Rheological Properties of Casting Solutions for Starch Edible Films Production
Affiliation(s)
1 College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China. 2 Faculty of Chemistry, Belarusian State University, Minsk, Belarus. 3 Research Institute for Physical and Chemical Problems, Minsk, Belarus.
1 College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China. 2 Faculty of Chemistry, Belarusian State University, Minsk, Belarus. 3 Research Institute for Physical and Chemical Problems, Minsk, Belarus.
ABSTRACT
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.
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.
KEYWORDS
Corn Starch, Sodium Alginate, Polymer Blend Solutions, Rheological Properties, Activation Energy of Viscous Flow, Edible Films Casting Solutions
Corn Starch, Sodium Alginate, Polymer Blend Solutions, Rheological Properties, Activation Energy of Viscous Flow, Edible Films Casting Solutions
Cite this paper
Huo, P. , Savitskaya, T. , Gotina, L. , Reznikov, I. and Grinshpan, D. (2015) Rheological Properties of Casting Solutions for Starch Edible Films Production. Open Journal of Fluid Dynamics, 5, 58-67. doi: 10.4236/ojfd.2015.51008.
Huo, P. , Savitskaya, T. , Gotina, L. , Reznikov, I. and Grinshpan, D. (2015) Rheological Properties of Casting Solutions for Starch Edible Films Production. Open Journal of Fluid Dynamics, 5, 58-67. doi: 10.4236/ojfd.2015.51008.
References
[1] Thakore, I.M., et al. (2001) Studies on Biodegradability, Morphology and Thermo-Mechanical Properties of LDPE/ Modified Starch Blends. European Polymer Journal, 37, 151-160.
http://dx.doi.org/10.1016/S0014-3057(00)00086-0 [2] Lu, D.R., Xiao, C.M. and Xu, S.J. (2009) Starch-Based Completely Biodegradable Polymer Materials. Express Polymer Letters, 3, 366-375.
http://dx.doi.org/10.3144/expresspolymlett.2009.46 [3] Jimknez, A., Fabra, M., Taw, P. and Chiralt, A. (2012) Edible and Biodegradable Starch Films. Food and Bioprocess Technology, 5, 2058-2076.
http://dx.doi.org/10.1007/s11947-012-0835-4 [4] Scatto, M., et al. (2013) Plasticized and Nanofilled poly(lactic acid)-Based Cast Films: Effect of Plasticizer and Organoclay on Processability and Final Properties. Journal of Applied Polymer Science, 127, 4947-4956.
http://dx.doi.org/10.1002/app.38042 [5] Lund, A. (2010) Melt Spinning of poly(vinylidene fluoride) Mono-and Bicomponent Fibres and Yarns—The Formation of Piezoelectric Beta-Phase Crystallinity. Lic. Thesis, Chalmers University of Technology, Chalmers. [6] Wu, P.C., et al. (2007) Novel Microporous Films and Their Composites. Journal of Engineered Fibers and Fabrics, 2, 49-59.
http://www.jeffjournal.org/papers/Volume2/Wu.pdf [7] Harnsilawat T., Pongsawatmanit, R. and McClements, D.J. (2006) Characterization of β-lactoglobulin-sodium Alginate Interactions in Aqueous Solutions: A Calorimetry, Light Scattering, Electrophoretic Mobility and Solubility Study. Food Hydrocolloids, 20, 577-585.
http://dx.doi.org/10.1016/j.foodhyd.2005.05.005 [8] Che, L.M., Li,D., Wang, L.J., Ozkan, N., Chen, X.D. and Mao, Z.H. (2008) Rheological Properties of Dilute Aqueous Solutions of Cassava Starch. Carbohydrate Polymers, 74, 385-389.
http://dx.doi.org/10.1016/j.carbpol.2008.03.007 [9] Lagarrigue, S. and Alvarez, G. (2001) The Rheology of Starch Dispersions at High Temperatures and High Shear Rates: A Review. Journal of Food Engineering, 50, 189-202.
