Author :
Abstract
This study investigated the structural, thermal and molecular properties of unprocessed and processed Raphia vinifera gum using various analytical techniques. FTIR spectroscopy revealed prominent absorption brands at 2929 – 3700cm-1, 1602cm-1, and 1723cm-1 for both gum samples; XRD analysis showed predominantly diffuse scattering with a single distinct peak at 2ϴ spacing; DSC thermograms of unprocessed sample exhibited two broad endothermic peaks at 950C and 1330C, while processed gum displayed a single broad peak at 1050C, TGA/DTA revealed a single step degradation process for both gums, with unprocessed gum degrading at 324.540C (85.24% weight loss) and processed gum at 3450C (92% weight loss); SEM analysis showed that unprocessed gum had irregular morphology with rough texture and more agglomerated particles, while processed gum exhibited more uniform surface morphology with smoother texture and fewer agglomerated particles. The above findings has provided valuable insights into the effects of processing on Raphia vinifera gum and its potential applications in various industries.
Keywords
Abstract
This study investigated the structural, thermal and molecular properties of unprocessed and processed Raphia vinifera gum using various analytical techniques. FTIR spectroscopy revealed prominent absorption brands at 2929 – 3700cm-1, 1602cm-1, and 1723cm-1 for both gum samples; XRD analysis showed predominantly diffuse scattering with a single distinct peak at 2ϴ spacing; DSC thermograms of unprocessed sample exhibited two broad endothermic peaks at 950C and 1330C, while processed gum displayed a single broad peak at 1050C, TGA/DTA revealed a single step degradation process for both gums, with unprocessed gum degrading at 324.540C (85.24% weight loss) and processed gum at 3450C (92% weight loss); SEM analysis showed that unprocessed gum had irregular morphology with rough texture and more agglomerated particles, while processed gum exhibited more uniform surface morphology with smoother texture and fewer agglomerated particles. The above findings has provided valuable insights into the effects of processing on Raphia vinifera gum and its potential applications in various industries.
