摘要
本文介绍了浸酸过程中温度对皮质损失和皮革性能的影响,讨论了浸酸过程中温度升高的原因及解决方法,建议在浸酸过程中以及浸酸皮在保存过程中控制温度25℃以下,以保证成革的质量和强度。
The influence of temperature in pickling on the loss of dermal subtance and the physical mechanical quality of leather was disscussed in the paper. The reasons for temperature rising and the solutions for controlling temperature in pickling also were introduced. In order to keep the quality of the leather, pickling must be carried out at temperature below 25℃.
