Degumming technology of mulberry bark

Abstract

The invention relates to a degumming technology for preparing textile fibre by utilizing mulberry bark as a raw material. The degumming technology is characterized in that mulberry bark fiber is degummed by adopting an enzyme treatment method and comprises the following steps: the natural treatment of the mulberry bark; microwave heating; mechanical hammering and dedusting; acid dipping pretreatment; alkali neutralization; alkali pectase treatment; alkali boiling; bathing; cellulose treatment; bleaching; bathing; and drying. The invention has the advantages of high yield efficiency, little fiber damage, high fiber manufacture rate, extremely small consumption of alkali, acid and water, little pollution, low energy and water consumption and safe operation environment.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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AI Technical Summary

Benefits of technology

The technical effect of this new method described by this patented technology can be improved de-branking performance compared to previous methods while reducing damaging impact on fibers or producing more quickly than traditional processes. Additionally, it also reduces costs associated with these treatments without causing harmful side products that could affect health issues for workers involved during their workplace activities.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the quality of green tea (mulberry) fiber during degradation processes due to factors like temperature or humidity conditions affects their ability to be separated into individual components with varying degrees of solubility for water insoluble materials called pectin. Chemically deburred green teas have better yield but they are also damaged easily when exposed to harsh environments over several hours' storage period. To solve these issues, various techniques can be applied including neutralizing chemistry, treatments involving strong acids/alkaline solutions, separation mechanisms based upon specific characteristics of the plant material, drying after treatment, finishing steps before final packaging. However, there still exist challenges related to efficient cleaning without causing damage to the vegetable product being processed.