Đánh giá đặc tính sợi xơ dừa qua quá trình xử lý với các dung môi và nhiệt độ khác nhau

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Trương Nhân Đặng, Vũ Việt Linh Nguyễn, Thanh Tâm Trần

Ngôn ngữ: vie

Ký hiệu phân loại: 633.5 Fiber crops

Thông tin xuất bản: Khí tượng Thủy văn, 2022

Mô tả vật lý: 297-306

Bộ sưu tập: Metadata

ID: 498792

Thêm vào giỏ

Coir fibre is a natural material with a high cellulose content that has been studied and applied in a variety of fields in line with the trend of sustainable development. This research looks at how the properties of coir fibre change after being treated with different solvents (H2O, NaOH, NaOH/H2O2) and temperatures. The variations in fibre diameter, mechanical properties, and chemical composition of coir fibres were studied and evaluated. After solvent treatment, the average fibre size decreased from about 300 m to about 240 m. The solvent-treated samples' elongation at break increased from 35% to around 50% (NaOH/H2O at 80°C). As the solvent temperature rises from 70°C to 90°C, the elongation at break and tensile strength of coir fibres decreases. The best mechanical properties were obtained when the fibre was treated with NaOH at 80°C (σ~200MPa). The presence of H2O2 reduces coir fibre tensile strength. The chemical composition of coir fibre was determined using FTIR spectroscopy, which revealed that solvent and temperature had no effect. The results show that the solvents and the temperature of the fibre surface treatment affect the mechanical properties of coir fibres. This finding serves as the foundation for future research into the use of coir fibre in various fields.Xơ dừa là một trong những vật liệu tự nhiên có thành phần cellulose cao và được nghiên cứu ứng dụng trong nhiều lĩnh vực theo xu hướng phát triển bền vững. Bài báo tập trung đánh giá sự thay đổi các đặc tính của sợi xơ dừa sau khi xử lý bằng các dung môi (H2O, NaOH, NaOH/H2O2) và nhiệt độ xử lý khác nhau. Sự thay đổi về kích thước sợi, cơ tính và thành phần hóa của sợi xơ dừa được phân tích và đánh giá. Kích thước trung bình sợi giảm từ khoảng 300 μm còn khoảng 240 μm sau khi xử lý với các dung môi. Độ giãn dài của các mẫu xử lý bằng dung môi đều tăng từ 35% lên đến khoảng 50% (NaOH/H2O tại 80°C). Độ giãn dài lẫn độ bền kéo của sợi xơ dừa giảm khi nhiệt độ dung môi tăng từ 70°C lên 90°C. Cơ tính sợi đạt được tốt nhất khi xử lý bằng NaOH ở 80°C (σ~200MPa). Sự có mặt của H2O2 làm giảm độ bền kéo của sợi xơ dừa. Thành phần hóa học của sợi xơ dừa được đánh giá bằng phổ FTIR cho thấy tác động của dung môi và nhiệt độ không đáng kể. Kết quả cho thấy cơ tính của sợi xơ dừa bị ảnh hưởng bởi các dung môi và nhiệt độ xử lý bề mặt sợi. Điều này tạo cơ sở nền cho các nghiên cứu ứng dụng sợi xơ dừa trong các lĩnh vực khác nhau.

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