![]() ![]() ![]() Zianor Azrina, Z A Beg, M Dalour H Rosli, M Y Ramli, Ridzuan Junadi, Norhafzan Alam, A K M Moshiul Spherical nanocrystalline cellulose (NCC) from oil palm empty fruit bunch pulp via ultrasound assisted hydrolysis. The tensile properties of oil palm empty fruit bunch fiber reinforced epoxy composites were lower compared to plain epoxy structure with the decrement in performances of 38% for modulus of elasticity and 61% for tensile strength. Tensile properties such as tensile strength, modulus of elasticity and Poisson’s ratio were compared to the tensile properties of pure epoxy obtained via tensile tests as per ASTM D 638 specifications using Universal Testing Machine INSTRON 5582. ![]() The performance of the composite was evaluated as an alternative to synthetic or conventional reinforced composites. Natural, short, untreated and randomly oriented oil palm empty fruit bunch fiber reinforced epoxy composites were manufactured using vacuum bagging technique with 20% fiber volume composition. Tensile Mechanical Property of Oil Palm Empty Fruit Bunch Fiber Reinforced Epoxy Composites ![]() The obtained FTIR spectra confirmed that functional groups of BPR resins was almost similar with commercial resin. The increased of formaldehyde/LEFB molar ratio has resulted an increase of viscosity, solid content and pH of the resin. This indicate that lignin was destroyed during the liquefaction process. The SEM image of LEFB residue showed separation of fiber bundles into individual fibers. In this study, resol type bio-phenolic resin (BPR) was synthesized from EFB fibers using sulfuric acid as the catalyst to produce liquefied empty fruit bunches (LEFB) followed by resinification reaction with formaldehyde in alkaline condition. Utilization of oil palm empty fruit bunches (EFB) in the production of bio-phenolic resin is an alternative way to reduce the dependency of petroleum-based phenol. Zakaria, Zuhaili Zakaria, Sarani Roslan, Rasidi Chia, Chin Hua Jaafar, Sharifah Nabihah Syed Amran, Umar Adli The overall findings reveal that the handling process factors do play a significant role in the quality of oil palm fresh fruit bunches (FFB).īio-phenolic resin from oil palm empty fruit bunches As a result, it can be deduced that the handling process factors variable explains 82.80% of the variance that reflects the quality of oil palm fresh fruit bunches (FFB). The main handling process factors influencing quality of oil palm fresh fruit bunches (FFB) were harvesting activity and handling at the plantation area. The study reveals that there was a convincing relationship between quality of oil palm fresh fruit bunches (FFB) and handling processes. The study employs exploratory and descriptive design, with quantitative approach and purposive sampling using self-administrated questionnaires, were obtained from 30 smallholder respondents from the Southern Region, Peninsular Malaysia. The main objective of this study is to determine the relationship between quality of oil palm fresh fruit bunches (FFB) and handling processes. Mat Sharif, Zainon Binti Taib, Norhasnina Binti Mohd Yusof, Mohd Sallehuddin Bin Rahim, Mohammad Zulafif Bin Tobi, Abdul Latif Bin Mohd Othman, Mohd Syafiq Bin The effects of the following operations shall not be considered as changing a commodity into a food of a different kind or character: Water, steam, or oil blanching, battering, coating, chopping, color adding, curing, cutting, dicing, drying for the removal of surface moisture fumigating, gassing, heating for insect control, ripening and coloring removal of seed, pits, stems, calyx, husk, pods rind, skin, peel, et cetera polishing, precooling, refrigerating, shredding, slicing, trimming, washing with or without chemicals waxing, adding of sugar or other sweetening agents adding ascorbic acid or other agents to retard oxidation mixing of several kinds of sliced, chopped, or diced fruit or vegetables for packaging in any type of containers or comparable methods of preparation”.Study on Handing Process and Quality Degradation of Oil Palm Fresh Fruit Bunches (FFB) According to 7 CFR 46.2, fresh fruits and fresh vegetables include all produce in fresh form generally considered as perishable fruits and vegetables, whether or not packed in ice or held in common or cold storage, but does not include those perishable fruits and vegetables which have been manufactured into articles of food of a different kind or character. ![]()
0 Comments
Leave a Reply. |