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.
Highlights
The leather industry is one of the oldest industries in the world, which nowadays plays a large role in the economic system worldwide
Raw hide preservation has always been a challenge for leather manufacturers
The raw hides and skins are flayed from the animal and further processed into leather
Summary
The leather industry is one of the oldest industries in the world, which nowadays plays a large role in the economic system worldwide. The leather industry is a high pollutant industry. The reason for this is that leather is not a ‘‘friend’’ of the environment, as it plays a role in the environmental destruction caused by the meat industry as well as the pollution caused by the materials used in leather preservation and processing. For this reason, raw hide preservation has always been a challenge for leather manufacturers. The raw hides and skins are flayed from the animal and further processed into leather. It is essential to preserve the protein matrix and to temporarily arrest microbial attacks [1]
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