Volume 19, Issue 124 (2022)
FSCT 2022, 19(124): 347-357 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Arabmofrad S, Jafari S M, Ziaiifa A M, Shahiri Tabarestani H, Bahlakeh G. Investigation of physico-chemical properties of montmorillonite modified with cationic surfactant. FSCT 2022; 19 (124) :347-357
URL: http://fsct.modares.ac.ir/article-7-55415-en.html
URL: http://fsct.modares.ac.ir/article-7-55415-en.html
Sara Arabmofrad1 
, Seid Mahdi Jafari 2, Aman Mohamad Ziaiifa3 , Hoda Shahiri Tabarestani4 , Ghasem Bahlakeh5
, Seid Mahdi Jafari 2, Aman Mohamad Ziaiifa3 , Hoda Shahiri Tabarestani4 , Ghasem Bahlakeh5
1- PhD. student, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2- Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. , Smjafari@gau.ac.ir
3- Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
4- Assistant professor, Department of Food chemistry, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
5- Assistant professor, Department of Chemical Engineering, Faculty of Engineering, Golestan university, Aliabad Katoul.
2- Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. , Smjafari@gau.ac.ir
3- Associate Professor, Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
4- Assistant professor, Department of Food chemistry, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
5- Assistant professor, Department of Chemical Engineering, Faculty of Engineering, Golestan university, Aliabad Katoul.
Abstract: (1056 Views)
In this study, montmorillonite (MMT) was modified by hexadecyltrimethyl ammonium bromide (HDTMA) to enhance its adsorption capacity and improve its functional properties that it was done through conventional ion exchange. The intercalation of cationic surfactant into layers of MMT and properties of MMT before and after modification was evaluated by Fourier transform infrared (FTIR), X-ray diffraction (XRD) spectroscopy, Thermal gravimetric analysis, contact angle, and zeta potential. The XRD results showed the interlayer spacing was increased from 1.17 to 2.02 nm due to intercalation of HDTMA. The contact angle and zeta potential analyses revealed that the surface wettability of MMT was changed from hydrophilic to hydrophobic and the surface charge was changed from -21.6 to -2.54 due to adsorption of HDTAM on surface of MMT. FTIR spectra show the successful of inserting alkyl groups from cationic surfactant in the interlayer space of MMT. The results are supported by the measurements of TGA/DTA. The findings of this study are useful for the application of modified MMT as a nanoadsorbent for food, chemical, and pharmaceutical industries.
Article Type: Original Research |
Subject:
Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2021/09/8 | Accepted: 2022/01/26 | Published: 2022/05/31
Received: 2021/09/8 | Accepted: 2022/01/26 | Published: 2022/05/31
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |