Table 2 Water loss, onset temperature (TOnset), degradation temperature (TD), decomposition enthalpy (ΔHDecomp), and total mass loss (TML) obtained from TGA and DSC analyses of the six cellulose samples
Raw material | Water loss (%) | TOnset (°C) | TD (°C) | ΔHDecomp (kJ/kg) | TML (%) |
|---|---|---|---|---|---|
Fava pod | 4.95 ± 0.11 | 314.02 ± 0.89 | 339.65 ± 0.73 | 306.04 ± 8.38 | 86.71 ± 0.63 |
Strawberry-tree fruit marc | 4.69 ± 0.17 | 309.11 ± 0.34 | 329.62 ± 0.09 | 254.60 ± 9.13 | 82.73 ± 0.25 |
Corncob | 5.19 ± 0.29 | 307.17 ± 1.60 | 330.31 ± 0.19 | 166.55 ± 4.36 | 82.14 ± 1.47 |
Corn husk | 4.98 ± 0.19 | 316.69 ± 1.34 | 339.40 ± 0.43 | 259.66 ± 8.88 | 84.83 ± 1.42 |
Pomegranate peel | 4.11 ± 0.24* | 311.24 ± 0.62 | 333.65 ± 0.32 | 89.75 ± 2.45 | 80.05 ± 0.44 |
Grape stalk | 5.29 ± 0.37 | 306.38 ± 0.53 | 330.79 ± 0.74 | 125.47 ± 5.94 | 81.97 ± 1.66 |
MC | 5.61 ± 0.11 | 312.24 ± 0.58 | 332.50 ± 0.46 | 413.74 ± 9.84* | 91.15 ± 0.47*** |