Physical and Chemical Properties of Natural Fibers Extracted from Typha Australis Leaves

Moghaddam Meghdad Kamali; Mortazavi Sayed Majid

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Physical and Chemical Properties of Natural Fibers Extracted from Typha Australis Leaves

机译：香蒲叶天然纤维的理化性质

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The objective of this study was to investigate the effect of the alkali solution (Potassium and Sodium hydroxide), retting process (time and temperature), and type of leaf (fresh and dry) on the physical and chemical properties of fibers extracted from the Typha leaves. Tensile properties, optical microscope, CIE lab, chemical composition, and Fourier transform spectra was used to determine the properties of fibers. The results showed that the extracted Typha fibers at low temperature were more yellow, a higher lignin to cellulose ratio and higher yield fibers than that extracted at high temperature.

机译：这项研究的目的是研究碱溶液（钾和氢氧化钠），re解过程（时间和温度）以及叶片类型（新鲜和干燥）对从香蒲中提取的纤维的物理和化学性质的影响。树叶。拉伸性能，光学显微镜，CIE实验室，化学成分和傅立叶变换光谱用于确定纤维的性能。结果表明，与高温提取相比，低温下提取的香蒲纤维更黄，木质素与纤维素的比值更高，且纤维得率更高。

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《Journal of natural fibers》 |2016年第3期|353-361|共9页
作者
Moghaddam Meghdad Kamali; Mortazavi Sayed Majid;
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作者单位

Isfahan Univ Technol, Dept Text Engn, Esfahan 8415683111, Iran;

Isfahan Univ Technol, Dept Text Engn, Esfahan 8415683111, Iran;

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原文格式 PDF
正文语种 eng
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关键词
Chemical retting; colorimetry; natural fiber; potassium hydroxide; Typha Australis;

机译：化学脱胶;比色法;天然纤维;氢氧化钾;香蒲;

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机译：独特的天然纤维：来自Aechmea Bromeliifolia叶片木质素 - 纤维素纤维的物理化学特征
5. Physical and chemical properties of fibers extracted from sugarcane and kenaf rind. [D] . Romanoschi, Simona Cristina. 1998

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Physical and Chemical Properties of Natural Fibers Extracted from Typha Australis Leaves

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