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Preparing high purity white carbon black from rice husk

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成果类型:
期刊论文
作者:
Cheng, Qunpeng*;Xu, Chenxi;Huang, Wenwen;Ma, Chao;Fan, Guozhi;...
通讯作者:
Cheng, Qunpeng
作者机构:
[Jian, Zhang; Cheng, Qunpeng; Ma, Chao; Song, Guangsen; Yan, Juntao; Huang, Wenwen; Fan, Guozhi; Xu, Chenxi; Zhang, Yong] Wuhan Polytech Univ, Sch Chem & Environm Engn, Wuhan, Hubei, Peoples R China.
通讯机构:
[Cheng, Qunpeng] W
Wuhan Polytech Univ, Sch Chem & Environm Engn, Wuhan, Hubei, Peoples R China.
语种:
英文
关键词:
preparation;purity;rice husk;white carbon black
期刊:
FOOD SCIENCE & NUTRITION
ISSN:
2048-7177
年:
2020
卷:
8
期:
1
页码:
575-583
基金类别:
The authors would acknowledge the financial support provided by the outstanding youth project of Wuhan Polytechnic University (2018J03), Hubei Important Project of Technological Innovation (2018ABA094), Grain Administration of Hubei Province Project (20181805), and the Central Committee Guides Local Science and Technology Development Special Project of Hubei Province (2019ZYYD059).
机构署名:
本校为第一且通讯机构
院系归属:
化学与环境工程学院
摘要:
In this paper, rice husk (RH) was used as raw material to prepare white carbon black, and the key technological parameters of preparing white carbon black from RH were studied through single-factor test, orthogonal experiment, and response surface analysis. Meanwhile, the characteristic of white carbon black was also analyzed. Through orthogonal experiment analysis, it was confirmed that the order of factors affecting the purity of white carbon black was calcination temperature>alkali treatment time>final pH>surfactant. Based on the response su...

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