Development of Sheepskin Processing Technology Using Whey

Sydykova, Gulzhamal; Smagulova, Zauresh; Moisseyeva, Yelena

doi:10.2478/ftee-2023-0036

Artykuł - szczegóły

Tytuł artykułu

Development of Sheepskin Processing Technology Using Whey

Autorzy

Sydykova Gulzhamal , Smagulova Zauresh , Moisseyeva Yelena

Treść / Zawartość

Pełne teksty:

7_Sydykova_Development_Fibres_2023_4.pdf

Pobierz

Identyfikatory

DOI

10.2478/ftee-2023-0036

Warianty tytułu

Języki publikacji

Abstrakty

In this study, the possibility of using whey as a preservative and aldazan as an antiseptic was studied in order to reduce the consumption of sodium chloride, enhance the effect of preservation, and reduce the duration of sheepskin processing during preservation. The whey-salt method proposed for preserving raw sheepskin allows to reduce the consumption of sodium chloride through the use of whey in preservative compositions by up to 50%, the duration of the process of processing skins in comparison with the traditional method by 1.5-2 times (traditional method - 80 hours, proposed - 54-56 hours), the preservation process from 8 to 4 hours, the drying process from 72 to 48-50 hours, the cost of the preservation process, as well as the water consumption and pollution of wastewater from enterprises.

Słowa kluczowe

sheepskin preservative antiseptic curing composition preservation

Wydawca

Sieć Badawcza Łukasiewicz - Łódzki Instytut Technologiczny

Czasopismo

Fibres & Textiles in Eastern Europe

Rocznik

2023

Tom

Vol. 31, no. 4

Strony

53--65

Opis fizyczny

Bibliogr. 32 poz., rys., tab.

Twórcy

autor

Sydykova Gulzhamal

g.sydykova.rpf@mail.ru

Semey branch of LLP "Kazakh Research Institute of Processing and Food Industry", 071410, st. Baitursynova 29, Semey, Republic of Kazakhstan

autor

Smagulova Zauresh

Semey branch of LLP "Kazakh Research Institute of Processing and Food Industry", 071410, st. Baitursynova 29, Semey, Republic of Kazakhstan

autor

Moisseyeva Yelena

Semey branch of LLP "Kazakh Research Institute of Processing and Food Industry", 071410, st. Baitursynova 29, Semey, Republic of Kazakhstan

Bibliografia

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Typ dokumentu

Bibliografia

Identyfikator YADDA

bwmeta1.element.baztech-80b6cd62-db7c-4628-810e-2ed79d6bf500