Influences of high temperature and humidity on vegetable-tanned leather

Leather artifacts, mainly composed of collagen and tanning agents, possess significant historical importance. However, external factors could lead to the aging of such artifacts during preservation. Therefore, it is crucial to examine the impact of various factors on leather aging. In order to know the effects of high temperature and humidity conditions on the changes of leather artifacts, the traditional vegetable tanning agents (chestnut, tara, quebracho, and mimosa) were used to tan the pickled sheepskins to prepare leather artifact model samples. The leather artifact model samples were aged for 0, 2, 4, 8, 16, and 32 days at 80°C and 40–80 % relative humidity (RH). The changes in appearance, structure and thermal stability of the vegetable-tanned leather samples under the synergistic impact of temperature and RH were analyzed using total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), chromatography, and scanning electron microscopy (SEM). The thermal degradation of the samples before and after being tanned with vegetable tanning agents was analyzed using thermal gravimetric analyzer (TGA) analysis. Furthermore, the shrinkage temperature (Ts), tensile strength and elongation at break of the samples were investigated during different aging periods. The study aims to provide valuable insights into the stability of leather artifacts during long-term storage, as well as guidance for their restoration and conservation.