scholarly journals Compatibilization Effect of Ionic Liquid-Based Surfactants on Physicochemical Properties of PBS/Rice Starch Blends: An Initial Study

Materials ◽  
2020 ◽  
Vol 13 (8) ◽  
pp. 1885 ◽  
Author(s):  
Ahmad Adlie Shamsuri ◽  
Siti Nurul Ain Md. Jamil
Keyword(s):  
Ionic Liquid ◽  
Physicochemical Properties ◽  
Initial Study ◽  
Decomposition Temperature ◽  
Rice Starch ◽  
Dipole Force ◽  
Twin Screw ◽  
Starch Blends ◽  
Polybutylene Succinate ◽  
Compatibilization Effect

Polybutylene succinate (PBS)/rice starch (RS) blends were prepared via the hot-melt extrusion technique through the usage of a twin-screw extruder without and containing ionic liquid-based surfactants (ILbS). Two types of ILbS were used, specifically, 1-dodecyl-3-methylimidazolium trifluoromethanesulfonate, [C12mim][OTf] and 1-dodecyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide, [C12mim][NTf2] were mixed into the PBS/RS blends at the different contents (0–8 wt.%). The tensile and flexural results showed that the blends containing ILbS have a high tensile extension and tensile energy compared to the blend without ILbS. The blends containing ILbS also have a high flexural extension compared with the blend without ILbS. The blends containing [C12mim][NTf2] have a significant improvement in the tensile energy (up to 239%) and flexural extension (up to 17%) in comparison with the blends containing [C12mim][OTf]. The FTIR spectra demonstrated that the presence of ILbS in the blends generated the intermolecular interactions (ion-dipole force and hydrophobic-hydrophobic interaction) between PBS and RS. The DSC results exhibited that the melting points of the prepared blends are decreased with the addition of ILbS. However, the TGA results showed that the thermal decomposition of the blends containing ILbS are higher than the blend without ILbS. The values of decomposition temperature were 387.4 °C, 381.8 °C, and 378.6 °C of PBS/RS-[C12mim][NTf2], PBS/RS-[C12mim][OTf], and PBS/RS, respectively. In conclusion, the ILbS could significantly improve the physicochemical properties of the PBS/RS blends by acting as a compatibilizer.

Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low- and high-amylose rice starch

2021 ◽  
Vol 99 ◽  
pp. 103183
Author(s):  
Zekun Xu ◽  
Yijuan Xu ◽  
Xiaojing Chen ◽  
Lin Zhang ◽  
Haitao Li ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Starch ◽  
Rice Milling ◽  
High Amylose

scholarly journals Manufacture of all-wood sawdust-based particle board using ionic liquid-facilitated fusion process

2021 ◽  
Vol 55 (2) ◽  
pp. 331-349
Author(s):  
Hannes Orelma ◽  
Atsushi Tanaka ◽  
Maija Vuoriluoto ◽  
Alexey Khakalo ◽  
Antti Korpela
Keyword(s):  
Tensile Strength ◽  
Ionic Liquid ◽  
Raw Materials ◽  
Weight Ratio ◽  
Fusion Process ◽  
The Novel ◽  
Particle Board ◽  
Microscopy Technique ◽  
Twin Screw ◽  
Fusion Approach

AbstractTraditional particle board can generate harmful indoor air emissions due to the volatile resin-based compounds present. This study investigated the preparation of sawdust particle board using the novel ionic liquid based fusion approach with [EMIM]OAc. The dissolution parameters were investigated using the thermal optical microscopy technique. The particle board sheets were prepared by hot pressing sawdust in the presence of ionic liquid (IL) ([EMIM]OAc) and subsequently purifying the fusion sawdust matrix from the IL with methanol. The fusion process of the sawdust particles was analysed with SEM and mechanical testing. The raw materials and the produced materials were investigated with elemental analysis, FTIR, and 13C-SS-NMR. IL fusion of the sawdust required a temperature above 150 °C, similar to the glass transition temperature (tg) of lignin. At lower temperatures, strong particle fusion was not obtained. It was observed that the sawdust/IL weight ratio was an important parameter of the fusion process, and a 1:3 weight ratio resulted in the strongest particle boards with a tensile strength of up to 10 MPa, similar to commercial particle boards. The particle fusion process was also studied with a twin-screw extruder. The extrusion enhanced the fusion of the sawdust particles by increasing dissolution of the sawdust particles, which was subsequently seen in elevated tensile strength (20 MPa). The study provides a practical view of how sawdust-based particle board can be manufactured using ionic liquid-based fusion.

scholarly journals A Characteristic Study of Polylactic Acid/Organic Modified Montmorillonite (PLA/OMMT) Nanocomposite Materials after Hydrolyzing

