Improving dyeability of modified cotton fabrics by the natural aqueous extract from red cabbage using ultrasonic energy

被引:66
作者
Ben Ticha, Manel [1 ,2 ]
Haddar, Wafa [1 ,3 ]
Meksi, Nizar [1 ,2 ]
Guesmi, Ahlem [4 ]
Mhennia, M. Farouk [1 ]
机构
[1] Univ Monastir, Fac Sci, Unite Chim Appl Environm UR13ES63, Monastir 5000, Tunisia
[2] Natl Sch Engineers Monastir, Monastir 5000, Tunisia
[3] Higher Inst Technol Studies, Ksar Hellal 5070, Tunisia
[4] IMSIU Al Imam Mohammad Ibn Saud Islamic Univ, Coll Sci, Dept Chem, Riyadh 11623, Saudi Arabia
关键词
Cotton dyeability; Red cabbage extract; Cotton modification; Ultrasonic energy; Process optimization; LAC DYE ADSORPTION; PTEROCARYA-FRAXINIFOLIA; FIBERS; CELLULOSE;
D O I
10.1016/j.carbpol.2016.06.056
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The concern regarding sustainable utilization of available resources is growing due to its global importance. In this paper, the dyeability of cotton fabrics with natural colorant extracted from red cabbage was improved by applying cationic groups on cotton fibers. Modification of cotton was carried using acid tannic, Rewin Os, Denitex BC and Sera Fast as cationic agents. The dyeing process was done by ultrasonic energy. The effects of the cationising agent amount, the dye bath pH, the dyeing temperature and duration, on the sonicator dyeing quality were studied. The performances of this process were evaluated by measuring the colour yield (K/S) and the dyeing fastness of the coloured cotton. Besides, modified cotton fibers were characterized by morphology analysis (SEM) and Fourier transform infrared (FTIR) spectra and compared to untreated cotton. Moreover, a two-level full factorial design was employed to optimize the sonicator dyeing process. Mathematical model equation and statistical analysis were derived by computer simulation programming applying the least squares method using Minitab 15. Best dyeing conditions were found to be: 10%, pH 11, 60 min and 100 degrees C respectively for the Sera Fast amount, dye bath pH, dyeing duration and temperature. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码:287 / 295
页数:9
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