绿色化制备纳米木薯渣的微结构与性能

Microstructure and Properties of Nano Cassava Dregs Fabecated via Green Method

摘要: 以NaOH、NaClO和H₂O₂为助剂，采用均质、球磨和超声3种机械力相结合的绿色方法对木薯渣（CDs）进行纳米化处理，得到纳米化的木薯渣（NCDs）。利用FT-IR、SEM、AFM、TG、DSC和粒径测试等手段对NCDs进行表征，研究不同助剂及不同工艺对CDs纳米化效果的影响。结果表明：加入15%质量分数的H₂O₂作为助剂，在均质、球磨和超声3种工艺手段共同处理的条件下，CDs纳米化效果最佳，NCDs最小粒径达到30 nm，与CDs相比，其稳定性不仅得到提高，而且在悬浮液中的沉降速率变慢。

Abstract: Nano cassava dregs (NCDs) were prepared via green methods in which CDs were treated by selected additives (NaOH, NaClO and H₂O₂) combined with three mechanical processes (ball mill, homogeneous and ultrasonic). NCDs were characterized by FT-IR, SEM, AFM, TG, DSC and particle size test to study the effects of different additives and processes on CDs. Results showed that the optimum treatment condition for CDs was 15% mass fraction H₂O₂ combined with three mechanical methods. The minimum particle size of NCDs was about 30 nm. Compared with CDs, the stability of NCDs was improved and the sedimentation rate of NCDs in suspension became slow.