The features of primary processing of wool
Închide
Articolul precedent
Articolul urmator
494 4
Ultima descărcare din IBN:
2024-02-27 09:05
SM ISO690:2012
ROMANOVSKA, Tetiana, OSEICO, Nic. The features of primary processing of wool. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 266-267.
EXPORT metadate:
Google Scholar
Crossref
CERIF

DataCite
Dublin Core
Modern Technologies in the Food Industry 2016
Conferința "Modern Technologies in the Food Industry"
3, Chişinău, Moldova, 20-22 octombrie 2016

The features of primary processing of wool


Pag. 266-267

Romanovska Tetiana, Oseico Nic
 
National University of Food Technologies, Kyiv
 
Disponibil în IBN: 26 iulie 2019


Rezumat

It was determined the technological conditions of wet wool cleaning. Soaking wool was spent at water hydraulic kit 10 in three stages at the room temperature. After the third soaking and rinsing was waste water is similar to the original water, but has solutes alkaline nature including hydrophilic salt of sweat. This soaking will significantly reduce the cost of water and will not deteriorate laundering process of wool from contamination.

Cuvinte-cheie
wool, soaking, extractives, hydraulic kit