Study of Crystallinity Index and Thermal Properties of Sweet Sorghum Fiber after Pressurized-Cooker Treatment

Ismojo; Rangga Hadiwibowo; Evana Yuanita; Elvi Kustiyah; Mochamad Chalid

doi:10.1002/masy.201900129

Study of Crystallinity Index and Thermal Properties of Sweet Sorghum Fiber after Pressurized-Cooker Treatment

Ismojo, Rangga Hadiwibowo, Evana Yuanita, Elvi Kustiyah, Mochamad Chalid

Department of Metallurgical and Material Engineering

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

Abstract

The main purpose of the research is to investigate the effect of thermal treatment through commercial pressure cooker (5, 25, and 60 min) on thermal and crystallinity properties of stalk sweet sorghum fibres. Crystallinity index and thermal stability of the fibers have been studied by using X-ray diffraction (XRD) and simultaneous thermal analysis (STA) characterization, respectively, compared to untreated fibers. The result of this study shows that this treatment increased crystallinity index and thermal stability properties of the fibers. This result also shows that sorghum fiber can be used for a reinforcement candidate in thermoplastic matrix.

Original language	English
Article number	1900129
Journal	Macromolecular Symposia
Volume	391
Issue number	1
DOIs	https://doi.org/10.1002/masy.201900129
Publication status	Published - 1 Jun 2020

Keywords

crystallinity
pressure cooker
sorghum fiber
thermal properties

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10.1002/masy.201900129

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title = "Study of Crystallinity Index and Thermal Properties of Sweet Sorghum Fiber after Pressurized-Cooker Treatment",

abstract = "The main purpose of the research is to investigate the effect of thermal treatment through commercial pressure cooker (5, 25, and 60 min) on thermal and crystallinity properties of stalk sweet sorghum fibres. Crystallinity index and thermal stability of the fibers have been studied by using X-ray diffraction (XRD) and simultaneous thermal analysis (STA) characterization, respectively, compared to untreated fibers. The result of this study shows that this treatment increased crystallinity index and thermal stability properties of the fibers. This result also shows that sorghum fiber can be used for a reinforcement candidate in thermoplastic matrix.",

keywords = "crystallinity, pressure cooker, sorghum fiber, thermal properties",

author = "Ismojo and Rangga Hadiwibowo and Evana Yuanita and Elvi Kustiyah and Mochamad Chalid",

note = "Funding Information: The authors thank for the support from DRPM UI through its program PIT9 Grant Scheme which made this research possible. Publisher Copyright: {\textcopyright} 2020 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim",

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AU - Ismojo,

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AU - Yuanita, Evana

AU - Kustiyah, Elvi

AU - Chalid, Mochamad

N1 - Funding Information: The authors thank for the support from DRPM UI through its program PIT9 Grant Scheme which made this research possible. Publisher Copyright: © 2020 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

PY - 2020/6/1

Y1 - 2020/6/1

N2 - The main purpose of the research is to investigate the effect of thermal treatment through commercial pressure cooker (5, 25, and 60 min) on thermal and crystallinity properties of stalk sweet sorghum fibres. Crystallinity index and thermal stability of the fibers have been studied by using X-ray diffraction (XRD) and simultaneous thermal analysis (STA) characterization, respectively, compared to untreated fibers. The result of this study shows that this treatment increased crystallinity index and thermal stability properties of the fibers. This result also shows that sorghum fiber can be used for a reinforcement candidate in thermoplastic matrix.

AB - The main purpose of the research is to investigate the effect of thermal treatment through commercial pressure cooker (5, 25, and 60 min) on thermal and crystallinity properties of stalk sweet sorghum fibres. Crystallinity index and thermal stability of the fibers have been studied by using X-ray diffraction (XRD) and simultaneous thermal analysis (STA) characterization, respectively, compared to untreated fibers. The result of this study shows that this treatment increased crystallinity index and thermal stability properties of the fibers. This result also shows that sorghum fiber can be used for a reinforcement candidate in thermoplastic matrix.

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Study of Crystallinity Index and Thermal Properties of Sweet Sorghum Fiber after Pressurized-Cooker Treatment

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Keywords

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