Rheological Properties of Casting Solutions for Starch Edible Films Production

Po Huo^1*, Tatsiana Savitskaya², Lizaveta Gotina², Ivan Reznikov², Dzmitry Grinshpan³

¹College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China.
²Faculty of Chemistry, Belarusian State University, Minsk, Belarus.
³Research Institute for Physical and Chemical Problems, Minsk, Belarus.

DOI: 10.4236/ojfd.2015.51008                

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.

Keywords

Corn Starch, Sodium Alginate, Polymer Blend Solutions, Rheological Properties, Activation Energy of Viscous Flow, Edible Films Casting Solutions

Conflicts of Interest

The authors declare no conflicts of interest.

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