Carbonization behavior of wheat bran and utility of their carbonized products

被引:0
|
作者
Nishikawa, G [1 ]
Kawahara, Y [1 ]
Kimura, T [1 ]
机构
[1] Kyoto Inst Technol, Sakyo Ku, Kyoto 6068585, Japan
关键词
D O I
暂无
中图分类号
TB3 [工程材料学]; TS1 [纺织工业、染整工业];
学科分类号
0805 ; 080502 ; 0821 ;
摘要
Carbonization behavior of wheat bran was investigated. Carbon yield from wheat bran at 800 degreesC reached ca. 27%, which is much higher than the conventional cellulosic carbon resources. Gluten which was one of the components in wheat bran showed similar carbonization behavior to the wheat bran. Thus, gluten seemed to play an important role during the carbonization process of wheat bran. Glutenin which was a major component of gluten and was rich in intermolecular crosslinks through S-S bonds showed carbonization behavior like glass-like carbon. Carbonized products from wheat bran could be activated through CO2 gas reaction at a temperature higher than 900 degreesC. The adsorption capacity to methylene blue and BET specific surface area reached 158mg/g and 753.4m(2)/g, respectively.
引用
收藏
页码:163 / 167
页数:5
相关论文
共 50 条
  • [1] Carbonization behavior of water plants, Elodea nuttallii, and utility of carbonized materials
    Kawahara, Y
    Nishikawa, G
    Kanai, H
    Takigawa, H
    SEN-I GAKKAISHI, 2001, 57 (10) : 298 - 300
  • [3] Carbonization of methacrylonitrile and methacrylic acid copolymer with subsequent investigation of carbonized products
    Barkauskas, J
    Budriene, S
    Dervinyte, A
    JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS, 2004, 71 (02) : 709 - 719
  • [4] Utilization of Wheat Bran from Different Wheat Varieties in Bakery Products
    Laukova, Michaela
    Karovicova, Jolana
    Kohajdova, Zlatica
    Babulicova, Maria
    CHEMICKE LISTY, 2017, 111 (08): : 531 - 535
  • [5] Wheat bran enrichment for flour products: Challenges and solutions
    Yan, Jingyao
    Lv, Yiming
    Ma, Sen
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (11)
  • [6] CHARACTERIZATION OF PRODUCTS FROM WET FRACTIONATION OF WHEAT BRAN
    HANSMEYER, WA
    SATTERLEE, LD
    MATTERN, PJ
    JOURNAL OF FOOD SCIENCE, 1976, 41 (03) : 505 - 508
  • [7] Influence of carbonic nanostructure formation on EPR line parameters during carbonization of wheat bran
    Ryabikin, Yu. A.
    Yemuranov, M. M.
    Zashkvara, O. V.
    Biisenbaev, M. A.
    Shabanova, T. A.
    Mansurov, Z. A.
    APPLIED MAGNETIC RESONANCE, 2009, 35 (02) : 231 - 238
  • [8] Influence of carbonic nanostructure formation on EPR line parameters during carbonization of wheat bran
    Yu. A. Ryabikin
    M. M. Yemuranov
    O. V. Zashkvara
    M. A. Biisenbaev
    T. A. Shabanova
    Z. A. Mansurov
    Applied Magnetic Resonance, 2009, 35 : 231 - 238
  • [9] FUNCTIONAL-PROPERTIES OF SOY POLYSACCHARIDES AND WHEAT BRAN IN SOFT WHEAT PRODUCTS
    SIEVERT, D
    POMERANZ, Y
    ABDELRAHMAN, A
    CEREAL CHEMISTRY, 1990, 67 (01) : 10 - 13
  • [10] New agglomerated feed or food products based on wheat bran
    Grochowicz, J
    CONTROL APPLICATIONS IN POST-HARVEST AND PROCESSING TECHNOLOGY 2001, 2002, : 143 - 145