Effects of low-temperature carbonization temperature and time on morphology of carbon particles from maize starch

被引：0
|
作者：
Zhonghua Xue
Peirong Chen
Qi Yang
Lifang He
Shuhui Mu
Beijiu Cheng
机构：
[1] Anhui Agricultural University,Department of Applied Chemistry, School of Science
[2] Anhui Agricultural University,Key Laboratory of Biomass and Energy of Education Department of Anhui Province
[3] Hefei University of Technology,Department of Chemical Processes, School of Chemical Engineering
来源：
Journal of Materials Science | 2014年 / 49卷
关键词：
Starch; Differential Scanning Calorimetry; Field Emission Scanning Electron Microscopy; Carbon Particle; Thermo Gravimetric Analyzer;
D O I：
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中图分类号：
学科分类号：
摘要：
Carbon particles retaining the morphology of native maize starch were prepared successfully in nitrogen by low-temperature carbonization (LTC) treatment and subsequent carbonization at 600 °C for 1 h. The as-prepared carbon particles were characterized by FESEM and the process of LTC was investigated by XRD, FTIR, DSC, TGA, and elemental analysis. The results indicate that the LTC treatment is mainly the process of starch dehydration and the LTC condition has crucial effects on the morphology of final carbon particles. When the maize starch was treated with proper LTC process, the carbon content of treated maize starch is more than 51 %, and the final carbon particles show good dispersity.
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页码：2180 / 2186
页数：6
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