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ABSTRACT
Food products as a source of natural colorants are gaining widespread popularity around the globe due to their ayurvedic and eco-friendly nature. Current study is aimed with the utilization of food products (Saffron and madder) as a source of dye for woolen yarn. It is found that, for Saffron, irradiation of yarn for 6 min gives high color strength by dyeing for 45 min in the presence of 2% of salts using un-irradiated dye bath of 1 pH, whereas for madder, 4 min is optimal irradiation time for extract to dye irradiated yarn for 25 min in the presence of 6% of salts using the irradiated dye bath of pH 1. The mordanting carried out at optimal conditions show that using both extracts, woolen yarn dyed at optimal conditions has given good color characteristics. It is concluded that microwave radiation has not only improved natural dyeing process but also make the process more eco-friendly and sustainable as well.
摘要
食品作为天然着色剂的来源，由于其不腐朽和生态友好的性质，正在全球得到广泛的普及。目前的研究旨在利用食品（藏红花和茜草）作为羊毛染料的来源染料。结果表明，对于藏红花，在2%的盐存在下，用1pH的未辐照染料浴对纱线进行染色45分钟，辐照6分钟可获得较高的染色强度，而对于茜丝来说，在6%的盐存在下，4分钟是浸出物对辐照纱线进行染色25分钟的最佳辐照时间。使用pH为1的辐照染料浴。在最佳条件下进行的媒染试验表明，用两种浸膏，在最佳条件下染色的毛纱具有良好的颜色特性。结果表明，微波辐射不仅改善了天然染料染色工艺，而且使天然染料染色工艺更加环保、可持续。