INVerSe Chrome taNNINg teChNology baSed oN Wet WhIte taNNed by al-Zr ComPlex taNNINg ageNt
INVerSe Chrome taNNINg teChNology baSed oN Wet WhIte taNNed by al-Zr ComPlex taNNINg ageNt
复制标题
基于铝锆复合鞣剂白湿鞣的反铬鞣技术
DOI:
--
复制
发表时间:
2015
影响因子:
0.9
通讯作者:
Shi Bi
中科院分区:
文献类型:
--
作者:
Cai Siwei;Zeng Yunhang;Zhang Wenhua;Wang Ya-nan;Shi Bi
In conventional leather production, the chrome in wet blue will be inevitably released into all the floats in post-tanning processes, which brings about a big amount of chromecontaining wastewaters, which can be difficult to treat. As a solution to this problem, an inverse chrome tanning technology based on wet white tanned by Al-Zr tanning agent (AZ) was investigated in present work. The AZ was the co-complexes of Al 3+ and Zr 4+ (9:1, mole ratio) with polycarboxylic acids synthesized in our laboratory. The wet white tanned by AZ had a shrinkage temperature (Ts) of 95 o C under optimal tanning conditions, and therefore, it met the needs of splitting and shaving operations without generation of chrome wastes. More importantly, the wet white was suitable to be followed by retanning, dyeing and fatliquoring processes because of its satisfactory thermal stability and analogous electric charge characteristic to chrome leather. After fatliquoring and fixing by acid, chrome tanning was undertaken as final step. The leather with Ts around 110 o C and comparable physical and aesthetic properties to conventional chrome tanned leather was obtained when 0.5-1% Cr 2 O 3 was used in this inverse chrome tanning technology. The evident advantage of this technology is that no chrome was discharged in whole leather making processes except final chrome tanning and washing processes, and as a result, the volume of chrome-containing wastewater was largely reduced and easier to collect for recovery.
登录
查看更多内容
影响因子:
0.9
作者:
N. Fathima;B. Madhan;J. Rao;B. Nair
通讯作者:
N. Fathima;B. Madhan;J. Rao;B. Nair
影响因子:
0.9
作者:
H. Fan;Li Ling;B. Shi;Qiang He;B. Peng
通讯作者:
H. Fan;Li Ling;B. Shi;Qiang He;B. Peng
影响因子:
0.9
作者:
B. Madhan;J. Rao;B. Nair
通讯作者:
B. Madhan;J. Rao;B. Nair
影响因子:
0.9
作者:
Wu Chao;Wenhua Zhang;Liao Xuepin;Zeng Yunhang;Shi Bi
通讯作者:
Wu Chao;Wenhua Zhang;Liao Xuepin;Zeng Yunhang;Shi Bi
影响因子:
0.3
作者:
O. Suparno;A. Covington;C. Evans
通讯作者:
O. Suparno;A. Covington;C. Evans