XXII INTERNATIONAL CONGRESS IFATCC ITALIA, LAGO …berger formula 51 53 55 57 59 61 63 innova better...

1

XXII INTERNATIONAL CONGRESS IFATCC ITALIA, LAGO MAGGIORE STRESA, MAY 5-7, 2010

The effects of desizing on the cellulosic substrate preparation process

Matteo Scaburri F.T.R. Forniture Tessili Riunite SpA

2


BIO-Preparation of cotton fabrics Enzymatic desizing Pad-Batch

T = 20° - 60°C

time = 3-12 hours

Bleaching Pad-Steam

washing washing

time = 3-20 minutes

T = 98° - 102°C

3


For our study we used this preparation system largely applied by cotton companies

because of its

Practicatility Semplicity Versatility Easiness

Safety Cheapness

4

High quantity of impurities Lower costs of production Higher working speed

Poor quality of materials


Insufficient degree of preparation

5


The efficacy of α-amilase enzymes could be influenced by different factors

pH value

Chemicals compatibility

Time Temperature

6


ENZYMATIC DESIZING PROCESS

3 ml/l amilolitic enzyme (α-amilase batteric 240 KNU)

5 ml/l detergent (ethoxylated fatty alcohol)

Standard Acids Alkali

Reducing agents Oxidizing agents

Enzymes N° 2 FTR system

Modification

7



Acids

Modification Hydrochloric 0,5 – 1,5 ml/l Acetic 1,0 – 3,0 ml/l Formic 0,5 – 1,5 ml/l Citric 1,0 – 3,0 g/l HEDP 0,5 – 1,5 ml/l DTPMP 0,5 – 1,5 ml/l ATMP 0,5 – 1,5 ml/l

8



Alkali

Modification NaOH 36°Bè 10-20-30-50 ml/l + 5 g/l Sodium persulphate KOH 38°Bè 10-20-30-50 ml/l + 5 g/l Sodium persulphate

9



Reducing agents

Modification Na Hydrosulphite 1 – 3 g/l Na Metabisulphite 1 – 3 g/l

10



Enzymes

Modification Pectinase acid 1 – 3 ml/l

Pectinase alkaline 1 – 3 ml/l

Xylanase 1 – 3 ml/l

Laccase 1 – 3 ml/l

Cellulase 1 – 3 ml/l

11



FTR 1 system

COMPLEX IRON

Modification

COMPLEX IRON NEU 5 ml/l COMPLEX CA 2 ml/l

12



FTR 2 system

INNOVA

Modification NaOH 36°Bè 10-20-30-50 ml/l + 5 ml/l INNOVA 2000

13


Tests have been carried out on 100% cotton fabric 20/24 cloth 156 g/m2

1) Padding at 60°C with desizing recipes

2) Stock for 6 hours at 60°C

3) Continuous washing

4) Pad-Steam bleaching 15 minutes at 99°C

45 ml/l H2O2 130 vol. 25 ml/l NaOH 30% 6 ml/l stabilizer 3 ml/l detergent

5) Continuous washing

14


Evaluation of recipes performances after desizing and bleaching process

Analytical controls of natural and artificial subtances on cotton fiber

Evaluation of degree of preparation on the fabric

Residual starch quantity (Tegewa method) Residual fats-waxes quantity (Soxhlet-petroleum ether) Pectine quantity (oxalate extraxtion-gravimetric determination) Iron ions quantity (colorimetric determination)

Degree of hydrophility (Tegewa Drop-Test method) Degree of desizing (Tegewa method) Degree of whiteness (Berger-Ganz formula) Degree of cellulose polymerisation (Cuen viscosity method)

15



3 ml/l amilolitic enzyme (α-amilase batteric 240 KNU)

5 ml/l detergent (ethoxylated fatty alcohol)

Standard After enzymatic desizing process

low degree of preparation

Fats-waxes -25% elimination Pectins -66% elimination Iron ions -22% elimination Starch 5 Tegewa scale

Evaluation of Standard recipes performances After bleanching Pad-Steam process

good degree of preparation

Good Hydrophility

Good Desizing

Good Whiteness

16


RESULTS

17


CO

MPL

EX IR

ON

sys

tem

INN

OVA

sys

tem

Sta

ndar

d

C-a

c

15”

30”

45”

00”

HYDROPHILITYDrop Testdeterm ina tion

60”

Dro

p p

en

etra

tion

tim

e (

sec

.)

