Mango, vapor phase acetylation

Two species, chir (Pinus roxburghii Sargent.) size 7.5 x 2.75 x 1.25 cm3and mango (Mangifera indica Linn.) size 7.5 x 1.25 x 1.25 cm3 were studied to establish different reaction variables. Four replicates were taken for each treatment and experiments were carried out with oven-dried samples except in case of those where effect of moisture content was studied. Samples were placed in a reaction chamber and reaction was carried out under reflux conditions at 93+1 C, the boiling point of thioacetic acid. Experimental set-up for vapor phase acetylation is shown in Figure 1. 

Table I. Effect of Time on Vapor Phase Acetylation of Mango...

Table IV. Vapor Phase Acetylation of Mango Samples Pretreated with Pyridine/Monochloroacetlc Acid...

To study the rate of reaction and obtain adequate weight percent gain (WPG), reaction periods varying from 1 to 8 hours were used. Effect of sample thickness on overall acetylation levels was examined on 7.5 cm long mango samples of different cross-sections (6x6 mm2, 12.5 x 12.5 mm2, 20 x 20 mm2, 25 x 25 mm2, and 30 x 30 mm2). These samples were acetylated in vapor phase for 3 and 6 hours. 

Five sets (4 samples each set) of mango samples were conditioned to five different moisture levels and conditioned samples were acetylated in vapor phase for 3 hours to study the effect of wood moisture content on WPG. 

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