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  4. Organic bio-based aerogel from food waste : preparation and hydrophobization
 
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Organic bio-based aerogel from food waste : preparation and hydrophobization

Citation Link: https://doi.org/10.15480/882.4671
Publikationstyp
Journal Article
Date Issued
2022-10-26
Sprache
English
Author(s)
Gaggero, Giulia  
Subrahmanyam, Raman  
Schröter, Baldur  orcid-logo
Gurikov, Pavel  
Delucchi, Marina  
Institut
Thermische Verfahrenstechnik V-8  
Entwicklung und Modellierung Neuartiger Nanoporöser Materialien V-EXK2  
TORE-DOI
10.15480/882.4671
TORE-URI
http://hdl.handle.net/11420/13844
Journal
Gels  
Volume
8
Issue
11
Article Number
691
Citation
Gels 8 (11): 691 (2022)
Publisher DOI
10.3390/gels8110691
Scopus ID
2-s2.0-85141679767
Publisher
Multidisciplinary Digital Publishing Institute
In this work, organic aerogels from spent ground coffee and apple pomace were prepared and characterized for the first time. Apple aerogel was found to be much lighter than that from coffee (0.19 vs. 0.016 g/cm₃, whereas the specific surface areas are comparable (229 vs. 208 m₂/g). Being intrinsically hydrophilic, these aerogels were silanized, both in liquid and gas phase, to increase stability in aqueous media. The latter modification method allowed chemical grafting of the silane to the aerogel surface (evidenced by FTIR and TGA) and resulted in certain hydrophobicity, as was evidenced via contact angle measurements: both aerogels possess a contact angle of ca. 100° after the gas hydrophobization, while for the pristine aerogels it was 50°. Furthermore, it was observed that the gas-phase silanization process is more applicable to apple aerogels.
Subjects
aerogel
bio-based
organic
hydrophobization
DDC Class
540: Chemie
570: Biowissenschaften, Biologie
Funding(s)
Advanced Engineering and Research of aeroGels for Environment and Life Sciences  
Publication version
publishedVersion
Lizenz
https://creativecommons.org/licenses/by/4.0/
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