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首页> 外文期刊>Review of Agricultural Entomology >Transition characteristics of Brazilian vegetable fibers investigated by heating microscopy
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Transition characteristics of Brazilian vegetable fibers investigated by heating microscopy

机译：加热显微镜研究中对巴西植物纤维的转变特性

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摘要

Structural studies of three vegetable fibers plus eucalypt wood through heating microscopy, Fourier transform infrared spectroscopy, X-ray diffraction (XRD), and thermal analysis through Thermal Gravimetric Analysis/Differential Thermal Analysis are presented in this work. Morphological and dimensional changes obtained from heating microscopy were observed, showing shrinkage occurrences of vegetable fibers related to their diameter and length, respectively. The thickness decreased by 50% when heated at 450-500 degrees C, this process starting at 300-400 degrees C with an initial percentage length of approximate to 90%, that corresponds to a fast weight loss. These results were compared with simultaneous thermal analysis under the same conditions. Thus, for the first time, it was possible to quantify vegetable fiber dimensional changes and surface aspects under heating that cannot be seen by traditional thermal analysis. We also performed crystallinity calculations from XRD data, observing that cellulose/hemicellulose contents had major contribution in all samples.
机译：通过加热显微镜，傅里叶变换红外光谱，X射线衍射（XRD），通过热重分析/差分热分析，傅立叶变换纤维的结构研究。观察到从加热显微镜获得的形态和尺寸变化，显示分别与其直径和长度相关的植物纤维的收缩发生。当在450-500摄氏度加热时，厚度降低50％，该过程以300-400摄氏度开始，初始百分比近似为90％，这对应于快速减肥。将这些结果与在相同条件下的同时热分析进行比较。因此，首次，可以通过传统热​​分析量化不能看到的加热植物纤维尺寸变化和表面方面。我们还从XRD数据进行了结晶度计算，观察到纤维素/半纤维素含量在所有样品中具有重大贡献。

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