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Desizing

Definition
• Desizing is done in order to removes the size from warp yarn of the
woven fabric. Warp yarn are coated with sizing agents prior to
weaving in order to reduce their fractional properties & to decrease
yarn breakage in loom and improve weaving productivity by
increasing weft insertion speed.
• The sizing materials present on warp yarn acts as a resist toward dye
and chemicals in textile wet processing. it must therefore be removed
before any subsequent wet processing of the fabric.

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Sizing
• Size: A gelatinous film-forming substance, in solution or dispersion,
applied normally to warps but sometimes to wefts, generally before
weaving, to protect the yarn from abrasion in the healds , reed and
each other; to straighten them; and by the addition of oils and fats to
lubricate them.
• Sizing/ Slashing/ Slasher sizing: The process in which warp yarns are
sized during transfer from warpers beam to weavers beams.

Objectives of sizing
• Improve weave ability by
- Removing projecting fibers or hairs
- Increasing tensile strength
- Increasing smoothness
- Reducing static electricity formation

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Some of the sizing Materials

 Starch: Corn,
Potato,
Sago,
CMC (Carbon Methyl Cellulose),  
CMS (Carbon Methyl Starch).

 Natural gums: Locust bean,
Tragacanth .

 Synthetic sizes: PVA,
PAN,
PVAC, etc.

Objective of Desizing
1. To remove the starch material from the fabric.
2. To increase the absorbency power of the fabric.
3. To increase the affinity of the fabric to the dry chemicals.
4. To make the fabric suitable for the next process.
5. To increase the luster of the fabric increase of dyeing and printing.

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Basic Principle of Desizing

• The main ingredient in size that is not water-soluble & usually starch.
• Chemically starch is poly-glucopyranose in which straight chain and
branched chain polymers are present.
• Both the constituents of starch are insoluble in water but they can be made
soluble by hydrolysis of these long chain compounds to shorter ones.
• Thus, under suitable conditions, the following steps show the progressive
hydrolysis of starch.
• However, in desizing, the hydrolysis of starch is carried out only up to the
soluble dextrin stage, as this can be removed off the desized fabric by means of
an aqueous wash.

Basic Principle of Desizing

• The classical desizing process fundamentally involves:

1. Swelling of the highly polymerised size
2. Dissolving
3. Washing off the swollen polymer

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Factors/Consideration for a good

desizing
• The factors on which the efficiency of size removal depends are
as follow...
 Type and the amount of size applied
 Viscosity of the size in solution
 Ease of dissolution of the size film on the yarn
 The nature and the amount of the plasticizer
 Fabric construction
 Method of desizing and
 Method of washing off

Methods of desizing

Desizing

Hydrolytic Oxidative
methods methods

Rot Acid Enzyme Chlorine Chlorite Bromite Peroxy

steeping steeping steeping desizing desizing desizing compounds

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Rot Steep
 This is the oldest and cheapest method of desizing.
 Here no special chemical is used.
 The cloth is first passed through warm water at 40C in a padding
mangle where the cloth is squeezed to about 100% expression.
 The cloth is then allowed to stand for 24 hours.
 The microorganisms, naturally present in water, multiply and
secrete starch-liquefying (hydrolysing) enzymes, which break down
the starch present in the size to water-soluble products

 The cloth is then washed to remove these products.

Rot Steeping

Wetting &
Steeping Washing
squeezing

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Rot steep
Advantages
 Rot steeping is the cheapest of all the desizing methods.
 No chemicals are required.

Disadvantages
 A large floor space is required for this process.
 The process is slow, so desizing time is long.
 Mildew may attack the cloth during steeping
 and cause stains on the fabric.

Acid Desizing
• Diluted sulphuric acid or hydrochloric acid may be used to hydrolyse
the starch from the sized fabric.
• A 0.25%- 0.5 % solution of the acid at room temperature (30oC) is
suitable for this process.
• The cloth is impregnated with the dilute acid solution in a two-bowl
or three- bowl padding mangle and then stored for 8- 12 hours in a
closed concrete pit.

