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Characterization of the potential of soda cooking to extract fibrous residues from rice hulls
KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology, Polymer Technology.
KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology, Polymer Technology.ORCID iD: 0000-0002-5394-7850
2010 (English)In: Polymers from Renewable Resources, ISSN 2041-2479, Vol. 1, no 3, 143-160 p.Article in journal (Other academic) Published
Abstract [en]

In this paper, the potential of soda cooking to extract fibrous residues from rice hulls was investigated. Soda cooking was carried out at 170oC for 60 minutes using 5 to 13% NaOH. The goal was to selectively degrade silica and lignin from the structure of the rice hulls and produce fibrous carbohydrates that could be used as fillers in polymer biocomposites. This was studied by characterizing the physical and chemical properties of the fibrous residues and the spent liquor products. Results of scanning electron microscopy have revealed a substantial fragmentation of rice hulls above 7.5% NaOH charge. The fragmentation was accompanied with a significant removal of silica and lignin and the reduction of fibrous residues yield to 57% at 13%NaOH. Wet chemical composition analyses, infrared spectroscopy and x-ray spectroscopy have also revealed that lignin and silica were partly retained in the fibrous residue while the carbohydrates content were not affected. It is therefore concluded that soda cooking could be among the best processes for dissolving lignin and silica from rice hulls if the cooking conditions are optimized

Place, publisher, year, edition, pages
2010. Vol. 1, no 3, 143-160 p.
Keyword [en]
Dissolution, Fibrous residues, Reinforcement, Rice hulls, Soda cooking
National Category
Polymer Technologies
Identifiers
URN: urn:nbn:se:kth:diva-123467Scopus ID: 2-s2.0-84869851256OAI: oai:DiVA.org:kth-123467DiVA: diva2:626607
Note

QC 20130618

Available from: 2013-06-10 Created: 2013-06-10 Last updated: 2013-06-18Bibliographically approved

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