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United States Department of Agriculture

Agricultural Research Service

Research Project: ENVIRONMENTALLY FRIENDLY PROCESSES AND NEW APPLICATIONS FOR ANIMAL HIDES AND LEATHER

Location: Biobased and Other Animal Co-Products

Title: Effects of bating, pickling, and crosslinking treatments on the characteristics of fibrous networks from un-tanned hides

Authors
item Liu, Cheng Kung
item Latona, Nicholas
item Taylor, Maryann
item Latona, Renee

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 1, 2013
Publication Date: June 20, 2013
Citation: Liu, C., Latona, N.P., Taylor, M.M., Latona, R.J. 2013. Effects of bating, pickling, and crosslinking treatments on the characteristics of fibrous networks from un-tanned hides [abstract}. 109th Annual ALCA Convention, June 20-23, 2013, Pinehurst, North Carolina.

Technical Abstract: The U.S hides and leather industries are facing many challenges today, such as relatively high energy and labor costs; environmental imperatives; quantifying, maintaining, and improving product quality; developing new processes and products; and improving utilization of waste. One of our efforts to address these challenges is to develop new uses and novel biobased products from hides to improve prospective markets and to secure a viable future for the hides and leather industries. We hypothesize collagen fiber networks derived from solid waste of un-tanned hides can be utilized to prepare high performance green composites and air filters, both of which have a great market potential. This study focuses on understanding the effects of processing steps such as bating, pickling, and crosslinking treatments on the morphology and physical properties of the fiber networks derived from un-tanned hides, which will be the starting material for constructing air filters and green composites. Results showed that glutaraldehyde treatment yielded a highly open structure in which the fibers are well separated from each other. This could be attributed to the action of acids during the pickling step.

Last Modified: 11/22/2014
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