Influence of Water on the Structure and Dielectric Properties of the Microcrystalline and Nano-Cellulose

نویسندگان

  • Kostiantyn M. Kovalov
  • Olexander M. Alekseev
  • Maxim M. Lazarenko
  • Yu F. Zabashta
  • Yurii E. Grabovskii
  • Sergii Yu Tkachov
چکیده

Influence of water in the different states on a structure and dielectric properties of microcrystalline cellulose were studied by of X-ray, thermogravimetry, and dielectric spectroscopy. At research of microcrystalline cellulose (MCC) with different content of water, it is shown that the molecules of water are located in the macropores of MCC and in multimolecular hydrated layers. It is shown that at the increase of concentration of water in a hydrated shell, the reorganization of molecules of cellulose in the surface of crystallites takes place, and as a result, their transversal size and crystallinity increase. It is shown that during the concentration of water, more than 13% in a continuous hydrated shell of crystallites appears. Temperature dependences of actual and imaginary parts of complex dielectric permittivity were studied in the interval of temperatures [-180 ÷ 120] °C on frequencies of f = 5, 10, 20, and 50 kHz. A low-temperature relaxation process and high-temperature transition were observed. Low-temperature relaxation process which is related to transition of surface methylol groups of molecules of cellulose conformation from tg to tt is shifted toward low temperatures at the increase of concentration of water in microcrystalline cellulose.

برای دانلود رایگان متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Effects of Microcrystalline Cellulose and Hydroxypropylmethyl Cellulose on the Properties of Dough and Flat Bread (Iranian Barbari Bread)

There are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. However, there is little information to prove such effect on flat breads. The main aim of this study was to improve the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste and general acceptability of fres...

متن کامل

The effect of nanoparticles and organic acids on bacterial nano- cellulose synthesis, crystalline structure and water holding capacity

Bacterial cellulose is a biological polymer with a variety of extraordinary properties which make it a functional material for different industrial fields. This work aimed at monitoring the effects of three different organic acids and nanoparticles on the production, water holding capacity and structural characteristics of bacterial cellulose. Different concentrations of organic acids and nanop...

متن کامل

The effect of nanoparticles and organic acids on bacterial nano- cellulose synthesis, crystalline structure and water holding capacity

Bacterial cellulose is a biological polymer with a variety of extraordinary properties which make it a functional material for different industrial fields. This work aimed at monitoring the effects of three different organic acids and nanoparticles on the production, water holding capacity and structural characteristics of bacterial cellulose. Different concentrations of organic acids and nanop...

متن کامل

The Effects of Lactose, Microcrystalline Cellulose and Dicalcium Phosphate on Swelling and Erosion of Compressed HPMC Matrix Tablets: Texture Analyzer

This paper reviews the use of texture analysis in studying the performance of hydrophilic matrices of highly soluble drugs and different types of excipients (i.e. water-soluble, water-insoluble and swellable, and water insoluble and non-swellable). Tablets were prepared by direct compression, and their swelling and erosion in presence of these different excipients were assessed with the help of...

متن کامل

The Effects of Lactose, Microcrystalline Cellulose and Dicalcium Phosphate on Swelling and Erosion of Compressed HPMC Matrix Tablets: Texture Analyzer

This paper reviews the use of texture analysis in studying the performance of hydrophilic matrices of highly soluble drugs and different types of excipients (i.e. water-soluble, water-insoluble and swellable, and water insoluble and non-swellable). Tablets were prepared by direct compression, and their swelling and erosion in presence of these different excipients were assessed with the help of...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

عنوان ژورنال:

دوره 12  شماره 

صفحات  -

تاریخ انتشار 2017