Microstructure and Properties of Nano Cassava Dregs Fabecated via Green Method

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.