Extraction and Thermal Characterization of Microcellulose: From Pistachio Shell

Sreekumar P.A.

Extraction and Thermal Characterization of Microcellulose: From Pistachio Shell | AB Journals

Extraction and Thermal Characterization of Microcellulose: From Pistachio Shell

African Journal of Environment and Natural Science Research

Vol. 3Issue 62020pp. 26–33Published 27 October 2020

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Abstract:

This study focuses on the extraction of micro-crystalline cellulose (MCC) from raw pistachio shell, one of the waste products in the pistachio industry. Using acid hydrolysis method, microcrystalline cellulose was produced from the raw pistachio shell. The particle size and thermal properties of obtained microcrystalline cellulose were performed using particle size and thermogravimetric (TGA) analyzer. Fourier Transform Infrared Spectroscopy (FTIR) was also used to study the effect of acid hydrolysis on the pistachio shell. Results indicated that the thermal stability of microcrystalline cellulose is higher compared to raw pistachio shell at all temperature region.

Keywords:Microcrystalline Cellulose Thermogravimetric Analysis Extraction Pistachio Shell

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