Effect of cooking temperature on the crystallinity of acid hydrolysed-oil palm cellulose

Abstract

In this research, we studied the effect of acid hydrolysis temperature on the crystallinity of cellulose produced from empty fruit bunch (EFB). The hydrolysis temperature was studied from 120 to 140 °C at a fixed time and sulfuric acid, H2SO4 concentration which were 1 h and 1% (v/v) respectively. X-ray diffractometry (XRD) was carried out to measure the crystallinity of cellulose produced at varying hydrolysis temperatures. During hydrolysis, the amorphous region of α-cellulose was removed and the crystalline region was obtained. Percentage of crystallinity (CrI) for acid hydrolysed cellulose at 120, 130 and 140 °C were 54.21, 50.59 and 50.55 % respectively. Morphological studies using scanning electron microscope (SEM) showed that acid hydrolysis defibrilised to microfibrils in α-cellulose. The extraction process to produce α-cellulose has also been successfully carried out as the impurities at the outer surface, lignin and hemicellulose were removed. These findings were supported by the disappearance of peaks at 1732, 1512 and 1243 cm-1 on Fourier Transform infrared (FTIR) spectrum of α-cellulose. Similar peaks were identified in both the commercial microcrystalline cellulose (C-MCC) and acid hydrolysed cellulose (H-EFB), indicating the effectiveness of heat-catalysed acid hydrolysis.