AFC Down & Feature Quality Control

Perfect quality control system is the basis to make good down & feather. Today I will show you the process of down & feather and how we test them.

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Part One: Down Processing Technological Flow

Down Processing Technological Flow

Part Two: Down & Feather Manufacturing Process

1. Down & Feather Material Classification:

The feathers and down are sorted and extracted using the centrifugal blower’s wind power principle, and the required specification variety of down is extracted by adjusting the size of the centrifugal blower’s air volume and the distance of the spacer inside the separator.

2. Down & Feather Washing:

Washing is divided into steps of initial  washing , washing and rinsing. It removes grease and dirt from the down material. The most advanced washing machines can be electronically controlled: the number of washing cycles, water temperature, rinsing times can vary in order to guarantee the best results.During the  washing process , the number and time of  washing are determined according to the raw  materials. The rinsing phase can be repeated three to five times. A large amount of water is needed to remove all possible residues.

3. Down Dehydration:

The washed down is dehydrated by a centrifuge, and the moisture content of the down can be reduced to 30% through low-speed and high-speed dehydration.

4. Down Drying:

Put the dehydrated down into a dryer for drying , and determine the drying time according to the pressure of the steam to achieve the effect of high temperature disinfection , so that the dried down reaches the standard of softness , smoothness and high bulkiness.

5. Down Cooling and Dust Removal:

After the down is dried, the down is sucked into the cooling cylinder by a negative pressure fan for cooling. The cooling degree is determined as the temperature at room temperature according to the season.
Dust removing machines remove dust and dirt from feather and down. A rotating shaft in a cylinder agitates the material while dust is discharged in special bags.

Down & Feather Sorting and Purification

6. Down & Feather Sorting and Purification:

During this phase, down and feathers are separated by an adjustable airflow. Through the inspection, its down content, fill power, transparency, moisture content and other indicators must meet the standards.

Down & Feather Mixing

7. Down &Feather Mixing:

For different grades of down, the down and feathers are mixed according to different percentages and standards as required to make the finished product meet the required requirements.

Down & Feather Packing and Warehousing

8. Down & Feather Packing and Warehousing:

The down and feathers that have passed the sampling inspection are packaged in special disinfection bags through a negative pressure filling device. Packing 25kg per cm3, it is not suitable to squeeze to avoid affecting the fill power.

Part Three: Down and feather Test Process

After finishing the down, it also needs to pass various strict tests in the laboratory before it can become a qualified down. These tests include down content test, down and feather fill power test, down moisture content test, residual fat rate test, cleanliness test, oxygen consumption test, odor test and microbial test etc.

The following is the specific procedure for these tests:

1. Down content test

Down content: the percentage of down and down in the down feathers.
In the down test experiment, the down content and down content test are the most time-consuming. The inspector needs to sort out the down, down silk, hair flakes, feather and impurities in the 4g sample respectively, and calculate the percentage of down and down silk in the sample content to obtain the down content. The down content test is also the most important experiment in down and feather test, because the down content reflects the quality of down, the warmth retention effect, and the economic value.

Down Content Test

2. Fill power test

Fill power: the degree of elasticity of down and feather.
Weigh 28.5g of pre-treated down according to the standard, shake it into the bulkiness meter one by one, stir it thoroughly with a glass rod and spread it out. Put in the aluminum pressing plate, record the scale value of the two walls of the fluffiness meter barrel after 1 minute, and take the average value. Repeat the experiment three times to obtain the measured value of fill power. Down with high fill power have a relatively good effect on keeping warm.

Down Feather Fill Power Test

3. Moisture content test

Moisture content: the percentage of moisture in down and feather.
Take two copies of about 100g of feathers (about 50g of down) that have not been mixed and shrinkage with samples. When taking samples, be careful not to absorb or disperse moisture, and the sample container should be sealed. Place the samples evenly in two hanging baskets and move them into a constant temperature oven, and weigh them one by one to obtain the original sample mass. Heating and ventilating, oven temperature 105℃±2℃, weighing every 30min to constant weight. The mass of the sample after drying is obtained. According to the original mass of the sample and the mass after drying, calculate the moisture content and take the average of the two samples.

Moisture content test

4. Residual fat rate test

Residual fat is the residual lipids material on down and feather.
Bake the sample to a constant weight, weigh 2 samples (4~5g for feathers and 2~3g for down), wrapped with qualitative filter paper and placed into the three Soxhlet extractors together with the empty filter paper. Pour about 120ml of anhydrous ether from the upper part of the extractor and connect the condenser. Place the receiving flask on a constant temperature water bath and reflux (extract) for 4 hours. After the reflux is over, use a clamp to remove the sample from the extractor, squeeze the solvent dry, connect the condenser or rotary evaporate to recover the ether. Put the 3 receiving flasks into the oven and bake to constant weight. Calculate the residual fat rate according to the standard, and take the average of 2 samples.

Down Feather Residual fat rate test

5. Turbidity test

Turbidity is a key indicator which represents the cleanliness of feather & down materials.
Weigh 10g±0.1g of down and feathers specimen, put them into a 3000ml Erlenmeyer flask, add 1000ml of distilled water, soak, shake, and filter to obtain a sample solution. In a natural light source  not less than 600lx, pour the shaken sample liquid into the cleaned transparency meter to the 600mm mark, let it stand for one minute and observe the double cross line at the bottom of the cylinder. If it’s not clear, slowly release the sample liquid from the bottom until the double cross line at the bottom is clear. Record the bottom of the concave liquid surface of the inner w all of the cylinder at the scale position of the cylinder wall, the scale value is the turbidity.

Down Feather Turbidity test

6. Oxygen consumption test

The milligrams of oxygen consumed in 100g specimen. According to the standard preparation of 3moL / L of sulfuric acid solution, 0.02moL / L of potassium permanganate solution. The same cleanliness method to prepare the sample solution. Pipette 100mL of sample solution (100ml of distilled water for blank test) in a triangular beaker, add 3moL/L sulfuric acid 2mL. Use a micro-burette to drop 0.02moL/L potassium permanganate solution to the end point, record the milliliters of potassium permanganate consumption respectively, and calculate the oxygen consumption. The oxygen consumption is closely related to the microbial indicators.

Down Feather Oxygen Consumption Test

7. Odor test

Odor refers to the smell of down and feather.
Take about 50g of down and feather and put it into a container with lid without odor. The extracted specimens are placed in a sealed place at room temperature for 24h, and three inspectors with normal sense of smell make the judgment. When two out of three people judge the same result as the assessment result. The odor is divided into 4 levels according to the intensity level. level 0: no odor; level 1: very faint; level 2: weak; level 3: obvious.

Down Feather Odor Test

8. Microbial test

When the sample’s oxygen consumption is not greater than 10mg/100g, the microbial indicators of feather down need not be tested.
Microbial determination includes: thermophilic aerobic bacteria test, Streptococcus faecalis test, Clostridium sulphite reduction test, Salmonella test.

Down Feather Microbial test

Part Four: Conclusion

As you see, with strict quality control, AFC has become one of the leading

down & feather manufacturer and supplier in China.  We can offer you the full

Solutions in your down & feather business, assist you to get your business boosted

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