Quality chance of Karakul pelts during technological processing function of the preserving method used
1994
Bradatan, G. | Chiorascu, I. | Hrinca, G. | Gherasim, G. (Institutul de Cercetare si Productie pentru Cresterea Ovinelor si a Caprinelor, Palas-Constanta (Romania))
Experiments are made on the influence of new methods for preserving the Karakul pelts (salting-drying, pickling with a 40 per cent NaCl solution, artificial drying) upon the natural traits and their commercial value during the technological processing of pelts till finished article. Shortening the preservation period from more than 30 days till 63-190 hours has favourable effects upon the natural traits, the commercial value and the biochemical structure of the pelt, if we are to consider that 93-95 per cent of the capillary water is eliminated after only 24 hours and the rest of it up to 72 hours; the proteolytic activity of the bacteria ceases at a 10-14 per cent water content in the pelt. Karakul pelts reduce their dimensions following the preservation (up to 77.2-89.8 per cent - surface; 35.9-54.1 per cent weight; 46.0-71.5 per cent - thickness) and the industrial processing (up to 81.5-85.4 per cent - surface; 23.3-35.2 per cent weight and 58.5-79.4 per cent -thickness) as compared to their initial function state of the preserving method used.
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