An orthogonal experiment of bagasse cellulose dissolution in ionic liquid by microwave heating
文献类型: 外文期刊
作者: Han, Donghui 1 ; Wei, Xiaoyi 1 ; Li, Jihua 1 ; Chen, Jiacui 1 ; Cui, Lihong 1 ; Wang, Yihong 1 ; Ou, Chunying 1 ;
作者机构: 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc Minist Agr, Zhanjiang 524001, Peoples R China
关键词: Bagasse cellulose;Microwave;Ionic liquid;Dissolution;Orthogonal experiment
期刊名称:PROGRESS IN MATERIALS AND PROCESSES, PTS 1-3
ISSN: 1022-6680
年卷期: 2013 年 602-604 卷
页码:
收录情况: SCI
摘要: In this paper, bagasse cellulose was dissolved in ionic liquid (1-butyl-3-methylimidazolium chloride) by microwave heating. The orthogonal test and variance analysis were applied to obtain the optimum dissolution condition of bagasse in ionic liquid. The effects of microwave power, temperature and the mass fraction of cellulose were examined by an orthogonal experiment designed through the different dissolution time and the yield of regeneration bagasse. Results showed that the optimal dissolution condition for faster dissolution time was 1% of bagasse cellulose in ionic liquid at 140 degrees C, 500W; while, to get the most yield of cellulose, the condition was 2% of bagasse cellulose at 130 degrees C, 500W.
- 相关文献
作者其他论文 更多>>
-
Temperature-responsive palm oil-based-oleogels for encapsulation of D-limonene: effect of fat crystallisation and melting point
作者:Liu, Yanping;Zhang, Chenghui;Liu, Yanping;Zhou, Wei;Chen, Mianhong;Li, Ruyi;Dai, Yaping;Zou, Ying;Yuan, Yuan;Li, Jihua;Gao, Hongxia;Zhang, Chenghui
关键词:crystal morphology; D-limonene; flavour release; oleogel; thermodynamic
-
Gelatin based preservation technologies on the quality of food: a comprehensive review
作者:Ying, Qingfang;Zhan, Shengnan;Jia, Ru;Wei, Huamao;Qiao, Zhaohui;Huang, Tao;Yu, Haixia;Li, Jihua;Roura, Eugeni;Tan, Xinle;Tan, Xinle
关键词:Gelatin; smart film; edible coating; gelatin hydrolysate; preservation efficiency
-
Enhancement of Colorimetric pH-Sensitive Film Incorporating Amomum tsao-ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping
作者:He, Yunxia;Yuan, Yuan;Gao, Yuanyuan;Chen, Mianhong;Li, Yingying;Zou, Ying;Liao, Liangkun;Li, Xiaotong;Li, Jihua;Zhou, Wei;Li, Xiaotong;Wang, Zhuo
关键词:smart film; Amomum tsao-ko essential oil; antimicrobial properties; mantis shrimp preservation; freshness monitoring
-
Macronutrient digestion and polyphenol bioaccessibility in oat milk tea products: an in vitro gastrointestinal tract study
作者:Qin, Sirui;Li, Ruyi;Chen, Ying;Duan, Zhihao;Chen, Mianhong;Dai, Yaping;Liao, Liangkun;Zhou, Wei;Li, Jihua;Qin, Sirui;Mcclements, David Julian;Li, Ruyi
关键词:
-
Effects of ultrasound treatment on the structure, function properties and in vitro digestion of Sipunculus nudus protein
作者:Dai, Yaping;Lu, Xuli;Li, Ruyi;Li, Yingying;Dong, Haolan;Zhu, Donghong;Cao, Yupo;Zhou, Wei;Li, Jihua;Dai, Yaping;Lu, Xuli;Li, Yingying;Dong, Haolan;Zhu, Donghong;Zhou, Wei;Li, Jihua
关键词:Sipunculus nudus protein; Ultrasound treatment; Structure; Function properties; Protein digestibility
-
Fabrication and characterization of L-ascorbyl palmitate and phospholipid-based hybrid liposomes and their impacts on the stability of loaded hydrophobic polyphenols
作者:Chen, Mianhong;Li, Ruyi;Lu, Xuli;Dai, Yaping;Chen, Tinghui;Zhou, Wei;Li, Jihua;Xing, Yuhang;Xue, Lu;Duan, Zhihao;Zhou, Wei
关键词:Liposome; L-Ascorbyl palmitate; pH-driven method; Hydrophobic polyphenols; Stability
-
Oat Milk Tea Model System: Exploring the Stability of Milk Tea and the Bioaccessibility of Green Tea Polyphenols
作者:Qin, Sirui;Li, Ruyi;Chen, Mianhong;Zeng, Fanke;Dai, Yaping;Wu, Guang;Zhou, Wei;Li, Jihua;Qin, Sirui;Wu, Guang
关键词:oat milk; green tea polyphenols; food matrices; in vitro digestion; bioaccessibility