Crystals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 376
Author(s):  
Su-Mei Huang ◽  
Jiunn-Jer Hwang ◽  
Hsin-Jiant Liu ◽  
An-Miao Zheng
Keyword(s):  
Thermal Stability ◽  
Polylactic Acid ◽  
Decomposition Temperature ◽  
Material Strength ◽  
Scanning Calorimetry ◽  
Hydrolysis Process ◽  
Twin Screw ◽  
Thermal Pressing ◽  
Organophilic Clay ◽  
Mmt Clay

In this study, the montmorillonite (MMT) clay was modified with NH4Cl, and then the structures were exfoliated or intercalated in a polylactic acid (PLA) matrix by a torque rheometer in the ratio of 0.5, 3.0, 5.0 and 8.0 wt%. X-ray diffraction (XRD) revealed that the organic modified-MMT(OMMT) was distributed successfully in the PLA matrix. After thermal pressing, the thermal stability of the mixed composites was measured by a TGA. The mixed composites were also blended with OMMT by a co-rotating twin screw extruder palletizing system, and then injected for the ASTM-D638 standard specimen by an injection machine for measuring the material strength by MTS. The experimental results showed that the mixture of organophilic clay and PLA would enhance the thermal stability. In the PLA mixed with 3 wt% OMMT nanocomposite, the TGA maximum decomposition temperature (Tmax) rose from 336.84 °C to 339.08 °C. In the PLA mixed with 5 wt% OMMT nanocomposite, the loss of temperature rose from 325.14 °C to 326.48 °C. In addition, the elongation rate increased from 4.46% to 10.19% with the maximum loading of 58 MPa. After the vibrating hydrolysis process, the PLA/OMMT nanocomposite was degraded through the measurement of differential scanning calorimetry (DSC) and its Tg, Tc, and Tm1 declined.

Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch

2021 ◽  
Vol 335 ◽  
pp. 127666 ◽  
Author(s):  
Yuxue Zheng ◽  
Jinhu Tian ◽  
Xiangli Kong ◽  
Dan Wu ◽  
Shiguo Chen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Starch

Physicochemical properties of proton conducting membranes based on ionic liquid impregnated polymer for fuel cells

2006 ◽  
Vol 16 (23) ◽  
pp. 2256 ◽  
Author(s):  
S. S. Sekhon ◽  
Boor Singh Lalia ◽  
Jin-Soo Park ◽  
Chang-Soo Kim ◽  
K. Yamada
Keyword(s):  
Ionic Liquid ◽  
Fuel Cells ◽  
Physicochemical Properties ◽  
Proton Conducting ◽  
Conducting Membranes

Effects of Molecular Weight of Chitosan on the Biodegradability and Thermal Properties of Polybutylene Succinate/Chitosan Composites

2018 ◽  
Vol 775 ◽  
pp. 26-31
Author(s):  
Sukantika Manatsittipan ◽  
Kamonthip Kuttiyawong ◽  
Kazuo Ito ◽  
Sunan Tiptipakorn
Keyword(s):  
Molecular Weight ◽  
Weight Loss ◽  
Thermal Properties ◽  
Water Absorption ◽  
Melting Temperature ◽  
Microbial Degradation ◽  
Decomposition Temperature ◽  
Molecular Weights ◽  
Significant Difference ◽  
Polybutylene Succinate

In this study, the biodegradability and thermal properties the composites of polybutylene succinate (PBS) and chitosan of different molecular weights (Mn = 104,105, and 106 Da) were prepared at chitosan contents of 0-10 wt%. After 10 days of microbial degradation, the results show that the amount of holes from degradation was increased with either decreasing Mn or increasing chitosan contents. However, the size of holes was increased with increasing Mn and chitosan contents. The results from Differential Scanning Calorimeter (DSC) present that the melting temperature (Tm) of PBS was decreased with increasing chitosan contents. Moreover, there was no significant difference between Tm of the composites with different Mn of chitosan. From the TGA thermograms, the decomposition temperature at 10% weight loss (Td10) was decreased with increasing chitosan contents. Moreover, the water absorption of PBS/chitosan composites was increased with increasing Mn and content of chitosan.

Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

2014 ◽  
Vol 50 (3) ◽  
pp. 744-749 ◽  
Author(s):  
Wenping Ding ◽  
Yuehui Wang ◽  
Wei Zhang ◽  
Yongcheng Shi ◽  
Donghai Wang
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Ozone Treatment ◽  
Rice Starch ◽  
Waxy Rice Flour ◽  
Waxy Rice ◽  
Waxy Rice Starch

scholarly journals Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2419
Author(s):  
Yuheng Zhai ◽  
Jiali Xing ◽  
Xiaohu Luo ◽  
Hao Zhang ◽  
Kai Yang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Loss Modulus ◽  
Rice Starch ◽  
Scanning Calorimetry ◽  
Freeze Thaw ◽  
Textural Parameter ◽  
Waxy Rice ◽  
Pasting Temperature ◽  
Starch Paste ◽  
Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.

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