ABSTRACT
The objective of this work was to develop an environmental friendly method for the effective utilization of coir fibre by adopting steam pre-treatment. The retting of the coconut bunch makes strong environmental problems which can be avoided by this method. Chemical characterization of the fibre during each processing stages confirmed the increase of cellulose content from raw (40%) to final steam treated fibres (93%). Morphological and dynamic light scattering analyses of the fibres at different processing stages revealed that the isolation of cellulose nano fibres occur in the final step of the process as an aqueous suspension. FT-IR and XRD analysis demonstrated that the treatments lead to the gradual removal of lignin and hemicelluloses from the fibres. The existence of strong lignin-cellulose complex in the raw coir fibre is proved by its enhanced thermal stability. Steam explosion has been proved to be a green method to expand the application areas of coir fibre.
Subject(s)
Chemical Fractionation/methods , Green Chemistry Technology/methods , Lignin/analogs & derivatives , Nanofibers/chemistry , Hydrogen-Ion Concentration , Lignin/chemistry , Lignin/isolation & purificationABSTRACT
The binary phase behavior of purified 1, 3-dipalmitoyl-2-stearoyl-sn-glycerol (PSP) and 1, 2-dipalmitoyl-3-stearoyl-sn-glycerol (PPS) was investigated at a very slow (0.1 degrees C/min) and a relatively fast (3.0 degrees C/min) cooling rate. Mixtures with molar fractions of 0.1 increments were studied in terms of melting and crystallization, polymorphism, solid fat content (SFC), hardness and microstructure. Only the alpha-form of a double chain length (DCL) structure was detected for all mixtures in both experiments. The kinetic phase diagram, constructed using heating DSC thermograms, displayed two distinct behaviors separated by a singularity at the 0.5(PSP) composition: a eutectic in the X(PSP)< or =0.5 and a monotectic in the X(PSP)< or =0.5 concentration region. The singularity was attributed to the formation of a 1:1 (mol:mol) molecular compound. Apart from the segment from 0.0(PSP) to the eutectic point, X(E), the simulation of the liquidus line using a model based on the Hildebrand equation suggested that the molecular interactions are strong and tend to favor the formation of unlike pairs in the liquid state and that the miscibility is not significantly dependent on cooling rate. The kinetic effects are manifest in all measured properties, particularly dramatically in the X(PSP)< or =X(E) concentration region. An analysis of induction time as measured by pulse nuclear magnetic resonance (pNMR) showed that PPS retards crystal growth, an effect which can explain the peculiarity of this concentration region. At both cooling rates, fit of the SFC (%) versus time curves to a modified form of the Avrami model revealed two common growth modes for all the mixtures. The polarized light microscope (PLM) of the PSP-PPS mixtures revealed networks made of spherulitic crystallites of size, growth direction and boundaries that are varied and sensitive to composition and cooling rate. The change in the microstructure and final SFC (%), particularly noticeable at compositions close to the eutectic, explain in part the differences seen in relative hardness.
Subject(s)
Glycerol/analogs & derivatives , Stearates/chemistry , Triglycerides/chemistry , Calorimetry, Differential Scanning , Crystallization , Glycerol/chemistry , Hardness , Kinetics , Phase Transition , Temperature , Thermodynamics , X-Ray DiffractionABSTRACT
The binary phase behavior of pure 1,3-dimyristoyl-2-stearoyl-sn-glycerol (MSM) and 1,2-dimyristoyl-3-stearoyl-sn-glycerol (MMS) was investigated in terms of polymorphism, melting and crystallization behavior, SFC, hardness and microstructure. Samples were crystallized at cooling rates of 3.0 and 0.1 degrees C/min. The asymmetric TAG demonstrated lower melting and crystallization points at both cooling rates. All samples crystallized in the beta' polymorph when cooled at 0.1 degrees C/min and in the alpha polymorph when cooled at 3.0 degrees C/min. The experimentally determined kinetic phase diagram of MSM-MMS was monotectic for both cooling rates. This data was well described by a thermodynamic model using the Bragg-Williams approximation for non-ideality of mixing and suggested that in both the solid and liquid states, like pair interactions (MSM-MSM and MMS-MMS) were favored over MSM-MMS interaction. A strong tendency to phase separation in the solid phase was also observed. For both cooling rates, the fit of the SFC (%)-time curves to a modified form of the Avrami model indicated that crystallization occurred in two distinct kinetic steps. Depressions seen in SFC did not correspond to depressions in hardness or melting temperatures.
Subject(s)
Glycerides/chemistry , Glycerol/analogs & derivatives , Phase Transition , Stearates/chemistry , Calorimetry, Differential Scanning , Crystallization , Glycerol/chemistry , Microscopy , Temperature , Time Factors , X-Ray DiffractionABSTRACT
The high- and medium-melting fractions of milk fat (HMF and MMF, respectively) were crystallized in the presence of various solvents, including the low-melting fraction of milk fat (LMF), canola oil (CO), hexane, and ethyl acetate. Choice of solvent was shown to have a strong influence on phase behavior and crystallization kinetics. Dilution and solubilization effects were observed for all the blends. More solids were formed in the HMF and MMF blends with LMF than with CO, and complexes were formed between the milk fat fractions possibly because of molecular complementarity. Solids were slightly higher for the more polar ethyl acetate than for hexane. Crystallization proceeded more rapidly in the presence of LMF and ethyl acetate than in the presence of CO and hexane, respectively. According to the Hildebrand equation, HMF and MMF were ideally soluble in LMF and CO. X-ray diffraction spectroscopy (XRD) revealed the existence of liquid-state structure in mixtures of HMF/CO, HMF/LMF, MMF/CO, and MMF/LMF. The observed liquid-state structure was reminiscent of liquid crystals. No differences were observed in the structure of the liquid phase between LMF- and CO-containing mixtures.
Subject(s)
Fatty Acids/chemistry , Milk/chemistry , Triglycerides/chemistry , Animals , Crystallization , Fatty Acids/isolation & purification , Kinetics , Solvents , X-Ray DiffractionABSTRACT
Fat-crystal networks demonstrate viscoelastic behavior at very small deformations. A structural model of these networks is described and supported by polarized light and atomic-force microscopy. A mechanical model is described which allows the shear elastic modulus (G') of the system to be correlated with forces acting within the network. The fractal arrangement of the network at certain length scales is taken into consideration. It is assumed that the forces acting are due to van der Waals forces. The final expression for G' is related to the volume fraction of solid fat (Phi) via the mass fractal dimension (D) of the network, which agrees with the experimental verification of the scaling behavior of fat-crystal networks [S. S. Narine and A. G. Marangoni, Phys. Rev. E 59, 1908 (1999)]. G' was also found to be inversely proportional to the diameter of the primary particles (sigma approximately equal to 6 microm) within the network (microstructural elements) as well as to the diameter of the microstructures (xi approximately equal to 100 microm) and inversely proportional to the cube of the intermicrostructural element distance (d(0)). This formulation of the elastic modulus agrees well with experimental observations.