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Acid Desizing

Advantages Disadvantage
 Acid desizing is an economical process.  The main disadvantage of the process is that
 The process is effective and gives fairly mineral acid is harmful to cellulose fibres if
uniform desizing, as it is a chemical- based proper care is not taken.
process. It does not require specific  Especially during the storage stage, the acid-wet
conditions of pH and can be done at room fabric must not be allowed to dry.
temperature.  This would cause the formation of
 It is a much quicker process than rot steep hydrocellulose, which will weaken the fibre.
desizing.

Enzymatic Desizing
• Enzyme desizing is the most widely practiced method of desizing
starch.
• Enzymes are high molecular weight protein biocatalyst that are very
specific in their action.
• Enzymes are named after the compound they break down, for example:
• Amylase breaks down amylose and amylopectin,
• Maltase breaks down maltose and
• Cellulase breaks down cellulose.

• For desizing starch, amylase and maltase are used.

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ENZYMATIC DESIZING
• Enzymatic desizing is the most widely used method for the removal of starch,
amylases being particularly suitable. The advantage in the use of enzymes is that
starches are decomposed without damaging cellulose fibre. These are fairly
sensitive to temperature changes from the optimum. Bacterial desizing agents like
Rapidase are active over a wider temperature range and have certain other
advantages, like tolerance of variation in pH.

• Enzymes suffer from one disadvantage that if the conditions of temperature and
pH are not favourable, their desizing activity is destroyed. For example, their
activity is destroyed they are deactivated above 75°C. An outstanding feature of
enzyme desizing is the specific nature of the enzyme action. Thus diastase
hydrolyses starch but does not tender cellulose. Therefore enzyme desizing is
safer than acid desizing, where cellulose may also get hydrolysed if the
concentration of the acid is higher than the optimum value.

Theory
• Enzyme are complex organic soluble by catalyst formed by living
organisms that catalyze chemical reaction in biological process.

• Amylases are enzymes that hydrolyse and reduce the moleculer weight
of amylose and amylopectin molecule in starch. The traditional
approach is enzymatic Desizing in which α -amylase or diastase
enzyme is used to attack the 1:4 glycosidic links in the starch
breaking down the macromolecules into small soluble saccharides
such as maltose and glucose. Enzymatic Desizing is safer than acid
Desizing where cellulose may also get hydrolysed if the concentration
of acid is higher than the optimum value.

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Enzyme Action

CLASSIFICATION OF ENZYMES
Mainly two types of enzymes. Such as:
Animal enzymes:
Example: Viveral, Novofermosol, Degomma, Waste pancreas, Clotted blood, Liver, etc.
Vegetable enzymes:
There are two types vegetable enzymes.
1.Malt extract enzymes:
Example: Diastafor, Diastase, Gabahit, Maltoferment, Maltostase etc.

2.Bacterial enzymes:
Example: Rapidase, Biolase, Arcy etc
Other ways to define
Cellulose enzymes (degrade cellulose and if more time then cellulose damage and convert glucose)
Amylase enzymes: Outstanding features are – only hydrolyse the starch but do not attack cellulose. So it is used
for de sizing

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Types of amylase enzymes

• Malt extracts /malt preparation enzymes:
Malt enzymes are obtained by extraction of freshly germinated barley corns.
Concentration, temperature, pH are very important for the efficiency of enzyme. If
the temperature is raised to the upper limit, it become destroyed(not useable)Best
result at 600C and destroyed at 750C
• Trade name:
Disastafor.,Ferment D,Terhyd MD etc.
• Bacterial extract enzymes:
The ferment is obtained from bacillus subtilis which grows on grains of rice and breaks
down the starch into water soluble dextrins.i.e. fermented rice→ produce
bacteria→Extract→grow enlarge→prepared. Best result at 70-750C and destroyed at
95-1000C
• Trade name:
Rapidase,Biolase,Bactolase.,Gelatase,Acry
• Pancreatic analysis enzymes:
Pancreatic (animal) enzymes are prepared from the pancrease of slaughtered animals. A
characteristics feature of pancreatic amylases id that they form milky-emulsion in water and
are capable of modifying starch, albumen, pectins and fatts.
• Trade name:
Fermosol,Novofermosol DS,Degomma, Viveral

CONDITION OF ENZYMATIC
DESIZING PROCESS

Diastase/ Amylase pH Temp. °C Time, hour

Pancreatic 6.5-7.5 40-55 12-24
Malt 4.5-5.5 55-65 12-24
Bacterial 6.5-7.5 65-75 1-4
Bacterial,(Thermostable) 7.0-8.0 100-120 1-2 min

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ENZYMATIC DESIZING PROCESS

Four faces must be considered for a successful enzymatic desizing process.

