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Views: 0 Author: Site Editor Publish Time: 2024-08-07 Origin: Site
Nanocellulose agglomerates after freezing and is difficult to restore to gel state, mainly due to the following reasons:
Structural damage caused by moisture crystallization : During the freezing process, the moisture in These ice crystals may squeeze or destroy the network of cellulose nanostructures, causing changes in the interaction between the fibers and destroy the original gel structure.the nanocellulose will form ice crystals.
Irreversible phase separation : When frozen, nanocellulose and solvents (water or other liquids) may be phase separation, and cellulose may form concentrated areas or flocculate. This phase separation is usually irreversible, and even after thawing, the nanocellulose is difficult to disperse evenly again, thus unable to restore the original gel state.
Rearrangement of hydrogen bonds : The stability of nanocellulose gels is partially dependent on hydrogen bond interactions between cellulose chains. During the freeze-thawing process, the hydrogen bond network may be rearranged or enhanced, making the interaction between cellulose molecules stronger or tighter, making it difficult for the fiber to redisperse.
Aggregation and agglomeration : During the freezing process, cellulose nanofibers or nanocrystals may aggregate into larger clumps. These aggregates are difficult to redisperse after thawing, especially in the absence of sufficient energy or external forces (such as ultrasound or high pressure homogeneity).
Changes in physical and chemical properties : The freezing and thawing process may cause changes in the physical properties of nanocellulose (such as surface charge, viscosity) and chemical properties (such as exposure or passivation of surface groups) to affect their mutual interaction with the solvent. Effects, hindering the recovery of gel state.
Therefore, the frozen nanocellulose agglomeration is due to changes in structure and interactions, which are often irreversible, making it difficult to restore to its original gel state.
