Home            Contact us            FAQs
    
      Journal Home      |      Aim & Scope     |     Author(s) Information      |      Editorial Board      |      MSP Download Statistics

     Advance Journal of Food Science and Technology

    Abstract
2014(Vol.6, Issue:3)
Article Information:

Study on the Rheological Property of Cassava Starch Adhesives

Junjun Liu, Lanzhong Guo, Li Yang, Zhong Liu and Chunxia He
Corresponding Author:  Chunxia He 
Submitted: October 31, 2013
Accepted: November 12, 2013
Published: March 10, 2014
Abstract:
The main goal of this study was to use cassava 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 cassava 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 cassava 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 cassava starch adhesives which was pseudo-plastic fluids. Cassava starch adhesives with characteristics of non-toxic, no smell and pollution could be applied in interior and upscale packaging.

Key words:  Apparent viscosity, cassava starch adhesives, rheological eigenvalue, , , ,
Abstract PDF HTML
Cite this Reference:
Junjun Liu, Lanzhong Guo, Li Yang, Zhong Liu and Chunxia He, . Study on the Rheological Property of Cassava Starch Adhesives. Advance Journal of Food Science and Technology, (3): 374-377.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Information
   Sales & Services
Home   |  Contact us   |  About us   |  Privacy Policy
Copyright © 2024. MAXWELL Scientific Publication Corp., All rights reserved