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Short Term Raw Hide Storing Using Vacuum Preservation Method

By Ilze Gudro, Justa Sirvaityte, Virgilijus Valeika and Andra Ulme


It was investigated a behaviour of hide, which was stored 19 days under vacuum at low temperature, during processing into wet blue. Results of determination of collagen proteins removal when liming, deliming-bating and pickling are presented. The qualitative indexes of wet blue processed under laboratory conditions and of leather produced during industrial trials are presented as well. Such indexes as chromium compounds exhaustion, content of chromium in leather, content of matter soluble in dichloromethane, strength properties, and shrinkage temperature were determined. Obtained results allow supposition that hide under vacuum at low temperature can be stored during 19 days, and this does not cause lowering of leather quality

Topics: Hide, vacuum, preservation, collagen proteins, chroming, leather
Publisher: University of Zagreb
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