Abstract
Abstract Yellow poplar (Liriodendron tulipifera L.) wood flour was chemically modified with acetic anhydride at varying times and initial moisture contents at a constant temperature. All samples exhibited increasing weight gains in the range of 5–16% with increasing reaction or treatment time. The acetylated poplar wood flour was characterized by means of Fourier transform infrared spectroscopy and near infrared (NIR) spectroscopy. Principal component analysis performed on the spectral data revealed clusters according to the esterification level. Partial least squares regression models developed from NIR data were able to predict the weight gain and the percentage of reacted OH groups. The correlations show that there is a direct and linear relationship between the spectra and the weight percentage gain and, therefore, the degree of acetylation.
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