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Research Article | Open Access

Preparation and Characterization of Natural Bamboo Fiber

Kaixuan Li1, Qingxian Miao1( ), He Zhao1, Jiawei Yang1, Haitao Cheng2, Lihui Chen1( )
College of Material Engineering, Fujian Agriculture and Forestry University, Fuzhou, Fujian Province, 350100, China
International Centre For Bamboo and Rattan, Beijing, 100102, China
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Abstract

In this study, natural bamboo fiber was prepared combining chemical pretreatment with mechanical disc refining, opening, and carding. An orthogonal experiment was designed based on four factors and three levels; thereafter, the manufacturing process was optimized. The length, diameter, tensile strength, and elastic modulus of the bamboo fiber were determined, and the crystallinity and morphology of the fiber were analyzed using X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that the optimum parameters for the chemical pretreatment were a cooking temperature of 130℃, heating time of 2 h, NaOH dosage of 2%, and Na2SO3 dosage of 10%. The cooking yield of bamboo chips was 89.5%, and the carding yield of natural bamboo fiber was 43.0% under the optimum conditions. The length, diameter, tensile strength, and elastic modulus of the obtained fiber were 36.71 mm, 0.285 mm, 407 MPa, and 27.7 GPa, respectively. XRD analysis and SEM observations showed that the technology used in this study can produce bright and compact natural bamboo fibers with high crystallinity.

Keywords

yieldnatural bamboo fiberchemical pretreatmentdisc refiningsulfonic acid group

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Paper and Biomaterials
Volume 5 Issue 2,
April 2020
Pages 43-52
DOI: 10.12103/j.issn.2096-2355.2020.02.004
Cite this article:
Li K, Miao Q, Zhao H, et al. Preparation and Characterization of Natural Bamboo Fiber. Paper and Biomaterials, 2020, 5(2): 43-52. https://doi.org/10.12103/j.issn.2096-2355.2020.02.004

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Received: 19 February 2020
Accepted: 17 March 2020
Published: 29 February 2020
© 2020 Paper and Biomaterials

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
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