chemical and physical data - Summary of the effects of processing and storage factors |
| En ligne : |
https://drive.google.com/file/d/1kgENAJxw1On1JzGFmkioYxKYZJBWZyeU/view?usp=drive [...] |
| Format de la ressource électronique : |
Pdf |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=36598 |
in JOURNAL OF THE SOCIETY OF LEATHER TECHNOLOGISTS & CHEMISTS (JSLTC) > Vol. 54, N° 2 (02/1970) . - p. 54-76
Aller sur edunet
Accueil
Ajouter le résultat dans votre panier Affiner la rechercheThe deterioration of pickled lambskins / P. A. Moffat in JOURNAL OF THE SOCIETY OF LEATHER TECHNOLOGISTS & CHEMISTS (JSLTC), Vol. 54, N° 2 (02/1970)
