Research Article | OPEN ACCESS
The Rheological Property of Potato Starch Adhesives
1, 2Junjun Liu, 1Lanzhong Guo, 1Li Yang, 1Zhong Liu and 2Chunxia He
1School of Mechanical Engineering, Changshu Institute of Technology, Changshu, 215500, China
2Key Laboratory of Intelligence Agricultural Equipment, College of Engineering,
Nanjing Agricultural University, Nanjing 210031, China
Advance Journal of Food Science and Technology 2014 2:275-279
Received: November 04, 2013 | Accepted: November 13, 2013 | Published: February 10, 2014
Abstract
The main goal of this study was to use potato starch 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 potato starch 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 potato starch adhesives decreased with the increasing of temperature; the apparent viscosity decreased slowly with the increasing of rotor speed; the phenomenon of shear thinning appeared within potato starch adhesives which was pseudo-plastic fluids. Potato starch adhesives with characteristics of non-toxic, no smell and pollution could be applied in interior and upscale packaging.
Keywords:
Apparent viscosity, potato starch adhesives, rheological eigenvalue,
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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.
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