Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Bangkok 10140, Thailand.
Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Bangkok 10140, Thailand.
Carbohydr Polym. 2018 Aug 1;193:249-258. doi: 10.1016/j.carbpol.2018.04.008. Epub 2018 Apr 3.
Water removal during drying of nanofibrillated cellulose (NFC) generally results in the formation of hydrogen bonds between fibers, leading to irreversible fiber agglomeration and hence their poor water redispersibility. The feasibility of using lime residues after juice extraction to produce dried NFC possessing superior redispersibility was here investigated. After autoclaving at 110-130 °C for 2 h, high-shear homogenization at 3800 × g for 15 min and high-pressure homogenization at 40 MPa for 5 passes, NFC having the diameters of 5-28 nm and crystallinity index of 44-46% could be obtained. After hot air drying at 60 °C, dried NFC could be well dispersed in water, with viscoelastic property similar to that of the originally prepared NFC suspension. Pectin associated with cellulose nanofibrils helped prevent fiber aggregation during drying and hence facilitating nanofiber redispersion in water. This observed trend was opposite to that belonging to fiber undergone chemical treatments to remove non-cellulosic constituents.
在纳米纤维纤维素 (NFC) 的干燥过程中,水分的去除通常会导致纤维之间形成氢键,从而导致纤维不可逆地聚集,因此其水再分散性较差。本研究考察了利用榨汁后的石灰渣生产具有良好再分散性的干燥 NFC 的可行性。在 110-130°C 下高压灭菌 2 小时后,在 3800×g 下高剪切均化 15 分钟,并在 40 MPa 下高压匀浆 5 次,可得到直径为 5-28nm、结晶度指数为 44-46%的 NFC。在 60°C 的热空气中干燥后,干燥的 NFC 可以很好地分散在水中,其粘弹性与最初制备的 NFC 悬浮液相似。与纤维素纳米纤维结合的果胶有助于防止干燥过程中的纤维聚集,从而促进纳米纤维在水中的再分散。这种观察到的趋势与经过化学处理去除非纤维素成分的纤维相反。