Rheological Properties of Casting Solutions for Starch Edible Films Production

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.

Strength Improvement of Hydroxypropyl Methylcellulose/ Starch Films Using Cellulose Nanocrystals

“…This increase in the pure starch fi lm rigidity can be attributed to the recrystallization process occurring in the starch matrix, as reported by Jiménez et al (2010). An alternative is the addition of other polymers to the matrix; hence blends prepared with hypromellose can be used in the control of recrystallization of the fi lms (JIMÉNEZ et al, 2012;HUO et al, 2015). MOE=modulus of elasticity; H=hypromellose; A=cassava starch; B1:9=Blend 1 hypromellose:9 cassava starch; B9:1=Blend 9 hypromellose:1 cassava starch; B1:1=Blend 1 hypromellose:1 cassava starch; B9:1-1%=Blend 9 hypromellose:1 cassava starch + 1% cellulose nanocrystals; B9:1-3%=Blend 9 hypromellose:1 cassava starch + 3% cellulose nanocrystals; B9:1-10%=Blend 9 hypromellose:1 cassava starch + 10% cellulose nanocrystals.…”

Edible polymer films and coatings: background and current state (a review)

“…21). В растворах крахмала с агар-агаром (АА) наблюдается аналогичная, но менее выраженная зависимость [179].…”

Rheological Properties of Cassava Starch Film Forming Solution with Kaffir Lime Oil

“…n is a dimensionless number that indicates a Newtonian fluid when n value is 1, higher than 1 is a dilatant fluid and between 0 and 1 is a non-Newtonian or pseudoplastic fluid. Most of the film forming solution showed pseudoplastic fluid or shear thinning behavior where the shear stress increases with increasing shear rate as reported by Farhoosh & Riazi [6], Ghasemlou, Khodaiyan & Oromiehie [3], Abdou & Sorour [7], Kurt & Kahyaoglu [8], Huo et al [9], and Ma et al [10]. Although no specific criteria of rheological properties to produce film, the flow behavior of film forming solution allows relationship among characteristics of the obtained film.…”

“…The activation energy of viscous flow is defined as the minimum energy required to overcome the resistance to flow allow molecular motion to occur [9]. The higher E a shows the more dependence of temperature to viscosity of the solution [16].…”

“…Several studies have been done on rheology of film forming solution made of corn starch and sodium alginate [9], chitosan-starch with murta leaf extract [4], cassava starch-konjac glucomannan [14], starch-carrageenan [7], potato starch [15], soy protein isolate [16] and tarra gum [10]. However, rheological properties of cassava starch film forming solution incorporated with kaffir lime oil has not been reported yet.…”