1. Preparation of the desizing mixture:

Agents should be added:
Water
Wetting agent
Salt
Acid/Alkali
Enzyme.
First, salt and wetting agent are added then enzyme.
2. Saturation:
Fabrics containing starch as sizing materials are difficult to wet out. So, it is
mandatory that the mass of fiber and size be saturated to approx. 100% wet pick up.

ENZYMATIC DESIZING PROCESS

3. Digestion/Dissolving:
It means the process of converting starch to soluble materials. In a continuous
process, fabrics are run through a steamer and conversion is accomplished during
the steaming time available. In case of J-box, temperature range is 60 C to 90 C and
time is 15 to 20 mins.

4.Washing:
When desizing has been completed, it should be relatively easy to remove
the short chain sugar as they are water soluble.
Main controlling points:
• Temperature
• PH
• Fabric speed
• Concentration

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Some observation true to

enzymatic desizing
1.The use of greater amount of enzyme does not ensure complete conversion of starch.
2. At lower temperature, desizing efficiency is lower and normally temperature should not be allowed
to drop below 40°C.
3. Compared to the pancreatic enzyme, the malt enzyme has a slower action even with the addition of
more enzymes.
4. Whereas bacterial and pancreatic amylases consist of a single amylase, the malt enzyme has two
constituents, α-amylase and β-amylase, which are found to be in ratio of 1:5 to 1:6. Experiments
showed that conversion of starch by the β-amylase lags considerably behind that of the α-amylase. The
α-amylase attack starch very rapidly at random points, thereby disintegrating the molecule into small
fragments of low molecular weight dextrin. However, the β-amylase attaches itself to the non-reducing
amylose chain where it continuously liberates maltose units and finally transforms it to sugars.
5. Generally, wetting agents are used to facilitate the penetration of the enzyme into the size film
resulting in uniform desizing. However, it does not have great effect on speed and efficiency of the
desizing agent. On the other hand, some wetting agents (mostly anionic) reduce thermal stability of the
enzyme. Nonionic surfactants are comparatively safer.
6. Certain compounds like sodium and calcium salts (mostly chlorides) may be added to amylase
solutions to improve its thermal resistances well as solubility. Pancreatic-amylase cannot reach full
activity in the absence of salts.

ENZYMATIC DESIZING

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Enzymatic desizing
Advantages Disadvantages

 Time required for the desizing process is less.

• Lower additional cleaning effect towards
 It is continuous process, so greater other impurities.
production can be achieved. • No effect on certain starches (e.g. tapioca
starch)
 Closely constructed fabric can be easily
desized, due to the effective enzyme action.

 There is no chance for the cellulose to get

hydrolysed, as in acid desizing.

Oxidative desizing
Desizing with Oxidizing agents
 Though the use of oxidants for desizing of cotton fabric is
widely accepted but their large scale industrial application is
yet to be exploited.

The most important aspects of oxidizing agents are that they

can be applicable to wide range of fabrics, the size content of
which is often not known.

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Oxidative desizing
Advantages
• The advantages of oxidative desizing are supplementary cleaning effect,
effectiveness for tapioca starches but oxidizing agents may damage to fibres.
Disadvantages oxidative desizing are:

1. Like all other desizing processes, reduction of COD content in the

effluent by size recovery is not possible. However, after size recovery,
residual size may be quickly and efficiently removed by oxidative
treatments.
2. Another obstacle, but not limitation, is the need for good control of the
desizing system and good equipment for application. Enzymes show greater
tolerances to concentration variations.
3. Adverse effects of metal contamination. Many quench boxes of singeing
machines contain brass components, which are damaged by oxidants.