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

18


9

8

7

6

5

4

3

2

1

STARC Hresidua lTeg ewa solutionTe st

Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Teg

ewa

sca

le

CO

MPL

EX IR

ON

sys

tem

INN

OVA

sys

tem

19


IRONionsresidua lC olorimetric de term ina tion(1,10fenantrolina )

Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Eli

min

ati

on

(%)

90%

80%

70%

60%

50%

40%

30%

20% CO

MPL

EX IR

ON

sys

tem

INN

OVA

sys

tem

20


PEC TINSresidua loxa la tee xtra xtion-g ra vim etric de term ina tion

Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Eli

min

atio

n (%

)

90%

80%

70%

60%

50%

40%

100%

CO

MPL

EX IR

ON

sys

tem

INN

OVA

sys

tem

21


WHITENESSDeg reeBerg erformula

Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

BE

RG

ER

for

mul

a

5 1

5 3

5 5

5 7

5 9

6 1

6 3

CO

MPL

EX IR

ON

sys

tem

INN

OVA

sys

tem

22


Final conclusions

The ACIDS chemicals add to an enzymatic desizing

23



Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Eli

min

ati

on

(%)

90%

80%

70%

60%

50%

40%

30%

20%

Encrease the elimination of

ACIDS

24


PEC TINSresidua loxa la tee xtra xtion-g ra vim etric de termina tion

Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Eli

min

atio

n (%

)

90%

80%

70%

60%

50%

40%


ACIDS

25


Final conclusions

The REDUCING chemicals add to an enzymatic desizing

The ACIDS chemicals add to an enzymatic desizing

26



Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Eli

min

ati

on

(%)

90%

80%

70%

60%

50%

40%

30%

20%


REDUCING

27


The ENZYMES add to an enzymatic desizing

Final conclusions The ACIDS chemicals add to an enzymatic desizing The REDUCING chemicals add to an enzymatic desizing

28



Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Eli

min

atio

n (%

)

90%

80%

70%

60%

50%

40%

100%


ENZYMES

29


9

8

7

6

5

4

3

2

1


Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Teg

ewa

sca

leEncrease the elimination of

ENZYMES

30


The ALKALINE chemicals add to an enzymatic desizing

Final conclusions The ACIDS chemicals add to an enzymatic desizing The REDUCING chemicals add to an enzymatic desizing The ENZYMES add to an enzymatic desizing

31


Sta

ndar

d

C-a

c

15”

30”

45”

00”


60”

Dro

p p

en

etra

tion

tim

e (

sec

.)

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Encrease the degree of

ALKALI

32


The application of INNOVA system

to an enzymatic desizing

Final conclusions The ACIDS chemicals add to an enzymatic desizing The REDUCING chemicals add to an enzymatic desizing The ENZYMES add to an enzymatic desizing The ALKALINE chemicals add to an enzymatic desizing

33


Sta

ndar

d

C-a

c

15”

30”

45”

00”


60”

Dro

p p

en

etra

tion

tim

e (

sec

.)

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2


INNOVA

34


9

8

7

6

5

4

3

2

1


Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Teg

ewa

sca

le

INNOVA better

35



Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Eli

min

ati

on

(%)

90%

80%

70%

60%

50%

40%

30%

20%

INNOVA better

36



Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Eli

min

atio

n (%

)

90%

80%

70%

60%

50%

40%

100%

INNOVA better

37



Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

BE

RG

ER

for

mul

a

5 1

5 3

5 5

5 7

5 9

6 1

6 3

INNOVA better

38


Final conclusions The ACIDS chemicals add to an enzymatic desizing The REDUCING chemicals add to an enzymatic desizing The ENZYMES add to an enzymatic desizing The ALKALINE chemicals add to an enzymatic desizing The application of INNOVA system

The application of COMPLEX IRON system

39


Sta

ndar

d

C-a

c

15”

30”

45”

00”


60”

Dro

p p

en

etra

tion

tim

e (

sec

.)

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2


COMPLEX IRON

40



Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Eli

min

ati

on

(%)

90%

80%

70%

60%

50%

40%

30%

20%


COMPLEX IRON

41



Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

Eli

min

atio

n (%

)

90%

80%

70%

60%

50%

40%

100%


COMPLEX IRON

42



Sta

ndar

d

C-a

c

F-a

c

A-a

c

H-a

c

HE

DP-a

c

DT

PM

P-a

c

AT

MP-a

c

Na

OH

KO

H

Pec

-ac

Pe

c-al

k

Xyl

Lacc

Cel

l

Hys

ul

Bis

ul

FT

R 1

FT

R 2

BE

RG

ER

for

mul

a

5 1

5 3

5 5

5 7

5 9

6 1

6 3


COMPLEX IRON

43


encrease the efficacy of the enzimatic desizing process

The ACIDS chemicals add to an enzymatic desizing The REDUCING chemicals add to an enzymatic desizing The ENZYMES add to an enzymatic desizing The ALKALINE chemicals add to an enzymatic desizing The application of INNOVA system The application of COMPLEX IRON system

Final conclusions

44


Thank you very much for your kind attention

XXII INTERNATIONAL CONGRESS IFATCC ITALIA, LAGO …berger formula 51 53 55 57 59 61 63 innova better...

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Transcript of XXII INTERNATIONAL CONGRESS IFATCC ITALIA, LAGO …berger formula 51 53 55 57 59 61 63 innova better...