Fermented Bagasse Pulp
Paper is primarily made from plant fibers. Bagasse, the fibrous residue left after sugarcane is crushed to extract juice, contains a high amount of hemicellulose, cellulose, and lignin, making it an excellent raw material for papermaking. However, if bagasse is directly mechanically pulped, the presence of lignin can cause excessive energy consumption and high processing costs. Therefore, it's important to remove or reduce the lignin content first.
Bagasse has a complex structure, mainly composed of cellulose (about 35.4%), hemicellulose (around 20.6%), and lignin (approximately 18.6%). Cellulose is made up of β-1,4-glycosidic bonds and exists in both crystalline and amorphous regions. The crystalline part has hydroxyl groups that form hydrogen bonds with water molecules, making it difficult to break down. Hemicellulose, which is chemically similar to cellulose, has a lower degree of polymerization and is more easily broken down. It contains about 70% cellulose and 30% arabinose. Lignin, which makes up around 95% of the total weight, is a complex polymer that binds with hemicellulose to form a protective layer. This layer prevents microorganisms and enzymes from reaching the cellulose, making the hydrolysis process challenging. Studies have shown that white rot fungi and other types of fungi can selectively degrade lignin, making them effective in softening bagasse. The bagasse starter contains various microorganisms such as fungi, bacteria, and actinomycetes that help break down lignin, loosen the structure of the bagasse, and improve fiber separation during refining. Additionally, biological pretreatment through fermentation can significantly enhance the strength properties of the resulting pulp, including tensile and tear strength. Here’s how the process works: **First, start the fermentation.** The functional strains in the bagasse starter thrive best at temperatures above 10–15°C. Below this range, they become inactive or semi-dormant. At temperatures below 5°C, they are dormant, and below 0°C, they stop working entirely. To speed up the process, artificial warming is often used to bring the temperature to 10–15°C. This process is called "starting." Once active, the microbes rapidly multiply, producing heat and metabolites that further raise the temperature, creating a self-sustaining cycle. Ideally, their population can increase by over 272 times within 24 hours. **How to start quickly?** In summer, natural warmth is sufficient. In winter, consider the following methods: 1. **Warm water**: If the material is too dry, adding hot water (30–40°C) can accelerate the process. 2. **Heating devices**: Use a stove, heater, or air conditioner to warm the area. Remove the heating source once fermentation begins. 3. **Greenhouse**: A greenhouse provides a warmer environment, ideal for starting. 4. **Steam**: Boiling water can be used to generate steam and raise the temperature. **Common issues and solutions:** 1. **Frozen material**: If the bagasse is frozen, move it indoors to thaw before starting. 2. **Impurities**: Remove stones, slag, or sediment to avoid interfering with fermentation. **Second, material ratio.** The ideal carbon-to-nitrogen (C/N) ratio for microbial activity is between 20:1 and 30:1. Bagasse naturally has a suitable C/N ratio, so no additional adjustments are usually needed. One kilogram of starter can ferment 3–5 tons of bagasse. **Third, dilution method.** It’s recommended to mix the bagasse with rice bran at a 1:5 ratio. Rice bran provides good nutrition and air permeability. If rice bran isn’t available, alternatives like cornmeal or bran can be used. Mix the agent with the material, add a small amount of water, and ensure even distribution without over-wetting. **Fourth, moisture control.** The moisture level should be kept between 60% and 65%. To check, grab a handful of material—if it doesn’t drip but feels moist, it’s just right. Too dry or too wet conditions can slow down fermentation or lead to bad odors. Adjust moisture by adding water gradually or spreading the material to dry. **Fifth, ventilation.** Since the microorganisms are aerobic, proper aeration is essential. Methods include turning the pile, poking holes, covering with breathable materials, or using a blower to supply oxygen. **Sixth, pH regulation.** The ideal pH range is 6–8. Most materials don’t require adjustment, but if necessary, lime or acetic acid can be used to balance the pH. **Seventh, rhythm control.** Fermentation speed can be controlled by adjusting temperature, aeration, and material turnover. Adding already fermented material can also boost the process. If fermentation becomes too fast, cooling measures can be taken. After about a week, the temperature will drop to 40–50°C, and the material will darken with a pleasant earthy smell, indicating successful fermentation. At this point, the pile can be spread out and cooled for further processing. If the temperature remains above 60°C for more than ten days, it may be too advanced, and cooling measures should be taken to prevent excessive breakdown of cellulose and hemicellulose.Gelatin Size 3 Empty Capsule,Mixed Green Empty Capsules,Size 3 Empty Gel Capsule,Medical Clear Empty Hard Gelatin Capsules
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