Chlorine Desizing
Gaseous chlorine can be used for degradation of starch.
• The grey fabric is padded with water and is passed through a chamber
provided with a false bottom through which gaseous chlorine is blown into
the chamber. Chlorine reacts with water producing nascent oxygen as
follows
• Cl2 + H2O 2HCl + [O]
• By controlling the concentration of chlorine and the time of contact, the
formation of oxycellulose may be prevented. Chlorine gas is troublesome to
handle, hence may be replaced with a dilute solution of sodium hypochlorite
or bleaching powder containing 1.5-2 g/l of available chlorine. The fabric
may be impregnated with the solution, squeezed and stored for one hour at
30°C. It is then washed and antichlored.

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Chlorite Desizing
• Sodium chlorite can be used under acidic condition for oxidising
starch present in grey fabric. Sodium chlorite may be activated by a
mixture of acetic acid and sodium acetate (set at pH 4) at 80°C or with
ammonium sulphate (quantity equal to that of chlorite) at boil. A
concentration of 10 g/l of sodium chlorite is sufficed to complete
desizing within an hour. When the concentration is reduced to 3 g/l,
the time required may be about three hours.

Bromite Desizing
• Sodium bromite (NaBrO2) or preptone has a powerful oxidising action on starch.
This is due to combined action of bromous acid (HBrO2) and hypobromous acid
(HOBr). Bromine oxide breaks into bromine and oxygen.Further, bromine
hydrolyses forming more hypobromous acid. In addition to the breakage of ether
linkage (i.e. the oxygen bridge joining two glucose units), sodium bromide opens
up the glucose ring by the rupture of C2-C3 link with the consequent formation of
a dialdehyde. The dialdehyde is not soluble in water but in hot alkaline solution,
since the adjacent oxygen bridge is highly sensitive to alkali and is broken under
such conditions.Hence, sodium bromite treatment should be followed by a hot
alkaline treatment with or without intermediate washing.
• It is possible to carry out continuous desizing with sodium bromite. The fabric is
padded in a low capacity padder (5-50 gallons) with 0.3% sodium bromide, a
nonionic wetting agent and 0.1% sodium carbonate at room temperature. After
padding, the material is stored for 6-20 minutes or more at room temperature or
slightly higher. The fabric is washed and treated with caustic soda solution in one
or two successive J-boxes and rewashed. Best pH for bromite desizing is 10.
Below pH 9 the decomposition of sodium bromite is rapid, while above pH 11, the
oxidation of starch is slow. The maximum degradation of cellulose occurs at about
pH 10 in bromite desizing.

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The advantages of bromite desizing

• Room temperature operation, no boiler required and consequently

saving of energy.
• Low consumption of sodium bromide (0.2-0.3%).
• Shorter treatment period of 6-15 minutes.
• Uniform desizing.
• Bromite also reacts with other impurities resulting in whiter and
cleaner fabric after desizing.

Peroxy compounds

• Based on availability, cost and effectiveness, only two chemicals are

of prime importance for oxidative desizing – peroxodisulphates and
hydrogen peroxide.

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DESIZING EFFICIENCY TEST:

Desizing Efficiency Test:

Desizing efficiency is found in two ways conventional and TEGEWA method.

Conventional Method:

In this method we first take the weight of the sized fabric, let it be W1. Then
desize the fabric, dry & take the weight, let it be W2. After that the fabric is
treated with 3gpl (35%) HCl at 700 C for 30 min. dry & take the weight of
the fabric. Let it be W3.
Total size = W1-W3.
Residual size = W2-W3.

Desizing Efficiency = (Total size – Residual size)/Total size X 100.

TEGEWA RATING:
Reagent: potassium iodide (10 gm. Of KI (100%) in 100 ml water, add 0.6358 gm
of iodine (100%) stir and shake; iodine is completely dissolved. Fill up to 800 ml
with water then complete to 1000 ml with ethanol. (Shelf life approx 6 months
only).

Method:
 Spot drop wise solution onto fabric.
 Rub in gently.
 Assess change of color.
Note: the test must be carried on fabric cooled down to room temperature; residual
alkalinity has to be neutralities prior to the test.

Assessment: Grey fabric:

No change of color = no starch size present.
Pale blue to bluish = presence of starch size or blend
Violet =of starch size with synthetic size

Desized fabric:
Pale blue to bluish violet = refer to violet scale TEGEWA This indicates residual
Starch content.

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