Effects of low-temperature carbonization temperature and time on morphology of carbon particles from maize starch
Source abstract
Abstract
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.
Source: openaire · Quality: candidate unverified · Source record ↗
Research context
OpenAlex topics: Food composition and properties · Fiber-reinforced polymer composites · activated carbon and charcoal
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