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Short term preservation of hide using vacuum: influence on properties of hide and of processed leather.

Gudro I, Valeika V, Sirvaitytė J - PLoS ONE (2014)

Bottom Line: The microorganisms act for all storage times, but the action is weak and has no observable influence on the quality of hide during the time period mentioned.The hide shrinkage temperature decrease is negligible, which shows that breaking of intermolecular bonds does not occur.Optical microscopy, infrared spectroscopy and differential scanning calorimetry also did not show any structural changes which can influence the quality of leather produced from such hide.

View Article: PubMed Central - PubMed

Affiliation: Textile Material Technology and Design Institute, Riga Technical University, Riga, Latvia.

ABSTRACT
The objective of this work was to investigate vacuum influence on hide preservation time and how it affects hide structure. It was established that vacuum prolongs the storage time without hide tissue putrefaction up to 21 days when the storage temperature is 4°C. The microorganisms act for all storage times, but the action is weak and has no observable influence on the quality of hide during the time period mentioned. The hide shrinkage temperature decrease is negligible, which shows that breaking of intermolecular bonds does not occur. Optical microscopy, infrared spectroscopy and differential scanning calorimetry also did not show any structural changes which can influence the quality of leather produced from such hide. The qualitative indexes of wet blue processed under laboratory conditions and of leather produced during industrial trials are presented. Indexes such as chromium compounds exhaustion, content of chromium in leather, content of soluble matter in dichloromethane, strength properties, and shrinkage temperature were determined. Properties of the leather produced from vacuumed hide under industrial conditions conformed to the requirements of shoe upper leather.

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Equipment for fresh hide packing using vacuum (A) and the packed hide samples (B).
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pone-0112783-g001: Equipment for fresh hide packing using vacuum (A) and the packed hide samples (B).

Mentions: Two fresh calf hides were purchased from the local slaughterhouse (“AGARAS” Lithuania), and were cut into pieces immediately after flaying. Test pieces for further processing and analysis were taken as standard [21]. The little samples (10–15×20 cm) were prepared for laboratory investigations from one hide and bigger samples (42×36 cm) were prepared from a second hide for testing under industrial conditions. All samples (except samples for laboratory tests) were placed into special packing film using a vacuum (10–12·103 Pa) (Fig. 1). Those hide samples entitled “vacuumed” were stored in a fridge at 4°C.


Short term preservation of hide using vacuum: influence on properties of hide and of processed leather.

Gudro I, Valeika V, Sirvaitytė J - PLoS ONE (2014)

Equipment for fresh hide packing using vacuum (A) and the packed hide samples (B).
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4231101&req=5

pone-0112783-g001: Equipment for fresh hide packing using vacuum (A) and the packed hide samples (B).
Mentions: Two fresh calf hides were purchased from the local slaughterhouse (“AGARAS” Lithuania), and were cut into pieces immediately after flaying. Test pieces for further processing and analysis were taken as standard [21]. The little samples (10–15×20 cm) were prepared for laboratory investigations from one hide and bigger samples (42×36 cm) were prepared from a second hide for testing under industrial conditions. All samples (except samples for laboratory tests) were placed into special packing film using a vacuum (10–12·103 Pa) (Fig. 1). Those hide samples entitled “vacuumed” were stored in a fridge at 4°C.

Bottom Line: The microorganisms act for all storage times, but the action is weak and has no observable influence on the quality of hide during the time period mentioned.The hide shrinkage temperature decrease is negligible, which shows that breaking of intermolecular bonds does not occur.Optical microscopy, infrared spectroscopy and differential scanning calorimetry also did not show any structural changes which can influence the quality of leather produced from such hide.

View Article: PubMed Central - PubMed

Affiliation: Textile Material Technology and Design Institute, Riga Technical University, Riga, Latvia.

ABSTRACT
The objective of this work was to investigate vacuum influence on hide preservation time and how it affects hide structure. It was established that vacuum prolongs the storage time without hide tissue putrefaction up to 21 days when the storage temperature is 4°C. The microorganisms act for all storage times, but the action is weak and has no observable influence on the quality of hide during the time period mentioned. The hide shrinkage temperature decrease is negligible, which shows that breaking of intermolecular bonds does not occur. Optical microscopy, infrared spectroscopy and differential scanning calorimetry also did not show any structural changes which can influence the quality of leather produced from such hide. The qualitative indexes of wet blue processed under laboratory conditions and of leather produced during industrial trials are presented. Indexes such as chromium compounds exhaustion, content of chromium in leather, content of soluble matter in dichloromethane, strength properties, and shrinkage temperature were determined. Properties of the leather produced from vacuumed hide under industrial conditions conformed to the requirements of shoe upper leather.

Show MeSH
Related in: MedlinePlus