Rheological Properties of Casting Solutions for Starch Edible Films Production

Po Huo; Tatsiana Savitskaya; Lizaveta Gotina; Ivan Reznikov; Dzmitry Grinshpan

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Rheological Properties of Casting Solutions for Starch Edible Films Production

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Rheological properties of corn starch and sodium alginate blend solutions have been measured at different polymer ratios in the temperature range from 303 to 343 K bya R/S Brook field rheometer with аcoaxial cylinder measuring unit. Dynamic viscosity of blends has been shown to decrease with shear rate increase and to increase with sodium alginate content increase. The influence of shear rate on activation energy of viscous flow depends on sodium alginate content and is different for below and over 5% (mass) content. Applicability of Ostwald-de-Waele, Herschel-Bulkley, Bingham and Casson models for the description of CS:SA blend solutions flow has been analyzed. Rheological properties of CS:SA blend solutions allow one to look at them as an alternative to starch solutions for edible films casting and production by dry method.

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《流体动力学（英文）》 |2015年第1期|58-67|共10页
作者
Po Huo; Tatsiana Savitskaya; Lizaveta Gotina; Ivan Reznikov; Dzmitry Grinshpan;
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作者单位

College of Biology and Environmental Engineering;

Zhejiang Shuren University;

Hangzhou;

China;

Faculty of Chemistry;

Belarusian State University;

Minsk;

Belarus;

Research Institute for Physical and Chemical Problems;

Minsk;

Belarus;

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原文格式 PDF
正文语种 chi
中图分类化学;
关键词
Corn; Starch; Sodium; Alginate; Polymer; Blend; Solutions; Rheological; Properties; Activation; Energy; of; Viscous; Flow; Edible; Films; Casting; Solutions;

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Rheological Properties of Casting Solutions for Starch Edible Films Production

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