Structural and thermal characterization of sugarcane bagasse phthalates prepared with ultrasound irradiation

Chemical modification of sugarcane bagasse was achieved by esterification with phthalic anhydride in pyridine after ultrasound irradiation. The parameters including ultrasonic irradiation time 0-40 min, phthalic anhydride dosage 2.5-7.5 g, reaction time 30-150 min, and reaction temperature 80-115 °C were optimised and the extent of phthalation was measured by weight percent gain. It was found that degradation of the cell wall polymers occurred at higher temperature (>90 °C) under the experimental conditions used.FT-IR and CP/MAS 13C NMR spectroscopy studies also clearly produced evidence for phthalation reaction. The phthalated bagasse preparations showed decreased thermal stability after chemical modification.