volume 35, issue 2, P202-210 1995
DOI: 10.1002/pen.760350214
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Abstract: Abstract The melt viscosity of thermoplastic starch has been investigated as a function of temperature, moisture content, and processing conditions. The effects of various low molecular weight additives have also been studied. Starch melts exhibit power law behavior over the range of shear rates studied. Melt viscosity decreased with increasing temperature and moisture content (MC). The power law index m increased with increasing temperature. The consistency K decreased with increasing temperature and increas…

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