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Microstructure, mechanical, and thermogravimetric characterization of cellulosic by-products obtained from biomass seeds

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Microstructure, mechanical, and thermogravimetric characterization of cellulosic by-products obtained from biomass seeds

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dc.contributor.author Rayón Encinas, Emilio es_ES
dc.contributor.author Ferrándiz Bou, Santiago es_ES
dc.contributor.author Rico Beneito, María Isabel es_ES
dc.contributor.author López Martínez, Juan es_ES
dc.contributor.author ARRIETA, Marina Patricia es_ES
dc.date.accessioned 2015-06-23T12:51:17Z
dc.date.available 2015-06-23T12:51:17Z
dc.date.issued 2015-06-03
dc.identifier.issn 1094-2912
dc.identifier.uri http://hdl.handle.net/10251/52164
dc.description.abstract The microstructural, thermal, and nanomechanical characterization of biomass by-products coming from the food industry were studied. Scanning electron microscopy showed a microstructure formed by polygonal grains. The thermal behavior of seeds, evaluated by thermogravimetric analysis, revealed three main components (hemicellulose, cellulose, and lignin). Walnut shell showed the highest thermal stability and also the highest amount of lignin. The nanomechanical aspects were evaluated by nanoindentation. Samples with higher amount of cellulose presented minor modulus values. In accordance with the thermal stability, the highest modulus and hardness were observed in walnut. These by-products could be useful as reinforcement materials for biodegradable plastic industry. es_ES
dc.description.sponsorship This work has been supported by the Spanish Ministry of Science and Innovation (MAT2011-28468-C02-02) and the Autonomous Government of Valencia (Spain) through the research program Geronimo Forteza (62/2010, 9 de Junio DOCV no 6291). M.P. Arrieta is granted by Santiago Grisolia program (GRISOLIA/2011/007). en_EN
dc.language Inglés es_ES
dc.publisher Taylor & Francis es_ES
dc.relation.ispartof International Journal of Food Properties es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Seeds es_ES
dc.subject Natural products es_ES
dc.subject Thermogravimetric analysis es_ES
dc.subject Nanoindentation es_ES
dc.subject.classification INGENIERIA DE LOS PROCESOS DE FABRICACION es_ES
dc.subject.classification CIENCIA DE LOS MATERIALES E INGENIERIA METALURGICA es_ES
dc.title Microstructure, mechanical, and thermogravimetric characterization of cellulosic by-products obtained from biomass seeds es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/10942912.2014.884578
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//MAT2011-28468-C02-02/ES/PROCESADO DE SISTEMAS LAMINADOS EN BASE BIOPOLIMERICA PARA EL ENVASADO ACTIVO DE ALIMENTOS/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//FPA%2F2010%2F027/ES es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GRISOLIA%2F2011%2F007/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ingeniería Mecánica y de Materiales - Departament d'Enginyeria Mecànica i de Materials es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Tecnología de Materiales - Institut de Tecnologia de Materials es_ES
dc.description.bibliographicCitation Rayón Encinas, E.; Ferrándiz Bou, S.; Rico Beneito, MI.; López Martínez, J.; Arrieta, MP. (2015). Microstructure, mechanical, and thermogravimetric characterization of cellulosic by-products obtained from biomass seeds. International Journal of Food Properties. 18(6):1211-1222. https://doi.org/10.1080/10942912.2014.884578 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1080/10942912.2014.884578 es_ES
dc.description.upvformatpinicio 1211 es_ES
dc.description.upvformatpfin 1222 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 18 es_ES
dc.description.issue 6 es_ES
dc.relation.senia 290459
dc.identifier.eissn 1532-2386
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
dc.contributor.funder Generalitat Valenciana es_ES


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