Description:
<jats:p>Castor oil having low content of unsaponifiable matters was chosen for the development of new jute batching emulsion processes. The suitability of the castor oil was also assessed in terms of its favourable colour, odour, specific gravity, acid value, iodine value, saponification value, viscosity, pour points and flash points in comparison to those of conventional JBO. Different recipes for the production of emulsions were standardized in the industrial scale and their suitability were assessed according to their stability, specific gravity, temperature, viscosity and pour points. The recipes were used to spin jute fibre in the jute mill machines. The yarn products were studied to evaluate their work performances based on their physico-chemical properties: moisture regain, t.p.i., W.I., count, strength, tenacity, extension, textile modulus, toughness, QR, oil content and unsaponifiable matters. The yarn products were particularly evaluated in terms of their unsaponifiable matters based on the IJSG criterion. The yarns of processes show quality ratio 93.93 to 104.20 and unsaponifiable matters ranging from 126.05 to 414.92 mg/kg yarn and easily pass the IJSG criterion. The processes therefore appear to be of commercial importance. Key words: Food items, IJSG criterion, JBO, Jute sacks, Unsaponifiables, Vegetable oils. DOI: 10.3329/diujst.v5i1.4376 Daffodil International University Journal of Science and Technology Vol.5(1) 2010 pp.10-18</jats:p>