Study of Crystallinity Index and Thermal Properties of Sweet Sorghum Fiber after Pressurized‐Cooker Treatment

The main purpose of the research is to investigate the effect of thermal treatment through commercial pressure cooker (5, 25, and 60 min) on thermal and crystallinity properties of stalk sweet sorghum fibres. Crystallinity index and thermal stability of the fibers have been studied by using X-ray diffraction (XRD) and simultaneous thermal analysis (STA) characterization, respectively, compared to untreated fibers. The result of this study shows that this treatment increased crystallinity index and thermal stability properties of the fibers. This result also shows that sorghum fiber can be used for a reinforcement candidate in thermoplastic matrix.