| 山羊猾子皮加工过程中毛纤维干热性能的变化 |
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| 引用本文： | 张业聪,付丽红.山羊猾子皮加工过程中毛纤维干热性能的变化[J].皮革化工,2012(1):4-7,14. |
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| 作者姓名： | 张业聪 付丽红 |
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| 作者单位： | [1]山东轻工业学院化学与制药工程学院应用化学与皮革系,山东济南250353 [2]山东杏林科技职业学院,山东济南250200 |
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| 摘 要： | 采用热台显微镜对山羊猾子皮加工过程中，浸水、酶软化、鞣制、加脂对羊毛纤维的耐干热性能包括热收缩率和收缩温度的影响进行了研究。结果表明：浸酸和加脂在一定程度上使毛纤维的最终收缩率降低，而鞣制使毛纤维的最终收缩率增加；加脂剂的种类和数量对毛纤维耐干热性能有较大的影响；酶处理使毛纤维的最终收缩率下降，耐干热收缩性能有所提高。
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| 关 键 词： | 热台显微镜 干热性能 毛纤维 |
Study on the Dry Thermal Properties of Wool Fiber during the Processing of Kid |
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| ZHANG Ye-cong,FU Li-hong.Study on the Dry Thermal Properties of Wool Fiber during the Processing of Kid[J].Leather Chemicals,2012(1):4-7,14. |
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| Authors: | ZHANG Ye-cong FU Li-hong |
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| Affiliation: | 1. Department of Applied Chemistry and Leather Engineering,School of Chemistry and pharmaceutical Engineering, Shandong Polytechnic University,Ji＇nan 250353,China; 2. Shandong Xinglin Vocational College of Science and Technology, Ji＇nan 250200,China) |
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| Abstract: | The dry heat shrinkage behaviors of wool fiber were studied by the thermal microscope during the processing of kid as well as the effects of different tanning agents, fatliquors, enzyme on the wool fiber. The results showed that both pickling and fatliquoring could reduce the final contraction percentage of wool fiber, but the tanning could not; the kind and number of fatliquors played important effects on the dry heat shrinkage behaviors; the enzyme could reduce the final contraction percentage and the dry heat shrinkage property could be improved. |
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| Keywords: | thermal microscope dry thermal property wool fiber |
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