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Journal |
Textile Coloration and Finishing |
Year / Vol., Issue, Month |
2020 / V.32,no.4,Dec |
Title |
Antibacterial and Deodorant Processing to Remove Odor
Substances from Duck Down |
Authors |
Bum Hoon Lee and Hang Sung Cho1* |
Institution/Affiliations |
Shinhan University, 1KITECH |
Pages/Total page |
pp.232 ~ 238 / 7 |
Language |
Korean |
Abstract |
Duck down is a feather of waterfowl and is used as an accessory for
bedding products such as evil, pillow and outdoor sleeping bags due to its soft and
bulky characteristics. Down is used mainly for winter outdoor such as padding and
jumpers because of its excellent thermal insulation effect. Down wear is known as a
product with high added value. Down is processed and sanitized because a large
amount of oil and fat, bacteria, dust, insects, and soil are mixed. In particular, if the
proper amount of oil and fat is not removed, it may cause odor or bacteria, and since
the fishy smell peculiar to down and harmful VOCs (toluene, benzene, etc.) are
released, there is a need to suppress the occurrence of bacteria through the provision
of antibacterial function. In this study, we investigated the substances that cause the
fishy odor of down, and confirmed the effect on the deodorization and antibacterial
properties of down according to processing agents and processing conditions in order
to impart deodorant and antibacterial properties to down. |
Keywords |
duck down, deodorant, antibacterial, washing, zeolite |
Download |
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Reference |
http://koreascience.or.kr/journal/OSGGBT.page?&lang=ko |
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