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     Advance Journal of Food Science and Technology


Preparation and Properties of Cornstarch Adhesives

1, 2Li Yang, 2Junjun Liu, 3Chengchao Du and 1Yinghuai Qiang
1School of Chemical Engineering and Technology, China University of Mining and Technology, Xuzhou 221008, China
2School of Mechanical Engineering, Changshu Institute of Technology, Changshu 215500, China
3School of Materials Science and Engineering, Jiangsu University of Science and Technology, Zhenjiang, 212003, China
Advance Journal of Food Science and Technology  2013  8:1068-1072
http://dx.doi.org/10.19026/ajfst.5.3207  |  © The Author(s) 2013
Received: April 16, 2013  |  Accepted: May 14, 2013  |  Published: August 05, 2013

Abstract

The main goal of this study was to use cornstarch in the production of environmentally sound adhesives. ‘Three-formaldehyde glue’ pollutes the environment and harms to human health strongly, which widely used for wood-based panels preparation. Environment-friendly cornstarch adhesives were prepared using method of oxidation-gelatinization, insteading of the three formaldehyde glue. The effects of the quality ratio of starch and water, temperature and shear rate on the apparent viscosity of the adhesive were studied. The rheological eigenvalue of apparent viscosity was studied through nonlinear regression. The results showed that the apparent viscosity of cornstarch adhesives increased and then decreased with the increasing of temperature and the maximum value was obtained at 10oC; the apparent viscosity decreased slowly with the increasing of rotor speed; the phenomenon of shear thinning appeared wither cornstarch adhesives which was pseudo-plastic fluids. Cornstarch adhesives with characteristics of non-toxic, no smell and pollution could be applied in interior and upscale packaging.

Keywords:

Apparent viscosity, rheological eigenvalue, starch adhesives,


References


Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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