http://dx.doi.org/10.1016/S0260-8774(00)00239-9 [10] Marcotte, M., Taherian, A.R. Trigui, M. and Ramaswamy, H.S. (2001) Evaluation of Rheological Properties of Selected Salt Enriched Food Hydrocolloids. Journal of Food Engineering, 48, 157-167.
http://dx.doi.org/10.1016/S0260-8774(00)00153-9 [11] Gedde, U.L.F. (1999) Polymer Physics. Springer, Berlin.
http://dx.doi.org/10.1007/978-94-011-0543-9 [12] Kasehagen, L.J. and Macosko, C.W. (1998) Nonlinear Shear and Extensional Rheology of Long-Chain Randomly Branched Polybutadiene. Journal of Rheology, 42, 1303-1327.
http://dx.doi.org/10.1122/1.550892
[1] Thakore, I.M., et al. (2001) Studies on Biodegradability, Morphology and Thermo-Mechanical Properties of LDPE/ Modified Starch Blends. European Polymer Journal, 37, 151-160.
http://dx.doi.org/10.1016/S0014-3057(00)00086-0 [2] Lu, D.R., Xiao, C.M. and Xu, S.J. (2009) Starch-Based Completely Biodegradable Polymer Materials. Express Polymer Letters, 3, 366-375.
http://dx.doi.org/10.3144/expresspolymlett.2009.46 [3] Jimknez, A., Fabra, M., Taw, P. and Chiralt, A. (2012) Edible and Biodegradable Starch Films. Food and Bioprocess Technology, 5, 2058-2076.
http://dx.doi.org/10.1007/s11947-012-0835-4 [4] Scatto, M., et al. (2013) Plasticized and Nanofilled poly(lactic acid)-Based Cast Films: Effect of Plasticizer and Organoclay on Processability and Final Properties. Journal of Applied Polymer Science, 127, 4947-4956.
http://dx.doi.org/10.1002/app.38042 [5] Lund, A. (2010) Melt Spinning of poly(vinylidene fluoride) Mono-and Bicomponent Fibres and Yarns—The Formation of Piezoelectric Beta-Phase Crystallinity. Lic. Thesis, Chalmers University of Technology, Chalmers. [6] Wu, P.C., et al. (2007) Novel Microporous Films and Their Composites. Journal of Engineered Fibers and Fabrics, 2, 49-59.
http://www.jeffjournal.org/papers/Volume2/Wu.pdf [7] Harnsilawat T., Pongsawatmanit, R. and McClements, D.J. (2006) Characterization of β-lactoglobulin-sodium Alginate Interactions in Aqueous Solutions: A Calorimetry, Light Scattering, Electrophoretic Mobility and Solubility Study. Food Hydrocolloids, 20, 577-585.
http://dx.doi.org/10.1016/j.foodhyd.2005.05.005 [8] Che, L.M., Li,D., Wang, L.J., Ozkan, N., Chen, X.D. and Mao, Z.H. (2008) Rheological Properties of Dilute Aqueous Solutions of Cassava Starch. Carbohydrate Polymers, 74, 385-389.
http://dx.doi.org/10.1016/j.carbpol.2008.03.007 [9] Lagarrigue, S. and Alvarez, G. (2001) The Rheology of Starch Dispersions at High Temperatures and High Shear Rates: A Review. Journal of Food Engineering, 50, 189-202.
http://dx.doi.org/10.1016/S0260-8774(00)00239-9 [10] Marcotte, M., Taherian, A.R. Trigui, M. and Ramaswamy, H.S. (2001) Evaluation of Rheological Properties of Selected Salt Enriched Food Hydrocolloids. Journal of Food Engineering, 48, 157-167.
http://dx.doi.org/10.1016/S0260-8774(00)00153-9 [11] Gedde, U.L.F. (1999) Polymer Physics. Springer, Berlin.
http://dx.doi.org/10.1007/978-94-011-0543-9 [12] Kasehagen, L.J. and Macosko, C.W. (1998) Nonlinear Shear and Extensional Rheology of Long-Chain Randomly Branched Polybutadiene. Journal of Rheology, 42, 1303-1327.
http://dx.doi.org/10.1122/1.550892