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Antibacterial and Deodorant Processing to Remove Odor Substances from Duck Down

  • Textile Coloration and Finishing
  • Abbr : Text. Color. and Finish.
  • 2020, 32(4), pp.232-238
  • DOI : 10.5764/TCF.2020.32.4.232
  • Publisher : The Korean Society Of Dyers And Finishers
  • Research Area : Engineering > Fiber Engineering > Dyeing Engineering
  • Received : November 13, 2020
  • Accepted : December 1, 2020
  • Published : December 27, 2020

Lee Bum Hoon 1 Hang Sung Cho 2

1신한대학교 섬유소재공학과
2한국생산기술연구원

Accredited

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.

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