NGHIÊN CỨU QUY TRÌNH NẤU TẨY XƠ CHUỐI BẰNG PHƯƠNG PHÁP HÓA HỌC

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Tác giả: Minh Tuấn Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học & Công nghệ - Trường Đại học Công nghiệp Hà Nội, 2023

Mô tả vật lý: tr.94

Bộ sưu tập: Báo, Tạp chí

ID: 342610

Thêm vào giỏ Liên kết toàn văn

Banana fiber is one of long and strong natural fibers, possessing many superior properties (such as water resistant, antimicrobial, fire retardant, wrinkle resistant…) similar to those of flax, jute, ramie &cotton fibers, so it can be completely de-gummed, softened, combed and spun to be used in haute couture, decorative, furniture and industrial products. However, after being stripped and decorticated, the banana fiber still contains lot of pectin & lignin, so it is rough, dark colour and has limited spinnability. This article studies and compares two typical processes of scouring-bleaching banana fiber by chemical method. The research team has carried out two options of scouring-bleaching process: 1) Scouring-bleaching banana fiber in diluted solution of H2O2 5% in combination with NaOH 4%, liquid ratio 1:20, at 95oC during 30 minutes
2) Scouring-bleaching banana fiber in diluted solution of H2O2 0.5% in combination with NaOCl 0.25%, liquid ratio 1:20, at 95oC during 30 minute. Based on the testing results of tensile strength, whiteness index, and weight loss
scouring-bleaching process and bleachingparameters were chosen. The best results were obtained by the option 2 (combination of two bleaches: hydrogen peroxide and sodium hypochlorite): fiber tensile strength loss, fiber weight loss and fiber whiteness index were equivalent to those of the option 1 but with 12 times reduction of used chemicals compared to the option 1.Xơ từ thân cây chuối là một trong những loại xơ libe tự nhiên dài và bền, sở hữu nhiều tính chất ưu việt (như khả năng kháng nước, kháng khuẩn, chậm cháy, kháng nhàu…), nhiều tính chất giống như xơ bông, lanh, đay, gai nên hoàn toàn có thể xử lý khử keo, làm mềm, chải tơi và kéo thành sợi sử dụng may quần áo thời trang cao cấp, các sản phẩm trang trí, nội thất và công nghiệp. Tuy nhiên, sau quá trình sơ chế tuốt, nạo cơ học, xơ chuối vẫn chứa nhiều keo nên còn thô cứng, sẫm màu và khả năng kéo sợi hạn chế. Bài báo này nghiên cứu và so sánh hai phương án điển hình nấu-tẩy xơ chuối bằng phương pháp hóa học. Nhóm nghiên cứu đã tiến hành hai phương án nấu tẩy xơ chuối: 1) Nấu tẩy xơ chuối trong dung dịch H2O2 5% kết hợp với NaOH 4%, dung tỉ 1:20, ở nhiệt độ 95oC trong vòng 30 phút
2) Nấu tẩy xơ chuối trong dung dịch H2O2 0,5% kết hợp với NaOCl 0,25%, dung tỉ 1:20, ở nhiệt độ 95oC trong vòng 30 phút. Kết quả nghiên cứu cho thấy quy trình nấu tẩy xơ chuối theo phương án 2 đạt kết quả tương đương phương án 1 về độ bền xơ, tỷ lệ giảm khối lượng và mức độ tẩy trắng mong muốn nhưng giảm được đến 12 lần lượng hóa chất sử dụng so với phương án 1.

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