مهندسی نساجی گیلان:. گیل تکس

سایت تخصصی نساجی و پوشاک

مهندسی نساجی گیلان:. گیل تکس

سایت تخصصی نساجی و پوشاک

Camel Fat Microcapsules - Preparation and Characterization


Camel Fat Microcapsules - Preparation and Characterization

E. Fallahi, M. Barmar, M. Haghighat Kish

Abstract

Camel fat was used as a natural phase change material to prepare microcapsules. Microcapsules were prepared in several consecutive steps. The first step was the preparation of oil in water emulsion using sodium dodecyl sulphate (SDS) as emulsifier and PVA as stabilizer by a homogenizer at 6000 rpm at 80°C. The second step was covering the camel fat particles by melamine pre-polymer. The third step was melamine-formaldehyde polymer formation. The camel fat microcapsules were examined by optical microscopy and scanning electron microscopy. The microcapsule then was applied to the fabrics in a mixture with binders. The fabric samples were wrapped around the probe of the temperature measuring device and the probe was placed in the oven at 50°C. The microcapsules were found to be spherical in shape with diameters greater than 5 micrometers. One simple method for examining the microcapsules was developed. Crashing the powder on a paper placed over a heater and observing the ejection of the melted camel fat ascertains the oil contents of the microcapsules. The application of microcapsules to the fabrics was found to be effective to delay the rise of the temperature. Keywords: microcapsule, camel fat, melamine-formaldehyde


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مدیر سایت چهارشنبه 4 اردیبهشت‌ماه سال 1392 ساعت 05:06 ب.ظ
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