TITLE:
Rheological Properties of Casting Solutions for Starch Edible Films Production
AUTHORS:
Po Huo, Tatsiana Savitskaya, Lizaveta Gotina, Ivan Reznikov, Dzmitry Grinshpan
KEYWORDS:
Corn Starch, Sodium Alginate, Polymer Blend Solutions, Rheological Properties, Activation Energy of Viscous Flow, Edible Films Casting Solutions
JOURNAL NAME:
Open Journal of Fluid Dynamics,
Vol.5 No.1,
March
5,
2015
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.