Use of natural fat emulsions in fatliquoring process and investigation of fatty spue formation
Küçük Resim Yok
Tarih
2010
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Yağ kusması özellikle finisajlı koyun derilerinde sık görülen hatalardan biridir. Problemin kaynağı; ham deride yetersiz yapılan yağ giderme işlemi, derinin yapısında fazla doğal yağ kalması, yağlama işleminde kullanılan yağlama maddelerinin miktarının ve sayısının gereğinden fazla olması ve yağlama işleminin uygulamasında yapılan hatalardır. Bu çalışmanın amacı; derilerde yağ kusmasına neden olan doğal yağ miktarının sınır değerlerinin ve mamul deri kalitesi üzerine etkilerinin belirlenmesidir. Denemelerde yüksek miktarda doğal yağ içerdiği bilinen İrlanda ırkı koyun derileri kullanılmıştır. Denemeler üç grupta gerçekleştirilmişir. İlk grup deriler, yağ giderme ve yağlama işlemi yapılmadan işlenmiştir. İkinci grup derilere yağ giderme işlemi uygulanmış ancak yağlama işlemi uygulanmamıştır. Üçüncü grup derilere ise; yağ giderme işleminin ardından işlentide kullanılan koyun derilerinin doğal yağdan emülsiye edilen yağlama maddesi %3, %5ve %7 oranlarında kullanılmıştır. Denemeler sonucu yağlama işleminde %3 yaş emülsiyonu kullanımı mümkün olmakta, %5 ve %7yaş emülsiyonu kullanılan derilerde ön denemelerden elde edilen sonuçlardan beklendiği gibi yağ kusmasına neden olmaktadır. Doğal yağın ve yağ emülsiyonunun; yoğunluk, asit indeksi, peroksit değerleri ve iyot indisi gibi bazı fiziksel ve kimyasal özellikleri araştırılmıştır. Derilerin yüzeylerinin görüntüleri Taramalı Elektron Mikroskopu (SEM) ile elde edilmiş, yaş kusmasına neden olan yaş asiti içeriklerinin belirlenmesi için Gaz Kromatografisi (GC), Nükleer Manyetik Rezonans (NMR) ve Fourier Transform Infrared Spektroskopisi (FTIR) analizleri yapılmıştır. Palmitoleik ve linoleik asitin yapısındaki doymamış bağların doyurulduğu belirlenmiş, palmitik ve stearik asit oranları artmış ve palmitik ile stearik asit yağ kusmasının esas nedeni olarak bulunmuştur.
Fatty spue is one of the most frequently defects appearing on finished leathers, especially sheep skins. Origins of this problem includean insufficient degreasing process, presence of excess residual natural fat in leather, quantity and quality of fatliquoring material added during the fatliquoring process and defective fatliquoring techniques. It is usually not easy to identify this problem during the processes. the aim of the study is to find out the limit value of natural fat that cause to fatty spew and its effect on leather quality. in experiments Irish ovine sheepskins were used, as they known for their high natural fat content. the experiments were carried out in three groups. the first group was processed without degreasing and fatliquoring. the second group was degreased and processed without fatliquoring and the thirdgroupwas degreased; and fatliquored with 3, 5 and 7% of their own emulsified fat. the application of 3% fat emulsion is agreeable due to fatty spew formation in 5% and 7% fat emulsion application, as expected from preliminary tests. Some physical and chemical characteristics of natural and emulsified fats were investigated such as density, acid, peroxide and iodine values. Visual images of skin surfaces were obtained by Scanning Electron Microscopy (SEM). Gas Chromatography (GC), Nuclear Magnetic Resonance (NMR) and Fourier Transform Infrared Spectroscopy (FT-IR) analysis were performed for the determination of fatty acids components that cause fatty spew defect. It was determined that double bond between C and C in the structure of the palmitoleic and linoleic acid was saturated, the ratio of palmitic and stearic acid was increased and palmitic and stearic acid were found to be the main reasons for fatty spew formation.
Fatty spue is one of the most frequently defects appearing on finished leathers, especially sheep skins. Origins of this problem includean insufficient degreasing process, presence of excess residual natural fat in leather, quantity and quality of fatliquoring material added during the fatliquoring process and defective fatliquoring techniques. It is usually not easy to identify this problem during the processes. the aim of the study is to find out the limit value of natural fat that cause to fatty spew and its effect on leather quality. in experiments Irish ovine sheepskins were used, as they known for their high natural fat content. the experiments were carried out in three groups. the first group was processed without degreasing and fatliquoring. the second group was degreased and processed without fatliquoring and the thirdgroupwas degreased; and fatliquored with 3, 5 and 7% of their own emulsified fat. the application of 3% fat emulsion is agreeable due to fatty spew formation in 5% and 7% fat emulsion application, as expected from preliminary tests. Some physical and chemical characteristics of natural and emulsified fats were investigated such as density, acid, peroxide and iodine values. Visual images of skin surfaces were obtained by Scanning Electron Microscopy (SEM). Gas Chromatography (GC), Nuclear Magnetic Resonance (NMR) and Fourier Transform Infrared Spectroscopy (FT-IR) analysis were performed for the determination of fatty acids components that cause fatty spew defect. It was determined that double bond between C and C in the structure of the palmitoleic and linoleic acid was saturated, the ratio of palmitic and stearic acid was increased and palmitic and stearic acid were found to be the main reasons for fatty spew formation.
Açıklama
Anahtar Kelimeler
Malzeme Bilimleri, Tekstil
Kaynak
DERİ BİLİM
WoS Q Değeri
Scopus Q Değeri
Cilt
4
Sayı
3
