Reducing chromium discharge in tanning: The salt-free chrome tanning process
Department of Industries, College of Applied and Industrial Sciences, University of Bahri, P.O. Box13104-Khartoum, Sudan.
Research Article
GSC Advanced Research and Reviews, 2023, 15(01), 015–020.
Article DOI: 10.30574/gscarr.2023.15.1.0100
Publication history:
Received on 20 February 2023; revised on 31 March 2023; accepted on 03 April 2023
Abstract:
Nowadays, there is increasing concern about environmental protection in global industrial activities. The sustainable leather industry is currently focusing on cleaner processing methods to promote a greener environment. However, the discharge of waste streams containing several pollutants poses a significant social threat to the leather sector. The conventional pickling and chrome tanning process is particularly problematic due to the enormous amounts of chlorides and chromium emissions, which have been a longstanding issue that has not been satisfactorily resolved. In order to minimize the emissions of chromium and chloride integrately, a salt-free and high exhaustion chromium tanning method was designed and optimized. The study's results demonstrated that the chrome tanning process could be improved by conducting it in a salt-free environment, resulting in a smooth process and a chromium absorption rate increase to 99% compared to 75% in the conventional process. Moreover, the dosage of Chrome required was minimized from 1.5% to 0.8%, resulting in a significant reduction of residual Chromium concentration in the spent liquor from above 1150 mg/L to 40 mg/L. The novel chrome tanning process significantly decreases the amount of chromium-containing sludge generated and facilitates the disposal of spent liquor with a reduced amount of chrome and chloride. The novel process effectively addresses long-standing problems and meets the requirements of the modern sustainable leather industry.
Keywords:
Leather manufacture; Pickling free-salt; Chrome tanning; Aromatic sulphonic acid
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
