ผลของขนาดอานุภาคต่อสมบัติเชิงหน้าที่ของเซลลูโลสผงจากฟางข้าว

Abstract

          The 400 g rice straw was treated with heated alkaline hydrogen peroxide solution (100L of 1% w/v, alkaline hydrogen peroxide solution). The product as cellulose powder had 70% cellulose content. The cellulose powder was then prepared into various particle sizes in diameter by using sieving machine in the following mesh size: 50, 100, 140 and 200 mesh. The results showed that the largest particle size (0.25-0.30 mm) had more packed density, water holding capacity, oil binding capacity, redness (a*) and yellowness (b*) than the smallest particle size (less than 0.075 mm) while the smallest particle size had more lightness (L*) than the largest particle size. The various particle size of cellulose powder was then added in batter type cake at 5% (by weight of flour). As a result, the batter type cake with the biggest particle size had the highest quality. Finally, the biggest particle size of cellulose powder was added in batter type cake at 4 levels: 0, 5, 10 and 15% (by weight of flour). The result indicated that the batter type cake was accepted at 5% cellulose powder addition.